- Preheat the oven to 350°F.
- Pour 1/3 cup of the olive oil in a large bowl. Add 1 teaspoon salt and a grinding of pepper. Separately toss each of the vegetables, carrots, Brussels sprouts and peppers in the oil, coating them well.
- Transfer the vegetables to a baking sheet and bake them until a knife is easily inserted into them. Keep them covered and warm while the spaghetti is cooking.
- Bring 4 to 6 quarts of water to a boil. Stir in 1 tablespoon of salt. Stir in the spaghetti, pushing it down into the water with a wooden spoon. Cook the spaghetti until a strand of it fished out of the water and broken in half does not reveal any uncooked flour. Drain the spaghetti in a colander and return it to the pot. Over low heat, stir in the remaining olive oil and add the roasted vegetables. Stir until everything is very hot, and then transfer the mixture to a serving platter.
- Serve immediately.
Recipe Provided by Chef Mary Ann Esposito
- Mince garlic and thyme together; set aside.
- Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
- Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
- In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 1/4 cup cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts. Pass cheese on the side.
Tip: If desired, you can substitute fettuccine made with semolina flour instead of whole wheat.
Recipe provided by Chef Mary Ann Esposito
- Heat 1/4 cup extra-virgin olive oil with garlic in saucepan; cover and cook over low heat for about 5 minutes or until garlic is softened. Add beans, sage, salt, and cayenne; cover and cook for 12 minutes or until beans are softened. Remove sage; uncover and cook for 8 minutes, mashing mixture occasionally with back of spoon (mixture should be coarsely puréed).
- Transfer beans to food processor; process until completely puréed. Serve immediately or cover with plastic wrap and refrigerate for up to 24 hours. (If mixture is too thick, stir in 1 or 2 tbsp of warm water.)
- Cut off end crusts of bread (reserve for bread crumbs). Slice loaf into 1/2-inch thick slices. Cut larger slices in half to make pieces that are about 2-inches square. Place on large baking sheet; broil for 2 minutes or just until dry. Turn bread over; spray lightly with olive oil from mister or coat lightly with pastry brush dipped in olive oil. Broil for 1 minute or until olive oil is sizzling.
- Spread bean mixture over bread. Combine parsley with remaining olive oil; drizzle over bean mixture. Sprinkle with chili pepper (if using).
Tip: The crostini may be covered with waxed paper and refrigerated for up to 2 hours before serving.
Recipe Provided by Chef Sharon Sanders
- In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
- Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
- Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.
Tip: All of the broth mixture may not be needed.
Recipe provided by Chef Sharon Sanders
- Combine 2 tbsp olive oil, thyme and garlic; spread in bottom of glass casserole dish large enough to hold fish in single layer. Place fish on top, turning to coat both sides with olive oil mixture. Cover with plastic wrap; refrigerate for 2 hours, turning occasionally.
- Heat remaining olive oil in cast-iron skillet set over medium-high heat; cook fish for 2 1/2 minutes on each side or until cooked to desired doneness. Sprinkle with salt, and pepper to taste. Garnish with basil; serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 375ºF. Brush casserole dish with olive oil. In saucepan, combine broth and farro over high heat; bring to boil. Reduce heat to low, cover and cook for 30 minutes or until most of the broth is absorbed and farro is tender. Drain well.
- Meanwhile, in bowl, whisk together egg white, Parmesan, parsley and 1 tbsp olive oil. Stir in farro; set aside.
- Trim 1/2 inch from top of each pepper; scoop out seeds and discard. Loosely fill peppers with farro mixture. Using paring knife, cut small incision on one side of each pepper to allow steam to escape. Place peppers in single layer in prepared casserole dish. Cover with foil; bake for 30 minutes. Remove foil; bake for 5 minutes or until peppers are tender and starting to brown. If desired, drizzle peppers with extra olive oil.
Tip: Farro is a hearty grain that originated in the Mediterranean. If you can’t find it at your supermarket, try substituting barley, brown rice or orzo.
Recipe provided by Chef Mary Ann Esposito
