- Preheat oven to 425°F. In small bowl, stir together garam masala, cumin and turmeric.
- Place cauliflower in casserole dish; brush generously with olive oil and sprinkle with salt. Coat evenly with spice mixture; cover with foil.
- Roast cauliflower for 30 minutes; remove foil and continue cooking for 15 minutes or until tender.
Recipe provided by Chef Francesco Tonelli
- On cutting board, mound parsley, basil and garlic; chop finely; transfer mixture to large bowl. Add olive oil, salt, and pepper to taste.
- Halve tomatoes; remove cores and squeeze out seeds. Dice tomatoes, then add to olive oil mixture, stirring well. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours.
Tip: To serve, divide sauce among bowls of hot pasta. Top each bowl with 1 tbsp butter. Toss just before serving.
Recipe provided by Chef Mary Ann Esposito
Mint Dressing
In small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended.
Stir in mint.
Salad
On large serving platter, arrange watermelon, bocconcini, arugula and olives.
Drizzle with Mint Dressing.
Garnish fruit salad with pomegranate seeds and pine nuts.
- Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
- In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.
Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.
- In 11- x 7-inch glass or ceramic dish, combine olive oil, wine vinegar, parsley, sugar, garlic, oregano, and salt to taste; mix well using wooden spoon.
- Lay tomatoes over dressing in single layer or just slightly overlapping; cover with plastic wrap and let stand for 2 hours at room temperature, spooning dressing over tomatoes occasionally. Serve with slices of bread.
Tips:
- If you are unable to find beefsteak tomatoes, any large vine-ripened tomato will work well in this recipe.
- If possible, use homemade bread in this recipe to soak up all the delicious tomato juices.
- Go grain and gluten free by omitting the bread and serving on salad greens instead.
Recipe provided by Chef Mary Ann Esposito
Dressing: Whisk together olive oil, apple cider vinegar, orange juice, mustard, honey, garlic, salt and pepper.
Spiralized Salad:
- Using spiralizer, turn beet, carrots and zucchini into long strands, trimming with clean kitchen shears, if needed.
- Toss vegetable strands with dressing. Arrange spinach on large platter; top with vegetables. Garnish with sprouts and pumpkin seeds.
- In large, heavy-bottomed saucepan, heat olive oil over medium heat; sauté onion for about 5 minutes or until starting to brown. Stir in spinach; cover and simmer for 3 minutes.
- Stir in water, rice, tomato paste, pepper and dill. Reduce heat to low; cover and simmer for about 25 minutes or until rice is tender.
Tip: If fresh spinach is not available, substitute one pkg (10 oz) frozen chopped spinach, thawed and drained well.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- First prepare the vinaigrette by whisking together lime juice, olive oil, orange juice, cilantro, cumin and garlic. Reserve 4 tbsp vinaigrette; set aside.
- Brush carrots, onion and corn with olive oil; grill until tender-crisp. Let cool. Dice carrots and onion; remove corn from cob. Toss with beans and remaining vinaigrette. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, stirring occasionally.
- To serve, toss reserved vinaigrette with arugula; mound over bean mixture.
Tip: Vinaigrette can be covered and refrigerated for up to 8 hours; bring to room temperature before continuing with recipe.
Recipe provided by Jim Coleman, executive chef of Normandy Farm and Coleman Restaurant
