Recipe Dish Type: Side Dish

Green Beans and Plum Tomatoes

  • Heat oil in large sauté pan set over high heat.
  • Sauté beans for 3 minutes or until just starting to brown.
  • Stir in tomatoes, garlic and salt. Reduce heat to medium; cover and cook for 5 minutes or until the beans are tender.

 

Recipe provided by Chef Sharon Sanders

Greek Salad

In large bowl, mix together tomatoes, cucumber, green pepper, olives, radishes, red onion and parsley; toss with olive oil, lemon juice, vinegar, oregano and pepper. Season with salt to taste. Serve on bed of lettuce.

Tip:

If you like, garnish the salad with anchovies and feta cheese.

Focaccia Genovese

  • In mixing bowl, dissolve yeast in 1/2 cup warm water; let stand for 5 minutes, then pour in remaining warm water. In food processor or stand mixer, combine yeast mixture, 3 1/2 cups flour, olive oil, salt and sugar. (If dough seems too wet and is really sticking to your hands, or does not wrap around the blade of food processor or dough hook in stand mixer, add just enough of the remaining flour until dough forms smooth ball.
  • Transfer to lightly floured work surface; cover with tea towel and let stand for 10 minutes. Grease 12-inch round pizza pan with oil or in nonstick ovenproof skillet. Using wet hands, press dough to edge of pan; cover with tea towel and let rise for 2 hours.
  • Preheat oven to 425°F. Using thumb, make indents all over surface of dough; brush liberally with olive oil and sprinkle with coarse sea salt. Bake for 20 to 22 minutes or until golden brown. To serve, cut into wedges.

Variation:
Tomatoes & Black Olive Topping:Halve a handful of cherry tomatoes and pitted black olives; toss with a little olive oil and fresh basil. When ready to bake, press down to make indentations in dough and brush liberally with olive oil. Season tomatoes with salt to taste; spread topping over dough and sprinkle with coarse salt if desired. Bake as directed.

Recipe provided by Chef Mary Ann Esposito

Filippo’s Favorite Sicilian Meatballs

  • Combine bread crumbs and milk in small bowl; let stand until bread crumbs are well moistened. Mix in pork, eggs, Pecorino cheese, raisins, pistachios, parsley, lemon zest and garlic; season with salt. Form into 8 slightly flattened meatballs.
  • Heat olive oil over medium heat; cook meatballs, turning once and browning well on both sides for about 15 minutes or until internal temperature reaches 160°F.

Fig and Romaine Salad

  • Arrange the lettuce on a platter.
  • Wrap each fig half in a slice of prosciutto, placing them on the salad.
  • Arrange the mozzarella around the wrapped figs.
  • In a small bowl, whisk the olive oil, vinegar and salt together until an emulsion is obtained.
  • Pour over the salad. Serve at room temperature.

Feta and Tuna Salad

  • In bowl, combine cheese, onion, olives and tuna.
  • In separate bowl, whisk together lemon juice, olive oil, thyme, mint, and salt and pepper to taste. Pour over tuna mixture and toss gently. Cover and let stand at room temperature for at least 15 minutes before serving.

Fennel, Radicchio, and Orange Salad

  • Toast pine nuts in small skillet set over medium heat for 2 minutes or just until beginning to brown. Transfer nuts to small bowl; set aside.
  • Combine olive oil, vinegar, and salt and pepper to taste in a jar; set aside. Gently toss together fennel, radicchio and oranges in salad bowl. Pour dressing over salad; toss gently until well mixed. Sprinkle pine nuts over top.

 

Recipe provided by Chef Mary Ann Esposito

Crescentine (Fried Dough Pillows)

  • Grease large bowl with 1/4 cup of oil; set aside. In mixing bowl, combine 3 cups flour, cornstarch and salt; make a well in center. Set aside. In large measuring cup, combine yeast, olive oil and milk; stir to dissolve the yeast. Pour into well in bowl; stir with fork to make a ball.
  • Turn out dough onto lightly floured work surface; knead dough for about 6 minutes, adding flour as needed until dough is smooth and elastic. Transfer to prepared bowl; coat with olive oil. Cover with plastic wrap; let rest for about 45 minutes or until doubled.
  • Punch down dough; let rest for 10 minutes. On lightly floured surface, roll out the dough into 1/4-inch-thick round. Using a pizza cutter, cut into 2-inch squares. Cover with plastic wrap.
  • Line large tray with several layers of paper towels. In large, heavy saucepan, heat oil to 375°F. (Test by adding 1 scrap of dough: if the oil bubbles up vigorously, it is hot enough.)
  • Add just enough dough pieces to fill the pan without crowding; fry for 5 minutes or until dough puffs and is golden on all sides, turning as needed. Transfer to prepared tray; sprinkle with salt. (If some puffs are too difficult to turn, hold them down gently with a slotted spoon or tongs.)

Tip to prepare in food processor: In food processor, combine flour, cornstarch and salt. With machine running, pour milk mixture through feed tube; process for about 45 seconds or until mixture forms a ball. Turn out dough onto floured surface and continue with the recipe.

Couscous Salad with Walnuts & Dates

  • Prepare couscous according to package directions. Set aside.
  • Whisk together olive oil, lemon juice, lemon and lime zest until combined. Add chickpeas, dates, feta cheese, chives and mint; mix well. Stir in tomato and walnuts. Set aside.
  • Fluff couscous with a fork until grains are separated; transfer to large serving bowl. Pour olive oil mixture over couscous, mixing well.

 

Recipe provided by Chef Joseph Ciminera

Corn on the Cob with Garlic Oil

  • Preheat oven to 350°F. In 13- x 9-inch glass or ceramic casserole, combine oil and garlic. Bake in 350ºF oven for 2 to 3 minutes or until sizzling. Add corn, turning to coat with garlic mixture. Cover pan tightly with foil.
  • Bake, turning once, for 25 to 30 minutes or until corn is hot and kernels are tender when pierced with tip of knife. Season with salt and pepper to taste.

 

Recipe provided by Chef Sharon Sanders