- Salad: In large skillet, heat olive oil over medium heat. Cook leeks, thyme, salt and pepper, stirring occasionally, for 5 to 7 minutes or until tender. Stir in cannellini beans and smoked paprika; cook for 2 minutes or until heated through.
- Warm Garlic Dressing: Meanwhile, heat olive oil in small skillet set over medium heat; cook garlic for 2 to 3 minutes or until softened. Remove from heat; stir in vinegar, salt and pepper.
- Arrange kale on serving platter; top with bean and leek mixture and drizzle warm dressing over top.
Recipe Dish Type: Side Dish
Zucchini and Summer Squash Bundles
- Using mixer, beat ricotta until light and fluffy; stir in walnuts, lemon zest, parsley, thyme, salt, and pepper to taste. Set aside.
- Preheat grill; grease grate well. Cut each zucchini and squash into four slices lengthwise, about 1/4-inch thick; place on baking sheet. Using pastry or basting brush, coat slices with olive oil on both sides; place in single layer on grill. Grill on both sides until soft but not mushy. Transfer to baking sheet; keep warm.
- Top 1 squash slice with 1 zucchini slice, trimming ends for even borders if necessary. Spread thin layer of ricotta cheese mixture over zucchini. Starting at one short end, roll up like a jelly roll. Repeat to make 7 more bundles.
- Place two bundles on each of 4 plates. In small saucepan, warm olive oil and pour a little over each bundle.
Recipe provided by Chef Mary Ann Esposito
Ziti with Cauliflower, Ripe Olives, and Toasted Bread Crumbs
- 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
Vegetable Ragout
- 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
Wild Rice and Roasted Squash Salad with Maple Dressing
Wild Rice and Roasted Squash Salad:
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Halve squash lengthwise; scoop out seeds. Slice halves crosswise into 1/2-inch thick slices; place in large bowl. Drizzle with olive oil and maple syrup; sprinkle with salt and pepper. Toss to coat.
- Arrange squash in single layer on prepared baking sheet and bake for 18 to 20 minutes or until golden brown and tender; set aside. Let cool slightly, and remove peel, if desired.
Maple Dressing:
- Meanwhile, in small bowl, whisk together maple syrup, apple cider vinegar, olive oil, shallot, mustard, salt and pepper.
- In large bowl, combine wild rice, dried cherries and pecans. Toss with Maple Dressing. Stir in spinach and squash. Garnish with goat cheese (if using).
Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.
Whole Wheat Spaghetti with Roasted Vegetables
- Preheat the oven to 350°F.
- Pour 1/3 cup of the olive oil in a large bowl. Add 1 teaspoon salt and a grinding of pepper. Separately toss each of the vegetables, carrots, Brussels sprouts and peppers in the oil, coating them well.
- Transfer the vegetables to a baking sheet and bake them until a knife is easily inserted into them. Keep them covered and warm while the spaghetti is cooking.
- Bring 4 to 6 quarts of water to a boil. Stir in 1 tablespoon of salt. Stir in the spaghetti, pushing it down into the water with a wooden spoon. Cook the spaghetti until a strand of it fished out of the water and broken in half does not reveal any uncooked flour. Drain the spaghetti in a colander and return it to the pot. Over low heat, stir in the remaining olive oil and add the roasted vegetables. Stir until everything is very hot, and then transfer the mixture to a serving platter.
- Serve immediately.
Recipe Provided by Chef Mary Ann Esposito
Whole Roasted Curry Cauliflower
- Preheat oven to 425°F. In small bowl, stir together garam masala, cumin and turmeric.
- Place cauliflower in casserole dish; brush generously with olive oil and sprinkle with salt. Coat evenly with spice mixture; cover with foil.
- Roast cauliflower for 30 minutes; remove foil and continue cooking for 15 minutes or until tender.
Recipe provided by Chef Francesco Tonelli
Uncooked Tomato Sauce
- On cutting board, mound parsley, basil and garlic; chop finely; transfer mixture to large bowl. Add olive oil, salt, and pepper to taste.
- Halve tomatoes; remove cores and squeeze out seeds. Dice tomatoes, then add to olive oil mixture, stirring well. Cover tightly with plastic wrap and refrigerate for 3 to 4 hours.
Tip: To serve, divide sauce among bowls of hot pasta. Top each bowl with 1 tbsp butter. Toss just before serving.
Recipe provided by Chef Mary Ann Esposito
Watermelon and Bocconcini Salad with Mint Dressing
Mint Dressing
In small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended.
Stir in mint.
Salad
On large serving platter, arrange watermelon, bocconcini, arugula and olives.
Drizzle with Mint Dressing.
Garnish fruit salad with pomegranate seeds and pine nuts.
Tomato Parsley Salad
- In large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Add parsley and Parmesan; stir well.
- Add tomatoes and toss gently until well coated.
