- Cook pancetta in sauté pan until browned but not too crispy; drain on paper towel–lined plate.
- Warm olive oil in large sauté pan set over medium heat. Stir in onion; cook for 5 minutes or until softened. Toss in kale, thyme, sage and garlic; cook for 2 to 3 minutes or until kale is wilted. Stir in chickpeas, tomatoes, pancetta, and salt to taste; reduce heat to low.
- In large pot of boiling salted water, cook pasta for 8 minutes or until al dente. Drain well; stir into chickpea mixture in sauté pan. Toss over medium-low heat for about 3 minutes or until pasta has soaked up most of the sauce but is still very moist. Divide among bowls; sprinkle with Pecorino-Romano.
Recipe Provided by Chef Sharon Sanders
- Toss together zucchini, oil, vinegar, salt and pepper; let stand for about 10 minutes or until zucchini starts to soften.
- Gently stir in tomatoes and basil. Divide salad among 4 bowls. Top with cheese.
HOW TO/TIP/SMARTCUT: How to spiralize zucchini
- Use zucchini at least 2 inches in diameter for best results. Trim ends of zucchini. Place spiralizer on a smooth surface, such as a countertop, pushing down to adhere suction cups onto surface and secure the machine for spiralizing.
- Place your desired blade into the spiralizer. Using the spiralizer, turn zucchini into long strands, trimming with clean kitchen shears as needed.
Lemon Dressing:
In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Slowly whisk in olive oil.
Salad:
- Preheat oven to 400°F. Place chicken breasts on foil-lined baking sheet; drizzle with olive oil and sprinkle with salt, pepper and paprika. Bake for 20 to 30 minutes or until juices run clear when pierced with a fork and instant-read thermometer reads 165°F when inserted into thickest part. Let stand for 5 minutes; slice diagonally.
- Thinly slice Brussels sprouts, radicchio and fennel using sharp knife, vegetable slicer or food processor. Cut both ends away from oranges; using a sharp knife, remove peel and outer membrane. Cut between membranes to release segments.
- In large bowl, combine chicken, Brussels sprouts, radicchio, fennel and orange segments; toss with Lemon Dressing to coat. Garnish with pomegranate seeds.
Blackened Fish:
- Stir together paprika, pepper, garlic powder, onion powder, oregano, thyme, salt and cayenne until blended; season fillets with paprika mixture and let stand for 5 minutes.
- Heat oil in large cast iron frying pan or heavy-bottom skillet set over medium heat; cook tilapia for 2 to 3 minutes per side or until blackened on the outside and just cooked through.
Taco Salad: Meanwhile, in large bowl, combine lettuce, corn, avocado, tomato, radishes, red onion and cilantro; toss with Cumin-Lime Vinaigrette. Divide among 4 plates. Top with fish fillet; garnish with tortilla strips and lime wedges.
Lime-Cumin Vinaigrette: Whisk together olive oil, lime juice, lime zest, garlic, cumin, salt and pepper.
Tip:
• To make tortilla strips, preheat oven to 425°F. Stack four 7-inch flour tortillas and slice in half. Cut crosswise into 1/2-inch-wide strips. Toss with 2 tbsp olive oil and season with 1/4 tsp salt. Spread in single layer on large baking sheet; bake for 10 minutes or until crispy and lightly golden. Let cool.
- Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
- Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
- Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.
Recipe provided by Joseph Ciminera
- Crumble sausage into large saucepan. Add 2 tbsp cold water; cook over medium-high heat, turning occasionally, for 3 minutes or until browned. Remove with slotted spoon; set aside. Pour off and discard any drippings.
- Add oil; heat until warm. Add garlic and sage; cook for about 1 minute or until fragrant. Add beans; cook, stirring, for 1 minute. Add broth and 4 cups water. Increase heat to high and bring just to boil, scraping up browned bits at the bottom of saucepan.
- Reduce heat to medium-low; cover partially and simmer for 15 minutes. In blender or food processor, purée half of the beans and enough broth to cover. Return to saucepan; add macaroni and reserved sausage. Simmer for about 5 minutes or until macaroni is al dente. Stir in spinach, vinegar, salt and pepper. Ladle into bowls; sprinkle with Pecorino Romano.
Recipe Provided by Chef Sharon Sanders
In small bowl, whisk together vinegar, salt and pepper; slowly whisk in oil until well blended.
Tip:
This basic vinaigrette is perfect for tossing with your favorite salad greens.
Variations:
Herb Vinaigrette: Prepare as directed. Stir in 1 tsp each dry mustard, dried basil and dried tarragon.
Balsamic Vinaigrette: Prepare as directed. Substitute balsamic vinegar for wine vinegar. Stir in 1 tbsp minced shallots and 1/4 tsp dried marjoram.
Chive Vinaigrette: Prepare as directed. Stir in 2 tsp minced fresh chives.
Creamy Dijon Vinaigrette: Prepare as directed. Whisk in 2 tsp Dijon mustard and 1/2 tbsp mayonnaise.
Honey-Dijon Vinaigrette: Prepare as directed. Whisk in 1 tbsp Dijon mustard and 2 tbsp honey.
Mint Vinaigrette: Prepare as directed. Stir in 2 tbsp chopped fresh mint.
Parmesan Vinaigrette: Prepare as directed. Stir in 1 tbsp grated Parmesan cheese.
Raspberry Vinaigrette: Prepare as directed. Substitute raspberry vinegar for wine vinegar.
Sesame Vinaigrette: Prepare as directed. Substitute rice vinegar for wine vinegar. Stir in 2 cloves minced garlic and 2 tbsp of toasted sesame seeds.
- In large saucepan, bring 2 cups water to boil. Add barley; cover, reduce heat and simmer for 45 minutes or until tender. Drain and rinse with cold water; transfer to large bowl.
- Stir in carrots, cucumber, cheese, frisée, olive oil, parsley, oregano, lemon juice and salt; mix to combine and set aside.
- Cut away tops of tomatoes and reserve. Scoop out pulp, cut into cubes and toss with barley mixture. Stuff tomato cavities with barley mixture; cap with tomato tops.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 400°F. Grease large baking sheet with oil. Using tweezers or needle-nose pliers, remove any tiny bones from fillets. Place fillets, skin side down, on prepared baking sheet.
- Heat oil in large sauté pan set over medium heat; pour half into a cup. Set aside. Add green onions and carrot to the pan; cook for about 3 minutes or until softened. Add bread cubes, broth, egg, 1/4 tsp salt, and the pepper; toss until moistened. Spoon oval mounds of the stuffing onto fillets. Press lightly to pack; drizzle with reserved oil.
- Bake for 18 to 20 minutes or until stuffing is golden and fish flakes when tested; gently transfer stuffed fillets to plates.
Tip: Make-ahead! Let stuffing cool to room temperature before mounding on fillets. Cover with plastic wrap and refrigerate for up to 2 hours. Increase baking time by 5 minutes.
