Ratatouille

By www.onceuponachef.com Ingredients (Serves 8) 1 large (1.25 lb) eggplant, cut into 1/3-inch cubes Salt 6 tablespoons extra virgin olive oil, plus more for serving 2 medium zucchini cut into 1/3-inch cubes 1 medium yellow onion, finely chopped 1 red, orange, or yellow bell pepper cut into 1/4-inch dice 5 large cloves garlic,

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Parmesan & Leek Quiche

By OnceUponAChef.com Ingredients 1 frozen deep-dish 9-inch pie shell 1-1/2 tablespoons butter 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks 1-1/2 cups heavy cream 4 large eggs 2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried thyme Pinch ground nutmeg 1-1/4 cups grated Parmigiano-Reggiano Salt and freshly ground black pepper

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Chocolate Zucchini Bread

By OnceUponAChef.com Ingredients 1 stick (1/2 cup) unsalted butter 3/4 cup plus 2 tablespoons light brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 1-2/3 cups all-purpose flour, spooned into measuring cup and leveled off with a knife 1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder) 3/4 teaspoon salt 1/2

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Summer Avocado Salad

By Jennifer Segal Ingredients (Serves 4-6) ¼           cup unseasoned rice vinegar ¼           cup vegetable oil 2            tablespoons water 1            teaspoon salt ¼           teaspoon freshly ground black pepper 1            tablespoon sugar 1            clove garlic, minced 1            cucumber, seeded and diced

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Peaches, Burrata and Prosciutto Salad

by Jennifer Segal, Once Upon a Chef Ingredients (Serves 4-6) 2            tablespoons pine nuts 3            yellow peaches, pitted and sliced into wedges 8            ounces burrata cheese, torn into chunks 2            ounces prosciutto, torn into long strips ¾           cup loosely packed fresh basil

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Orecchiette with Sausage and Broccoli

By Jennifer Segal, Once Upon a Chef Ingredients (Serves 4-6) 1            pound orecchiette pasta 5            tablespoons extra virgin olive oil, divided 1            pound sweet or spicy Italian sausage, removed from casings 3            garlic cloves, minced 1            cup chicken broth 1            pound broccoli

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Pappardelle with Garden Vegetables

Ingredients: (Serves 3-4) Salted water 3          tablespoons olive oil 3          tablespoons shallots or white onion, minced 2          cloves garlic, minced ¼         teaspoon chili flakes 1          cup white wine 2          cups pappardelle noodles ¾         cup vegetable stock 3          tablespoons capers

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Harvest Chicken Salad with Maple Vinaigrette

by Heidi Conschafter, Unbridled Café For Salad (4 servings) 8 oz.     spring greens 1            chopped Granny Smith apple ½           cup dried cranberries ½           cup goat cheese 4            sliced grilled boneless chicken breasts Toss all ingredients in a salad bowl a serve with

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