- In a small saucepan, heat 1 Tbs. olive oil over medium high heat until shimmering. Add the lemongrass and ginger and cook, stirring often, until browned in spots, about 30 minutes. Add the garlic and continue to cook about 15 seconds. Remove the pan from the heat and whisk in the remaining olive oil, the orange juice and zest, lime juice and zest, and 1/2 tsp. salt. Let the marinade cool to room temperature.
- In a small bowl, mix 1/4 cup of the marinade and the sour cream; cover and refrigerate until ready to use. Transfer the remaining marinade to a bowl. Add the shrimp, cover, and refrigerate for 2 to 3 hours.
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. In a small saucepan, heat 1 Tbs. olive oil over medium-high heat. Add the beans, chile powder, and 1/4 tsp. salt and cook, stirring often, until heated through. Remove the pan from the heat and coarsely mash beans with a fork.
- Brush both sides of the tortillas with olive oil. Grill the tortillas for 1 to 2 minutes on each side, or until slightly charred. Remove to platter.
- Thread the shrimp onto metal skewers and grill, turning once, until the shrimp is opaque, about 4 minutes. Remove the shrimp from the skewers and slice in half lengthwise.
- Arrange 2 tortillas on each of 4 large plates. Spread the bean mixture over the tortillas and sprinkle with onion. Top with the shrimp, spoon the cream mixture over the tostadas, sprinkle each with cilantro, and serve.
Tip: These tostadas can also be cut into quarters and served as an appetizer.
- In a blender, combine all of the ingredients except the reserved arugula leaves, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/2 cup water and blend until smooth. Transfer to a container, cover, and refrigerate until very cold, at least 2 hours.
- If the mixture is too thick, thin with cold water to your desired consistency. Ladle the soup into serving bowls. Drizzle with extra virgin olive oil, and garnish with the reserved arugula leaves.
Tip: You can add chopped Jalapeños if you prefer a spicy gazpacho.
- Combine the fresh berries in a medium bowl.
- Layer 1/3 cup yogurt into the bottom of each of 4 tall glasses. Alternate layers of fruit and granola with yogurt until glasses are filled to the top.
- Top with more granola and serve right away so the granola stays crunchy.
Tip: Drizzle with Filippo Berio Raspberry Balsamic Glaze on top.
- Preheat the oven to 350°F.
- Pour 1/3 cup of the olive oil in a large bowl. Add 1 teaspoon salt and a grinding of pepper. Separately toss each of the vegetables, carrots, Brussels sprouts and peppers in the oil, coating them well.
- Transfer the vegetables to a baking sheet and bake them until a knife is easily inserted into them. Keep them covered and warm while the spaghetti is cooking.
- Bring 4 to 6 quarts of water to a boil. Stir in 1 tablespoon of salt. Stir in the spaghetti, pushing it down into the water with a wooden spoon. Cook the spaghetti until a strand of it fished out of the water and broken in half does not reveal any uncooked flour. Drain the spaghetti in a colander and return it to the pot. Over low heat, stir in the remaining olive oil and add the roasted vegetables. Stir until everything is very hot, and then transfer the mixture to a serving platter.
- Serve immediately.
Recipe Provided by Chef Mary Ann Esposito
- 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
