If you are like most people, you are finding yourself making more meals at home than ever before, maybe even up to three meals a day. Well, I have a wonderful herb salt you can make, store in the refrigerator and use on beef, pork, chicken, fish, eggs, and vegetables. Basically, it is wonderful on just about everything.

Fresh Italian Herb Salt

• 7 sprigs fresh rosemary
• 3 sprigs fresh sage
• 5 sprigs fresh thyme
• Zest of 1 lemon
• 2 garlic cloves, peeled and smashed
• 3/4 cup Kosher Salt

Although this risotto isn’t the prettiest dish ever posted here; don’t let that turn you off, it is delicious. And no, there is no duck in it… but that’s a thought…

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Gnocchi is the Italian name for a variety of soft dumplings. They are made from either semolina or wheat flour, potatoes, or bread crumbs. The word gnocchi means “lumps” which may have derived from nocchio, which is a knot in the wood, or from nocca, which is the word for knuckle. Classic sauces for gnocchi are tomato-based sauces, pesto, or browned herb butter with cheese.

Marissa and Connor in Venice

In the summer of 2008, we took a family vacation to Paris, Venice, Rome, and Tuscany… it was a slice of heaven and the trip of a lifetime. While in Venice, we were dining on a restaurant patio overlooking the water and passing gondolas. It was a perfect night and Marissa ordered the perfect dish, amazing gnocchi – I can still remember the delectable flavor and texture. You know how sometimes, even though you’re enjoying what you ordered, you’re sitting there regretting that you did not order what someone else at the table is enjoying? Right, well that was one of those times. I guess we’ll just have to go back to Venice sometime soon, that way I’ll have no regrets!

Gnocchi with Tomato-Pesto Sauce

Connor prefers his gnocchi prepared with a tomato-pesto sauce, instead of the sage butter sauce. To serve it that way, heat a 28-ounce can of crushed Roma tomatoes in a skillet, when simmering, add gnocchi that has been boiled, and cook for 5 minutes, remove from heat and stir in 3/4 cup of prepared pesto and toss, plate and serve with a sprinkling of Parmesan cheese.
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This is a gourmet take on my grandmother’s traditional sage stuffing. She did not add the apples, sausage, pecans, or cranberries. It took her son, my dad, a couple of years to get used to my version, but now I think even he would miss those yummy additions – although he probably won’t admit it! The picture above is all the components, prepared and ready to put together before stuffing the bird (excluding the pumpkins, of course, those are for decoration!). The dominating flavor is still the sage, so be sure not to skimp on that. And remember to tear and dry out the bread at least 24 hours ahead of time.

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This is our traditional Thanksgiving soup. Back in the day, I went all “Martha” and hollowed out miniature pumpkins and served the soup in those. Hey, it only took about 4 or 5 hours to cut and hollow out 8 of those little guys! I am thankful that I eventually recovered my mind and my sanity and purchased and now use darling orange and green ceramic pumpkin bowls instead!

Butternut squash can be difficult to cut, but luckily many stores (including Costco and Trader Joe’s) sell packages of already peeled and cubed squash. If you can’t find them, look at the “Tip Index” on this site and learn how to correctly (and safely) cut butternut squash.  Save the oil the sage leaves are fried in to use in place of olive oil for just about any Thanksgiving recipe, especially those that have herbs included in them or to saute vegetables.
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