8 cups chicken broth 1/2 cup olive oil 5 cloves garlic (thinly sliced) 4 cups zucchini or yellow squash (diced or grated) 1/2 cup white wine 1 lb. orzo 1/4 cup lemon juice 3 Tbsp lemon zest 1 1/2 cup feta cheese (mashed) feta crumbs spices (as desired – fennel, mint, dill) Heat broth. Saute […]
Warm some heavy cream with a generous lump of butter; and a dash of Pernod (or season with dill or anise seed). Stir in a little peeled, seeded and chopped tomato and heat through. Pour over cooked fettuccine and add flaked smoked salmon. Sprinkle with chopped parsley.
12-oz linguine 8 slices smoked bacon, diced 3 garlic cloves, minced salt and pepper 1 bunch cilantro, chopped 2 cups diced tomatoes 1 cup freshly grated Parmesan cheese Cook linguine according to directions on package. Meanwhile, cook bacon in large skillet over moderate heat until crisp. Stir in garlic and cook 30 seconds. Drain linguine […]
Unlike many other pastas, orzo is best served as a side dish: It is not substantial enough to serve topped with a sauce as a separate course. Orzo cooks in a trice and can be dressed with various seasonings. Here, it is served with butter, fresh sage and a dusting of Parmesan, one of the […]
1 cup California Sun Dry Tomatoes (julienne cut or halves, sliced) 1/4 cup oil from California Sun Dry Tomatoes 1 bunch fresh cilantro, coarsely chopped 8-oz feta cheese 8-oz uncooked fresh linguine red pepper flakes (optional) salt and pepper to taste Combine first 4 ingredients, including red pepper, if desired. Cook linguine according to directions. […]
3 tsp oil (olive and chili and/or toasted sesame) 1 small onion, chopped 1 carrot, julienne or chop 1 zucchini, julienne or chopped 1 tsp finely chopped garlic 1 tsp chopped fresh ginger chili flakes to taste 8 ounces penne, cooked Heat oil(s) in wok; add onions, carrots, stir-fry for 2 minutes. Add zucchini, garlic, […]
4-oz fettuccine or other pasta 1/4 cup butter or oil 1/2 cup sliced green onions 1/2 cup sliced mushrooms 1/2 cup marinated dried tomatoes, drained and chopped 1 cup snow peas Cook pasta and drain. In a large pan, saute onions and mushrooms in butter until tender. Add dried tomatoes and snow peas. Cook and […]
1 1/2 cups fresh basil leaves 2 1/2 Tbsp minced dried tomatoes 2 medium cloves garlic 2 Tbsp grated Romano cheese 6 Tbsp grated Parmesan cheese 1/3 cup pine nuts 1/2 cup olive oil Combine basil, tomatoes, garlic, cheese and pine nuts in a food processor or blender. Process to mix. With the machine running […]
1 tsp olive oil 4 thick tomato slices 1 tsp olive oil 2 Tbsp bread crumbs 2 Tbsp grated Parmesan cheese 1/4 tsp onion powder 1/4 tsp garlic powder salt and pepper to taste 1 tsp olive oil Rub a sheet pan with olive oil. Place tomato slices on pan and drizzle 1 tsp olive […]
In fall, the kitchen gardens of Provence yield abundance crops of spinach, and the open markets are heaped with bright green spinach leaves. 1 1/2 tsp salt 6 bunches fresh spinach, rinsed and trimmed 1/4 cup olive oil 3 garlic cloves 1/2 tsp freshly ground pepper juice of 1 lemon Bring a large pot of […]
Cut persimmons into thin slices and remove the seeds. Finely shred Chinese cabbage. Make a dressing of rice wine vinegar, a little Asian sesame oil and peanut oil and toss with the cabbage. Add persimmons and toasted sesame seeds.
1 can (12-oz) S&W Sweet n’ Natural Corn, drained 1 can (15-oz) S&W Black Beans, rinsed and drained 1 1/2 cups chopped celery 1/2 cup chopped green onion 1/4 cup chopped cilantro 1 can (14-oz) S&W Ready-Cut Salsa 1/4 cup S&W Vintage Lites Red Wine Vinegar Dressing In a large bowl, combine first 5 ingredients; […]
Dressing: 1/2 cup olive oil 3 garlic cloves 2 Tbsp lemon juice 4 anchovy fillets salt to taste 2 Tbsp cold water Salad: 2 heads Romaine lettuce 2 cups crisp golden croutons, about 1/2-inch square 1/2 cup grated Parmesan cheese The Dressing: Put the olive oil and garlic in a blender or a food processor […]
Fuyu persimmon avocado watercress or young mixed greens lime juice minced cilantro Peel, seed and thinly slice a Fuyu persimmon. Peel an avocado and slice lengthwise. Arrange the slices on a bed of crispy watercress or young mixed greens. Drizzle with lime juice and sprinkle with a little minced cilantro.
1 cup chopped persimmon 2 cups diced melon fresh lemon juice arugula or butter head lettuce Combine persimmon and melon. Drizzle with fresh lemon juice and serve on a bed of young arugula or butter head lettuce.
4 kiwis 1 large tomato 1 cucumber 2 avocados fresh basil sprigs (for garnish) juice of 1 orange (1/2 cup) 1 tsp balsamic vinegar 1/2 tsp Dijon mustard Wash and trim ends from kiwis. Cut into 1/4-inch slices. Cut tomato into wedges. Slice cucumber. Peel and slice avocados. Arrange ingredients equally on 4 salad plates. […]
2 quarts small, new red (or quartered) large potatoes 2 tsp garlic salt 1/2 cup chopped fresh basil or 2 tsp dry basil 1/2 cup marinated dried tomatoes, chopped Sprinkle olive oil from marinated dried tomatoes over potatoes and roll them until well coated. Roast at 450 degrees until brown. Stir in garlic salt, basil […]
14 Tbsp unsalted butter, softened and more for the pan 6 pounds Yukon Gold potatoes, peeled and cut into chunks 2 Tbsp plus 1 tsp kosher salt 1 1/2 cup sour cream 1 tsp black pepper 6 Tbsp finely chopped chives 2/3 cup bread crumbs 2/3 cup grated Parmigiano-Regianno cheese Lightly greased a 9-inch by […]
1 pound asparagus (medium-size stalks) 6 Tbsp olive oil 1 Tbsp minced garlic 12 ounces fettucine 1 (7-ounce) can albacore tuna, drained and flaked 12 kalamata olives, pitted and sliced 1 cup Italian parsley leaves 3 – 4 Tbsp fresh lemon juice, or more to taste 1 tsp dried leaf oregano salt and freshly ground […]
2 pounds asparagus 1 Tbsp olive oil 1 Tbsp thin strips orange peel 1 tsp cumin seeds salt and pepper Rinse asparagus; trim off stem ends. In a 12- by 17-inch baking pan, mix asparagus with olive oil, orange peel, and cumin. Sprinkle generously with salt and pepper. Bake in a 450º oven until asparagus […]