Recipe Course: 30 Mins or Less

Vermicelli with Clams

  • Discard any clams that are open or have broken shells. Place clams and wine in a 12- to 14-inch sauté pan set over medium-high heat; cover and cook for 5 to 7 minutes or until clams open. (Discard any clams that do not open).
  • Reserve 6 to 8 clams in the shell for garnish; set aside. Remove shells from remaining clams over fine-mesh sieve lined with damp cheesecloth set over a bowl. Add clams to bowl with juice; set aside.
  • In large pot of boiling salted water, cook vermicelli for 3 minutes or until al dente; drain well. Meanwhile, return sauté pan to stovetop; add olive oil and heat over medium heat. Stir in garlic and red pepper flakes; cook for 1 minute or until garlic is softened. Add tomatoes and reserved clam juice; cook over medium-low heat for 2 minutes. Stir in clams; season with salt and pepper to taste.
  • Add vermicelli to sauté pan; reheat slowly, mixing well. Stir in parsley. Transfer vermicelli to serving platter and garnish with reserved clams in the shell. Serve hot.

 

Recipe provided by Chef Mary Ann Esposito

Warm Broccoli Salad

  • Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
  • Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.

 

Recipe Provided by Chef Sharon Sanders

Warm Sweet Potato and Chorizo Salad

  • Heat 2 tbsp olive oil in large skillet set over medium-high heat; sauté sweet potatoes, salt and pepper for 8 to 10 minutes or until softened.
  • Stir in sausage, red pepper and garlic. Sprinkle with cumin, paprika and coriander; cook for 3 to 5 minutes or until red pepper is tender-crisp and sausage starts to brown.
  • Stir in chicken broth; cook for 7 to 10 minutes or until sweet potato is tender. Remove from heat.
  • Meanwhile, in small bowl, mix together 1/4 cup olive oil with red wine vinegar. Pour half of the olive oil mixture into skillet; stir in cilantro. In large bowl, toss kale with remaining olive oil mixture.
  • Arrange kale on serving platter; top with sweet potato and chorizo mixture.

Warm White Bean and Leek Salad

  • Salad: In large skillet, heat olive oil over medium heat. Cook leeks, thyme, salt and pepper, stirring occasionally, for 5 to 7 minutes or until tender. Stir in cannellini beans and smoked paprika; cook for 2 minutes or until heated through.
  • Warm Garlic Dressing: Meanwhile, heat olive oil in small skillet set over medium heat; cook garlic for 2 to 3 minutes or until softened. Remove from heat; stir in vinegar, salt and pepper.
  • Arrange kale on serving platter; top with bean and leek mixture and drizzle warm dressing over top.

Zucchini Soup with Cheese and Eggs

  • Heat olive oil in large saucepan set over medium-high heat; sauté zucchini until lightly browned. Add chicken broth, and salt and pepper to taste. Bring to boil; reduce heat to medium-low and simmer for 10 minutes.
  • Meanwhile, in small bowl, whisk eggs with cheese until combined. Pour egg mixture into saucepan. Stir well; stir in basil. Ladle soup over fried bread slices before serving (if using).

 

Tip: To make this dish gluten free, skip the bread.

 

Recipe provided by Chef Mary Ann Esposito

Zucchini Fritters

  • Press zucchini in strainer to remove excess liquid. In bowl, combine zucchini, Parmesan, olive oil, egg whites, garlic and basil. Stir in flour; mix well.
  • Heat 1 tbsp olive oil in skillet set over medium heat. Working in batches, drop batter into pan by heaping tablespoonfuls. Press each fritter with spatula to flatten slightly; fry for 2 to 3 minutes on each side or until lightly browned. Repeat with remaining batter, adding more oil as needed, to make 12 fritters.

Zucchini and Summer Squash Bundles

  • Using mixer, beat ricotta until light and fluffy; stir in walnuts, lemon zest, parsley, thyme, salt, and pepper to taste. Set aside.
  • Preheat grill; grease grate well. Cut each zucchini and squash into four slices lengthwise, about 1/4-inch thick; place on baking sheet. Using pastry or basting brush, coat slices with olive oil on both sides; place in single layer on grill. Grill on both sides until soft but not mushy. Transfer to baking sheet; keep warm.
  • Top 1 squash slice with 1 zucchini slice, trimming ends for even borders if necessary. Spread thin layer of ricotta cheese mixture over zucchini. Starting at one short end, roll up like a jelly roll. Repeat to make 7 more bundles.
  • Place two bundles on each of 4 plates. In small saucepan, warm olive oil and pour a little over each bundle.

Recipe provided by Chef Mary Ann Esposito

Watercress Salad with Grilled Scallops and Orange Dressing

  • Orange Dressing: In small bowl, whisk together olive oil, orange juice, red wine vinegar, mustard, honey, orange zest, salt and pepper until blended.

 

Watercress Salad:

  • Pat scallops dry; brush generously with olive oil and season with salt and pepper.
  • Place scallops on greased grill over high heat; close lid and grill, turning once, for about 4 minutes or until scallops are just opaque. Take care not to overcook.
  • In large bowl, toss watercress, fennel and red onion with 1/3 cup dressing. Stir in orange segments.
  • Divide among 4 plates; spoon scallops over top. Garnish with fennel fronds (if using). Serve with remaining dressing.

Vegetable Ragout

  • Heat olive oil in Dutch oven or deep skillet set over medium heat; sauté onion, pepper, celery, carrots, green beans and garlic for 4 minutes or until tender-crisp. Stir in tomatoes, peas, artichoke hearts and basil.
  • Pour in stock; bring to boil, then reduce heat and simmer, covered, for 10 minutes. Stir in spinach. Season to taste with salt and pepper.

 

Recipe provided by Joseph Ciminera

Whole Wheat Fettuccine with Mushrooms

  • Mince garlic and thyme together; set aside.
  • Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
  • Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
  • In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 1/4 cup cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts. Pass cheese on the side.

 

Tip: If desired, you can substitute fettuccine made with semolina flour instead of whole wheat.

 

Recipe provided by Chef Mary Ann Esposito