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Toss all the ingredients except the salad greens and garlic toast together in a large bowl and marinate for at least 30 miinutes. Place the slad greens on individual salad plates and top with the salad mixture. Serve with a

Place the cucumber into a colander and sprinkle with the salt. Let drain for 20 minutes and then rinse. Combine the cucumber, capers, olives romaine lettuce, tomatoes, onion, bell pepper and feta cheese in a large bowl. In a small

Place the fruit and olives in a large bowl. In a small bowl, whisk together the remaining ingredients, add to the fruit and olives and toss well. Cover and refrigerate for 1 hour. Serve chilled or at room temperature.   Wine Suggestion

Preheat the oven to 500 F. In a large bowl, mix the melted butter, honey and cinnamon. Add the pears and toss well. Spread the pear mixture on a baking sheet and roast in the oven for 20 minutes, tossing

Heat the olive oil in a large saute pan set on high heat until it sizzles, about 2 minutes. Add the cauliflower and red pepper flakes anc cook for 3-4 minutes, until most of the pieces are brown on the

Place all the fruit in a large bowl. Combine the lemon juice, grappa and sugar and stir until the sugar is dissolved. Pour over the fruit and gently stir to coat well. Marinate in the refrigerator for 1 1/2-2 hours.

Put the potatoes in a large pot with enough cold water to cover by 2 inches, cover and bring to a boil. Once the water reaches a boil, remove the cover, reduce the heat to medium-low and cook for 35-40

For the Lemon Vinaigrettem combine all the ingredients in a small bowl and whish well. For the Chickpea and Tuna Salad, place the ingredients in a large bowl, pour over the vinaigrette and toll to combine. Cover the salad and refrigerate

Ina a bowl, mix the oil, vinegar, salt, pepper, garlic and basil, whisking well. Cut the stems off the mushrooms and toss with the dressing in the bowl. Marinate at room temperature for 30 minutes to 1 hour. Drain, reserving the

Pour half the olive oil into a medium nonstick skillet on high heat and cook until it almost reaches the smoking point. While the oil is heating, cut the onion quarters in half crosswise creating triangles. Cut off the ends