- Preheat oven to 400°F. Grease 13- x 9-inch baking dish with olive oil; set aside. Use a mandoline or very sharp knife, cut potatoes and onion into 1/8-inch thick slices. Whisk together oil, broth, cream, garlic, thyme, salt and pepper.
- Arrange one-third of the potatoes in prepared dish, overlapping slices; top with half of the onions. Stir cream mixture and slowly pour one-third over top. Repeat layers, ending with remaining potatoes and cream mixture. Toss together Gruyère, Asiago and Parmesan; sprinkle over top. Arrange thyme sprigs over cheese. Cover with foil.
- Bake for about 1 hour or until potatoes are softened and sauce is bubbling. Remove foil; bake for 30 to 45 minutes or until potatoes are very tender and top is golden brown. Let stand for 30 minutes before serving.
Tip: Roasted garlic purée is available in the produce section, as well as the freezer section. Alternatively, roast a whole garlic head by cutting off the top third, then placing garlic head on a small sheet of foil; drizzle with 1 tsp olive oil. Wrap tightly; bake in 400°F oven for about 45 minutes or until very tender and golden brown.
- Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
- In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
- Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.
Tip: Add 2 jalapeño peppers, seeded and finely chopped for a touch of heat.
- Whisk together 2 tbsp olive oil, vinegar, mustard, honey, salt and pepper; set aside.
- In large nonstick skillet set over medium-high heat, heat remaining olive oil; cook sausage and onion for 12 to 15 minutes or until onion is tender and lightly browned.
- Add green beans and reserved olive oil mixture; toss for 2 to 3 minutes or until heated through. Transfer to serving platter. Serve immediately.
Tip: To blanch green beans, cook in a pot of boiling salted water for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well before adding to skillet.
- Whisk together 2 cups warm water, red wine vinegar, sugar and salt until dissolved.
- Pack onion into 1-quart Mason jar; pour in vinegar mixture. Let stand at room temperature for 1 hour. Cover tightly and refrigerate for up to 1 month.
Tip: This is the ultimate condiment for sandwiches, burgers, grilled meats, salad, fish, tacos and grain bowls. The liquid can even be used to make marinades, vinaigrettes or cocktails, like a Bloody Mary.
- Preheat oven to 425°F. Cut onions in half, leaving root end intact, so layers remain attached. Cut each half through root end into 4 wedges. Repeat with fennel bulb.
- In large bowl, whisk together olive oil, balsamic vinegar, orange zest, orange juice, honey, rosemary, garlic, salt and pepper; add onion and fennel, tossing gently until evenly coated. Arrange in single layer on parchment paper–lined baking sheet.
- Bake, turning halfway through, for 25 to 30 minutes or until tender and browned around edges. Transfer to shallow serving platter; top with goat cheese, walnuts and parsley.
Tip: Serve as a side dish with beef, lamb or pork, or serve over baby arugula for a hearty warm salad.
- In large bowl, gently toss together olive oil, watermelon, cucumber, mint, basil, salt and pepper.
- Transfer to shallow serving dish; sprinkle feta over top. Drizzle with balsamic glaze; serve immediately.
Tip: Add 1 cup thinly sliced fennel to the salad for a fresh flavor – similar to black licorice. Serve with grilled chicken, shrimp or salmon.
- Preheat oven to broil; position rack to highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, for 3 to 5 minutes or until golden brown. Rub cut side of garlic clove over bread while still hot.
- Mash together avocados, lemon juice, and half of the basil, salt and pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
- Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.
Tip: Serve with sliced dry cured salami or prosciutto for a side of protein.
- Preheat oven to 400°F. Line baking sheet with foil or parchment paper. Brush both sides of mushrooms with 2 tbsp of olive oil; season with salt and pepper. Arrange mushrooms, stem side up, on baking sheet. Roast for about 10 minutes or until slightly tender. Let cool.
- Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; crumble in sausage and cook for about 5 minutes or until lightly browned. Add onion and garlic; cook for 3 to 5 minutes or until softened.
- Stir in pesto and tomatoes until well combined. Add Swiss chard; cover and cook for about 5 minutes or until wilted. Stir well and remove from heat. Divide mixture evenly among mushroom caps, mounding if necessary. Sprinkle with cheese.
- Roast for 15 to 20 minutes or until mushrooms are tender and cheese is melted. Sprinkle with basil before serving.
Tip: Use the sausage mixture to stuff hollowed-out zucchini or eggplants, or serve over cooked spaghetti squash.
- Preheat oven to 400°F. Line 12-cup muffin pan with large paper liners.
- In large bowl, whisk together flour, baking powder, salt and pepper. In separate bowl, whisk together 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture just until moistened. Fold in zucchini and green onions.
- Divide half of the batter evenly among muffin cups; place cube of Fontina on top of batter. Top each with 1 tsp remaining pesto; top with remaining batter.
- Bake for 15 to 20 minutes or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.
Tip: Add 1/2 cup cooked and crumbled bacon to make these muffins extra savory and over-the-top delicious.
- Preheat oven to 425°F; line baking sheet with parchment paper. In large bowl, whisk together pesto, 2 tbsp olive oil, honey and 1/4 tsp each salt and pepper; add cauliflower, tossing to coat.
- Arrange in even layer on prepared pan; roast for 25 to 30 minutes or until tender and golden brown. Scatter olives over cauliflower during last 10 minutes of cooking.
- Meanwhile, heat remaining olive oil in skillet set over medium heat; cook garlic for about 1 minute or until fragrant. Stir in breadcrumbs, and remaining salt and pepper. Cook, stirring constantly, for 5 to 7 minutes or until toasted and golden brown. Stir in parsley.
- Transfer cauliflower mixture to shallow serving platter; sprinkle breadcrumbs over top just before serving.
Tip: To make fresh breadcrumbs, pulse chunks of day-old fresh bread in a food processor until pea-size crumbs are achieved. Breadcrumbs can be frozen in an airtight container for up to 1 month.
