1/2 pound penne (1⁄2 box) 1/4 cup olive oil 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces 1/2 pound cherry tomatoes, halved 2 cloves garlic, sliced 1/4 teaspoon crushed red pepper kosher salt and black pepper 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces 1/4 cup torn fresh mint leaves or basil …
4 ripe tomatoes, cut into 1/2 inch cubes 1 pound Brie cheese, rind removed, torn into irregular pieces 1 cup cleaned fresh basil leaves, cut into strips 3 garlic cloves, peeled and finely minced 1 cup best quality olive oil salt to taste 1/2 tsp freshly ground pepper 1 1/2 pounds linguine (sometimes I use …
12 ounces small tomatoes, cored, halved, thinly sliced 6 cups spinach leaves, stems trimmed 1 1/2 cups thinly sliced cucumber 1 cup crumbled feta cheese (about 4 ounces) 1/3 cup coarsely chopped pitted black brine-cured olives (such as Kalamata) 16 large fresh basil leaves, thinly sliced 1/4 cup olive oil 5 teaspoons fresh lemon juice …
Blanch or grill 2 ears of corn and cut kernels from cob. Bring 4 1/2 cups of water to a boil, slowly add 1³/₄ cups instant polenta, salt and pepper and simmer until thick, about 5 minutes adding more water if needed. Whisk in 12 ounces goat cheese and fresh corn kernels. Garnish with chopped …
7 1/2 tablespoons olive oil, or more as needed 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices 3/4 teaspoon salt 1 pound store-bought or homemade pizza dough 3 cloves garlic, minced 1/2 teaspoon fresh-ground black pepper 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices 1/2 cup grated Parmesan 1/2 …
5 ears fresh corn, shucked 1/2 stick (4 tablespoons) butter 2 cloves garlic, minced 2 jalapenos, seeded and diced finely * 1 medium onion, diced 1 green bell pepper, seeded and diced 1 red bell pepper, seeded and diced 2 cans diced green chilies ** 1 1/2 cups grated pepper-jack cheese 4 ounces cream cheese, …
4 lbs. of chicken breast. 12 garlic cloves, peeled and sliced in half. 1/3 cup of vinegar. ½ cup of soy sauce. ½ cup of water or broth Coarse ground black pepper, to taste. Brown the chicken in a large skillet; then drain off the fat. Add the garlic, soy sauce, vinegar, water and pepper. …
2 cups tomato sauce 1 small eggplant, cut into long slabs 2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basil Directions: Spread 1/2 cup sauce in 9-by-13-inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat. Bake for …
1 medium zucchini, trimmed and cut lengthwise into 6 slices 4 teaspoons extra-virgin olive oil, divided 1 garlic clove, minced 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 4 (2-ounce) ciabatta rolls, split and toasted 8 large fresh basil leaves 1 medium tomato, thinly sliced 6 ounces fresh mozzarella cheese, …
4 russet potatoes (10 to 12 ounces each), scrubbed well 2 1/4 teaspoons kosher salt 3/4 pound thinly sliced corned beef, coarsely chopped 4 tablespoons (1/2 stick) unsalted butter, softened 1 tablespoon plus 1 teaspoon chopped fresh dill Pinch freshly ground black pepper 1/4 cup grated Parmesan cheese Preheat the oven to 425°F. Rub each …
For the dressing: 1/2 cup natural peanut butter 1/2 cup water 1/4 teaspoon salt 1/4 cup rice wine vinegar 1 tablespoon chopped ginger 1 tablespoon sriracha (or less) 1 tablespoon agave 1 tablespoon tamari or soy sauce For the salad: 1 1/2 lbs. zucchini 1 lb. cherry or grape tomatoes, sliced in half 1/2 lb. …
1/2 cup finely crumbled cornbread 1/4 cup all-purpose flour 2 teaspoons loosely packed lemon zest 1 teaspoon kosher salt 3/4 teaspoon baking powder 1/2 teaspoon black pepper 1 large egg, lightly beaten 3 medium zucchini (about 1 1/2 lb.), coarsely shredded 1/2 cup peanut oil 1 tablespoon olive oil 1 tablespoon drained capers 1 tablespoon …
