Spanish Peppers on Garlic Toast
Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add all the ingredients except the sherry and the garlic toast and cook until the onions and peppers begin to brown
Sun-dried Tomato and Cheese Spread on Garlic Toast
Combine the ricotta cheese, goat cheese, sun-dried tomatoes, salt, pepper, garlic powder, lemon juice and basil in small mixing bowl. Stir well to combine the ingredients completely and set aside. (The topping can be prepared the day before and
Roasted Eggplant Spread on Garlic Toast
Cut the stem end from the eggplant and cut in half length-wise. Score the flesh lightly with a sharp knife, being careful not to cut through the skin. Rub the cut surfaces with the salt and place on paper
Olive Spread
In a food processor or blender, combine all ingredients and process to form a paste. Transfer to a bowl and serve at room temperature on fresh or toasted bread slices or raw vegetables. This spread will keep for up
Hummus Bi Tahini
Place the chickpeas, lemon juice, tahini, water, salt, garlic, cumin and cayenne pepper in the bowl of a food processor or blender. Process for 1 1/2 - 2 minutes, until smooth. If serving immediately, spoon the hummus into a
Baba Ghanouj
Preheat the broiler and set the oven rack 4-6 inches (10-15cm) from the heat source. Wash the eggplant and prick the surface all over about 12 times with a fork. Brush with the olive oil and place on a
Potato and Garlic Soup
Heat the oil in a small stock pot or Dutch oven set on medium-high heat, until sizzling, about 2 minutes. Add the whole garlic cloves and saute until well browned, about 1 1/2 minutes. Reduce the heat to medium
Onion Soup with Gorgonzola and Prosciutto
Heat the olive oil in large stock pot or Dutch oven set on medium-high heat until sizzling, about 2 minutes. Add the onions, garlic, thyme, parsley, basil, sgae, red pepper flakes, and 1/2 of the prosciutto. Cook for 12
Vegetable and Bread Soup
In a large saucepan set on medium-high heat, cook 3 tablespoons of the oil, the garlic, red pepper flakes and leeks for 3 minutes. Stir in the salt, pepper, rosemary, the beef bouillon cube or Worcestershire sauce and the
Turkey Broth with Pumpkin Gnocchi
The day befor serving, place all the ingedients, including the egg shells, in a large stock pot and bring to a boil. Reduce the heat and simmer, with the lid slightly ajar, for 1 1/2 hours. Skim any foam
