- In saucepan set over medium-high heat, combine 3 tbsp olive oil, broth, salt and pepper; bring to boil. Sprinkle in cornmeal, whisking constantly. Reduce heat; simmer, stirring often, for about 10 minutes or until creamy.
- Stir in Parmesan, Gorgonzola and herbs just until combined. Transfer to serving dish. Drizzle remaining olive oil over top. Sprinkle with additional pepper.
Tip: Serve polenta as a creamy complement to slow-cooked lamb shank, osso buco, Italian sausages, mushroom ragu, meatballs in marinara sauce or beef short ribs.
- Whisk together 2 tbsp olive oil, vinegar, mustard, honey, salt and pepper; set aside.
- In large nonstick skillet set over medium-high heat, heat remaining olive oil; cook sausage and onion for 12 to 15 minutes or until onion is tender and lightly browned.
- Add green beans and reserved olive oil mixture; toss for 2 to 3 minutes or until heated through. Transfer to serving platter. Serve immediately.
Tip: To blanch green beans, cook in a pot of boiling salted water for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well before adding to skillet.
- In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
- Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
- Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.
Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.
- In large bowl, gently toss together olive oil, watermelon, cucumber, mint, basil, salt and pepper.
- Transfer to shallow serving dish; sprinkle feta over top. Drizzle with balsamic glaze; serve immediately.
Tip: Add 1 cup thinly sliced fennel to the salad for a fresh flavor – similar to black licorice. Serve with grilled chicken, shrimp or salmon.
- Preheat oven to 425°F. Line baking sheet with foil; lay cooking rack on top. Arrange bacon in rows on rack.
- Bake for 10 to 15 minutes or until sizzling and crisp around edges. Drizzle with balsamic glaze; return to oven for 2 minutes. Transfer to paper towel–lined baking sheet.
- Spread Dijon over bottom half of each bun. Top with arugula, tomato slices, avocado slices, bacon and fried eggs. Sprinkle with salt and pepper. Drizzle with additional glaze. Serve immediately.
Tip: Add a slice of aged white Cheddar cheese and a smear of garlic mayo for a bistro-worthy sandwich.
- Preheat oven to broil; position rack to highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, for 3 to 5 minutes or until golden brown. Rub cut side of garlic clove over bread while still hot.
- Mash together avocados, lemon juice, and half of the basil, salt and pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
- Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.
Tip: Serve with sliced dry cured salami or prosciutto for a side of protein.
- Preheat oven to 425°F. Line baking sheet with parchment paper; set aside.
- Season salmon all over with salt and pepper; arrange on prepared pan. Stir pesto with mayonnaise; spread over top of each fillet.
- In bowl, combine breadcrumbs, walnuts, Parmesan, garlic, parsley, basil and chives; drizzle with olive oil and toss to moisten evenly. Divide mixture among fillets, pressing lightly to adhere to pesto mixture.
- Bake for 8 to 10 minutes or until topping is golden brown and salmon flakes easily with a fork but is still lightly opaque in center. Serve with lemon wedges.
Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can frozen in an airtight container for up to 1 month.
- Preheat oven to 400°F. Line 12-cup muffin pan with large paper liners.
- In large bowl, whisk together flour, baking powder, salt and pepper. In separate bowl, whisk together 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture just until moistened. Fold in zucchini and green onions.
- Divide half of the batter evenly among muffin cups; place cube of Fontina on top of batter. Top each with 1 tsp remaining pesto; top with remaining batter.
- Bake for 15 to 20 minutes or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.
Tip: Add 1/2 cup cooked and crumbled bacon to make these muffins extra savory and over-the-top delicious.
