Preheat oven to 400.

In an oven proof skillet, melt butter. Add sliced sausage and cook until browned. Add onion and cook until translucent. Add garlic and cook about 30 seconds. Add salt.

Next, add in zucchini and stir well. Add black pepper to taste. Let cook until zucchini is softened a bit and juices release

Place tomatoes on top of zucchini/sausage mixture. Season with salt and pepper. Top with shredded cheese. Place in the preheated oven for 15-20 minutes or until cheese is melted and golden brown.

Serve over rice, scooping the juice out of the pan and drizzling over veggies and rice. Serve with shredded parmesan if desired.

Pound chicken with a meat mallet to 1/4 inch thickness; sprinkle with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm

In the same skillet, cook and stir onion in 1 tablespoon butter over medium high heat for 1-2 minutes or until tender. Add garlic; cook 1 minute longer. Add the cherries, vinegar, wine and stock, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half and cherries are plump – about 6 minutes. Stir in mustard. Serve over rice with sauce.

Prepare grill for medium heat OR preheat oven to 450. In a large skillet cook the onion in oil over medium high heat until crisp tender, 4 to 5 minutes. Add mushrooms, cook until tender, 4 to 5 minutes. Stir in the tomato paste, basil and oregano. Cook until tomato paste startes to carmalize, 6 to 8 minutes. Stir in broth, stirring to loosen brown bits from bottom of pan. Bring to a boil. Cook untl sauce is thickened, 8 to 10 mintues. Remove from heat, cool slightly.

Cut each chicken breast into 3 long strips. Divide chicken strips between 4 18×12 inch pieces of heavy duty foil. Place food on the dull side of the foil and sprinkle with salt and pepper and top with zucchini. Spoon tomato mixture over zucchini. Fold foil around mixture, sealing tightly.

Place the packets on grill or on a baking pan in the oven. Cook until the chicken is no longer pink – 15-20 minutes, turning once. Carefully open packets to allow steam to escape. If desired, top with addional basil.

Add 1 tsp of oil into a large skillet over medium-high heat. Once the oil is hot, divide into 12 portions and form small patties out of the zucchini mixture in your hands.

Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside

In large bowl, whisk the eggs, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.

In a 10 inch oven proof skillet, saute zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.

Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 inches from the heat for 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into 4 wedges.

Put the beef, onion, carrots, garlic and bouquet garni in a large bowl. Add the wine. Using your hands, mix all the ingredients together, then cover the bowl with plastic wrap and refrigerate for 24 hours.

Remove the beef from the marinade, reserving 2 cups of the liquid, and dry the meat well on paper towels,

Fry the bacon in a large pot over medium heat until crisp, about 7 minutes. Season the beef with salt and pepper. Add it to the pot and brown it on all sides, about 7 minutes. Sprinkle with the flour and cook, stirring constatly for 3 minutes. Add the reserved marinade, vegetables, 3 cups of beef broth and 2 cups of water and bring them to a boil over high heat, scraping up any brown bits. Reduce the heat to low, cover and cook until the meat is tender, about 3 hours.

Add the mushrooms and cook for 30 minutes longer until the mushrooms are tender. Remove the bouquet garni before serving.

NOTES: If you can't get a bouquet garni in the store, you can make your own with 1 sprig fresh thyme, 1 bay leaf, 4 sprigs fresh parsley, 1 spring fresh tarragon (optional) and 4 peppercorns. Wrap it all up in a bundle of cheesecloth and tie closed with kitchen string – leave the string long to tie to the handle of the pot to make it easy to remove.

Put the porcini mushrooms in a small bowl an pour hot water over them. Let them stand untl the mushrooms soften, about 25 minutes. Using a slotted spoon, transer the shrooms to a work surface and coarsely chop. Discard the soaking liquid.

Heat the oil in a large heavy pot over medium-high heat. Add the chopped porcini, the cremini and portobello mushrooms, galic and bay leaf. Saute until the mushrooms are brown and tender, stirring often, about 10 minutes. Add the wine and simmer unntil almost all the liquid evaporates, scraping up any browned bits, about 1 minute. Season the mushroom mixture to taste with salt and pepper. Remove from heat.

Cook the pasta in a large pot of boiling salted water. Drain well

Stir the broth and cream into the mushroom mixture and put it back on the stove over medium heat and simmer for 3 minutes. Add the Parmesan, butter, and pasta; toss to coat. Cook, stirring frequently, about 2 minutes. Discrd the bay leaf and season to taste with salt and pepper. Serve hot with additional Parmesan if desired.

Preheat oven to 350. Spray a 12 cup muffin tin with non stick spray

In a large bowl, whisk all of the dry ingredients together. Make a well in the center and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free

Spoon the batter (about 2 Tablespoons) into each muffin hole, Bake for 10-15 minutes, or until they are golden in color and a toothpick inserted into the centerof a donut comes out clean. Allow them to cool for 5 minutes. While they're still warm, gently roll each donut hole into the sugar until evenly coated.

Fill a piping bag with the jam, and using a small ound tip, fill each donut with the jam until they puff up and expand (not too much or the donuts will overflow).

Serve the same day they are made or freeze.