The Walsh Cookbook

This is a favorite family dinner that was originally taught to Keegan by Andrea Caselli who helped to build our kitchen.  He is also a chef, cooking teacher and restaurateur who grew up cooking in his family’s restaurant in Italy.  He is an incredible cook whose recipes are deceptively simple and always delicious.  As a treat when our kitchen was finally finished he offered to come and cook for us.  He decided that Keegan should be his helper and suited him up with an apron and taught him how to cook this dish.  It is simple and so good.  We’ve had it numerous times—even camping and it’s always devoured, but in the off chance there’s any left over, we have been known to pick at it straight out of the fridge.    what you will need 1½ 1-lb. packages of breakfast sausage links, cut into pieces 2 Tbsp. olive oil 1 bunch broccoli, cut into medium stems 2 cloves garlic, chopped Crushed red pepper flakes, to taste Freshly ground bla...

It is a well-known fact that I am slightly crabby and less pleasant to be around when I haven't eaten anything in a while, so I have to make sure I always have food available.  Mostly for the safety of the people around me...  But these are delicious, and have healthy stuff mixed in too, so they're perfect!  It's basically a combination of a granola bar recipe from my grandma (Tutu) and rice krispies.  I just make a batch, and then individually wrap them and keep them stashed all over the place to prevent any outbursts.  And really, you could substitute basically whatever you want in here, so give it a shot! what you will need 1/4 cup butter 1/3 cup peanut butter (crunch or creamy) 1 bag (10 oz.) mini marshmallows 3 cups rice krispies 1 cup shelled pistachios 1/3 cup dried blueberries 1/3 cup dried cranberries 1/3 cup dried cherries 1/3 cup rolled oats

This is adapted from a book called The Illustrated Quick Cook.  Really, I was just too lazy to make a salad, so I just dumped my arugula and spinach in with the rice, with delicious results! what you will need 2 tbsp. olive oil 1 tbsp. butter 1/2 onion, finely chopped 2 cloves garlic, minced 1 1/2 cups instant rice (I know, but it's good, I promise!) 1 1/2 cups hot vegetable stock 1 1/2 cups tomatoes, cut into bite-sized pieces 1 handful fresh basil leaves, chopped roughly 2 handfuls of arugula (Rocket, to you Brits), torn into bite-sized pieces 2 handfuls of spinach, torn into bite-sized pieces kosher salt freshly ground pepper

So, it's pretty self-explanatory...  You can do it in a food processor, or with a pestle and mortar, or just with a knife if that's all you've got, doesn't matter What you will need fresh mint leaves (between 3 and... a lot, depending on your desired level of mintyness) 1 cup sugar strawberries, for eating your mint sugar with!

I can't even remember where it was that I first saw this recipe, but we've slowly messed with it, and there's rarely a problem with having much (or any) of this left over!  What you will need 1 container pillsbury grands original recipe, separated and quartered 1/4 cup butter 1-2 garlic cloves, minced 1/4 cup parmesan cheese, grated dried or fresh herbs (I use the Italian mix) Marinara sauce for dipping (optional)