- Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
- Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.
Tip: If you can’t find lima beans, substitute steamed edamame or fava beans.
In salad bowl, combine sorrel, apples, pear, figs and walnuts. Whisk together olive oil, rice wine vinegar and salt; pour over salad and toss gently until well combined. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Using toothpick or skewer, pierce each tomato from stem end to base through the middle. Lay basil leaves on top of each other and roll up tightly into cylinder. Slice thinly crosswise; set aside.
- In bowl, whisk together oil, vodka, lemon juice, garlic, salt and pepper; add shrimp, celery, tomatoes and basil. Toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for up to 24 hours.
- To serve, let stand at room temperature for 15 minutes. Serve on salad plates lined with lettuce leaves.
Tip: Piercing the tomatoes allows the dressing to penetrate for extra flavor.
Recipe Provided by Chef Sharon Sanders
- Separate cauliflower into small, uniform florets. Cook in large pot of boiling salted water for 1 minute; drain well. Transfer to salad bowl. Add olive oil, garlic, wine vinegar, olives, onion, peppers, tomatoes, chickpeas, parsley and capers to bowl. Season with salt to taste; toss well.
- Cover with plastic wrap; let stand at room temperature for 30 minutes. (Make-ahead: Salad can be refrigerated overnight; bring to room temperature before serving.)
Tips:
- You can substitute 1/4 cup diced sun-dried tomatoes in olive oil for fresh tomatoes if desired.
- If you like chickpeas, add an extra 1/2 cup to the salad.
Recipe Provided by Chef Mary Ann Esposito
- In large bowl, combine tomatoes, 3/4 cup olive oil, basil, garlic and salt; let stand for 30 minutes at room temperature, or cover and refrigerate for up to 24 hours.
- In large pot of boiling salted water, cook rotini for about 8 minutes or until al dente.
Drain pasta and return to pot; toss with tomato sauce. Let stand for 5 minutes. Taste, adding up to 1/4 cup olive oil, if needed, for flavor. Season generously with pepper.
Tip: This dish must be made with very ripe tomatoes, preferably locally grown. For variety, try adding drained capers, slivered ripe olives or cooked shrimp or scallops to the sauce.
Recipe Provided by Chef Sharon Sanders
- In large resealable plastic bag, combine olive oil, lime juice, green onion, oregano, chopped rosemary, salt and pepper. Add chicken to bag, ensuring all pieces are well coated with marinade; press out as much air as possible. Reseal bag and refrigerate for 3 to 5 hours.
- Preheat grill or prepare coals to medium heat and soak rosemary sprigs in water for 30 minutes. Place rosemary sprigs directly on coals or place on grill grate.
- Grill chicken pieces, bone side down, about 4 inches above the coals and cook for 12 minutes, brushing frequently with marinade. Turn chicken; grill for 12 minutes, basting frequently. Continue cooking for 20 minutes longer, turning and basting chicken, until well browned and juices run clear (do not baste during final 5 or 6 minutes of grilling). Serve with lime wedges.
Recipe provided by Chef Jim Coleman
- 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
