- 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
- Grease large bowl with olive oil; set aside. In glass measuring cup, mix water with yeast to dissolve; pour into separate large bowl. Stir in olive oil and 1 cup flour; mix until smooth. Add 1 cup flour and salt; mix until smooth. Add 1 cup flour; stir until the mixture clumps together.
- Place remaining flour on work surface, pushing most of it to one side. Using dough scraper, lift dough onto the surface; sprinkle lightly with flour. Using scraper, fold the dough several times to get rid of surface stickiness. Using hands, knead for 5 to 6 minutes or until dough is resilient. (Use additional flour only to prevent surface sticking; some flour may remain).
- Place in greased bowl; coat lightly with oil. Cover with plastic wrap; let rise for about 45 minutes or until doubled in size. Punch down dough. Shape into ball; transfer to work surface. Let rest for 5 minutes.
Tips:
To prepare in a food processor: In the bowl of a food processor fitted with a plastic or metal blade, process ingredients according to recipe directions, pulsing between additions.
To freeze unbaked pizza crust: Roll or pat out dough according to recipe directions. Place on pizza pan dusted with cornmeal. Cover tightly with plastic wrap, then wrap in foil. Freeze for up to 1 month. To bake, remove from the freezer (no need to thaw). Remove wrappings. Add toppings; bake according to recipe directions.
Recipe Provided by Chef Sharon Sanders
- Heat 2 tbsp olive oil in sauté pan set over medium heat; stir in peas, onion and salt. Cover and cook for 3 minutes or until peas are thawed. Remove from heat and set aside.
- In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain pasta, reserving ½ cup of cooking water, and return pasta to pot. Add pea mixture, tuna, pepper, lemon zest, and remaining oil. Toss well, adding just enough reserved water to moisten.
Recipe Provided by Chef Sharon Sanders
- Toast bread in toaster, toaster oven or oven broiler. Cut into 1/2-inch cubes; set aside to cool.
- In large bowl, whisk together olive oil, vinegar and salt. Add tomatoes, cucumber, onion, basil and bread. Toss and let stand for 15 to 30 minutes at room temperature, pressing salad occasionally with back of a spoon so the tomatoes release their juice. Season generously with pepper to taste.
Tip: If bread is too dry, toss with up to 1/4 cup more olive oil.
Recipe Provided by Chef Sharon Sanders
- In large bowl, combine 1 tbsp olive oil and pinch of salt. Add greens and carrot; toss well. Divide evenly among dinner plates. Set aside.
- Cut tuna into equal portions.
- Season fish lightly with salt on both sides.
- Heat remaining olive oil in large skillet set over high heat; cook for 2 to 4 minutes on each side or until browned and cooked to desired doneness. Add vinegar, water and currants to skillet; season with salt and pepper to taste. Bring to boil.
- Place tuna on greens; spoon sauce over top.
Tips:
- Use vegetable or chicken broth instead of water.
- If necessary, cut the tuna steaks in half to create equal portions.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 350°F. Combine flour, cornmeal, pepper and paprika in plastic or paper bag; add chicken, one piece at a time, and shake until well coated.
- Place chicken in baking dish; pour olive oil over top. Bake, turning occasionally, for 1 hour or until browned and cooked through.
Tip: You can substitute oat bran or wheat germ for the all-purpose flour if desired.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Preheat oven to 400°F. Grease 15- x 10-inch baking pan with olive oil.
- Grate 1 tbsp zest from oranges; squeeze oranges to make 1/2 cup juice. Whisk together orange zest and juice, 2 tbsp olive oil and salt.
- Trim fennel. Mince about 2 tbsp of the fronds; set aside. Quarter fennel, cutting out and discarding cores; slice thickly.
- In baking pan, toss fennel with half of the orange juice mixture. Bake, stirring occasionally, for 20 minutes or until lightly browned.
- Push fennel to sides of pan; lay fish, skin-side down, diagonally in center of pan. Drizzle with remaining juice mixture, spreading to coat fish. Roast for 15 minutes or until fish is opaque in center. Garnish with fennel fronds.
Tips: Remaining fennel fronds can be reserved for salads or other recipes.
Recipe Provided by Chef Sharon Sanders
Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.
- Preheat oven to 375°F. Spray baking sheet with olive oil.
- In a bowl, combine and toss 3 tbsp olive oil, eggplant, cauliflower, peppers, garlic and onions; spread on prepared baking sheet.
- Roast, turning once, for 10 minutes or just until eggplant begins to soften and cauliflower begins to brown.
- Transfer vegetables to large bowl along with tomatoes and cheese; toss gently with dressing. Transfer to serving platter. Serve at room temperature.
Tip: Adding canned chickpeas or cannellini beans to this salad boosts the protein.
Recipe provided by Chef Mary Ann Esposito
- Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
- Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.
Recipe provided by Chef Sharon Sanders
