- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire. Oil the grate.
- Generously brush the onion, eggplant, and poblano slices with olive oil and sprinkle with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, 6 to 8 minutes. Transfer the vegetables to a cutting board as they are done. Coarsely chop the onion and pepper.
- In a medium bowl, combine the cheeses and rosemary.
- On a generously floured pizza peel or large cutting board, stretch or roll the dough to an approximately 10 x 14-inch rectangle. Brush dough with olive oil.
- Using both hands, set the pizza dough onto the grill grate. Cook, covered on the gas grill, until the top of the pizza starts to bubble and the bottom gets nice grill marks (but does not burn), 3 to 4 minutes. If the dough appears to be burning, reduce the heat on the gas grill to medium or transfer the dough to the cooler part of the charcoal fire.
- Brush surface of dough with olive oil and flip, using tongs and a large metal spatula (one in each hand). Transfer it to the cooler part of the fire if cooking over charcoal, or reduce the heat to medium low on a gas grill.
- Distribute half of the cheese mixture on the dough, top with the sliced tomatoes and grilled vegetables, then half of the basil and the remaining cheese mixture. Close the lid and cook for 6 to 8 minutes, or until the cheese has melted.
- Transfer the pizza to a cutting board, and drizzle with olive oil and the remaining basil. Slice and serve.
Tip: A sprinkling of fresh basil complements the smoky grilled vegetables in this pizza.
- Heat 1 tsp olive oil in large saucepan set over medium heat; sauté 1 cup button mushrooms until lightly browned. Transfer to small bowl; set aside and keep warm.
- Add remaining olive oil to saucepan. Stir in leeks; cook over medium heat until beginning to wilt. Stir in remaining mushrooms; cook, stirring occasionally, until mushrooms begin to release liquid. Increase heat to high. Stir in wine; cook until liquid is reduced by two-thirds. Reduce heat to medium; cook, stirring occasionally for 5 minutes or until mushrooms are very soft. Remove from heat. Stir in 3 tbsp of the thyme.
- Using immersion blender, carefully purée mushroom mixture until vegetables are in very fine pieces. Pour in evaporated milk; purée until soup is smooth and has consistency of heavy cream. Season with salt and pepper to taste. Divide soup among four bowls. Top with reserved mushrooms and remaining thyme leaves. Serve immediately.
Tip: If soup is too thick, add more milk until desired consistency is reached.
Recipe provided by Chef Mary Ann Esposito
- In glass bowl, combine sherry, orange juice and rind, 2 tbsp olive oil, and pepper; toss with chicken. Cover and refrigerate overnight.
- Drain chicken on paper towels, discarding marinade. In skillet, heat remaining olive oil in skillet; sauté chicken for 10 minutes or until cooked through. Stir in walnuts.
Tip: For an attractive presentation, serve chicken on a bed of lettuce or watercress.
- Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
- Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.
Recipe Provided by Chef Sharon Sanders
- Heat olive oil in large saucepan set over medium-high heat; sauté zucchini until lightly browned. Add chicken broth, and salt and pepper to taste. Bring to boil; reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, in small bowl, whisk eggs with cheese until combined. Pour egg mixture into saucepan. Stir well; stir in basil. Ladle soup over fried bread slices before serving (if using).
Tip: To make this dish gluten free, skip the bread.
Recipe provided by Chef Mary Ann Esposito
- In large sauté pan, heat 3 tbsp olive oil over medium-high heat; cook cauliflower, covered, for 3 minutes, stirring occasionally. Reduce heat to medium. Add water; cover and cook, turning occasionally, for 5 minutes or until well browned. Add garlic, bread crumbs and salt, tossing to combine. Cook for 2 minutes or until bread crumbs are golden; remove pan from heat. Transfer florets to plate, leaving bread crumbs and garlic in pan.
- In large pot of boiling salted water, cook ziti for about 10 minutes or until al dente. Drain, reserving 1/4 cup cooking water. Add ziti to sauté pan along with cheese and remaining oil, adding enough of the reserved cooking water if needed to moisten. Toss with reserved cauliflower and olives. Sprinkle with parsley. Season with pepper to taste.
Recipe Provided by Chef Sharon Sanders
- Heat olive oil in Dutch oven or deep skillet set over medium heat; sauté onion, pepper, celery, carrots, green beans and garlic for 4 minutes or until tender-crisp. Stir in tomatoes, peas, artichoke hearts and basil.
- Pour in stock; bring to boil, then reduce heat and simmer, covered, for 10 minutes. Stir in spinach. Season to taste with salt and pepper.
Recipe provided by Joseph Ciminera
- Mince garlic and thyme together; set aside.
- Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
- Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
- In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 1/4 cup cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts. Pass cheese on the side.
Tip: If desired, you can substitute fettuccine made with semolina flour instead of whole wheat.
Recipe provided by Chef Mary Ann Esposito
