Chicken Bolognese


Yields 5 Quarts

  • 1/8 C      Grapeseed oil

  • 7 oz        Carrots (peeled & 1/4" dice)

  • 5 oz        Fennel (1/4" dice)

  • 5 oz        Celery (1/4" dice)

  • 7 oz        Yellow Onions (1/4" dice)            

  • 5 oz        Shiitake Mushrooms (stems removed, 1/4" dice)

  • 12 oz      Crimini Mushrooms (1/4" dice)

  • 1/8 C      Garlic (minced)

  • 1/8 C      Kosher Slat

  • 10           Turns of Fresh Ground Black Pepper

  • 3.5 lbs.  Chicken Sausage (raw)

  • 1 bottle Dry White Wine (750 ml)

  • 85 oz      Tomato Sauce

  • 1 Sprig Oregano Leaves (minced)   


  1. Heat oil in a large braising pot or sauce pot, add vegetables and sweat over low heat until they are translucent and tender.  Season with salt & pepper.

  2. Add chicken sausage and white wine, cook until the wine is evaporated, making sure to break up sausage with a whisk as the wine reduces down.

  3. Add the tomatoes & herbs, gently bring just to a simmer, stirring frequently with a spatula. Once sauce is simmering, simmer for 15 minutes.

  4. Check seasoning and serve or cool for later use.

Lemon Ricotta


Yields 1.5 Quarts

  • 6 oz        Finely Grated Parmesan Cheese

  • 38 oz      Polly O Ricotta (old fashioned style)

  • ¾ T Oz   Kosher Salt

  • 10 ea.    Turns of Fresh Ground Black Pepper

  • 1 ea.      Lemon, Finely minced or grated Lemon Zest


Combine all in ingredient in Mixing Bowl and mix until evenly incorporated

Sautéed Spinach


  • 2 T          Grapeseed Oil

  • 1 T          Garlic (Minced)

  • 2 lbs Spinach, Raw


  1. In small curry pot, bloom garlic in grapeseed oil, until cooked through. Reserve.

  2. In rondeau on medium high heat, add the garlic oil and the spinach, cook 75% of the way

  3. Once spinach is 75% cooked transfer to a wire rack to drain.

  4. Once cool, squeeze spinach to dry it out.

Once each recipe is complete, building the lasagna is quite simple.  This particular style of lasagna is free form and built individually.

 1.      For single portion, spread the lemon ricotta evenly over 3 of the pasta sheets and place onto a medium size sauté pan or baking pan.  Place small piles of spinach on each piece pf pasta, on top of the ricotta. Gently warm through in a 350F degree oven and make sure that the pasta does not dry out.

2.      While the pasta is warming up; bring the chicken Bolognese to a simmer.

3.      Once the pasta and Bolognese are hot; Place 1 oz of Bolognese onto you bowl or plate, then begin to layer each of the 3 pieces of pasta on top of the Bolognese. 

4.      Ladle 4 more ounces of the hot Bolognese over the pasta, then garnish with some fresh basil and grated parmesan.

Note: you can easily substitute a store-bought gluten free pasta instead of make the dough from scratch


True Food Kitchen
Coming to Rosemary Square

True Food Kitchen, the award-winning restaurant that has pioneered health-conscious dining, is opening its doors in West Palm Beach.

The restaurant is inspired by the belief that delicious dining and conscious nutrition can go hand-in-hand, without sacrificing flavor, creativity or indulgence. Its menu caters to nearly every food preference with a variety of gluten-free, naturally organic, vegetarian and vegan offerings. The restaurant also features a lively scratch bar featuring freshly pressed juices, organic teas, and natural refreshers.

Co-founded by renowned physician and doctor of integrative medicine, Dr. Andrew Weil, True Food Kitchen embodies a place that brings people together to eat better, feel better and celebrate a passion for better living. The restaurant’s seasonally rotating menu is rooted in the principles of the anti-inflammatory food pyramid – emphasizing wholesome, simple ingredients with simple preparations to highlight health benefits and flavor.