Greetings to all of you from Montville, New Jersey. My name is Donna and I'm a full time cook ... at home that is. Sure I work outside my home -- I'm a previous salon owner and currently a Realtor. While owning and operating my salon for nearly 12 years, one of the topics of the day was "What's for Dinner?" My clients and I would decide what to make for dinner that week and share recipes across the salon. Aside from the phone ringing for appointments, it also would ring for recipes with clients asking things like, "Donna, I'm having a party -- how do you make ...?"

I sold my salon when I was pregnant with my second son and began entertaining the masses in my town. We had party after party, always enjoying cooking and wowing the crowds. I love when people still remember a dish seven years later: "Hey, remember those baby beef wellingtons?" I believe that people are touched with food; they are touched by the hands that prepare it and they know that it was made for their enjoyment. It is a subtle kiss from the cook who takes everyone's tastes into consideration while planning. Other then watching my boys, Joe and Dante, grow up, there is nothing else that gives me such pleasure. It is therapeutic, soothing, exciting and creative. There is always something new to learn -- it's like golf, you can get really good, but never seem to really master the game of cooking as it is forever evolving! My children have also grown to love cooking and help me often. We make homemade pastas, fried stuffed wontons (a favorite), and stuffed artichokes, which are my most requested!

I have always wanted to enter a contest but just never did. This time, although I had not prepared and had no idea what I was making, we began to shoot, and to my amazement, I was called to be a contestant! This has been a dream come true, doing something I love and sharing it with all of you! Thank you Rachael and all of your staff. You have given me a wonderful chapter in my book of life.

Week 4

Turkey Tomorrow with Carrot Soup and Salad

Ingredients






• 1/2 pound leftover cooked turkey, chopped
• 1/2 pound fresh string beans, chopped
• 1/4 cup slivered almonds
• 1 loaf of hard crusted bread, such as ciabatta or a baguette, torn into bite sized pieces
• 2 eggs, beaten
• 6 sprigs fresh sage, chopped, divided
• Salt and ground black pepper
• 2 to 3 cups salad greens
• 1 8-ounce log goat cheese, crumbled
• 3 tablespoons EVOO – Extra Virgin Olive Oil
• 1/4 cup plus 2 tablespoons honey, divided
• 2 tablespoons balsamic vinegar, plus extra for drizzling
• 6 carrots, peeled
• 3 cups chicken broth
• 3/4 cup heavy cream or half-and-half
• 1/2 stick of butter
• Nutmeg, to taste
• Chili powder, to taste



Directions

Preheat an oven to 400°F. Place a small saucepan over medium heat.

In a large bowl, combine the turkey, string beans, almonds, torn bread, eggs, 4 sprigs of sage, salt and ground black pepper. Put mixture in a greased loaf pan and bake for 20 minutes. Broil for an additional 5 minutes to brown the top.

While the meatloaf is cooking, prepare your soup and salad: Plate greens and top with crumbed goat cheese. In a small mixing bowl, whisk together EVOO, 2 tablespoons honey, Dijon mustard, balsamic vinegar, salt and ground black pepper and drizzle on salad.

In a food processor, combine carrots with chicken broth, cream and butter. Add mixture to saucepan, along with remaining sage, honey, nutmeg and chili powder. Heat through, stirring often. Finish with a drizzle of honey and splash of balsamic vinegar.

Serve meatloaf with salad alongside.

Serves 4

Week 3

"Ellis Island" Mediterranean Meatballs

Ingredients






• 1 1/2 pounds ground lamb
• 1 medium onion, chopped
• 4 garlic cloves, peeled and chopped, divided
• 3 sprigs fresh sage, chopped
• 3 sprigs fresh rosemary, leaves removed and chopped, plus extra whole sprigs for garnish
• Salt and ground pepper
• 2 tablespoons paprika
• Nutmeg, to taste
• 1/2 cup sour cream, plus extra for dipping
• Juice of 2 lemons, divided
• 1 cup breadcrumbs
• 2 tablespoons EVOO – Extra Virgin Olive Oil, plus extra for drizzling
• 2 cups vegetable oil
• 1 cup all-purpose flour
• 1 10-ounce box frozen quartered artichoke hearts, defrosted
• 1 cup white or brown rice
• 1 cucumber, peeled and chopped
• 1 15-ounce can black olives
• 1 15-ounce can chickpeas, drained and rinsed
• 1 8-ounce log goat cheese, crumbled
• 3 tablespoons balsamic vinegar



Directions

Place a small saucepan of water over high heat to boil.

In a medium mixing bowl, combine the ground lamb with onion, 3 garlic cloves, sage, rosemary, salt, pepper, paprika, nutmeg, sour cream, juice of one lemon and breadcrumbs. Form the mixture into golf ball-sized meatballs.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add meatballs and heat with lid on for 6-7 minutes, and then remove the lid, cooking for 10 minutes, allowing the pan juices to reduce and meatballs to brown.

While the meatballs are cooking, place a large skillet over medium-high heat and heat vegetable oil. Insert a wooden spoon into skillet to test oil heat: Once small bubbles form around the wooden spoon, the oil is hot enough to be used for frying.

Dredge artichoke hearts in flour and fry in oil for 4 minutes, until golden brown.

Once hearts are brown, remove from oil with a slotted spoon or spider and drain on a paper-towel lined plate. Squeeze juice from remaining lemon over hearts and season with salt.

Once the water in the small saucepan is boiling, drop rice and cook according to package directions. Season rice to taste with salt, ground pepper and nutmeg.

In a medium mixing bowl, combine cucumber, olives, chickpeas, remaining garlic and goat cheese. Drizzle with EVOO and balsamic vinegar, and top with extra goat cheese.

To serve, plate meatballs over rice, garnish with rosemary sprigs, and serve with fried artichokes, sour cream for dipping, and salad alongside.

Serves 4

Week 2

Rocco’s Fagiole

Ingredients






• 1 pound penne pasta
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 8 slices bacon, chopped
• 2 tablespoons honey, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 red pepper, ribs and seeds removed, chopped
• 6 cloves garlic, 3 cloves finely chopped or grated, 3 crushed
• 1 bay leaf
• 1 15-ounce can crushed tomatoes with juice
• 1 15-ounce can cannellini beans, drained
• 3 sprigs of oregano, leaves removed and chopped
• 1 loaf good quality Italian bread, such as ciabatta, split open
• 3 tablespoons butter



Directions

Preheat broiler.

Place a large pot of salted water over high heat to boil. Once water is boiling, drop the pasta and cook to al dente according to package directions. Drain cooked pasta and reserve.

Place a small skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until crispy and golden brown, 3-4 minutes. Pour the rendered bacon fat into a large skillet and reserve. Add the honey to the pan with the bacon. Continue cooking the honeyed bacon until syrupy, about 1 minute. Remove from the heat and reserve.

Place the skillet with the bacon fat over medium-high heat. Add the onion, carrots, celery, red pepper, chopped garlic and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomatoes, beans and oregano to the pan and simmer until the sauce thickens, 3-4 minutes.

While everything is finishing up, place a small pot over medium heat with the crushed garlic cloves and butter. While the butter melts, toast the bread, cut side up, under the broiler until golden brown. Brush the toasted bread liberally with the garlic butter.

Just before serving, toss the cooked pasta with the prepared sauce and honey bacon. Serve with garlic bread alongside.

Serves 4 to 6.

Week 1

• Eggplant "Epcot"

  Ingredients

  
  

  

  • 5 tablespoons extra virgin olive oil, divided
  • 4 medium white and purple eggplants, 3 halved to make boats, remaining chopped
  • Salt and ground black pepper
  • 6 cloves garlic, finely chopped or grated
  • 1 15-ounce can cannellini beans, drained
  • 1 15-ounce can diced tomatoes
  • 1 cup breadcrumbs
  • 1 cup grated Parmigiano Reggiano cheese
  
  

  Directions

  Preheat oven to 350°F.

  Place a large skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons.

  Scoop flesh from halved eggplants to make boats, reserving the scooped flesh. Place halved eggplants, cut side up, on a baking sheet. Season with salt and pepper and drizzle with about 2 tablespoons olive oil. Bake until tender, about 20 minutes.

  While the eggplant is baking, roughly chop the scooped-out eggplant flesh. To the pan, add garlic and cook until aromatic and just starting to turn golden brown, about 30 seconds. Add the scooped and extra eggplant flesh to the skillet and sauté until tender and light golden brown, 7-8 minutes. Add beans and diced tomatoes to the skillet, season with salt and pepper and simmer until liquid has reduced slightly but filling is still chunky, about 5 minutes. Reserve warm.

  When the eggplant boats have finished baking, turn off the oven and turn on the broiler. Scoop the sautéed eggplant mixture into the baked eggplant boats, dividing the filling evenly between each portion. Sprinkle the breadcrumbs and grated cheese evenly over the boats and drizzle them lightly with about 1 tablespoon olive oil. Place boats under broiler until golden brown, 2-3 minutes, and serve.

  Serves 3

  Epcot-Sized Side Salad

  Ingredients

  
  

  

  • 3 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Salt and ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup fresh purple and green basil leaves, sliced chiffonade style
  • 3 cups salad greens, such as red leaf or bibb lettuce
  
  

  Directions

  Heads up – if you’re serving this salad along with the Eggplant Epcot, reserve a little bit of the dressing before tossing it in the lettuce. Drizzle it over the finished eggplant dish to give it a bit of extra kick.

  In the bottom of a large salad bowl whisk together the mustard, vinegar, and honey with some salt and pepper. While continuing to whisk, stream the oil into the bowl until it has all been incorporated. Add the herbs and lettuces to the bowl and toss to coat in dressing.

  Serve immediately.

  Serves 3