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Toss all the ingredients except the salad greens and garlic toast together in a large bowl and marinate for at least 30 miinutes. Place the slad greens on individual salad plates and top with the salad mixture. Serve with a

Place the cucumber into a colander and sprinkle with the salt. Let drain for 20 minutes and then rinse. Combine the cucumber, capers, olives romaine lettuce, tomatoes, onion, bell pepper and feta cheese in a large bowl. In a small

Preheat the oven to 500 F. In a large bowl, mix the melted butter, honey and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing

Heat the olive oil in a large saute pan set on high heat until it sizzles, about 2 minutes. Add the cauliflower and red pepper flakes anc cook for 3-4 minutes, until most of the pieces are brown on the

Place all the ingredients in a large stockpot and bring to a boil. Simmer, with the lid ajar, for 2 hours. Strain the stock and discard the vegetables. Return the liquid to the pot and simmer for 40 minutes longer. Transfer

Heat the oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage, and basil and cook for 2 minutes, stirring constantly. Reduce the heat

Place all the ingredients in a food processor or blender and puree for 15 seconds. Transfer to a covered container and store in the refreigerator until ready to use, for up to 3-4 days.

Slice the top 1/3 off the head of garlic, brush with the olive oil and place the slice tops back on. Wrap the garlic in aluminum foil and bake in a 400 F oven for 35 minutes. When cool enough

Place the flour, salt and egg yolks in a food processor fitted with a steel blade and pulse for 5 seconds to mix. Add the butter and pulse about 15 times, until the butter is the size of small peas.