Preheat oven to 400F.
Slice tops off and cut peppers in half lengthwise. Remove seeds and pale membranes and place skin side up on a baking sheet, pressing down to flatten. Brush skins with oil and bake for 10 to 20 minutes until skins are wrinkled.
Remove peppers from oven and stack on top of each other and cover, allowing them to steam for at least 15 minutes. When cooled, rub off skins using your hands or a paper towel.
Place peppers, garlic, and 2 Tbsp. oil in a blender and puree. Season the dip to taste with vinegar, salt, and pepper and serve with pita chips or crostini.
- 2 red bell peppers
- 2 small garlic cloves
- 2 Tbsp. extra-virgin olive oil, plus extra to brush pepper skins
- Dash of red wine vinegar
- Salt and freshly-ground black pepper
Slice tops off peppers and remove seeds. Wrap a slice of prosciutto around a cheese cube, and stuff into a pepper. Repeat with remaining peppers. Place stuffed peppers into a 1 quart jar and sprinkle with salt. Pour in enough olive oil to cover the peppers. Cover and allow to sit for 1 hour before eating.
- 12 fresh cherry peppers
- 6 oz sharp provolone cheese, cubed
- 6 oz prosciutto, thinly sliced
- 1 c extra-virgin olive oil
- 1 tsp salt
Preheat the oven to 400° F. Boil, drain and peel the potatoes. Pass them through a sieve and put the puree in a bowl. Scald the zucchini and pass them through a sieve or mash with a fork. Add them to the potatoes, along with the egg, grated cheeses and oil. Season with marjoram, salt and pepper. Add garlic if desired. Mix thoroughly
and stuff the flowers. Fry the flowers in boiling oil, then drain them, put them in a baking dish and bake in a 400° F. oven for 10 minutes before serving.
- 10 squash blossoms
- 2 medium potatoes
- 2 zucchini
- 1 egg
- 2 tbsp. grated Parmigiano-Reggiano and Grana Padano
- 1 tbsp. extra-virgin olive oil
- salt and pepper
- 1 clove garlic, chopped (optional)
Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
In a food processor (blender) chop and blend together onion, cucumber and soup. Add yogurt and buttermilk. Move mixture to a sauce pan and simmer, stirring occasionally, for 20 minutes. Chill at least 4 hours before serving. Garnish with fresh mint leaves or dill.
- 1 1/2 c cucumber, peeled, sliced
- 2 Tbsp onion
- 1/4 tsp dill
- 1 can cream of celery soup
- 1 c buttermilk
- 1/3 c plain yogurt
- Fresh mint or dill for garnish, optional
Microwave eggplant 4 minutes, covered, on plate with paper towel. Spread 1/4 c spaghetti sauce in 8″ baking dish. Arrange eggplant over sauce. Cover with 1/4 c spaghetti sauce, 1/3 c white sauce and 1/3 mozzarella cheese. Repeat layerings andtop with remaining cheese. Cover dish and microwave for 10 minutes. Let stand for 3 minutes before serving.
- 1 large eggplant, cut into 1/4″ slices
- 1 c spaghetti sauce
- 1 c white sauce with 1/8 tsp ground black pepper
- 1 pkg (8 oz) mozzarella cheese, shredded
Combine tomatoes, cucumber, carrots and onion in large bowl. In another bowl, whisk together vinegar, sugar, oregano and parsley. Whisk in oil, salt and pepper. Pour over the vegetables and toss lightly. Sprinkle with feta before serving.
- 4 medium tomatoes, cut into wedges
- 4 cucumbers, sliced thin
- 1/2 medium onion, sliced thin
- 2 carrots, sliced
- 1 Tbsp fresh oregano leaves, minced
- 2 Tbsp fresh parsley, minced
- 4 1/2 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- Salt and pepper to taste
- 3/4 c crumbled feta cheese
Place tomatoes, cucumber and green onions in a medium bowl; toss gently. Combine balsamic vinegar, sugar, olive oil, pepper, and salt in a small bowl and stir with a whisk. Drizzle vinaigrette over salad; toss gently to coat.
- 2 c grape tomatoes, chopped
- 1 1/2 c cucumber, chopped
- 2 Tbsp green onions, chopped
- 1/4 c balsamic vinegar
- 1 tsp sugar
- 2 tsp olive oil
- 1/4 tsp black pepper
- 1/8 tsp salt
In blender or food processor, combine tomatoes, tomato juice, celery, garlic, half of the: cucumber, green pepper and onions; the hot pepper sauce and salt. Process until vegetables are finely chopped but not pureed. Stir in remaining cucumber, green pepper and onions. Refrigerate until chilled.
- 2 tomatoes, peeled, seeded and chopped
- 1/3 c tomato juice
- 2 Tbsp celery, chopped
- 1/2 clove garlic, minced
- 1/3 c seedless cucumber, chopped
- 1/4 c sweet green pepper, chopped
- 2 green onions, sliced
- Dash hot pepper sauce
- Pinch of salt
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Delicious on burgers, chicken, cheese or eggs!
- 1 1/2 lbs. ripe tomatoes cored and coarsely chopped (do NOT peel or remove seeds)
- 1 cup sugar
- 2 Tbsp. freshly squeezed lime juice
- 1 Tbsp. fresh grated or minced ginger
- 1 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1 tsp. salt
- 1 jalapeño or other pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Spread 3 Tbsp beans over each tortilla leaving 1/2″ on edge; sprinkle each with 2 Tbsp cheese, 1 tsp cilantro and chopped tomatoes. Fold sides toward center. Fold remaining side up, and turn over onto one of two 10″ plates. Cover tightly. Microwave one plate on high 2-3 minutes or until hot. Cut each burrito into 3 pieces with sharp knife. Serve with guacamole and sour cream.
- 1 15 oz can refried beans
- 10 6″ flour tortillas
- 1 1/2 c Monterey jack cheese, shredded (6 oz)
- 3 Tbsp fresh cilantro, chopped
- 1-2 medium plum tomatoes, chopped (1/2 c)
- 1 c Guacamole
- 1 c Sour Cream
Combine the parsley, cilantro, garlic, and olive oil in a food processor and process for about 25 seconds. Add the lemon juice. Process for 15 seconds. Rub the marinade over the surface of fish, shrimp or chicken and refrigerate, the fish or shrimp for 30 minutes, and the chicken for several hours or overnight.
- 1 c fresh parsley leaves
- 1 c fresh cilantro
- 2 stems of fresh oregano, leaves stripped
- 3 cloves fresh garlic, peeled and crushed
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice
Melt the butter in a medium saucepan over medium heat until foaming. Add the leek, 1/2 teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened, about 3 minutes.
Add the broth, remaining 1 1/2 teaspoons salt, and measured pepper and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.
Remove the pan from the heat, add the mint leaves, and stir to combine. Let sit uncovered until the flavors meld, about 10 minutes.
Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice as needed. If serving warm, reheat over low heat. If serving cold, let cool to room temperature, cover, then refrigerate until cold. Top each serving with a dollop of sour cream, if desired.
- 1 tbsp unsalted butter
- 1 medium leek, roots removed, halved lengthwise, and thinly sliced.
- 2 tsp kosher salt, plus more as needed
- 2 1/2 cups homemade vegetable broth or 1 cup low-sodium, store-bought vegetable
- broth mixed with 1 1/2 cups water
- 1/8 tsp freshly ground black pepper, plus more as needed
- 3 cups shelled fresh peas (from about 2 1/2 pounds of peas in their pods) or 1
- (16-ounce) package frozen peas, thawed
- 1/4 cup loosely packed fresh mint leaves
- 1 tsp freshly squeezed lemon juice, plus more as needed
- Sour Cream or Greek Yogurt (optional)
Preheat oven to 350°F. In a medium bowl combine oil, lemon, salt, garlic, pepper and oregano. Mix well. Dip chicken pieces in dressing and place in a shallow pan, skin side down. Add 1 cup of water to remaining dressing, pour over chicken. Bake uncovered for 1 hour, or until juice runs clear, basting often. Turn chicken after 25 minutes to brown both sides.
- 2 Tbsp fresh oregano, chopped
- Juice of two lemons
- 2 cloves minced garlic
- 1/2 c olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 c water
- 3 lb fryer chicken, cut in quarters
Mix together the butter and herbs in a medium bowl. Turn out onto parchment or plastic wrap, and roll into a log, 1 1/2-2″ in diameter. Chill until firm, or freeze for up to one month.
- 1 lb unsalted butter, room temperature
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh sage, chopped
- 1 Tbsp fresh flat-leaf parsley, chopped
- 1 Tbsp fresh chives, chopped
- 1 tsp fresh rosemary, chopped