This will surely capture the hearts of those who love Veal Piccata.Use thinly sliced pork if not a veal fan.

Peel a good amount of zucchini and cut into small cubes. In a medium frying pan add a good splash of olive oil and saute on medium to low heat with chopped red onion. Cook until everything is extra soft and fully cooked.Stir occasionally. 

Add about one cup of fresh lemon juice and allow to simmer for 5 minutes. Taste for seasonings and put aside.It's normal to taste very "lemony".

Pound the veal as thin as possible using a ziplock bag that has been cut open on three sides.

Flour the veal and pan sear on both sides using a splash of vegetable or frying oil.

Place the veal in a baking pan, cover with the zucchini mixture and add a good amount of seasoned breadcrumbs on top . Bake at 375 for about 10 minutes and then top broil to get the last minute for crunchy topping.

In a large sauce pot sauté a couple of onions and a few crushed garlic cloves with about 2lbs of ground beef with a good a splash of olive oil. Continue to cook and season with salt pepper. Add about 1 Lb of orange lentils and cover with water. About 5 fingers above. Cook for about 1 hour.

In the meantime cut  up your favorite veggies into bite size ( cabbage, sweet potato, yellow squash,carrot,cauliflower etc. No peppers).Add these veggies and bring back to a boil cook for about 20 minutes or until all veggies are super soft. Season with salt /pepper. 

Puree about 1/2 the mixture in a blender of food processor. This will enhance the soup flavor and thicken. Join the puree back to the soup pot with remaining 1/2 and taste for seasonings.

Separate a few egg whites. Gradually add to the boiling soup and mix well. Allow to boil 5 minutes , taste for seasoning and serve. 

In a large sauce pot, saute one sliced onion with a splash of olive oil until super soft.Cut a good selection of preferred vegetables in bite sized pieces and add to cooked onions.

Cover with water. Bring to a boil and drop an organic vegetable bouillon cube.Boil for about 25 minutes. Lightly beat a few eggs (very lightly so you have lots of egg white).

Slowly pour the eggs stirring the broth to get an egg drop soup effect. Season with salt/pepper or preferred spices-herbs .

Before starting have a nice amount of mixed cherry tomatoes cut in 1/2's.Put aside.

In a large frying pan add a good splash of olive oil and some sliced garlic. Brown garlic with a pinch of dried pepper flakes .

Add clams and a good splash of white wine. Add the cut up fresh tomato and add some chopped parsley and sliced basil. Cover and continue to cook on high heat .

Begin removing clams IMMEDIATELY after they pop open for delicious tenderness and place them in a large serving bowl. Remove clams even if it's one at a time and continue to cover and shake pan from time which helps to open the remaining ones.

Once all clams are removed, continue to reduce the sauce a bit, taste for seasonngs and pour over clams before serving. 

Butter a medium glass baking pan on all sides including the bottom. Put aside

Cut up about 3 potatoes (peeled optional) into bite sized pieces, fry in vegetable oil. Season with salt and pepper. Put aside.

Saute 2 onions with cut up bacon and put aside.

In a large bowl add a good amount of eggs and beat well. Eye ball enough to fill the baking pan you are using 1/2 way. Season with salt pepper.Add all your cheeses and pour into the baking pan .

reak up some left over italian bread and spread enough to evenly blotch the casserole, don't add to much. 

Add the potatoes then top with the sauteed onions and bacon.Season with a little more salt and pepper and bake at 375 degrees for about 20/25 minutes or until baked through.

If you are accustomed to red sangria, get a taste of this refreshing white one ! Perfect for summer.

Cut up some apples, oranges, pears, peaches and place in a large pitcher or serving bowl.

Add 1 gallon of white wine, 1/2 gallon of ginger ale , 4-5 tablespoons of sugar , 1/2 cup of vodka , lots of fresh sliced basil and mix well . Add some raspberry for decoration in the end.Allow to sit for a couple of hours. Place in the refrigerator if you have room.

Chef note: Serve over ice - DO NOT add the ice to the pitcher or bowl or the sangria will water down. It's best to keep chilled and serve ice in the serving glasses .

In a large frying pan add a splash of olive oil and saute some cut up chicken with sliced garlic and sliced mushrooms. Season with salt and pepper and place in a large bowl .

Add lots of sweet relish, some finely chopped pickles, chopped chives, mixed olives, cooked beans, mustard, a good splash of tarragon vinegar and mix well . Taste for seasonings.

Add already cooked wild rice and mix well. Season with a good splash of olive oil , salt/pepper( might need some more vinegar).

Serve on top of romaine leaves or mix with cut romaine lettuce.

Go to your local bakery and get a couple of balls of whole wheat pizza dough or bread dough if last alternative. I actually told the girl to give me plain pizza dough, but she screwed up..

Chef Guerrieri

For the sauce:

Splash of olive oil , and sauté 1 cut up onion till soft. Add a good amount of cut up fresh tomato ( about 10- 15 med sized).

Season with salt pepper and a good pinch of sugar . Reduce the sauce by 1/2 .Be sure to cook on high heat /stirring from time to time to help reduce  the sauce quicker. When its ready shut off flame .

Cut up ( very small) about 5 more med sized tomatoes and add to the sauce/ taste for seasonings.

( the raw tomato will give it a nice fresh touch ).Add some of your favorite olives if you're an olive fan.

The Dough:

Stretch the dough on a flat baking pan,  making a little broader all around - hitting the edges . Allow to rise ( about 1 hour in a warm spot)

At some point pre heat oven to 350. Once dough rises , prick a bit with a fork, and bake about 10 min . Remove and evenly place the tomato sauce on top , then some slices of fresh mozzarella and a drizzle of olive oil. Bake until golden brown or until preferred crunchy consistency .

Dandelion :

In a bowl, mix some cut up dandelion , season with olive oil, salt and pepper. Toss, top the pizza and shave some pecorino or parmigiano or both.