This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.
Serves 6.
Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.
Serves 4.
2 tablespoons olive oil
Bring water to boil in heavy large saucepan over medium-high heat. Add rice and cook until tender but still firm to bite, stirring frequently, about 12 minutes. Drain. (Rice can be prepared 2 days ahead. Cover and chill.)
Heat oil in heavy large saucepan over medium heat. Add garlic and sauté 30 seconds. Add radicchio and sauté until just wilted, about 2 minutes. Stir in tomatoes and their juice and simmer until liquid is slightly reduced, stirring occasionally, about 8 minutes. Add cream and stock and simmer 5 minutes. Stir in rice. Reduce heat and simmer until liquid is absorbed, stirring frequently, about 4 minutes. Season with salt and pepper. Transfer to dish. Serve, passing Parmesan separately.
Serves 4.
4 medium russet potatoes, peeled, cut into 1 1/2-inch pieces
fresh thyme leaves
Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.
Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.
Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.
Watch how to joint a whole chicken to use in this recipe.
Serves 4.
Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9×13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.
Fennel seeds add a flavorful new twist to this vegetarian main course.
Serves 6.
3 1/2 cups purchased marinara or spaghetti sauce
Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
Serves 8.
1/3 cup grated kasseri or romano cheese
Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2-quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350°F. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.
Serves 6.
1/2 cup olive oil
1 cup freshly grated parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.
Serves 4.
Preheat oven to 350°F. Combine all ingredients in large bowl. Mix thoroughly. Transfer mixture to greased 8 1/2×4 1/2-inch loaf pan. Bake until meat loaf shrinks from sides of pan and top is brown, about 1 hour. Turn out onto platter and serve.
Sautéed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet.
Serves 8.
fresh mint sprigs
Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
If one large fish is difficult to find, two smaller ones can be substituted.
Serves 6.
1 3 1/2-to 4-pound headless red snapper
Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)
Preheat oven to 450°F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.
Bake fish until just opaque in center, about 45 minutes. Serve with fennel.
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