Green Beans with Almonds
Heat 2 tablespoons of the olive oli in a large nonstick saute pan set on high heat until it begins to sizzle, about 2 minutes. Add the green beans and cook for 2 minutes. Stir in 1/4 teaspoon of the
Cornmeal Pudding
Brin the water and salt to a boil in a 3 to 4 quart saucepan. Slowly stir in the cornmeal with a whisk to avoid lumps. Once the cornmeal has alll been whisked in, begin stirring with a ling-handled wooden
Vegetable Calzone
Place the diced eggplanrt in a colander with a plate or bowl underneath. Sprinkle with 1 teaspoon of the salt. Put a small plate over the eggplant and place 2 cans of food on top as weights. Drain for 30
French Lentil Soup
Melt the butter in a small stockpot or dutch oven set on medium-high heat. Add the onion, carrot, celery, garlic, rosemary, bay leaf, salt and pepper and cook for 4-5 minutes, until the onions are soft. Add the livers and
Lamb and Lentil Soup
Heat the oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the lamb to the pan and break it up with the back of a wooden spoon. Cook the lamb until
Cabbage and Sausage Soup
Heat the olive oil in a small stockpot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook for 3 minutes. Using a slotted spoon, remove the sausage to a bowl and set
Tunisian Chickpea Soup
Cut the onion, carrot and celery into chunks. Transfer to a food processor, add the garlic, and process until finely chopped, but not smooth. Set aside. Heat the olive oil in a small stockpot or Dutch oven set on high heat
Calabrian Potato Salad
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
Chickpea and Tuna Salad
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
Olive Bread
In a medium bowl, mix 1 cup of the all-purpose flour with the sugar and yeast. Stir in 1 cup of the warm water. Don't worry if there are a few lumps, just stir until reasonably smooth. Cover and let