Spaghetti with Creamy Artichoke Heart Sauce

1 7-ounce jar Napoleon Grilled Artichoke Hearts

9 pickled Napoleon Garlic Cloves, each clove sliced into 3 or 4 pieces

1/2 cup chopped mild Italian Mix Giardiniera pickled vegetables

3 tablespoons capers

1/2 cup drained liquid from the artichoke hearts

1 tablespoon extra-virgin olive oil

2 thinly sliced scallions

1/2 cup part-skim ricotta cheese

8 ounces of spaghetti

1/4 cup minced Italian parsley leaves

1/2 cup crumbled feta cheese

Some extra-virgin olive oil to drizzle over the finished dish.

Place a medium-sized strainer or colander over a bowl large enough to contain the drained liquid from the artichokes. Drain the artichokes and also place the garlic, pickled vegetables, and capers in the strainer. Save 1/2 cup of the strained liquid.

In a 10-inch skillet, heat 1 tablespoon olive oil over medium-low heat. Add the scallions and cook for about one minute, stirring often. Add the vegetables in the strainer and cook for about a minute longer. Add the 1/2 cup of strained liquid and ricotta cheese and cook for about 1 minute longer.

Cook the spaghetti according to the package directions, until it is al dente. Drain pasta in a colander and transfer to individual bowls. Top each bowl with 1/4 of the sauce and garnish with parsley, feta cheese, and olive oil. Serves 4

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Anne Casale's The Long Life Cookbook

Simple Italian Salad Dressing

3 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

1 1/2 teaspoons dried oregano

1/2 to 1 teaspoon crushed red pepper (depending on heat preference)

salt and black pepper to taste

Add the first five ingredients, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add more salt, lemon juice, and red pepper as desired to taste.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Apple and Broccoli Salad by Eric Kim, New York Times.

Sicilian Oven-Baked Tuna

4 4-ounce tuna belly steaks

1/2 cup extra virgin olive oil

10 green olives chopped coarsely about 2/3 cup

1/4 cup capers, chopped if large

1 14.5-ounce can diced tomatoes

2 tablespoons finely chopped parsley leaves

2 tablespoons finely chopped mint leaves

salt and freshly ground pepper to taste

1/4 cup crushed seasoned croutons

Preheat oven to 350 degrees F. Arrange the tuna steaks in a lightly oiled baking dish.

Sprinkle the olives on top, then the capers, tomatoes, juice and all, parsley, and mint.

Season with salt and pepper.

Cover the seasonings with the crushed croutons and drizzle the remaining olive oil over.

Bake until tuna is firm about 30 minutes. Serve immediately with linguini if desired.

Makes 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Community, adapted from A Mediterranean Feast by Clifford A. Wright

Tiramisu

1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar

1 teaspoon rum extract

1 cup whipping (heavy) cream

24 ladyfingers

1 cup cold prepared espresso or strong coffee

2 teaspoons baking cocoa

Beat cream cheese and powdered sugar in a large bowl with an electric mixer on medium speed until smooth. Beat in rum extract on low speed and set aside.

Beat whipping cream in a chilled small bowl on high speed until soft peaks form. Fold into cream cheese mixture.

Arrange half of the ladyfingers (12), on the bottom of an ungreased square pan, 8x8x2 inches. Drizzle 1/2 cup of espresso over the ladyfingers. Spread half of the cream cheese mixture over the ladyfingers.

Arrange the remaining ladyfingers on the cream cheese mixture. Drizzle the remaining 1/2 cup espresso. Spread with the remaining cream cheese mixture.

Sprinkle cocoa over top. Cover and refrigerate for about 4 hours or until filling is firm. Store covered in refrigerator.

Adapted from Betty Crocker.