Tag: VEGETABLE
ITALIAN CARROTS
2 lbs. baby carrots, already peeled (if small cuts, leave as is; if larger carrots, cut in half length wise) 1/3 C Extra virgin Olive Oil 3 cloves garlic, crushed 1/2 C freshly grated Parmesan-Reggiano Cheese 1 C seasoned breadcrumbs (I prefer Panko Season Breadcrumbs) salt and freshly ground pepper to taste Steam carrots in …
STUFFED ARTICHOKES, ITALIAN STYLE
4 fresh artichokes 4 C plain breadcrumbs (make your own from a 2 day old baguette) 4 tsp. garlic powder 2 tsp. salt 1/2 tsp. freshly ground black pepper 2 C Pecorino Romano cheese, freshly grated (do not buy pre-grated) 1/4 C extra virgin olive oil (approximate) 2 lemons: (1 lemon, …
STUFFED EGGPLANT & STUFFED PEPPERS
INGREDIENTS: 2 large eggplants, cut length wise 1 onion, diced 1 red bell pepper, diced 2 cloves garlic, finely graded 4 C Marinara sauce ( jar or your own) 1 pound ground chuck 1/2 C rice (already cooked) 2 C sharp cheddar cheese, shredded (divided) 1/4 C olive oil for frying 2 T Goya Sofrito …
GRILLED VEGETABLE AND GOAT CHEESE PANINI
1 eggplant, cut into round slices 8 T Olive oil, more for brushing Salt & Pepper 3 zucchini, cut into round slices 2 red bell peppers, halved, then cut into strips 1 T balsamic vinegar, plus more for drizzling 1 loaf ciabatta bread, halved 6 oz. mozzarella cheese, grated 8 large fresh basil leaves, thinly …
