- 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
- 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
