- In glass baking dish, combine 1 tsp olive oil, garlic, 1 tsp oregano, vinegar and pepper. Add veal cutlets; coat with mixture.
- Place egg whites in shallow dish; place bread crumbs in separate shallow dish. Dip veal cutlets in egg whites, then in bread crumbs. Refrigerate for 20 minutes.
- Preheat oven. Heat remaining oil in large skillet set over medium heat; sauté veal cutlets on both sides for 6 minutes until lightly browned. Place cutlets in glass baking dish. Reduce heat to low; sauté onions in oil remaining in skillet for 10 minutes.
- Stir in tomatoes and remaining oregano; pour sauce over cutlets. Top with mozzarella slices and grated Parmesan. Bake for 30 minutes or until cooked through and sauce is bubbling.
Tip: Serve with linguine tossed with oregano and steamed zucchini.
- Place beans in large bowl; pour in 3 cups cold water to cover beans and let stand overnight. Drain beans; transfer to 2-quart saucepan. Add 6 cups cold water to cover beans. Bring to boil; reduce heat and cook for 45 minutes or until tender. Drain beans and divide into two bowls, setting one aside. Purée remaining beans; set aside.
- In Dutch oven or stockpot, heat olive oil over medium heat; cook carrots, celery, onion, chili pepper and rosemary, stirring occasionally, over medium heat until vegetables begin to soften. Stir in kale, tomatoes, potatoes and zucchini. Cook for 2 minutes. Stir in reserved whole cannellini beans.
- Add water and reserved puréed cannellini beans; stir to combine. Reduce heat to low; cover and simmer for 25 minutes. Stir in green beans; cook, uncovered, for 5 minutes. Stir in celery salt; add salt and pepper to taste.
- Place one slice toast in each of 8 soup bowls. Ladle soup over bread. Serve with cheese and additional olive oil to drizzle over top.
Tip: If you don’t have time to soak beans overnight, substitute 1 can (15 oz) of cannellini beans, drained and rinsed.
Recipe provided by Chef Mary Ann Esposito
- Toast bread. Cut into 1/2-inch cubes; set aside. Reserve 2 tbsp dark green onion stems.
- In large bowl, whisk together vinegar and salt; whisk in oil. Add tuna, tomato, remaining green onions, celery, capers, and bread. Toss and let stand for 15 to 30 minutes at room temperature, tossing occasionally. Sprinkle each serving with reserved green onions.
Tip: If mixture is too dry, drizzle with extra olive oil. If too bland, add up to 1 tbsp extra vinegar and capers.
Recipe Provided by Chef Sharon Sanders
- In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
- Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
- Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.
Tip: All of the broth mixture may not be needed.
Recipe provided by Chef Sharon Sanders
Dijon Dressing: In small bowl, whisk together red wine vinegar, mustard, garlic, salt and pepper. Whisk in olive oil until well combined.
Salad: On serving platter, arrange tuna, potatoes, green beans, tomatoes, eggs and olives in adjacent rows. Drizzle with dressing. Sprinkle with chives.
- Combine 2 tbsp olive oil, thyme and garlic; spread in bottom of glass casserole dish large enough to hold fish in single layer. Place fish on top, turning to coat both sides with olive oil mixture. Cover with plastic wrap; refrigerate for 2 hours, turning occasionally.
- Heat remaining olive oil in cast-iron skillet set over medium-high heat; cook fish for 2 1/2 minutes on each side or until cooked to desired doneness. Sprinkle with salt, and pepper to taste. Garnish with basil; serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Heat 2 tbsp oil in large sauté pan set over high heat; cook zucchini and green onions tossing frequently, for 6 minutes or until zucchini shrinks. Drain in colander. Press out excess water with large spoon. Return zucchini and green onions to pan. Add 1/4 cup bread crumbs and 1/2 tsp each salt and pepper. Let cool for 5 minutes, tossing frequently. Toss with egg.
- Preheat oven to 400°F. Grease 9-inch pie plate with oil. Press zucchini mixture in the bottom and up side of pan. Bake for 15 to 18 minutes or until golden. Sprinkle with 1/2 cup cheese. Top with tomato slices, overlapping slightly if necessary. Season lightly with salt and pepper. Sprinkle evenly with remaining bread crumbs, basil, remaining olive oil and remaining cheese.
- Reduce oven temperature to 350°F; bake for about 30 minutes or until the cheese is well browned. Let stand for 10 minutes before cutting.
Tip: The zucchini “crust” is very thick, but press it only up the side of the pie plate, do not be tempted to press it over the lip.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 375°F. Coat 13- x 9-inch baking dish with olive oil; set aside.
- Heat 2 tbsp olive oil in large sauté pan set over medium-low heat; stir in onion, bell peppers and thyme. Cover and cook, stirring occasionally, for 10 minutes or until golden. Add salt, pepper and broth; bring to boil.
- Arrange fillets, slightly overlapping, in prepared baking dish; spoon onion mixture over top. Sprinkle with olives and drizzle lightly with remaining olive oil. Bake for 20 minutes or until fish is opaque in center and flakes easily with a fork.
Recipe Provided by Chef Sharon Sanders
