- Bring 3 cups water to boil in saucepan; add farro and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
- Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, lemon zest, remaining salt and pepper for 3 to 4 minutes or until zucchini starts to soften and brown.
- Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in farro and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.
Tip: Substitute freekah or barley for farro if desired.
- Preheat oven to 425°F. Heat 2 tbsp oil in large skillet set over medium heat; cook sliced fennel, shallots, garlic, thyme, and half each of the salt and pepper for 8 to 10 minutes or until fennel is very tender. Stir in lemon juice; let cool slightly.
- Toss together tomatoes, olives, wine, capers, raisins, remaining oil, tomato paste, and pinch of salt and pepper; arrange in 13 x 9-inch baking dish. Season fish all over with remaining salt and pepper. Stuff fennel mixture into fish and place on top of tomato mixture in baking dish (add any extra fennel mixture to baking dish).
- Bake for 20 to 25 minutes or until fish just starts to flake. Sprinkle with parsley and fennel fronds. Transfer whole fish to serving platter along with tomato mixture and pan juices.
Tip: Substitute branzino for snapper if desired.
- Preheat oven to 425°F. On lightly floured surface, roll out dough into long, narrow oval, about 1/2-inch thick. Transfer to parchment paper–lined baking sheet. Cover with tea towel; let rest for 10 minutes.
- Drizzle 2 tbsp olive oil over dough; brush over top and sides of dough. Sprinkle with salt. Press grapes into dough; sprinkle with rosemary.
- Bake for 20 to 25 minutes or until golden brown all over and most grapes have split open. Top with cheese. Return to oven for about 5 minutes or until cheese begins to melt. Drizzle with honey and remaining olive oil; sprinkle pistachios over top.
Tip: Seedless red grapes can also be used when Concord grapes are not available.
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- In large bowl, whisk together olive oil, balsamic vinegar, garlic, salt, pepper, fennel seeds and hot pepper flakes; add mushrooms and tomatoes, tossing gently to coat evenly. Arrange on prepared pans in even layer.
- Bake, rotating pans once, for 25 to 30 minutes or until tender, and mushrooms are golden brown.
- Meanwhile, in large pot of boiling salted water, cook broccoli rabe for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well. Toss with roasted vegetables and any accumulated juices.
Tip: Serve as a side dish with roasts or toss with cooked pasta for a quick and wholesome Meatless Monday dinner.
- Preheat oven to 400°F. Grease 13- x 9-inch baking dish with olive oil; set aside. Use a mandoline or very sharp knife, cut potatoes and onion into 1/8-inch thick slices. Whisk together oil, broth, cream, garlic, thyme, salt and pepper.
- Arrange one-third of the potatoes in prepared dish, overlapping slices; top with half of the onions. Stir cream mixture and slowly pour one-third over top. Repeat layers, ending with remaining potatoes and cream mixture. Toss together Gruyère, Asiago and Parmesan; sprinkle over top. Arrange thyme sprigs over cheese. Cover with foil.
- Bake for about 1 hour or until potatoes are softened and sauce is bubbling. Remove foil; bake for 30 to 45 minutes or until potatoes are very tender and top is golden brown. Let stand for 30 minutes before serving.
Tip: Roasted garlic purée is available in the produce section, as well as the freezer section. Alternatively, roast a whole garlic head by cutting off the top third, then placing garlic head on a small sheet of foil; drizzle with 1 tsp olive oil. Wrap tightly; bake in 400°F oven for about 45 minutes or until very tender and golden brown.
- Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
- In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
- Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.
Tip: Add 2 jalapeño peppers, seeded and finely chopped for a touch of heat.
- Whisk together 2 tbsp olive oil, vinegar, mustard, honey, salt and pepper; set aside.
- In large nonstick skillet set over medium-high heat, heat remaining olive oil; cook sausage and onion for 12 to 15 minutes or until onion is tender and lightly browned.
- Add green beans and reserved olive oil mixture; toss for 2 to 3 minutes or until heated through. Transfer to serving platter. Serve immediately.
Tip: To blanch green beans, cook in a pot of boiling salted water for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well before adding to skillet.
- Whisk together 2 cups warm water, red wine vinegar, sugar and salt until dissolved.
- Pack onion into 1-quart Mason jar; pour in vinegar mixture. Let stand at room temperature for 1 hour. Cover tightly and refrigerate for up to 1 month.
Tip: This is the ultimate condiment for sandwiches, burgers, grilled meats, salad, fish, tacos and grain bowls. The liquid can even be used to make marinades, vinaigrettes or cocktails, like a Bloody Mary.
- Preheat oven to 425°F. Cut onions in half, leaving root end intact, so layers remain attached. Cut each half through root end into 4 wedges. Repeat with fennel bulb.
- In large bowl, whisk together olive oil, balsamic vinegar, orange zest, orange juice, honey, rosemary, garlic, salt and pepper; add onion and fennel, tossing gently until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
- Bake, turning halfway through, for 25 to 30 minutes or until tender and browned around edges. Transfer to shallow serving platter; top with goat cheese, walnuts and parsley.
Tip: Serve as a side dish with beef, lamb or pork, or serve over baby arugula for a hearty warm salad.
