Simple side dish: green beans with garlic

This is so simple and so good, especially when the locally grown green beans are in season. All you need are some nice-looking fresh green beans, lots of sliced garlic, olive oil, butter, salt and pepper.

Prep the green beans by rinsing them and cutting off the stem end. I like to keep the beans their original length, but you can certainly cut them into smaller pieces. You also need to slice the garlic. Whenever I prep garlic this way, I am reminded of the scene in Goodfella's where Paul Sorvino is in the prison kitchen making paper thin slices of garlic using a razor blade. You don't need to slice the garlic so thinly for this dish unless you really want to recreate that scene.

Start by putting a large pot of water on high heat to boil. When the water comes to a boil, add a generous amount of salt and the green beans. The green beans will take only a few minutes depending on how soft you like them. In the mean time, add the sliced garlic and equal amounts of butter and extra virgin olive oil to a cold pan.

Turn the heat to medium and let the garlic cook for a few minutes. Starting in a cold pan will allow the garlic to flavor the oil and butter as it heats up. You want the garlic to cook softly, even to lightly brown, but be careful not to let it burn.

If the garlic is ready before the beans, take the pan off the heat. When the beans are ready, drain them and toss them directly into the frying pan. Season with kosher or sea salt and freshly ground pepper, and toss all together to coat every green bean.

Green beans and garlic are a perfect complement to each other. Everyone loves these beans. I could make them for every meal.

Smashed potatoes with garlic and cream cheese

You say potato, and I say potato, too! In this case, smashed potatoes with garlic and cream cheese. So creamy, so yummy, so comforting. I could eat these with much glee and satisfaction as my main meal, but they are certainly welcomed as a side dish on any table.

What you'll need:

• Small red potatoes, halved or quartered
• Lots of fresh garlic
• Cream cheese
• Butter
• Milk or cream
• Fresh or dried chopped chives
• Freshly ground pepper and kosher or sea salt

Start by halving or quartering the potatoes. You want them to be similarly sized, so they finish cooking at the same time. Put them in a large pot, and fill with water just to cover the potatoes. I'm using garlic cloves, so I just smash them with a knife, take the peel off, and give them a quick chop. You really don't even have to slice them. They'll get smushed up after the potatoes cook. I love garlic, so I add an abundant amount.

Bring the water to a boil, then turn down the heat, and let the potatoes simmer until tender. They're ready when a fork pierces them easily. Drain the water, leaving the potatoes and garlic in the pot. Add as much butter, salt, and pepper as you'd like. Add a splash of milk or cream, not too much needed here. Add about half a block of cream cheese, or more, depending on how much you're making. I have dried chives, so I like to add a couple tablespoons of those.

Now they're ready to be smashed. I have a regular, old-fashioned hand masher that I always use for these. I like my smashed potatoes chunky, so it doesn't take a lot of muscle to get them to the consistency I want. Just be sure not to overwork them. You don't want to end up with gummy potatoes. Taste them, and adjust the seasoning as necessary.

You'll want to spend some time alone with these potatoes.

Gnocchi with sopressata, garlic, and herbs

This is such a simple dish and so flavorful. Better yet, it's quick and easy. I can even give you some quantities for this recipe. Serves 2 as a main dish or use it as a side to make that piece of grilled chicken a happy camper.

What you'll need:

• One package of gnocchi, fresh or frozen
• 4 oz. sliced sopressata
• Lots of freshly sliced garlic
• A few tablespoons of chopped fresh herbs like Italian parsley, oregano, basil
• Extra virgin olive oil
• Parmesan or romano cheese, grated
• Freshly ground pepper and kosher or sea salt

Put a pot of water on to boil the gnocchi. When it comes to a boil, add a copious amount of salt to the water. The gnocchi are ready when they float. I'm using a whole wheat gnocchi.

In the mean time, add a couple tablespoons of extra virgin olive oil to a frying pan over medium heat. When the oil is hot, add the sliced sopressata to the pan and allow to cook until just crisp. You can use whatever kind of Italian dry salami you'd like. Then add the sliced garlic.

Lower the heat and allow the garlic to cook for only a minute. If the gnocchi is not ready yet, take the frying pan off the heat. You don't want to burn the garlic. When the gnocchi is ready, scoop it out with a slotted spoon or drain the water, and add it to the frying pan.

Next, add whatever fresh herbs you have. I like to use Italian parsley and fresh oregano. Add some freshly ground pepper. Mix everything together, and then taste it. You may not need any additional salt, but adjust as necessary.

Serve with lots of grated cheese - locatelli, parmesan, whatever you have. This is my hubby's favorite dish. He could eat the entire pan full of gnocchi. In fact, he told me I never make enough of it. From now on, I'm going to double the recipe just for him.

Quick and easy pasta with sausage and tomato sauce

Here's a super easy dish to make that takes no longer than the time you need to boil the water and cook the pasta.

What you'll need:

• Pasta
• Bulk Italian sausage, hot or mild
• Crushed tomatoes
• Minced fresh garlic
• Balsamic vinegar
• Dry or fresh herbs like basil, Italian parsley, oregano
• Grated parmesan or romano cheese
• Salt and pepper to taste

For the pasta: You can use whatever you have on hand. I like to use either an orecchiette (little ears) or a medium shell. Those shapes hold the sauce like Snooki holds a cocktail. Put your pot of water on to boil (cook your pasta according to the package) and a large frying pan on medium-high heat.

You can use mild or hot Italian sausage. If you get links, just cut the casing open to release the sausage into the pan. Fry the bulk sausage, breaking it up into small pieces, until it is browned. Lower the heat. Add as much minced or crushed fresh garlic as you'd like. I like to use a couple tablespoons, but I'm a big fan of garlic. Allow the garlic to cook for only a minute and please do take a few huffs of that marvelous smell coming up from the pan.

Minced garlic

Add the balsamic vinegar and allow to cook until evaporated (just don't huff the vinegar or you won't be able to breathe for a minute). It will glaze the sausage, adding a hint of sweetness.

Browned and glazed sausage

If you are using dried herbs, add them now, and let them cook for a minute. Don't go overboard on the dried herbs - a little goes a long way. If you are using fresh herbs, don't add them yet. Mix in the can of crushed tomatoes. At this point, you need to salt and pepper to taste. Please use either kosher salt or sea salt. If the tomatoes are too acidic, add a sprinkle of sugar, but you must taste the sauce and adjust the seasoning as you like.

Chopped fresh Italian parsley and oregano

Your pasta should be ready by now. Drain it, add it to the pan with the sauce, and throw in your fresh herbs now. I have Italian parsley and oregano growing in my window, so that's what I used this time. Mix everything together until all the pasta is coated. Remove from heat.

Sauce, pasta, and herbs

As a variation, I also make this with peppers and onions. Just add them while the sausage is browning. Mushrooms would be fabulous with this as well, but then I would be the only one in the house eating it. Serve with some grated cheese on top. My favorite is Locatelli, but use whatever you've got. Enjoy!

My hubby gets the big serving.

I get a smaller serving on top of greens.