- Heat olive oil in large skillet set over medium heat; sauté onions for 5 minutes or until translucent. Add rice; cook, stirring constantly, for 2 minutes. Stir in chicken broth, wine, lemon zest and dill.
- Cover, reduce heat to low and simmer for 25 minutes or until rice is tender and liquid is absorbed. Stir in lemon juice and pepper. Garnish with parsley.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Preheat oven to 375°F.
- Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden. Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
- In large bowl, toss bread cubes with mushroom mixture. Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined. Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed.
- Bake for 45 to 60 minutes or until puffed and golden, and center is set.
Tip: Make-ahead! Mixture can be covered and refrigerated for up to 24 hours.
- Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting gas on one side of grid only.
- Cut zucchini in half lengthwise; using spoon, scoop out seeds and discard. Rub zucchini lightly with olive oil; set aside.
- Remove casings from sausage; using fork or your hands, mix together sausage, tomatoes, bread crumbs, garlic and 1/2 cup cheese. Spoon sausage mixture into zucchini, patting down evenly to ends; sprinkle with remaining cheese, patting down to help cheese adhere.
- Place zucchini directly on greased grill, on side away from hot briquettes or burner; close lid and grill for about 30 minutes or until nicely browned. Let stand for 10 minutes.
Tip: To bake Sausage-Stuffed Zucchini in the oven: Preheat oven to 400°F. Arrange zucchini on large greased baking sheet; cover and bake for 30 minutes or until nicely browned. Let stand for 10 minutes.
Recipe Provided by Chef Sharon Sanders
- Heat oil in large sauté pan set over high heat.
- Sauté beans for 3 minutes or until just starting to brown.
- Stir in tomatoes, garlic and salt. Reduce heat to medium; cover and cook for 5 minutes or until the beans are tender.
Recipe provided by Chef Sharon Sanders
- In mixing bowl, dissolve yeast in 1/2 cup warm water; let stand for 5 minutes, then pour in remaining warm water. In food processor or stand mixer, combine yeast mixture, 3 1/2 cups flour, olive oil, salt and sugar. (If dough seems too wet and is really sticking to your hands, or does not wrap around the blade of food processor or dough hook in stand mixer, add just enough of the remaining flour until dough forms smooth ball.
- Transfer to lightly floured work surface; cover with tea towel and let stand for 10 minutes. Grease 12-inch round pizza pan with oil or in nonstick ovenproof skillet. Using wet hands, press dough to edge of pan; cover with tea towel and let rise for 2 hours.
- Preheat oven to 425°F. Using thumb, make indents all over surface of dough; brush liberally with olive oil and sprinkle with coarse sea salt. Bake for 20 to 22 minutes or until golden brown. To serve, cut into wedges.
Variation:
Tomatoes & Black Olive Topping:Halve a handful of cherry tomatoes and pitted black olives; toss with a little olive oil and fresh basil. When ready to bake, press down to make indentations in dough and brush liberally with olive oil. Season tomatoes with salt to taste; spread topping over dough and sprinkle with coarse salt if desired. Bake as directed.
Recipe provided by Chef Mary Ann Esposito
