- Arrange the lettuce on a platter.
- Wrap each fig half in a slice of prosciutto, placing them on the salad.
- Arrange the mozzarella around the wrapped figs.
- In a small bowl, whisk the olive oil, vinegar and salt together until an emulsion is obtained.
- Pour over the salad. Serve at room temperature.
Recipe Course: Vegetables & Sides
Feta and Tuna Salad
- In bowl, combine cheese, onion, olives and tuna.
- In separate bowl, whisk together lemon juice, olive oil, thyme, mint, and salt and pepper to taste. Pour over tuna mixture and toss gently. Cover and let stand at room temperature for at least 15 minutes before serving.
Fennel, Radicchio, and Orange Salad
- Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl; set aside.
- Combine olive oil, vinegar, and salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.
Recipe provided by Chef Mary Ann Esposito
Crescentine (Fried Dough Pillows)
- Grease large bowl with 1/4 cup of oil; set aside. In mixing bowl, combine 3 cups flour, cornstarch and salt; make a well in center. Set aside. In large measuring cup, combine yeast, olive oil and milk; stir to dissolve the yeast. Pour into well in bowl; stir with fork to make a ball.
- Turn out dough onto lightly floured work surface; knead dough for about 6 minutes, adding flour as needed until dough is smooth and elastic. Transfer to prepared bowl; coat with olive oil. Cover with plastic wrap; let rest for about 45 minutes or until doubled.
- Punch down dough; let rest for 10 minutes. On lightly floured surface, roll out the dough into 1/4-inch-thick round. Using a pizza cutter, cut into 2-inch squares. Cover with plastic wrap.
- Line large tray with several layers of paper towels. In large, heavy saucepan, heat oil to 375°F. (Test by adding 1 scrap of dough: if the oil bubbles up vigorously, it is hot enough.)
- Add just enough dough pieces to fill the pan without crowding; fry for 5 minutes or until dough puffs and is golden on all sides, turning as needed. Transfer to prepared tray; sprinkle with salt. (If some puffs are too difficult to turn, hold them down gently with a slotted spoon or tongs.)
Tip to prepare in food processor: In food processor, combine flour, cornstarch and salt. With machine running, pour milk mixture through feed tube; process for about 45 seconds or until mixture forms a ball. Turn out dough onto floured surface and continue with the recipe.
Couscous Salad with Walnuts & Dates
- Prepare couscous according to package directions. Set aside.
- Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
- Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.
Recipe provided by Chef Joseph Ciminera
Corn on the Cob with Garlic Oil
- Preheat oven to 350°F. In 13- x 9-inch glass or ceramic casserole, combine oil and garlic. Bake in 350ºF oven for 2 to 3 minutes or until sizzling. Add corn, turning to coat with garlic mixture. Cover pan tightly with foil.
- Bake, turning once, for 25 to 30 minutes or until corn is hot and kernels are tender when pierced with tip of knife. Season with salt and pepper to taste.
Recipe provided by Chef Sharon Sanders
Caprese Salad
- On serving platter, arrange 4 stacks; for each stack, start with tomato slice on bottom, then layer mozzarella slice and basil leaf over top, repeating three more times for each stack (each stack should have 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves total).
- In small bowl, whisk together olive oil, vinegar and salt; drizzle over stacks. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
Brussels Sprouts with Pancetta
- Heat olive oil in large skillet set over medium-high heat; cook pancetta for 2 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
- In same skillet, cook shallots over medium heat for 3 to 4 minutes or until translucent. Stir in garlic and sauté briefly; stir in Brussels sprouts. Sauté for 4 to 5 minutes or until sprouts are wilted. Sprinkle with pancetta, orange zest, salt and pepper.
Recipe provided by Chef Francesco Tonelli
Broccoli Rabe with Olives
- Heat olive oil in sauté pan set over medium heat; sauté broccoli rabe for 2 minutes. Stir in red pepper flakes and garlic; cover and cook for 5 minutes or until leaves are bright green and tender.
- Stir in wine; increase heat to high and bring to boil, boiling until most of the liquid has evaporated. Add olives. Season with salt and pepper to taste.
Tip: Never buy broccoli or broccoli rabe with yellow florets; they signal that the produce is old.
Recipe provided by Chef Mary Ann Esposito
Braised Red Cabbage
- Heat olive oil in Dutch oven set over medium-high heat; cook onion, covered, for 5 minutes or until beginning to soften.
- Stir in cabbage, wine, vinegar, sugar and salt. Bring to boil; reduce heat to medium-low.
- Cook, stirring occasionally, for 8 to 10 minutes or until cabbage is tender-crisp and most of the liquid has evaporated.
Recipe provided by Chef Sharon Sanders
