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In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens If you must use one green, make it Swiss chard The soup can be prepared through step 1 several hours before serving.
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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Eggplants stuffed with Parmesan cheese, parsley, olives, and capers are baked in tomato sauce in this Italian dish from the Puglia region.
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Get Pan Fried Fish Recipe from Food Network
Ingredients: skin, canola oil, butter, capers, lemon
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Eggplant is fried, covered in fresh pesto, and broiled in this recipe inspired by a trip to a famous London restaurant.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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This herbed crust is dusted with cornmeal for a real pizzeria touch. The large quantity allows you to freeze some of the dough for the next time you want to be in pizza heaven.
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Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
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Italian night just got more delicious with the flavorful taste of Johnsonville Italian Sausage