The {Page-Turner-Cookbook} featuring

Recipes with tomato

Appetizers

Asparagus and tomato salad with feta
Bruschetta orzo salad
Caprese salad
Carpaccio of marinated salmon
Cheese croquettes
Corn and jalapeno pancakes with tomato salsa
Eggplant and tomato with chevre
Eggplant caponata
Eggplant papeton
Flatbread pizzas
Goat cheese and sun-dried tomato toasts
Goat cheese gratin
Herb and tomato roulade
Honey-roasted cherry tomatoes on whipped feta
Lima bean appetizer
Marinated goat cheese crostini
Napoleon of peekey toe crab and apple
Roasted tomatoes
Roasted tomatoes and red peppers
Sicilian arancini
Spinach and chickpeas
Stuffed tomatoes with mussels
Summer salad
Toasted pumpkin seed dip
Vegetable ragout with parmesan and balsamic vinegar

Main

Asparagus and tomato salad with feta
Baked cod greek-style
Baked polenta with fontina and gorgonzola
Beef bourguignon
Berkoukech soup
Black bean burritos
Blackened chicken salad
BLT macaroni salad
Bouillabaisse
Braised beef short ribs
Braised leg of lamb cleopatra
Brazilian feijoada - black bean stew
Broiled pacific salmon steaks with salsa butter
Bruschetta orzo salad
Cabbage diet soup
Caprese pasta salad
Caribbean conch stew
Caribbean salmon fillets en papillotte
Cauliflower stew with coconut oil ginger and turmeric
Chicken breasts parma
Chicken florentine
Chicken fricassée
Chicken salad and avocados
Chicken sauté vinaigre
Chickpea pizza
Chickpea salad
Chili
Cioppino
Coconut milk chicken
Corn and black bean salad
Crab tian with gazpacho coulis
Curried lamb
Curried quinoa with chickpeas
Deviled chicken breasts
Easy beef stew
Eggplant and tomato terrine
Eggplant meatballs in marinara
Esquites corn salad with white beans and avocado
Fettuccini primavera and pesto dressing
Fish and fungi
Fish Fillet Parcels with Sun-dried tomatoes
Greek salad with grilled shrimp
Greek-style pasta with shrimp
Grilled bruschetta chicken
Grilled chicken pesto
Grilled chicken salad with asparagus and blue cheese
Grilled salmon fillets with sun-dried tomatoes
Jollof rice
Kale tabbouleh
Lamb stew
Lasagna
Leg of baby lamb nicoise
Leg of baby lamb niçoise
Lentil burgers
Linguine primavera
Mediterranean farro salad
Mediterranean fillets of cod
Moqueca seafood stew
Moroccan spiced chickpea soup
Mussels and spaghetti
Mussels marinara with linguine
Neapolitan pizza for a home kitchen
Niçoise salad
Paella valenciana
Pan-seared cod fillets in white wine and tamato basil sauce
Panzanella salad
Pasta e fagioli with pesto and butternut squash
Pasta roll with three cheese
Pasta with summer vegetables
Penne in cream sauce and sausage
Pistou soup
Pizza margherita
Polenta with roasted tomatoes and shallots
Pork and winter squash stew
Pork chops parmigiana
Provençal three-grain soup
Provencale braised beef casserole
Provençale fish soup
Quick pork cassoulet
Quinoa tabbouleh
Quinoa vegetarian soup
Roast tomato tart
Roasted salmon with white beans tomato and spinach
Roasted tomato caprese salad
Rollatines of chicken
Romazava
Rotolo di spinaci - spinach and ricotta lasagne roll-ups
Salmon burgers
San remo pasta salad
Scallopines of pompano
Scrambled egg feuillete
seafood with couscous
Seared tuna with tian of provencal vegetables
Shrimp-tortellini pesto
Slow-roasted tomatoes
Socca Farinata torta di ceci cecina
Soufflé renversé
Spaghetti bake
Spaghetti squash pesto with tomatoes
Spaghetti Squash with Roasted Tomatoes
Spaghetti with Roasted Cherry Tomato Sauce and Basil
Spanish fish stew
Spanish mussels
Spinach and pasta salad
Squash and sage risotto
Striped bass italienne
Stuffed chicken breasts
Stuffed pork chops with polenta and tomatoes
Summer corn and tomato pasta
Summer pasta vegetable salad
Tartar of asparagus avocado and tomato
Texas chili and corn bread pudding
Thai pasta salad with shrimp and vegetables
The pasta salad
Toasted corn with cherry tomato and edamame salad
Tofu bolognese
Tomato and Seafood Penne
Tomato confit and marinated tomatoes served on a crispy tart
Tomato phyllo tart
Tomato pie with polenta crust
Tomato stack salad
Tomato stuffed with creamy cheese with gazpacho
Tomato tart tatin
Tomato zucchini pie
Tomato-basil tortellini
Tomatoes stuffed with goat cheese
Tortellini tomato soup
Tourte au camembert - Potato Cabbage and Camembert casserole
Trout grenobloise with tian of zucchini
Tuscan ribollita soup
Vampiros tacos
Vegetable barley soup
Vegetable-chickpea chili with almonds
Vegetarian burritos
Vegetarian chili
Vegetarian minestrone
Winter three-grain soup
Zucchini lasagna

Side dishes

Asparagus and tomato salad with feta
Chickpea salad
Eggplant soufflé
Fried green tomatoes
Oven dried tomato and black olive tians
Pumpkin gnocchi with almond pesto
Ratatouille
Roasted sweet potato stew with kale and freekeh
Roasted tomato caprese salad
Southern-style collard greens
Summer salad
Tomato aspic
Tomato tart tatin
Tomato water
Tomatoes provencale
Tomatoes with peppers and stewed eggplants
Vegetable and herb orzo salad
Zucchini carpaccio salad

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The {Page-Turner-Cookbook}

TOMATO

There are hundreds of tomato varieties. From marble-sized grape or cherry tomatoes, to juicy salad tomatoes, meaty paste tomatoes, and huge, sweet, beefsteak tomatoes. Their colors range from deep crimson to orange, yellow, green, purple, and chocolate. Kitchen math: 1 lb. fresh whole tomatoes yields about 1 1/2 cups chopped How to choose: Choose those with intact skins and no bruises, that are firm but yielding under gentle pressure, and with a deep color (though not necessarily red as it comes in all colors). Different varieties are better than others in certain preparations. Plums, for example, with their relatively low water content, makes great sauce while cherry tomatoes are great for quick sautes and for using raw in salad. How to prep: Different recipes call for different preparations though stems are almost always removed. To remove the core, use a sharp paring knife (a serrated knife works best) to carve a V-shape around it. If your recipe calls for peeling the tomatoes, cut an X in the skin, boil them for a few seconds and then blanch them in ice water; this will loosen the skin and make peeling them much easier. If your recipe calls for removing the seeds, hold a halved tomato over a bowl, squeeze it gently, and work out the seeds with your fingers. How to store: Leave tomatoes at room temperature until you are ready to use them. Refrigeration causes loss of flavor and a mealy texture.

Asparagus and tomato salad with feta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
2 tbsp freshly chopped parsley
1 tsp dried tarragon (use 1 tablespoon if using fresh)
2 lbs asparagus, trimmed - 2 bunches
3 green onions, chopped
1 pint grape es, halved (551 ml)
3/4 cup feta cheese crumbled

preparation

Snap off the woody ends of asparagus where they naturally break when you bend them or cut them off with a knife.

Boil water in a large pot or saucepan with steamer then reduce to simmer, add asparagus, cover with lid and steam asparagus until tender (about 8-10 minutes) *This will depend on your preference.

Use tongs to remove asparagus

In a small bowl, whisk balsamic vinegar, oil, red wine, dijon mustard, salt and pepper together.

Cover and set aside until ready to use.

Arrange cooked asparagus es on a large platter.

Sprinkle with feta cheese and parsley.

Drizzle with ½ the dressing and serve the remainder on the side *Can be served warm, room temperature or chilled.

????Variations & Substitutions
Tomatoes- you could use cherry es instead of grape es
Asparagus -you could use grilled or oven-roasted asparagus instead of steamed
Tarragon- fresh tarragon is ideal, but you can use dried
Feta cheese - you can use regular, light or fat-free feta or use goat cheese
Add-ins- you could also sprinkle on a little parmesan cheese and/or add red onions or green onion

Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

3/4 cup orzo, freshly cooked, rinsed and drained
2 medium Italian es, cored, seeded and chopped
2 tablespoons chopped black olives
1/2 cup red onion finely diced
1/3 cup fresh basil leaves, chopped
2 1/2 tablespoons balsamic vinegar
2 large garlic cloves, finely chopped
1 1/2 tablespoons olive oil

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Caprese salad

Serves: 4

Preparation time:15 minutes

Cooking time:None

4 large vine-ripened or heirloom es sliced into 1/4 inch slices
1 pound fresh mozzarella cheese sliced into 1/4 inch slices
15-20 basil leaves sliced into ribbons
3 tablespoons extra virgin olive oil
kosher/sea salt and pepper to taste
1 tablespoon balsamic reduction (optional)

preparation

Carpaccio of marinated salmon

Serves: 6

Preparation time: 30 minutes

1 pound salmon fillet, fresh
5 tablespoons green peppercorns, chopped
2 tablespoons lemon juice
to taste, salt
5 tablespoons olive oil
1 large sweet red pepper
2 large es
6 sprigs fresh parsley
12 slices toasted french bread

preparation

When serving raw fish, you must buy extra-fresh fish of the highest quality and serve it the same day. Bone and skin the salmon fillet. Cut into 6 equal slices.
Lay an 11-inch square sheet of plastic wrap flat on a working surface. Place one slice of salmon in the middle and cover with a second 11-inch square of plastic.
Gently flatten the salmon with a meat pounder, mallet, or a heavy skillet into a disk about 5 to 6 inches in diameter, shaping it as round and thin as possible. Repeat the same process with the other 5 pieces of salmon.
Stack the 6 wrapped salmon disks on a plate and refrigerate until needed.
In a cup, mix the green peppercorns, lemon juice, salt, and oil. Set the carpaccio dressing aside. Preheat broiler.
Split the red peppers in halves; remove seeds. Place the red pepper halves on an oiled baking sheet and broil until skin becomes dark, about 10 minutes. Remove from heat and let cool.
Peel the blackened skin off under cold water. Pat dry with paper towel, cut into matchsticks, and set aside.
Dip the es in boiling water for 8 to 10 seconds, transfer to cold water for a minute. Peel the es, split in halves, squeeze the seeds out. Cut pieces into 1/4-inch dices, and set aside.
Remove the wrapped salmon slices from the refrigerator. Discard the top layer of plastic from each salmon disk and place salmon side down on a cold serving plate. Discard the remaining sheet of plastic. Repeat the same process with the remaining salmon disks.
PRESENTATION
Drizzle the carpaccio dressing equally over each salmon disk. Garnish each plate with the red pepper strips, diced es, and parsley sprigs.
Serve with toasted french bread.
Note: Another variation is to serve the salmon carpaccio with a gazpacho salad or a tabouleh salad.

Cheese croquettes

Serves: 8

Preparation time: 20 minutes

Cooking time:10 minutes

4 ounces butter
1 cup flour
2 cups milk
1/2 cup heavy cream
2 cups grated Cheddar cheese
2 cups grated Swiss cheese
3 egg yolks
salt, nutmeg, onion powder to taste
1 cup flour
1 cup fresh bread crumbs
2 cups sauce
2 cups fried parsley

preparation

In a medium saucepan, melt butter, stir in flour. Add milk and cream and whisk until sauce is thick and bubbly. Mix in the cheese. Blend well. Stir in egg yolks. Season to taste.
Spread mixture over a greased square dish to a thickness of 1 inch. Cool 1/2 hour.
Cut into 2-inch by 1-inch pieces. Dust in flour, dip in egg white, and roll in fresh bread crumbs.
Deep fry until brown. Serve with sauce and fried parsley.

Corn and jalapeno pancakes with tomato salsa

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

FOR THE TOMATO
1 1/2 cups diced es
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream

preparation

Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the salsa, stir together the es, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Eggplant and tomato with chevre

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

1 small eggplant (3/4 lb)
2 teaspoons coarse salt
1/4 cup olive oil
1 large red onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon hot pepper flakes
salt and pepper
3 es, thickly sliced
1 tablespoon fresh snipped chives or green onion tops
2 ounces creamy chevre
1/4 cup whipping cream

preparation

Trim eggplant; peel if desired. Cut crosswise into 1/4-in slices. Sprinkle slices with coarse salt; place in colander to drain for 30 minutes.
Rinse eggplant well under cool running eater; pat dry and set aside.
In skillet, heat 1 tablespoon of the oil over medium high heat; cook onion, garlic and hot pepper flakes, stirring often, 3 to 5 minutes or until onion is softened. Spoon half of onion mixture into greased 13-by-9-in baking dish. Sprinkle with salt and pepper.
Overlap slices of eggplant and over onion mixture finishing with remaining onion mixture. sprinkle with chives and drizzle 2 tablespoons oil over top.
Cover with a piece of waxed or parchment paper cut to fit the dish, and applied directly to surface; bake in 400F oven 10 minutes. Remove paper; drizzle with remaining oil.
Replace paper; bake 20 minutes longer, basting occasionally with juices that collect in baking dish, until eggplant is tender.
Remove dish from oven; let stand 1 to 2 hours for flavors to develop.
About 10 minutes before serving, heat broiler and remove paper from baking dish.
In small bowl, combine goat cheese and cream until smooth. Dot teaspoonfuls of the mixture evenly over top of eggplant dish.
Broil about 2 minutes or until cheese is melted and lightly browned. Serve at once or at room temperature.

Eggplant caponata

Serves: 6

Preparation time: 40 minutes

Cooking time:15 minutes

2 medium-large eggplants (about 3 pounds)
1/4 cup coarse salt
1 cup olive oil
1 large onion, sliced
6 ribs celery, cut into 1/2 inch lengths, blanched for 1 minute
1 cup Sicilian green olives, pitted and sliced
1/2 cup capers, rinsed and drained
1cup fresh plum es, peeled, seeded and chopped
3 tablespoons paste diluted with a little water
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 cup slivered almonds, toasted

preparation

Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel.
Heat 1/2 cup olive oil in a large sauté pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary.
Drain on paper towels.
Sauté the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, es, paste, vinegar, and sugar.
Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste.
Cool and refrigerate for 24 hours. Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

Eggplant papeton

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

2 medium eggplants
2 medium shallots, chopped
2 ounces olive oil
1 ounce butter
3 eggs, beaten
1/2 cup light cream
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Aromat seasoning
1 cup light sauce .

preparation

Preheat oven at 350 degrees.
Peel eggplants. Cut into squares. Remove seeds.
Sauté shallots in oil and butter. Add eggplants. Cook for 10 minutes stirring occasionally to prevent sticking.
Puree mixture in food processor. Beat in eggs, cream, and cornstarch. Season well.
Pour into buttered oven proof individual dishes. Bake until mixture is firm.
Unmold on plates and serve with hot sauce or marinara sauce

Flatbread pizzas

Serves: 2

Preparation time: 15 minutes

Cooking time:15 minutes

2 6-inch diameter whole wheat pita breads
1 6.5 ounce jar marinated artichoke hearts
1 1/2 cups crumbled feta cheese
1 14.5- ounce can diced es with Italian herbs, drained well
1 cup pitted Kalamata olives, coarsely chopped
2 teaspoons dried oregano

preparation

Preheat oven to 450 degrees.
Cut pita bread in half horizontally. Drain artichokes, reserve marinade, and cut any large pieces in halves. Place breads on large baking sheet.
Brush breads with some of artichoke marinade. Bake until just beginning to color. Cool on sheets. Sprinkle breads almost to edges with crumbled feta cheese.
Top with es, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
Bake pizzas until heated through, about 4 minutes. Cut into wedges.

Goat cheese and sun-dried tomato toasts

Serves: 6

Preparation time: 15 minutes

Cooking time:10 minutes

5 ounces goat cheese
1 teaspoon cream
1 teaspoon fresh thyme, chopped
1teaspoon fresh rosemary, chopped
1/4 cup olive oil
12 long slices of baguette, cut diagonally about 1/4 inch thick
3 to 4 sun-dried es
freshly ground black pepper

preparation

Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried es, and slice into narrow strips.
Lay the strips of in a crisscross or diagonal pattern over the top and return the bread to the oven.
Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.

Goat cheese gratin

Serves: 6

Preparation time: 10 minutes

Cooking time:5 minutes

10 ounces (300 g) soft goat cheese or a mix of rindless soft goat and cow or sheep's milk cheese, cubed
2 teaspoons minced fresh thyme leaves
2 teaspoons fresh rosemary leaves
2 teaspoons minced fresh oregano leaves or a pinch of dried leaf oregano, crushed
1 1/2 to 2 cups (33 to 50 cl) homemade Sauce, at room temperature
24 best-quality black olives (such as French Nyons), pitted

preparation

Preheat the broiler.
Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat.
Broil until the cheese is melted and fragrant, and the sauce is sizzling, 2 to 3 minutes.
variations:
Add julienned bits of prociutto, diced cooked sausage, sautéed mushrooms, or marinated artichokes.

Herb and tomato roulade

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

1 bunch washed watercress
1 tablespoon chopped parsley
1 tablespoon grated Parmesan
3 eggs, separated
6 ounces softened cream cheese
2 es
to taste salt and pepper
1/4 teaspoon seasoned salt
1 teaspoon unflavored gelatin
2 tablespoons cold water

preparation

Preheat oven to 375 degrees. Line a jelly roll pan 8-inch by 12-inch with parchment paper.
Brush with butter. Remove stems from watercress. Chop and combine with parsley, Parmesan cheese, and egg yolks.
Whisk the whites, and fold in herb mixture. Spread over entire surface of pan, and bake 10-12 minutes. Cool.
Peel off the lining paper. Transfer to a sheet of transparent paper. Peel, seed, and chop es.
Add to cream cheese. Season. Dissolve gelatin in water. Melt and combine with cream cheese mixture.
Spread over surface of roulade. Roll up like a jelly roll. Chill. Unwrap, and slice into 20 rolls.

Honey-roasted cherry tomatoes on whipped feta

Serves: 6

Preparation time:15 minutes

Cooking time:15 minutes

1/2 cup (125 mL) Greek feta
1/4 cup (60 mL) cream cheese
3 tbsp (45 mL) extra virgin olive oil,
divided, plus more for bread
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) lemon zest
2 tbsp (30 mL) amber honey, such as wildflower or clover
2 garlic cloves, thinly sliced
3 cups (750 mL) cherry es
1/4 tsp (1 mL) fine sea salt
6 slices sourdough bread,
1/2 inch (1 cm) thick
Freshly ground black pepper and
sumac to taste
1/4 cup (60 mL) loosely packed
torn parsley

preparation

1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
Break up the block of feta and place in a food processor. Add cream cheese and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
2. Arrange rack in top third of oven. Preheat oven to broil.
3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
es and salt. Broil, stirring halfway through, until es are blistered and charred, 10 to 12 minutes.
4. Using a slotted spoon, transfer es onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over es, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
Serve with charred bread.

Lima bean appetizer

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour

1 1/2 cups dried large lima beans
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cumin
3 cups chopped es, seeded
1/4 teaspoon each salt and pepper
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice

preparation

Soak beans for 6 hours. Drain and rinse under cold water. Place in a pot, cover with water, and bring to a boil. Skim top off. Simmer for 45 minutes or until tender. Drain.
In a large saucepan, heat oil over medium heat; add garlic, onion, oregano and cumin, and cook stirring often, until golden. Add es; cook for 10 minutes. Add beans, 1/2 cup water, salt and pepper; cook, stirring until coated.
Add lemon rind and juice.

Marinated goat cheese crostini

Serves: 4

Preparation time: 12 hours

Cooking time:5 minutes

1 cup olive oil
1 tablespoon chopped parsley
2 teaspoons chopped thyme leaves
1 teaspoon chopped oregano
1 clove garlic, chopped
sprigs whole thyme and rosemary
4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
2 plum es, stemmed and chopped
3 green onions, chopped
8 slices crusty French bread, lightly toasted
1 clove garlic, split in half
ground pepper

preparation

Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

In a small bowl, combine es, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
Preheat broiler. Spoon mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
Broil 2 minutes or until cheese starts melting.
Serve immediately. Garnish with parsley sprigs.

Napoleon of peekey toe crab and apple

Serves: 2

Preparation time: 40 minutes

Cooking time:15 minutes

3/4 pound peeky-toe or jumbo lump crab meat
1 Granny Smith apple
1 vine-ripened
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper

For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream

Garnish:
julienne strips of ,
sliced fresh chives, and curry powder

preparation

Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and for sauce and in a bowl combine crab meat, remaining diced apple and , 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and , remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with , chives, and curry powder.

Roasted tomatoes

Serves: 10

Preparation time: 15 minutes

Cooking time:2 hours

4 pounds ripe plum es (20 whole)
4 cloves garlic, minced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

preparation

Trim stem ends of es; cut in half lengthwise.
Arrange, cut side up and without crowding, on large foil-lined rimmed baking sheet.
Stir together garlic, basil and oil; brush over es. Sprinkle with salt and pepper. Bake in 250 degree oven for 2 hours or until es are softened and shrivelled, and edges begin to darken.

Tip:
To make Roasted Tomato Crostini,
1 french baguette
4 ounces soft goat cheese Cut French baguette into 20 slices;
place on baking sheet and broil until toasted.
Evenly spread with goat cheese; top each with 2 halves and 1 basil leaf.

Roasted tomatoes and red peppers

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

2 1/2 pounds firm, ripe roma or plum es (about 15)
1 whole head of garlic
3 sweet red peppers
1/2 teaspoon each hot pepper flakes and salt
1/3 cup olive oil

preparation

Immerse es in large saucepan boiling water 10 seconds or until skins losen. Drain, then chill under running water. Remove core and slip off skins.
Cut es in half horizontally; squeeze es gently between hands to extract juice and seeds.
Place flesh in 9-by-13in non metallic baking dish. Break head of garlic into individual cloves; peel cloves and add to es. Cut peppers in half and remove seeds and white membranes. Cut peppers into 1 1/2-in strips; add to es. Add olive oil to mixture, tossing to coat ingredients well.
Spread ingredients out in single layer; sprinkle with hot pepper flakes and salt. Roast in 350 degree oven 1 1/2 to 2 hours or until es are shiny and reduces in volume by about half and no liquid remains in dish. Serve at once or spoon into hot sterilized jars and cover tightly. Refrigerate for up to 1 week or freeze for up to 1 month.
This irresistible appetizer captures the essence of summer in a jar. Serve it as part of an antipasto platter or use it to top crusty bread for instant bruschetta.

Sicilian arancini

Serves: 6

Preparation time:40 minutes

Cooking time:5 minutes

For the Rice
10 1/2 ounces short-grain rice (Vialone Nano, Carnaroli, or Arborio)
1/4 teaspoon crushed saffron
1 1/2 cups water
2 tablespoons freshly grated Parmigiano-Reggiano cheese
3 oz unsalted butter
Fine sea salt (to taste)
Freshly ground black pepper (to taste)

For the Meat Sauce and Filling
1 tablespoon olive oil
1/3 cup yellow onion (about 1/2 small, finely chopped)
3 tablespoons carrot (finely chopped )
3 tablespoons celery (finely chopped)
3 ounces ground beef
3 ounces ground pork
2 tablespoons dry red wine
2 teaspoons paste
1 cup purée (passata di pomodoro)
1/3 cup green peas (fresh or frozen)

For the Rice Balls
Optional: 4.4 ounces fresh mozzarella cheese (diced)
1⁄4 cup all-purpose flour
2 large eggs
1/2 cup water
Pinch salt
2 cups breadcrumbs
2 inches vegetable oil (for frying)
Steps to Make It

preparation

Make the Rice
In a large saucepan over medium-high heat, place the rice, saffron, and 1 1/2 cups water and bring to a boil.
Cover, reduce heat to low, and let simmer about 15 to 20 minutes or until all of the water has been absorbed.
Remove lid, stir in grated Parmigiano, butter, salt, and pepper, to taste.
Spread the rice out on a large plate or baking dish to cool completely to room temperature.

Make the Meat Sauce and Filling
Heat the olive oil in a small saucepan over medium-high heat. Add the onions, carrots, and celery and sauté, stirring often, until softened and the onions are translucent - about 8 to 10 minutes.
Add the ground beef and pork and fry, stirring often, until browned - about 5 to 8 minutes.
Add the wine and let cook until the alcohol aroma has reduced - about 1 minute.
Stir in the paste and purée, reduce the heat to medium-low, and cook, stirring occasionally - about 10 minutes.
Stir in meat sauce.
Add the peas and continue to simmer the sauce for another 8 to 10 minutes, or until the peas are tender and the sauce is thickened. It should not be too liquidy.
Transfer the filling to a bowl and set aside to let it cool.

Once the rice and filling are completely cooled, start shaping your rice balls.
Place 1 heaping tablespoon of rice in the palm of one hand, then use your fingers and thumb to shape it into a hollow bowl shape.
Place about 1 teaspoon of the filling in the center and 1 to 2 small cubes of diced fresh mozzarella (if using).
Then gently close the rice around the filling to form either a round ball shape or a cone/pear shape.

When all of your arancini have been formed, whisk together the flour, eggs, 1/2 cup of water, and a pinch of salt in a shallow bowl until smooth.
Spread the bread crumbs in a plate or baking dish.
Gently roll each ball first in the egg-flour-water-salt mixture, letting any excess drip off.
Then roll them in the breadcrumbs until evenly coated.
At this point, you can refrigerate your arancini for 20 to 30 minutes to let them firm up if they seem a bit too loose or liquidy. If not, you can go directly to frying.
Heat about 2 inches of vegetable frying oil to 360F.
Fry your arancini in batches of just 2 to 3 at a time, being careful not to overcrowd the pot until they are evenly golden-brown - about 3 minutes.
Transfer them to a paper-towel-lined plate to drain.
Serve hot.

Spinach and chickpeas

Serves: 4

Preparation time: 30 minutes

Cooking time:10 minutes

1/2 pound (230 grams) dried chickpeas, cooked until soft and tender or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A 1-inch slice from a country loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup sauce
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste

preparation

Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top.

Stuffed tomatoes with mussels

Serves: 6

Preparation time: 20 minutes

6 medium ripe es
1/4 teaspoon salt
1/8 teaspoon white pepper
1 pound cooked mussels without shells
3/4 cup mayonnaise
1 teaspoon chopped fresh dill
6 lemon wedges

preparation

Wash es. Cut off the tops. scoop out insides, and sprinkle cavities with salt and pepper.
Combine mussels with mayonnaise and fill es.
Sprinkle with dill. Arrange es on a serving platter. Garnish with lemon wedges.

Summer salad

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

1/2 pound green beans (1-inch length)
1 pound cooked asparagus
2 cooked artichoke bottoms
2 tablespoons snipped chives
1 tablespoon minced parsley
1 tablespoon minced chervil
1
1 avocado
sherry vinegar mayonnaise

preparation

Cut green beans into 1-inch lengths.
Cook in boiling salted water until tender. Drain.
Cut asparagus into 1-inch lengths.
Cut each artichoke bottom into 6 wedges.
Combine beans, asparagus, artichokes, chives, parsley and chervil with enough mayonnaise to coat.
Peel and thinly slice the .
Peel, pit and thinly slice the avocado.
Arrange the salad on four lettuce lined plates and garnish with and avocado.

Toasted pumpkin seed dip

Serves: 6

Preparation time:20 minutes

Cooking time:15 minutes

1 cup hulled pepitas (pumpkin seeds)
3 plum es
1 small red onion, finely chopped
4 cloves garlic, roasted
¼ cup finely chopped cilantro
1/2 habanero chile, stemmed, seeded and finely chopped (optional)
1 tablespoon chipotle chile en adobo, finely minced
Juice of 1 lime
Juice of ½ orange
1 teaspoon ground cinnamon

preparation

Place the pepitas in a large skillet over medium-low heat. When the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Blend in a food processor to a smooth paste, scraping down the sides a few times.

Place the es on a baking sheet under the broiler and roast until blackened and very soft, flipping halfway through, about 5 to 6 minutes per side. Cool and finely chop.

In a medium bowl, combine the seed paste, es, onion, garlic, cilantro, chipotle and habanero. Stir in lime juice, orange juice and cinnamon. Taste and season with sea salt.

Serve with warm corn tortillas or crisp vegetables like baby carrots, cucumber slices, radishes and sliced fennel.

Vegetable ragout with parmesan and balsamic vinegar

Serves: 4

Preparation time: 40 minutes

Cooking time:40 minutes

3 ounces Parmesan cheese
2 lemons, halved
8 artichokes (about 9 to 12 ounces each)
24 baby carrots, greens trimmed
1/4 cup olive oil
24 cherry es, halved
12 ounces button mushrooms, halved
1 10-ounce package frozen baby peas, thawed
1 10-ounce package frozen baby lima beans, thawed
1/4 cup (1/2 stick) unsalted butter
2 tablespoons balsamic vinegar

preparation

Using a vegetable peeler or a medium knife, cut Parmesan into thin shavings. Set aside.
Squeeze juice from lemons into large pot; add lemons.
Fill pot with water. Cut stem and top 1/3 from 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain.
Cut artichoke lengthwise into quarters. Cut out choke from quarters. Cut each quarter in half, making 1/2-inch wedges. Place artichoke pieces in lemon water. Repeat with remaining artichokes. Cover pot and bring to boil. Boil artichokes until tender, about 10 minutes. Drain; set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook 24 baby carrots in large pot of boiling water 5 minutes. Drain carrots well. (Carrots can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Add es and mushrooms. Sauté until es and mushrooms release juices, about 8 minutes. Add artichokes, carrots, baby peas and lima beans.
Cook until lima beans and peas are tender and juices thicken slightly, stirring often, about 10 minutes. Add 1/4 cup butter and stir until melted. Season vegetables to taste with salt and pepper. Transfer ragout to large bowl. Toss with balsamic vinegar and sprinkle with Parmesan shavings.

Main dishes

Asparagus and tomato salad with feta

Baked cod greek-style

Baked polenta with fontina and gorgonzola

Beef bourguignon

Berkoukech soup

Black bean burritos

Blackened chicken salad

BLT macaroni salad

Bouillabaisse

Braised beef short ribs

Braised leg of lamb cleopatra

Brazilian feijoada - black bean stew

Broiled pacific salmon steaks with salsa butter

Bruschetta orzo salad

Cabbage diet soup

Caprese pasta salad

Caribbean conch stew

Caribbean salmon fillets en papillotte

Cauliflower stew with coconut oil ginger and turmeric

Chicken breasts parma

Chicken florentine

Chicken fricassée

Chicken salad and avocados

Chicken sauté vinaigre

Chickpea pizza

Chickpea salad

Chili

Cioppino

Coconut milk chicken

Corn and black bean salad

Crab tian with gazpacho coulis

Curried lamb

Curried quinoa with chickpeas

Deviled chicken breasts

Easy beef stew

Eggplant and tomato terrine

Eggplant meatballs in marinara

Esquites corn salad with white beans and avocado

Fettuccini primavera and pesto dressing

Fish and fungi

Fish Fillet Parcels with Sun-dried tomatoes

Greek salad with grilled shrimp

Greek-style pasta with shrimp

Grilled bruschetta chicken

Grilled chicken pesto

Grilled chicken salad with asparagus and blue cheese

Grilled salmon fillets with sun-dried tomatoes

Jollof rice

Kale tabbouleh

Lamb stew

Lasagna

Leg of baby lamb nicoise

Leg of baby lamb niçoise

Lentil burgers

Linguine primavera

Mediterranean farro salad

Mediterranean fillets of cod

Moqueca seafood stew

Moroccan spiced chickpea soup

Mussels and spaghetti

Mussels marinara with linguine

Neapolitan pizza for a home kitchen

Niçoise salad

Paella valenciana

Pan-seared cod fillets in white wine and tamato basil sauce

Panzanella salad

Pasta e fagioli with pesto and butternut squash

Pasta roll with three cheese

Pasta with summer vegetables

Penne in cream sauce and sausage

Pistou soup

Pizza margherita

Polenta with roasted tomatoes and shallots

Pork and winter squash stew

Pork chops parmigiana

Provençal three-grain soup

Provencale braised beef casserole

Provençale fish soup

Quick pork cassoulet

Quinoa tabbouleh

Quinoa vegetarian soup

Roast tomato tart

Roasted salmon with white beans tomato and spinach

Roasted tomato caprese salad

Rollatines of chicken

Romazava

Rotolo di spinaci - spinach and ricotta lasagne roll-ups

Salmon burgers

San remo pasta salad

Scallopines of pompano

Scrambled egg feuillete

seafood with couscous

Seared tuna with tian of provencal vegetables

Shrimp-tortellini pesto

Slow-roasted tomatoes

Socca Farinata torta di ceci cecina

Soufflé renversé

Spaghetti bake

Spaghetti squash pesto with tomatoes

Spaghetti Squash with Roasted Tomatoes

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Spanish fish stew

Spanish mussels

Spinach and pasta salad

Squash and sage risotto

Striped bass italienne

Stuffed chicken breasts

Stuffed pork chops with polenta and tomatoes

Summer corn and tomato pasta

Summer pasta vegetable salad

Tartar of asparagus avocado and tomato

Texas chili and corn bread pudding

Thai pasta salad with shrimp and vegetables

The pasta salad

Toasted corn with cherry tomato and edamame salad

Tofu bolognese

Tomato and Seafood Penne

Tomato confit and marinated tomatoes served on a crispy tart

Tomato phyllo tart

Tomato pie with polenta crust

Tomato stack salad

Tomato stuffed with creamy cheese with gazpacho

Tomato tart tatin

Tomato zucchini pie

Tomato-basil tortellini

Tomatoes stuffed with goat cheese

Tortellini tomato soup

Tourte au camembert - Potato Cabbage and Camembert casserole

Trout grenobloise with tian of zucchini

Tuscan ribollita soup

Vampiros tacos

Vegetable barley soup

Vegetable-chickpea chili with almonds

Vegetarian burritos

Vegetarian chili

Vegetarian minestrone

Winter three-grain soup

Zucchini lasagna

Asparagus and tomato salad with feta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

preparation

Baked cod greek-style

Serves: 4

Preparation time: 20 minutes

Cooking time:25 minutes

1 lb (454 g) cod fillets, thawed
3 tbsp (45 mL) all purpose flour
2 tbsp (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
(about 1/4 lb/125 g)1 onion, chopped
3 cloves garlic, minced
1 sweet green bell pepper, chopped
1 can (19 oz/540 mL) es, (undrained)
1/2 cup (125 mL) pitted black olives
1/2 tsp (2 mL) dried oregano
1 pinch hot pepper flakes
1 pinch granulated sugar
2 tbsp (30 mL) minced fresh parsley
Salt and pepper

preparation

Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add es; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

Baked polenta with fontina and gorgonzola

Serves: 6

Preparation time: 20 minutes

Cooking time:40 minutes

For the sauce:

2 pounds Italian es or canned whole es, coarsely chopped
1 tablespoon olive oil
1/2 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 bay leaf
4 basil leaves
2 parsley stems
salt and pepper to taste

For the polenta:
1 1/2 cups polenta
8 ounces Fontina cheese, thinly sliced
5 ounces Gorgonzola cheese
1 tablespoon basil, chopped for garnish

preparation

For the sauce:
In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, bay leaf, basil and parsley, and cook slowly for 3 to 4 minutes. Add the es. Bring to a boil, and simmer for 15 minutes. Put sauce in a food processor on pulse to chop es and make sauce smoother. Return to the sauce to the pan, and simmer until medium-thick. Season to taste with salt and pepper and a pinch of sugar to cut the acidity if necessary. This yields about 1 1/2 cups.
While the sauce is cooking, bring 4 1/2 cups water to a boil and add 1 teaspoon salt. Whisk in the polenta in a stream so that lumps do not form. Lower the heat, and simmer 12 to 15 minutes, while stirring with a wooden spoon. Pour polenta into a loaf pan or a 9-by12-inch baking dish, and set it aside to cool. When cold and firm, turn polenta out on a clean surface, and cut into 3-inch squares or diagonal pieces. Preheat the oven to 400 degrees.
Lightly butter individual gratin dishes, spreading a tablespoon of sauce over bottom of dishes. Arrange the polenta and slices of Fontina in overlapping layers.
Spoon the remaining sauce over the layers. Crumble Gorgonzola over the top, season with pepper, and bake the polenta uncovered until cheese is melted. Garnish with fresh basil.

Beef bourguignon

Serves: 6

Preparation time:15 minutes

Cooking time:3 hours

1 tablespoon extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter

preparation

1. Preheat oven to 350°F (175°C).
2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the paste, bullion and herbs. Bring to a simmer on the stove.
6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
7. In the last 5 minutes of cooking time, prepare the mushrooms:
Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
8. Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
9. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
10. Remove any fat off the sauce (if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
11. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
12. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
13. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes or noodles.
14. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

Berkoukech soup

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour 20 minutes

1 tbsp olive oil
1 large onion, chopped
1/2 lb boneless chicken, beef or lamb, trimmed of excess fat and cut into 1-inch pieces
2 medium es, chopped
1 tsp paste
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground ginger
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can chickpeas, drained
2 small zucchini, diced
2/3 cup uncooked Israeli couscous
Salt and pepper, to taste
Chopped cilantro, to serve

preparation

1. In a large pot or Dutch oven, heat oil over medium heat. Add onions and sauté until translucent. Add meat, es, paste, paprika, coriander, ginger and garlic. Season with salt and pepper and cook for 5-10 minutes, stirring occasionally, until meat is lightly browned.

2. Add carrots and celery. Add 5 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for about one hour, until meat is cooked and beginning to become tender.

3. Add the chickpeas and zucchini. Cook for 20 minutes more, until zucchini is softened.

4. If you plan to serve the soup right away, add the couscous directly to the pot and cook according to package directions. If you prepare the soup ahead of time, save this step until just before serving, as the couscous will continue to absorb liquid.

5. Garnish with chopped cilantro and serve.

Black bean burritos

Serves: 6

Preparation time: 20 minutes

Cooking time:20 minutes

For the mango salsa:
2 ripe mangoes, peeled and
chopped
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium es, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese

preparation

Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the es, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Blackened chicken salad

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

3 cups chopped
3/4 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4-4 ounce skinned, boned chicken breast halves
3 tablespoons Spicy Seasoning
Canola oil for cooking chicken
1 pound sugar snap peas, trimmed
8 cups torn romaine lettuce

preparation

Combine the first 7 ingredients and toss well.
Cover and chill. Whisk together lemon juice, mustard, water and honey. Cover and chill.
Rub chicken with Spicy Seasoning. See below.
Lightly oil heavy skillet and place over medium-high heat until hot. Add chicken and cook each side until done. Remove chicken from skillet, and let cool.
Cut chicken across grain into thin slices. Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well.
Divide the lettuce mixture evenly among 4 plates; top each serving with 1 cup of the mixture and 1 sliced chicken breast half.

Spicy Seasoning:

Combine the following ingredients:
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground red pepper
1 tablespoon black pepper

BLT macaroni salad

Serves: 4

Preparation time: 15 minutes

1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup , seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled

preparation

1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat

Bouillabaisse

Serves: 6

Preparation time: 40 minutes

Cooking time:40 minutes

3 pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
12 mussels
12 clams
1-2 pound live lobster
1/4 cup olive oil
1 cup chopped onion
1/2 cup cleaned and chopped leek
2 garlic cloves, minced
2 tablespoons chopped parsley
1 pound es, peeled, seeded and chopped
1 bouquet garni
4 ounces fennel, cut into julienne
1/2 teaspoon salt
1 teaspoon saffron
12 slices garlic bread

preparation

Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
Scrub and wash mussels and clams.
Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped es, bouquet garni, salt and saffron.
Cut live lobster across into pieces, and crack the claws.
Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.

Braised beef short ribs

Serves: 6

Preparation time:30 minutes

Cooking time:3 hours

6 short rib of beef (5 to 7 pounds)
2 sprigs rosemary
6 sprigs thyme
1 bay leaf
1 stalk celery, halved
3 teaspoons salt
2 teaspoons fresh coarse ground black pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots, peeled and sliced 1/4 inch thick
5 garlic cloves, peeled and halved
3 tablespoons paste
3 tablespoons all-purpose flour
1⁄2 cup ruby port
4 cups full-bodied wine, such as cabernet sauvignon
6 cups veal stock (veal stock is really best but you can substitute good homemade beef stock)

preparation

Preheat the oven to 325°F
Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine.
Season the short ribs with 2 teaspoons of the salt and the pepper.
Heat the oil in a large Dutch oven over a high flame until it smokes.
In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches.
Remove the ribs and set aside when done.
Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown.
Stir in the paste and cook for 2 minutes.
Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle.
Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes.
Return the ribs to the pot (they will stack into two layers).
Add the stock and the remaining 1 teaspoon of salt; if the stock doesn’t cover the ribs by at least 1 inch, add water up to that level.
Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they’re done when the meat is fork tender and falling off the bone.
Transfer the ribs to a large platter and remove the strings.
Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan.
Discard the solids.
Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour.
Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.

Braised leg of lamb cleopatra

Serves: 8

Preparation time: 20 minutes

Cooking time:3 hours

1 whole leg of lamb
8 garlic cloves
salt and pepper to taste
1/4 cup olive oil
3 cups onions, chopped
4 cups carrots, chopped
3 cups celery, chopped
2 cups fennel, chopped
1 jalapeño, seeded, minced
4 cups es, peeled, chopped
6 cups chicken stock
1/4 cup italian parsley, chopped

Spice mix
Combine the following spices, all ground
2 tablespoons cumin
2 teaspoons cinnamon
1 teaspoons allspice
1 tablespoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon fennel seeds
1 tablespoon cardamon
1 teaspoons ginger
1/2 teaspoon star anise
1 teaspoon cayenne pepper
a pinch cloves

Couscous
1 pound instant couscous
2 cups chicken stock
1 teaspoon honey
1/4 cup golden raisins, small
3 tablespoons sweet butter
1/4 cup pine nuts, toasted
2 tablespoons coriander, chopped

preparation

Blend the spices into a blender to obtain a fine powder.

Preheat oven to 375 degrees.
Remove lamb hip bone.
Make 18 incisions all around meat with a small knife. Insert small garlic sticks in meat.
Rub lamb with 4 tablespoons of the spice mix, and salt and pepper. Heat olive in a deep roasting pan, brown the lamb on all sides over high heat.
Add remaining garlic, onions, carrots, celery, fennel, and jalapeño. Stir well. Add es, 1 tablespoon spice mix, and salt. Cover pan, and roast for 1 hour.
Add hot chicken stock to lamb; Decrease oven temperature to 300 degrees. Cover and cook another 2 hours. Turn lamb every 20 minutes.
Remove lamb from pan with vegetables. Add parsley to sauce with salt and pepper; Spread couscous into a casserole. Pour hot chicken stock, honey and 1/2 tablespoon spice mix, and raisins over couscous. Cover. Remove from heat. Add butter, pine nuts, and coriander leaves. Keep warm until ready to serve.
Arrange lamb and vegetables on a platter. Cover with sauce. Carve meat and serve with couscous.

Brazilian feijoada - black bean stew

Serves: 10

Preparation time:20 minutes

Cooking time:3 hours

1 pound dry black beans (soaked overnight)*
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages, sliced
1 smoked sausage, such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
3 es, diced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
water
white rice (for serving)
farofa (for serving)

preparation

In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same saucepan to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add es and cook for another 3 minutes.
Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.

Serve with white rice and sprinkle some farofa on top.
Notes
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
Recipe inspired by curioucuisiniere.com

Broiled pacific salmon steaks with salsa butter

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

1/2 cup hot salsa
1/4 cup fresh lime juice
1 teaspoon Dijon Mustard
1 garlic clove, minced
4 6-ounce Pacific salmon steaks, thawed if necessary
1/4 cup butter, softened
3/4 teaspoon lime zest, grated
1/4 teaspoon cumin, ground
to taste salt and pepper
1 tablespoon vegetable oil
for garnish: lime wedges

preparation

Set aside two tablespoons of salsa.
In a medium bowl, combine the remaining salsa, lime juice, mustard, and garlic. Coat salmon steaks in the marinade. Cover and refrigerate for at least 1/2 hour.
In a medium bowl, combine the soft butter with lime zest, cumin, and the two tablespoons of the reserved salsa. Mix well, and set aside.
Preheat broiler on high.
Remove salmon steaks from marinade (discard marinade); season with salt and pepper. Arrange side by side skin side in an oiled oven-proof dish.
Place the salmon under the broiler, 4 inches from the heat source. Broil 3 minutes per side, or until the fish just flakes when tested with a fork. Bone and skin the salmon steaks.
PRESENTATION
Arrange salmon steaks on warm plates. Spoon a teaspoon of salsa butter on top of each steak. Garnish plates with lime wedges, and a green vegetable (snap peas, or green beans). Serve hot.

Bruschetta orzo salad

Serves: 2

Preparation time: 15 minutes

Cooking time:None

preparation

Combine all ingredients in bowl. Cover and chill at least 1 hour. Serve with toasted garlic bread

Cabbage diet soup

Serves: 4

Preparation time: 15 minutes

Cooking time:40 minutes

2 green peppers
2 medium onions, peeled
2 cans whole crushed es
1 small head chopped cabbage
1 bunch celery
1 package dry onion soup mix

preparation

Wash peppers, cut in halves and remove seeds. Cut the vegetables into medium-sized pieces.
Combine vegetables in a large soup pot. Add onion soup mix and cover with water.
Cook on high heat for 10 minutes, then lower heat and simmer until tender.

Caprese pasta salad

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

16 oz. box dry pasta (mini penne)
8 oz. container fresh mozzarella pearls, drained and patted dry
2 pints grape es, halved or quartered
1 cup thinly sliced red onions (see note)
1/2 cup white balsamic vinegar (see note)
1/2 cup olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 cup minced fresh basil
Balsamic glaze, optional

preparation

Bring pot of salted water to boil. Cook pasta to al dente as directed on package directions. In colander set in sink, drain, rinse with cold water, drain well.
Meanwhile make the dressing. In a small bowl or measuring cup, whisk together vinegar, olive oil, salt, pepper, and garlic powder.
In large bowl, combine pasta, mozzarella, es, and drained onions. Add one half of the dressing; stir well. Refrigerate until ready to serve.
Right before serving, add the remaining dressing and the fresh basil; stir well. Add more salt and pepper if needed.
If desired, garnish with a drizzle of balsamic glaze and basil leaves.

Notes

Try a different variety of . Diced whole es are good, too.
Choose your favorite pasta. Any bite-size pasta will be fine. Use whole wheat or gluten-free pasta or make it with tortellini.
Add grilled chicken, pepperoni, or diced ham.
Add diced red or green bell peppers, kalamata olives, finely diced zucchini or cucumber, spinach, or another veggie of your choice.
Substitute bottled dressing instead of making your own balsamic vinaigrette.

Caribbean conch stew

Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

2 large conchs, cleaned
1/2 large onion, diced
1 large , diced
4 medium potatoes, peeled and cut into small cubes
1 lime

1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water

preparation

Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the es, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.

Caribbean salmon fillets en papillotte

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

4 5-ounce salmon fillet, boned, and skinned
4 sheets parchment paper
1/2 cup sweet red pepper, julienned
2 medium fresh es, julienned
1/2 cup fresh ginger, julienned
1/2 cup papaya, julienned
1/2 cup plantain banana, julienned
1/2 cup fresh pineapple, julienned
1/2 cup fresh mango, julienned
2 tablespoons orange blossom honey
3 tablespoons balsamic vinegar
1/4 teaspoon cinnamon, ground
1/4 teaspoon curry
1 lime
3 tablespoons olive oil
to taste salt and pepper
3 cups rice, cooked

preparation

Preheat oven to 350 degrees.
Cut the red pepper in half, remove seeds, and cut across into fine julienne.
Peel the es by dipping in boiling water for about 30 seconds. Transfer to cold water. Peel the pulp off the es, leaving the seeds and inside for other use.
Peel the fresh ginger. Slice into fine julienne strips.
Peel the papaya. Cut in half, remove seeds, and cut into julienne.
Peel the plantain banana. Cut across in 2-inch sections. Slice sections into julienne strips.
Remove outer skin of pineapple. Slice lengthwise, and cut into 2-inch long julienne strips.
Peel the mango. Cut into slices, and julienne strips.
In a heavy bottom medium saucepan, combine the honey and vinegar. Add the red pepper, es, ginger, papaya, banana, pineapple, and mango. Bring to boil over medium heat. Cover and simmer for 15 to 20 minutes, stirring occasionally. Add the cinnamon, curry, and lime. Simmer for 5 more minutes.
Heat the olive oil in a medium frying pan. Season the salmon fillets with salt and pepper. Sauté over high heat for 30 seconds on each side. Transfer to a warm plate.
Cut each parchment sheet into large heart shapes. Place salmon in center of each parchment sheet. Top salmon with 2 heaping tablespoons of the sauce mixture. Seal the paper, and bake for about 8 minutes.
Pack the hot steaming rice in 6-oz individual round molds.
PRESENTATION
Arrange each salmon papillotte on warm plates.
Unmold rice molds on plates.

Cauliflower stew with coconut oil ginger and turmeric

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 ripe es, finely chopped
1 medium head cauliflower, stemmed and cut into bite-size florets
1 jalapeno, stemmed, seeded, chopped
1 cup chopped kale
2 teaspoons ginger paste
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 can full-fat, unsweetened coconut milk
1 teaspoon sea salt
2 tablespoons chopped cilantro

preparation

In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.

Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the es, stir and cook for a few more minutes until the es soften.

Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.

Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day.

Chicken breasts parma

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

Sauce:
2 teaspoons olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
3 large garlic cloves, minced
1 can (14.5 ounces) whole es, preferably no salt added, crushed
1 can (8 ounces) sauce
1 teaspoon chopped oregano
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Chicken
4 boneless, skinless chicken breasts, about 4 ounces each
Salt and pepper to taste
1 tablespoon olive oil
Thinly sliced asiago or provolone cheese, about 2 ounces
Freshly grated Parmesan or Romano cheese
4 cups cooked pasta

preparation

To make the sauce, heat the olive oil in a medium saucepan over medium-high heat. Add the onions and peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Add the es, sauce, and seasonings. Stir well. Partially cover and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat until use.

Meanwhile, prepare the chicken. Preheat the oven to 375° F. Season the chicken on both sides with salt and pepper. Heat the 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Add the chicken breasts and brown on both sides, about 3 minutes per side. Remove the chicken and drain any excess oil from the pan. Place just enough of the sauce in the pan to cover the bottom. Add the chicken breasts in a single layer. Spread the tops with a little sauce. Place a thin layer of the sliced cheese on top of each breast, then sprinkle with the Parmesan or Romano cheese. Place in the oven and bake until the chicken is cooked, about 15 minutes depending on the thickness. Place on individual serving dishes; pass sauce and grated cheese separately. Extra sauce can be spooned on a pasta side dish.
Heat the pasta and serve with chicken

Chicken florentine

Serves: 4

Preparation time: 25 minutes

Cooking time:5 minutes

4 skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1 cup chicken stock
1 cup chopped es
8 fresh basil leaves

preparation

Pound chicken breasts lightly between sheets of plastic wrap. Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in saucepan or skillet. Add shallots. Cook briefly and then add spinach and nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove spinach from pan and cool.
In center of each chicken breast place equal portion of spinach along with cheese.
Fold sides of and then ends over the stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt remaining butter in small pan. Add remaining ingredients and reduce to half. Serve over chicken. Garnish with basil leaves.

Chicken fricassée

Serves: 4

Preparation time: 25 minutes

Cooking time:40 minutes

1 3-pound whole chicken
3 tablespoons vegetable oil
1/2 cup flour
to taste salt and white pepper
1 cup dry white wine
1/2 cup sliced onion
1 medium sliced green pepper
1 medium sliced carrot
1/2 stalk sliced celery
1 clove minced garlic
1 cup chopped es

preparation

Cut the chicken into eight pieces.
Heat the oil in a large skillet over medium high heat. Combine the flour, salt, and pepper.
Roll the chicken pieces in the flour mixture. Place in the skillet, skin side down. Brown both sides until golden brown. Transfer the chicken to a warm platter. Discard the fat from the skillet. Turn the heat to high. Add the wine. Reduce by half.
Add the sliced onion, green pepper, carrot, celery, garlic, and chopped es. Simmer and cover for 10 minutes.
Add the chicken, and continue cooking until meat is tender, about 20 minutes.
Transfer the chicken to a warm serving platter. Reduce the sauce to a medium thick consistency. Pour the sauce over chicken and serve.

Chicken salad and avocados

Serves: 8

Preparation time: 15 minutes

Cooking time:10 minutes

6 tablespoons vinegar
1 tablespoon gin
4 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

6 cooked chicken breasts or chicken thighs
2 ripe avocados
2 teaspoons lemon juice
8 slices blanched and peeled es
4 teaspoons sour cream
1 bunch watercress

preparation

Combine vinegar, gin, olive oil, salt, sugar, and pepper. Skin, bone, and cube the chicken.
Marinate in dressing for 10 to 15 minutes. Peel avocados and cut into wedges; season to taste with salt pepper, and lemon juice.

Spoon marinated chicken on each plate; decorate with wedges of avocado, slices, dollops of sour cream or creme fraiche, and watercress.

Chicken sauté vinaigre

Serves: 4

Preparation time: 20 minutes

Cooking time:30 minutes

2 tablespoons butter
1 sprig fresh thyme
1 bay leaf
1 3-pound chicken
salt and black pepper to taste
4 garlic cloves
1/2 cup red wine vinegar
1/2 cup chicken stock
2 teaspoons paste
1/4 cup chopped parsley

preparation

Cut chicken into 8 pieces. Melt 1/2 of the butter in a heavy bottom skillet. Add thyme, bay leaf and the chicken cut up in pieces, skin side down. Season with salt, pepper and garlic.
Sauté the chicken turning the pieces often, for about 10 minutes. Pour off the fat. Add the vinegar stirring to dissolve the particles adhering to the bottom of the skillet.
Add the stock, paste. Boil and simmer for 10 minutes. Add the remaining butter and parsley. Stir to coat chicken pieces. Serve hot.

Chickpea pizza

Serves: 4

Preparation time:10 minutes

Cooking time:25 minutes

2 cups chickpea flour
Kosher salt
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder

Toppings:

Extra-virgin olive oil, for brushing and drizzling
8 ounces fresh mozzarella, thinly sliced
1/2 cup grated Parmesan
3 large ripe plum es, very thinly sliced
Kosher salt and freshly ground black pepper

1/2 cup fresh basil leaves

preparation

For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the es between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

Chickpea salad

Serves: 4

Preparation time:15 minutes

Cooking time:5 minutes

For the Chickpea Salad:
1 (15-ounce) can chickpeas
1 tablespoon olive oil
1 pint cherry es, halved
1/2 red onion, sliced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 tablespoons chopped fresh parsley
1/2 cup crumbled feta cheese
For the Dressing:
1 clove garlic, finely minced or grated
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon mustard
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

preparation

Rinse and thoroughly drain the chickpeas. Add to a large skillet or cast iron pan along with the tablespoon of olive oil. Saute on medium high heat, stirring often, for about 5 minutes until the chickpeas are slightly crisped.
Make the dressing by whisking together the minced garlic, extra-virgin olive oil, fresh lemon juice, mustard, dried oregano, salt, and pepper in a serving bowl.
Add the chickpeas, cherry es, sliced red onions, diced orange and yellow bell peppers and parsley to the bowl and toss. Top with the crumbled feta cheese and serve at room temperature.

Chili

Serves: 4

Preparation time: 15 minutes

Cooking time:1 hour

1 cup chopped onion
2 tablespoons vegetable oil
1 to 1 1/4 pounds lean ground beef
2 (14 oz.) cans kidney beans
1 (19 oz.) can stewed es
3 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon oregano
Sprinkle of cayenne pepper

preparation

Heat oil in a frying pan. Saute onion for 2 minutes; add ground beef and cook and stir until beef is well done.
Wash and drain kidney beans. Drain some of the juice from the es.
In a large pot, combine beef, kidney beans, es, chili powder, salt and oregano. Bring to a boil; reduce and cook slowly for an hour. Stir regularly.
Recipe can be doubled. Freezes well.

Cioppino

Serves: 6

Preparation time: 20 minutes

Cooking time:25 minutes

1/4 cup olive oil
1 medium chopped onion
3 cloves minced garlic
1 tablespoon chopped parsley
2 pounds chopped canned es
2 tablespoons paste
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound fillet of bass or rockfish
12 shrimp , cleaned and deveined
12 cherrystones
12 fresh mussels

preparation

In a heavy pot, heat the oil. Add onion, garlic, and parsley. Stir over moderate heat. Do not brown.
Add the chopped, seeded es and paste, wine, salt and pepper. Simmer for 10 minutes. Simmer for 10 minutes.
Cut the fish into portions. Add to pot together with the clean shrimp. Cook for 5 minutes.
Steam the clean cherrystone clams and mussels in a pot with a little water. Add to the stew with the strained juice.
Heat before serving.

Coconut milk chicken

Serves: 4

Preparation time:10 minutes

Cooking time:25 minutes

1 pound boneless, skinless chicken breasts, (1-inch to 1-1/2 inch thick)
1 teaspoon cumin
1 teaspoon smoked or sweet paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
salt to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 tablespoons olive oil, divided
1 yellow onion, finely diced
3 cloves garlic, minced
2 cups seeded and diced es, (or use 1 can (14 ounces) diced es, well drained)
1 can (14 ounces) unsweetened, lite coconut milk
chopped fresh cilantro, for garnish

preparation

Pat dry the chicken breasts with paper towels and set aside.
In a small mixing bowl combine cumin, paprika, oregano, cayenne pepper, salt, and black pepper; stir until thoroughly incorporated.
Rub seasoning mixture all over chicken breasts.
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Add chicken breasts to the heated oil and cook for 6 to 7 minutes on each side, or until browned and almost cooked through. Cooking time will depend on the size of the chicken breasts.
Remove chicken from skillet and set aside on a plate; keep covered.
Add remaining olive oil to the skillet; add onions to the heated oil and cook for 2 to 3 minutes, or until tender and translucent.
Stir in garlic and cook for 30 seconds.
Add es and continue to cook for 5 minutes, or until es are soft.
Stir in the coconut milk and bring to a simmer; let simmer for 5 minutes, or until sauce thickens.
Return chicken breasts to the skillet; reduce heat to medium-low and cook for 4 to 5 more minutes, or until chicken is cooked through. Chicken is done when internal temperature registers at 165˚F.
Taste sauce for salt and pepper; adjust accordingly.
Garnish with cilantro or parsley, and serve.

Corn and black bean salad

Serves: 4

Preparation time:15 minutes

1/2 cup sheep’s milk feta
3 tbsp (45 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1 tsp Dijon mustard
2 cans black beans (540 mL each), rinsed and drained
2 cups grape es, halved lengthwise
2 cups frozen corn, thawed and rinsed
1/2 cup fresh basil, coarsely chopped
1 cup red pepper, finely chopped
1/4 cup red onion, finely chopped
Salt and freshly ground pepper to taste

preparation

1. In a large bowl, break up feta with a fork. Whisk in vinegar, olive oil and mustard.

2. To the same bowl add black beans, grape es, corn, basil, red pepper and onion. Stir well, season to taste with salt and pepper, and serve.

Crab tian with gazpacho coulis

Serves: 4

Preparation time: 25 minutes

6 ounces jumbo lump crab, picked over to remove cartilage and bones
1/2 cup avocado, diced
1/2 cup cucumber, diced
1/2 cup concasse
1 tablespoon shallots, finely chopped
1 tablespoon chives, finely sliced
1 lemon, juiced
4 ounces mayonnaise
3 ounces stiffly beaten whipped cream
salt and pepper, to taste
4 tablespoons gazpacho coulis, (see recipe below )
4 sprigs chervil or leaves of basil, for garnish

preparation

In a small bowl, gently fold the crab with the avocado, cucumber, concasse, shallots, chives and lemon juice together.
In a larger, separate bowl, fold the mayonnaise with the whipped cream. Using a spatula, fold the crab mixture into the mayonnaise mixture. Adjust seasoning with salt and pepper.
Place a 3-inch round cookie cutter in the center of a chilled plate. Fill the cookie cutter with the crab salad and remove the cookie cutter.
There should be a cylinder of crab salad. Drizzle the gazpacho coulis around the crab salad, and garnish with chervil or basil.

Gazpacho Coulis:

1 , peeled and seeded
1 teaspoon paste
1 small cucumber, peeled and seeded
1 red bell pepper, seeded
1 clove garlic, peeled and cleaned
1 rib celery, cleaned and trimmed
extra-virgin olive oil
salt

In a food processor, liquefy the , paste and cucumber.
Use a juicer to extract juice out of red pepper, garlic, and celery. With the food processor running, add the juice and olive oil to the puree. Season with salt.

Curried lamb

Serves: 8

Preparation time: 20 minutes

Cooking time:2 hours

2 tablespoons olive oil
4 pounds lamb shoulder, cut into 2 inch pieces
2 medium onions
1 tablespoon paste
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 heaping tablespoon good curry powder
chicken stock
1 cup Granny Smith apples, peeled and diced
1 banana
1 clove garlic, peeled
1 sprig thyme
1 bay leaf
1/2 cup raisins
1 Granny Smith apple
Serve with rice and chutney

preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces.
Peel and chop onions finely. Mix with he lamb and brown lightly. Add paste, salt, pepper, flour and curry.
Blend well with the lamb and cook over medium heat for 2 to 3 minutes.
Cover the meat with chicken stock. Stir well until sauce thickens. Add the chopped garlic clove, diced apples and sliced banana. Bring to a boil. Add thyme and bay leaf.
Cover pot and place in oven for about 1 hour 30 minutes or until meat is tender.
Transfer the pieces of lamb to a clean pot. Strain the sauce over the meat, pressing with a ladle to extract all the sauce.
Peel, core and dice the apple. Combine with the raisins and blend into the curried lamb.
Simmer over low heat for 15 minutes.
Transfer to a serving dish. Serve with rice and chutney.

Curried quinoa with chickpeas

Serves: 6

Preparation time: 10 minutes

Cooking time:15 minutes

2 1/2 cups vegetable stock
1 1/2 cups quinoa
1 teaspoon canola oil
3 cups chopped plum es
2 teaspoons curry powder
2 teaspoons minced garlic
1-19 ounce can chick-peas drained and rinsed
3/4 cup chopped fresh parsley or coriander
1/2 cup chopped green onions
salt and pepper

preparation

Bring 2 cups of the stock to boil.
Stir in quinoa, cover and remove from heat; let stand for 5 minutes. In large nonstick saucepan over medium high heat, heat oil. Stir in es, stock, curry powder and garlic. Cook, stirring, until es begin to break up.
Stir in chick-peas; cook until heated through. Combine Quinoa, chick-pea mixture, parsley and green onions.
Season to taste with salt and pepper. Serve immediately.

Deviled chicken breasts

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 medium chicken breasts
2 teaspoons Dijon mustard
1/4 cup oil
1 cup fine bread crumbs
1 cup sauce

preparation

Flatten the chicken breasts with a mallet or the bottom of a heavy skillet.
Season with salt and pepper on both sides and sprinkle with oil. Broil the chicken breasts with the skin side down for about 10 minutes . Turn the chicken pieces and continue broiling until skin is brown. Brush each chicken piece with mustard.
Sprinkle with bread crumbs and bake until chicken is done and bread crumbs are brown.
Serve with sauce.

Easy beef stew

Serves: 8

Preparation time: 30 minutes

Cooking time:3 hours

1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) stewing beef cubes
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
4 large carrots
2 stalks celery
1/2 small rutabaga, peeled
2 cups (500 mL) beef stock
1 can (19 oz/540 mL) es
4 potatoes, peeled and quartered
1 cup (250 mL) frozen peas or beans
1 tbsp (15 mL) red wine vinegar
1/4 cup (60 mL) fresh parsley, chopped

preparation

In heavy plastic bag, shake together flour, salt and pepper. In batches, add beef and shake to coat, reserving any remaining flour. In Dutch oven, heat oil over medium-high heat; brown meat all over, in batches and adding up to1 tbsp (15 mL) more oil if necessary. Transfer to plate.

Reduce heat to medium-low. Add onions, garlic, thyme, oregano, bay leaf and remaining flour; cook, scraping up brown bits from bottom of pan, until softened, about 5 minutes. Return beef and any accumulated juices to pan.

Meanwhile, cut carrots, celery and rutabaga into 2-inch (5 cm) chunks. Add to pan along with stock and es; bring to boil. Reduce heat, cover and simmer over medium-low heat or in 325°F (160°C) oven, stirring once or twice, for 1-1/2 hours. Add potatoes; cook for 1 hour or until tender. Add peas and vinegar; cook for 2 minutes. Discard bay leaf. Stir in parsley.

Eggplant and tomato terrine

Serves: 6

Preparation time: 1 hour

Cooking time:20 minutes

1/2 cup olive oil
2 large unpeeled eggplants
4 large es, peeled
1 teaspoon unflavored gelatin
1 teaspoon cold water
1/3 cup juice
1 teaspoon paste
to taste salt and pepper
1 recipe herb vinaigrette

Herb vinaigrette:
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh cilantro
1 teaspoon Dijon mustard
salt and pepper to taste

preparation

Slice eggplants lengthwise about 1/2 inch thick. Heat 2 teaspoons of oil in a large skillet over medium heat. Add single layer of eggplant to skillet and cook until softened, 3 to 4 minutes per side.
Remove from skillet and drain on paper towels. Repeat with remaining eggplant slices adding oil as necessary.
Core es. Cut into quarters through stem end. Scrape out seeds and veins.
Flatten each piece by pressing gently with flat side of knife. Sprinkle gelatin over water in small bowl.
Heat juice in a saucepan. Stir in gelatin and paste and stir to dissolve. Season with salt and pepper. Remove from heat.
Line a 3 by 7 inch terrine or loaf pan with wax paper, leaving 3-inch overhang. Line the bottom and sides of prepared terrine with slightly overlapping eggplant slices, leaving 2-inch overhang. Dip pieces in -gelatin juice.
Cover eggplant with single layer of . Cover with single layer of eggplant. Continue layering es and eggplant, ending with eggplant. Fold in eggplant overhang. Fold in wax paper overhang.
Top with weight. Refrigerate at least 2 hours. Just before serving, unmold terrine on a cutting board.
Cut into 1/2-inch thick slices. Arrange on cold plates.
Serve with herb vinaigrette.

Herb vinaigrette:
Mix ingredients in a blender until smooth.

Eggplant meatballs in marinara

Serves: 4

Preparation time:15 minutes

Cooking time:40 minutes

1 large purple eggplant about 1 lb
3 tablespoons olive oil
2 cups marinara sauce
1/2 cup (100 grams) cooked white beans
5 cloves of garlic, minced
2 tablespoons soy sauce
1/2 cup (130 grams) vital wheat gluten
4 tablespoons nutritional yeast
1/3 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1/2 cup (120 ml) vegetable stock

preparation

1. Wash and cut eggplant into 2-inch cubes. Heat olive oil in a frying pan. Add eggplant and cook over low heat until tender while stirring occasionally.
2. Meanwhile add marinara to a pan and heat over low heat until simmering.

In a large bowl add bean, garlic, soy, Parmesan cheese, vital wheat gluten, nutritional yeast, herbs, and mashed eggplant and vegetable stock. Mix to combine then use your hands to mash the mixture together into a dough.
3. Shape mixture into 2-inch size balls. Packing the mixture tightly together.
4. Place them on a lightly greased or paper-lined pan
5. and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. Letting them cool helps them firm up to a more meaty texture.
6. Transfer meatballs to simmering marinara sauce.
7. Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes.
8. Serve topped with additional Parmesan cheese and basil.

Esquites corn salad with white beans and avocado

Serves: 4

Preparation time:20 minutes

Cooking time:12 minutes

1 small red onion, thinly sliced
2 large small jalapeño peppers, thinly sliced
1/3 cup (75-80 mL) lime juice, plus 1 extra lime for finishing
4 tablespoons extra virgin olive oil, divided
Kosher salt to taste
black pepper to taste
6 ears of corn or 2 cups corn kernels
1/2 teaspoon paprika
1 pint cherry es, sliced in half or quarters
1 (15-ounce/440g) can of cannellini beans drained and rinsed
2 medium ripe avocados, diced
3 tablespoons fresh basil leaves, slivered

preparation

In a large bowl, mix together the thinly sliced red onions, thinly sliced jalapeños, 1/3 cup lime juice, and 3 tablespoons of the extra virgin olive oil. Season with salt and black pepper and marinate the mixture for 30 minutes or more.

Shave the corn kernels from the cobs.
Heat a large cast iron skillet over medium-high heat with the remaining 1 1/2 tablespoons of the extra virgin olive oil. Add the corn kernels. Cook the corn for 3-5 minutes until charred in spots while tossing them.Add the paprika during the cooking and toss to combine.

Add the charred corn to the bowl with the marinated onions and jalapeños. Add the sliced cherry es and drained beans. Season to taste with salt and pepper and the juice from the extra lime, toss to combine and taste to adjust the seasonings if required.
Add the basil and toss to combine. If serving the salad immediately, dice the avocado and mix gently to combine.

Fettuccini primavera and pesto dressing

Serves: 6

Preparation time: 30 minutes

Cooking time:15 minutes

12 ounces fettuccini
1 teaspoons olive oil
2 large es
1 bunch broccoli
3 ounces pitted black olives
1/2 cup chopped walnuts

PESTO DRESSING
2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed es and chop coarsely.
Slice peeled broccoli stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
Add es, broccoli, olives and walnuts to the pasta and toss gently.

Serve with pesto dressing

PESTO DRESSING
In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.

Fish and fungi

Serves: 4

Preparation time:30 minutes

Cooking time:40 minutes

2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, diced
1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced
1 rib celery, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1¼ teaspoon salt, plus additional to taste
2 tablespoons white vinegar
1 cup canned crushed or puréed es
1 tablespoon paste
1 cup cornmeal
1 tablespoon butter
3/4 cup thickly sliced okra (fresh or frozen), cooked
2 limes, juiced
2 pounds boneless red snapper fillets

preparation

Heat oil in large sauté pan over medium heat. Add onion, peppers, celery, garlic, thyme and ¼ teaspoon salt. Cook until tender and starting to brown, about 10 minutes. Add vinegar, es, paste and ¼ cup water. Reduce heat to low, and cook 10 minutes. Add salt to taste. Reserve sauce.

To make fungi, bring 2 cups water and 1 teaspoon salt to boil. Whisking constantly, gradually add cornmeal in thin stream. Reduce heat to low. Simmer, stirring frequently, until it holds its shape on a spoon but the cornmeal is tender, at least 15 minutes. Add more water if it becomes thick but the cornmeal is still tough. Add butter and okra. Add salt to taste.

In a wide saucepan, bring 8 cups water to boil. Add lime juice, and reduce heat to low. Add fish. Simmer 10 minutes, or until it flakes easily with fork. Drain well.

To serve, put 2 scoops fungi and a fish fillet on each plate. Spoon sauce over and around fish.

Fish Fillet Parcels with Sun-dried tomatoes

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

4 fish fillets, (such as catfish, trout or salmon) about 1-1/2 lb (750 g) total
1 tbsp extra-virgin olive oil
1 tsp grated lemon rind
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp drained oil-packed sun-dried es, thinly sliced
2 tbsp chopped black olives
2 tbsp rinsed capers
4 fresh thyme sprigs

preparation

The fish can be enclosed in parchment paper or foil.
Preheat oven to 400 F.
Cut four sheets of heavy-duty foil or parchment paper in 6 to 8 inches long; arrange fish in single layer in center. Brush fish with half of the oil; turn.

In small bowl, whisk together lemon rind and juice, salt, pepper and remaining oil; brush over fish. Sprinkle with es, olives, capers and thyme.
Double-fold sides then ends to seal, leaving room in package for steam.

Place, seam side up, in oven; cook until fish flakes easily when tested, about 15 minutes.

Greek salad with grilled shrimp

Serves: 8

Preparation time: 20 minutes

Cooking time:12 minutes

1 large head romaine, washed and cut into pieces
1 large green pepper, cut into pieces
1 large seedless cucumber, halved lengthwise, cut into pieces
2 bunches green onions, cut into 1/4-inch pieces
1 cup cherry es, halved
1/2 cup oil cured olives
1/2 cup crumbled feta cheese

2 tablespoons olive oil
16 medium shrimp, peeled and halved lengthwise
2 cloves garlic, minced
2 tablespoons finely minced oregano
salt and pepper to taste

Dressing:
3 tablespoons dry red wine
1 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons finely chopped oregano
1/4 cup olive oil

preparation

Toss together greens, pepper, cucumber, green onions and es. Toss with dressing. Scatter olives and feta over the top. In heavy skillet heat the olive oil. Add shrimp, garlic and oregano. Toss over high heat until shrimp are pink, curled and just cooked through. Season with salt and freshly ground black pepper. Spoon over salad.
Dressing:
Combine all ingredients and beat until well blended.

Greek-style pasta with shrimp

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

1/4 cup olive oil
4 teaspoons minced garlic
1 lb medium shrimp, uncooked peeled and deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 cup crumbled feta cheese
1 cup chopped
1/2 cup chopped Kalamata olives
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and red pepper flakes
12 ounces angel hair or spaghettini pasta

preparation

In a large skillet, heat oil over medium-high heat.

Add the garlic and stir for a minute to develop the flavor. Add shrimp to the skillet and saute for 2 minutes.

Add artichoke hearts, feta cheese, es, olives, lemon juice, parsley, oregano, salt, and pepper.
Saute for 2 minutes or until shrimp are cooked and pink.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.

In a large bowl, stir together the pasta and shrimp mixture; toss to coat.

Season with more salt and pepper if needed and serve.

Grilled bruschetta chicken

Serves: 4

Preparation time:25 minutes

Cooking time:15 minutes

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup sun Dried Tomato Vinaigrette Dressing, divided OR Balsamic vinegar
1 , finely chopped, or canned diced es
1/2 cup shredded Mozzarella Cheese
1/4 cup chopped fresh basil

preparation

Flatten the chicken breast slightly.
Coat chicken with 2 tablespoons of the dressing Marinate chicken in a shallow glass dish for 30 minutes to an hour.
Grill the chicken breasts or bake in a 400F oven t for 5 to 6 minutes. Discard the dressing.
Meanwhile, combine remaining dressing, es, cheese and basil.

Turn chicken over; place on foil. Top with mixture. Grill or bake 8 min. or until chicken is done (165ºF).
Serve with pasta.

Grilled chicken pesto

Serves: 4

Preparation time: 15 minutes

Cooking time:30 minutes

4 boneless chicken breasts
1/2 cup fresh basil leaves
1 tablespoon wine vinegar
1 teaspoon Dijon mustard
2 cloves minced garlic
salt and black pepper to taste
1/2 cup olive oil
2 sweet potatoes
20 cherry es
6 cups lettuce leaves

preparation

Cut a slit in thickest part of chicken; insert 2 fresh basil leaves in each one. Chop remaining basil.
Whish together vinegar, mustard, garlic, salt and pepper. Whisk in oil and chopped basil.
Remove 2 tablespoons of the dressing and brush over chicken. Peel and cut potatoes into 1 inch cubes.
Blanch potatoes in boiling water for 8 minutes. Drain.
Thread potatoes and es onto separate skewers. Brush with some of the reserved dressing.
Grill or broil chicken, potato and skewers. Season lettuce with remaining dressing. Arrange on plates.
Slice chicken diagonally.
Fan over lettuce with vegetables.

Grilled chicken salad with asparagus and blue cheese

Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour

1/2 cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
2 1/4 pounds skinless, boneless chicken breast halves
1/2 pound asparagus, stems trimmed and peeled
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1 small red onion, halved lengthwise and thinly sliced
2 teaspoons fresh rosemary, finely chopped
1/2 cup oil-packed sun-dried halves, patted dry and coarsely chopped
3 ounces drained canned water chestnuts, thinly sliced
1/2 pound Gorgonzola or Stilton cheese, crumbled
1/2 pound finely diced ham
3 bibb lettuce, leaves separated

preparation

Whisk 3 tablespoons of the oil with the lemon juice, mustard and 1/2 teaspoon each of salt and pepper.
Add the chicken breast and turn to coat. Cover and marinate at room temperature for 1 hour.
In a large skillet of boiling salted water, cook the asparagus until crisp tender. Drain, rinse with cold water and drain again.
Cut the asparagus into 1 1/2 inch lengths.Grill or panfry the chicken until nicely browned and cooked through. Let cool.
Heat 2 more tablespoons of the oil in a large skillet. Add the peppers and onion and cook until crisp tender.
Cut the chicken into 1/4-inch thick slices. Transfer to a bowl, add the rosemary and toss.
Stir in the pepper mixture, asparagus, sun-dried es and water chestnuts.
Add the cheese, ham and remaining 3 tablespoons oil and toss well. Season with salt and pepper.
Serve the salad on lettuce leaves.

Grilled salmon fillets with sun-dried tomatoes

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

4 salmon fillets with skin on (6 ounce portions)
3/4 cup sun dried es, finely chopped
2 tablespoons unsalted butter, softened
2 tablespoons grapeseed oil
1 tablespoon Mrs. Dash original blend seasoning
Pam cooking spray for high temp cooking
Aluminum foil

preparation

Remove salmon fillets from refrigerator and allow them to reach room temperature.

Make topping: In a small bowl, combine sun dried es and butter. Mix thoroughly and set aside.

Preheat grill or cast iron griddle to medium heat. Brush fillets with grapeseed oil and season with Mrs. Dash seasoning.

Generously spray cooking surface with cooking spray. Place fillets on the grill, skin side up. Grill side without skin for approximately 2-3 minutes, watching carefully not to burn.

Flip to skin down side and grill for 3-4 minutes. Cover with foil until skin is crispy.

Preheat oven to 375 degrees. Place generous portion of sun dried topping on top of fillets. Heat for another 6-7 minutes, until sun dried es begin to crisp.

Serve immediately.

Jollof rice

Serves: 6

Preparation time:20 minutes

Cooking time:40 minutes

• 3 cups long-grain brown rice
• 2 plump es, chopped
• 1 red bell pepper, chopped
• ¼ cup oil
• 1 large onion, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon thyme
• 3 tablespoons paste
• 1 bay leaf
• 1 Scotch bonnet pepper
• 1 teaspoon bouillon powder or cube
• 2 cups chicken broth
• 2 cups water
• Salt, to taste

preparation

1. Wash the rice and set it aside. Add , bell pepper, half of the onion in a blender, and puree until smooth.
2. Heat your oil in a large pot over medium-high heat. Add the remaining chopped onions, garlic, and thyme and saute for about 2-3 minutes until onion is translucent and slightly caramelized.
3. Then add paste and cook for about 3 minutes. Add in pureed mixture and cook while stirring for about 15-20 minutes.
4. Add washed rice, bay leaf, Scotch bonnet, bouillon powder, chicken broth, and water. Give everything a generous stir, then season with salt to taste.
5. Bring the liquids to a rolling boil, then cover and reduce heat to low. Allow rice to cook until tender and fluffy (about 30-40 minutes)
6. Turn off heat, allow the rice to cool for about 10 minutes, then fluff rice using a fork.
7. Serve with grilled chicken or meat.

Kale tabbouleh

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

1 cup fine bulgur
1 bunch kale, stems removed, leaves finely chopped (5 cups)
3 tablespoons mint, roughly chopped
4 tablespoons chopped parsley
2 spring onions, sliced
½ cucumber, diced
4 es, deseeded and chopped
pinch of ground cinnamon
pinch of ground allspice
6 tbsp olive oil
2 tablespoons lemon juice
100g feta cheese, crumbled
4 lettuce leaves separated, to serve

preparation

Cook bulgur according to package instructions. Cool.
Stir the kale, mint, spring onions, cucumber and es through the bulghar wheat. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the feta. To serve, scoop the salad onto leaves of lettuce.

Lamb stew

Serves: 8

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

4 pounds lamb shoulder, cut into 2 inch pieces
3 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, crushed and chopped
3 tablespoons paste
3 tablespoons flour
salt and black ground pepper to taste
1 bouquet garni
1 tablespoon chopped parsley

Garnish:
1 pound carrots, peeled
1 pound white turnips, peeled
8 ounces green peas
8 ounces green beans, trimmed
8 ounces pearl onions, peeled
1 1/2 pounds potatoes, peeled

preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.

Lasagna

Serves: 10

Preparation time: 1 hour

Cooking time:25 minutes

5 cups meat sauce, see recipe below
1 pound lasagna noodles
2 cups mozzarella cheese
4 cups medium cream sauce (see sauces)
3 cups cooked chopped spinach

For meat sauce:
2 teaspoons vegetable oil
1 1/2 cups chopped onions
1/4 cup chopped parsley
3 garlic cloves, chopped
1 pound ground beef
1-28 ounce can plum es, chopped
1 1/2 cups beef stock
3 teaspoons paste
2 teaspoons dried oregano
2 bay leaves salt and pepper

preparation

Meat sauce:
In a large heavy saucepan heat oil over moderate heat. Add onion, parsley and garlic.
Cook until onions are soft, about 5 minutes. Add beef and cook while stirring and breaking up the meat, until evenly brown.
Add es, beef stock, paste, oregano and bay leaves; cook stirring over medium heat until mixture starts to simmer.
Reduce heat and simmer for one hour or until thickened to desired consistency.
Remove bay leaves. Add salt and pepper to taste.

PASTA:
Cook 1 pound of lasagna in a large pot of salted boiling water until al dente. Transfer to cold water to cool the pasta.
When cold, arrange pasta on a sheet pan.
Cover with a moist towel.
TO ASSEMBLE LASAGNA:
Spread about 1/2 cup of meat sauce over the bottom of a 13 by 9 inch deep baking dish. Arrange a layer of lasagna noodles on top. Spread with a little meat sauce, then a little cream sauce, and half of the spinach. Sprinkle with mozzarella cheese.
Repeat the same process until all ingredients have been used, finishing with cream sauce and cheese.
Bake at 400 degrees for 20 to 30 minutes, or refrigerate until needed, then bake at 375 degrees for 40 to 50 minutes.

Leg of baby lamb nicoise

Serves: 6

Preparation time: 30 minutes

Cooking time:50 minutes

3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pounds each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum es, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped
Zest lemons and cut into julienne. Make juice with two.

preparation

Zest lemons and cut into julienne. Make juice with two.
Using a lemon zester or a microplane, remove the very top layer of lemon skin and as little as possible of the spongy white pith lying just beneath. All of the aromatic and tasty oils reside in that top layer, while the pith starts to get pretty bitter. Blanch lemon zest in boiling water. Strain and set aside.
Remove the outer leaves of the baby artichokes. Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan.
Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add es and roast for 15 minutes.
Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings. Crush pitted olives with a mallet.
Carve lamb, surround with vegetables. Sprinkle with olives.

Leg of baby lamb niçoise

Serves: 8

Preparation time: 30 minutes

Cooking time:30 minutes

3 lemons
16 baby artichokes
2 legs of baby lamb, 2 1/2 pound each
1 teaspoon black peppercorns, crushed
3 tablespoons olive oil
2 sprigs fresh thyme
1 bay leaf
1/2 cup onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 teaspoon honey
8 plum es, cored, peeled, halved lengthwise, seeds discarded
1/4 cup black Nicoise olives, pitted
1 tablespoon italian parsley, chopped

preparation

Zest lemons and cut into julienne. Make juice with two.
Peel and cut the third into sections removing skin and membranes. Blanch lemon zest in boiling water. Strain and set aside. Remove the outer leaves of the baby artichokes.
Cut off leaves 1 inch above the hearts, and trim the bottoms until round and smooth. Halve the artichokes lengthwise and toss them in 1 tablespoon lemon juice. Set aside.
Remove lamb hip bone and fat. Season with pepper and salt. Heat oil in a roasting pan. Brown lamb on all sides. Add thyme, bay leaf, onion, garlic, salt and pepper and artichokes. Stir well.
Roast in 425 degree oven 25 to 30 minutes tossing vegetables every 10 minutes.
Brush the legs with the honey, pour 2 tablespoons lemon juice over meat with lemon zest. Mix well and roast for 5 minutes. Add es and roast for 15 minutes. Remove from oven when done. For rare inside temperature of lamb is 130 to 140 degrees, medium-rare, 145-155, and for well done, above 170 degrees.
Transfer lamb to a platter. Add 2 tablespoons water to vegetable mix. Taste for seasonings.
Crush pitted olives with a mallet. Carve lamb, surround with vegetables. Sprinkle with lemon fillets and olives.

Lentil burgers

Serves: 4

Preparation time:10 minutes

Cooking time:15 minutes

1 ½ cups dried red lentils
2 large garlic cloves minced
1/3 cup diced shallot
1/2 cup grated carrots
1 tablespoon paste
1/4 cup chopped fresh cilantro or flat parsley
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper
oil for pan frying

preparation

Soak the lentils in cold water to cover by about 2 inches for two hours. Rinse and drain thoroughly.
Combine the drained lentils, garlic, shallot, carrot, paste, cilantro or parsley, salt, and black pepper in a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the bowl as needed.
Pre-heat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat.
Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick.
Heat the oil in a large nonstick skillet. Cook the patties for about 4 minutes on each side, or until golden and crispy.
Bake the patties for 5 minutes. Flip them over and bake for about 5 more minutes.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a salad; or oven browned potatoes.

Lemon herb Tahini sauce

Linguine primavera

Serves: 4

Preparation time: 15 minutes

Cooking time:15 minutes

1 cup chicken or vegetable broth
12 Sun-dried es, (not in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese

preparation

Heat broth in a small saucepan. Remove from heat. Add es. Let stand until soft. Drain reserving broth. Slice es into thin strips.
Heat oil in a heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried es strips, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes. Cook linguine in a large pot of boiling salted water until tender but still firm. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper to taste.
Transfer pasta mixture to bowl; sprinkle with Parmesan cheese.

Mediterranean farro salad

Serves: 8

Preparation time:15 minutes

Cooking time:30 minutes

1 cup uncooked Farro, soaked in water for 1 hour
1/4 teaspoon kosher salt
1/2 cup sundried es, cut into julienne slices
1 large cucumber seeded and finely diced
3/4 cup jarred roasted red peppers drained and finely diced
1 pint cherry es halved
1 cup frozen petite peas thawed
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese

For the Italian Vinaigrette Dressing:

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

preparation

Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
Add all of the remaining ingredients to the bowl except for the feta: sundried es, cucumber, roasted red pepper, cherry es, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Mediterranean fillets of cod

Serves: 6

Preparation time: 30 minutes

Cooking time:30 minutes

1/2 cup oil
8 ounces fresh fennel cut into small wedges
10 ounces es
2 cloves crushed garlic
1 teaspoon saffron
1/4 teaspoon cumin
1/4 teaspoon ground coriander
6 7-ounce cod fillets
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup seasoned breadcrumbs
1 cup dry white wine
Garnish with dill sprigs
6 lemon wedges

preparation

Heat the oil in a saute pan. Stir in the fennel and cook over low heat for 10 minutes. Peel es, remove seeds, and chop. Add the es, garlic and saffron to the fennel. Season with cumin and coriander. Simmer for 20 minutes.
Arrange the fish fillets in a buttered baking dish. Season with salt and pepper. Cover with breadcrumbs. Pour the wine over and cover with the sauce.
Bake for 10 minutes at 400 F (205 C). Transfer the fillets onto serving platter. Simmer sauce to reduce. Coat with the sauce.
Garnish with dill and lemon wedges.

Moqueca seafood stew

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

3 tablespoons Olive oil
1/2 cup yellow onion diced
1 jalapeno diced
1 medium red bell pepper seeds removed and sliced
1 medium yellow bell pepper seeds removed and sliced
2 cloves garlic finely chopped
1 teaspoon sweet paprika
¼ teaspoon cayenne
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 pounds cod or other firm white fish, cut into large 1-2 inch pieces
1 13 ounce can chopped es
1 tablespoon paste
2 cups seafood stock or vegetable stock
13 ounce can coconut milk full fat
1 lime zested + lime cut into wedges
2 green onions chopped, for garnish

Brazilian Rice
2 tablespoons Olive oil
1/2 cup yellow onion diced
1 garlic clove finely chopped
1 cup jasmine rice washed and rinsed
2 cups vegetable stock
½ teaspoon kosher salt to taste

preparation

Bring a large pot top medium heat and add the olive oil,the chopped onion and jalapeño and saute for 2-3 minutes until softened. Add the sliced bell peppers and cook for another 2-3 minutes.
Add the chopped garlic, paprika and cayenne and cook for another 1-2 minutes.
Add chopped es with their juices, paste and stir everything together and cooking for another 2-3 minutes.
Season the fish with salt and pepper and place the fish on top of the vegetables.
Pour the coconut milk and seafood stock into the pot and add the lime zest and season with salt and pepper. Gently mix the content.
Cover the pot. Over low heat, cook the moqueca for 10-15 minutes until the fish is just cooked through and soup has reduced slightly.
Remove moqueca from the heat and taste for seasoning. Serve moqueca on top of cooked jasmine rice and garnish with green onions and lime wedges.

Brazilian Rice

Bring a small pot to medium heat and add olive oil, chopped onion and saute until lightly caramelized, about 3-5 minutes.
Add the jasmine rice and saute so all of the rice is coated with oil.
Pour in the vegetable stock and season with salt and pepper. Bring the rice to a boil, then lower the heat to a simmer and cover with a lid. Continue cooking the rice for about 20 minutes, until the liquid has evaporated.
When cooked, fluff the rice with a fork and serve with moqueca.

Moroccan spiced chickpea soup

Serves: 6

Preparation time: 10 minutes

Cooking time:1 hour

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped es
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

preparation

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add es, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Mussels and spaghetti

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

3 pounds fresh mussels
1 bay leaf
6 peppercorns
2 whole cloves
1/4 cup dry white wine
3 quarts water
1/2 teaspoon salt
1 pound spaghetti
4 tablespoons olive oil
1 tablespoon garlic, minced
1 cup stewed es
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon white pepper

preparation

Scrub mussels under cold water. Remove beards and drain. In a large saucepan or kettle add mussels, bay leaf, peppercorns, cloves, and wine. Cover and bring to a boil. Cook over high heat until mussels open, 4 to 6 minutes. Strain mussels. Remove from shells. Save broth.
Cook spaghetti in boiling water for 6 minutes. Drain. Heat oil in a large skillet. Add garlic and cook briefly, stirring, but do not brown.
Add es, broth and spaghetti. Cook, stirring often until spaghetti are done. Add mussels. Stir and heat for a moment. Add basil and season with salt and pepper to taste. Toss and serve hot.

Mussels marinara with linguine

Serves: 6

Preparation time: 25 minutes

Cooking time:45 minutes

12 ounces linguine
4 quarts mussels
1 cup thinly sliced onion
3 cloves garlic, finely minced
1/4 cup olive oil
1 lemon, thinly sliced
1 pound Italian plum es, peeled and seeded
3 ounces paste
2 teaspoons chopped fresh basil
1/8 teaspoon cayenne pepper
1/2 teaspoon ground pepper
1 teaspoon salt
1 cup dry red wine
parsley for garnish

preparation

Clean the mussels. Saute the onion and garlic in the olive oil in a large pot. Add the lemon slices when the onion is soft.
Whirl the es and paste in a food processor. Add to the pot with the basil, cayenne and black pepper and salt.
Simmer over low heat, stirring occasionally, about 25 minutes. Add the wine and simmer 15 to 20 minutes more.
Cook the linguine until al dente and drain well.
Turn out into a shallow bowl. Add the mussels to the simmering sauce and cook about 6 to 8 minutes, until the shells open.
Discard any unopened shells. Pour the sauce with mussels over the pasta and mix very gently.
Sprinkle with the chopped parsley and serve.

Neapolitan pizza for a home kitchen

Serves: 6

Preparation time:1 hour

Cooking time:8 minutes

20 ounces (4 cups) Italian tipo 00 flour (see note), plus extra for dusting dough
2 teaspoons salt, plus extra for assembly
1 teaspoon active dry yeast
2 teaspoons sugar
12 ounces water
1 (14-ounce) can whole peeled Italian es
12 ounces buffalo mozzarella or fresh cow's milk mozzarella
6 tablespoons extra virgin olive oil
24 basil leaves

preparation

Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed just until mixture comes together and no dry flour remains. Allow to rest for 10 minutes. Knead on low speed for an additional ten minutes. The mixture should come together into a cohesive mass that barely sticks to the bottom of the bowl as it kneads. Depending on the type of flour used, you may need to add up to 1/2 cup additional flour. If dough sticks heavily to bottom of bowl, add flour 1 tablespoon at a time with mixer running until it forms a mass that just barely sticks to the bowl. Cover bowl tightly with plastic or transfer the dough to two gallon-sized zipper lock bags, seal, and refrigerate for at least 8 and up to 72 hours.
2.

Transfer the dough to a floured work surface and dust the top with additional flour. Using a bench scraper, divide the dough into six even pieces, approximately six ounces each. Using floured hands, shape each piece into a neat ball by gathering the dough towards the bottom. Coat four small containers with non-stick cooking spray or olive oil (large cereal bowls work great for this) and add one dough ball to each bowl. Lightly spray top of dough ball with non-stick cooking spray. Cover tightly with plastic wrap, and allow to rise at room temperature for 2 hours (dough should roughly double in volume).
3.

Meanwhile, drain es in fine meshed strainer and break them up with your fingers, squeezing excess juice out from the interior. Transfer the es to a blender with a 1/2 teaspoon of kosher salt and blend until smooth. Transfer to a bowl and set aside. Cut the mozzarella into 1/2-inch chunks and place on a plate on a triple layer of paper towels or a clean kitchen towel. Place another triple layer of paper towels or clean dish towel on top of the cheese and stack another plate on top. Allow the excess water to blot out for at least 10 minutes.
4.

Transfer 1 ball of dough to a medium bowl filled with flour and flip to coat. Lift it and gently pat off the excess flour. Transfer it to a floured surface and gently stretch it into a 10-inch circle, leaving the outer 1-inch edge slightly thicker than the center. The best way to do this it to start by gently stretching with your fingertips. Pick up the slightly stretched dough and place it on the opened face of your left hand. Toss it back and forth between your opened hands, rotating it slightly with each toss until it stretches out to around 8-inches in diameter. Return it to the work surface. With your left hand flat in the center of the round, use your right hand to stretch the edge of the dough out, rotating as needed until it is an even 10-inches in diameter.
5.

Have your sauce, drained cheese, pizza dough, olive oil, kosher salt, and basil leaves ready and close to the stovetop. Preheat the broiler to high and arrange the rack such that you can just barely fit a 12-inch heavy-bottomed oven-proof cast iron or stainless steel skillet on top of it. Dust skillet with flour, tap out excess, then heat the skillet over high heat and heat until lightly smoking, about three minutes. Transfer one dough round to the skillet. It should fill up the entire bottom surface. Working quickly, spread two tablespoons sauce evenly over the dough, leaving the outer 1-inch border un-sauced. Top with 1/6 of the cheese chunks. Season with kosher salt. Drizzle with 1 tablespoon olive oil, and scatter four basil leaves over the surface. Transfer skillet to broiler and broil until pizza is puffed and darkly charred in spots (this can take anywhere between 1 1/2 to 4 minutes, depending on the strength of your broiler). Return the skillet to the stovetop and cook until the bottom is darkly charred in spots, using a thin metal spatula to peek after about 1 minute (depending on the skillet you use, you may skip this step if the pizza is already charred). Transfer the pizza to a cutting board and serve immediately. Repeat steps 4 and 5 to bake remaining pizzas.

Niçoise salad

Serves: 2

Preparation time:20 minutes

Cooking time:15 minutes

For the Dressing

3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup olive oil

For the Salad

2 small red potatoes
1/2 cup cut fresh green beans
3-1/2 cups torn Bibb lettuce, washed and spun dry
1/2 cup cherry es, halved or a summer red , cut into small wedges
10 Nicoise olives, pitted
2 hard-boiled large eggs, quartered
1 (5-ounce) can albacore, drained and flaked

preparation

To make the dressing, combine the white wine vinegar, Dijon mustard, onion powder, salt and pepper in a small bowl. Add the olive oil in a slow, steady stream, whisking as you go. Set the dressing aside.

Cook the vegetables on the stovetop. For the potatoes, place the whole red potatoes in a small saucepan and cover them with cold water. Bring the water to a boil. Then, reduce the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 15 to 20 minutes. Drain and discard the cooking water and let the potatoes cool before cutting them into quarters.

For the green beans, blanching is best. Bring a small saucepan of salted water to a boil. When the water is boiling, add the green beans and cook for about 3 minutes, until they’re tender-crisp. Remove the beans to a bowl of ice water to cool them down.

Divide the lettuce between two salad bowls. Top each plate with half of the potatoes, beans, es, olives, hard-boiled eggs and tuna. Drizzle the salads with dressing and serve any extra dressing on the side.

Chef's notes:
The 19th century century Niçoise salad recipe as it is kept in the archives in Nice, France consists of local ingredients:
Tomatoes, Broad beans and/or small purple artichokes hearts, green Onions or radishes, local summer peppers, Basil, Anchovy, Nice black olives (small and specific to the region), Olive oil, Garlic, Salt pepper
If we want to respect in an orthodox way the model of the Nicoise salad, we should not add anything more. Forget about the grilled tuna, it was a rich thing back then, nobody ate that. You'll also notice there's no egg: at that time, the Nicoise salad was really all raw - or at least, as far as anchovies and olives go, fermented, but not cooked.
Dressing the salad: Traditionally, the Niçoise salad is laid out flat, so that all the ingredients are visible and well distributed. You should therefore take a large, slightly deep plate rather than a salad bowl.
The local garlic, which is pink, will be used to rub the plate to flavor it. Do not put the minced garlic cloves directly in the salad, it would be too strong. Place the es in quarters first, then add all the other ingredients on top and drizzle with a little olive oil (and red wine vinegar if you like). A little salt if necessary and a turn of the pepper mill, a few chopped basil leaves, and it's ready.

Nowadays, Niçoise salad has become a mix of various colorful ingredients consisting of potatoes, black olives, green beans, artichokes hearts, green onions, radishes, cucumbers, peppers, anchovies and vinaigrette dressing. Hard boiled eggs , tuna, (canned or fresh broiled and sliced) , grilled salmon pieces, or chicken are often the main proteins in the recipe.
Some people say the salad is served on a bed of lettuce and others say that es are the base. And some do not arrange the elements of the salad at all, but just toss it all together.

Paella valenciana

Serves: 6

Preparation time: 40 minutes

Cooking time:2 hours

1/2 pound cooked lobster
1/2 pound cooked shrimp
6 fresh mussels
1/2 pound chorizo or garlic sausage
3 chicken breasts, cut in half across
1 teaspoon salt
1/4 cup olive oil
2 ounces chopped onion
1 teaspoon minced garlic
1 medium sliced sweet red or green peppers
2 peeled es
1 cup rice
1 teaspoon saffron
1 quart chicken stock
1/2 cup frozen peas

preparation

Cut lobster meat into chunks.
Wash and scrub the live mussels, and remove beards. Cover sausage with water and simmer for 10 minutes.
Use kielbassa or other garlic smoked pork sausage.
Season chicken pieces with salt and pepper. Brown both sides in half of the oil.
In a heavy cast iron pot, heat the remaining oil. Stir in the onion, garlic, peppers, and cook over low heat for 10 minutes. Add chopped seeded es.
Stir in rice, saffron and stock. Bring to a boil. Simmer for 10 minutes. Add the browned chicken, all seafood and sliced sausage.
Bake 25 minutes at 375 degrees.
Steam peas for 5 minutes and sprinkle on top. Serve hot in serving dish.

Pan-seared cod fillets in white wine and tamato basil sauce

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

For the White Wine Tomato Basil Sauce:
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
3 large cloves garlic, finely minced
1 cup Marinara sauce or sauce
1 cup diced peeled es
1/4 cup dry white wine
1/2 cup fresh basil, finely chopped
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
salt to taste
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper

For the Cod:
2 tablespoons olive oil
4 - 6 ounce fillets fresh cod
Salt and pepper

preparation

For the White Wine Tomato Basil Sauce:Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the sauce, diced peeled es and the white wine. Cook 9 to 12 minutes, stirring over low heat. Stir in the basil, lemon juice, lemon zest, salt, sugar, and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed. For the Cod:Heat oil in a large saute pan over medium heat. Pat the cod dry with paper towels. Then season both sides of cod with salt and pepper. Place cod in the oil and cook until golden brown, about 3 minutes. Carefully flip the cod over and continue cooking for another 3 to 4 minutes, OR until it's cooked through. Pour the white wine basil sauce over the cod, let the sauce warm up for a minute, then remove from heat and and serve at once.

Panzanella salad

Serves: 4

Preparation time:15 minutes

Cooking time:10 minutes

5 oz or ½ loaf of a rustic Italian bread or baguette, preferably stale cut into 1-inch cubes (about 3 cups)
6 tablespoons extra-virgin olive oil, more to taste
1/2 teaspoon sea salt, more to taste
2 pounds very ripe es, preferably a mix of varieties and colors
1/4 cup red wine vinegar
2 garlic cloves minced
1/2 tsp Dijon mustard
Black pepper
1/2 cup thinly sliced red onion or shallot
1/2 cup packed fresh basil torn

preparation

Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil. Bake until they are golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut es into bite-size pieces and transfer to a large bowl. Add onions, garlic, 1 tablespoon vinegar, 1/4 teaspoon salt. Toss to coat and set aside.

In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in basil.
Add bread cubes to the es and toss well. Let sit for at least 30 minutes before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Pasta e fagioli with pesto and butternut squash

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

6 oz. orrechiette or small shells, or other small pasta
2 Tbs. extra-virgin olive oil
1 cup chopped yellow onion
2-1/2 cups diced (1/2 to 3/4 inch) butternut squash
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sage
2 medium cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 Tbs. paste
1/2 cup dry white wine
4 cups vegetable broth
1 15-oz. can kidney beans (white or red), or Roman beans, rinsed and drained (1-3/4 cups)
1 14-oz. can crushed peeled es with juice
Freshly ground black pepper

For the pesto:
1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
2 Tbsp coarsely chopped fresh sage
1 medium clove garlic, chopped
1/2 cup Parmigiano-Reggiano or Grana Padano, coarsely grated; more, finely grated, for serving
Sea salt and freshly ground black pepper
6 Tbsp extra-virgin olive oil

preparation

Make the soup
Bring a large pot of water to a boil, and cook the pasta according to package directions until not quite al dente.
Meanwhile, heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until shimmering. Add the onion and 1/4 tsp. salt; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Add the squash and stir to coat with the oil. Add the parsley, sage, garlic, and pepper flakes, and cook, stirring, until fragrant, about 30 seconds.
Add the paste and cook, stirring, until it is evenly distributed and looks slightly darker, 1 to 2 minutes. Add the wine and cook until almost evaporated, about 1 minute. Add the broth, beans, and es. Stir well, scraping the bottom of the pot, and simmer until the squash is barely tender, 13 to 15 minutes. Add the pasta and continue simmering until the squash and pasta are tender, 1 to 2 minutes. Remove from the heat.
Make the pesto and serve
Put the parsley, sage, garlic, and coarsely grated cheese in a food processor. Sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper and drizzle with the oil. Pulse until finely chopped, adding more oil if necessary to give it consistency. Season to taste with salt and pepper, and transfer to a bowl.
Thin the soup with water if desired and add 1/4 tsp. pepper. Season to taste with more salt and pepper. Divide among soup bowls and spoon 1 to 2 Tbsp pesto on top of each serving. Pass the finely grated cheese at the table.

Pasta roll with three cheese

Serves: 6

Preparation time: 30 minutes

Cooking time:25 minutes

2 teaspoons butter
4 medium minced scallions
1/2 cup minced smoked ham
6 ounces soft cream cheese
1/2 cup firm ricotta cheese
1/2 cup grated parmesan
2 eggs
1/2 teaspoon black ground pepper
1-12-inch by 14-inch sheet of pasta
6 thin slices ham
1 1/2 cups marinara sauce

preparation

Melt butter in a skillet. Add scallions, and cook over low heat until soft. Combine minced ham, three cheeses, eggs, and scallion. Season with pepper.
Lay the sheet of pasta roll on a sheet pan. Spread one half of cheese mixture over surface of pasta roll.
Cover cheese with the sliced ham. Spread remaining cheese over ham. Roll up pasta, jelly roll style.
Do not roll loosely to avoid water seepage while cooking. Roll pasta in cheese cloth.
Tie each end with string. Poach in boiling water for 25 min. Drain, cool.
Remove cheese cloth. Slice into 1 inch slices. Arrange on hot plate. Serve with marinara.

Pasta with summer vegetables

Serves: 6

Preparation time: 15 minutes

Cooking time:20 minutes

1 pound fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped es
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese

preparation

Cook pasta in salted boiling water until tender but firm; drain and keep hot.
Meanwhile, in large skillet over medium heat, heat oil. Add zucchini and garlic; cook for 5 minutes, stirring frequently.
Add es and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; simmer for 5 minutes. Season with salt and pepper. Toss sauce with hot pasta. Serve immediately, with Parmesan cheese for sprinkling on top.

Penne in cream sauce and sausage

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
1 cup dry white wine
1 14-ounce can diced peeled es with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese

preparation

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes.
Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes.
Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 5 minutes. Add es with juices and simmer 5 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper.
Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta; transfer to large bowl. Bring sauce to simmer. Pour sauce over pasta. Add 1/2 cup cheese and toss to coat. Sprinkle with remaining 1/2 cup cheese and 2 tablespoons parsley.

Pistou soup

Serves: 12

Preparation time: 40 minutes

Cooking time:50 minutes

4 tablespoons olive oil
1 onion
3 cloves of garlic
3 medium leeks
1 small fennel bulb
3 carrots
1 stick of celery
3 courgettes
2 sprigs of fresh flat-leaf parsley
2 fresh bay leaves
250 g baby green beans
1 x 400 g tin of chopped es
1 x 400 g tin of cannellini beans
1 x 400 g tin of borlotti beans
70 g small macaroni

PISTOU SAUCE
5 cloves of garlic
6 sprigs of fresh basil
60 g Parmesan cheese
3 tablespoons extra virgin olive oil

preparation

Peel and finely chop the onion and garlic, then trim and slice the leek. Chip and chop the fennel, carrots, celery and courgettes, then pick and roughly chop the parsley leaves.
Heat the olive oil in a large saucepan over a medium heat and sauté the onion, garlic and leek for 5 minutes.
Add the other chopped ingredients, the bay, green beans and chopped es. Drain and add the beans. Cover with water, season and simmer until the vegetables are tender.
Add the pasta and simmer until cooked, adding water if the soup is too thick.
For the pistou sauce, peel and add the garlic to a pestle and mortar, pick in the basil leaves and add some sea salt. Pound until puréed, then finely grate in the Parmesan and muddle in the extra virgin olive oil to make a paste.
Serve the soup with a dollop of pistou.

The pistou sauce can also be made in a food processor or blender,

Pizza margherita

Serves: 4

Preparation time: 1 hour 30 minutes

Cooking time:12 minutes

Dough
1 envelope (1/4-ounce) active dry yeast
1 teaspoon sugar (5 ml)
⅓ cup lukewarm water (75 ml)
1 ⅓ cups lukewarm water (325 ml)
2 teaspoons coarse salt (10 ml)
¼ cup oilve oil (60 ml)
3 ¾ cups all-purpose flour (925 ml)
flour for kneading and rolling
olive oil for oiling the bowl (15 ml)

Sauce
3 tablespoons olive oil (45 ml)
1 cloves garlic, chopped
2 28 ounce cans whole plum es, preferably San Marzano es (1592 ml)
Coarse salt and freshly cracked black pepper, to taste

Toppings
4 balls buffalo mozzarella, sliced into 1/4-inch thick rounds (about 1 pound/454 grams)
1 small bunch fresh basil leaves, shredded (roughly 24 basil leaves)
Coarse salt and freshly cracked black pepper, to taste
pinch red chile flakes, optional
olive oil, for drizzling on the pizza

preparation

Dough
In a small bowl, add 1/3 cup lukewarm water and 1 tsp. sugar. Add yeast and let sit until foamy, about 5 to 10 minutes.

Combine 3 ¾ all-purpose flour and salt in the bowl of a stand mixer. In a stand mixer fitted with a dough blade, add water, olive and yeast mixture and blend. Knead on low speed for about 10 to 12 minutes until the dough comes together and is smooth. Remove dough from the bowl. Turn dough onto a well-floured surface and continue knead by hand until smooth and elastic, about 2 to 5 minutes. The dough should be soft but not sticky. If dough is still too sticky, add a little more flour. Place the dough in a lightly oiled medium bowl and cover. Let rest in a warm spot until doubled, about 45 to 60 minutes.

Sauce
Drain the es in a strainer to remove excess liquid. Process the es in a food mill over a medium bowl. Discard excess liquid or keep to make a soup.

Heat olive oil in a medium saucepan on medium-low heat. Add the garlic and sauté 2 minutes or until softened. Add es and simmer for 10 minutes. Season the sauce with salt and pepper. Set sauce aside. Let cool to room temperature.

Toppings
Preheat oven to 500 degrees F.

Place a pizza stone on the bottom rack of oven when oven begins to preheat. Heat according to manufacturer’s directions.

Punch down dough. Divide dough into 4 balls. Using your hands, stretch and pull (or alternatively roll with a rolling pin) each ball of dough into 10 to 12-inch rounds depending on how thin you want your crust.

Sprinkle some flour onto a pizza paddle (if you don’t have a paddle, you can sprinkle flour on pizza pans or baking sheets). Place a round of dough onto the pizza paddle or pan. Evenly spoon over sauce and basil and cheese. Season the pizzas with salt and pepper and chile flakes, if desired. Drizzle with olive oil. Transfer the pizza to the preheated pizza stone. Bake until topping is bubbly and crust is golden brown, about 8 to 10 minutes. Repeat with remaining rounds of dough.

Polenta with roasted tomatoes and shallots

Serves: 4

Preparation time: 30 minutes

Cooking time:30 minutes

6 shallots , halved lengthwise
2 tablespoons extra-virgin olive oil , divided
1/4 teaspoon each salt and pepper , divided
3 cups cherry es
3 cloves garlic , thinly sliced
2 tablespoons chopped chives

Cheesy Polenta:
2/3 cups cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup finely grated Parmesan cheese (approx)
1/2 cup crumbled goat cheese or feta cheese

preparation

Preheat oven to 400°F.
On baking sheet, toss together shallots and half each of the oil, salt and pepper; roast for 8 minutes. Meanwhile, in bowl, toss together es, garlic and remaining oil, salt and pepper. Remove pan from oven; add mixture. Return to oven; roast until vegetables are softened, about 15 minutes. Let cool slightly.
Cheesy Polenta: Meanwhile, in saucepan, bring 3 1/2 cups water to boil; whisk in cornmeal, salt and pepper. Reduce heat to medium-low; cook, stirring frequently, until thick enough to mound on spoon, about 10 minutes. Stir in Parmesan and goat cheese.
Spoon Cheesy Polenta into shallow bowls; top with mixture. Top with more Parmesan, if desired, and chives.

Recipe adapted from Canadian Living Magazine section: ON THE TABLE IN 30 MINUTES

Pork and winter squash stew

Serves: 4

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed es
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving

preparation

Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the es, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.

Pork chops parmigiana

Serves: 4

Preparation time: 10 min

Cooking time:50 minutes

2 tsp. oil
4 boneless pork chops (1 lb./450 g)
1/4 cup Parmesan Grated Cheese
1 pkg. (8 oz./225 g) sliced fresh mushrooms
1 onion , chopped
1 jar (700 mL) pasta sauce
3 Tbsp. chopped fresh basil or 1 Tbsp. dried basil leaves
1 cup Parmesan grated Cheese

preparation

Heat oven to 350ºF.
Heat oil in large nonstick skillet on medium-high heat. Add chops; cook 2 min. on each side. Transfer to 13x9-inch baking dish, reserving drippings in skillet; sprinkle chops with Parmesan.

Add vegetables to drippings in skillet; cook and stir 5 to 6 min. or until tender. Stir in pasta sauce and basil; cook on medium heat 10 min., stirring occasionally. Pour over chops.
Bake 20 min. or until chops are done (160°F). Top with shredded cheese; bake 5 min. or until melted.

Provençal three-grain soup

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

1/3 cup spelt
1/3 cup pearl barley
1/3 dark green lentils
3 leeks, white portion only
2 carrots, chopped
2 bay leaves
1/2 t. of fresh or dry thyme
1 head of garlic, all the cloves peeled
1 28 oz. can of es/or your own canned es,chopped
Sea salt
Olive oil

preparation

Rinse your grains and lentils off in a fine colander, set aside.

Put about a tablespoon of olive oil, about 1 teaspoon of sea salt, the herbs, leeks or onions, and carrots in a heavy bottomed soup pot. Turn the heat on fairly low and cook them covered for about five minutes, so they soften but don’t brown. This is called sweating.

Add the whole can of es, juice and all, then add about 5 cups of water. Bring this to a simmer.

Add the grains, lentils and all those garlic cloves (The garlic cloves are the secret weapon! If you or your family is garlic shy, don’t worry, the soup doesn’t taste very garlicky when it’s done.)

Simmer covered until the grains are tender, about 45 minutes, depending on the grains. Add more water if necessary, to keep it at the thickness you prefer.

Test for seasoning. Add some fresh ground pepper, and serve in bowls drizzled with extra virgin olive oil. Don’t skip the olive oil swirl. It really makes it, somehow.

It’s that easy, and that good. I usually double this recipe for leftovers.

Note re: leftovers: The grains soak up all the liquid when the soup is sitting in the fridge, leaving the soup a semi-solid mass–so you’ll have to add a good deal of water when you go to reheat. This doesn’t effect flavor at all. It’s an excellent leftover type soup.

Provencale braised beef casserole

Serves: 6

Preparation time: 40 minutes

Cooking time:3 hours 30 minutes

5 ounces pork, back fat sliced 1/8 inch thick
2 1/2 pounds braising beef such as top round or top sirloin
MARINADE:
2 medium onions, sliced
2 medium carrots, sliced
1 , quartered
4 cloves garlic, crushed
1 bouquet Garni
20 peppercorns, crushed
3 cups dry red wine
3 tablespoons Cognac

3 tablespoons olive oil
3 tablespoons vegetable oil
5 ounces bacon, diced
2 tablespoons flour
1 pound es, skinned, seeded and chopped
salt
6 ounces black olives, preferably Niçoise or Kalamata, stoned .

.

preparation

Cut the back fat into small strips 3 mm (1/8 inch) wide and 2.5 cm (1 inch) long.
Make deep incisions all over the surface of the beef and insert the back fat.
Prepare the marinade:
combine all of the ingredients except the olive oil in a non-aluminium container.
Immerse the beef in the liquid and drizzle the olive oil over the surface. Leave to marinate for at least 12 hours.

Preheat the oven to 350 degrees F.
Remove the beef from the marinade and pat dry with paper towels. Strain the marinade reserving the vegetables and bouquet garni; drain well. Reserve the marinade.
Heat the vegetable oil in a cast iron casserole over high heat. Add the meat and brown on all sides.
Remove the meat from the pan; set aside. Add the diced bacon to the pan and brown it.
Then add the reserved vegetables and cook until golden. Sprinkle with the flour and cook, stirring, for 2 minutes.
Add the marinade and stir to blend. Return the meat to the pan, along with the es, the bouquet garni and a pinch of salt. Add a little water if necessary to cover the meat.
Bring to the boil, reduce the heat, cover and place in the oven for about 3 hours, turning the meat every hour, until it is very tender when pierced with the point of a knife.
Do not allow the liquid to boil. If the olives are salty, simmer in water for 2 minutes.
Drain and refresh under cold water. When the meat is tender, remove it from the pan and cover with a warm damp tea towel, to prevent it from drying out.
Discard the bouquet garni. Skim the fat from the cooking liquid. Add the olives to the pan and cook over medium heat until the sauce thickens slightly. Adjust the seasoning.
To serve, carve the beef into thin slices. Arrange overlapping slices on a deep serving platter.
Spoon the vegetables and sauce over the beef

Provençale fish soup

Serves: 6

Preparation time:30 minutes

Cooking time:20 minutes

1 pound grouper, cod, or halibut fillet
2 teaspoons saffron
2 tablespoons olive oil
1/2 teaspoon Aromat seasoning
2 medium chopped shallots
1 small diced white leek
1 large minced garlic clove
1 14 ounce can es
1/2 cup dry white wine
1 1/2 quarts fish stock
1/2 teaspoon seafood seasoning
4 ounces roux
1 teaspoon salt
1/4 teaspoon Tabasco sauce
croutons

preparation

Cut the grouper or halibut fillet into small cubes. Season with1/2 of the saffron, 1/2 of the olive oil, and Aromat seasoning.
Pour the remaining olive oil in a heavy bottom soup pot. Add shallots, leek, and garlic and sauté over low heat. Stir in the remaining saffron and the chopped es. Add the wine, fish stock, and sea food seasoning.
Whisk in the roux to slightly thicken the soup. Allow to simmer for 20 minutes. Season with salt, pepper and Tabasco sauce.
A few minutes before serving, add diced grouper. Simmer the soup for 5 minutes. Serve in soup plates or cups with croutons.

Quick pork cassoulet

Serves: 8

Preparation time: 30 minutes

Cooking time:2 hours

1 pound dried white beans
5 bacon slices, coarsely chopped
4 pound boneless pork shoulder, trimmed of fat, cut into 1 1/2-inch pieces
1 pound kielbasa, cut into 1-inch-thick slices
2 cups chopped onions
1 cup sliced celery
1 cup sliced peeled carrots
6 large garlic cloves, minced
1 tablespoon dried thyme
2 cups chicken broth
1 14-ounce can diced es in juice
2 tablespoons paste
1/2 cup dry white wine
1 1/2 cups coarse fresh breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
Chopped fresh parsley

preparation

Place beans in large saucepan. Add enough cold water to cover by 3 inches. Bring to boil. Remove from heat. Cover and soak beans 1 hour. Drain and rinse under cold water.
Return beans to pan. Add enough cold water to cover beans by 3 inches. Bring to boil. Cover and simmer over medium-low heat until beans are almost tender, about 30 minutes. Drain.
Preheat oven to 325 degrees. Cook bacon in heavy large ovenproof pot until crisp. Using slotted spoon, transfer bacon to large bowl. Discard all but 2 tablespoons bacon fat from pot.
Brown pork shoulder and kielbasa in potl. Using slotted spoon, transfer pork and kielbasa to bowl with bacon. Add onions, celery and carrots to pot. Sauté until vegetables are tender, about 5 minutes. Add garlic and thyme; sauté 1 minute. Mix in broth, es with juices and paste; bring to boil. Stir in meats from bowl, then drained beans.
Return to boil. Cover pot. Transfer to oven; bake until pork is tender, about 1 hour. Stir in wine. Season with salt and pepper. Mix breadcrumbs, Parmesan and oil in bowl. Sprinkle crumb mixture over cassoulet.
Bake cassoulet uncovered until pork and beans are very tender and topping is golden and crisp, about 45 minutes. Garnish cassoulet with parsley.

Quinoa tabbouleh

Serves: 4

Preparation time:15 minutes

Cooking time:12 minutes

1 cup quinoa
1 tbsp virgin olive oil
1 1/2 cups vegetable broth

2 tbsp pine nuts, toasted
8 cherry es, diced
2 scallions, diced
1 tbsp finely chopped parsley
1 tbsp finely chopped mint
1 tbsp finely chopped cilantro
4 tbsp lemon juice
2 tbsp virgin olive oil

preparation

Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of vegetable broth, season with salt and bring to a boil.
Cover and simmer the quinoa for 12 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Add the pine nuts, diced cherry es, scallions, chopped parsley, mint and cilantro.
In a dish, combine the lemon juice, olive oil and pour over the salad.
Mix well and serve at room temperature.

Quinoa vegetarian soup

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

1 tbsp olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 tsp sea salt
1 tsp fresh cracked pepper
2 cloves garlic, minced
2 tbsp red wine vinegar
1qt vegetable broth
3 leaves bay leaf
2 cups chopped butternut squash
2 cups diced canned es
1/2 cup quinoa
1 tbsp chopped fresh rosemary
1 tbsp thyme
1 can chickpeas (garbanzo beans), rinsed and drained
2 cups chopped kale, ribs and stems removed

preparation

In large saucepan, heat oil over medium high heat. Add onion, carrots, celery stalk, salt and pepper and cook until onions are translucent, about 5 minutes. Add the garlic and red wine vinegar; cook 1 minute.
Stir in broth and bay leaves, scraping any brown bits from the bottom of the pan and bring to a boil. Stir in the squash, es, quinoa, rosemary and thyme. Reduce heat to maintain a simmer. Cook for 15 minutes or until quinoa is soft.
Add chickpeas and kale and cook for an additional 5 minutes. Serve warm with a drizzle of olive oil.

Roast tomato tart

Serves: 8

Preparation time: 30 minutes

Cooking time:45 minutes

1 sheet (from 1 pound (450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum es, about 1 ¼ pounds
1 cup yellow teardrop or cherry es halved lengthwise
2 tbsp extra virgin olive oil
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
1 egg beaten
1 cup shredded Gruyere cheese
2 tsp fresh thyme or oregano

preparation

Line 2 rimmed baking sheets with parchment paper; set aside.
On lightly floured surface, roll out pastry to 10-inch square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
Meanwhile, cut red es crosswise into ½ -inch thick slices. In bowl, toss together red and yellow es, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400F oven until slightly charred and shriveled, about 30 minutes. Let cool on pan.
Bake pastry in center of 400 degrees F. oven until light golden and puffed, 12 to 15 minutes. Let cool slightly. Brush pastry all over with some of the egg; sprinkle with cheese, leaving a 1-inch border. Arrange red es in overlapping rows on cheese. Scatter yellow es over top; sprinkle with thyme. Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature.
Adapted from Canadian Living August 2007

Roasted salmon with white beans tomato and spinach

Serves: 2

Preparation time:10 minutes

Cooking time:15 minutes

1 tablespoon olive oil
2 6-ounces salmon fillets
1 shallot finely chopped
3 sprigs fresh thyme
1/2 cup white wine
14 ounce can crushed or diced es
15 ounce can white cannellini beans drained
Salt and freshly ground black pepper
3 ounces fresh spinach

preparation

Preheat the oven to 400 F.
Heat the olive oil on high and add the salmon fillets for 2 minutes on each side. Remove the salmon to a plate and set aside.
In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and es and simmer 5 minutes. Place the salmon fillets in the pan on top of the sauce and transfer the pan to the oven. Bake for 6 minutes.
Remove the pan from the oven and transfer the salmon fillets to a plate. Add the white beans to the sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.Discard the thyme springs.
To plate, spoon the es, beans and spinach to a plate or shallow bowl and top with the salmon.

Roasted tomato caprese salad

Serves: 6

Preparation time:10 minutes

Cooking time:1 hour

1 1/2 pounds cherry es
1 1/2 tablespoons olive oil
1 teaspoon maple syrup
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 pound small fresh mozzarella balls (bocconcini), halved
1/4 cup basil leaves, finely sliced
1 teaspoon grated zest from 1 lemon

preparation

Heat oven to 375F. Add cherry es, olive oil, maple syrup, balsamic vinegar, and sugar to 9 by 13 inch baking dish. Toss to combine. Roast until just starting to char, about 40 minutes, tossing occasionally to cook evenly.
Remove from oven and cool 5 to 10 minutes. Transfer es along with any any accumulated juices to large bowl. Add mozzarella and basil. Gently toss to combine. Add lemon zest then season with salt and pepper. Toss again and serve.

Rollatines of chicken

Serves: 6

Preparation time: 20 minutes

Cooking time:30 minutes

3/4 pound fresh spinach
1/4 pound mushrooms
3 tablespoons butter
1 cup chopped onions
2 teaspoons chopped garlic
salt and black pepper to taste
3 boneless and skinless chicken breasts
1/2 cup minced carrots
1/2 cup minced celery
1/2 cup white wine
1/2 cup chicken stock
1/2 cup chopped es, peeled and seedless
1 bay leaf
1/2 teaspoon thyme

preparation

Clean spinach. Slice and chop the mushrooms coarsely.
Melt 1/2 of the butter in a skillet. Add 1/2 of the onion, 1/2 garlic, 1/2 mushrooms. Cook for 2 minutes. Add spinach, 1/2 of the salt and pepper. Cook over high heat for 5 minutes to remove all moisture. Set aside to cool.
Split chicken breasts in halves lengthwise. Pound lightly to flatten. Spoon an equal amount of filling down the center of each chicken breast. Fold to enclose filling. Secure with string or toothpicks.
Brown chickens in remaining butter. Add remaining ingredients to skillet and simmer for 15 minutes.
Remove the chicken. Discard toothpicks. Reduce sauce to thicken. Serve over chicken.

Romazava

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

2 Tablespoons vegetable oil
1 lb.beef chuck cut into bite size pieces
1 pork loin chop cut into bite size pieces
one skinless chicken breast cut into bite size pieces
1 14 oz can of diced es
2 cups chicken or beef stock
1/2 large yellow onion diced
5 cloves garlic peeled and minced
2 1/2 ” of ginger peeled and minced
3 serrano chilies minced
A bunch mustard greens chopped
1 combination bag or baby spinach and arugula or a bunch or each
salt and pepper to taste.

preparation

In a large dutch oven heat the oil and brown the beef on all sides.
Add the es, stock, onion, chilies, garlic and ginger and bring to a simmer.
Cover the pot and reduce the heat to low and let stew for about 30 minutes
Add in the pork and the chicken pieces and bring to a boil then reduce heat to low and cover for another 10-15 minutes.
Add in the greens, it will seem like too much greens but they wilt down quickly.
cover and stew for another 10 minutes
Add salt and pepper to taste
Serve over steamed white rice and be sure to have some sakay on hand as that is what makes the dish delicious!

Rotolo di spinaci - spinach and ricotta lasagne roll-ups

Serves: 6

Preparation time:15 minutes

Cooking time:50 minutes

1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, crushed
1 qt Marinara sauce
1 tbsp balsamic vinegar
400g (12 cups) spinach
375g (13oz) ricotta
1 whole nutmeg, to grate
6 fresh lasagne sheets
28g (1 oz) pack fresh basil, leaves picked and chopped

preparation

Heat the oil in a large pan. Add the onion and garlic and cook for 5 minutes until softened.
Add the marinara and balsamic vinegar and simmer for 20 minutes, until thickened.
2 Meanwhile, heat a large pan over a medium heat. Wash the spinach, then add to the pan and wilt. Place in a sieve over a bowl to get rid of excess water then, once cooled, pat dry with paper towel and roughly chop. Add to the ricotta with a pinch of freshly-grated nutmeg and season to taste.
3 Place a generous teaspoon of the ricotta mixture on a slice of lasagne sheet and spread evenly.
Roll up the rotolo, using the tea towel to help. Start off with your hands to get a nice tight roll, then lift up the towel from the bottom and roll the pasta all the way up into a tight log
Wrap the log up tightly in the tea towel and use string to tie each end. Cook the rotolo in a large pan of salted boiling water for 15 minutes.

Carefully remove the tea towel then slice the rotolo into 6–8 even slices.
Once the sauce has thickened to a good consistency, stir through most of the basil, reserving some to garnish. Pour he sauce into the base of a roughly 21 x 21 cm (9-inch square) baking dish and place the lasagne roll-ups in the dish, so they are stood up. Bake for 25-30 minutes, until lightly golden. Garnish with the remaining basil and serve.

Salmon burgers

Serves: 4

Preparation time: 20 minutes

Cooking time:12 minutes

4 kaiser rolls, or hamburger buns
1 tablespoon butter, softened
1 pound salmon, boned and skinned
1/2 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
2 tablespoons chopped green onion
1/4 teaspoon green tabasco sauce
1 tablespoon fresh dill, chopped
to taste salt, ground black pepper
1 egg white
1 tablespoon canola oil
2 teaspoon butter
4 thick slices large es
1/2 cup tartar sauce
2 cups cole slaw

preparation

Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
To prepare the salmon burger mixture:
Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
Refrigerate the patties on a tray until ready to use.
When chilled they hold together better.
Preheat a large nonstick skillet on the stove over medium heat until hot.
Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
PRESENTATION
Arrange each salmon burger on a bun. Top with a slice of , one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.

San remo pasta salad

Serves: 6

Preparation time: 15 minutes

Cooking time:12 minutes

12 ounces fusilli
1/2 cup sun dried es in olive oil
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/2 cup black olives
1/3 cup olive oil
1/3 cup salad oil
2 teaspoons wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

preparation

Cook pasta in salted boiling water until al dente.
Drain and rinse in cold water. Drain well in a colander.
Add all remaining ingredients and toss lightly. Adjust seasoning to taste.
Serve at room temperature or lightly chilled.

Scallopines of pompano

Serves: 8

Preparation time: 30 minutes

Cooking time:35 minutes

1/2 cup canola oil
3/4 cup chopped onion
1 1/2 pounds chopped es
2 cloves minced garlic
1 cup juice
salt, ground white pepper to taste
2 pounds pompano fillets
1/2 cup flour
2 tablespoons lemon juice
8 ounces egg noodles
1 1/2 cups velouté sauce (recipe below)
1 tablespoon chopped parsley
FOR THE VELOUTÉ SAUCE
2 cups fish stock
3 tablespoons unsalted butter
3 tablespoons flour
salt and pepper, to taste

preparation

In a medium saucepan, sauté onion with 1/4 cup oil. Stir over medium heat until onion is transparent. Add chopped es, garlic, juice, salt and pepper. Cook over low heat for 15 to 20 minutes or until sauce is medium thick.

Skin, bone and slice the pompano into scallopines. Flatten with a mallet. Season with salt, pepper, and lemon juice. Dredge pompano in flour and sauté briskly in remaining oil, about 2 minutes on each side. Cook noodles in salted boiling water. Drain, and combine with velouté sauce.
To serve:
Arrange noodles on preheated serving platter. Top with pompano scallopines. Spoon hot and onion sauce over fish. Sprinkle with parsley. Serve hot.

VELOUTÉ SAUCE

Bring the stock to a simmer in a large saucepan. In a separate saucepan, melt the butter over low heat. Stir in the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes.
Whisk the simmering stock into the roux and keep whisking. When the stock begins to simmer again, turn down the heat to low and cook until the sauce thickens, about 10 to 15 minutes.
Season with salt and pepper Strain through a fine mesh strainer.

Scrambled egg feuillete

Serves: 8

Preparation time: 30 minutes

Cooking time:40 minutes

2 pounds fresh es, peeled, seeded and diced
1 ounce finely chopped shallots
1 tablespoon olive oil
1 clove garlic, peeled
thyme, bay leaf
salt and pepper to taste
8 individual puff pastry shells (available frozen)
2 ounces butter
16 eggs
salt and pepper
2 ounces butter
For garnish: parsley

preparation

Make the sauce:
Cook shallots over low heat with oil. Add es, thyme, bay leaf, and salt and pepper to taste. Simmer over low heat for about 20 minutes, stirring occasionally.
While sauce is simmering, cook pastry shells according to directions on the package.

For the eggs:
Beat eggs with a whisk. Strain in a bowl. Season with salt and pepper. Melt butter in a large non stick frying pan. Pour eggs in pan. Cook over low heat while stirring constantly until eggs are creamy. Mix in the butter.
Spoon eggs into the warm pastry shells. Place pastry cover on top of eggs.
Garnish with parsley. Serve with the sauce.

seafood with couscous

Serves: 4

Preparation time: 25 minutes

Cooking time:45 minutes

3 tbsp olive oil
1 cup chopped onion
1 cup chopped carrot
1 tbsp chopped garlic
1 cup diced fennel
1/2 red pepper, diced
1 cup diced zucchini
1 cup pearl (Israeli) couscous
1/2 cups chicken or vegetable stock
1 cup canned es, chopped in juice
1/2 tsp chili flakes
Salt and freshly ground pepper
1 cup fresh peas
500 g mussels, cleaned (about 12)
250 g clams (about 16)
175 g squid, cut into 1/2-inch rings
2 tbsp chopped parsley

preparation

Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.

Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and es. Season with chili flakes, salt and pepper.

Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.

Seared tuna with tian of provencal vegetables

Serves: 6

Preparation time: 1 hour

Cooking time:3 hours

Vegetable Tian:
1/3 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon minced garlic
1 1/2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1 pound red bell peppers, roasted, peeled, seeded, and sliced into 1-inch wide strips
12 ounces fresh plum es, cut into 1/8-inch thick rounds
8 ounces zucchini, cut into 1/8-inch thick rounds
8 ounces Japanese eggplant, cut into 1/8-inch thick rounds
Assembly:
6 (6-ounce) portions fresh tuna steaks, cut about 2 1/2-inches thick
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

preparation

Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture.
Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes.
Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates.
Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
Tomato Confit:
1 pound ripe plum es, peeled, halved, and squeezed to remove seeds 1 teaspoon fine sea salt 6 garlic cloves, peeled 2 (3-inch ) sprigs fresh rosemary 1 1/2 cups olive oil, or as needed
Garlic Confit:
1 cup whole, peeled garlic cloves 1 cup olive oil, plus more as needed Place the es in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the es dry with paper towels. Preheat the oven to 250 degrees F.
Place the es, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the es. Cover the saucepan and bake until the es are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the confit aside for the sauce. (The confit can be prepared up to 3 days in advance, covered and refrigerated.)
Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely.
Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
Sauce:
1/2 cup Tomato Confit (see above)
1/3 cup Garlic Confit (see above)
1/3 cup water
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme

Place the confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature.
Recipe courtesy Terrance Brennan

Shrimp-tortellini pesto

Serves: 6

Preparation time: 20 minutes

Cooking time:15 minutes

For the pesto:
1 cup stemmed basil
1/4 cup grated Romano cheese
1/4 cup pine nuts
2 teaspoons fresh parsley
3 teaspoons olive oil

1 clove minced garlic
2 teaspoons melted butter
1 pound cleaned shrimp
1 clove minced garlic
1 large , diced
salt and pepper to taste
1 pound tortellini

preparation

Pesto:
Combine first six ingredients. Puree in a blender. Transfer to a bowl.

In a 12 inch sauté pan, over high heat, quickly sauté shrimp with butter, garlic and . Season with salt and pepper. Toss and stir constantly.
Cook tortellini in salted boiling water. Drain, and add immediately to pesto mixture.
Toss thoroughly. Spoon on plates, and top with shrimp and . Serve hot.

Slow-roasted tomatoes

Serves: 6

Preparation time:10 minutes

Cooking time:2 hours

Tomatoes

preparation

Pre-heat the oven to 120°C – 250°F.

Take any quantity of ripe, red es. With the tip of a knife, cut the green stem end out of each one, pulling out a little triangular plug of core.

Halve the es and squeeze the juice and seeds out of each half.

Place the seeded halves on a baking tray, cut side up. Sprinkle salt, and grind pepper, into the hollow halves. Drizzle with good olive oil.

Is there basil in your fridge, oregano, rosemary growing in a windowsill pot? Chop up a little – it doesn’t take much – and smash a clove or two of garlic along with it. Spoon 1/8 to 1/4 teaspoon of the fresh herb mixture into the hollows of the es. Salt again, lightly.

Now put the loaded baking tray into the oven, shut the door, and come back in about four hours. Roasting time may vary according to your oven. A delicious aroma will arise in the kitchen about 2 hours into the roasting, but don’t take the es out yet (you’re allowed to peek, though). The es should be moist, slightly leathery at the edges but not dried out. There should be a small amount of liquid in the baking tray.

Once cooled, store them in a clean, dry glass jar and keep refrigerated. They will last up to two weeks.

Now, what do you do with these gourmet es?

Layer one or two halves into a sandwich, with other fillings.
Chop and add some to a cheese omelet or scrambled eggs
Top pizza or bruschetta with grated mozzarella and roasted halves
Drop a couple into any stew 15 minutes before the end of cooking time
Coarsely chop and add 3 halves to a quiche filling
Add 4 chopped halves to your next batch of bread (add some chopped scallions, too)
Serve them plain as mezze, with olives and another raw salad vegetable or two

Socca Farinata torta di ceci cecina

Serves: 4

Preparation time:20 minutes

Cooking time:20 minutes

2 cups (300g) cherry es, halved
5 1/2 tablespoons olive oil, plus more for drizzling
salt and black pepper
1 3/4 lbs (800g) white onions, cut into thin rings
2 tbsp thyme leaves
1/2 tsp white wine vinegar
1 3/4 cups (230g) chickpea flour
2 cups (450ml) water
2 egg whites
crème fraîche to serve

preparation

Toss the cherry es with some olive oil and salt and pepper. Roast them, cut side up, at 275°F for about 25 minutes. You don;t want them to dry out completely.
Chop the thyme leaves and toss with the thinly sliced white onions adding some olive oil, salt and pepper.
Put this in a large pan and cook on high for about a minute, then reduce the heat to low and cook for about 25 minutes until the onion is light brown and sweet.
Mix in 1/2 teaspoon of white wine vinegar.
When the es are cooked, set them aside. Increase the oven temperature to 325F.

Make the Socca batter with your chickpea flour.
Combine 1 3/4 cups chickpea flour, 2 cups water, 1 1/2 tablespoons olive oil and 3/4 teaspoon salt plus a grind of pepper in a bowl and whisk by hand until smooth and well combined.

In a separate bowl, whisk two egg whites to soft peaks and then gently fold them into the batter. Now line a baking sheet with parchment and set aside to put your pancakes on as you make them.

Use a small 6″ pan to fry the pancakes or a regular non-stick frying pan, keeping the pancakes about 6 ” in diameter. Put a bit of olive oil in the pan, the pour the batter about 1/4 ” thick and then just wait for the bubble to start appearing on the top. Give it a flip and cook for about another minute and pop onto the parchment lined cookie sheet. Make the rest of the pancakes (4-6 total) and then put them all in the oven for 5 minutes.

Top the pancakes generously with the caramelized onion and then add the es. You can warm this in the oven for a few minutes before serving.
The crème fraîche can be served on the side.

Soufflé renversé

Serves: 6

Preparation time: 30 minutes

Cooking time:45 minutes

1 tablespoon butter, soft
1 tablespoon flour
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon freshly ground nutmeg
6 eggs
1 cup (4 ounces by weight) grated Swiss cheese
1/4 teaspoon cream of tartar

For stewed es:
1 tablespoon olive oil
2 tablespoons chopped shallots
1 cup diced es, peeled and seeded

preparation

Preheat the oven to 350 degrees . Brush the interior of a 6-cup soufflé mold with the softened butter. Dust the bottom and sides with flour. Set aside.
In a heavy saucepan melt the butter. Stir in the flour with a wooden spoon and cook over low heat for 3 minutes. Add the milk. Cook over medium-high heat while whisking until sauce becomes thick and bubbly. Transfer the sauce to a large mixing bowl. Season with salt and pepper and nutmeg.
Separate the eggs. Mix egg yolks and cheeses in the thick cream sauce. (can be prepared 2 hours in advance up to this point.)
Stewed es:
In a medium saucepan, heat oil and shallots. Stir over medium heat for 5 minutes, Do not brown. Add es, and simmer until sauce is thick .
In an electric mixing bowl, whip the egg whites with cream of tartar until the whites are firm and fluffy. Using a rubber spatula, gently fold the whites into the cheese mixture. Pour one half of the mixture into mold. Spoon stewed es over soufflé and add remaining soufflé mixture. The mold will be full. Bake for 45 minutes. Take the soufflé out of the oven and allow to settle for 20 minutes on a large plate. Invert the soufflé over a serving platter.

Spaghetti bake

Serves: 8

Preparation time: 20 minutes

Cooking time:1 hour 15 minutes

8 ounces spaghetti
1/4 cup grated Parmesan cheese

Tomato beef sauce:
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon each dried oregano and basil
1/2 teaspoon dried thyme
1 pound lean ground beef
2 cups sliced mushrooms
2 each carrots and zucchini, grated
1 sweet red pepper, diced
1 28-ounce can es, chopped
1/3 cup paste
salt and pepper to taste
1/4 cup grated parmesan
1 teaspoon balsamic vinegar

Cheese sauce:
2 teaspoon butter
2 teaspoons flour
1 1/2 cups milk
1/2 cup ricotta cheese
1 egg, lightly beaten
salt to taste

preparation

Preheat oven to 350 degrees
Tomato beef sauce:
In Dutch oven, heat oil. Cook onion, garlic, oregano, basil, and thyme, for about 4 min. Add beef. Cook breaking up with spoon until no longer pink. Add mushrooms, carrots, zucchini, and pepper. Cook stirring often until liquid is evaporated. Remove from heat. Stir in cheese and vinegar.

Cheese sauce:
In saucepan, melt butter. Whisk in flour, stirring for 1 minute. Add milk; whisk until sauce boils and thickens. Transfer to bowl; let cool 10 minutes. Blend in ricotta, egg and cheese.
Cook spaghetti for 5 minutes or until almost tender but still firm. Drain and toss with beef sauce.

Spread in a baking dish (13x9-inch). Spoon cheese sauce over. Sprinkle with Parmesan cheese. Bake for 40 minutes.

Spaghetti squash pesto with tomatoes

Serves: 4

Preparation time: 20 minutes

Cooking time:20 minutes

1 small spaghetti squash
20 large basil leaves
2 cloves of garlic
1/4 cup olive oil
4 tbsp Parmigiano-Reggiano
salt and fresh pepper
8 cherry es, diced

preparation

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Can also be baked at 350 degrees for one hour. When done, scoop out flesh with a fork into a large bowl.

In an electric blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with 4 cups spaghetti squash (save any remaining squash for another recipe). Add es and season with additional salt and pepper. Serve.

Spaghetti Squash with Roasted Tomatoes

Serves: 5

Preparation time: 20 minutes

Cooking time:1 hour

1 spaghetti squash (2-1/2 lb/1.25 kg)
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) grape es or cherry es, halved
3 cloves garlic, minced
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) red wine vinegar
1/4 tsp (1 mL) hot pepper flakes
1 can (19 oz/540 mL) white kidney beans or navy beans, drained and rinsed
3 tbsp (45 mL) chopped fresh parsley

preparation

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together es, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; continue baking until beans are heated through and es are shrivelled, about 10 minutes. Mound squash on platter; spoon mixture over top.

Spaghetti with Roasted Cherry Tomato Sauce and Basil

Serves: 4

Preparation time:20 minutes

Cooking time:40 minutes

12 oz (340 g) spaghetti or your favorite pasta
1/4 cup (60 mL) minced fresh basil, approx
1/4 cup (60 mL) crumbled goat cheese
1/4 cup (60 mL) sliced pitted black olives

Roasted Cherry Tomato Sauce:
4 cups cherry es, halved (about 1 lb/500 g)
4 cloves garlic, sliced
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
2 tsp minced fresh rosemary
1/2 tsp salt
1 pinch hot pepper flakes

preparation

Roasted Cherry Tomato Sauce:
In 13- x 9-inch (3.5 L) metal cake pan, toss together es, garlic, oil, vinegar, rosemary, salt and hot pepper flakes. Roast in 400°F (200°C) oven until shriveled, about 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and transfer to large serving bowl.

Add sauce and basil, tossing to combine. Sprinkle with goat cheese, olives, and more basil if desired.

Spanish fish stew

Serves: 4

Preparation time: 20 minutes

Cooking time:50 minutes

1 lb baby octopus
1 lb firm white fish, such as seabass
1/2 lb shrimp
1/2 lb bay scallops
1/4 cup olive oil
2 chopped medium onions
2 chopped celery stalks
3 chopped garlic cloves
1 chopped green pepper
1 chopped red bell pepper
1 t. hot paprika or Espelette pepper
1 T. sweet paprika
1 wineglass full of dry white wine
1 qt. fish stock (or chicken, or vegetable stock)
5 Italian plum es, chopped and seeded
6 chopped sage leaves
1 T. chopped fresh rosemary
2 T. chopped fresh parsley
1 T. chopped basil
Salt and pepper to taste
Lemon juice

preparation

Cut the octopus into large pieces. Slice the fish into 1-2 inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside separately.
Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3-4 minutes, then add the green and red bell peppers and the baby octopus.

Saute the octopus, peppers and onion for a minute or two, then add the garlic and mix well. Cook for one minute, then turn the heat up all the way and add the white wine.Mix well, and add the hot and sweet paprika and mix again. Let the mixture boil fiercely until half the wine is boiled away.Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35-40 minutes.Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.Once the octopus is tender, add the es, the shrimp, fish and scallops, then add half the parsley. Cook this at a simmer for 4-5 minutes.Add the rest of the parsley and the basil. Stir to combine and serve.

Spanish mussels

Serves: 5

Preparation time: 20 minutes

Cooking time:25 minutes

5 pints large mussels
1/2 cup ground almonds
1/2 cup pine nuts
2 garlic cloves, peeled
1 tablespoon chopped parsley
1 teaspoon paprika
12 peppercorns
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon paste
salt, pepper, and cayenne pepper to taste

preparation

Sort, scrape, wash the mussels, discarding any that do not close. Steam them in a cup of water, in a large kettle. Drain mussels and reserve the cooking liquid. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.

Spinach and pasta salad

Serves: 6

Preparation time: 20 minutes

Cooking time:10 minutes

6 cups Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3 cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly packed fresh spinach
8 cherry es, quartered

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced

preparation

Cook pasta until firm but tender. Drain and rinse under cold water; drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise into thin strips.
Add to salad along with es and remaining basil; toss gently.

Squash and sage risotto

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

7 cups vegetable broth
1/2 pound butternut squash, cut into cubes (1 2/3 cups)
1 tablespoon olive oil
1/4 cup minced shallots
1 3/4 cups arborio rice
1 teaspoon salt
1 cup dry white wine
3 cups chopped swiss chard leaves
3/4 cup chopped canned plum es
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1/4 cup grated soy Parmesan

preparation

Bring broth to boil.
Drop squash into boiling broth, reduce heat and simmer until squash is tender, but still firm.
Remove squash with slotted spoon. Reduce heat and let broth simmer.
In deep skillet, combine oil and shallots, stir to cook without browning. Add rice and salt. Stir until rice is coated with oil.
Add wine and bring to a boil over medium-high heat, stirring, until rice absorbs wine.
Ladle 1/2 cup of broth into skillet and stir until absorbed. Continue with remaining broth, adding 1/2 cup at a time and letting each addition be absorbed by rice before adding more liquid, about 25 minutes total.
Add chard and stir until wilted. Stir in squash, es, sage and parsley. Add salt and pepper to taste. Stir in cheese and serve hot.

Striped bass italienne

Serves: 6

Preparation time: 25 minutes

Cooking time:25 minutes

2 pounds striped bass fillet
1/2 teaspoon salt
1/4 teaspoon white pepper
2 ounces flour
12 small clams
12 cleaned mussels
1 pound chopped es
2 cloves minced garlic
1 tablespoon parsley
1 tablespoon basil
3/4 cup clam juice

preparation

Cut the fillets into equal portions. Season with salt and pepper. Dredge in flour. Deep fry at 360 F (185 C) for 5 minutes, or until half cooked. Drain well.
Arrange fish on a baking dish. Surround with cherrystone clams and mussels.
Spoon the chopped seeded es and garlic over fish. Sprinkle with herbs and pour clam juice over.
Bake at 350 F (180 C) for 10 to 15 minutes, or until shellfish open. Arrange fish and shellfish on a serving platter.
Pour cooking liquid over. Serve hot.

Stuffed chicken breasts

Serves: 4

Preparation time: 15 minutes

Cooking time:1 hour

2 whole chicken breasts
2 teaspoons olive oil
1 teaspoon fresh thyme
1/4 teaspoon salt
1 medium chopped onion
1 teaspoon oil
1 teaspoon butter
1 pound chopped spinach
1/2 cup ricotta cheese
1/2 cup grated Parmesan
2 chopped basil leaves
1 cup yogurt
1 teaspoon wine vinegar
1 medium chopped
4 large chopped basil

preparation

For the stuffing:
Sauté onion in oil and butter over low heat. Add spinach and cook for about 10 minutes. Transfer to a bowl and add the ricotta, Parmesan and basil leaves.
Loosen the skin of each breast by slipping the finger between the flesh and the skin. Divide the stuffing among the breasts and neatly fill the pockets. Place the breasts skin side up in a baking dish. Sprinkle with olive oil and rub with thyme and salt.
Bake for 45 minutes at 375 degrees or until skin is brown. Cool chicken then cut in half.
Serve with the yogurt sauce. To make the sauce: Combine the yogurt, vinegar, and basil. Season to taste with salt and pepper.

Stuffed pork chops with polenta and tomatoes

Serves: 4

Preparation time: 10 minutes

Cooking time:20 minutes

1 cup quick-cooking polenta
Four 1-inch thick bone-in pork chops (about 2 1/2 pounds total)
Four 1/4-inch thick slices smoked mozzarella (about 3 1/2 ounces)
4 teaspoons anchovy paste, divided or 4 teaspoons finely chopped capers
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
4 garlic cloves, minced
2 pints grape es cut in half (about 3 1/2 cups)
1/2 cup vegetable broth
3 tablespoons unsalted butter, divided
1/2 cup milk
Chopped flat-leaf parsley, for sprinkling

preparation

Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.

In a medium saucepan, prepare polenta according to package directions. While polenta is cooking, prepare the pork chops.

Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long
in the side of each chop.

Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.

Rub the chops with 1 tablespoon oil, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan.
Broil until cooked through, about 5 minutes per side.

Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, es, and broth.
Cover and cook until es softened and just beginning to burst, 5 to 6 minutes.
Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.

When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.

Serve pork chops over polenta, topped with pan sauce and parsley.

Summer corn and tomato pasta

Serves: 4

Preparation time: 15 minutes

Cooking time:20 minutes

1 pound bow-tie pasta
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pint cherry es
3 ears fresh corn, kernels cut off
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces

preparation

Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and es and cook, stirring occasionally, until the es are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt.
Add the vegetables, butter and basil to the pasta and toss.

Summer pasta vegetable salad

Serves: 6

Preparation time: 15 minutes

Cooking time:15 minutes

1 package (450g) fusilli or rotini
2 tablespoons olive oil
4 cups small zucchini (quartered lengthwise and sliced)
1 clove garlic, minced
4 cups chopped es
1/4 cup white wine
1/3 cup chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh marjoram
salt and pepper to taste
freshly grated Parmesan cheese

preparation

Cook pasta until tender but firm; drain and keep hot. Meanwhile, in large skillet over medium heat, heat oil.
Add zucchini and garlic; cook for 5 minutes, stirring frequently. Add es and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
Stir in herbs; cook 2 minutes. Season with salt and pepper. Toss sauce with hot pasta.
Serve immediately, with parmesan cheese for sprinkling on top.

Tartar of asparagus avocado and tomato

Serves: 4

Preparation time:30 minutes

Cooking time:10 minutes

12 medium green asparagus
2 avocados
2 es
1 shallot
1/2 lemon
1 teaspoon of capers
1 bunch of chervil
1 sprig of tarragon
4 tbsp olive oil
2 tablespoons old wine vinegar
1/2 tsp togarashi seasoning
1 tsp ponzu
salt pepper

preparation

Remove the ends of the asparagus, peel their stems if they are large. Cook them for 8 to 10 minutes (depending on their size) in salted boiling water. Drain them then refresh them under cold water and drain again. Cut the stems into slices and reserve the tips.
Scald the es for 20 seconds to peel them easily. Seed them and cut the flesh into small dice.
Peel the avocados, cut them in half, remove the pits. Cut the flesh into small cubes and combine with the lemon immediately. Chop the herbs, peel and mince the shallot.
In a bowl, prepare a vinaigrette with the olive oil, vinegar, salt, pepper, togarashi seasoning and ponzu.
In a salad bowl, mix the asparagus rings with the shallot, herbs, capers, diced and avocado.
Season the vegetable tartar with the vinaigrette. Mix then and form 4 small domes on 4 plates.
Decorate with the reserved asparagus tips. Serve the tartareimmediately.

Texas chili and corn bread pudding

Serves: 8

Preparation time: 20 minutes

Cooking time:50 minutes

2 pounds ground beef
2 pounds ground pork
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder
2 bay leaves
2 teaspoon cumin
3 cups chopped es
1/2 cup paste
1 cup beef broth
1/2 teaspoon red pepper flakes, or chopped ortega chiles
2 cups drained kidney beans

Corn bread pudding (optional) see recipe below

preparation

In a thick bottom skillet, brown ground beef and pork in olive oil. Add chopped onions, peppers, celery, and garlic.
Cook to soften vegetables.
Mix in chili powder, bay leaf, ground cumin, chopped es, paste paste, beef broth, red pepper flakes, or chopped Ortega chilies, and drained red kidney beans.
Simmer 30 to 40 minutes.
Serve with shredded cheddar cheese, sour cream, and or lime wedges.
Or place in casserole dish and cover with Corn bread pudding, and bake.

Thai pasta salad with shrimp and vegetables

Serves: 3

Preparation time: 20 minutes

Cooking time:15 minutes

10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 , cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced

preparation

Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.

The pasta salad

Serves: 5

Preparation time:20 minutes

Cooking time:20 minutes

1/2 pound Fusilli, Rotini, Gemelli pasta
Good olive oil
1 pound ripe es, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
4 oz good feta cheese, medium-diced
6 sun-dried es in oil, drained and chopped
For the dressing:

1/2 cup sun-dried es in oil, drained and diced
3 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 tbsp capers, drained
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan
3/4 cup parsley, chopped

preparation

Cook the pasta in a large pot of boiling water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a large bowl and add the es, olives, feta and chopped sun-dried es.
The dressing:
combine the sun-dried es, vinegar, olive oil, garlic, capers in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Toasted corn with cherry tomato and edamame salad

Serves: 4

Preparation time:30 minutes

Cooking time:30 minutes

1 cup frozen shelled edamame
5 Tbs. extra-virgin olive oil
2-1/4 cups fresh corn kernels (from about 3 medium ears)
2 Tbs. plain low-fat yogurt
2 Tbs. fresh lemon juice
1 tsp. clover honey
1/2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1 heaping cup quartered cherry es (about 15)
1/4 cup very thinly sliced fresh mint
1/4 cup very thinly sliced fresh basil

preparation

Cook the edamame according to package directions. Drain and set aside to cool completely.
Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are golden brown in patches, about 9 minutes. Transfer to a bowl to cool.
In a small bowl or liquid measuring cup, whisk the yogurt, lemon juice, honey, garlic, and 1/4 tsp. salt. Slowly pour in the remaining 4 Tbs. olive oil, whisking constantly until blended. Season to taste with salt and pepper.
In a medium serving bowl, combine the cooled edamame and corn, the es, and the herbs. Gently toss. Add half of the vinaigrette and toss again. Add more vinaigrette and salt and pepper to taste. Serve at room temperature.

Tofu bolognese

Serves: 4

Preparation time:10 minutes

Cooking time:40 minutes

2 tablespoons nutritional yeast
1 tablespoon soy sauce (gluten-free if preferred)
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon liquid smoke
1 block (350g) extra-firm tofu, drained (no need to press it)
3 cups sauce (700ml jar or homemade)
1 pound spaghetti or pasta of choice (gluten-free if preferred)

preparation

Preheat your oven to 350F (180C). Line with parchment paper or lightly grease a large baking sheet.
Mix the nutritional yeast, soy sauce, olive oil chili powder, garlic powder, and liquid smoke together in a large bowl. It will make a brown paste-like texture.

Crumble the block of tofu with your fingers into the bowl along with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan.

Bake for 35 to 45 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned.
In the meantime heat the sauce, and cook pasta according to package directions. Stir the tofu into the sauce, and heat through. If you find the sauce is too thick, stir in a bit of water until desired consistency is reached. Serve over hot pasta with a sprinkle of Parmegan.

Tomato and Seafood Penne

Serves: 4

Preparation time: 40 minutes

Cooking time:15 minutes

7 oz (225 g) whole wheat penne or linguine
2 tsp olive oil
3 shallots, chopped
2 leeks, (white and light green parts only halved lengthwise and thinly sliced crosswise
3 cloves garlic, minced
2 cups (500 mL) no-salt-added canned diced es
1 tsp dried oregano
Pinch each hot pepper flakes, salt and pepper
6 oz (170 g) frozen scallops, (about 10) thawed and halved
6 oz (170 g) frozen jumbo shrimp, (about 8) thawed, peeled, deveined and cut in half lengthwise
6 cups (1.5 L) packed baby spinach
1/3 cup (75 mL) grated parmesan cheese
1/4 cup (60 mL) chopped fresh basil

preparation

In large pot of boiling water, cook penne according to package directions. Drain, reserving 1/4 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots, leeks and garlic, stirring occasionally, until softened, about 5 minutes. Stir in es, oregano, hot pepper flakes, salt and pepper; simmer for 5 minutes.

Add scallops and shrimp; cook, stirring occasionally, until shrimp are pink and scallops are opaque, about 3 minutes.

Stir in pasta and spinach; cook until spinach is wilted, about 2 minutes. Stir in enough of the reserved cooking liquid to coat; transfer to serving platter. Sprinkle with Parmesan cheese and basil.

Tomato confit and marinated tomatoes served on a crispy tart

Serves: 6

Preparation time: 40 minutes

Cooking time:1 hour 30 minutes

Tomato confit
2 1/2 pounds large plum es, quartered lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt

Marinated es
1 pound large plum es
2 large fresh thyme sprigs
2 garlic cloves, unpeeled
1/2 teaspoon coarse sea salt
1 1/2 cups (or more) olive oil
Crust
1 3/4 cups plus 2 tablespoons all purpose flour
3/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably European style), cut into 1/2-inch cubes
2 large egg yolks
2 tablespoons (about) water, room temperature
1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)
Salad topping
8 cups loosely packed assorted mixed greens, including arugula and frisée
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 ounces Parmesan cheese, shaved with vegetable peeler (about 1/2 cup)
6 large fresh basil leaves

preparation

For confit:
Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange es on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt.
Bake es 45 minutes. Turn es over; continue to bake until es shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
For marinated es:
Bring large pot of water to boil. Add es; blanch 30 seconds. Drain. Cool es. Peel, quarter, and seed es. Cut away membranes. Transfer es to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over es to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
For crust:
Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze.
Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
For salad topping:
Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
Starting at outside edge and working toward center, alternate confit and marinated es in slightly overlapping concentric circles atop greens. Top with Parmesan shavings.
Garnish with basil leaves. Cut into wedges and serve.

Tomato phyllo tart

Serves: 10

Preparation time:30 minutes

Cooking time:35 minutes

12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
1/4 cup extra-virgin olive oil
1 tablespoon plain dry breadcrumbs
2 tablespoons prepared pesto
3/4 cup crumbled feta cheese, (about 4 ounces)
1 large red , cut into 1/4-inch slices
1 large yellow , cut into 1/4-inch slices
1/2 teaspoon kosher salt, or to taste
Freshly ground pepper, to taste
10-12 small basil leaves

preparation

Preheat oven to 400°F. Line a 17 1/2-by-12 1/2-inch baking sheet with parchment paper. Lay one large sheet of phyllo on the prepared pan. (If using the smaller size, slightly overlap two sheets on the pan to form a rectangle.) Keep the remaining phyllo covered with plastic wrap or wax paper and a damp kitchen towel.
Lightly coat the phyllo surface with oil using a pastry brush. Sprinkle with 1/4 teaspoon breadcrumbs. Repeat this step, layering the remaining phyllo on top. Brush the final sheet with oil. Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
Using the same brush, paint pesto evenly on the surface of the tart. Sprinkle about half of the crumbled feta cheese over the pesto layer. Arrange slices, alternating colors, over the pesto layer; season with salt and pepper. Sprinkle the remaining cheese over the top.
Bake the tart until the crust turns brown and crispy, 30 to 35 minutes. Let cool in the pan on a wire rack for 5 minutes.
To serve, lift the parchment paper and slide the tart onto a cutting board or large platter. Scatter basil leaves on top. Serve warm or at room temperature.

Tomato pie with polenta crust

Serves: 4

Preparation time: 30 minutes

Cooking time:45 minutes

For filling:
olive oil
3 es
1 small zucchini
1 red onion, thickly sliced
1/4 teaspoon each salt and pepper

For crust:
olive oil
1/2 cup cornmeal
3/4 cup water
1/2 cup milk
1 egg white
1/2 cup grated Parmesan cheese
1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped fresh parsley
1/4 teaspoon chopped fresh thyme
1/4 cup Emmenthal cheese

preparation

Preheat broiler to high. Line a baking sheet with foil; brush with oil. Cut es into 1/2-inch slices; scoop out and discard seeds and juice. Cut zucchini into 1/4-inch diagonal slices.
Arrange es, zucchini and onion in single layer on baking sheet; brush vegetables with oil and sprinkle with salt and pepper. Broil until surface of es appears dry and zucchini and onions are browned. Set aside.
Lightly oil a 9-in pie plate or cake pan; sprinkle base and sides with a little cornmeal, tilting pan to coat entire surface evenly.
Tap pan to remove excess; set aside. In medium saucepan combine 1/2 cup cornmeal and the water; bring to boil over medium-high heat.
Reduce heat to low; cook, stirring constantly, 3 minutes or until mixture thickens and pulls away from sides of pan.
Whisk in milk until mixture is smooth. Set aside 5 minutes to cool slightly. Whisk in egg white; stir in Parmesan cheese.
In small bowl, combine flour, baking powder and salt; stir into cornmeal mixture until well combined.
Spread cornmeal mixture over base and up sides of prepared pan to form 1/2-in thick layer. Sprinkle with half of parsley and thyme. Using a slotted metal spatula, lift vegetables from baking sheet, draining off juices.
Cover cornmeal mixture with half of es, half of onion, the remaining thyme and all but 1 tablespoon of the parsley.
Arrange remaining es, the zucchini and onion decoratively on top. Bake in a 375 degree oven for 35 minutes or until crust is puffed and golden. Sprinkle evenly Emmenthal and reserved parsley. Let stand 15 minutes before cutting into wedges.

Tomato stack salad

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

8 Italian Roma es, cut in half
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons chiffonade of basil
1/2 small red onion, -- julienned
salt and pepper to taste
1 beefsteak , -- cut into 6 slices
1 yellow beefsteak , -- cut into 6 slices
8 slices of fresh mozzarella cheese
4 cups assorted baby greens
4 fried green es, for top of salad
Black pepper for the rim
edible flowers

preparation

Preheat the oven to 400 degrees.
Toss the Roma es with the olive oil. Place the es, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the es.
In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together.
Add the julienned es. Season the vinaigrette with salt and pepper.
Season each side of the slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette.
Reserve the remaining dressing. Alternate layering the es, cheese and greens.
Use 3 slices each of the es and cheese plus 1 cup of the greens for each salad.
Garnish each salad with the fried green , remaining vinaigrette, black pepper on the rim, parsley, and edible flowers.

Tomato stuffed with creamy cheese with gazpacho

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

4 pear es or es from the Canary’s
300 g of creamy goats cheese
200 ml of juice
extra virgin olive oil
apple vinegar
50 g toasted almonds
50 g toasted hazelnuts
25 g pine nuts
salt, pepper and basil
parsley or chives for decoration

preparation

Clean the es and cut the top off. Empty the inside with the help of a spoon, keeping the pulp and top. Preheat the oven to 180 degrees.

Blend the pulp with a hand blender, adding oil, basil, the juice, a bit of sugar, salt, pepper, and a teaspoon of apple vinegar and dried fruits. When it’s mixed, add a little more salt and store the gazpacho in the refrigerator. Stuff the creamy cheese inside the es, cover it with the lid chopped off earlier and add some pepper and oil. It will be inserted in the oven for 10 minutes at 180 degrees for it to scald and the cheese to melt.
Presentation
Pour the gazpacho into soup bowls and place the es on top, sprinkle a bit of parsley or chives over, and decorate it with a basil leaf. Serve immediately when cold.

Tomato tart tatin

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

3 lbs of ripe es
puff pastry (ready to use)
1 organic lemon
4 tablespoons of black olive tapenade
2 garlic cloves
20 pitted black olives
2 shallots
fresh thyme, fresh oregano, rosemary
1 teaspoons of coriander seeds
1 tablespoon sugar
olive oil
salt and pepper

preparation

Toast the coriander seeds, crush them and add 2 tablespoons of olive oil.

Brown the chopped shallots for 5 minutes with 2 tablespoons of olive oil.

Plunge the es in boiling water for 1 minute in order to remove the skin easily. Once cooled, cut es in haves and squeeze out the seeds and juice. Chop coarsely and cook uncovered in a frying pan with olive oil, chopped garlic, sugar, fresh herbs, salt and the pepper. Stir until it becomes a thick purée.

Wash the lemon, remove 2 strips of peel and boil for 3 minutes. Keep one of the lemon peels for decoration and chop the other one.
Place parchment paper on the bottom of a pie dish and oil it with olive oil.

Mix the es and chopped lemon zests.
Pour the preparation onto the parchment paper and leave a space on the circumference.
Place the pitted black olives on top.
Then coat with olive tapenade.

Slowly place the puff pastry on the filling, slide the edge of the dough to the bottom of the mold. Prick the dough with a fork. Cook 30 minutes in the oven at 425 F.

Let rest outside of the oven for 20 minutes and then turn the pie over on a flat dish.

Sprinkle a little bit of coriander-perfumed olive oil. Decorate with some lemon peel and serve immediately.

Tomato zucchini pie

Serves: 6

Preparation time: 40 minutes

Cooking time:30 minutes

1 cup ricotta cheese
1/2 cup grated Romano cheese
1/2 cup fresh bread crumbs
1/4 cup chopped fresh basil
1 egg, beaten
1/4 teaspoon each, salt and pepper
3 plum es, thinly sliced
1 zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons small fresh basil leaves

ROASTED GARLIC PASTRY:
1 whole head garlic
2 teaspoons olive oil
1 3/4 cups flour
1/4 teaspoon salt pinch pepper
1/2 cup shortening
1 egg yolk
1 teaspoon white vinegar
ice water

preparation

Roasted Garlic Pastry:
Separate garlic cloves; leaving skin on; place in small saucepan and toss with oil. Cover and cook over low heat, tossing occasionally, for about 30 minutes or until softened. Let cool; peel and set aside.
Stir together flour, salt and pepper. Cut in shortening until crumbly; set aside. Mash garlic; whisk in egg yolk, vinegar and enough ice water to make 2/3 cup. Sprinkle over flour mixture, tossing with fork until dough holds together.
Press into disc; wrap in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out pastry into 14-inch circle and place on 12-inch round pizza pan, leaving overhang.
In large bowl, stir together ricotta and Romano cheeses, bread crumbs, chopped basil, egg, salt and pepper; spread evenly over pastry, leaving 2-inch border.
Top with alternating circles of and zucchini, overlapping slices. Brush with oil. Fold pastry border over filling.
Bake at 450 degree oven until crust is golden brown. Let stand for 5 minutes. Sprinkle with basil leaves.

Tomato-basil tortellini

Serves: 6

Preparation time: 25 minutes

Cooking time:40 minutes

2 medium chopped onions
2 cloves minced garlic
2 stalks chopped celery
2 medium chopped carrots
2 teaspoons vegetable oil
28 ounces canned es
1 teaspoon paste
1/4 cup chopped parsley
2 teaspoons chopped basil
1 1/2 pounds tortellini
1 cup heavy cream
1 sweet red pepper

preparation

Heat oil in a saucepan and sauté the first ingredients until carrots are tender.
Chop es in food processor. Stir es, paste, parsley and basil in pan. Simmer uncovered over low heat for 15 to 20 minutes while stirring frequently.
Cook tortellini in boiling water for 8 to 10 minutes. Drain. Stir cream and chopped red pepper into sauce. Continue cooking until sauce is reduced and thickened then place the pasta in a large shallow serving dish.
Pour the sauce over pasta. Toss gently and serve hot.

Tomatoes stuffed with goat cheese

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

4 medium es, firm
10 ounces fresh goat cheese
fresh ground pepper, to taste
1 large egg
1 egg yolk
1 tablespoon fresh basil, chopped
3 tablespoons bread crumbs
1/4 cup Parmesan cheese, grated

preparation

Preheat oven at 400 degrees.
Slice stem end off es. Scoop out seeds and some meat. Place es upside down on paper towels to drain liquid.
Soften goat cheese. Season with pepper. Add eggs and basil. Mix well. In another bowl, combine bread crumbs and cheese.
Fill es with goat cheese mix.
Sprinkle Parmesan mixture on top. Bake on oiled cookie sheet for 10 minutes. Broil to brown.

Tortellini tomato soup

Serves: 4

Preparation time:15 minutes

Cooking time:20 minutes

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
4 cups (32 ounces) low-sodium vegetable or chicken broth
1 (28-ounce) can crushed es
1/2 cup heavy cream
2 bay leaves
1 (14-ounce) package fresh or frozen cheese tortellini
1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
Grated or shredded Parmesan cheese, for garnish (optional)

preparation

Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

Stir in the vinegar. Add the crushed es, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini).
Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Tourte au camembert - Potato Cabbage and Camembert casserole

Serves: 3

Preparation time: 20 minutes

Cooking time:45 minutes

1 1/2 pounds (700g) potatoes, cut into 3 cm cubes
1/2 pound (250g) savoy cabbage, finely sliced
1 clove of garlic,crushed
1-2 green chiles, seeded and chopped
salt to taste
coarsely ground black pepper
1 egg, lightly beaten
3 tbs olive oil
1/2 pound (200g) cherry es
6 ounces (150g) Camembert, finely sliced
olive oil, extra to oil baking dish

preparation

Preheat oven to 180°C.
Steam or boil potatoes until just tender, drain and place in bowl. When cool enough, cut into 1 1/2 inch cubes.
Combine potatoes, savoy cabbage, garlic, chiles, egg, 3tbs olive oil, salt, and pepper in a large bowl. and mix well.
Oil oven proof dish.
Spoon mixture into dish.
Arrange cherry es and Camembert on top.
Bake for 45 minutes until golden.

Trout grenobloise with tian of zucchini

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

3 tablespoons olive oil
4 slices good quality white bread, with no crust, cut into 1/4-inch cubes
salt and freshly ground pepper
4 whole brook trouts
1/2 cup all-purpose
4 tablespoons olive oil
4 tablespoons butter
2 lemons, segmented and finely diced
4 tablespoons fresh lemon juice
2 tablespoons capers
1/3 cup fresh flat leaf parsley, finely chopped

Zucchini Tian:
3 small zucchini, thinly sliced
3 es, thinly sliced
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/4 cup finely chopped chervil
salt and freshly ground pepper

preparation

Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate.
Season each trout on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each trout lightly on the skin side.
Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each trout in the oil and cook until golden brown. Turn the fish over and reduce heat to medium and continue cooking until cooked. Remove trouts to a plate.
Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.

Tian:

Preheat oven to 400 degrees F.
Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of zucchini and es.
Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic.
Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper.
Serve hot or at room temperature.

Tuscan ribollita soup

Serves: 6

Preparation time:40 minutes

Cooking time:2 hours

400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans.
300 g (10 oz) of stale bread. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.
400 g (14 oz) of cavolo nero (Dino Kale)
250 g (9 oz) of savoy cabbage or green cabbage
250 g (10 oz) of Swiss chard
250 g (~10 oz) of potatoes (1 medium potato or 2 small potatoes)
180 g (6,4 0z) of peeled es
1 large onion
2 carrots
1 celery stalk
2 sprigs of fresh rosemary
2 springs of fresh thyme
about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
70 g (5 tablespoons) of extra-virgin olive oil
Fine salt to taste
Ground black pepper to taste

preparation

1 - DRIED BEANS - This recipe calls for dried cannellini beans. If you are using this ingredient, soak the dried cannellini beans in plenty of cold water the night before.

Once the beans are tender, drain and cook in at least 3 liters (12 ¾ cups) of water - scented with a sprig of rosemary - over medium-low heat for at least 1 hour.
Then drain the beans, saving the cooking water. Keep half the beans whole and puree the other half with an immersion blender. Set aside.

CANNED BEANS - If using canned beans, remove the liquid and rinse under cold water. Blend half of them and set aside.

2 - On a cutting board, chop the onion, carrot and celery into small pieces.

Then peel the potato and cut it into fairly large pieces.

3 - Wash and slice the cabbage, chard and kale.

Place the peeled es in a bowl with their juice and mash with a fork. Set aside.

4 - In a large saucepan, saute the carrot, onion, and celery with 4 tablespoons of EVO oil over medium heat for about 1 minute.

Then add the potatoes and a sprig of thyme and rosemary. Cook over medium heat, stirring, for about 3 minutes.

Finally, add the es.

5 - Stir and cook over medium heat for about two minutes. Then add the cabbage, chard, and kale.

At this point, add 2 liters (8 ½ cups) of bean cooking water (or vegetable broth if using canned beans).

6 - Cover and cook on a low heat for about 2 hours. If the ribollita soup gets too dry, add a ladle of hot water or hot vegetable broth.

After about 2 hours, the soup will be cooked and the vegetables will be soft. At this point, add the cream of beans and stir.

7 - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside.

After another 10 minutes or so, season with salt and pepper, stir and remove from heat.

The ribollita soup is almost ready.

8 - Cut the stale bread into large slices or pieces.

Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup.

Place the stale bread slices on the bottom and add a few ladles of soup.

9 - Repeat adding a layer of bread and a layer of soup until the pot is full.

Allow to cool at room temperature, then cover with plastic wrap and keep in the fridge for at least 2 hours.

PLEASE NOTE: This time in the refrigerator is necessary to allow the bread to absorb all the liquid from the soup and to give the ribollita its typical thick consistency.

At the end of this time, take the pot. The bread will have absorbed the soup and will be completely melted. The soup will be semi-solid.

Return to the heat and bring to a boil. Serve hot.

Vampiros tacos

Serves: 4

Preparation time:15 minutes

Cooking time:35 minutes

For the tacos:

½ cup orange juice
2 8-ounce cans chipotle in adobo, puréed
1 cup chicken broth
1 pound chicken breast meat
2½ cups Monterey Jack cheese, shredded

8 corn tortillas

For the pico de gallo and serving:

5 fresh es, diced
1 small white onion or red onion, diced
1 small green chile, like jalapeño or serrano, stemmed and finely chopped
3 tablespoons lime juice
½ cup cilantro leaves and stems, roughly chopped
salt, to taste
Freshly ground black pepper, to taste

Lime wedges, to serve

preparation

Make the tacos:
In a large pot over medium-high heat, combine the orange juice, chipotle purée, and chicken broth.
Bring the mixture to a simmer and add the chicken.
Gently poach the chicken until it reaches an internal temperature of 157 degrees Fahrenheit, about 15–20 minutes. Do not let the liquid boil.
Transfer the cooked chicken to a plate and bring the cooking liquid to a boil.
Boil the cooking liquid until slightly thickened, about 5 minutes.
Once the chicken is cool enough to handle, shred it and return it to the cooking liquid.

Preheat a griddle over medium-high heat.

Arrange 4 of the tortillas on a clean work surface and sprinkle each with cheese.

Place the remaining 4 tortillas on top of the cheese-covered tortillas.

Add a spoonful of chicken and a generous pinch of cheese to the center of the tortillas.

Working in batches, if needed, carefully fold the tortillas in half and place them on the griddle.

When the tacos are golden brown and crispy on the bottom and the cheese starts to melt, about 5 minutes, flip the tortillas and cook until golden brown on the other side, about 5 more minutes.

Make the pico de gallo and serve the tacos:

In a small bowl, toss the es, onion, chile, lime juice, and cilantro until well combined.

Season the pico de gallo with salt and pepper to taste.

Serve the tacos hot with pico de gallo and lime wedges.

Vegetable barley soup

Serves: 5

Preparation time:15 minutes

Cooking time:40 minutes

2 tablespoons olive oil (30 ml)
1 onion, cut in 1/4-inch dice
1 clove garlic, minced
2 carrots, cut in 1/4-inch dice
2 celery stalks, cut in 1/4-inch dice
1 19 oz -can plum es, chopped
4 sprigs of fresh thyme
4 cups chicken broth (1 L)
1/2 cup pearl barley (125 ml)
2 bay leaves
Salt and pepper

preparation

Put a soup pot over medium-high heat. Add olive oil and onions and sauté for 5 minutes over medium heat while stirring occasionally. Add garlic, carrots and celery and continue to sauté until softened.
Add es, thyme, chicken broth, barley and bay leaves and simmer until the barley is tender, about 30-40 minutes. Season with salt and pepper.

Vegetable-chickpea chili with almonds

Serves: 4

Preparation time: 20 minutes

Cooking time:15 minutes

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled es
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

preparation

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the es and their juice. Stir, smashing the es against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until goldenbrown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Vegetarian burritos

Serves: 4

Preparation time: 20 minutes

Cooking time:10 minutes

8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can sauce
1 10-ounce package frozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar cheese

preparation

Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.

Vegetarian chili

Serves: 4

Preparation time: 30 minutes

Cooking time:40 minutes

1/4 cup bulgur
2 1/2 cups boiling water (or more)
1/4 cup olive oil
1/2 cup chopped celery
2 small onions, chopped
1/2 cup chopped carrots
1 1/2 tablespoons minced garlic
2 tablespoons paste
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 red peppers, seeded and chopped
2 zucchini, chopped
1/2 cup canned chopped es
1/2 cup garbanzo beans, well drained
1/2 cup kidney beans, well drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano

preparation

Pour 1/2 cup boiling water over bulgur in a bowl. Cover and let stand until softened, about 15 minutes.
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic and sauté until tender.
Add paste, chili powder, cumin and cayenne pepper and stir until spices are fragrant.
Add wine and 2 cups of water. Bring to boil. Add peppers, zucchini and es to saucepan.
Reduce heat and simmer until all vegetables are tender, stirring occasionally.
Add bulgur, garbanzo and kidney beans, basil and oregano to chili. Simmer until chili is thick, stirring frequently. Season to taste with salt and pepper.

Vegetarian minestrone

Serves: 4

Preparation time: 20 minutes

Cooking time:40 minutes

2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1-14 ounce can diced es undrained
1 garlic clove, minced
1/4 cup uncooked macaroni
4 teaspoons grated Parmesan cheese

preparation

Heat oil in a large saucepan over medium-high heat. Add onions; sauté until lightly browned.
Add water and next 10 ingredients. Cover, reduce heat and cook 25 minutes.
Add pasta; cover and cook an additional 10 minutes. Ladle into bowls, and sprinkle with cheese.

Winter three-grain soup

Serves: 6

Preparation time: 1 hour 30 minutes

Cooking time:45 minutes

3 medium leeks, white parts only, halved lengthwise and chopped
2 medium carrots, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
2 bay leaves
1/2 teaspoon thyme
Fine sea salt
One 14-ounce can peeled whole es, crushed, juices reserved
6 cups cold water
1 head of garlic, separated into peeled cloves
1/3 cup spelt
1/3 cup dark green lentils
1/3 cup barley
Freshly ground pepper

preparation

In a 4-quart enameled cast-iron casserole, combine the leeks, carrots, olive oil, bay leaves, thyme and 1 teaspoon of salt. Cover and cook over low heat for 5 minutes, stirring a few times. Add the es with their juices, the water and garlic and bring to a boil over moderate heat. Add the rice, lentils and wheat berries, cover and simmer over low heat until the grains are tender, 45 minutes to 1 hour. Thin with water if needed. Discard the bay leaves, season with salt and pepper and serve.

Zucchini lasagna

Serves: 8

Preparation time: 30 minutes

Cooking time:50 minutes

2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 (28-ounce) can diced es
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

preparation

Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Make sure you salt the zucchini slices generously and then let them “sweat” for about 30 minutes. Zucchinis are made up of a lot of water! You can then run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water. Pat the slices dry using a clean towel to do this. Make sure the zucchini slices are dry.
Preheat the oven to 375°F.

In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the es and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.

Put 5 or 6 prepared zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

Bake for 50 minutes, until the lasagna is bubbling and the top is brown. Let stand for 10 minutes before serving.

Side Dishes Asparagus and tomato salad with feta

Chickpea salad

Eggplant soufflé

Fried green tomatoes

Oven dried tomato and black olive tians

Pumpkin gnocchi with almond pesto

Ratatouille

Roasted sweet potato stew with kale and freekeh

Roasted tomato caprese salad

Southern-style collard greens

Summer salad

Tomato aspic

Tomato tart tatin

Tomato water

Tomatoes provencale

Tomatoes with peppers and stewed eggplants

Vegetable and herb orzo salad

Zucchini carpaccio salad

Asparagus and tomato salad with feta

Serves: 4

Preparation time:10 minutes

Cooking time:10 minutes

This Asparagus and Tomato Salad is easy to make with steamed asparagus, grape tomatoes, creamy feta, fresh herbs and a light dressing. The tarragon gives it a welcome hint of licorice. It can be eaten cold, warm or hot.

Asparagus is popular in the spring, especially around Easter and in the summer. It's peak season is April.
This dish makes a great vegetable side dish and pairs perfectly with Easter.

Ingredients

Chickpea salad

Serves: 4

Preparation time:15 minutes

Cooking time:5 minutes

Ingredients

Eggplant soufflé

Serves: 6

Preparation time: 1 hour

Cooking time:30 minutes

Ingredients

Preheat the oven to 375 degrees Brush the interior of a 6-cup soufflé mold with the softened butter.
Cut the eggplant in half lengthwise. Place on a baking sheet. Brush eggplant with a teaspoon of olive oil.
Bake 20 to 30 minutes or until eggplant is soft to touch. Remove the eggplant from the oven. Scrape away the inner pulp and discard The skin. Chop the pulp. There should be about a cup. Cover and set aside.
In a heavy saucepan heat the remaining oil. Add the onions and garlic. Cook briefly while stirring, until onions are wilted. Stir in the flour and cornstarch. Add the milk. Cook while whisking until sauce becomes thick. Tranfer the Bubbly sauce to a large mixing bowl. Season with salt and pepper and chopped parsley. Mix egg yolks, and eggplant pulp into the thick cream sauce.
Using an electric beater, whip the egg whites and cream of tartar until stiff And glossy. Do not overbeat. Gently fold into cream sauce mixture. Pour and scrape the mixture into the prepared soufflé mold.
Place on a baking sheet. Cook in the middle of the oven for 20 to 30 minutes. Heat marinara sauce or sauce. Serve with the soufflé.

Fried green tomatoes

Serves: 5

Preparation time: 20 minutes

Cooking time:20 minutes

Fried green tomatoes are a southern tradition made famous by the movie of the same name.
They are so popular in the south that gardeners plant extra slicing tomatoes to be harvested green for this recipe.

Ingredients

Assemble ingredients. Spread flour on a sheet of waxed paper or on a plate. Put the egg wash in a shallow dish. Spread the cornmeal on a sheet of waxed paper or plate, add salt and pepper, and mix well.
Dredge the slices in flour and shake off the excess. Dip each slice in the egg wash and drain off excess, and then coat with the cornmeal, shaking off excess gently.
Place on a tray and set aside. Heat the oil in a large heavy (preferably cast iron) skillet over a medium flame.
When hot, add the slices. Do not overcrowd the skillet. Cook several minutes, until golden, then turn.
Drain on paper towels and serve while still hot.

Oven dried tomato and black olive tians

Serves: 6

Preparation time: 30 minutes

Cooking time:1 hour 30 minutes

Ingredients

Blanch the es in salted boiling water, remove, and shock in ice water. Peel the es and reserve the peel for the fried garnish.
Cut each into four pieces and remove the inner seed core. Season the es with salt, pepper, and extra virgin olive oil.
Place the slices on a rack, and bake for 1 hour in a 250 degree F oven.
Remove the es from the oven and cool. When the es are cool, finely dice them and place on paper towels to dry.
When drained, season the es with olive oil, salt, pepper and fresh thyme and wine vinegar.
In a food processor, add the Kalamata olives and puree to a paste. Remove and set aside.
Place a layer of the mixture into a 1-inch round ring mold and pack down. Place a very thin layer of black olive paste into the mold and pack down. Repeat 10 times.
Finish with 1 more layer of and pack down. Just before you are ready to serve, heat the tians through in a 300 degree F. oven.

Preheat a fryer to 300 degrees F. Blot the reserved skins with paper towels to dry them of any moisture.
Place the skins in the oil and fry just until the water comes out and the skins are crisp and golden. Do not brown skins.
Remove from the molds onto plates and top with fried skins.

Pumpkin gnocchi with almond pesto

Serves: 4

Preparation time:30 minutes

Cooking time:40 minutes

Ingredients

1. Preheat the oven to 200°C/400°F/gas mark 6. Line a sheet pan with parchment paper.
2. Spread the pumpkin over the prepared pan. Cover with foil and bake for 20 minutes, then remove the foil and bake for about 20 minutes more, until the pumpkin is tender.
3. Remove from the oven and let cool, then scoop the flesh of the pumpkin into a bowl and mash it with a potato ricer.
4. Bring a large pot of salted water to a boil.
5. Add the flour, nutmeg, and a pinch of salt to the bowl with the pumpkin and stir briefly to combine.
6. On a lightly floured surface, roll the mixture into long cylinders around 2cm (¾in) in diameter, then cut the cylinders into 3cm-long (1¼in) gnocchi.
7. In a food processor, combine the sage, almonds, garlic, nutritional yeast, olive oil, a pinch of salt and pepper, and process until the mixture is well combined and smooth.
8. Add the gnocchi to the boiling water and cook until they start to float, then cook for 1 minute more. Drain the gnocchi and return them to the pot.
9. Toss the gnocchi with the sage pesto, add the es and serve.

Ratatouille

Serves: 8

Preparation time: 20 mnutes

Cooking time:1 hour 30 minutes

Recipe credited to The French Secret to Ratatouille, a Last Taste of Summer
By Bill Buford

Ingredients

1. Prepare es. Heat oven to 225 degrees. Drop the es into a pot of boiling water, and, if necessary, weigh them down with a heavy slotted spoon, to keep them from floating. After 2–3 minutes, test by pulling off a bit of skin with a paring knife. If it comes off easily, pull es out, one by one, and drop them into the ice bath. After a minute or two, retrieve them and peel off the skin.

2. Place a sieve over an empty bowl. Cut the peeled es into quarters, then scoop out the seeds with a spoon and place them into the sieve. Set aside.
3. Line a sheet pan with parchment paper. Brush the paper with olive oil and season it lightly with salt and sugar. Place es on the paper cut-side down and brush them, too, with the oil. Cook for about 40 minutes, until they are cooked but still firm. Cool and set aside.
4. While es roast, stir the pulp and seeds in the sieve vigorously with a spatula or wooden spoon, to extract the maximum possible liquid. You should have between ½ cup and 1 cup. Pour the liquid into a saucepan, place over low heat, and simmer, gently, until the volume is reduced by half. Set aside.
5. If you are using saffron, hydrate in water and set aside.
6. Prepare peppers. Raise the oven temperature to 425 and insert a medium-sized tray. When hot, remove the tray and splash with olive oil, then add peppers and, with a pair of tongs, roll them in the oil to cover. Return the tray to the oven. Check after ten minutes. If the peppers have begun to brown, flip them with the tongs. Check after another 10 minutes and repeat, until peppers are nearly black on all sides. Remove the tray from the oven and, if needed, wrap peppers in a piece of aluminum foil (the trapped steam helps loosen the skin). When peppers are cool enough to touch, peel off the skin with a paring knife. Remove the stems and seeds and cut peppers into quarters.
7. Prepare onion. Heat a sauté pan over a low flame. Season onion with salt and pepper. Increase the heat to medium-high and add 1-2 Tbsp. olive oil to the pan. Add onion and cook, tossing occasionally until soft but not browned. Drain in a colander to remove excess oil and set onion aside.
8. Prepare eggplant. Wipe out the sauté pan and place over a low flame. Season eggplant with salt and pepper. Increase the heat and add a little less than 1 Tbsp. of olive oil to the pan. Add eggplant—don’t move or shake until it begins to color slightly. Flip eggplant with a spatula and cook until tender. Drain in a colander and set aside.
9. Begin assembly. Place a medium pot on a low burner. Chop es into bite-size pieces and add to the pot, then add 2 Tbsp. of water. Chop peppers into bite-size pieces, then add to pot and stir. Add onion, then eggplant. If the mixture seems dry, add more water. Add garlic and bouquet garni. Add saffron, if using. Cover. Check after 5 minutes to insure that the mixture is not boiling. Stir gently. After another 5 minutes, remove lid, stir, and simmer.
10. Prepare zucchini. Cut zucchini into bite-size pieces and toss in a bowl with 1 Tbsp. olive oil, a few twists of black pepper, and reserved thyme leaves. (Do not salt: salt will liquify zucchini and prevent them from crisping up.) Heat a sauté pan over a high flame and add zucchini. Toss occasionally, until zucchini show color but are still crisp: that is, bright green with bite. Remove from the pan and drain in a colander, then salt to taste.
11. Finish assembly. Taste for seasoning and for moisture, and add more salt and pepper and water as needed. Add vinegar, then mix in zucchini and let cook until heated through. Add olives if you’re using them . Remove bouquet garni and garlic. Dress with torn basil leaves. Serve with roasted chicken, French fries, toast, nothing at all, or just about anything.

Roasted sweet potato stew with kale and freekeh

Serves: 6

Preparation time:20 minutes

Cooking time:1 hour

Freekeh is a process which means "to rub" in Arabic. Freekeh was created by accident nearly 2,000 years ago when a Middle Eastern village was attacked and their crop of young green wheat was set ablaze. Most folks would sulk over their misfortune, but the crafty villagers rubbed off the chaff, cooked it up and "Eureka!" Freekeh was created. We're proud to offer you this tasty, nutritious ancient grain with a funny name. This info is from http://www.freekeh-foods.com/

Ingredients

This is a real hit with the Freekeh Foods team!
Try using roasted pumpkin or butternut squash instead of sweet potato for a delicious twist.
Scrub the sweet potatoes and cut into 1-inch cubes. Place sweet potatoes on a foil-lined baking sheet and drizzle a little olive oil on them. Bake in 375° oven for about 25 minutes or until tender. Remove from oven and set aside. While the potatoes are cooking, pour all ingredients into a large pot on top of the stove over high heat. Stir with a spoon and heat for about 5 minutes. Reduce heat to low and add roasted sweet potatoes. Cover partially and simmer for at least 30 minutes. Check occasionally and give a stir.
Continue to cook longer for richer flavor, adding water or more broth if desired.

options: Sprinkle a little grated Parmesan cheese just before serving.

Roasted tomato caprese salad

Serves: 6

Preparation time:10 minutes

Cooking time:1 hour

Ingredients

Southern-style collard greens

Serves: 4

Preparation time: 10 minutes

Cooking time:1 hour

Ingredients

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add es and season with salt and freshly ground black pepper.

Summer salad

Serves: 4

Preparation time: 15 minutes

Cooking time:12 minutes

Ingredients

Tomato aspic

Serves: 8

Preparation time: 15 minutes

Cooking time:5 minutes

Ingredients

In a large saucepan, heat juice and chicken stock until hot. Stir in lemon rind, Worcestershire sauce and salt.
In a small bowl, combine gelatin with water. Set for 5 minutes. Stir in hot mixture. Add celery.
Pour into ring mold or individual decorative molds.
Refrigerate to set. Dip mold in hot water for a few seconds. Unmold on platter or plates.

Tomato tart tatin

Serves: 6

Preparation time: 20 minutes

Cooking time:45 minutes

Ingredients

Tomato water

Serves: 4

Preparation time:10 minutes

Tomato Water tastes like concentrated summer garden in a sip.
So, what is Tomato Water is the flavorful, fragrant liquid that releases from ripe tomatoes when they're cut. So, the stuff that ends up all over your cutting board when you're slicing tomatoes. Which is such a waste really, because it has SO much flavor.
Use it to make cocktails, flavorful sparkling water, dressings, pasta and more.

Ingredients

Set a fine-mesh strainer over a large bowl, and line the strainer with cheesecloth.
Add the water ingredients to a blender or food processor, and pulse until pulpy or finely chopped. (You may need to cut the es or in large chunks to get it next to the blade. If you do, make sure to pour any extra juice in with them!)
Pour the mixture into the prepared strainer, and refrigerate for at least 8 hours, or up to a day.
Tip: for clear water, don’t press or stir the pulp.
Keep in a sealed container in the refrigerator for up to 3 days.

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.
Mix 5 ounces California Pinot Noir,Gamay, Cinsault, Grenache, Counoise
with 3 ounces water. Add
Dash of sea salt, and Ice. Garnish with: + basil + fresh mozzarella on toothpick
*make a “Spicy Farmers Market” by adding 3 slices of fresh jalapeno or serrano pepper.

how to make water and wine bloody mary

A favorite application for Tomato Water is, by far, the Farmers Market cocktail. It's like a wine-based Bloody Mary, and it might be my favorite libation ever.

You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your goodness, after all. Once you try it, I'm pretty sure you'll be making it again.

You can also use the water to make a more traditional Bloody Mary with vodka, use it in vinaigrette + salad dressing for knockout flavor, or use it in place of vegetable stock.
You can make Tomato Sorbet. You can even drink it by itself, which is what I often do. Sometimes with a little ice and a squeeze of lemon or a splash of club soda. Sometimes straight - no chaser.

You can double this recipe if you have a bowl + strainer big enough. You can add fresh herbs or peppers or even an onion. It's your goodness, after all. Once you try it, I'm pretty sure you'll be making it again.

NOTES
Use the remaining solids for pasta, salsa, soups or smoothies.
Store refrigerated in a sealed container for up to 3 days. Recipe can be doubled.

Tomatoes provencale

Serves: 4

Preparation time: 15 minutes

Cooking time:25 minutes

Ingredients

Wash es. Cut the es in half crosswise, discarding the cores.
Put them in a buttered baking dish. In a separate bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and oil, blending well to form a crumbly mixture.
Sprinkle breadcrumb mixture over the es. Bake at 350 degrees until the es are tender.

Tomatoes with peppers and stewed eggplants

Serves: 4

Preparation time: 1 hour

Cooking time:40 minutes

Ingredients

Prepare the eggplant stew a day ahead. Wash and cube with the eggplants with the skin.
Heat olive oil in a skillet. Add eggplants and sauté for 5 minutes over medium heat, until lightly brown. Add chopped onions and coriander seeds; continue cooking for 5 minutes, adding more oil if necessary. Season with cinnamon and cumin ; add cilantro, lemon juice, salt and pepper, cayenne and chicken broth.
Cover and simmer for 40 minutes, or until eggplants are soft and almost all liquid has evaporated. Cool and refrigerate.

Prepare the peppers a day ahead. Wash and dry peppers. Grill under a broiler until the whole surface of the peppers is dark brown to black. Remove skin. Cut in halves and remove seeds and white pith. Cut into strips.
Peel and slice garlic. In a glass bowl, combine pepper strips with garlic and oil. Allow to marinate for a day or two.
To assemble:
Slice es. Arrange on plates or platter. Sprinkle with sea salt, pepper, oil and vinegar, cilantro and basil. Spoon peppers and eggplant compote around es. Serve cold.

Vegetable and herb orzo salad

Serves: 8

Preparation time: 15 minutes

Cooking time:15 minutes

Ingredients

Salad:
Bring large pot of salted water to boil. Add snap peas; cook 1 minute. Using slotted spoon transfer beans to strainer. Rinse with cold water and drain. Add orzo to same pot. Boil until tender but still firm to bite. Drain and cool.
Place orzo in large bowl. Mix in snap peas, es, cucumber, green onions, parsley, mint and lemon peel. Season with salt and pepper.
Dressing:
Combine lemon juice, lemon peel and garlic. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. (Can be made 6 hours ahead. Cover salad and remaining dressing separately and chill. Bring to room temperature before serving.)
Toss salad with enough dressing to coat generously. Season with salt and pepper.
Line serving bowl with lettuce. Mound salad in bowl.

Zucchini carpaccio salad

Serves: 4

Preparation time: 15 minutes

Ingredients

Put dressing ingredients into a food processer and blend until ingredients are combined, but not pureed. Taste and adjust seasonings. Set aside.

Using a mandoline slicer, shave un-peeled zucchinis into thin coins.

Toss zucchini, scallions and a quarter to a half cup of the vinaigrette together– . Adjust seasonings if necessary.

Arrange on a platter and top with sun dried es, pine nuts, feta and a pinch of red pepper flakes.

Cover leftover dressing and store it at room temperature.

conversion of liquids

Type a value in one of the inputs below to convert into other units.

Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
	*USA*	*UK, Canada*
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp

Weights

Temperatures

Measures of non liquid ingredients

Non-liquid ingredients in volume converted into weight using the table below. For products not included, use a metric scale Weight of specific 'ingredients in grams
Ingredient	1 cup	3/4 cup	2/3 cup	1/2 cup	1/3 cup	1/4 cup	2 tablespoons
All-purpose wheat flour	120 g	90 g	80 g	60 g	40 g	30 g	15 g
All-purpose sifted wheat flour	110 g	80 g	70 g	55 g	35 g	27 g	13 g
White sugar	200 g	150 g	130 g	100 g	65 g	50 g	25 g
Powdered sugar/Icing sugar	100 g	75 g	70 g	50 g	35 g	25 g	13 g
Brown sugar normally packed	180 g	135 g	120 g	90 g	60 g	45 g	23 g
Corn flour	160 g	120 g	100 g	80 g	50 g	40 g	20 g
Cornstarch	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Rice (not-cooked)	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Macaroni (uncooked)	140 g	100 g	90 g	70 g	45 g	35 g	17 g
Couscous (uncooked)	180 g	135 g	120 g	90 g	60 g	45 g	22 g
Quick oatmeal (uncooked)	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Table salt	300 g	230 g	200 g	150 g	100 g	75 g	40 g
Butter / Margarine	240 g	180 g	160 g	120 g	80 g	60 g	30 g
Shortening	190 g	140 g	125 g	95 g	65 g	48 g	24 g
Fruits and légumes chopped	150 g	110 g	100 g	75 g	50 g	40 g	20 g
chopped walnuts	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Nuts /ground almonds	120 g	90 g	80 g	60 g	40 g	30 g	15 g
Fresh bread crumbs (not packed)	60 g	45 g	40 g	30 g	20 g	15 g	8 g
Dry bread crumbs	150 g	110 g	100 g	75 g	50 g	40 g	20 g
Parmesan grated	90 g	65 g	60 g	45 g	30 g	22 g	11 g
Chocolate chips	150 g	110 g	100 g	75 g	50 g	38 g	19 g

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tomato

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tomato recipes

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Pounds :	lb
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