teaspoon teaspoon ground allspice ground allspice, palmful .

cup cup red wine red wine, a couple of glugs .

cup cup beef stock beef stock

1.

14-ounce can 14-ounce can crushed tomatoes crushed tomatoes

A handful of fresh flat-leaf parsley flat-leaf parsley, finely chopped

1.

pound pound fresh mozzarella fresh mozzarella, thinly sliced

1.

handful grated handful grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese or Pecorino Romano cheese

1.

cup fresh cup fresh basil basil, 20 leaves, shredded or torn

Heat the oven to 350F. Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread. Lightly crisp the bread in the oven, 10 minutes. Remove the bread and switch the broiler on.

Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms. Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.

Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer. Deeply brown and caramelize the meat, 5 minutes. Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently. Add the wine and scrape up all the brown bits. Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes. Remove from the heat.

Season the cooked mushrooms with salt and pepper. Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce. Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese. Broil the pizzas to melt the cheese. Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).

EXPRESS LANE SHOPPING LIST.

- [image]1 18- to 24-inch loaf Italian semolina bread Italian semolina bread (day-old is fine) (day-old is fine) - [image]4 medium portobello mushroom caps portobello mushroom caps - [image]2 slices pancetta pancetta (or use bacon that you have on hand) (or use bacon that you have on hand) - [image]2 pounds ground beef ground beef - [image]1 pound fresh mozzarella fresh mozzarella, smoked, regular mozzarella, or scamorza (firmer, aged mozzarella balls) - [image]1 bunch fresh basil basil And make sure you have the following On Hand: - EVOO - Onions - Carrot - Coarse black pepper and coarse salt - Worcestershire - Ground allspice - Red wine - Beef stock - Canned crushed tomatoes - Flat-leaf parsley - Parmigiano-Reggiano or Pecorino Romano cheese

Turkey Sausage Burgers with Peppers and Onions When they're made with 99 percent lean ground turkey breast, these burgers are a figure-friendly way to enjoy a sausage sandwich.

4 SERVINGS.

1.

package package ground turkey breast ground turkey breast

1.

teaspoon teaspoon fennel seeds fennel seeds, palmful

3.

garlic cloves garlic cloves, 2 finely chopped, 1 cracked from the skin

Salt and and black pepper black pepper

A couple of handfuls grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese or Pecorino Romano cheese

A handful of fresh flat-leaf parsley flat-leaf parsley, finely chopped

1.

teaspoon teaspoon red pepper flakes red pepper flakes, palmful

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

1.

red red bell pepper bell pepper, seeded and sliced

2.

cubanelle peppers cubanelle peppers, seeded and sliced

1.

large large onion onion, sliced

4.

crusty rolls crusty rolls, split .

pound deli-sliced pound deli-sliced provolone cheese provolone cheese

Gourmet potato chips

In a medium bowl, combine the turkey, fennel, chopped garlic, salt and pepper, grated cheese, parsley, and red pepper flakes. Mix well and form 4 patties.

Heat 2 nonstick skillets over medium-high heat, add a tablespoon of EVOO, once around the pan, to each pan, and preheat the broiler.

Add the patties to one skillet and the peppers and onions to the other. Cook the patties for 3 to 4 minutes on each side. Cook the peppers and onions until tender, 6 to 7 minutes. Season the peppers and onions with salt and pepper.

Place the split rolls on a cookie sheet or broiler pan and toast the cut sides under the broiler. Rub the toasted surfaces with the cracked garlic.

Arrange the provolone slices evenly over the patties in the skillet, then loosely tent the skillet with foil to melt the cheese in the last minute or so. Place the cheesy sausage burgers on the roll bottoms. Top them with mounds of peppers and onions and the roll tops. Serve with a few chips.

EXPRESS LANE SHOPPING LIST.

- [image]1 package ground turkey breast ground turkey breast (1 pounds is the average weight) (1 pounds is the average weight) - [image]1 red bell pepper bell pepper - [image]2 cubanelle peppers cubanelle peppers - [image]4 crusty rolls crusty rolls - [image] pound deli-sliced provolone cheese provolone cheese - [image]1 sack gourmet potato chips gourmet potato chips, any brand/flavor And make sure you have the following On Hand: - Fennel seeds - Garlic - Salt and black pepper - Parmigiano-Reggiano or Pecorino Romano cheese - Flat-leaf parsley - Red pepper flakes - EVOO - Onion