- Preheat oven to 375°F. On work surface, open up roast with boned side facing up; cut slit through the length of the roast. Season generously with salt and pepper; drizzle with olive oil.
- Spread two-thirds of the garlic and rosemary evenly over roast. Roll the roast, tying at intervals with kitchen string. Using thin knife, make 8 slits in roast. Insert remaining garlic and rosemary into slits. Season roast with salt; drizzle with olive oil.
- Place roast on rack set in roasting pan; roast for about 1 hour and 15 minutes or until instant-read thermometer registers 155°F when inserted into center.
Remove from oven and let stand for 10 minutes or until temperature rises to 160°F.
- Pour off any fat in roasting pan; add hot water to pan, scraping up any browned bits from bottom of pan. Pour into glass measuring cup; microwave for 1 minute. Season with salt to taste. Slice pork thinly; drizzle with reserved pan juices.
Variation:
Grilled Roast Pork with Rosemary and Garlic:
Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast: Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on the sides of the grid only. Set a drip pan in the center of the lower grid. Add 1 cup of hot water to the drip pan. Place the roast on the center of the cooking rack over drip pan. Cover and cook for about 1 hour and 15 minutes, or until instant-read thermometer registers 155°F when inserted into center. Remove from grill and let stand for 10 minutes or until temperature rises to 160°F. Remove drip pan and skim off any fat. Add 1/2 cup of hot water, scraping up any browned bits. Pour into glass measuring cup; microwave for 1 minute.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 400°F. In small bowl, mix together vinegar, garlic and mustard; Whisk in olive oil; reserve 2 tbsp vinaigrette. Combine reserved vinaigrette with parsley, thyme and marjoram; set aside.
- Place chicken breasts on rack in roasting pan or baking tray; season with salt and brush with olive oil vinaigrette. Roast chicken for 25 minutes; brush with reserved herb vinaigrette. Roast for 10 minutes or until instant-read thermometer inserted into thickest part of breast reads 160°F.
- Carrots and Beans: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook green onions for about 2 minutes or until softened. Add carrots; sauté for about 4 minutes or until tender. Add beans; cook until heated through. Season with olive oil and salt to taste.
Recipe Provided by Chef Francesco Tonelli
- Preheat oven to 450°F. Loosen skin from chicken with your fingers; slide 2 lemon slices, 2 sage leaves, 1 thyme sprig and 1 rosemary sprig under skin of each breast. Smooth skin to close, ensuring the skin covers meat; season with salt and pepper.
- Place chicken in large baking dish; brush top of each breast with olive oil. Pour lemon juice over top; add garlic and 1 cup chicken stock to pan. Roast, basting twice with pan juices, for 20 minutes or until instant-read thermometer inserted in thickest part reads 160°.
- Transfer chicken to serving platter. Place pan on stovetop; mash garlic with spoon. Stir in remaining stock; bring to boil and cook until reduced to glaze-like consistency.
Recipe provided by Joseph Ciminera
- Cut 1 garlic clove in half; set aside. Mince remaining garlic clove.
- In large sauté pan, cook 1/4 cup olive oil, minced garlic and red pepper flakes over low heat for 3 minutes or until garlic is softened. Add tomatoes; increase heat to medium-high. Cook, stirring, for 5 minutes or until tomatoes are softened.
- Stir in broth and 1/4 tsp salt; bring almost to boil. Add fillets to pan, spooning broth mixture over top; cover partially and reduce heat to low simmer. Cook for 8 minutes or until fillets are opaque in the center; transfer fillets to individual pasta bowls and keep warm. Stir spinach into pan; cover and increase heat to high. Cook for 3 minutes or until spinach is wilted. Taste and adjust seasoning.
- Meanwhile, preheat broiler. Place bread on baking sheet in single layer. Brush or spray tops with 2 tbsp olive oil; broil for 2 minutes or until golden. Rub with cut sides of remaining garlic clove; cut slices in half diagonally. Spoon spinach mixture around fillets; drizzle with remaining oil. Serve with toasted bread.
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
- Heat oil in large sauté pan set over high heat; season with 1/4 tsp salt and half of the rosemary. Cook pork chops for 3 minutes each side or until well browned; transfer to platter. Keep warm.
- Add beans, tomatoes, garlic, remaining salt and rosemary to pan; bring to boil. Reduce heat; cover and simmer for 10 minutes. Using back of a large spoon, crush some of the beans and tomatoes.
- Return pork chops to pan, spooning bean mixture over top; cover and simmer for 15 minutes or until pork is no longer pink in center. Stir in parsley.
Recipe Provided by Chef Sharon Sanders
- In large pot of boiling salted water, cook rigatoni pasta according to package directions. Drain; set aside and keep warm.
- Heat olive oil in large, heavy skillet set over medium heat; cook garlic for 1 minute or until slightly browned. Add sliced sausages; brown well. Transfer sausages to plate; keep warm. Add broccoli rabe to skillet; stir in white wine, scraping up any browned bits on the bottom of skillet. Pour in chicken stock; cover and cook for about 15 minutes. Add sausage to pan and continue to cook until broccoli rabe is tender.
- Return sausages to skillet and remove from heat; season with salt and red pepper flakes. Add rigatoni to skillet; toss well. Top with Parmesan cheese. Serve immediately.
Recipe provided by Chef Joseph Ciminera
- Heat broth and water in saucepan until boiling; reduce heat to low. Reserve 2 tbsp broth mixture; set aside.
- Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion, stirring, for 3 minutes or until golden. Add rice and 1/4 tsp salt; cook, stirring, for 2 minutes or until rice is coated with oil. Stir in wine; increase heat to medium-high. Cook for 5 minutes or until wine is absorbed. Reduce heat to medium-low; add stock mixture, 1/2 cup at a time, stirring after each addition for about 20 minutes or until all liquid is absorbed and rice is creamy and tender.
- Meanwhile, in large sauté pan, warm 1 tbsp oil and reserved broth mixture. Add asparagus and remaining salt; cover and cook, tossing occasionally, for 4 minutes or until bright green. Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are opaque. Stir into risotto. Stir in cheese and remaining oil.
Tip: The rice should be cooked until it is tender but still holds it shape; all of the broth mixture may not be needed.
Recipe Provided by Chef Sharon Sanders
- Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
- Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
- Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
- Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.
Tip: Replace the pizza dough with 1 lb of thawed frozen commercial bread dough if desired.
Recipe Provided by Chef Sharon Sanders
