Grilled Marinated Vegetables
• 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 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!
• 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!
• 4 chicken leg quarters, leg and thigh separated • salt and freshly ground black pepper • one bunch of fresh basil • ½ pound cherry tomatoes, halved • 1 head garlic, cloves separated • red pepper flakes • Read on!
• Tomatoes • Olive oil • Salt and pepper • Red wine vinegar • Parmesan cheese • Herbs Slice tomatoes and/or cut into wedges—use a mixture of types and colors if possible. Drizzle with olive oil and vinegar, sprinkle 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!