Recipe Dish Type: Appetizer & Snack

Pizza Margherita

  • Preheat oven to 400ºF. On lightly floured work surface, roll out dough into 13-inch round. Transfer to lightly oiled 12-inch pizza pan. Brush dough with 1 tbsp olive oil; arrange tomato slices over top. Sprinkle with cheese and drizzle with remaining olive oil. Sprinkle with salt.
  • Bake pizza for 15 to 18 minutes or until edges begin to brown slightly and underside is golden. Remove pizza from oven; let cool slightly. Cut into wedges. Sprinkle basil over top.

 

Recipe provided by Chef Mary Ann Esposito

Linguine with Crab

  • In large pot of boiling salted water, cook pasta for 10 minutes or until al dente.
  • Meanwhile, in large skillet set over medium-high heat, heat 3 tbsp olive oil; gently sauté garlic for 1 minute. Add wine; cook until reduced by half. Add crabmeat, parsley and chilies; cook for 1 minute or until heated through. Season with salt and pepper to taste.
  • Drain pasta; toss with crabmeat mixture. Serve with remaining olive oil drizzled over top.

Cran-Pear Oatmeal

  • In saucepan, combine milk, olive oil, cranberries, cinnamon, nutmeg and salt; bring to boil over medium heat, stirring occasionally.
  • Add oats and pear; simmer, stirring occasionally, for 5 to 6 minutes or until most of the liquid has been absorbed. Remove from heat; stir in sugar, walnuts and vanilla.

 

Recipe provided by Chef Jim Coleman

Fettuccine with Pecorino and Black Peppercorns

  • Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
  • Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).

Tip: A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.

 

Recipe provided by Chef Mary Ann Esposito

Cinnamon-Sugar Crisps

  • Preheat oven to 400°. Place individual wonton wrappers on baking sheets, about 1/4-inch apart.
  • Using pastry brush, brush each wonton wrapper lightly with olive oil. Sprinkle evenly with cinnamon sugar. Bake for 5 minutes or until crisp. Let cool on racks.

Tip: To make cinnamon sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.

Recipe provided by Jim Coleman