* 5 tablespoons extra-virgin olive oil, divided * 3 garlic cloves, thinly sliced * 1/4 teaspoon dried crushed red pepper * 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about Read on!
4 large or 6 medium red, gold or yellow sweet peppers (like Marconi!) 6 ears white corn shucked 1 tablespoon extra-virgin olive oil 1 cup chopped onion 2 garlic cloves, minced 2 cups sliced mushrooms 1/2 pound cherry tomatoes Read on!
Filling: 3 cups fresh tomatoes, diced 1 yellow onion, chopped 6 cloves garlic, chopped 1 cup chopped basil 2 tsp sugar Dash tabasco 1/2 Tablespoon balsamic vinegar Salt & Pepper Topping: 1 Tablespoon flour 1 cup flour 1 cup Read on!
* 16 very thin pancetta slices (Italian bacon; about one 3-ounce package) * 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges * 1 large egg * 1 1/2 cups sesame Read on!
1 small onion, diced 2 slices bacon, cut in 1″ pieces (optional) 1 bunch turnip greens, washed well and torn salt & pepper generous pinch sugar water or chicken stock In a large dutch oven, saute onions and bacon slices Read on!
1 Tbs olive oil 1 Tbs butter 1 small onion, diced 1 hot pepper, sliced 2 ears corn, kernels cut from the cob 1/2 tsp salt 1/4 c pine nuts, roughly chopped 1/4 c chopped basil 1/4 c chopped parsley Read on!
FOR THE OLIVE OIL CRUST: 2 cups flour 1 tablespoon unsalted butter 3 tablespoons olive oil 1 egg yolk Pinch of salt 3 tablespoons tepid water FOR THE FILLING: 5 1/2 ounces goat cheese (chevre) 1 cup heavy cream 2 Read on!
1 pound summer squash, cut lengthwise into quarters olive oil salt and pepper 4 shallots, minced 1 large clove garlic, minced 1 pound oyster mushrooms, stems removed 4 teaspoons tomato paste diluted with 1/4 cup water or red wine 2 Read on!
Salt 1/2 pounds green beans, trimmed 1 tablespoons vegetable or toasted sesame oil 2 tablespoons minced fresh ginger (thumb-sized piece) 2 medium-size garlic cloves, minced Bring a large pot of salted water to a boil, and fill a large Read on!