Caponata

Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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Green Gazpacho with Pea Shoots

Green Gazpacho with Pea Shoots
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Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Combine peas, cucumber, water and mint in blender or food processor. Process on high until smooth.
  3. With the blender running, stream in olive oil and vinegar.
  4. Scrape down the sides of the blender, season with salt and pepper, and resume blending until creamy.
  5. Pour into 4 bowls and garnish with pea shoots. Enjoy!
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Rating: 3.67
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
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Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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Artichokes and Orzo

Artichokes and Orzo
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Votes: 4
Rating: 5
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Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Artichokes and Orzo
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Votes: 4
Rating: 5
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Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings as a main dish 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings as a main dish
Units:
Instructions
Build the Dish
  1. Prepare your mise en place.
  2. Bring a 4-quart pot of water to a boil, add orzo, return to boil, reduce heat to simmer and cook for 8 minutes until just tender.
  3. Using a sieve, strain orzo reserving ⅛ cup of water in the pot.
  4. Return drained orzo to pot with liquid. Add 1 tablespoon of olive oil, and stir to coat. Set aside.
Layer the Flavor
  1. Meanwhile, heat 3 tablespoons of oil in a sauté pan over medium heat. Add garlic and cook for 1 minute until the garlic becomes fragrant.
  2. Add artichoke quarters and stir to combine, scraping garlic from bottom of pan. Continue cooking 5-7 minutes until everything begins to brown
  3. Remove from heat and immediately pour in vinegar to deglaze the pan. Vigorously scrape the bottom of the pan to release the browned bits.
  4. Add in minced parsley, 1 teaspoon of lemon zest and the roasted nuts. Stir to mix evenly.
  5. Spoon artichoke mixture into orzo and stir to distribute everything evenly.
Serve it Up
  1. Taste the dish and add salt and pepper to taste.
  2. Serve on individual plates. Garnish with a sprig of parsley, a pinch of Parmesan cheese and a few sprinkles of lemon zest.
  3. Offer with freshly cracked pepper, accompanied by focaccia bread and a fresh green salad.
Recipe Notes

This recipe can easily be made with fresh artichokes when they are in season and inexpensive.

1. Steam 6-8 fresh artichokes in a large stockpot of boiling water for about 45 minutes until they are tender.

2. Drain the water and let the artichokes cool completely. (Steps 1 & 2 can be done the day before).

3. Remove all the outer leaves and the “choke” itself. Only the hearts are used in this dish, save the leaves to eat as a snack. Discard the fuzzy inner choke.

4. These will be larger than either the frozen or canned options, so cut the hearts into quarters, then cut each quarter into 4 equal pieces and sauté with the garlic as described above.

final coverThis recipe is from the award-winning cookbook, Eat it Food Adventures with Marco Polo available  at recipe4success.org

 

 

 

 

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