1 onion, sliced thin 2 tablespoons unsalted butter 1 tablespoon vegetable oil plus additional for frying the okra 3 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 4 ears of corn) 1 tomato, seeded Read on!
2 tablespoons extra-virgin olive oil 1 1/2 cups chopped onion Coarse kosher salt 1 large garlic clove, minced 1/2 lb fresh purple hull peas chicken or vegetable stock (just enough to cover the peas) 3 cups chopped grape tomatoes (about 1 Read on!
For the corn wafers 1/2 stick (1/4 cup) unsalted butter, softened 2 teaspoons sugar 1 large egg white 1/2 teaspoon salt 3 tablespoons yellow cornmeal 1 tablespoon all-purpose flour 2 tablespoons freshly grated Parmesan 1 tablespoon vegetable 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!
• 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!
• 4 sprigs of fresh rosemary, de-stemmed & finely mincd • 12 saltine crackers, crushed • 2 teaspoons Dijon mustard • 2 pounds ground beef, pork, or a mixture of the two • 1 tablespoon dried oregano • 1 Read on!
• ½ pound cherry tomatoes, halved • ¼ c. black olives, pitted • 1 clove of garlic, peeled and finely chopped • 1 tablespoon red wine vinegar • 1 bunch basil • fresh marjoram, thyme or oregano • 10 Read on!