1/4 cup EVOO 3 TBS red wine vinegar 3/4 tsp coarse salt 1/2 tsp Dijon mustard 1/2 tsp coarse pepper 3/4 cup finely sliced red onion 3 pints cherry tomatoes, halved 1 can cannellini beans, drained and rinsed 1/2 cup parsley, chopped 1/2 cup shaved parmesan
Category: Mixed
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Roasted Mushrooms with Polenta
1/2 cup EVOO, divided 8 oz cherry tomatoes 3 scallions, sliced in 1/2″ pieces 3/4 lb mushrooms, sliced or chopped 1 tsp fennel seeds, crushed 1 garlic clove, minced Salt & pepper, TT 3/4 cup polenta, plus salt TT 1/4 cup parsley, chopped
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Mushroom Piccata
Mixed mushrooms EVOO, Salt, Pepper TT 1/4 cup minced shallot 1 tsp minced garlic 4 TBS butter 2 TBS capers 1 TBS lemon juice 2 TBS chopped parsley
1 cup farro 2 pints cherry tomatoes 1 small red onion, cut in wedges 2 TBS EVOO pinch red pepper flakes Salt & pepper TT 1/4 cup pesto 1 lemon, zested and juiced 2 cups baby spinach 4 oz fresh mozzarella, torn into chunks (optional) 1/4 cup flat leaf parsley Pre-heat oven to 400 degrees […]
¼ cup olive oil 4 cloves garlic, sliced thin 4 anchovy fillets 1 TBS capers 1 tsp red pepper flakes 2 cans white beans (with liquid) coarse salt tt 1 head escarole, trimmed and torn into pieces ½ cup parsley leaves ½ cup basil leaves parmesan, shaved lemon, halved Sautee garlic in olive oil until […]
1 lb fresh sausage (e.g., Italian) 1 lb sweet or mild peppers, seeded and sliced if large 1 lb cherry tomatoes 4 garlic cloves, peeled and thinly sliced 2 shallots, peeled and cut in ½” wedges 3 TBS EVOO Kosher salt & pepper Heat broiler with rack 6″ below Score sausages on both sides Toss […]
¼ cup evoo 1 lb baby potatoes, halved ½ head red cabbage, core removed, cut in 1″ wedges 1 tsp caraway seeds, crushed 1 tsp coriander seeds, crushed 1 tsp coarse salt 1 onion, thin sliced 6 fresh sausages 1-½ TBS dijon mustard ½ cup parmesan, grated 1 lemon, zested and juiced ¼ cup dill, […]
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Mushrooms on Toast
2 TBS butter 1 lb portobello, thinly sliced 1 tsp thyme, chopped 2 garlic cloves, minced salt and pepper splash Sherry or Marsala 1/4 cup creme fraiche 2 thick slices country bread 2 TBS parsley, chopped Heat skillet, melt butter, sautee mushrooms until lightly browned Add thyme and garlic, salt and pepper, sautee another minute […]
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Caponata di melenzane
1. Toast almonds (optional) 1 cup, sliced 2. Mix olive/capers ½ cup green olives 3 TBS capers, rinsed 3. Cook eggplant 3 eggplants, cubed drain on paper towel 4. Sautee onions, medium-low heat 10 min 3 onions, sliced ¼ cup olive oil 5. Prepare celery, boiled but still crunchy 1 cup, chopped large 6. Make […]
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Summer Bagna Cauda with Vegetables
In Italy, bagna cauda, or hot anchovy dip, is usually served during the winter months. But its also delicious eaten at room temperature with fresh summer vegetables. For the bagna cauda: 1/4 cup butter 3/4 cup extra-virgin olive oil 6 cloves garlic, minced 8 anchovy fillets, rinsed, patted dry and minced salt and freshly ground […]
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Bagna Cauda
1/2 cup unsalted butter 1/4 cup olive oil 6 cloves garlic, peeled and sliced tissue-thin one 2-ounce can anchovy fillets, drained salt, if needed fresh vegetables, for serving Combine the butter and oil in a saucepan and add the garlic. Cook, over the lowest heat for 15 minutes without letting the mixture boil. Chop the […]
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Marinated Vegetable Medley
1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1/4 cup chopped parsley 2 medium garlic cloves, minced 1 Tbsp Dijon-style mustard 1 tsp honey 1/2 tsp dried basil, crushed 1/2 tsp salt 1/8 tsp pepper 6 cups assorted seasonal vegetables such as broccoli, cucumber, snow peas, mushrooms, celery, cherry tomatoes, carrots, radishes, zucchini, […]
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Portobello Burger with Shaved Pecorino
This recipe calls for either grilling or roasting the mushrooms. You can find prepared roasted bell peppers, such as Mezzeta brand, near the jarred olives in many markets. Several local artisan bakers produced the olive bread, which can be found in many markets. Country style French bread will work, too. 5 large portobellos (about 1 […]
Like most food-entrenched people, I appreciate simple meals from the grill as much as I do a complex creation with a rich sauce. Besides, a simple dish can be all that much sooner enjoyed. The Dressing: 1 shallot, minced 1/2 tsp salt 2 tsp Dijon mustard 3 Tbsp white or red wine vinegar 1/3 cup […]
3 red bell peppers For the stuffing: 1 1/2 tsp extra-virgin olive oil 1 1/2 Tbsp balsamic vinegar 1 clove garlic, minced salt and freshly ground pepper to taste 1/4 lb. cherry tomatoes, stemmed and halved 1 cup mozzarella cheese, cubed 1/2 cup loosely packed fresh basil leaves, cut into thin strips Cut the peppers […]
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Rubicon’s Baked Portobello Mushrooms
To add a smoky flavor, grill the mushrooms lightly after baking. Use in sandwiches, over polenta or serve as a side dish. 1/2 cup olive oil 4 garlic cloves, minced 3 Tbsp balsamic vinegar chopped leaves from 1 bunch fresh thyme salt and freshly ground black pepper 8 large portobello mushrooms, stemmed Preheat oven to […]