Garbanzo Beans: 3 cups cooked garbanzo beans 10 garlic cloves, peeled 2 large shallots 3 small bay leaves, preferably fresh 1 teaspoon fennel seeds 1 1/4 cups extra-virgin olive oil Chard: 2 tablespoons extra-virgin olive oil 6 garlic cloves, Read on!
1 bunch Swiss chard 1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces chevre, crumbled (1/3 cup) Cut stems and center ribs Read on!
1 bunch Swiss chard 1 large garlic clove, finely chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons dried currants 1/3 cup water 1 1/2 ounces chevre, crumbled (1/3 cup) Cut stems and center Read on!
1 pound medium potatoes (each about 3 inches in diameter) 1/2 cup finely chopped fresh chives or green onion tops 1/2 cup chopped fresh parsley 2 tablespoons drained capers 3 tablespoons white wine vinegar 1 tablespoon caper liquid from Read on!
For the garlic butter: 12 tablespoons (1 1/2 sticks) unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Salt and freshly ground black pepper For the corn: 4 ears corn, silks removed but husks left on, soaked in cold Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 Read on!
2 tablespoons honey 2 tablespoons red-wine vinegar 2 garlic cloves, finely chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed 1/2 lb cherry tomatoes 1 1/2 Read on!
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened Read on!