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Recipes Coming Soon

Always Pepper!    Peppery Italian Gilling Herb Ratatouille Lasagna


In a Dutch oven, cook sausage or ground beef (or both), onion, and garlic over medium heat until well browned. Stir in veggies and let sear.  Add matoes, tomato paste, tomato sauce, and water. Season with Whole Natural Flavors Low Sodium Seasonings.  Add salt and pepper.  Simmer covered, for about 1 1/2 hours, stirring occasionally.  Check seasoning.  Add if need be.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.



3/4 pound lean ground beef

or 1 pound Italian Sausage


1 cup minced onion
2 cloves garlic, crushed

1 cup each: mushrooms, zucchini, red bell peppers, green bell peppers, eggplant

2 large tomatoes chopped (or use canned)
2 cans tomato paste, 1/2 cup water
2  cups  tomato sauce
2 teaspons:

Peppery Italian Gilling Herb

Peppery Greek Herb 'n Spice

1 tablespoon salt (to taste)
Costa Ricca Black Pepper, freshly ground if neeeded

12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Pasta Puttanesca



1 (12 ounce) package dried penne pasta
3 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 cup all-purpose flour
salt and pepper to taste
2 lemons
1/2 cup capers
40 kalamata olives, pitted and chopped
1/2 teaspoon anchovy paste
5 roma (plum) tomatoes, diced
1/2 cup Parmesan cheese


Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. Add pasta and cheese to the pan, and cook, stirring just until heated through.


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