- Spread refried beans over one side of each tostada; set aside. Heat half of the oil in nonstick skillet set over medium-high heat; crumble in sausage. Cook for about 5 minutes or until browned. Using slotted spoon, transfer to paper towel–lined plate. Wipe skillet clean. Scatter cooked chorizo over beans. Keep warm in 200°F oven.
- Heat remaining oil in same skillet; cook eggs, one at a time, for 3 to 5 minutes or until egg whites are set and yolks are cooked as desired. Sprinkle with salt and pepper. Arrange eggs over chorizo.
- Top with avocado, salsa and cheese. Spoon sour cream into resealable plastic bag and cut off one corner to make small hole. Drizzle sour cream over each tostada. Garnish with cilantro. Serve with hot sauce.
Tip: Also delicious with shredded Cheddar or Pepper Jack cheese.
- Heat oil in large, straight-sided skillet set over medium-high heat; cook sausage and chicken, in batches, for about 10 minutes or until browned. Using slotted spoon, transfer to plate.
- Add onion, peppers, celery, garlic, Cajun seasoning, salt and pepper to skillet. Reduce heat to medium; cook for 7 to 10 minutes or until softened. Stir in rice until well coated; add bay leaf. Pour in broth and diced tomatoes. Return sausage and chicken to skillet along with any accumulated juices; bring to boil.
- Cover and cook for about 20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Gently fold in parsley and green onions. Serve with lemon wedges.
Tip: Cajun seasoning is a blend of herbs and spices often used in Creole cooking and can be found in the spice section alongside other seasoning blends.
- Preheat oven to 425°F. On lightly floured surface, roll out dough into long, narrow oval, about 1/2-inch thick. Transfer to parchment paper–lined baking sheet. Cover with tea towel; let rest for 10 minutes.
- Drizzle 2 tbsp olive oil over dough; brush over top and sides of dough. Sprinkle with salt. Press grapes into dough; sprinkle with rosemary.
- Bake for 20 to 25 minutes or until golden brown all over and most grapes have split open. Top with cheese. Return to oven for about 5 minutes or until cheese begins to melt. Drizzle with honey and remaining olive oil; sprinkle pistachios over top.
Tip: Seedless red grapes can also be used when Concord grapes are not available.
- In saucepan set over medium-high heat, combine 3 tbsp olive oil, broth, salt and pepper; bring to boil. Sprinkle in cornmeal, whisking constantly. Reduce heat; simmer, stirring often, for about 10 minutes or until creamy.
- Stir in Parmesan, Gorgonzola and herbs just until combined. Transfer to serving dish. Drizzle remaining olive oil over top. Sprinkle with additional pepper.
Tip: Serve polenta as a creamy complement to slow-cooked lamb shank, osso buco, Italian sausages, mushroom ragu, meatballs in marinara sauce or beef short ribs.
- Preheat broiler to high; position rack in center of oven. Place eggplants on foil-lined baking sheet. Broil for 2 to 3 minutes on each side or until charred and almost smoking. Reduce oven to 375°F; bake for about 20 minutes or until very tender. Let cool until just cool enough to handle.
- Meanwhile, in large bowl, stir together 1/4 cup olive oil, yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Let stand until eggplant is ready.
- Split eggplants open and scrape flesh into bowl; mash with fork. Gently fold into yogurt mixture. Spoon into shallow serving bowl. Drizzle with remaining olive oil. Sprinkle with parsley and hot pepper flakes.
Tip: Serve with pita chips, grilled chicken, vegetable sticks or sliced tomatoes.
- Preheat oven to 425°F. Line two baking sheets with parchment paper.
- Cut each squash half into 1/2-inch thick slices to resemble half-moons. In large bowl, whisk together oil, honey, thyme, orange zest, orange juice, garlic, shallot, salt, pepper and hot pepper flakes; add squash and toss gently to coat. Arrange in single layer on prepared baking sheets.
- Bake, turning halfway through, for 40 to 45 minutes or until tender and golden brown. Transfer to serving platter, overlapping slices slightly. Top with goat cheese, pomegranate seeds, chives and sumac. Serve warm or at room temperature.
Tip: Top open a pomegranate and release the seeds, cut the top and bottom off to create two flat ends. Score around the center and tear open into two halves. Hold each half over a bowl, seed side down, and firmly tap the skin with a wooden spoon while squeezing lightly to release the seeds.
- In large bowl, whisk together 1/4 cup olive oil, red wine vinegar, garlic, salt, pepper and hot pepper flakes; add peppers, capers, shallots and parsley, tossing gently to coat. Transfer to shallow serving dish. Marinate for 20 minutes at room temperature.
- Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; cook halloumi, flipping as needed, for 5 to 7 minutes or until golden brown on all sides. Drain on paper towel–lined plate. Scatter over roasted red pepper salad. Serve immediately.
Tip: Serve with toasted, crusty bread for dipping.
