Crab Basil and Spinach Stuffed Shells

Filling:
1 package crab meat (immitation ok)
8-12 fresh basil leaves
8-12 fresh spinach leaves
16 oz ricotta cheese
4 oz of any soft cheese (motz, havarti, etc.)

Add all ingredients in a food processor and pulse until well blended

Sauce:
1 28 oz cans Tomato sauce
1 T Garlic powder
1 T Onion Powder
1 t Fresh grated nutmeg
1/4 c red wine

Also needed:
Large pasta shells
2 Cups shredded motzarella cheese


Mix together all ingredients in a bowl and set aside

Preheat oven to 400 degrees

Par cook (almost done, still slightly firm) large pasta shells and place in bowl of cold water to stop cooking

Stuff crab mix into shells

place 1/4 of sauce in bottom of 13x9 pan

Place shells in pan on top of sauce

After all shells are filled and in pan, top with remaining sauce

bake in oven for 1o minutes then top with cheese and bake for 7 more

Pistachio Pesto Marinated Pork Loin

Pesto:
2 cups shelled Pistachios
4 peppercorns whole
10 fresh basil leaves washed
4 fresh spinach leaves washed
Extra Virgin Olive Oil

In food processor grind up pistachios and peppercorns



Add Basil and spinach and pulse until finely ground


while processor is running drizzle in olive oil until a loose paste is formed





Add pesto to large ziptop bag and add 2 pound Pork loin roast
Let marinate for 1 hour minimum (you can marinate overnight for more intense penetration)


preheat Grill

place loin on grill for 6 minutes then flip for another 6 minutes


Move to top rack of grill and let cook for 20 minutes or until temp reaches 155 degrees


Let rest for 10 minutes

Slice thin and enjoy!!!