- Preheat oven to 350˚F. Thinly slice artichoke; place in small bowl. Add 1 cup water and vinegar (to prevent artichoke from browning.)
- Heat 2 tbsp olive oil in large skillet set over medium heat; cook shallots and garlic for 1 to 2 minutes or until slightly softened. Drain artichoke slices well; add to pan along with asparagus, half of the salt and pepper, and chili flakes. Cook for 3 to 5 minutes or until vegetables are tender-crisp. Stir in spinach, mint, parsley and basil until well coated. Remove from heat.
- Beat together eggs, milk, Parmesan and remaining salt and pepper; stir in vegetable mixture.
- Heat remaining oil in 10-inch ovenproof, nonstick skillet set over medium heat. Pour egg mixture into skillet; cook for 3 to 5 minutes or until eggs start to set around edges.
- Transfer to oven; bake for 10 to 15 minutes or until eggs are set. Turn out onto cutting board and cut into wedges.
Tip: Sauté 1/4 cup diced pancetta, ham or salami along with veggies if desired.
- Bring 3 cups water to boil in saucepan; add farro and 1/2 tsp salt. Reduce heat to medium-low; cover and cook for 25 to 30 minutes or until tender but still firm. Drain well.
- Meanwhile, heat oil in large skillet set over medium heat; cook zucchini, lemon zest, remaining salt and pepper for 3 to 4 minutes or until zucchini starts to soften and brown.
- Stir in peas and cook for about 2 minutes or until tender or thawed. Stir in farro and pesto; cook for 3 to 5 minutes or until well coated and heated through. Drizzle lemon juice over top.
Tip: Substitute freekah or barley for farro if desired.
- 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.
