Lemony Garbonzo Spread
Process all the ingredients in a food processor or blender until smoth. Transfer to a serving bowl. The spread will keep for several days in the refrigerator. This is a great spread on garlic bread. Chef's Tip: Spice up this
Scallops with spinach
Heat 3 tablespoons of the olive oil and the garlic in a large saute pan set on medium high heat until it starts to sizzle and the garlic begins browning, about 4 minutes. Add the red pepper flakes, a
Savory Meat Pie
Heat the olive oil in a large non-stick saucepan set on medium heat. Add the crumbled sausage and cook until browned, about 3 minutes. While the sausage is cooking use the back of a wooded spoon to break it
Roasted Artichoke Hearts with Mushroom Caviar
Squeeze the juice of the lemons into a bowl with the water, saving the lemon skins to rub over your hands to keep them from being discolored. To clean the artichokes, pull off the outer leaves by bending them
Stuffed Mushroom Caps
Preheat oven to 500 °. Remove the mushroom stems and disguard them. Fill the caps with stuffing. In a medium bowl, mix together the tomato sauce, chicken stock and parsley and pour into an 11 x 13 inch baking
Artichoke Saute
Heat the 4 tablespoons of olive oil and the anchovy paste in a large saute pan set on medium -high heat until sizzling, about 2 minutes. Once it begins to sizzle break up the anchovy paste with a wodden
Roasted bell Peppers in Balsamic Vinegar
Preheat oven to 500°. Brush the pepper halves with 4 tablespoons of the olive oil, place skin-side-up on a nonstick baking sheet and bake for 15-20 minutes, until the skin is blackened. Transfer the peppers to a large paper
Braised Broccoli
Pour the oil into a large sautee pan set on medium heat and cook the garlic and red pepper flakes for 2 minutes. Add the parboiled broccoli pieces, toss until well coated with the oil, and cook for 2
Sausage and Onion Frittata
Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for
Onion R=Frittata
Cook 3 tablesppons of the oil in a 12-inch nonstick skillet set on high heat until it sizzles, about 2 minutes. Add the onions, red pepper flakes and thyme. Mix well, reduce the heat to medium-low and cook for
