Greg Makes It Italian with a 6 ingredient under 20-minute kale sausage salad. Tricks to making kale more tender, tips for the best dressing (three words: less is more), and of course Taverrite's lean pork shoulder sausage.
More depth than a traditional Carbonara, Greg assembles his Taverrite's Spicy Carbonara with egg yolks, starch-water, four Italian cheeses, all in one bowl. Topped with Pecorino Romano and pepper.
Taverrite Italian-style mussels. Quick and easy, lean and light, protein-forward, Chef Greg shares a 12-minute recipe to mussels made Italian.
Three of Greg's favorite ingredients make one incredibly sweet and savory appetizer. Make It Italian sausage stacked with fig and semi-soft cheese. Two words: crowd pleaser.
Breaking from tradition, Greg updates an American classic: savory apple pie. Taking an Italian approach on the American classic apple pie, Greg boosts the sweetness of tart apples with Taverrite's fennel and black pepper mild sausage. Less than 10 ingredients ready in less than an hour. Sugar, spice and everything nice!
Using kitchen cabinet seasonings, fryer chicken, and crudely sliced veggies, Greg explains making chicken cacciatore as a stew. Nothing fancy, just healthy and hearty. Don't forget the Taverrite's sausage! Spoon over homemade cheesy polenta and enjoy.
Greg shares his grandma's mac 'n cheese recipe and adds Taverrite's hot sausage to upgrade the traditional rich dish. One pot. Nine ingredients.
Greg makes kid friendly quesadillas with only 3 ingredients. For the more sophisticated, he Makes It Italian and adds another 5 by using the Taverrite's Mild sausage.