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Put the potatoes into a large saucepan with enougjh cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for

Put the potatoes and the quartered shallot into a large saute pa with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches the boil, uncover, reduce the heat

Heat the oil in a large nonstick saute pan set on medium-high heat until sizzling, about 2 minutes. Add the mushrooms and cook for 5 minutes, stirring occasionally. Remove from the heat and stir in the spinach and pesto.

Prepare the Broiled Polenta and keep warm in the oven. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the asparagus, bell pepper and garlic and cook until they begin

Cut the tomatoes in half crosswire, sprinkle the cut sides with 1/4 teaspoon of the salt and place cut-side-down on paper towels or a rack to drain for 20 minutes. Pat the cut side dry. Sprinkle with the remaining

Bring the chicken stock and artichoke hearts to a boil in a medium saucepan. Reduce the heat and simmer for 5-6 minutes, until a knifr inserts easily. Drain the artichokes, reserving the chicken stock separately, and cool. Return the

Heat 2 tablespoons of the olive oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the artichokes anc cook until browned, about 3 minutes on each side. Using a slotted spoon, transfer

Heat 1 tablespoon of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini and garlic and saute for 2 minutes on each side, to lightly brown. Transfer to

Sprinkle the zucchini slices with 1/2 teaspoon of the salt and place in a colander or on paper towels to drain for 15 minutes. Pat the slices dry with a towel and set aside. Cook the oil over high