- Heat 1 tbsp olive oil in large saucepan or deep skillet set over medium heat; sauté 1 garlic clove for 1 minute. Add pepper; sauté for 2 minutes. Stir in tomatoes. Transfer to bowl and set aside.
- In same saucepan, heat remaining olive oil over medium heat; sauté remaining garlic and onion for 2 minutes. Stir in oregano, saffron, salt and pepper. Add rice; stir in water. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.
- Remove from heat; top with reserved tomato mixture. Cover and let stand for 5 minutes. Stir in cilantro.
Recipe provided by Chef Jim Coleman
- Preheat oven to 400ºF. In large bowl, coat vegetables with olive oil. Transfer to foil-lined baking sheets, spreading vegetables in single layer.
- Roast in 400°F oven for 45 minutes or until vegetables are tender when pierced with a fork. Remove from oven; add garlic to baking sheets and sprinkle with herbs. Return to oven for 5 to 10 minutes or until garlic is cooked. In serving dish, combine vegetables and season with salt and pepper to taste.
Tip: If using beets, keep them separated in a smaller bowl when coating with olive oil, as they may stain other vegetables.
Recipe provided by Chef Francesco Tonelli
To roast on charcoal or gas grill: Place peppers on rack in single layer. Cover and grill for 8 to 10 minutes or until bottoms begin to char. Turn peppers using tongs. Cover and grill for 25 to 30 minutes, turning as needed, until charred on all sides.
To roast in oven: Preheat oven to 450°F. Grease large baking sheet with nonstick spray. Halve, core and seed peppers. Arrange on baking sheet with cut sides down. Bake for 20 minutes or until skins begin to blister (skins will not char).
To peel: Transfer peppers from grill or oven to large bowl; cover tightly with plastic wrap. Let stand for 20 to 30 minutes or until peppers are cool enough to handle.
- Set fine sieve over large bowl. Pull out cores from whole peppers, letting juice run through sieve. Peel away charred skin and scrape away any remaining seeds. (Use paper towel to remove any stubborn bits of skin.) Cut peppers in half.
- Place peeled peppers in bowl with reserved juice; stir in oil and salt. Store in refrigerator (or freeze; see Tip, below).
Tips:
- To make ahead: Spoon peppers into seven 1-cup containers. Store in freezer for up to 6 months. Thaw in refrigerator before use.
- These peppers may be used in any recipe calling for roasted peppers. For a simple salad or side dish, season with minced herbs, chopped olives or drained capers.
Recipe provided by Chef Sharon Sanders
Tahini Dressing: Whisk together tahini, warm water, lemon juice, olive oil, garlic, salt, pepper and cumin. Set aside.
Roasted Eggplant and Lentil Salad:
- Preheat oven to 400°F. Cut eggplant into 1-inch cubes; sprinkle with salt and drain in colander for 30 minutes.
- Pat dry with paper towel.
- Drizzle with olive oil and arrange in single layer on baking sheet; bake for 35 to 40 minutes or until tender. Let cool completely.
- In large bowl, combine eggplant, lentils, tomatoes, red onion and cucumber. Toss with Tahini Dressing, sprinkle with parsley and serve with lemon wedges.
Sherry Vinaigrette: Whisk together olive oil, sherry vinegar, sugar, mustard, garlic, salt, pepper and smoked paprika.
Radicchio Salad:
- Preheat grill to high heat; grease grate well. Brush radicchio, zucchini and halloumi with olive oil; season with salt and pepper.
- Grill radicchio, zucchini and halloumi for 2 to 3 minutes per side or until grill-marked; arrange on serving platter along with grape tomatoes.
- Drizzle with vinaigrette and garnish with walnuts and parsley.
Tip: Grilling halloumi cheese: Brush slices or a chunk of halloumi cheese with olive oil and grill over medium-high heat until grill-marked. It’s delicious plain, or can easily be added to salads, sandwiches or served on crostini.
- Place pears and lemon juice in shallow bowl; cover and set aside.
Dressing: In small bowl, whisk together vinegar, olive oil, honey, salt and celery seed; set aside.
- In serving bowl, combine radicchio, walnuts, cranberries and orange segments; toss with dressing. Add pears with lemon juice; toss again. Sprinkle cheese over top.
Tip: Chopped dried figs, instead of cranberries, make a nice alternative if desired.
Recipe provided by Chef Mary Ann Esposito
- In microwaveable glass measuring cup, combine porcini and wine. Cover with plastic wrap, leaving a vent. Microwave on high for 2 minutes or until bubbling. Let stand for 10 minutes or until softened. Drain through fine sieve lined with coffee filter, saving liquid. Rinse and chop porcini mushrooms.
- Grease large baking sheet with olive oil. In small skillet, heat olive oil over medium heat; sauté onion and garlic for about 5 minutes or until softened. Add tomato, rosemary, salt, pepper, and the reserved porcini and porcini liquid. Increase heat to medium-high; cook for about 3 minutes or until mixture no longer smells of alcohol. Stir in bread crumbs and parsley.
- Preheat broiler. Remove stems and gills carefully from Portobello mushrooms. Season with salt, pepper and olive oil. Roast mushrooms face side down in oven for 10 minutes until slightly tender.
- Flip mushrooms face side up and spoon some of the porcini stuffing into each mushroom cap, pressing lightly to help stuffing adhere. Place on prepared pan, stuffing side up. Sprinkle mushrooms with Parmesan. Broil for 5 minutes or until hot and browned. Serve hot or at room temperature.
Tip: Don’t make the soft bread crumbs too small or too large, they should be about the size of small peas.
Recipe Provided by Chef Sharon Sanders
- Heat oil in sauté pan set over medium-low heat; cook prosciutto, stirring occasionally, for 6 minutes or until fat is melted. Remove with slotted spoon; set aside.
- Add tomatoes and red pepper flakes to pan; cover and cook, crushing some of the tomatoes with back of large spoon, for 5 minutes or until softened.
- In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain pasta, reserving 1/2 cup cooking water; return pasta to pot. Toss in reserved prosciutto, tomato sauce and parsley, adding some of the reserved cooking water if needed to moisten sauce. Sprinkle with Parmesan.
Recipe Provided by Chef Sharon Sanders
