Bertucci’s Tortellini

  • 3 uncooked sweet Italian sausages, cut into bite-sized pieces
  • 1 8-ounce package white mushrooms or cremini mushrooms, sliced
  • olive oil
  • 2 cloves fresh garlic
  • 1 28-ounce can whole tomatoes + ½ cup of the juice in the can
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons sugar
  • ¼ cup cream
  • 2 9-ounce packages fresh cheese tortellini
  • fresh shredded parmesan cheese
  • couple tablespoons fresh basil or ½ teaspoon dried basil (fresh is better)
  1. Heat a few swigs of olive oil in a large skillet over medium heat. Add sausage and mushrooms and cook until both ingredients are cooked through.
  2. Add garlic to the pan and stir to distribute.
  3. Using your hands, break up the whole tomatoes into bite-sized pieces straight into the skillet, sort of mushing it all up. Add the ½ cup reserved juice, salt, pepper, sugar, basil (if using dried) and stir well. Let simmer for about 5 minutes.
  4. Cook tortellini according to package directions and drain.
  5. Add cream and basil (if using fresh) to tomato sauce-mushroom-sausage mixture. Stir to combine completely.
  6. Pour sauce over tortellini, sprinkle with parmesan cheese and eat!

My favorite food….pasta… And vegetables…

Star chef Mario Batali’s outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, Broccolini and shavings of ricotta salata cheese.
Slideshow: Vegetarian and Pescatarian Recipes from Mario Batali



2 bunches of Broccolini (about 1 1/4 pounds), thick stems halved lengthwise

1 garlic clove, sliced

1/4 cup plus 2 tablespoons extra-virgin olive oil

Flaky sea salt

Freshly ground black pepper

2 pounds yellow and red cherry tomatoes

6 scallions, white and tender green parts only, cut into 1-inch lengths

1 bunch asparagus, cut into 1 1/2-inch lengths

1 pound mafaldine or other curly, wide noodles

2 tablespoons unsalted butter

Large pinch of crushed red pepper

1/4 cup chopped flat leaf parsley

About 1/2 cup shaved ricotta salata cheese, for garnish
 Preheat the oven to 425°. In a bowl, toss the Broccolini and garlic with 1/4 cup of the olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss the tomatoes with the remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast the vegetables for about 25 minutes, until the Broccolini is tender and charred in spots and the tomatoes are very juicy but not broken down.

 Meanwhile, in a large pot of salted boiling water, cook the scallions until just softened, 1 minute. Using a slotted spoon, transfer the scallions to a bowl. Add the asparagus to the pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the bowl.

 Add the pasta to the boiling water and cook until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

 Return the pasta to the pot. Add the roasted Broccolini, scallions, asparagus, butter, crushed red pepper and half of the parsley. Add the reserved pasta water and cook until the pasta is al dente. Gently fold in the roasted tomatoes and any juices and season with sea salt and pepper. Garnish with the shaved cheese and the remaining parsley and serve right away.


Microwave Twice-Baked Potatoes


  • 2 large russet potatoes
  • 1/2 cup Earth Balance® Unsweetened Soymilk
  • 1/2 cup shredded vegan cheese
  • 1/4 cup vegan sour cream
  • 2 tablespoons Earth Balance® Natural Buttery Spread
  • 1/2 teaspoon salt
  • fresh cracked black pepper to taste
  • ground paprika
  • chopped fresh chives


1. Scrub potatoes and pierce each with a fork 6-8 times.

2. Place potatoes on a microwave-safe dish and microwave on high for 10 minutes, or until tender.

3. Remove from microwave and allow to cool for approximately 10-15 minutes, or until cool enough to handle.

4. Cut each potato in half and scoop out flesh, leaving a shell that is approximately 1/4-inch thick.

5. Place flesh of potatoes in a large deep-sided bowl along with soy milk, cheese, sour cream, butter, salt and pepper, and blend with a hand mixer until smooth.

6. Spoon blended mixture into potato shells, and place in microwave, cooking an additional 60-90 seconds on high, or until heated through.

7. Sprinkle with paprika and chives and serve.


for the veggie kids!!! Layered Eggplant Bake

0 1.  Prepare eggplant slices by placing them into a colander.  Sprinkle generously with salt and let sit for 20 minutes (this removes excess water). 2.  Meanwhile, melt Earth Balance® Original Natural […]
  • Prep Time : 30 min
  • Cook Time : 50 min
  • Yields:


  • 1 eggplant, sliced 1/4″ thick
  • 1 teaspoon sea salt
  • 1/3 cup Earth Balance® Original Natural Buttery Spread
  • 1/2 cup diced white or yellow onion
  • 3 garlic cloves, minced
  • 1 cup vegan Italian sausage, crumbled
  • 1 1/4 cups tomato sauce
  • 1 1/2 cups breadcrumbs
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons ground flax seeds
  • 1/4 cup nutritional yeast
  • 1/2 cup Earth Balance® Organic Original Soymilk
  • 2 cups arugula, roughly chopped


1.  Prepare eggplant slices by placing them into a colander.  Sprinkle generously with salt and let sit for 20 minutes (this removes excess water).2.  Meanwhile, melt Earth Balance® Original Natural Buttery Spread in a large skillet over medium heat. Cook onion and garlic, stirring, until translucent (or about 5 minutes).  Crumble in the sausage, stir and reduce heat to low.  Pour in the tomato sauce and let it simmer for 15 minutes.

3.  Preheat oven to 350F. Spray a baking sheet with non-stick cooking spray.

4.  While the sauce is simmering, rinse the eggplant and pat dry. Prepare the milk mixture and breadcrumbs by mixing together breadcrumbs, oregano, pepper, flax seeds and nutritional yeast.  Place into a shallow bowl.  Pour the soy milk into a separate shallow bowl.

5.  Dip eggplant in the milk, then into the breadcrumb mixture. Repeat with all of the eggplant and place evenly onto the baking sheet. Bake for 15 minutes, flipping halfway through. Remove from oven.

6.  Turn off the heat for the sauce. Spread 1/3 of the tomato sauce mixture evenly onto the bottom of a 9″x 13″ baking dish. Place half of the eggplant on top evenly, then layer in the arugula and another 1/3 of the sauce. Sprinkle in half of the remaining breadcrumbs. Layer in the remaining eggplant, remaining sauce and breadcrumbs. Sprinkle with vegan parmesan cheese, cover with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes or until breadcrumbs are golden brown.

7.  Let cool for 10 minutes before slicing.


Sweet Breakfast Recipe: Cinnamon Apple Strudel Pull-Apart Bread

Yields 1 loaf




  • 3 cups all-purpose flour, divided
  • 1/3 cup milk, warm (110-115º F)
  • 1/4 cup water, warm (110-115º F)
  • 1/4 cup sugar, divided
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 large eggs, lightly beaten
  • 2 1/4 teaspoon active dry yeast
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt


  • 2 cups apples, peeled, cored and sliced
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon flour
  • 1 tablespoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • sea salt, optional


  1. For the dough: whisk together water, 2 tablespoons sugar and yeast in a small bowl or glass, and set aside for 5-10 minutes. If mixture does not froth and bubble up, discard and start again.
  2. In a medium bowl, combine butter, milk and vanilla, and mix together.
  3. In a separate large bowl, mix together 2 cups flour, remaining sugar and salt. Then add butter and milk mixture, yeast mixture and eggs. Mix well until dough begins to form.
  4. Add in another 1/2 cup flour and mix until sticky dough ball begins to form.
  5. Transfer to a lightly greased bowl, cover with plastic wrap and place in a warm, draft-free place for 60-90 minutes, or until doubled in size.
  6. Punch down dough, either in bowl or on countertop, and add remaining flour. Mix in and set aside 5 minutes. (Or refrigerate overnight, if making dough ahead of time.)
  7. Line a 9×5-inch loaf pan with parchment paper and, in a medium bowl, combine apples, sugar, flour, cinnamon and nutmeg for filling. Toss well so apples are coated.
  8. Mix together melted butter and vanilla in a separate bowl or glass.
  9. Turn dough out onto a lightly floured surface and roll into a 12×20-inch rectangle.
  10. Brush thoroughly with vanilla butter and evenly spread apple slices out on the dough. Then sprinkled with remaining cinnamon filling mixture.
  11. Using a very sharp knife or pizza/pastry cutter, cut dough into 6, 3 1/2×12-inch pieces.
  12. Stack the 6 pieces on top of one another and cut stack evenly into another 6 pieces.
  13. Take the sliced sections, turn them on their sides and place them in the loaf pan, one in front of the other.
    [If apple slices or filling falls out, just tuck it back in or sprinkle it over the top of the loaf once you’ve assembled the rest of  it.]
  14. Cover loaf pan with a clean kitchen towel and let dough rise another 30-60 minutes, or until doubled in size (again). Preheat oven to 350º F.
  15. Place in center of oven and bake for 40-50 minutes (covering with foil after 30 minutes), or until deep, golden brown.
  16. Remove from oven and let cool for 15 minutes, then lift parchment paper out of loaf pan and let cool completely.
    Optional: sprinkle sea salt over the top before serving.

Praline Crack

  • 28 graham cracker squares
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 tsp vanilla
  • ½ tsp salt
  • ¾ cup chopped pecans
  1. Preheat oven to 350°
  2. Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.
  3. Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.
  4. Sprinkle pecans on top and bake in oven for 10-12 minutes until bubbly all over. If you prefer it a little crunchier, bake for 2 more minutes.
  5. Remove from oven and allow to cool. Cut into squares.
store at room temperature in airtight container for up to 3 days.
Mexican Black Bean Pizza | recipe at

Mexican Black Bean Pizza


  • 1 1/4 cups shredded Mexican Blend cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 2 tablespoons olive oil
  • 8 (6-inch) flour tortillas
  • 1 small onion, chopped
  • 1 (15 ounce) can BUSH’S® Black Beans, drained
  • 1/2 cup salsa, mild or spicy
  • 2 ounces canned chopped green chiles
  • 2 ounces pulled chicken


  1. Heat oven to 350°F. Mix half the Mexican Blend cheese with the Monterey Jack cheese in a bowl; set aside.
  2. Brush a baking sheet with 1 tablespoon of the oil and arrange tortillas in a single layer. Puncture each tortilla a few times with a fork. Sprinkle remaining Cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla. Bake 5-6 minutes or until browned slightly.
  3. While tortillas bake, heat remaining oil in a skillet and cook onions until browned. Add beans and partially mash with a potato masher or the back of a fork.
  4. Remove tortilla pizzas from oven and top each with bean mixture, spreading evenly. Top with salsa, green chiles, pulled chicken and cheese mixture.
  5. Return to oven. Bake until cheese melts, about 10-20 minutes.

VIVA AZUL/ Give presence!

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Tiendazul is a channel to market a line of products developed by Vivazul and locally made in  order to strengthen the group of women entrepreneurs in the beach community of Toluca , La    Libertad .
This new initiative will allow these women continue being trained and can transform his workshop into a sustainable micro enterprise , improving their lives and their families.