Sausage, Peppers, and Onions

Prep Time: 40 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

* 1/4 cup extra-virgin olive oil
* 1 pound sweet Italian turkey sausage
* 2 red bell peppers, sliced
* 2 yellow onions, sliced
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon dried oregano
* 1/2 cup chopped fresh basil leaves
* 4 garlic cloves, chopped
* 2 tablespoons tomato paste
* 1 cup Marsala wine
* 1 (15-ounce) can diced tomatoes
* 1/4 teaspoon red pepper flakes, optional
* 4 to 6 fresh Italian sandwich rolls, optional


Directions

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.


Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.


Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.


Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.


From: foodnetwork.com

Grilled Swordfish with Lemon, Mint and Basil

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks


Directions

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.


Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

From: foodnetwork.com

Spicy Bean Soup

Cook Time: 45 min
Level: Intermediate
Yield: 10 servings


Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves


Directions

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.


Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

From: foodnetwork.com

Tomato Soup with Pancetta

Cook Time: 25 min
Level: Easy
Yield: 6 servings


Ingredients

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream


Directions

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.


Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

From: foodnetwork.com

Neopolitan Calamari and Shrimp Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper


Directions

In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.


Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.


Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.


Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve.

From: foodnetwork.com

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Ravioli Caprese

Cook Time: 6 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Dough:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 cup very hot water

Filling:

* 3/4 cup whole milk ricotta
* 1 egg
* 1/2 cup finely shredded store-bought rotisserie chicken
* 1/4 cup grated Parmesan
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Sauce:

* 3 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh basil leaves
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


Directions

For the dough:


In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.


For the filling:

Combine all the ingredients in a medium bowl and stir to combine.


To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.


Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.


Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

From: foodnetwork.com

Caprese Salad (Tomato, Mozzarella, Basil Salad)

Ingredients

1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed


Directions

Whisk lemon, salt, pepper and olive oil together.

Pour vinaigrette over tomato, mozzarella, basil.


You could also use this as a no-cook pasta sauce, just cut the mozzarella and tomatoes a little bit smaller :)

Penne with Asparagus and Cherry Tomatoes (Spring)

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
garlic and cook until fragrant, about 1 minute. Add the asparagus,
season with the salt and pepper, and cook for 3 minutes until slightly
soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the
chicken stock into the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is reduced by half,
about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.

From: foodnetwork.com

Turkey Bolognese

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 4 garlic cloves, minced
* 1 carrot, peeled and finely chopped
* 1 celery stalk, finely chopped
* 1 pound shredded cooked turkey (preferably dark meat)
* 3 cups marinara sauce
* 1/4 cup chopped fresh basil leaves
* Salt and freshly ground black pepper
* 1 pound spaghetti
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the
onion and garlic and saute until translucent, about 5 minutes. Add the
carrot and celery and saute until the vegetables are tender, about 5
minutes. Add the turkey and saute 1 minute. Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to
allow the flavors to blend, stirring often. Stir in the basil. Season
the sauce, to taste, with salt and pepper. (The sauce can be made 1
week ahead. Cool the sauce completely, then transfer it to a container
and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water
until just tender but still firm to bite, stirring often, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat, adding enough reserved cooking liquid
to moisten as needed. Serve with the Parmesan.

From: foodnetwork.com

Prosciutto Lamb Burgers

Cook Time: 16 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup plain dried bread crumbs
* 1/4 cup chopped fresh flat-leaf Italian parsley
* 1 large egg, lightly beaten
* 2 tablespoons whole milk
* 1/2 cup grated Pecorino Romano
* 1/4 cup chopped sun-dried tomatoes
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground lamb
* 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
* 1/4 cup olive oil
* Fresh basil leaves, for topping each burger
* Fresh tomato slices, for topping each burger
* Extra-virgin olive oil, for drizzling
* Balsamic vinegar, for drizzling


Directions

In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.


Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.


Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

Tuscan Mushrooms

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1/2 cup diced jarred roasted red bell peppers
* 1/2 cup diced pitted green olives
* 1/2 cup grated pecorino Romano
* 2 scallions, diced
* 2 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound white button mushrooms, cleaned and stemmed
* 1/4 cup finely chopped fresh basil leaves

Directions

Preheat the oven to 400 degrees F.

In a medium bowl mix together the roasted red bell peppers, olives,
cheese, scallions, olive oil, salt, and pepper.

On a parchment paper-lined baking sheet place the mushrooms, cavity
side up. Spoon the filling into the cavity of the mushrooms. Bake
until the mushrooms are tender, about 20 minutes.

Transfer the mushrooms to a serving platter, sprinkle with chopped
basil, and serve.

From: foodnetwork.com

Artichoke and Tomato Panzanella

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
* 3 cups whole-wheat bread, cut into 1 1/2-inch pieces
* 3 large, red tomatoes, cut into wedges
* 1 cup pitted black olives, halved
* 3/4 cup chopped, fresh basil leaves (about 1 bunch)
* 2/3 cup extra-virgin olive oil, plus more for drizzling
* 1/4 cup white wine vinegar
* 1/2 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper, plus more for seasoning

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal
grill. Drizzle the bread and artichoke hearts with olive oil and
season with salt and pepper. Grill the bread and artichokes until
golden brown at the edges, about 6 minutes total, turning every 2 to 3
minutes. Remove the bread and artichokes from the grill and transfer
to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In
a small bowl stir together the 2/3 cup olive oil, white wine vinegar,
1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over
the salad. Toss to combine and serve immediately.

From: foodnetwork.com

Tomatoes Stuffed with Rice

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 1 cup Arborio rice (or other short-grain white rice)
* 6 ripe but firm large tomatoes
* 4 tablespoons olive oil, plus extra for drizzling
* Salt and freshly ground black pepper
* 1 garlic clove, minced
* 3 tablespoons chopped fresh basil leaves
* 2 tablespoons chopped fresh Italian parsley leaves
* 1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring
periodically, until just cooked through, about 10 minutes. Drain.
Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the
tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato
into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the
olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic,
basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil,
and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire
dish with olive oil. Place the reserved tomato slices atop the
tomatoes. Bake until the rice is heated through, about 20 minutes.
Serve hot or at room temperature.

From: foodnetwork.com

Tilapia with Citrus Bagna Cauda

I love this recipe from Giada! yummy! :)

Cook Time: 10 min
Level: Easy
Yield: 6 servings


Ingredients

* 3 tablespoons unsalted butter
* 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
* 4 anchovy fillets, minced
* 1 1/2 teaspoons minced garlic
* 2 tablespoons orange juice
* 2 tablespoon thinly sliced fresh basil leaves
* 1 teaspoon lemon zest
* 1 teaspoon orange zest
* 6 (6-ounce) skinless tilapia fillets
* Salt and freshly ground pepper


Directions

Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.


The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.


Meanwhile, preheat oven to 200 degrees F.


Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

Tomato, Mozzarella and Basil Bruschetta

Cook Time: 10 min
Level: Easy
Yield: 36 bruschetta

Ingredients

* 1 (32-ounce) can whole tomatoes, drained
* 1 cup fresh basil leaves, washed and spun dry
* 4 tablespoons extra-virgin olive oil
* 6 cloves garlic, peeled
* Kosher salt and freshly ground black pepper
* 2 large French baquettes, sliced 1-inch thick (about 36 slices)
* 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil
leaves, olive oil and 2 cloves garlic. Pulse until smooth, but
somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3
minutes or until light golden brown. Working quickly, rub the
remaining garlic on the toasted side of each slice and then lay a
piece of mozzarella cheese on top. Place bread back in oven and melt
cheese slightly, about 45 seconds. Remove from oven and spread one
tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

Parmesan Potato Pancake

Cook Time: 35 min
Level: Intermediate
Yield: 4 servings

Ingredients

* 2 tablespoons olive oil, plus 1 tablespoon
* 1 onion, chopped
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 pounds Yukon gold potatoes, peeled
* 1 cup grated Parmesan
* 1/2 cup chopped fresh basil leaves

Directions

Warm the 2 tablespoons of olive oil in a large (12-inch diameter)
nonstick pan over medium-high heat. Add the onions and cook until
translucent, about 4 minutes. Add the garlic and cook until tender and
fragrant, about another 2 minutes. Season the onion mixture with salt
and pepper. Transfer the onion mixture to a large bowl and set aside.
Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating
attachment blade. Use a kitchen towel to help squeeze out the water
from the grated potatoes. Add the potatoes to the bowl with the onion
mixture. Add the Parmesan and the basil. Stir to combine and season
with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was
used to cook the onions. When the pan is hot, but not smoking add the
potato mixture. Use a spatula to press the mixture down into the pan
firmly and evenly. Turn the heat down to medium and cook the potato
mixture until the bottom is golden brown and the pancake can move in
the pan, about 12 to 15 minutes. Turn the heat down to medium-low if
the pancake is browning too fast in places. Place a large plate on top
of the pancake and flip the pancake out of the pan. Turn the heat on
the pan back up to high. When the pan is hot slide the pancake back
into the pan and cook until the bottom is golden and is cooked
through, about 12 to 15 minutes. Slide the pancake onto a serving
platter, slice, and serve.

Goat Cheese and Herb Stuffed Radicchio Leaves

Cook Time: 5 min
Level: Intermediate
Yield: 12 stuffed radicchio leaves

Ingredients

* 1 cup olive oil
* 3 cloves garlic, minced
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 cup chopped fresh basil leaves
* 1 teaspoon dried thyme
* 3 scallions, finely chopped
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 11 ounces goat cheese, frozen for 15 minutes and sliced into 12
(1/2-inch) pieces
* 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a
deep-fry thermometer registers 300 degrees F. Remove from heat and
allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small,
heat-resistant glass bowl. Carefully pour the warm oil over the herb
mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch
square glass baking dish. Arrange the goat cheese slices in a single
layer on top. Spoon the remaining herb mixture evenly over the top of
the goat cheese. Cover the baking dish with plastic wrap and
refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully
place a slice of marinated goat cheese in each leaf. Drizzle with
additional herb mixture and serve.

Panzanella

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup drained capers
* 12 ounces ciabatta or other country-style white bread, 2 to3 days old
* 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
* 2 tablespoons plus 2/3 cup extra-virgin olive oil
* 2 tablespoons plus 1/4 cup red wine vinegar
* 1 garlic clove, minced
* Salt and freshly ground black pepper
* 1/2 cup thinly sliced fresh basil leaves
* 1 cup drained roasted red bell pepper strips
* 1/4 cup pitted kalamata olives, halved lengthwise
* Fresh basil sprigs, for garnish

Directions

Soak the capers in 2 tablespoons of vinegar in a small bowl for 10
minutes. Drain.

Cut the crust off of the bread. Cut into 2-inch slices and grill,
drizzling about 2 tablespoons of olive oil on both sides of the bread.
Once grilled, cut or tear bread into 1 inch cubes and set aside.

Submerge the tomatoes into a large saucepan of boiling water for 10
seconds. Using a slotted spoon, transfer the tomatoes to a large bowl
of ice water to cool slightly. Using a small sharp paring knife, peel
off the tomato skins. Cut the tomatoes in half and scoop out the
seeds. Cut the tomatoes into 1-inch cubes and set aside.

In a large bowl, whisk 2/3 cup of oil, 1/4 cup of vinegar, and garlic.
Season with salt and pepper, to taste. Add the bread cubes, tomatoes,
and basil; toss to combine.

Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.

Arrange half of the roasted peppers, drained capers, and olives over
the bread mixture. Repeat layering with the remaining bread mixture,
then the remaining roasted peppers, capers, and olives. Cover the
salad and let stand at room temperature for flavors to blend, at least
1 hour.

Garnish with the basil sprigs and serve.