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Ingredients

1/3 cup olive oil, divided
1/3 cup finely chopped red onion
3 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
1 teaspoon dried oregano
1 pinch dried thyme
2 (6 ounce) cans albacore tuna in water, drained and flaked
1/3 cup white wine
1/2 lemon, juiced
1 (16 ounce) package angel hair pasta
1/3 cup grated Parmesan cheese

Directions

Heat 1 tablespoon oil in a skillet over medium heat. Place onion, garlic, and tomatoes in the skillet, and season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice, and remaining olive oil. Continue cooking 10 minutes, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes, until al dente. Drain, and transfer to a bowl.

Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.

Ingredients

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango – peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper

1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

Directions

With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.

Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.

To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.

Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.

Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.

Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Ingredients

3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
1/2 cup dry red wine
1/2 cup water

Directions

Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.

Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Ingredients

12 ounces fettuccini pasta
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, chopped
6 cloves garlic, minced
1 cup chicken broth
1 cup dry white wine
1 cup frozen green peas
1 tablespoon dried parsley
1 1/2 cups chopped fresh tomato
2 green onions, minced
1 pinch cayenne pepper
1/4 cup grated Romano cheese

Directions

Bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium heat saute chicken and garlic in oil until brown and cooked thoroughly. Add chicken broth, white wine, peas, and parsley; bring to a boil. Reduce heat and simmer for 15 minutes.

Remove from heat and add tomatoes, onions and cayenne pepper. Toss sauce with cooked pasta. Serve topped with Romano cheese and more sauce.