Soy Dressing: Whisk together olive oil, rice wine vinegar, soy sauce, brown sugar, ginger, chili paste, tahini and garlic. Set aside.
Soba Noodle Salad: Cook soba noodles according to package directions, drain. Toss with dressing. Stir in tofu, edamame, cucumber, pepper and green onions. Garnish with sesame seeds.
Light White Wine Vinaigrette: Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.
Brussels Sprouts Salad: In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.
- Heat olive oil in saucepan set over medium heat. Stir in rice; cook for 2 minutes. Add scallions, broth and salt; stir to combine. Bring to boil, then reduce heat and simmer, covered, for 15 minutes or until most of the liquid is absorbed and rice is tender.
- Remove from heat. Let sit for 5 minutes or until remaining broth is absorbed.
Recipe provided by Chef Sharon Sanders
- Preheat oven to 350°F. In large bowl, whisk together olive oil, mustard, salt and pepper. Add carrots, potatoes, celery, sweet potatoes and Brussels sprouts. Toss to coat with olive oil mixture.
- Spread vegetables in single layer on lightly oiled baking sheet. Roast in 350ºF oven for 30 to 45 minutes or until vegetables are tender and slightly browned.
Tip: If vegetables don’t fit on one baking sheet, use two sheets if necessary.
- Heat 1 tbsp olive oil in large saucepan or deep skillet set over medium heat; sauté 1 garlic clove for 1 minute. Add pepper; sauté for 2 minutes. Stir in tomatoes. Transfer to bowl and set aside.
- In same saucepan, heat remaining olive oil over medium heat; sauté remaining garlic and onion for 2 minutes. Stir in oregano, saffron, salt and pepper. Add rice; stir in water. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
- Remove from heat; top with reserved tomato mixture. Cover and let stand for 5 minutes. Stir in cilantro.
Recipe provided by Chef Jim Coleman
- Preheat oven to 400ºF. In large bowl, coat vegetables with olive oil. Transfer to foil-lined baking sheets, spreading vegetables in single layer.
- Roast in 400°F oven for 45 minutes or until vegetables are tender when pierced with a fork. Remove from oven; add garlic to baking sheets and sprinkle with herbs. Return to oven for 5 to 10 minutes or until garlic is cooked. In serving dish, combine vegetables and season with salt and pepper to taste.
Tip: If using beets, keep them separated in a smaller bowl when coating with olive oil, as they may stain other vegetables.
Recipe provided by Chef Francesco Tonelli
To roast on charcoal or gas grill: Place peppers on rack in single layer. Cover and grill for 8 to 10 minutes or until bottoms begin to char. Turn peppers using tongs. Cover and grill for 25 to 30 minutes, turning as needed, until charred on all sides.
To roast in oven: Preheat oven to 450°F. Grease large baking sheet with nonstick spray. Halve, core and seed peppers. Arrange on baking sheet with cut sides down. Bake for 20 minutes or until skins begin to blister (skins will not char).
To peel: Transfer peppers from grill or oven to large bowl; cover tightly with plastic wrap. Let stand for 20 to 30 minutes or until peppers are cool enough to handle.
- Set fine sieve over large bowl. Pull out cores from whole peppers, letting juice run through sieve. Peel away charred skin and scrape away any remaining seeds. (Use paper towel to remove any stubborn bits of skin.) Cut peppers in half.
- Place peeled peppers in bowl with reserved juice; stir in oil and salt. Store in refrigerator (or freeze; see Tip, below).
Tips:
- To make ahead: Spoon peppers into seven 1-cup containers. Store in freezer for up to 6 months. Thaw in refrigerator before use.
- These peppers may be used in any recipe calling for roasted peppers. For a simple salad or side dish, season with minced herbs, chopped olives or drained capers.
Recipe provided by Chef Sharon Sanders
- Preheat oven to 350°F.
- Brush 13- x 9-inch baking pan with olive oil. Add olive oil, fennel, cherry tomatoes, garlic, sugar and salt to pan; bake, stirring occasionally, for 20 to 25 minutes or just until vegetables have softened.
Tips:
- Stir in 1 tbsp of minced capers at the end of the cooking time to give the sauce a nice sweet-and-sour taste. Two tbsp of fresh thyme stirred into the sauce is another refreshing variation.
- This makes a delicious side dish to Cornish hens served with potatoes, or spooned over baked fish.
- Toss this sauce with 3/4 lb spaghetti or a short-cut macaroni, such as ziti or penne.
- The sauce also makes a terrific pizza topping.
Recipe provided by Chef Mary Ann Esposito
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.
Roasted Eggplant and Lentil Salad:
- Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes.
- Pat dry with paper towel.
- Drizzle with olive oil and arrange in single layer on baking sheet; bake for 35 to 40 minutes or until tender. Let cool completely.
- In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
Sherry Vinaigrette: Whisk together olive oil, sherry vinegar, sugar, mustard, garlic, salt, pepper and smoked paprika.
Radicchio Salad:
- Preheat grill to high heat; grease grate well. Brush radicchio, zucchini and halloumi with olive oil; season with salt and pepper.
- Grill radicchio, zucchini and halloumi for 2 to 3 minutes per side or until grill-marked; arrange on serving platter along with grape tomatoes.
- Drizzle with vinaigrette and garnish with walnuts and parsley.
Tip: Grilling halloumi cheese: Brush slices or a chunk of halloumi cheese with olive oil and grill over medium-high heat until grill-marked. It’s delicious plain, or can easily be added to salads, sandwiches or served on crostini.
