What Top San Diego Chef, Denise Pihas from Yanni’s Bistro and Cellar, feeds her kids:
“This is our Tuesday night pasta meal,” says Denise. “I’m not sure how it became a tradition but the kids look forward to it every Tuesday.”
Healthier Bolognese Sauce
••••••••••••••••••••••••••••••••••••••••
4 tablespoons of olive oil
1 small white onion, halved (You can chop if you’d like but my kids like the onion flavor but not the little pieces. I pull them out before serving.)
1 cup steamed pureed carrots (make this ahead of time and freeze)
1 lb. ground turkey
¼ cup dry white wine
1 can (28 oz.) of San Marzano Tomatoes or Organic Plum
Tomatoes, either chopped or pureed in food processor
Salt to taste
Freshly ground pepper
1 large bay leaf
••••••••••••••••••••••••••••••••••••••••
Warm the olive oil in a large sauté pan over medium heat, then add onion and carrots. Stir for about five minutes, until onion is wilted. Add the turkey, and stir to break up the meat. Add wine, and let it evaporate for a few minutes.
Add the tomatoes, salt, pepper and bay leaf. Cover and simmer for at least half and hour. When the sauce is ready, serve with your choice of pasta (there are a lot of good whole wheat pastas) and lightly sprinkle with cheese if desired.
Denise grew up in New York, but her mother is from Naples, Italy, so food was very much a part of growing up. Denise met her husband Yanni when they were working in the catering department for the Ritz-Carlton hotel. Born in Athens, Greece, Yanni established Yanni’s Bistro in 2002.
“Our cuisine is a blend of Italian and Greek influence with a California twist. It’s different because you can satisfy many of your Mediterranean cravings all in one visit,” says Denise.
Son Ilias, is an aspiring chef who loves to grill and sauté and create amazing dishes. Daughter Isabella’s favorite thing to do is chop and stir whatever’s cooking and smell its aroma.
Denise says, “Sometimes it’s hard to get kids to try new things, especially fruits and vegetables. Be creative and make it fun. A little drizzle of cheese sauce or dipping fruit in something a little sweet can help. My son loves nonfat Greek yogurt mixed with honey topped with strawberries, raspberries and walnuts. We always have the kids try the food that we make even if they think they won’t like it. Taste buds change—the key is to keep trying and some day you might be surprised.”
Yanni’s Bistro and Cellar
YannisBistro.com
858-527-0011
