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Serves 6 1 tomato, sliced into ½ inch thick wheels 1 zucchini, halved and sliced ¼ inch thick 1 eggplant, halved and sliced ¼ inch thick 1 onion, sliced into ½ inch thick wheels ¼ cup extra virgin olive oil ½ teaspoon freshly cracked black pepper 1 teaspoon Kosher salt ½ pound or …
Read more »Serves 6 1 pound calamari, cut into rings Kosher salt and freshly cracked black pepper 1 12-ounce can gigante beans (or giant lima beans,) drained and rinsed 1 small jar roasted red peppers, cut into large dice ¼ cup fire roasted chopped tomatoes ½ red onion, thinly sliced 6 ounces pitted green olives 6 basil leaves, chopped ½ cup parsley …
Read more »Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes 6 to 8 servings 1 ½ teaspoons grated lime peel 1 teaspoon grated orange peel 3 tablespoons lime juice 1/3 cup extra virgin olive oil 2 teaspoons packed brown sugar ½ to ¾ teaspoon chopped rosemary leaves ¼ teaspoon cayenne 1 cup green seedless grapes, halved if desired …
Read more »Prep Time: 25 minutes Cook Time: 13 minutes Total Time: 35 minutes (NOTE: prep is done simultaneously with some of cooking time) 4 to 6 servings 2/3 cup chicken broth 1 small sweet potato or yam, peeled and cubed (1/2 inch) 3 cups frozen black-eyed peas 1 cup frozen okra cuts 1/2 to 3/4 teaspoon dried thyme leaves 1/2 teaspoon …
Read more »Prep Time: 18 minutes Cook Time: 15 minutes Total Time: 25 minutes 6 to 8 servings 1 cup original quinoa 2 cups water 1 pound salmon fillet, thawed if frozen 3 Tablespoons plus 2 teaspoons extra virgin olive oil 5 to 6 sprigs plus 2 tablespoons chopped fresh dill 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1/2 cup …
Read more »Pictured with Cod and Kale Skillet Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes, plus optional chilling time 8 to 10 servings 1/3 cup extra virgin olive oil 2 cloves garlic, minced 1 2/3 cups lentils 1/3 cup red or original quinoa 4 cups water 1/2 teaspoon salt 2 tablespoons white wine vinegar 3/4 teaspoon basil …
Read more »Serves 6 as an appetizer 2 pounds eggplant 1/4 cup, plus 4 teaspoons extra virgin olive oil Kosher salt and freshly ground black pepper 1 pound assorted heirloom tomatoes or ripe Roma tomatoes 1/4 cup torn basil leaves 1 clove garlic, minced 3 peeled shallots, thinly sliced 1/4 cup parsley, roughly chopped Juice of 1 lemon 4 ounces best quality …
Read more »9 to 12 servings 1 eggplant, deseeded, diced into ¼-inch squares 2 red peppers, deseeded, diced into ¼-inch squares 1 ½ zucchini, deseeded, diced into ¼-inch squares 1/3 cup olive oil 4 stems fresh thyme (leaves and thin stems only) 3 garlic cloves, minced 1/2 tsp. salt 1/3 to 1/2 cup extra virgin olive oil 2 stems fresh thyme Salt …
Read more »About 6 1-cup servings or 12 ½-cup servings 1 small eggplant (about 3/4 lb.), cut into 3/4 inch slices Salt 2 ears fresh or frozen corn on the cob* 1 large yellow summer squash, cut lengthwise into 3/4 inch thick slices 1 orange or red bell pepper, halved and seeded 1 (14 oz.) can artichoke hearts, drained 1 (1/2 inch) …
Read more »4 servings 2 cups fresh or not from concentrate orange juice 1/2 to 3/4 cup extra virgin olive oil 1 tablespoon rice vinegar Dash salt 2 tablespoons extra virgin olive oil 16 jumbo shrimp, shelled and deveined 1/2 teaspoon garlic pepper, if desired 1/3 cup slivered almonds, toasted if desired * 4 cups lightly packed baby arugula 2 seedless oranges …
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