Roasted Brussels Sprout Salad

Ingredients For the salad 1 pound Brussels sprouts- washed, trimmed, and halved(or quartered, if large) 2 tablespoons olive oil ½ cup pancetta or bacon, sautéed and broken into small pieces 1 orange, peeled, quartered and sliced…Continue Reading

Spicy Gazpacho

8 small servings Ingredients 5 slices stale artisan bread, crust removed Water 5 large ripe tomatoes (or 1-28 ounce can of peeled tomatoes) 2 Persian cucumbers, peeled, chopped 1 celery stalk, chopped 1 yellow pepper,…Continue Reading

Romesco Sauce

Makes about 2 cups Ingredients 1 1-inch thick slice of crusty bread, crust removedand cut into 1-inch cubes 1 large tomato 5 cloves garlic 1/2 cup almonds 2 medium red bell peppers 1/4 cup olive…Continue Reading

Warm Nuts & Olives with Romesco Sauce

Ingredients 2-3 tablespoons olive oil8-10 cloves garlic, roughly chopped2 tablespoons fresh rosemary, roughly chopped1 Cup Marcona almonds or mixed nuts2 Cups Castelvetrano olives (or a variety)Zest of one lemonChile threads (optional)1 cup Romesco Sauce Directions…Continue Reading

Margarita Cookies

These delicious margarita cookies can be enjoyed with or without the addition of tequila. Adapted from McCormick Spice’s Sugar Rimmed Margarita Cookies. Makes 24 cookies Ingredients Cookies: 2cups flour1/4teaspoon salt3/4cup 1 1/2 sticks butter, softenedGreen Food Coloring optional –…Continue Reading

Butternut Squash Gnocchi with Walnut Pesto

Ingredients 1 1-pound butternut squash1 tablespoon olive oil1 12- to 14-ounce russet potato, peeled, quartered3/4 cup finely grated Parmesan cheese, divided1 large egg, beaten to blend1 1/2 teaspoons freshly grated nutmeg1 teaspoon salt1 3/4 cups…Continue Reading

Genova Walnut Pesto

I learned to make this delicious pesto in a little shop in Genova, Italy. It’s traditionally made in a mortor and pestle, but it’s fine to use a food processor. It’s wonderful served with butternut…Continue Reading

Crostini

Ingredients 1 rustic French Baguette1/4 cup Poggi Bonsi Extra-Virgin Olive Oil by TrampettiSea salt Directions Preheat oven to 350 degrees F.Slice the baguette at a slight diagonal into 1/4″ slices. Brush both sides with a little…Continue Reading