Recipe Dish Type: Side Dish

Mixed Sweet Pepper Casserole

  • Preheat grill or broiler; char peppers, turning occasionally, until skin is blackened on all sides. Transfer peppers to paper bag to cool. When cool enough to handle, remove charred skins and cores and scoop out seeds. Slice peppers into 1/2-inch-wide strips; set aside.
  • Place onions in small saucepan; pour in enough water to cover. Bring to boil over high heat; cover and cook for 5 minutes. Drain onions; remove papery skins and set aside.
  • Heat olive oil in sauté pan set over medium heat; sauté pepper strips for 3 minutes. Stir in onions and tomatoes; simmer for 5 to 10 minutes or until mixture begins to thicken. Season with salt to taste.

 

Recipe provided by Chef Mary Ann Esposito

Mini Macaroni and Cheese

  • Preheat oven to 350°F. Heat olive oil in saucepan set over medium heat; cook onion until very soft but not browned. Sprinkle flour over top; stir to mix well. Slowly pour in milk, stirring, until well combined. Stir in salt, mustard, and pepper to taste; cook, stirring, just until sauce thickens enough to coat back of spoon, but is not too thick. Stir in 1 1/2 cups of the cheese; cover and remove from heat.
  • In large pot of boiling salted water, cook pasta just until firm (but no longer hard). Drain pasta; transfer to large bowl; pour in sauce, stirring, until well combined. Using 1/4 cup measure, scoop mixture into muffin cups, filling up to the rim.
  • Place muffin tin on baking sheet; sprinkle remaining cheese over top. Bake for about 30 minutes or just until the macaroni and cheese is set; broil until top is brown and crusty. Let cool slightly in pan before removing individual servings using a butter knife.

Tip:

Be careful not to overcook the pasta on the stovetop, as it will also be baked.

Variation:

Veggie Mini Mac and Cheese: Add minced carrot or celery to the onions when making the sauce or throw in some peas when mixing the macaroni with the sauce.

Recipe provided by Chef Mary Ann Esposito

Marinated Shrimp and Cannellini Beans

  • In bowl, combine 1/4 cup olive oil, lemon juice and zest, capers, parsley, salt and celery salt; toss with shrimp. Cover and marinate at room temperature for 1 hour or refrigerate for up to 1 day.
  • In separate bowl, combine beans with remaining olive oil, tomatoes and shallot. Cover and let stand for 30 minutes. To serve, combine bean mixture with shrimp; transfer to shallow platter. Serve with slices of bread.

Recipe provided by Chef Mary Ann Esposito

 

Lemon Dill Rice

  • Heat olive oil in large skillet set over medium heat; sauté onions for 5 minutes or until translucent. Add rice; cook, stirring constantly, for 2 minutes. Stir in chicken broth, wine, lemon zest and dill.
  • Cover, reduce heat to low and simmer for 25 minutes or until rice is tender and liquid is absorbed. Stir in lemon juice and pepper. Garnish with parsley.

 

Recipe provided by The Low Cholesterol Olive Oil Cookbook

Leek Frittata

  • Preheat oven to 375°F. Grease bottom and side of 1-quart casserole dish or 8-inch round cake pan with olive oil.
  • Cut off root ends and tops of leeks. Split leeks; wash thoroughly and drain. Thinly slice white and pale green parts to make 2 cups. Steam leeks for 8 to 10 minutes or until tender.
  • Using electric mixer at medium speed, beat eggs until foamy. Stir in leeks, potato, Romano, olive oil, salt and herb seasoning; pour into prepared dish.
  • Bake for 30 to 40 minutes or until top is golden brown.

Kale, Pancetta and Mushroom Strata

  • Preheat oven to 375°F.
  • Heat olive oil in large skillet set over medium-high heat; sauté mushrooms, pancetta, shallots and thyme for 5 to 8 minutes or until mushrooms are golden. Add kale; sauté for 3 or 4 minutes or until kale wilts. Let cool completely.
  • In large bowl, toss bread cubes with mushroom mixture. Whisk eggs with milk; stir in Swiss and Parmesan cheese, salt and pepper. Pour over bread mixture, stirring until combined. Transfer to greased 13- x 9-inch baking dish; let stand for at least 30 minutes or until egg mixture is absorbed.
  • Bake for 45 to 60 minutes or until puffed and golden, and center is set.

 

Tip:  Make-ahead! Mixture can be covered and refrigerated for up to 24 hours.

Kale Salad with Lemon Chia Dressing

  • First, make the Lemon-Chia Dressing. Whisk together olive oil, lemon juice, shallots, chia seeds, salt and pepper. Refrigerate for 30 minutes.
  • Next, make the kale salad by combining kale, carrots, shredded chicken, avocado, pumpkin seeds and cranberries.
  • Toss with Lemon-Chia Dressing until well coated.
  • Garnish with Parmesan cheese.

Honey and Ancho Glazed Corn

  • Preheat oven to 375ºF. In small bowl, whisk together honey, oil, chili pepper, salt, coriander and garlic salt.
  • Brush corn with honey mixture; wrap each corn cob individually with foil. Roast corn in 375°F oven for 30 minutes or until tender.

Recipe provided by Joseph Ciminera

Ham and Sun-Dried Tomato Strata

  • Preheat oven to 325°F. Coat 13- x 9-inch baking pan with nonstick spray.
  • Toast bread and cut into 1/2-inch cubes. Place in prepared pan; set aside. Reserve 2 tbsp of dark green onion stems in small dish; cover with plastic wrap and refrigerate.
  • Heat oil in small skillet set over medium heat; cook remaining green onions, stirring, for 1 minute. Stir in tomatoes; cook for 1 minute or until green onions are softened. Spoon over bread; sprinkle ham and 3/4 cup cheese over top. Toss to combine.
  • In mixing bowl, beat eggs lightly with fork; add 3 cups of milk, salt, pepper and nutmeg. Beat just until combined; pour over the bread mixture. Press down gently with back of spoon. Sprinkle with remaining cheese; cover with plastic wrap and refrigerate for at least 30 minutes or up to 12 hours.
  • Remove plastic wrap; squeeze one of the top bread cubes. (If it’s not squishy, add remaining 1/2 cup of milk). Bake for 40 minutes or until cheese is golden and center is hot. Sprinkle each serving with reserved green onions.

Grilled Sausage-Stuffed Zucchini

  • Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting gas on one side of grid only.
  • Cut zucchini in half lengthwise; using spoon, scoop out seeds and discard. Rub zucchini lightly with olive oil; set aside.
  • Remove casings from sausage; using fork or your hands, mix together sausage, tomatoes, bread crumbs, garlic and 1/2 cup cheese. Spoon sausage mixture into zucchini, patting down evenly to ends; sprinkle with remaining cheese, patting down to help cheese adhere.
  • Place zucchini directly on greased grill, on side away from hot briquettes or burner; close lid and grill for about 30 minutes or until nicely browned. Let stand for 10 minutes.

 

Tip: To bake Sausage-Stuffed Zucchini in the oven: Preheat oven to 400°F. Arrange zucchini on large greased baking sheet; cover and bake for 30 minutes or until nicely browned. Let stand for 10 minutes.

 

Recipe Provided by Chef Sharon Sanders