1/4 tsp saffron threads 10 cups (2 1/2 quarts) chicken broth 1 1/4 cups dried yellow split peas 1 large onion, chopped 1 tbsp olive oil 1 tsp ground cinnamon 1/4 tsp ground ginger 6 cups peeled, seeded and cubed Read on!
4 cups 1/2-inch pieces seeded peeled fresh sugar pumpkin or butternut squash 1 1/2 tablespoons olive oil 4 1/2 cups chicken stock 1 cup mascarpone cheese 1/2 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter 12 ounces shiitake mushrooms, stemmed, Read on!
• 1 pound eggplant, sliced ½” thick • olive oil • 1 onion, peeled and finely chopped • 1 clove of garlic, peeled and finely sliced • 1 teaspoon dried oregano • 1 pound fresh ripe tomatoes, peeled and Read on!
• 1 red pepper • 1 yellow pepper • 2 medium squash or zucchini • 1 eggplant • 1 bunch leeks • sea salt and freshly ground black pepper • extra virgin olive oil • 1 large bunch of Read on!
• olive oil • 1 pound eggplant, cut into large chunks • 1 teaspoon dried oregano • salt and freshly ground black pepper • 1 small red onion, peeled and finely chopped • 2 cloves of garlic, peeled and finely Read on!
• 6 figs, cut criss-cross not quite through to the bottom • ricotta cheese • prosciutto (optional) • basil • olive oil • balsamic vinegar • freshly ground black pepper Place figs on platter with prosciutto, basil leaves, and Read on!
• 4 ears corn, husks removed • 1 T red chili flakes • ½ c grated aged parmesan • ½ stick buter • 2 limes, cut in wedges Grill corn over low to medium coals for about 5 minutes, Read on!
• 6 ripe figs • ciabatta bread, cut into slices, brushed with olive oil & toasted or grilled • 1 bunch mint • olive oil • balsamic vinegar • sliced prosciutto (optional) Cut figs into halves or wedges. Place Read on!
• 1 pound San Marzano Tomatoes, halved • olive oil • salt & pepper • balsamic vinegar • 1 pound penne pasta • ¼ c black olives, preferably kalamata, pitted and halved • 1 bunch of basil, chopped • Read on!