Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.
- Preheat oven to 375°F. Spray baking sheet with olive oil.
- In a bowl, combine and toss 3 tbsp olive oil, eggplant, cauliflower, peppers, garlic and onions; spread on prepared baking sheet.
- Roast, turning once, for 10 minutes or just until eggplant begins to soften and cauliflower begins to brown.
- Transfer vegetables to large bowl along with tomatoes and cheese; toss gently with dressing. Transfer to serving platter. Serve at room temperature.
Tip: Adding canned chickpeas or cannellini beans to this salad boosts the protein.
Recipe provided by Chef Mary Ann Esposito
- In shallow bowl large enough to hold lamb in single layer, mix together minced mint, olive oil, 1 tbsp honey, garlic, lemon juice and pepper; add lamb, cover with plastic wrap and refrigerate, turning once or twice, for at least 2 hours or overnight.
- In small saucepan, bring whole mint, remaining honey and water to boil; reduce heat, cover and simmer until liquid is reduced by half. Strain through fine-mesh sieve into bowl; add salt to taste. Set aside and keep warm. (Make ahead: Refrigerate in airtight container; reheat before using.)
- Remove lamb from marinade; discard marinade. Place lamb on greased grill; close lid and grill until instant-read thermometer reads 145°F for rare, 160°F for medium and 170°F for well-done. Serve with mint sauce.
Tip: If desired, lamb chops can be broiled instead of grilled.
Recipe provided by Chef Mary Ann Esposito
- In glass bowl, combine lamb, onion, peppers and tomatoes. Whisk together lemon juice, olive oil, pepper, garlic, thyme and oregano; pour over lamb mixture. Refrigerate for 3 hours.
- Preheat grill to medium heat; grease grate well. Thread lamb and vegetables alternately onto skewers, reserving marinade. Grill shish kabobs, with lid down, and turning and basting occasionally with remaining marinade, for 12 minutes or until cooked to desired doneness.
Recipe provided by The Low Cholesterol Cookbook
Harissa Sauce:
- Pour boiling water over chilies; let soak for 20 to 30 minutes or until softened. Drain, reserving 2 tbsp soaking water. Remove stems and seeds from chilies.
- Add to food processor along with reserved water, red peppers, lemon juice, garlic, cumin, salt and coriander; purée until smooth. With machine running, drizzle in olive oil; process until blended. Store in airtight container in refrigerator for up to 2 weeks.
Roasted Vegetable Salad with Pork:
- Preheat oven to 400°F. Mix 1 tbsp Harissa with 2 tbsp olive oil; toss with carrots and parsnips. Spread vegetables in single layer on foil-lined baking sheet; bake for 45 minutes or until tender.
- Meanwhile, season pork tenderloin with half of the salt and pepper. Place on separate foil-lined baking sheet; roast for 35 to 40 minutes or until instant-read thermometer inserted into thickest part of the tenderloin registers 155°F. Let rest for 10 minutes, then slice pork into 1/2-inch-thick medallions.
- Combine greens and roasted vegetables in large bowl; toss with red wine vinegar, remaining olive oil, and salt and pepper. Divide among 4 plates. Garnish with pistachios. Serve with pork tenderloin and extra Harissa.
- Whisk flour with salt; drizzle olive oil over top. Mix with your fingertips until combined. Stir in 3 tbsp water; knead until dough comes together to form a ball, adding up to 1 tbsp more water if necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
- On lightly floured surface, roll pastry into 10-inch circle, about 1/4 inch thick; fit into 9-inch round deep tart pan with removable bottom, trimming excess dough. Refrigerate for 30 minutes.
- Preheat oven to 375°F. Line pastry shell with foil and fill with pie weights or beans. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 10 minutes. Remove from oven and let cool on rack.
Filling:Arrange asparagus and ham in pastry shell. Whisk together eggs, cream, chives, parsley, salt and pepper; pour into shell. Sprinkle with cheese. Bake for about 30 minutes or until pastry is golden brown and quiche is set.
- Thread shrimp onto metal skewers. Mix together half of the olive oil, half of the lemon juice, half of the lime juice, and cumin. Place shrimp in shallow dish; pour olive oil mixture over top. Cover and refrigerate for 30 minutes.
- Preheat grill to medium-high heat; grease grate well. Grill shrimp with lid down for 2 minutes per side or until shrimp are opaque. Keep warm.
- Season pineapple, mango and banana with salt and pepper; grill until mango and banana have browned slightly and pineapple is tender. Cut pineapple into small pieces; toss with mango, banana, onion, cilantro and jalapeño pepper. Transfer shrimp to serving platter; spoon salsa over top.
Recipe provided by Joseph Ciminera
Salsa: Heat olive oil in large cast-iron pan set over medium heat; stir in garlic and jalapeño pepper. Stir in red peppers and corn; cook until corn browns slightly. Toss with beans, lemon juice, lime juice and cilantro; set aside.
Salmon:
- Season both sides of salmon with salt and pepper. Whisk together olive oil, honey and cumin; place salmon in shallow pan and pour olive oil mixture over top. Refrigerate, turning once, for 30 minutes.
- Place salmon skin-side up on greased grill over medium heat; close lid and grill for 5 to 6 minutes per side. Serve fish on platter topped with salsa.
Recipe provided by Chef Joseph Ciminera
