Recipes shared by Becky Ringsby, Savor Specialty Chef Services, as part of our community class program. Enjoy a complete meal for you and your sweetie!

Garlic Basil Pesto

• 2 heaping cups tightly-packed fresh basil leaves
• 4 garlic cloves, coarsely chopped
• 1/2 cup pine nuts, toasted
• 1/2 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Squeeze lemon juice (optional)
• Salt and freshly ground pepper

In a food processor, combine the basil, garlic, and nuts. Process until finely chopped, stopping once to scrape sides with a spatula.
Add 1/3 cup oil through the feed tube with the motor running and continue to process until you have a smooth paste. Add more oil, if needed, to reach desired consistency. Briefly mix in the cheese. Add lemon juice, if using, and salt and pepper to taste.

Optional: For a chunkier pesto, leave out the nuts in the initial processing; add them with the cheese at the end, and pulse about 10 times or to desired consistency.

Italian Dressing

• 1/2 cup olive oil
• 5 Tbsp. white wine vinegar
• 1 Tbsp. mayonnaise
• 1 Tbsp. sugar
• 1 1/2 tsp. dried oregano
• 1 garlic clove, finely minced
• Kosher salt and freshly ground pepper

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Fried Garlic Bread

• Thick slices crusty bread
• Olive oil
• Kosher salt
• Garlic clove, halved

Heat a small saucepan over medium-high; pour in oil to come 1/4″ up sides. Working one at a time, fry slices of bread, turning once and adding more oil as needed, until golden brown and crisp, about 1 minute per side for each slice. Season lightly with salt and rub with cut half of garlic clove.

Tomato Sauce

• Olive oil
• 6 tsp. (about 6 cloves) garlic, minced
• 1 tsp. dried oregano
• Pinch crushed red pepper
• 1/4 cup dry red wine, optional
• 2 (14-oz.) cans crushed tomatoes
• Parmesan rind, optional
• 3 Tbsp. fresh basil, chopped
• Salt and freshly ground pepper, to taste

In a medium saucepan, heat oil over medium-high heat. Add garlic, oregano, and red pepper flakes; cook, stirring occasionally, until fragrant, about 1 minute. Add wine, if using, and let simmer until reduced slightly, about 2-3 minutes. Stir in tomatoes and Parmesan rind, if using, and bring to a boil. Lower heat and simmer 10-20 minutes, until thickened and not watery. Remove Parmesan rind and add basil. Season with salt and pepper.

Note: This sauce is also good with added cooked chicken, ground beef, or shrimp.

Crespelle with Ricotta and Marinara

Serves 8

• 1 cup all-purpose flour
• 1/2 tsp. kosher salt
• 2 eggs
• 1 cup milk (preferably whole)
• 2 Tbsp. melted butter
• Olive oil

Filling and Topping:
• 1 1/2 cup ricotta cheese
• 1/4 cup pesto
• 2/3 cup freshly grated Parmesan-Reggiano or Pecorino-Romano (or a mix)
• Kosher salt and freshly ground pepper
• 2 cups marinara sauce

In a blender, combine all crespelle ingredients. Blend until combined. Refrigerate for 1 hour.

Heat a 10-inch nonstick skillet over medium heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter. Cook the crespelle until golden brown on the bottom, about 2 minutes. Flip and cook until browned in spots, about 1 minute longer. Place crespelle onto a plate, covering with a towel to prevent them from drying out. Repeat with the remaining batter, rubbing the pan with more oil as needed. You should have 8.

Preheat the oven to 375 degrees. In a medium bowl, combine the ricotta with the pesto and 1/3 of the Parmesan or Pecorino. Season the filling with salt and pepper.

Lay the crespelle on a work surface. Spread 2 rounded Tbsp. of the ricotta filling over half of each crespelle. Fold the crespelle over the filling, then fold in half again to form quarters.

Spread half of the marinara sauce in the bottom of a 9×13 baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup Parmesan or Pecorino cheese. Bake for about 25 minutes, until golden brown and bubbling.


Chocolate Mousse

Serves 6
• 4 oz. quality bittersweet or dark chocolate, cut into small pieces
• 2 Tbsp. butter, cut into small pieces
• 1/2 cup heavy whipping cream
• 1/8 tsp. cream of tartar
• 3 Tbsp. sugar, divided
• 2 large eggs, separated
• Pinch salt
• 1/2 tsp. pure vanilla extract
• 1 Tbsp. espresso, Bailey’s, or Kahlua (optional)

In a medium bowl, gently melt the chocolate and butter in the microwave or in a double boiler. Set aside to cool for a few minutes. Then whisk in the two egg yolks and salt. Refrigerate.

Meanwhile, in the bowl of an electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add 2 Tbsp. of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.

In another bowl, whip the heavy cream, remaining 1 Tbsp. sugar, vanilla extract, and espresso or liqueur (if using) until soft peaks form. Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.

Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours to allow the flavors to meld.

Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.