Roasted Peppers

Place red peppers onto sheet pan and set into oven during perimeter burn of oven startup. Blacken skin on peppers turning once or twice to evenly char. (Do not overcook peppers and dehydrate). Peppers should blackened on outside with a tender and juicy interior. Remove from oven, place into bowl and let rest uncovered until cool enough to touch. Once cool, remove peppers from bowl and slip the charred skin from peppers and remove seeds. Do not rinse with water.

Sautéed Broccoli Rabe

Blanch one bunch of broccoli rabe in boiling salted water for about 2 minutes. Remove, drain and coarsely chop. Set aside. Heat a sauté pan, add 2 Tablespoons olive oil, 1 large garlic clove minced, 3 anchovies chopped. Heat through, do not burn garlic and anchovies. Remove from heat, add broccoli rabe, salt and red pepper flakes to taste. Stir to mix well.

Harissa

Ingredients

2 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
2 teaspoon salt
1 teaspoon black pepper
3 tablespoons red wine vinegar or more to taste
¼ cup olive oil

Preparation

In a bowl mix all ingredients together until well blended. Store in the refrigerator for up to 1 month.

Make it at least a few hours ahead of time so all the flavors blend well. For an optional touch of sweetness you can add a little balsamic vinegar. If you prefer it spicier, add more cayenne pepper or use hot paprika.

Roasted Asparagus

Ingredients

1 bunch fresh asparagus
1 Tablespoon extra-virgin olive oil
salt to taste
1 Tablespoon chopped parsley

Preparation

Rinse asparagus, remove woody stem and slice into rounds keeping tips intact. Place asparagus onto a sheet pan or large sauté pan in a single layer. Drizzle with olive oil and toss to coat. Set into wood-burning oven and cook 4-5 minutes, shaking pan a few time to turn asparagus. Remove and add salt and parsley.

Balsamic Roasted Red Onions

Ingredients

3 small red onions halved through root end, then cut into ½ inch-wide wedges with some of core attached to each
2 Tablespoons olive oil
1 ½ teaspoons coarse salt
freshly ground black pepper
1 tablespoon balsamic vinegar

Preparation

Combine olive oil, salt, pepper and vinegar in a bowl large enough to hold the onions. Add onions and toss to coat with mixture. Place onions onto sheet pan or roasting pan and set into wood-fired oven. Roast onions until tender and slightly charred, about 15-20 minutes.

Roasted Butternut Squash

Ingredients

1 butternut squash
¼ cup extra virgin olive oil
½ teaspoon salt
Freshly ground black pepper
1 teaspoon finely chopped parsley

Preparation

Peel squash and dice into 1” cubes. Place squash into roasting pan or onto sheet pan. Toss with olive oil and set into oven. Roast until light softened, about 10 minutes. Remove and sprinkle with salt, freshly ground pepper, and parsley. Toss to combine.

Marinated Eggplant

Ingredients

1 large globe eggplant, peeled, sliced ½ inch thick
1 clove finely chopped garlic
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon chopped parsley
1 teaspoon chopped mint
2 tablespoon extra-virgin olive oil
¼ teaspoon salt
pinch dry red pepper flakes

Preparation

Place eggplant slices on a sheet pan coated with nonstick spray. Place sheet pan in the oven and roast eggplant until browned on both sides and softened, about 5 minutes. Remove from the oven and set aside. In a small bowl place all the remaining

Ingredients

and whisk to combine. Pour over eggplant and toss to coat.

Roasted Cherry Tomatoes

Ingredients

1 basket small cherry tomatoes
2 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
¼ teaspoon kosher salt
2 large basil leaves, chiffonade (cut into long, thin strips)

Preparation

Rinse the tomatoes and place on a sheet pan with the oil and garlic. Toss to coat and set in oven. Cook until slightly charred and softened (tomatoes will collapse). Remove from oven; add salt and basil.

Roasted Zucchini

Ingredients

4 small zucchini, thinly sliced into rounds
2 Tablespoons olive oil
1 garlic clove minced
2-3 large basil leaves, chiffonade (cut into long, thin strips)
1 teaspoon chopped parsley

Preparation

Place zucchini on sheet pan. Add olive oil and garlic and toss to coat. Set into oven and roast until softened and lightly browned, about 5-8 minutes. Remove and add salt and pepper to taste, basil and parsley.

Braised Mushrooms

Ingredients

¼ cup extra virgin olive oil
2 pounds assorted mushrooms, cleaned and thinly sliced
1 garlic clove, minced
¼ cup white wine
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1 teaspoon finely chopped fresh tarragon

Preparation

Place a large sauté pan in the oven for 5 minutes. Add the oil and heat. Add the mushrooms and cook about 10 minutes or until the mushrooms have released their juices and are beginning to soften.

Add the garlic, stir and cook for 1 minute longer. Add wine and cook for another 5-10 minutes until the mushrooms are very soft. (Cooking time will vary depending on the variety of mushrooms used). Remove and add parsley, tarragon salt and pepper.

Caramelized Onions with fresh thyme

Ingredients

¼ cup olive oil
3 medium white onions
½ teaspoon salt
1 teaspoon fresh thyme, chopped

Preparation

Heat olive oil in a sauté pan over low heat. Add onions and salt and cook slowly for 30-45 minutes until caramelized. Do not raise heat and “fry” onion. Remove from heat and add thyme.

Marinated Roasted Bell Peppers

Ingredients

3 large red or yellow bell peppers, roasted and peeled
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon fresh oregano
1/8 teaspoon red pepper flakes
¼ teaspoon kosher salt

Preparation

Cut roasted peppers into strips and place in bowl. Combine remaining ingredients and stir to coat.