Hail Caesar Salad Dressing

INGREDIENTS:

2 extra-large egg yolks, at room temperature

2 tsp dijon mustard, at room temperature

1 Tbsp chopped garlic, (3 cloves)

2 anchovy fillets, drained

½ cup freshly squeezed lemon juice (2 to 3 lemons)

Kosher salt and freshly ground black pepper

¾ cup organic olive oil

¼ cup avocado oil

½ cup freshly grated Italian Parmesan cheese

METHOD:

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 1 ½  teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and avocado oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. This recipe yields two cups salad dressing.  Store in the refrigerator.

Pumpkin Spice Blend

Pumpkin Spice is always so popular this time of year. Pumpkin spice latte, pumpkin spice ice cream, pumpkin spice breakfast smoothies, next there will be pumpkin spice kale salad! Here's a simple recipe for your own blend.  I like to make a batch in the early fall and hope it lasts throughout the holiday season, so I can add it to all sorts of recipes.  To do that, I would recommend doubling the recipe below.

Enjoy.

Ingredients

3 tablespoons ground cinnamon

1 tablespoon ground ginger
1 tablespoon nutmeg
1 teaspoons ground allspice
1 teaspoons ground cloves

Store in a glass jar with a tight lid.  I like to use Mason Jars.

Home made Chipotle Mayonnaise

Mayonnaise, if bought at the regular grocery store, is not fit for human consumption.  Here is an easy, delicious recipe for a spicy mayonnaise that will keep in the refrigerator for at least three weeks. . .if it lasts that long. (The beautiful photo which I use here is not my own.  My mayonnaise never lasts long enough to take a great picture like this.  Props to the original photographer.)

Ingredients:
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon Chipotle powder
1 - 1 1/4 cups olive oil

Method:
Add all ingredients except the olive oil to a food processor or high speed blender such as a Blendtec or VitaMix. Blend or process, while very slowly streaming in the olive oil until the mixture becomes mayonnaise.  It really is that simple.
Enjoy.

Teryaki Chicken Wings

Here's a wonderful recipe that we literally lived on during the summer months.  This recipe is based on (translation: stolen from) my friend Kimberly Roberto's amazing recipe which can be found at her SMART MEALS blog on WordPress.  I have never tried one of Kim's recipes without it becoming a staple in our family meal plans.  She is amazing. And I know her recipes will never contribute to ill health or weight gain because they all conform to the Maximized Living Nutrition Plan. She is, after all, the co-author of the book!
The beautiful thing about this recipe is that it can be incorporated into a busy family life so easily. For instance, because there are only two of us (although Cliff eats enough of these wings to feed a gaggle of teenagers) I make the sauce, and then use half for one meal and refrigerate the other half for the next time we want to prepare the dish. The other benefit is the ease of the preparation.  Once the wings are in the oven, as you will see by the method below, you have all the time you need to organize all the other things you have to organize in an afternoon.
I hope you enjoy it as much as we do.

INGREDIENTS

• 1/2 cup organic unsalted butter
• 2 teaspoons spoonable stevia (or equivalent)
• 1/2 cup red wine (optional, but highly recommended)
• 1/2 cup liquid aminos or organic tamari
• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/8 to 1/4 cup hot sauce (adjust to your taste)
• 1 teaspoon kosher or sea salt (Do not use table salt.  Unbelievably, it contains sugar!)
• 1/4 teaspoon black pepper
• 2 teaspoons garlic powder
• 4 to 5 pounds of organic chicken wings (Adjust the amount of wings based on family size.)

METHOD

• Melt all the ingredients (except the chicken) in a small sauce pan over medium heat.
• Pour sauce over chicken wings in a large plastic bag to marinate for up to 6 hours.  If making a smaller batch of chicken wings, use half the sauce and refrigerate the other half for up to twenty-one days. 
• Arrange chicken wings on a large rimmed baking sheet lined with parchment paper.
• Bake wings at 350 degrees for 35 - 40 minutes.
• Reduce heat to 275 degrees.  Remove the parchment paper and replace wings onto an oven rack over the rimmed baking sheet and continue to cook for up to 2 hours.  Lifting the wings onto the rack gives them room to groove, and we find the end product is more tender and extremely tasty.

COCONUT BACON

This recipe is so good for use on any salad,  but particularly good on Caesar Salad.  

BTW, this stuff is like popcorn.  You will find yourself snacking on it long after the salad has been eaten.

Enjoy.

INGREDIENTS

3 to 4 cups large, unsweetened coconut flakes (not regular shredded coconut!)

3 tablespoons Bragg's Aminos, aka: Bragg All Purpose Liquid Soy Seasoning.

2½ tablespoons liquid smoke (any flavor, choose your favorite)

10 drops liquid stevia (I sometimes use 12 - 15 drops. Taste it!)

INSTRUCTIONS

• Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper.
• Mix the liquid ingredients in a small measuring cup or bowl.
• In a large bowl, drizzle the coconut flakes with tamari, liquid smoke and liquid stevia mixture.  Mix well. I find it easiest to toss with my hands. Spread the flakes into an even layer on the parchment lined baking sheet. 
• Bake on the middle rack for 12 to 14 minutes, until flakes are mostly dry and turning golden on the edges. 
• (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you'll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) 
• The coconut flakes will further crisp up as they cool.
• Let the "bacon" cool. Then use it immediately, or freeze for up to three months (It will never last that long).

.

RAW VEGAN RANCH DRESSING

This is the simplest, tastiest, healthiest Ranch Dressing recipe you will ever find.  You do need a high speed blender, such as a Vitamix or Blendtec, but after that, you need 5 minutes, some cashews and an appetite.  Enjoy.

Ingerdients:

• 1 1/4 cups raw cashews
• 3/4 cup water or coconut water (or a little more) 
• 3 tablespoons lemon juice
• 1/4 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 2 cloves garlic
• 3 teaspoons onion powder
• 1 teaspoon dried dill
• 1 teaspoon sea salt

Put everything into a high speed blender.  Blend 'til creamy.  That's it.

Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

Bruschetta

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

HOME‐MADE GREEN APPLE APPLESAUCE

Apple Season is here! I made a double batch of this recipe for some children who were visiting our cottage on Labour Day weekend, and I was reminded that, when it comes to delicious, we are all children. The adults gobbled it up!

The first time you taste this, you will understand why it is worth making your own home‐made applesauce.

Enjoy.

Ingredients:

3 lbs Granny Smith apples

1 teaspoon cinnamon

1 pinch nutmeg (freshly grated is wonderful if you have it)

1 1/2 cups water

2 thin lemon slices

1/4 teaspoon salt

1 to 2 tablespoons “Spoonable” brand stevia, or

equivalent (optional, and to taste)

Preparation:

1) Peel and core apples

2) Cut apples into approximately 1 inch cubes.

3) Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.

4) Simmer for 20 minutes or until the apples have softened significantly.

5) Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.

6) Mash with a potato masher or use a food mill for a smoother consistency.

7) Taste the applesauce. If it is too tart and you want to add some sweetness, now would be the time to add a tablespoon or two of “Spoonable” brand stevia to taste.

8) Serve warm, at room temperature, or chilled, if it lasts that long.

ROASTED CAULIFLOWER WITH GARLIC AND CAPER SAUCE

I was reminded of this recipe, originally created for GOOD FOOD, by Courtney from Nashville. Thanks, Courtney!

Everyone else - Enjoy.

Ingredients:

1 head (about 2 pounds) cauliflower, cut into small florets

1 tablespoon extra virgin olive oil

Kosher or sea salt and ground pepper

1 tablespoon organic butter

1 teaspoon extra virgin olive oil

2 cloves garlic, thinly sliced

1 tablespoon capers (more if you want - I often use half a small jar of capers including the juice)

1 tablespoon caper juice

Preparation:

1) Trim, and cut cauliflower into small florets.

2) Spread in a roasting pan or rimmed baking sheet.

3) Drizzle with olive oil; season with coarse salt and ground pepper. Toss to combine.

4) Roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes, in a hot oven ( 375 - 400 degrees)

5) In a small skillet, melt butter and olive oil over medium to low heat.

6) Gently saute garlic cloves, 2 to 3 minutes.

7) Remove from heat. Add capers and caper juice.

8) Pour over roasted cauliflower, and toss to coat.

GRILLED STEAK WITH CHIMICHURRI SAUCE

Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.
Enjoy.

Ingredients:¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

Preparation:1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.

Hollandiase Sauce 101

While the asparagus is still local and fresh, you will want to fancy it up now and again for Sunday dinners, or other special occasions. Nothing dresses asparagus like Hollandaise Sauce, and this recipe, which I found online at "Simply Recipes," is “Maximized,” delicious, and (perhaps more importantly) easy. What more can we ask? (I know it looks like the preparation is lengthy, but once you read through, you will see how simple it really is.) Prepare this sauce just before your meal.

Enjoy.

Ingredients:3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne (optional)
10 tablespoons butter

Preparation:1) Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Once the butter melts, turn off the heat and let it cool just a little bit while you prepare the eggs.
2) Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a little. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3) Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4) Turn off the blender and taste the sauce. It should be buttery, lemony and very lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. If you do this, pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.Makes about 1 cup of sauce, good for about 4-6 servings.

ROASTED SHALLOT SALAD DRESSING

If I remember correctly, this recipe also came from my friend, Chantal, one of the best cooks I know. This salad dressing became a family favorite immediately. It is so nice to have a dressing that tastes "gourmet" but is ready and waiting in the fridge.
Enjoy.

Ingredients:1 Small Bag Shallots (6 to 8 count)
2 teaspoons Coconut Oil
1 cup Balsamic Vinegar, plus extra for deglazing
2 cups Extra Virgin Olive Oil
Salt and pepper to taste
Preparation:1) Peel and slice the Shallots; then sauté them in Coconut Oil until they begin to caramelize.
2) Deglaze the pan with some balsamic vinegar, and remove from heat.
3) Pour the shallots and vinegar into a blender, and add more balsamic vinegar – approximately one cup.
4) Turn the blender on, at first to a low setting, and then increasing the speed as the shallots are incorporated.
5) Once the high setting has been established, stream in approximately two cups of olive oil, very slowly so the dressing will emulsify.
6) Taste. Add salt and pepper as needed.
Store in refrigerator

CHILI LIME BUTTER FOR FISH

I always make a double batch of this. Everyone loves to add a dollop of it over steamed vegetables, or on a piece of flax seed bread.

Enjoy.

Ingredients:1/2 cup unsalted organic butter, softened
2 tablespoons finely chopped shallot
2 teaspoons finely grated fresh lime zest

1 tablespoon fresh lime juice

2 teaspoons minced fresh Serrano or Jalapeno chili, (including seeds or not, depending on how much heat you want)
1/2 teaspoon salt

Preparation:

Wear Gloves when chopping any chili.1) Combine all ingredients. I use a food processor.
2) Serve a dollop of this butter with each fillet of any whitefish you prepare.

Note: 2 teaspoons minced fresh Serrano or Jalapeno chili is approximately one average sized chili.

PAN SEARED SALMON WITH AVOCADO REMOULADE

This time of year, my nails, hair, and skin can become so dry. What a great excuse to eat one of the healthiest foods on the planet - avocado. The good fats supplied by this gorgeous fruit can not be duplicated. This avocado remoulade is a sort of "mayonnaise" without all the un-pronounce-able ingredients and trans fats you find in a mayo jar. The taste is absolutely delightful. It can be used in a thousand ways, as long as you eat it all up once you prepare it. (Avocadoes do turn brown - if they last that long.)
Ingredients:• 2 large avocados, cut and peeled
• 3 tablespoons freshly squeezed lime juice (you can substitute lemon juice)

• 3‐4 tablespoons olive oil
• 1 tablespoon minced shallots or green onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon Dijon mustard or to taste (no sugar – check the label)
• Salt and pepper to taste
• 1 1/2 to 2 pounds of wild caught salmon fillets
• Coconut Oil
Preparation:1) Put avocado pieces and lime juice into a food processor or blender and pulse until blended.
2) Slowly add olive oil, pulsing, until you reach desired consistency of sauce.
3) Add minced shallots (or green onions) and parsley, pulse just until combined.
4) Remove to a bowl, add mustard, salt and pepper to taste.
5) Coat the bottom of a sauté pan with coconut oil. (Earth Chef or Green Pan Cookware is the only non‐stick cookware I recommend. It is available at Zellers in Canada or Target in the United States.)
6) Season both sides of the salmon fillets with salt and pepper.
7) Carefully lay the salmon into the pan, skin side down first.
8) Cook the salmon until it is done, and flakes easily when pressed with a fork (approximately 4 to 6 minutes per side).
9) Serve salmon with avocado remoulade sauce.

Serves 4

PUTTANESCA SALSA

One more blog before the year ends, in the hope that you might be able to use it over the holidays. I can think of about one hundred ways to use this salsa. Over fish (pictured here), chicken, or lamb; as an ingredient in an organic sour cream dip; or tossed with Zucchini noodles or Cauliflower "rice." You will no doubt think of other ways once you taste this highly flavorful and extremely versatile salsa. No cooking required!

Enjoy
Ingredients:
1 ½ teaspoons anchovy paste
2 to 3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 tablespoons capers, chopped if necessary
½ cup pitted black olives, chopped
½ cup flat‐leaf parsley, coarsely chopped
1 pint grape tomatoes, halved, or cherry tomatoes, quartered
¼ cup extra virgin olive oil
Preparation:
1) In the bottom of a medium bowl, combine anchovy paste, grated garlic, red pepper flakes, zest and lemon juice; and whisk in ¼ cup olive oil.
2) Add capers, olives, parsley, and tomatoes.
3) Toss and season with black pepper (optional).
4) Serve immediately. Refrigerate for up to 5 days.

If it lasts that long.

Chicken or Steak with Balsamic Mustard Sauce

The cover of GOOD FOOD is a photograph of one of my favorite "go-to" quick and delicious meals - free range, organic chicken thighs with Balsamic Mustard Sauce. The sauce is tangy and delectable, requires no effort, and gets raves every time I serve it. The recipe below uses grass-fed beef steaks for those who love a good steak, although any grilled chicken variation would be my personal favorite. Either way, the sauce is the real star of the show. Hmmmm. I wonder how it would taste on left-over Turkey. . . .

Ingredients:

1 tablespoon extra virgin olive oil

4 grass-fed, organic beef strip steaks, 6 to 8 ounces each, (approximately 3/4 inch thick) seasoned to taste with kosher salt and freshly ground black pepper.

1/2 cup balsamic vinegar
1/4 cup Dijon mustard (No sugar – check the label)

Preparation:1. Heat oil in a large skillet over medium heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 3 to 4 minutes per side for medium‐rare.
2. Transfer to a plate; cover with foil.
3. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes.
4. Remove from heat; whisk in mustard and any accumulated juices from steaks.
5. Serve sauce with steaks.
See our notes about cookware.

Notes:
Bar‐b‐que is a fair weather cooking option. If I were making the sauce only, I would begin with a dash of olive oil and one clove of minced garlic, and then work from step 3.

The organic grass-fed beef steaks recipe will serve 6 to 8 people. Most of us consume too much protein at one sitting. When the meat is from a grass fed animal, it is so nutrient dense that half of what we are accustomed to eating is quite filling.

Garden Fresh Basil Pesto

This recipe is so simple and so delicious. Right now, before the weather changes, you will want to harvest your beautiful basil and make up a giant batch of pesto. It will keep in the refrigerator for a couple of weeks (if it lasts that long), or you can freeze it in ice cube trays and use little amounts later. (See below for more on freezing.)

All you do to make a big batch of Basil Pesto is this:
Put two to three cups of basil leaves in a food processor with 2 or 3 cloves of garlic, about 1/2 cup of pine nuts, olive oil (the amount of olive oil depends on the texture you desire - so more or less depending on how thick you want the pesto to be), and approximately 1/2 cup grated quality Italian parmesan cheese, and YUM!

Note: If you intend to freeze some of the pesto in ice cube trays or small containers, this is easily done, and works very well. However, it is wise to omit the Parmesan cheese from the recipe, and add it when you thaw the pesto for use within a week or two.

Pesto is wonderful as a side sauce over an otherwise ordinary grilled chicken breast, or, for you grain eaters, it is always a wonderful pasta sauce or pizza topping (used in place of tomato sauce).
I am making myself hungry.

Enjoy.

Chili Lime Salad Dressing

When it comes to salad dressing, I sometimes get tired of the same flavors. Balsamic vinegar and extra virgin olive oil is my typical mix, but tonight I had two limes that needed to be used, and I used them for a really interesting salad dressing which I thoroughly enjoyed. Here's that recipe:

1/2 cup freshly squeezed lime juice
1 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon Mexican chili powder (Check the label. You dont want spices with MSG or other crazy ingredients.)
1 or 2 cloves garlic, minced or grated into the mix

Pour all the ingredients into a re-sealable jar, and shake vigorously. Makes 12 oz.
This dressing took me about 3 minutes to prepare, and I will have it to enjoy for a week or two. I think you'll enjoy it, too.

Sun Dried Tomatoes and Other Wonders

I have had to make lots of changes over the past three years. At first it was simply annoying that I felt I could no longer eat my favorite foods. Then, when I realized that Stevia and Xylitol could indulge my sweet tooth, I thought I might actually be able to stick with this new "Maximized" way of living and eating. Little by little, I found ways to alter traditional recipes. Now, at last, I can't imagine eating beef that is raised in a confinement lot or white bread that makes me crave other processed, unhealthy foods. And now, at last, I realize that I can change most, if not all, of my old favorite recipes so they look good, taste good, and are good for me.

One of the changes I have had to make is in condiments and dressings. Nearly all bottled or jarred salad dressings and condiments are packed in canola oil. So when I want to make my "Sundried Tomato Pesto," I have to start from scratch. I am happy to do it because I know I can enjoy it without worrying that it will make me ill. When it is ready, I can use it to spread on my Flax Seed Bread, or rolled in a flattened chicken breast, scewered with a sprig of rosemary and grilled on the bar-b-que. For those of you who follow the Core Nutrition Plan, this pesto is unbelievable thinned with pasta water and poured over whole grain Italian pasta. Do I have your attention?

Sundried Tomatoes in Oil

Once you prepare these, you can store them in the refrigerator for up to six weeks, if they last that long.

Buy dried sundried tomatoes. They are available in many grocery stores, and sometimes you can find them in bulk food markets.

To reconstitute the dried sundried tomatoes, cover them with boiling water, and let stand for two minutes.

Drain and let them "air out" for about ten minutes.

Place the reconstituted sundried tomatoes in a jar, and cover with oil and other seasonings. I like to add a clove of garlic, salt, pepper, and sometimes a bit of balsamic vinegar. As long as your ingredients are "Maximized," suit yourself.

Sundried Tomato Pesto

Into a food processor, add a jar (about 1 cup) of your made-to-order wonderful sundried tomatoes in olive oil, 2 or 3 cloves of garlic, and approximately 1 cup of fresh basil leaves. Blitz, adding a bit of oilive oil, if needed, and about 1/3 cup of freshly grated Italian Parmesan cheese. Taste. Add salt and pepper to taste if desired.

Keep this spread at room temperature if using that day over whole grain Italian pasta, or refrigerate for up to two weeks.