Minestrone Soup

Thursday, April 26th, 2012

2 Tbs. minced garlic
½ cup olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup broccoli florettes
1 cup cubed zucchini
4 15oz cans red kidney beans (drained)
18oz tomato sauce
32oz beef stock
32oz chicken stock
1Tbs each of oregano, basil, parsley
Salt & pepper to taste

Method; heat oil in soup pot and add garlic, add all vegetables and seasonings and sauté for about 10 minutes. Add both stocks and tomato sauce and simmer until vegetables are soft. Stir in kidney beans, ladle into bowls and garnish with fresh chopped parsley.

Optional ingredients; ½ cup cooked brown rice or 1 cup cooked spicy Italian sausage. Serve with warm crusty bread.

Salmon Stuffed w/Artichoke & Sun-Dried Tomatoes w/a Creamy Caper Sauce

Monday, February 21st, 2011

Stuffed Salmon2 8oz. salmon filets
2 artichoke hearts
1 TBS sun-dried tomatoes
2 TBS minced onion
1tsp minced garlic
Salt & pepper to taste
½ tsp fresh chopped parsley
2 TBS Italian bread crumbs
2 TBS extra virgin olive oil

Caper Sauce:
1 cup heavy whipping cream
1 TBS white wine
1 TBS capers w/ some juice
A dash of black pepper

Sautéed baby spinach


To make the stuffing, sautee the garlic and onion in olive oil, add chopped artichoke and sun-dried tomatoes season with salt, pepper and parsley. Sprinkle in the bread crumbs and mix well.

For the salmon, cut the side to form a pocket for the stuffing. After stuffing the salmon, drizzle with olive oil and season with salt and pepper, heat an oven proof skillet and pan sear the salmon on both sides and place in the oven at 350 for about 10-12 minutes.

Make the sauce while salmon is in the oven; reduce the cream and wine in a sauce pan, when it is thick and creamy add the capers and pepper and set aside.

Next in another skillet, heat with olive oil, add baby spinach and season with salt and pepper, sautee lightly. On two warm plates divide the spinach, place the salmon filets on top of the spinach and spoon the caper sauce over the salmon.

Serve immediately.

Adrianos Fettuccine Alfredo

Thursday, November 4th, 2010

¾ cup chicken broth
4 large cloves garlic, peeled
4oz. whole wheat fettuccine
1 small zucchini, cut into match sticks
2 teaspoons cornstarch, mixed with
1 tablespoon water
2 tablespoons sour cream
Pinch nutmeg
1/8 teaspoon fresh ground pepper
¾ cup grated Romano cheese
1tablespoon fresh chopped parsley


Bring a large saucepan of water to a boil. Combine chicken broth and garlic cloves in a saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.

Cook the fettuccine in the boiling water, stirring often, for 8 minutes, than drop in the zucchini and cook until the fettuccine is aldante, about another minute or two.

Transfer the garlic and broth to a blender and process until the mixture is smooth. Return the mixture to the pot and simmer, than add the cornstarch and water mixture and whisk it to slightly thicken and remove from the heat. Whisk in the sour cream, nutmeg and pepper. Keep warm.

Drain the pasta and zucchini and place in a large bowl. Add the sauce and ½ cup of the Romano cheese; toss to coat well. Sprinkle with fresh parsley and the remaining ¼ cup of Romano cheese. Serve immediately.

Keep checking back – more Adrianos recipes to come!