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!
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!
• 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!
• 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!
• 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!
• 1 pounds baby red-skinned potatoes, quartered, and boiled til tender • 1/4 c white wine vinegar • 1 T whole grain mustard • 3/4 c olive oil • Salt & pepper to taste • 2/3 cup crumbled Bosque Read on!