Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar spicy salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

Directions

1. Place the olive oil in a medium skillet over medium heat. Add the onions and saute until soft and fragrant about 5 minutes. Add the garlic and jalapeño and saute for 2 minutes more.
2. Add the beef and brown breaking it up into pieces.
3. Once browned, add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.

Serves 6-8.

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Ingredients

2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Directions

1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.
2. Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Serves 4.

Nutritional information per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g

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Ingredients

1 tablespoon extra-virgin olive oil
2 onions, sliced
2 to 3 small cloves garlic, smashed and peeled
One 32-ounce container (4 cups) vegetable broth
Two 28-ounce cans Italian plum tomatoes, drained
One 15-ounce can tomato sauce
1/4 cup vodka
6 sprigs flat-leaf parsley
1 teaspoon salt
1 teaspoon sugar
2 cups half-and-half

Directions

1. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
2. Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sautéed onions and garlic. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.
3. Using a blender, immersion blender, or food processor, purée the soup in batches (be careful—the liquid is hot). Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.

Serves 8.

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