Recipe of the Month


If you don’t have a sweet tooth already, you will after this dessert. Our new Cookie Butter Blondie is the perfect combination of sweet and salty. Don’t live near a Bravo or can’t make it to the restaurant? You can still make this dish at home.

Yield: 12 blondies


1/4 cup unsalted butter, melted and slightly cooled

1/4 cup cookie butter, melted and slightly cooled

1 cup light brown sugar, packed

1 large egg, at room temperature

1 egg yolk, at room temperature

1 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp kosher salt

1 cup all-purpose flour

1/4 cup white chocolate chips (can substitute chocolate chips, butterscotch chips, nuts, etc.)


  1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, cookie butter, brown sugar, egg, egg yolk, vanilla, cinnamon and salt in a medium bowl. Whisk until smooth. Fold in flour just until incorporated, then fold in white chocolate chips. Scrape batter into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan. Note: the batter will be very thick.
  1. Bake for 20 minutes, until top is set, edges are golden, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes; the blondies are very gooey and this will help to cut them easier. Carefully lift parchment to remove bars from pan and place on a cutting board. Remove the parchment and cut 4 rows of 3 with a sharp knife yielding 12 squares.
  1. Serve blondies at room temperature or warm in the microwave for 20 seconds and serve with ice-cream. Store blondies in an airtight container for up to 3 days. (If they last that long!)

If your batch doesn’t look like the picture, don’t worry, there’s always #pinterestfails. (If you don’t know what this is, look it up. You can thank us later.)

Barilla® Recipe: Thick Spaghetti alla Puttanesca

It’s Pasta Month and Barilla is helping us celebrate! Enjoy this delicious recipe, courtesy of our Pasta Month sponsor. Perfect for the family! Mangia!


Thick Spaghetti alla Puttanesca, serves 8

1 BOX Barilla® Thick Spaghetti
6 TABLESPOONS Extra Virgin Olive Oil
2 CLOVES Garlic Chopped
1 POUND Tomato Diced Peeled Seeded
¼ TEASPOON Red Chili Pepper Flakes
4 OUNCES Gaeta Pitted Olives (May Substitute Black Or Kalamata Pitted Olives)
2 TABLESPOONS Fresh Italian Parsley Chopped Divided
6 Anchovy Fillets Chopped
1. Bring a large pot of water to a boil
2. heat olive oil in a medium skillet over medium heat
3. Add garlic and sauté 1-2 minutes or until garlic turns golden in color
4. Add the tomatoes and cook for 10 minutes
5. Add capers, pepper flakes, and olives cook for 2 more minutes
6. Meanwhile, cook Thick Spaghetti according to package directions
7. Add 1 tablespoon parsley and anchovies to sauce, cook 2 minutes
8. Add salt to taste
9. Drain pasta, add to the sauce, and toss well
10. Sprinkle with remaining parsley before serving

Barilla Recipe: Collezione Bucatini alla Carbonara with Bacon & Spinach

It’s Pasta Month and Barilla is helping us celebrate! Enjoy this delicious recipe, courtesy of our Pasta Month sponsor. Perfect for the family! Mangia!
Collezione Bucatini alla Carbonara with Bacon & Spinach
Barilla Collezione

1 box Barilla® Collezione Bucatini
5 egg yolks
1/3 cup Romano cheese grated
1/3 cup Parmigiano-Reggiano cheese grated
6 ounces bacon julienne
1 bag baby spinach
Salt and black pepper to taste

1. BRING a large pot of water to a boil
2. COOK pasta according to package directions
3. MEANWHILE mix egg yolks with cheese, salt and pepper
4. In a skillet sauté bacon until crispy
5. REMOVE from skillet then add spinach to the same pan and wilt for 1-2 minutes
6. DRAIN pasta and stir in the bacon, spinach and egg yolk mixture, be careful not to overcook
7. SERVE immediately

Recipe: Chef Brian Harvey’s Italian Cheese Fonduta

As you all know by now, this month is all about the kids at BRAVO! We are participating in the Dine Out & Donate program to support No Kid Hungry, we have our kids coloring contest AND our kids dough contest. In addition to all of that, we thought we’d share a kid-friendly and kid-approved recipe from Chef Brian Harvey. Enjoy!



Italian Cheese Fonduta

8 oz Fontina
8 oz Gruyere
5 tsp cornstarch
1 cup white wine
1 cup vegetable broth
salt and pepper to taste

Shred cheeses and toss with cornstarch till evenly coated.
In small sauce pot, combine wine and broth. Bring to a boil, reduce to a simmer and stir in half the cheese until melted then add other half of cheese and continue to stir until all cheese has melted. Season with salt and pepper. Place over low heat to keep cheese melted.


Serve with fruit such as apples or grapes, ham, vegetables, bread or crackers. It’s a great, healthy way to get the kids to eat their fruits & veggies!


Make it at Home: Mozzarella en Carozza

Make it at Home: Mozzarella en Carozza

Recipes don’t have to have a million ingredients or be super complex to be good. Sometimes simple recipes with fresh ingredients are the best, especially for families on the go!

“Sometimes the simplest dishes are the most delicious. With classic ingredients and easy preparation, the Mozzarella en Carozza will become your new go-to recipe.”




Executive Chef, Bravo! Cucina Italiana



8 slices Brioche bread

8 slices Mozzarella cheese, fresh

5 eggs

1/2 cup milk

1 tsp Kosher salt

1/2 cup Extra Virgin Olive Oil


Top each of 4 slices of bread with a piece of fresh mozzarella. Cover with remaining slices of bread to form sandwiches. Trim the crusts from the bread.

In a bowl, combine eggs, milk and salt. Dip the sandwiches in the egg mixture to coat.

Heat the olive oil in a non-stick sauté pan. Add sandwiches; cook 2 minutes or until golden brown. Flip; cook another 2 minutes on the other side until golden brown.

And you have a hit sandwich the whole family will love! MANGIA!

Make it at Home: Vegetable Balsamico Pasta

Make it at Home: Vegetable Balsamico Pasta

Chef Brian Harvey is at it again! Today, he’s sharing with you how to make the perfect summer dish, Vegetable Balsamico Pasta.

“There’s nothing like fresh vegetables in the summer time. This dish is the perfect complement to warm, relaxing summer evenings.”



Executive Chef, Bravo! Cucina Italiana


1/2 lb. Linguine, cooked

2 TBSP Extra Virgin Olive Oil

1 Small Eggplant, diced

1/4 Medium Red Onion, diced

1/2 Medium Red Pepper, diced

2 Roma Tomatoes, diced

4 TBSP Feta Cheese, crumbled and divided

2 oz. Baby Spinach

Balsamic Sauce, recipe below

Salt and Pepper to taste


Heat oil in pan. Add eggplant. Sauté until it begins to brown. Add onion and pepper. Sauté until soft. Add tomatoes. Cook one minute. Add Balsamic Sauce and 2 TBSP Feta. Season with salt and pepper. Add cooked pasta and spinach. Stir to combine and cook until spinach is lightly wilted. Divide onto serving dishes. Garnish with remaining 2 TBSP Feta.


1/2 Cup Extra Virgin Olive Oil

3 TBSP Balsamic Vinegar

3 TBSP White Wine

1 TBSP Garlic, chopped

3/4 tsp Kosher Salt

1/4 tsp White Pepper, ground

Mix ingredients until combined.


Breakfast Lasagna Recipe

As we honor National Lasagna Day coming this Tuesday, we came up with another delicious spin on classic lasagna…Breakfast Lasagna! This recipe is super easy and will have your family asking you for it again and again! ENJOY! 🙂

Breakfast Lasagna: serves 10-12


1 32 ounce bag hash browns, shredded & thawed
Salt and pepper
3 cups shredded sharp Cheddar cheese & Mozzarella cheese, divided
2 to 3 tablespoons olive oil
1 lb. breakfast sausage
1 1/2 cups chopped onion
1 large green bell pepper, chopped
1 large yellow or red bell pepper, chopped
12 large eggs
2 1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 350 degrees

Spread thawed hash browns in a deep 11×14-inch lasagna pan. Season generously with salt and pepper. Sprinkle half of the cheese over the hash brown layer

Breakfast Lasagna 3

Breakfast Lasagna 5

In a large skillet, brown sausage until fully cooked. Drain grease and set aside, In the same skillet, sauté the onions and peppers with a little olive oil until tender

Breakfast Lasagna 2

Spoon vegetable mixture over the cheese layer

Breakfast Lasagna 6

Spoon breakfast sausage over the vegetables, overlapping if necessary. Top with remaining cheese

Breakfast LAsagna 7

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and milk; pour over the casserole. Let stand for 15 minutes, for the egg mixture to thoroughly soak in

Breakfast Lasagna 9

Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing and ENJOY!!! 🙂

Breakfast Lasagna 8

Mama’s Lasagna Bolognese Recipe!

It’s Foodie Friday! What better way to honor Foodie Friday and upcoming Lasagna Day than by sharing our signature Mama’s Lasagna Bolognese Recipe? That’s right, we’re letting the cat out of the bag just for you! We hope you love this recipe as much as we do, and don’t forget to join us for 50% off lasagna on National Lasagna Day, July 28th!

Mama’s Lasagna Bolognese Recipe: serves 2


3 Lasagna noodles, cooked
¾ cup Marinara sauce (we use our house-made marinara, but store-bought is just fine)
2 ¼ cups Ricotta mix*
¾ cup Mozzarella cheese, shredded
6 Tbsp Parmesan cheese, grated
1 ½ cups Alfredo sauce
4 ½ cups Bolognese sauce, or meat sauce


Preheat oven to 300° F. In a greased baking dish, scoop a little marinara sauce, then place 1 lasagna noodle. Top with 2 Tbsp of marinara and then place ½ cup of ricotta mix on top, followed by 2 TBSP of mozzarella cheese, 1 Tbsp of parmesan cheese and another lasagna noodle. Place ¼ cup of alfredo sauce, ¾ cup of bolognese or meat
sauce, 2 Tbsp of mozzarella cheese, 1 Tbsp of parmesan cheese and the third lasagna noodle.
Place the remaining alfredo sauce, then mozzarella cheese, then 1 Tbsp of parmesan cheese.
Bake in oven at 300 degrees for 45 minutes or until bubbling on top.

*Ricotta Mix

1 lb ricotta cheese
1 egg
½ cup parmesan cheese, grated
1 Tbsp parsley, chopped
Salt and pepper to taste


Combine all ingredients in a mixing bowl. Keep refrigerated until use.


How to Make Lasagna Cups

To celebrate National Lasagna Day this upcoming Tuesday, we came up with this unique Lasagna recipe to share with you. It’s not only easy to make, but absolutely delicious and definitely a crowd pleaser! This is also a great recipe to get the whole family involved.

Mini Lasagna Cups

You only need a few ingredients:

Ricotta cheese
Marinara sauce, we used our housemade Marinara, but you can use any store-bought brand you prefer
48 2 inch Won Ton wrappers
Mozzarella cheese
Fresh Parsley
Salt & Pepper

Lasagna_Cups1This recipe is awesome because it’s highly customizable. You can keep it simple with the above ingredients, or spice it up with your favorite sautéed veggies or meat. Pizza toppings like pepperoni, sausage and extra cheese are also good additions for the kids!

Step 1- Preheat your oven to 375 degrees
Lasagna_Cups 2Step 2- Place won ton wrappers into mini muffin pans. Gently press down to shape them in the cupsLasagna_Cups 3Step 3- Season Ricotta Cheese with salt & pepper to taste

Step 4- Place a dollop of Ricotta in the bottom of the cup, about a half tablespoon. Again, if you like ricotta, you can put however much you want in, just make sure there’s room for the sauce & cheese! Lasagna_Cups 4Step 5- Top Ricotta with Marinara, about a half tablespoon, or as much as you want 🙂Lasagna_Cups 5Step 6- Top with Mozzarella, about a half tablespoon, or as much as you want! 🙂 Lasagna_Cups 6Step 7- Bake in the oven for 5-7 minutes, or until won tons are golden brown & cheese is meltedLasagna_Cups 8Step 8- Immediately garnish with fresh parsley, plate & ENJOY! 

Lasagna_Cups 9Lasagna_Cups 10Lasagna_Cups 12