- Place potatoes in large colander; rinse under cold running water. Drain well; pat dry.
- Heat olive oil in large nonstick skillet set over medium heat; cook potatoes in single layer, stirring and turning frequently, for 10 minutes or until golden brown. Add garlic. Cover and reduce heat to low; cook very gently, shaking pan and stirring mixture occasionally, for 15 to 20 minutes or until potatoes are tender when pierced with fork.
- Remove garlic; discard skins. In small bowl, crush garlic; stir in lemon juice. Add to potatoes; mix well. Cook for 1 to 2 minutes or until heated through. Transfer to serving dish; sprinkle with chives and parsley. Season with salt and pepper to taste.
Recipe Dish Type: Appetizer & Snack
Rosemary Potatoes
- In colander, rinse potatoes under cold running water; pat dry.
- In large skillet, heat oil over medium-high heat; add potatoes, stirring to coat with oil. Cook, without stirring, for 5 minutes or until browned on the bottom.
- Reduce heat to medium. Sprinkle potatoes with rosemary, stirring to combine well. Cook, stirring occasionally, for 12 minutes or until potatoes are well browned and tender. Transfer to serving dish; season with salt to taste.
Recipe provided by Chef Sharon Sanders
Rotini with Broccoli
- In large pot of boiling, salted water, cook rotini according to package directions, adding broccoli for last 2 minutes of cooking time.
- Drain pasta and broccoli; return to pot. Drizzle with oil; sprinkle with Parmesan and red pepper flakes. Toss until well combined.
Recipe provided by Chef Sharon Sanders
Prosciutto and Pine Nut Pizza
- Preheat oven to 375°F. On lightly floured surface, roll out dough to fit 13- x 9-inch pan. Brush dough with olive oil. Arrange overlapping slices of prosciutto di Parma over the dough. Sprinkle cheese over prosciutto; drizzle with olive oil. Sprinkle with salt and pepper to taste.
- Bake for 30 to 35 minutes or until bottom is almost golden brown. Sprinkle pine nuts over top; bake for 4 minutes. Transfer pizza to cutting board; cut into 5-inch squares and serve immediately.
Recipe provided by Chef Mary Ann Esposito
Pronto Pea Soup
- In saucepan, heat olive oil over medium heat. Stir in leek; cook, stirring occasionally, until wilted.
- Add peas; reduce heat to low, cover pan and cook for 3 minutes. Meanwhile, in heatproof glass measure, dissolve bouillon cube in boiling water. Pour bouillon over leek mixture; simmer for 3 minutes. Remove from heat.
- Using immersion blender, and being careful not to splash, purée mixture until smooth.
- Stir in evaporated milk. Return saucepan to heat; cook, stirring occasionally, over low heat for 5 minutes or until heated through.
- Season with salt and pepper to taste. Serve with croutons.
Portobello Salad with Chipotle Portobello Vinaigrette
- Preheat grill. Lightly brush mushrooms with oil; grill for 3 to 4 minutes per side or lightly golden brown. Coarsely chop 1 mushroom; add to food processor along with 1/2 cup olive oil, parsley, basil, balsamic vinegar, garlic and chipotle pepper until well combined. Toss with greens.
- Place one portobello mushroom on each salad plate. Mound one-quarter of greens onto each mushroom cap. Garnish with walnut halves.
Tips:
- You can substitute 1 canned chipotle pepper for the dried one if desired.
- If desired, you can reserve a little vinaigrette and drizzle it decoratively around the mushroom on each plate.
Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant
Porcini Mushroom Soup
- In microwavable glass measure, combine porcini mushrooms and 1 cup broth; cover with plastic wrap, venting one side. Microwave on high for 3 minutes or until liquid bubbles. Set aside.
- Meanwhile, in Dutch oven or large saucepan, heat oil over high heat; cook white mushrooms, garlic, rosemary, salt and red pepper flakes, stirring occasionally, for 5 minutes or until the mushrooms start to release liquid.
- Meanwhile, working over small bowl and reserving excess liquid, strain porcini mixture through fine sieve lined with cheesecloth or coffee filter. Rinse porcini, pat dry and chop. Add porcini, reserved soaking liquid, remaining chicken broth, water and tomatoes to Dutch oven; cook over medium-low heat for 20 minutes.
- To serve, place slice of toast in bottom of each soup bowl. Ladle soup over bread. Sprinkle with Parmesan.
Recipe provided by Chef Sharon Sanders
Pizza with Caramelized Onions and Ripe Olives
- Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
- Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
- Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
- Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.
Tip: Replace the pizza dough with 1 lb of thawed frozen commercial bread dough if desired.
Recipe Provided by Chef Sharon Sanders
Peach Cherry Mini Cakes
- Preheat oven to 350°F.
- Generously grease four 4- or 5-inch ramekins using 1 tbsp olive oil. Sprinkle brown sugar evenly in each ramekin. Place 1 peach half, cut side up, in each ramekin; place 4 cherry halves in each ramekin. Set aside.
- Stir together flour, baking soda and salt. In separate bowl, combine remaining 2 tbsp of olive oil with granulated sugar, vanilla and eggs; beat well. Add milk and flour mixture to egg mixture; blend until well combined. Divide batter evenly among the ramekins; place ramekins on baking sheet.
- Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean; let stand for 5 minutes. Using a knife, loosen edges and invert onto dessert plates. Serve warm.
Tip: Serve these fruit mini cakes with your favorite ice cream or frozen yogurt.
Recipe provided by Jim Coleman
Pan-Fried Oregano Potatoes
- In large nonstick skillet, heat oil over medium-high heat; cook potatoes, stirring to coat with oil, for 5 minutes or until browned on bottom.
- Reduce heat to medium. Stir in oregano. Cook, stirring occasionally, for 12 minutes or until potatoes are tender and browned. Sprinkle with salt.
Recipe provided by Chef Sharon Sanders