St. Patrick's Day Irish Italian Stew! , 0 Comments

Featuring the Instant Pot
Ingredients & Preparation: 
2 tbsp butter
1/12 lb lean beef stew meat, coated with 3 tbsp almond flour and 1 tsp sea salt

*brown the meat in the Instant Pot*

*deglaze pan with a little Guinness*

1 tbsp butter
1 large onion, diced
2 garlic cloves, minced
*saute in the Instant Pot*

*Add remaining Guinness*
½ cup Cucina Antica Garlic marinara
4 cups beef broth
2 large carrots, diced
2 large parsnips, diced
1 ½ heirloom potatoes, cut in half

*Add all to Instant Pot and set on high pressure for 15 minutes, with 15 minutes natural release*

*season with salt and pepper to taste*
Happy St. Patrick's Day!

Chili alla Cucina , 0 Comments

8 servings

• 2 tbsp olive oil
• 1 pound ground turkey
• 8oz pancetta
• 2 cups chopped onions
• 2 tablespoons minced garlic cloves
• 1 red bell pepper
• 1 green bell pepper
• 1½ tablespoons chili powder
• 1 teaspoons ground cumin
• (2) 25 oz Jar of sauce
• 13/4 cup chicken broth
• 1 can black beans
• 1 can pinto beans
• 1/2lb frozen corn
• ¼ cup plain yogurt, or low-fat yogurt
• ¼ cup grated grass-fed cheddar cheese, or low-fat grass-fed cheddar cheese

1. Heat olive oil in a large skillet. Add the diced onions and cook for about 5 min. Add the garlic and cook until just tender. Add the ground turkey. Cook, stirring and breaking up meat, until browned. Add pancetta and stir. Remove from heat.
2. In a large crock pot, add Cucina Antica Tomato Basil sauce, black beans, pinto beans, corn, chicken broth, chopped bell peppers, chili powder, ground cumin, and cooked turkey mixture.
3. Cover and cook on high for 3 hours, or low for 6 hours.
4. Serve in small bowls. Garnish each bowl with 1 tablespoon each yogurt and cheddar cheese.

Zuppa di Scoglio , 0 Comments

6 to 8 Servings


1 25 oz jar Cucina Antica Puttanesca Sauce
1 teaspoon crushed red pepper flakes
1¼ cup dry white wine
2 8-oz. bottles clam juice
2 bay leaves
8 cups water 
Kosher salt and freshly ground black pepper

2 tablespoons Cucina Antica Olive Oil
1 medium onion, chopped
3 cloves garlic cloves, thinly sliced
2 lb any mix of mussels (debearded), clams, or cockles, scrubbed
1 lb firm skinless white fish fillets (such as flounder), cut into 1” pieces
¼ cup (½ stick) unsalted butter, cut into ½” cubes
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves (for serving)
Toasted country bread, rubbed with garlic and olive oil (for serving)

Combine Puttanesca. Wine, clam juice, bayleaves, and 8 cups water in large, heavy saucepan; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld, 10– 15 minutes more. Discard parsley sprigs and bay leaves.
DO AHEAD: Broth can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.

Holiday Spicy Crockpot Meatballs , 0 Comments




Add olive oil to medium sauce pan and warm over medium heat and add diced garlic and cook for 2 minutes. Add ketchup, honey, soy sauce and chili powder and stir until combined. Let it come to a low boil and then turn the heat down and let simmer for 10 minutes. Add the frozen meatballs to the crockpot and dress the meatballs with the sauce. Set crockpot to high and simmer for 1 hour. Enjoy! 

Holiday Meatball Soup , 0 Comments

Holiday Meatball Soup: 



Prepare Fusilli as directed and drain. Saute the veggies in Cucina Antica Olive Oil. Combine all in a deep pot and add garlic marinara, garlic, and broth. Heat on low-medium heat for about 15 minutes and add the meatballs. Cook for 20 minutes, add cooked pasta, and serve! 


Cranberry Balsamic Chicken and Broccoli , 0 Comments



  • 5 lbs boneless chicken thighs or breasts with skin on (around 6 to 8 chicken thighs or breast)
  • a sprinkle of dried Italian herbs (optional)

For the Marinade

  • ½ cup Cucina Antica Cranberry Sauce
  • 1 large head of broccoli, chopped
  • 2½ tbsp olive oil
  • 2½ tbsp soy sauce
  • 2 tbsp maple syrup
  • 1/3 cup Cucina Antica Balsamico
  • 1/4 tsp sea salt
  • 1/4 tsp black peppers
  • 2 garlic cloves, minced)


  1. Place chicken and chopped broccoli in a large roasting pan or baking dish and set aside.
  2. Mix all marinade ingredients in a bowl and pour over the chicken and broccoli, coating evenly.
  3. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
  4. Once marinaded, preheat oven to 375F.
  5. Remove chicken from fridge and let stand at room temperature for 15-20min.
  6. Bake at 375F for 25-30 min.
  7. Baste with marinade and top with dried Italian herbs, if desired. If using fresh herbs, wait to add until after broil.
  8. Broil for about 5 minutes or until skin is crispy and chicken is cooked evenly inside.

This is a great recipe to make ahead! Prep the marinade hours before then just pop in the oven the next day or later in day.

Apple -Cranberry Pie with Streusel Topping , 0 Comments

 Apple-Cranberry Pie with Streusel Topping

 Crust Ingredients:

  • 2 cups almond flour
  • ¼ tsp baking soda
  • ¼ salt
  • 2 tbsp butter
  • 1 egg
  • ¼ tsp vanilla

Filling Ingredients:

  • 2lbs Gala Apples, chopped
  • ½ cup coconut sugar or brown sugar
  • 2 tbsp arrowroot starch
  • ½ tsp cinnamon
  • ¼ salt
  • 2 – 3 tbsp lemon juice, freshly squeezed
  • 4 tbsp butter
  • 1 cup Cucina Antica Cranberry Sauce

Streusel Topping Ingredients:

  • 2/3 cup rolled oats
  • ½ cup oat flour
  • 2/3 cup sugar (coconut sugar or brown sugar)
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¾ cup pecans, chopped
  • 6 tbsp butter, melted


For the crust

  • Preheat oven to 350 degrees F and grease a 9-inch pie dish.
  • Combine flour, baking soda and salt in a large bowl.
  • Whisk egg and vanilla in a small bowl and stir into dry ingredients until incorporated.
  • Cut butter into flour mixture until the size of small peas.
  • Press dough evenly into pie dish and up the sides.
  • Prick the crust several times with a fork and bake until just dry – about 5-8 minutes.

For the Filling and topping:

  • Raise oven temperature to 375 degrees F.
  • Combine apples, sugar, starch, cinnamon, salt, and lemon juice in a large bowl.
  • Heat a large saute pan with butter and add apple mixture. Cook until apples are just turning soft.
  • Meanwhile, mix together streusel topping ingredients.
  • Pour cooked apple mixture into pre-baked crust. Drizzle Cranberry Sauce on top of apple mixture.
  • Top apple-cranberry filling with Streusel topping and bake at 375 degrees F for 30-35 minutes or until filling is bubbling.
  • Cool and serve as is, with whipped cream or ice cream, and enjoy!

Tuscany Pumpkin Pot Pie , 0 Comments


Tuscany Pumpkin Pot Pie Filling:

  • 1 lb of chicken breast
  • 1 tsp fresh rosemary, minced
  • 1 tbsp olive oil
  • 1 cup sweet potato, dice
  • 1 cup carrots, diced
  • 1 cup broccoli florets, chopped
  • 1 cup of cauliflower florets, chopped
  • 1 jar Tuscany Pumpkin Pasta Sauce

 For Crust:

  • 2 tbsp honey
  • 1 tbsp coconut oil, melted
  • 6 tbsp almond milk
  • 2 cups almond flour
  • 4 tbsp ground flax seeds
  • ¼ tsp nutmeg
  • Salt, to taste


  1. Preheat the oven to 400 degrees.
  2. Boil a big pot of water on the stove top over high heat. Put the chicken into the water and let it boil over medium heat for 30 minutes.
  3. While the chicken is boiling in the water, cover a baking sheet in aluminum foil. Put the sweet potato, diced carrots, broccoli and cauliflower into a large boil and coat in olive oil. Mix the vegetables together and then pour them onto the lined baking sheet, making sure each vegetable is touching the bottom of the cookie sheet. Put in the oven for 20 minutes. Once the 20 minutes is up, let the veggies cool.
  4. Remove the chicken from the water and place onto a plate. Shred the chicken using two forks. Top the chicken with 1 tsp of rosemary and mix around. Set the chicken aside.
  5. Warm the Tuscany Pumpkin Sauce, then add all of the roasted veggies and shredded chicken to the sauce. Place in 9” round
  6. Combine all crust ingredients into a bowl and mix until combined. The mixture should clump together, but if t seems dry, add a little more almond milk or water. Place crust mixture on top of pumpkin pot pie filling.
  7. Bake for 30 minutes. Let cool a bit and enjoy!

Tuscany Pumpkin Gnocchi , 0 Comments

Tuscany Pumpkin Gnocchi


• 2 pounds Russet potatoes
¾ - 1½ cup flour*
• 1 teaspoon salt
• 1 large egg, lightly beaten
• Parmigianno-Reggiano

*Note: Amount of flour depends on wetness of potato as well as personal preference of gnocchi density and taste.


1. Preheat your oven to 400°F. Prick the potatoes all over with a fork, and bake directly on the oven rack for 45 minutes to one hour, turning halfway through the baking time. Remove the potatoes when they are tender and can easily be pierced with a fork or knife.

2. Slice potatoes in half, length-wise and scoop out of shell. Pass them through a potato ricer, food mill or grate them over the small holes of a cheese grater directly onto work surface. Spread potato into an “island” about ½ inch-1 inch in height. Allow to cool until steam is no longer rising, but still warm.

3. Lightly beat egg and drizzle over potato island.

4. Sift flour over potatoes a little at a time. Fold and press to incorporate flour but be careful to not stretch or knead in the traditional bread-dough sense, as this will develop the gluten too much. Repeat until the dough is no longer sticky or wet, and feels supple and cohesive.

5. Pat the dough into a log and dust with flour to prevent sticking. Scrape your work surface clean to prep for rolling and cutting the gnocchi.

6. Slice off 1 inch thick slab. Dust lightly and roll into a small log until about ½ inch in width. Cut crosswise into 1-inch gnocchi.

7. To create the traditional gnocchi ridges, press each piece of dough against the tines of a fork. With your finger, gently roll the pressed dough back off the fork. This takes a little practice. If the dough sticks to the fork, dip the fork in flour before you press the dough against it.

8. Place the gnocchi in a single layer on a lightly floured or parchment-lined dish. At this point, you can freeze for later use. Place the tray in the freezer and drop them in a freezer bag once frozen. This prevents the gnocchi from sticking into one big lump.

9. To cook the gnocchi, place them into a pot of boiling and well-salted water. Heat Tuscany Pumpkin Sauce in skillet while waiting for the gnocchi to cook. When the gnocchi rise to the top, scoop them out of the boiling water and transfer into the skillet. Simmer just until the sauce and gnocchi come together.

10. Plate and top with freshly grated Parmigiano-Reggiano and serve!

Pumpkin and Broccoli Rabe Cannelloni , 0 Comments

Watch our quick and easy recipe videos on Instagram and Facebook! 


  • 10 sheets of lasagna, cooked
  • 2 ½ tbsp butter, divided
  • 2 tbsp olive oil
  • 4 cups broccoli rabe, chopped
  • 1 cup ricotta
  • ¾ cup Parmigiano-Reggiano – freshly grated
  • 1 egg
  • 2 cloves garlic, minced
  • 2 sprigs sage
  • Salt and pepper, to taste
  • 1 jar Cucina Antica Tuscany Pumpkin Sauce


  1. Boil water in large pot and cook lasagna sheets until al dente. Remove and let dry on clean kitchen towel.
  2. Heat 1 tbsp butter and 1 tbsp olive oil in saute pan over medium heat. Add broccoli rabe and saute until leaves are tender and bright green, about 7-10 minutes. Remove from pan and set aside.
  3. Reheat saute pan with remaining butter and olive oil. Saute garlic until golden brown, then add sage leaves and saute for another minute, until wilted. Add broccoli rabe and stir until combined. Remove from heat.
  4. In a large bowl combine add ricotta, ½ cup Parmigano-Reggiano, egg, salt and pepper. Add greens and mix until well combined.
  5. Preheat oven to 350 degrees F
  6. Slice each lasagna sheet in half, height-wise so that you have 2 squares. Place 1 tbsp of filling on the bottom end and roll to seal cannelloni. Repeat with remaining lasagna sheets.
  7. Coat the bottom of a casserole dish with Tuscany Pumpkin Sauce, about half a jar. Line cannelloni in the casserole dish, on top of the sauce, then top with remaining Pumpkin Sauce. Sprinkle with remaining ¼ cup Parmigianno-Reggiano and bake, uncovered, for 20 minutes. 

Buon Appetito!

Fall Pumpkin Cranberry Scones , 0 Comments


3/4 cup Cucina Antica Cranberry Sauce
4 cups all-purpose flour
2/3 cup coconut sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup unsalted butter, cut into cubes and chilled
2/3 cup buttermilk, cold
1 cup canned pumpkin puree
2 tsp. vanilla extract
1 tbsp. heavy cream (and more for serving)
1 tbsp. sugar


1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, coconut sugar, spices, baking powder, abking soda, and salt. Use a pastry blender or two knives to cut the butter cubes until the mixture resembles a coarse meal and the largest butter chunks are the size of peas.
3. In a medium bowl, whisk together buttermilk, pumpkin, and vanilla until smooth. Add the pumpkin mixture to the dry ingredients. Mix until just combined.
4. Turn the scone dough out onto a gently floured surgace and knead the dough about five times to combine. Add the Cucina Antica Cranberry Sauce to the middle, and fold.
5. Cut in half and freeze one for later.
6. Cut into 8 equal wedges with a knife, then transfer each scone wedge to your prepared baking shseet. . Brush the top of each scone with heavy cream and sprinkle with sugar.
7. Bake the scones until golden brown, about 20 minutes. Cool before serving and serve with whipped cream and cranberry sauce!

Sweet and Sour Chicken and Broccoli , 0 Comments


  • 2 tbsp expeller-pressed coconut oil
  • ¼ cup arrowroot starch
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
  • 2 large eggs, beaten
  • 1 large head of broccoli, cut into bite-sized chunks
  • ½ tsp sesame seeds, to garnish
  • 2 green onions, sliced, to garnish

 Sauce Ingredients

  • 2 cups chicken broth
  • ½ cup apple cider vinegar
  • 4 tbsp honey
  • ¼ cup Cucuina Antica Marinara
  • 2 tbsp tamari
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp white pepper


  • Over medium heat, combine the sauce ingredients in a saucepan. Bring to a simmer, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
  • In a wok or skillet, warm the coconut oil over medium heat. Combine the arrowroot starch, salt, and pepper, then toss the chicken pieces with the starch mixture. With your fingers, dip a starchy chicken piece in the beaten eggs, shake off the excess egg, and then add to the oil. Take care not to overcrowd the chicken pieces. Fry the chicken until cooked through, flipping every 2 minutes, about 6 to 8 minutes per batch. It may take 3 or 4 batches to cook the chicken pieces, depending on the size of your skillet.
  • Once the chicken is cooked, add the broccoli. Add more coconut oil as needed and sauté until cooked bright green and tender, about 8-10mins.
  • To finish the sauce, taste and add more salt or pepper if needed. If the sauce is too dark and strong tasting, add a little chicken broth to thin it out. The sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor.
  • Toss the chicken pieces with the sauce, then garnish with sesame seeds and green onions. Serve with steamed rice and enjoy!

Rosemary and Sea Salt Focaccia , 0 Comments

Makes 1 (13 x 9 Inch) Rectangular Pan


For Baking: 



  • To proof yeast, combine yeast and warm water and set aside for 10 minute
  • Add flour, salt, and oil into a large bowl and stir
  • Add half the yeast mixture and stir
  • Continue to add the yeast mixture until the dough begins to come together into a shaggy ball
  • Dump the dough mixture onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and pliant
  • Oil a large boil with  Cucina Antica Extra Virgin Olive Oil (2 tablespoons) and place the dough inside, rolling around to ensure all sides are lightly coated
  • Cover with a kitchen towel and place in a warm spot to rise until doubled in size, about an hour
  • While the dough is rising, lightly oil a 13 X 9 inch baking sheet with sides
  • Dump the risen dough into the pan, punching it down to deflate
  • Press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for another 20 or 30 minutes or until the dough dimples when pushed with your fingertip
  • Dimple the top of the focaccia, pressing lightly with your fingertips
  • Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations
  • Sprinkle coarse sea salt and rosemary over the top of your focaccia and let rise for another 15 minutes while you preheat the oven to 425 degrees F
  • Bake for 20 to 25 minutes until golden brown
  • Serve with extra-virgin olive oil, combined with a splash of balsamic vinegar, and salt & pepper to taste

Chard and Tuscany Pumpkin Lasagna , 0 Comments

Serves 6-8


  • 12 lasagna noodles, cooked and drained
  • 4 cups sage infused Béchamel sauce (recipe follows)
  • 1 jar Cucina Antica Tuscany Pumpkin Sauce
  • 1½ cups ricotta cheese
  • A big bunch of red Swiss chard, quick boiled to soften and release acids
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, coarsely shredded


  1. Preheat the oven to 375F.
  2. Remove excess moisture from the chard and cut into 1 inch pieces. Set aside.
  3. In the bottom of a 9x13x2” baking pan, spread evenly ⅔ cup of Béchamel sauce. Arrange 4 noodles over top, slightly overlapping..
  4. Top with ¼ of Cucina Antica Tuscany Pumpkin Sauce and place ¼ of ricotta cheese over top. Spread ¼ of the chard over the ricotta cheese and pour another ⅔ cup of Béchamel sauce on top.
  5. Repeat until all the lasagna noodles are layered. After pouring the last layer of Béchamel sauce, sprinkle the parmesan cheese and mozzarella cheese on top.

Sage Infused Béchamel Sauce:

Makes 4 cups


  • 4 cups milk

  • 6 tablespoons butter

  • 6 tablespoons all purpose flour

  • A sprig of sage

  • Salt and pepper

  • Freshly grated nutmeg  


  1. Place the milk and sage in a medium saucepan and bring to simmer. Remove from the heat and let stand for about 10 minutes. Discard the leaves and pour the milk into a heatproof container and set aside.
  2. Clean the saucepan.
  3. Over low heat, melt the butter in the saucepan and add the flour a small mount at a time, stirring quickly. Bring to a slow bubble for a few minutes
  4. Raise to medium heat, then add the sage-infused milk and whisk until smooth.
  5. Let the sauce thicken slightly, then season with salt, pepper, and nutmeg to taste.


Recipe adapted from by Emi Uchida

Summer Cucumber Salad , 0 Comments

Serves 4



Dress the tomatoes, onions, and cucumbers with Cucina Antica Extra Virgin Olive Oil, Cucina Antica Organic Red Wine Vinaigrette , and salt and pepper in a large salad bowl. Let stand for 15 minutes in order to soak in the flavors. Toss and garnish with basil leaves, serve, and enjoy!  

Cranberry Lime Popsicles , 0 Comments

Serves 6


  • 1 jar Cucina Antica Cranberry Sauce
  • 1 l Sprite or any other clear soda
  • 1 lime, thinly sliced
  • 1 set of popsicle molds or muffin tin and popsicle sticks


Place a spoonful of Cucina Antica Cranberry Sauce at the bottom of each popsicle mold or muffin tin. Carefully line up lime slices around the inside of the mold. (You should be able to the lime once the popsicles are frozen.) Top off molds with soda. Be sure to leave a little room; the soda will expand when frozen. Place a popsicle stick in the center of each mold. Freeze for at least 4 hours.

Olive Oil Gin Fizz , 0 Comments

Serves 1



Vigorously shake the gin, Cucina Antica Extra Virgin Olive Oil, lemon juice, egg white, and simple syrup with ice; then strain into a highball glass filled with ice. Add club soda to fill, and garnish with fresh basil.

Meatball Gyros with Olive Oil Tzatziki Sauce , 0 Comments

Serves 4 


For the tzatziki sauce:

  • 2 tbsp. Cucina Antica Extra Virgin Olive Oil 
  • 2 cups plain Greek yogurt
  • 1 half large cucumber, grated
  • 3 tsp. dry or fresh dill weed
  • 2 tbsp. fresh lemon juice
  • 1 tsp. garlic powder + more to taste
  • 1 tsp. salt + more to taste
  • 1 tsp. dried oregano

For the meatballs:

  • 2 tsp. Cucina Antica Extra Virgin Olive Oil
  • 1 lb. lean ground beef
  • ¼ cup dried Italian bread, in small chunks
  • 2 tsp. salt
  • 2 tsp. freshly ground black pepper
  • 2 tsp. garlic powder or 1 tsp. freshly minced garlic
  • 1 tsp. Parmesan cheese, grated
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • 1 large egg

 For the gyros:

  • 4 large naan breads or flat breads
  • 1 half large cucumber, diced
  • 1 half medium-sized red onion, sliced thinly
  • 1 small beef-steak tomato, diced
  • Large bunch fresh cilantro or fresh Italian parsley, chopped or torn


Preheat oven to 350. In a medium-sized bowl, combine all the ingredients for the tzatziki sauce and mix well. Taste and adjust seasonings as desired. Refrigerate until ready to serve.

In a separate, large bowl, combine all of the ingredients for the meatballs. Mix together well using your hands or a potato masher. Once well-combined, shape into 12 to 14 evenly sized meatballs. Coat the bottom of a large, oven-safe casserole dish with Cucina Antica Extra Virgin Olive Oil (this will prevent the meatballs from sticking and give them added flavor). Line meatballs along casserole dish, spacing them evenly apart. Place in the oven and bake for 15 to 20 minutes, until meatballs are cooked through.

When meatballs are almost ready, sprinkle naan bread with water and place on a cookie sheet. Place in the oven and heat for 5 to 10 minutes, until just warmed (be careful not to overcook).

To assemble your gyros, place 3 to 4 gyros on each naan bread. Spread with a generous amount of tzatziki sauce. Top with diced cucumber, red onion, tomato, and cilantro.


World's Best Cheeseburger , 0 Comments

Serves 4


  • 4 tablespoons unsalted butter, at room temperature
  • 4 brioche hamburger buns, split
  • 2 pounds ground chuck, 
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 4 slices of cheddar cheese
  • 4 butter lettuce leaves
  • 1 tomato
  • 1 red onion
  • Sliced pickles
  • 1 1/2 tsp. pickle juice
  • 2 tbsp. Cucina Antica Organic Ketchup
  • 1/4 cup mayonnaise
  • 1 tsp. yellow mustard


Create a sauce by whisk together the mayonnaise, mustard, pickle juice, and Cucina Antica Organic Ketchup in a small bowl.

Shaped the ground chuck into four 1 inch thick patties. Season generously with salt and pepper and brush with olive oil. (Do not add the seasoning until after patties are formed.) Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, place the cheese on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare. Spread the sauce created earlier on the cut sides of the buns; set the burgers on the bottoms and top with lettuce, tomato, onion, and pickles. Close the burgers and serve right away.

Grilled Cheese for Breakfast , 1 Comment

Serves 2


  • 1 jar 25 oz Fresh Spinach Marinara sauce
  • 1/2 cup heavy cream
  • Fresh herbs, chopped  (parsley, oregano, basil)
  • Fresh loaf peasant bread
  • 2 tbsp. unsalted butter 
  • American cheese
  • Italian cheese blend
  • 4 strips bacon, cooked and cut into 1” pieces
  • 2 eggs


Combine Fresh Spinach Marinara sauce, heavy cream and herbs in a cooking pot, set on low heat and bring to a simmer, while constantly stirring to avoid clumping of the cream. Cook for about 10 minutes then top with bacon.

While the soup is simmering, Cut 4 slices of bread. In the center of 2 of the slices cut a small hole by using the rim of a drinking glass. Place butter in a large pan and add 4 slices of peasant bread once the butter is melted. Brown the bread slices on one side then flip. After flipping, crack an egg in each of the holes you created in the bread. Top the other Slice of bread with American cheese and Italian cheese blend. Continue cooking until egg is done to your liking, then place the slice of bread with egg on top of the slice with cheese. Plate and serve with soup.

Peanut Butter and Cranberry French Toast , 0 Comments


Serves 4 


  • 1 to 2 cups Cucina Antica Cranberry Sauce 
  • 8 slices white, sourdough, or whole wheat sandwich bread
  • 1 to 2 cups creamy peanut butter
  • 2 eggs
  • 1 cup milk
  • 1 to 2 tbsp. butter 
  • 2 tsp. cinnamon 
  • Whipping cream, powdered sugar, syrup etc. (optional)


Spread butter into a medium sized skillet and turn to medium-high heat. Make four peanut butter and Cucina Antica Cranberry Sauce sandwiches, spreading peanut butter on both slices of bread.

In a shallow bowl, whisk together eggs, milk, and cinnamon until well combined. Taking one at a time, dip each sandwich into the egg mixture, coating each side. Place the sandwich into the hot griddle. Cook for 2 to 3 minutes on each side, flipping once or twice, until the sandwich is golden brown. Plate and top with desired ingredients. 

Tikka Masala , 0 Comments

Serves 4 to 6



  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 1/4 cup plain yogurt
  • 4 tsp. finely grated ginger
  • 2 tsp. fresh lemon juice
  • 1 large clove garlic, minced
  • 1 tbsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. paprika
  • 1/2 tsp. cayenne
  • 1 tbsp. finely grated ginger
  • 1 large white onion, finely chopped
  • 1 jar Cucina Antica La Vodka Sauce
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish
For serving
  • Naan and/or cooked Basmati Rice


In a small bowl, whisk together the yogurt, 4 tsp ginger, lemon juice, and garlic. Rub the marinade over the chicken. Let the chicken marinate for one hour up to overnight.

Preheat broiler. Line baking sheet with foil and arrange chicken on sheet. Broil until chicken starts to blacken in spots (it will not be fully cooked), about 10 minutes. Cut chicken into bite-size pieces.

In a small bowl, whisk together the coriander, cumin, cinnamon, cardamom, cilantro, nutmeg, paprika, cayenne, and ginger. Sauté the onion in a large pot for about 3 minutes over medium heat. Stir in the spice and ginger mixture and Cucina Antica La Vodka Sauce. Bring the sauce to a boil. Add chicken and lower to a simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.


Easy Homemade Barbecue Sauce , 0 Comments


Makes 2 1/2 cups


  • 2 cups Cucina Antica Organic Ketchup
  • 2 tbsp. brown sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. hot sauce (more or less to taste)
  • 2 tsp. minced garlic
  • 2 tsp. fresh dill


Combine all ingredients except the dill in a medium-sized saucepan. Simmer over medium heat for 15 to 20 minutes, tasting once it is warm and adjusting seasoning as desired. Remove from heat and stir in dill. Spread over meat and vegetables in the last few minutes of grilling or cover and chill for later use.

Pane di Pasqua , 0 Comments

Serves 4 to 6


  • 4 dyed eggs (NOT boiled or drained)
  • ½ ounce active dry yeast
  • 2 tsp ground cardamom
  • Cucina Antica Extra Virgin Olive Oil
  • 1tsp salt
  • 6 cups all-purpose flour
  • 1/4 cup white sugar
  • 6 tbs butter, melted
  • 1 ¼ cups whole milk
  • 4 eggs
  • 2 tbs water

In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small bowl, combine milk and butter. Add to dry ingredients and beat on medium speed 2 minutes. Add in 3 eggs and beat on high 2 more minutes. Stir in remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place for about 45 minutes.

Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a rope shape. Place dough on a greased baking sheet and braid. Lightly coat dyed eggs with oil and tuck them carefully between ropes. Cover with a kitchen towel and let rise for about 20 minutes.

Preheat oven to 350 degrees. Whisk together remaining egg and water; brush over dough, avoiding eggs. Bake 30 minutes or until golden brown.


Pesto Pizza , 0 Comments

Serves 4 to 6


  • 4 cups fresh basil leaves
  • 3 cloves garlic
  • 1/2 cup pine nuts
  • 1 1/3 cup Cucina Antica Extra Virgin Olive Oil 
  • 2 cups pecorino Romano cheese, grated
  • Salt and pepper to taste 
  • 1 pre-prepared pizza crust OR homemade pizza crust (find instructions here)
  • 4 oz. mozzarella cheese
  • 1/2 cup cherry tomatoes, halved


Combine basil, garlic, and pine nuts in a food processor and pulse until chopped. Add Cucina Antica Extra Virgin Olive Oil 2/3 cups at a time, pulsing until smooth. Add salt and pepper. Remove pesto from food processor and place in a large bowl. Gradually stir in 1 cup pecorino Romano cheese. Spread pesto on pizza crust. Top with mozzarella and cherry tomatoes. Bake for about 13 minutes, until crust is crispy and cheese is melted and bubbly. Allow to cool a few minutes before slicing.

Cranberry and Blood Orange Margarita , 0 Comments

Makes 4 glasses


  • ½ cup Cucina Antica Cranberry Sauce
  • 1 cup tequila
  • 2 tbsp. orange liquor
  • Juice of 1 large blood orange (about ½ cup)
  • 2 tbsp. agave nectar
  • Orange slices
  • Ice
  • Sea salt and sugar


Combine sugar and salt in a shallow bowl. Dip the rims of four glasses in the sugar and salt to coat. In a large shaker or pitcher, combine Cucina Antica Cranberry Sauce, orange juice, tequila, orange liquor, and agave nectar. Stir or shake well, until cranberry sauce has colored the drink (there will be some chunks at the bottom). Pour into glasses. Add ice and garnish each glass with an orange slice.

To make a single glass:

Combine sugar and salt in a shallow bowl and coat the rim of your glass. Combine 1 ½ tbsp. Cucina Antica Cranberry Sauce, 2 oz. tequila, 1 tsp. orange liquor, 1 tbsp. orange juice, and 1 tsp. agave nectar in a shaker. Shake well, until cranberry sauce has colored the drink (there will be some chunks at the bottom). Pour. Add ice and garnish your drink with an orange slice.

Cranberry Kiss Cocktail , 0 Comments

Serves 4 to 6



For each glass: Add 1 tbsp. of Cucina Antica Cranberry Sauce to the bottom of a champagne glass. Add about ¼ tsp. orange liquor. Carefully pour in prosecco to fill the glass. Stir gently to blend the ingredients (drink will bubble up). Repeat with remaining glasses. Garnish each glass with an orange curl. Salute!

Cheesy Buffalo Chicken Dip , 0 Comments

Serves 8 to 10


  • 16 oz. cream cheese, room temperature
  • ½ cup buffalo sauce
  • 1 cup cheddar cheese, graded
  • 2 tbs. Cucina Antica Caesar Dressing
  • ¾ cup shredded chicken (fully cooked)


Preheat oven to 350 degrees. Mix cream cheese, buffalo sauce, Cucina Antica Caesar Dressing, and chicken in a pie pan. Sprinkle cheddar cheese on top and bake for 15 minutes or until cheese is thoroughly melted. Serve with tortilla chips or fresh vegetables for dipping.

Zuppa di Pesce , 0 Comments

Serves 4 to 6


  • 1 jar Cucina Antica Tomato Basil sauce
  • 2 cups white wine
  • 2 cups chicken stock
  • 1 cup fresh cherry tomatoes, chopped
  • ½ cup fresh parsley, chopped
  • 4 tbsp. olive oil
  • 4 cloves garlic, minced + 1 whole clove
  • 1 rib celery, chopped
  • 1 medium red onion, finely chopped
  • 1 tbsp. red pepper flakes
  • Thick slices country bread
  • 1-2 lbs. fish and shellfish of your choice. Suggestions:
    • 8 to 10 mussels, scrubbed, bearded and rinsed
    • 8 to 10 jumbo shrimp or giant crayfish
    • 8 razor clams
    • 4 oz. bay scallops


In a large pot, heat olive oil over medium heat. Add the garlic, celery, onion and red pepper flakes and simmer until onion is translucent. Stir in Cucina Antica Tomato Basil pasta sauce, wine, and cherry tomatoes and bring to a boil. Add the scallops, shellfish, and other fish. Cover and allow to come to a boil again.

Reduce heat, uncover, and simmer about 5 to 6 minutes, until shellfish have opened. If you desire a soupier mixture, pour in the chicken stock at this point and allow to simmer.

Meanwhile, toast the bread until golden brown (about 10 minutes). While still hot, rub with a whole clove of garlic (add butter if desired). Lay 1 slice on the bottoms of 4 to 6 bowls. Ladle the fish over the slices of bread, then ladle tomato sauce broth. Garnish with parsley.

Italian Wedding Soup , 0 Comments

Serves 6 to 8



  • 10 cups chicken stock/broth
  • 1 cup ditalini or other small pasta
  • ½ cup dry white wine
  • ½ cup yellow onion, minced
  • 1 lb. escarole
  • 2 to 3 tbsp. Cucina Antica Imported Extra Virgin Olive Oil
  • Other diced vegetables of your choice


  • 8 oz. ground beef
  • 8 oz. ground pork
  • 1 onion, finely chopped
  • ½ cup bread crumbs
  • ½ cup Pecorino Romano cheese, grated
  • 1/3 cup fresh parsley, finely chopped
  • 1 large egg
  • 1 tsp. garlic, minced
  • ½ tsp. salt
  • Ground pepper


In a large bowl, combine onion, bread crumbs, parsley, egg, garlic and salt and pepper. Stir in ground meat and cheese until well combined. Using your hands or a teaspoon, shape the meat into 1 inch balls.

Place on a lined baking sheet and bake for about 30 minutes, until cooked through and lightly browned. For the soup, heat 2 tbsp. Cucina Antica Extra Virgin Olive Oil in a deep soup bowl. Add the onion and escarole and other vegetables and saute until tender, about 6 or 8 minutes.

Add the chicken stock and white wine and bring to a boil. Add the pasta to the boiling broth and cook until nearly tender, about 5 minutes. Add the meatballs and let simmer for a few minutes to let the flavors blend. Add salt and pepper to taste. Ladle into bowls and serve with extra grated Pecorino Romano cheese.

Cranberry Sauce Cookies , 0 Comments

Makes about 4 dozen cookies


  • 1 to 2 cups Cucina Antica Cranberry Sauce
  • 6 cups flour
  • 1 cup butter
  • 1 cup sugar
  • 1 cup walnuts, chopped
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 2 eggs


Combine flour, baking soda and salt in a small bowl. In a large bowl, beat butter, sugar and vanilla extract with an electric mixer until well-combined. Add eggs, one at a time, mixing each well. Gradually beat in flour mixture until a smooth dough forms. Mix in nuts. Allow the dough to chill one hour.

Preheat oven to 375 degrees. Roll out dough and use a cookie cutter to cut out rounded flat pieces. For each cookie, lay one cut-out onto a greased cookie sheet. Top with a teaspoon-full of Cucina Antica Cranberry Sauce, and top with a second cookie cut-out. Press the sides together. Repeat for remaining cookies or until cookie sheet is filled. Bake 10 to 11 minutes, until golden brown.

Eggnog Whipped Cream and Cranberry Parfait , 0 Comments

Serves 4


Cranberry Parfait

Eggnog Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp. confectioners’ sugar
  • ½ tsp. vanilla extract
  • ¼ tsp. nutmeg
  • 3 tbsp. eggnog


In a large bowl, quickly dissolve powdered gelatin in water using a whisk. Add Cucina Antica Cranberry Sauce and red wine and combine well. Stir in fresh raspberries. Pour fruit mix into four 8 oz. tumblers, filling each glass about halfway. Refrigerate for 8 hours.

Meanwhile, combine all whipped cream ingredients in a large bowl. Beat with an electric mixer on high speed until stiff peaks begin to form. Add extra of any of the ingredients for stronger flavor, or thicker or less thick cream. Cover and refrigerate.

When gelatin is set, but still a little moist to the touch, remove from refrigerator and top with eggnog whipped cream. Serve with sugar cookies and fresh cranberries to garnish.

Acorn Squash with Brown Sugar and Cranberry Stuffing , 0 Comments

Serves 2 to 4


  • 1 medium sized acorn squash, halved (lengthwise) and seeded 
  • 1 cup Cucina Antica Cranberry Sauce
  • 1 cup walnuts, coarsely chopped
  • ¼ cup fresh, whole cranberries, washed
  • 6 tbsp. butter
  • 4 tbsp. brown sugar
  • 2 cups breadcrumbs
  • Pinch of salt


Preheat oven to 375 degrees. Place acorn squash in a baking dish. Add 2 tbsp. of butter to the pan. Bake for 20 to 30 minutes, until the squash meat is tender but only lightly browned.

Remove from oven and sprinkle lightly with salt. In a large skillet, melt 3 tbsp. butter  over medium heat. Add brown sugar and heat, stirring constantly, until the mixture becomes a glaze (be careful not to let the butter burn). Reduce heat and stir in breadcrumbs and walnuts until just coated. Carefully stir in Cucina Antica Cranberry Sauce and whole cranberries until well combined, but not so much to completely combine the stuffing with the cranberry sauce. Taste for sweetness and add more brown sugar as needed.

Increase oven heat to 425 degrees. Mound stuffing into each squash half. Dot with remaining 1 tbsp. of butter. Return to oven and bake for another 10 to 15 minutes, until stuffing is heated through and crisp on top (squash should be golden brown).

Linguine Scoglio , 0 Comments

Serves 4 to 6



Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. Cucina Antica Imported Extra Virgin Olive Oil in a large saute pan and add garlic and crushed red pepper.  Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Cucina Antica Tomato Basil cooking sauce, cover, and simmer over low heat for about 40 minutes.  

In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.

Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.

As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.

Cinnamon Pancakes with Cranberry-Orange Maple Syrup , 2 Comments

Serves 4


For the syrup

For the pancakes

  • 3 eggs
  • 1 ½ cups all-purpose flour
  • 1 cup buttermilk
  • ½ cup water
  • ¼ cup dark brown sugar, firmly packed
  • 1/2 tsp. baking powder
  • ¼ baking soda
  • ½ tsp. salt
  • 1 tsp. ground cloves
  • 1 tbsp. ground cinnamon
  • 1 tbsp. ground ginger
  • 2 tsp. ground nutmeg
  • 4 tbsp. butter, melted
  • 2 tbsp. light molasses


In a small saucepan, melt the butter over medium heat. Stir in the sugar, whole cranberries, and orange juice and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes. Allow to cool for a few minutes. Carefully stir in Cucina Antica Cranberry Sauce, then maple syrup until thickened. You should have whole chunks of cranberries in the syrup. Taste the syrup and add more maple syrup for sweetness.

In a large bowl, stir together flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. In a separate bowl, combine eggs and brown sugar until well mixed. Add buttermilk, water, and molasses and combine well. Stir the liquid ingredients into the flour mixture and stir until just combine (batter will be lumpy). Stir in melted butter.

Cook pancakes on a greased griddle or large skillet. Spoon about ¼ cup batter onto the griddle and cook on one side until bubbles appear on the surface of the pancake. Flip and cook until golden brown and the middle is cooked through. Top with cranberry-orange syrup and serve immediately.

Cranberry Salsa Fish Tacos , 0 Comments

Serves 4 to 6


  • 1 cup Cucina Antica Cranberry Sauce
  • 1 tbsp. orange zest
  • 2 jalapeno peppers, minced
  • 1 bunch fresh cilantro, chopped
  • 2 tbsp. fresh lime juice 
  • 1 cup green onions, chopped
  • 1 ½ lbs. fresh Chilean sea bass fillets
  • ¼ cup Cucina Antica Imported Extra Virgin Olive Oil
  • 1 tsp. coarse salt
  • 1 tsp. freshly ground pepper
  • 1 cup fresh cabbage, chopped
  • Corn tortillas
  • Salt and pepper to taste 


In a food processor, combine Cucina Antica Cranberry Sauce, orange zest, jalapeno peppers, cilantro, lime juice and green onions. Pulse 2 or 3 times until well combined.

Heat a griddle or fire up the grill. Cut sea bass into large, evenly sized cuts. Season with salt and pepper on both sides and drizzle with olive oil. Once griddle is heated, drizzle with extra olive oil and add sea bass.

Cook for 3 to 4 minutes on each side, until fish flakes easily with a fork. Transfer to a cutting board and slice into strips. Heat corn tortillas in a small skillet. Once heated, fill tortillas with cooked fish. Top with cabbage. Spoon cranberry salsa on top and finish with extra lime juice, salt, and pepper, as desired.