Artichoke Focaccia 

Ingredients: 

1 cup warm water (95-110 degrees)2 packages dry yeast1 tsp. sugar2 ½ cups bread flour1 tsp. salt¼ cup olive oil¼ cup chopped marinated artichokes 

Topping:Artichokes Pesto (see recipe) 

Instructions: 

1. Place warm water in food processor, stir in yeast and sugar. Cover. Let it proof for 10 minutes in a warm spot.

2. Add 1 cup of flour and salt in the food processor and ¼ cup of oil. Give four or five turns with off/on button.

3. Add remaining flour, artichokes. Work the dough in the processor until smooth and elastic. (Add flour or water as needed).

4. Let dough rise until double in the sealed food processor bowl. Punch down and divide into 2. Line two oil lined cake pans with prepared dough.

5. With a fork make markings. Allow dough to rise. Preheat oven to 400 degrees. Bake for 20 minutes. Pull bread out of oven and coat with artichoke pesto. Place bread back in oven and bake for an additional 10 minutes.

Marinated Artichoke Pesto 

Ingredients: 

¼ cup extra-virgin olive oil1 jar marinated artichokes1 clove garlic, peeled1 tsp. fresh basil1 Tbsp. fresh lemon juice¼ cup grated Parmigiano-Reggiano1 tsp. freshly ground black pepper1 tsp. salt 

Instructions: 

1. Place oil in the food processor add artichokes, garlic and lemon juice and process until smooth. Season with salt and pepper.

2. Remove from the food processor add basil and cheese.

Vegetable Fried RiceServes 6 

3 Tbsp. Vegetable oil
½ cup onions, diced¼ cup carrots, diced¼ cup celery, diced¼ cup red pepper, diced¼ cup snow pea pods2 garlic cloves, minced1/ 4 cup mushrooms, sliced2 Tbsp. fresh grated ginger
3 cup cold cooked rice
3 egg, beaten
3 Tbsp. soy sauce1 tsp. pepper1 Tbsp. Sesame oil 

Heat oil in a large skillet or wok.  Add carrots, celery, onions, red pepper, bean pods, and garlic to wok. Stir constantly.  Once onions have become transparent, add cold rice and mushrooms. Stir constantly. 

In a separate bowl, whisk together eggs, soy sauce, sesame oil, fresh ginger, and pepper.  Add soy sauce mixture to wok and incorporate.  Stir until completely incorporated and cooked.  Serve warm. 

Wilted Spinach SaladServes 6 Ingredients: 1 9 oz bag triple washed spinach, washed and torn3 hard-boiled eggs, diced  1 cup white button mushrooms, washed and sliced4 medium radishes, julienneSalt and pepper to taste Instructions: Toss all ingredients together in a bowl with warm dressing to wilt spinach.  Serve immediately.  Warm Pancetta Dressing  

Ingredients:3 Tbsp extra-virgin olive oil
1 small red onion, minced½ cup pancetta, diced2 Tbsp balsamic vinegar1 Tbsp granulated sugar 

Instructions: 

Heat oil in a medium sized sauté pan.  Add onions and pancetta and cook until onions are caramelized and pancetta fully cooked.  Add balsamic vinegar and sugar and mix until sugar is melted into dressing.   

Pasta Bean Soup 

Ingredients: 2 Tablespoons extra virgin olive oil1 Vidalia onion, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, coarsely chopped8-10 cups chicken or vegetable stock ¼ cup white wine (optional)1 can cannellini beans, drained and rinsed1 Tbsp. garlic powder1 Tbsp. sea salt1 tsp. red pepper flakes4 Tbsp. Italian Seasonings (or your own combination of herbs)½ cup Roma tomatoes, deseeded & diced1 cup dried pasta (preferably a small shape like mini bowties)¼ cup Parmesan Cheese

To finish:Fresh Parsley, mincedParmesan Cheese, gratedOlive oil 

In a large soup pot, heat olive oil and add carrots, onion, and celery.  Sauté until onions are transparent.  

Add stock (and wine) to pot and allow to heat.  Add the remaining ingredients and bring to a boil for 15-20 minutes.  

To serve, sprinkle fresh parsley and cheese, and drizzle olive oil. 

Soup is even better the second day so make enough for leftovers!

Grilled Vegetables with Polenta 

Ingredients: 

1 14-oz artichoke hearts1 yellow pepper1 red pepper4 roma tomatoes cut in half4 zucchini, cut in half1 small onion, divided into four wedges¼ cup olive oil1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon fresh thyme1 teaspoon balsamic vinegarJuice of 1 lemon½ cup chicken broth 

Instructions: 

1. In a large bowl, combine artichokes, tomatoes, zucchini, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.

2. Remove vegetables from bowl, shaking off excess marinade. Grill over direct medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.

Polenta 

Ingredients: 

1 cup fine corn meal1 cup course corn meal2 Tablespoons butter10 cups water1 teaspoon sea salt 

Instructions: 

1. Heat water in a deep pot. Add salt and butter. Slowly, in a steady stream, add flour while constantly whisking. Lower the heat to low being very careful not to let the mixture burn.

2. Switch to a wooden spoon and continue to stir until polenta comes away from the sides of the pot. Usually it takes 40 minutes to cook.

3. Pour the cooked polenta onto a wet marble slab. Smooth the polenta with a spatula (dip frequently in hot water to prevent stickiness) to 1-inch thickness. Cover with foil and reserve.

4. Slice polenta with a piece of string. Place on an oiled baking dish covered with vegetables. Sprinkle with cheese.

5. Bake at 350 degrees for 30 minutes. Serve immediately.

Serves 8

12 slices of French bread, brushed with olive oil and toasted

1 cup barley, cooked
4 cups chopped tomatoes (can use canned like San Marzano or Pomi)

1 roasted yellow pepper, chopped 
1-2 tsp fresh dill (optional)

In a bowl, combine the tomatoes, barley, and pepper with the dressing.  Season with salt and pepper.  Refrigerate for 30 minutes.  Place on crostini and garnish with a sprig of fresh dill.  

Creamy Lemon Dressing:

1/4 cup plain nonfat yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons

1 tsp lemon zest (optional)

Whisk all ingredients together.  Toss with salad and serve on crostini with fresh dill sprig garnish.

Smoked Baked Beans

Adapted from recipe by Chef Tim McCoy, ICASI

Yields: 3 lbs.  4 oz. pancetta, diced1/2 cup onions, minced

2 tsp. garlic, minced

1/2 cup molasses

2 Tbsp. spicy brown mustard

1 1/2 cups water

2 tsp. Balsamic vinegar

3 (15 oz.) cans cannellini beans

(1/4 tsp. liquid smoke – flavor of choice) optional

Salt and pepper to taste 

Instructions: This recipe is meant to be smoked on the grill to cook the beans.  If you do not want, or cannot smoke on your grill, then add a little liquid smoke flavor of your choice to the recipe.  In a heavy-bottomed pot (use one you don’t mind ruining if smoking it on the grill – it will get very dirty), cook pancetta until crispy. Very important pancetta is crispy or will taste raw in final recipe. If rendered fat is excessive, remove all but about 2 Tbsp. Add onions and garlic and cook until translucent. Add molasses, brown mustard, water, and vinegar to pan and bring to a simmer.  Stir to combine ingredients. 

Drain and rinse canned beans and add to pot.  Adjust heat to a very low simmer and cook beans until sauce flavors are developed and beans are very soft, about 30 minutes. If cooking on the grill, adjust the heat below the pan to a slow cook.  The smoke will billow into the pot and while the heat slowly cooks it, the smoke will infuse into the beans.  If you are not cooking on the grill, you can do this all on your range.  Adjust the heat of your stove and watch the cooking time as it may take a shorter time to cook this recipe indoors.   Season to taste with salt and pepper.  This reheats the next day beautifully, so feel free to make it the night before and store in refrigerator.

Ingredients:

3 lbs. Yukon Gold potatoes
¼ cup olive oil
3 garlic cloves
2 tbsp. fresh rosemary

3/4 cup mayonnaise

2 T Dijon Mustard

1/2 cup scallions, chopped

1  cup celery, chopped

kosher or course salt

pepper 

 Instructions: Preheat oven to 425 degrees F.   Scrub potatoes thoroughly but do not peel.   Chop potatoes in wedges.  Chop rosemary.  Toss potatoes, olive oil, rosemary, salt and pepper in a large bowl then spread onto a large baking sheet with sides.  

On same baking sheets roast garlic cloves. Roast in oven for 20-30 minutes until potatoes are fork tender and garlic is a golden brown. Remove from oven and allow to cool.  

Mince roasted garlic.  

In a large mixing bowl whisk together  Dijon mustard, mayonnaise, scallions, celery, and garlic. Fold in potatoes.  Salt and pepper to taste.  

Serves 8 

2 cups fresh Arugula, washed & dried
6 cups fresh mixed greens, washed & dried
3 free stone peaches, grilled & sliced
1/2 cup Parmesan cheese flakes
1/4 cup slivered almonds, toasted
2 Tbsp. candied ginger, minced
 

Toss all ingredients together in large bowl with

Balsamic Vinaigrette

1/4 cup Balsamic vinegar
2 Tablespoons Dijon Mustard

½ cup extra-virgin olive oil
Salt and Pepper to taste

In a food processor blend together vinegar, mustard, salt and pepper.
Slowly add oil to create an emulsion.  Toss with salad.  

Serves 8

Ingredients: 

Dressing:

6 Tablespoons olive oil

2 Tablespoons lemon juice
½ cup sun-dried tomatoes
¼ cup balsamic vinegar
1 Tablespoon drained capers
1 garlic clove, minced

Salt and Pepper to taste 

Pasta Salad:

1 pound orecchiette pasta

6 grilled chicken breast, sliced on a diagonal

½ cup roasted red pepper, sliced

½ cup roasted yellow pepper, sliced

½ cup oil packed artichoke hearts, drained and diced

¼ cup caper berries
¾ cup Roma tomatoes, chopped
1 cup fresh mozzarella, diced
1 cup fresh basil leaves, chiffonade
1 cup freshly grated Parmigiano-Reggiano cheese
½ cup Kalamata olives 

Instructions: 1.      In a food processor blend together dressing ingredients.  Adjust to taste.  Set aside.  

2.      Cook pasta al dente in large pot of boiling salted water. Drain and place in a large mixing bowl. Mix in dressing right away and allow to cool.  

3.      Once cooled add remainder of ingredients to pasta and mix together.