WEEKLY SPECIALS 3/9/2015 Courtesy of 1/3 cup butter 1 cup sugar 1 egg 1 cup mashed banana 1 cup all-purpose flour 1/2 cup McCann’s Quick Cooking Irish Oatmeal 2 teaspoons baking powder 1/4 cup chopped walnuts 1/2 teaspoon salt 1/4 cup candied (citrus) peel Cream the butter and sugar. Add the egg gradually and mix well, beating all the time. Mix in the mashed banana. Combine the flour, oatmeal, baking powder and salt. Add this to the creamed mixture and stir well. Add the nuts and the candied peel. Spread the mixture into a greased loaf tin (10 x 5 x 2 1/2 inches approx.). Bake at 350°F for about 45 minutes. Insert a skewer into the center of the bread – if it comes out clean, the bread is cooked. When the bread is cool, put the bread on a wire tray and cover with a clean tea cloth.




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2 cans (5 oz.) Bumble Bee Solid Light Tuna, drained

1 pound of orechiette pasta or penne pasta

2 whole eggs

2 egg yolks

Zest of 1 lemon

Salt and pepper to taste

4 oz. grated Pecorino Romano cheese

6 oz. bacon or pancetta

2 cloves of garlic, chopped

1 bunch of broccolini, cut in thirds

Extra cheese to garnish

Bring a pot of salted water to a boil. Add pasta and cook according to package directions, reserving 1 cup of the pasta water after cooking. Set aside until warm. In a small bowl, whisk together the whole eggs, egg yolks, lemon zest, pepper and   grated cheese, and set aside. In a medium sized pan on high heat, add the diced pancetta and cook until fat renders. Add in the garlic and sauté with the broccolini and the tuna for 2-3 minutes. Take egg mixture and slowly add the warm pasta water to temper the egg mixture.* Combine well. Add the pasta into the pan with the bacon, pour in the egg mixture and toss to coat. Serve immediately in warmed bowls and garnish with extra cheese to taste.  Note: *The pasta water serves to temper the eggs. Slowly add the warm pasta water to the eggs so that ingredients combine without cooking the eggs. The warm water slowly raises the temperature of the eggs so that when adding warm ingredients like bacon and pasta, the eggs do not scramble.







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1 3/4 cups all-purpose flour

3/4 cup sugar

1 tablespoon grated lemon peel

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 cup Liberté Classique Lemon

6 tablespoons butter or margarine, melted

1 tablespoon lemon juice


1/3 cup lemon juice

1/4 cup sugar

1 teaspoon grated lemon peel



  1. In a large bowl, combine the first six ingredients.
  2. In another bowl, beat the egg, yogurt, butter and lemon juice.
  3. Stir into dry ingredients just until moistened.
  4. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin.
  6. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.





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1 medium eggplant, cut into ¾″ cubes

5 tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste

1 small yellow onion, minced

1 teaspoon crushed red chili flakes

5 cloves garlic, minced

1 lb. spicy Italian sausage, casing removed

1 can Daily Pantry Whole Peeled Tomatoes, undrained and crushed by hand

16 fresh basil leaves, torn by hand

8 oz. rigatoni

2 oz. Pecorino Romano, grated


Heat oven to 500°. Put eggplant into a bowl and drizzle with 2 tbsp. oil. Toss to combine and season with salt and pepper. Transfer eggplant to baking sheet and bake, turning occasionally, until soft and caramelized, about 20 minutes. Transfer to a rack; set aside.

Heat remaining oil in a 6-qt. saucepan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add sausage and cook, using a wooden spoon to break up into small pieces until browned, 16–18 minutes. Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 10 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and toss to combine. Stir in remaining basil and season with salt. To serve, transfer pasta to a platter and garnish with Pecorino.



Shrimp & Crab Cakes w/ Lemon Aioli



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1 lb peeled shrimp, pureed in food processor

1/2 lb fresh crab meat

2 cloves garlic, minced

2 green onions, minced

1/2 small red onion, minced

1 small red bell pepper, minced

3 cups bread crumbs

7 tbsp plus extra for frying, Lucini Premium Select Extra Virgin Olive Oil (or any EVOO)

2 tbsp lemon juice

2 tsp Dijon mustard

3 cloves garlic, chopped

Salt and Black Pepper

Combine shrimp, crab, garlic, onions, and pepper in a bowl and mix well. Season well with salt and black pepper.  Form into small cakes and dredge in breadcrumbs. Heat a large pan with olive oil until hot.  Add the cakes and cook until golden brown, about 2-3 minutes per-side.  Serve warm topped with aioli.

To make the aioli, place lemon, mustard, and garlic in a food processor and process until smooth.  With the motor running slowly add the olive oil until smooth and thick. Season with salt and black pepper.