- In Dutch oven or large saucepan, heat olive oil over medium heat; cook leeks, stirring occasionally, for 10 minutes or until very soft. Stir in potatoes; cook, covered, for 10 minutes or until potatoes are tender. Pour in 1 cup chicken broth; remove from heat.
- Using immersion blender, and being careful not to splash, purée leek mixture until smooth, adding enough of the remaining broth to reach desired consistency. Stir in cream; season with salt and pepper to taste. Reheat soup over low heat until warmed through; do not boil.
Tip: Leeks grow in sandy soil and can be gritty if not washed thoroughly. Trim away the tough, dark green outer leaves, then cut each leek in half lengthwise. Rinse well in sink full of cold water to remove any dirt that might be hidden in the tight folds.
Recipe provided by Chef Mary Ann Esposito
- Prepare couscous according to package directions. Set aside.
- Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
- Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.
Recipe provided by Chef Joseph Ciminera
- Heat olive oil in large sauté pan; cook pancetta, stirring, until crispy. Set aside and keep warm.
- In large pot of boiling salted water, cook spaghetti until al dente; drain, reserving 1/3 cup cooking water. Toss spaghetti with 2 tbsp of the reserved cooking water in sauté pan set over low heat until hot. Remove pan from heat; rapidly stir in eggs, 2 tbsp of the reserved cooking water and half of the Parmigiano-Reggiano until well-combined. If spaghetti seems dry, add remaining reserved cooking water.
- Stir in reserved pancetta and any accumulated drippings. Sprinkle with salt and pepper to taste. Transfer to platter; sprinkle with remaining Parmigiano-Reggiano and serve immediately.
Recipe provided by Chef Mary Ann Esposito
- In Dutch oven or large saucepan over medium-high heat, brown beef, breaking apart with spatula. Using slotted spoon, transfer to plate and set aside. Drain fat from pan.
- In same pan, heat olive oil over medium heat; sauté onion, green pepper and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 minutes, stirring several times.
- Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and cook for 15 minutes. Garnish as desired.
Tip: To thicken the chili, remove some of the beans and mash with a fork, then return to the pot and stir well. Or, add 1 or 2 tbsp cornmeal to the chili and cook until thickened.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Cook egg noodles according to package directions; drain well, rinse and set aside.
- Meanwhile, in large saucepan, heat oil over medium heat; cook garlic for about 2 minutes or until fragrant but not browned. Add chicken; sauté for 4 minutes. Add broth, water and salt. Simmer for 5 minutes.
- Stir in spinach, basil and reserved noodles. Remove from the heat and let stand for 5 minutes. Season with pepper to taste. Sprinkle with Parmesan.
Recipe provided by Chef Sharon Sanders
- In large saucepan, toast crushed red pepper flakes over medium heat for 2 minutes. Add olive oil; simmer for 5 minutes. Remove from heat and set aside.
- Cook soba noodles according to package directions, leaving slightly undercooked. Drain and toss with 1 tbsp of olive oil mixture. Set aside.
- In same saucepan, reheat remaining red pepper olive oil over medium heat; sauté onion and celery for 3 minutes or until softened but not browned. Stir in carrot, garlic and ginger; sauté for 1 1/2 minutes, ensuring garlic does not brown. Add chicken broth and soy sauce; bring to boil over high heat. Add chicken and edamame; reduce heat and simmer for 4 minutes or until chicken is no longer pink inside.
- Stir in soy milk and soba noodles; simmer until heated through (do not boil). Remove from heat; stir in cilantro. Ladle into bowls. Top with diced tomato.
Tip: If you cannot find soba noodles, substitute whole wheat spaghetti.
Recipe provided by Chef Jim Coleman
- Heat well-oiled cast-iron or nonstick 10- or 12-inch frying pan over medium heat for 5 minutes.
- Divide dough in half; roll one half into round 1 inch smaller than diameter of pan. Cook dough in hot pan until dough begins to rise and bottom starts to brown. Using metal spatula, turn carefully. Layer half of the tomato slices over dough; scatter half of the mozzarella over top. Lower heat to medium-low; cook until mozzarella melts.
- Using metal spatula, transfer pizza to cutting board. Sprinkle with salt; drizzle with half of the olive oil. Cut into wedges; sprinkle half of the basil over top. Repeat with remaining ingredients.
Recipe provided by Chef Mary Ann Esposito
