- Heat 1/4 cup extra-virgin olive oil with garlic in saucepan; cover and cook over low heat for about 5 minutes or until garlic is softened. Add beans, sage, salt, and cayenne; cover and cook for 12 minutes or until beans are softened. Remove sage; uncover and cook for 8 minutes, mashing mixture occasionally with back of spoon (mixture should be coarsely puréed).
- Transfer beans to food processor; process until completely puréed. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. (If mixture is too thick, stir in 1 or 2 tbsp of warm water.)
- Cut off end crusts of bread (reserve for bread crumbs). Slice loaf into 1/2-inch thick slices. Cut larger slices in half to make pieces that are about 2-inches square. Place on large baking sheet; broil for 2 minutes or just until dry. Turn bread over; spray lightly with olive oil from mister or coat lightly with pastry brush dipped in olive oil. Broil for 1 minute or until olive oil is sizzling.
- Spread bean mixture over bread. Combine parsley with remaining olive oil; drizzle over bean mixture. Sprinkle with chili pepper (if using).
Tip: The crostini may be covered with waxed paper and refrigerated for up to 2 hours before serving.
Recipe Provided by Chef Sharon Sanders
- In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
- Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
- Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.
Tip: All of the broth mixture may not be needed.
Recipe provided by Chef Sharon Sanders
- Combine 2 tbsp olive oil, thyme and garlic; spread in bottom of glass casserole dish large enough to hold fish in single layer. Place fish on top, turning to coat both sides with olive oil mixture. Cover with plastic wrap; refrigerate for 2 hours, turning occasionally.
- Heat remaining olive oil in cast-iron skillet set over medium-high heat; cook fish for 2 1/2 minutes on each side or until cooked to desired doneness. Sprinkle with salt, and pepper to taste. Garnish with basil; serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 375ºF. Brush casserole dish with olive oil. In saucepan, combine broth and farro over high heat; bring to boil. Reduce heat to low, cover and cook for 30 minutes or until most of the broth is absorbed and farro is tender. Drain well.
- Meanwhile, in bowl, whisk together egg white, Parmesan, parsley and 1 tbsp olive oil. Stir in farro; set aside.
- Trim 1/2 inch from top of each pepper; scoop out seeds and discard. Loosely fill peppers with farro mixture. Using paring knife, cut small incision on one side of each pepper to allow steam to escape. Place peppers in single layer in prepared casserole dish. Cover with foil; bake for 30 minutes. Remove foil; bake for 5 minutes or until peppers are tender and starting to brown. If desired, drizzle peppers with extra olive oil.
Tip: Farro is a hearty grain that originated in the Mediterranean. If you can’t find it at your supermarket, try substituting barley, brown rice or orzo.
Recipe provided by Chef Mary Ann Esposito
- In colander, rinse potatoes under cold running water; pat dry.
- In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
- Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.
Recipe provided by Chef Sharon Sanders
- Preheat oven to 375°F. On lightly floured surface, roll out dough to fit 13- x 9-inch pan. Brush dough with olive oil. Arrange overlapping slices of prosciutto di Parma over the dough. Sprinkle cheese over prosciutto; drizzle with olive oil. Sprinkle with salt and pepper to taste.
- Bake for 30 to 35 minutes or until bottom is almost golden brown. Sprinkle pine nuts over top; bake for 4 minutes. Transfer pizza to cutting board; cut into 5-inch squares and serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Preheat grill. Lightly brush mushrooms with oil; grill for 3 to 4 minutes per side or lightly golden brown. Coarsely chop 1 mushroom; add to food processor along with 1/2 cup olive oil, parsley, basil, balsamic vinegar, garlic and chipotle pepper until well combined. Toss with greens.
- Place one portobello mushroom on each salad plate. Mound one-quarter of greens onto each mushroom cap. Garnish with walnut halves.
Tips:
- You can substitute 1 canned chipotle pepper for the dried one if desired.
- If desired, you can reserve a little vinaigrette and drizzle it decoratively around the mushroom on each plate.
Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant
