Provoleta (Grilled Provolone Cheese) from NY Times

FOR THE Chimichurri:

  • ½ cup finely chopped parsley
    • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
    • 2 or 3 garlic cloves, minced
    • ½ cup extra-virgin olive oil
    • Salt and pepper, to taste
    • Large pinch of crushed red pepper
    • 1 tablespoon red wine vinegar
    • 2 tablespoons cold water

     

    For the cheese

  • 8 ounces provolone cheese, sliced at least 1 inch thick
  • 1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper
  • 1 baguette, sliced in 1/2-inch rounds, toasted, if desired
  1. Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
  2. Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
  3. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

 

Fish With Toasted Almonds from Nigella Lawson

  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 4 6-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley leaves, chopped
  1. Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
  2. Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
  3. Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Mashed Potato Salad With Scallions and Herbs from Melissa Clark

  • 2 pound red potatoes, cut into 1 1/2-inch chunks
  • Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
  • 2 teaspoons minced fresh rosemary
  • 1 tsp fine sea salt, more pen
  • 1 tsp coarsely ground black pepper
  • Dash or two of hot sauce
  • cup extra-virgin olive oil, more for drizzling
  • 2 tbsp mayonnaise, sour cream or crème fraîche
  • 1 tbsp Dijon or whole-grain mustard
  • ½ cup thinly sliced scallions (white and green parts)
  • ¼ cup chopped parsley
  • 2 tbsp chopped basil or dill
  1. Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
  2. In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
  3. Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.

Maryland Crab Imperial With Buttery Golden Bread Crumbs Recipe from seriouseats.com

1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)

  • Kosher salt and freshly ground black pepper
  • 1/2 cup panko bread crumbs (1 ounce; 30g)
  • 2 tablespoons (30g) unsalted butter, melted
  • Baguette toasts, saltines, or other crackers, for serving (optional)
  1. Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
  2. In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
  3. Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.

Pizzoccheri Gratin from Jonathon Sawyer

original-201212-r-pizzoccheri-gratin.jpgIn Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese.You may need to use fresh lasagna sheets cut into noodles (buckwheat noodles can be hard to find) and bake them in a gratin dish with a crispy bread crumb topping.

Step 1 Preheat the oven to 350°. In a small skillet, melt 6 tablespoons of the butter with the sage, poppy seeds and caraway seeds and cook over moderate heat, stirring, until nutty and fragrant, about 5 minutes. Transfer to a bowl.

Step 2  Meanwhile, bring a large pot of salted water to a boil. Add the potato and cook until tender, about 5 minutes. Using a slotted spoon, transfer the potato to a bowl. Add the pasta to the pot and cook, stirring, until al dente, about 2 minutes. Using a slotted spoon, transfer the pasta to a colander. Add the cabbage to the pot and cook until just wilted, about 3 minutes. Drain the cabbage and shake out the excess water. Pour off the water and return the cabbage to the pot, along with the pasta and potato. Add the browned butter, season with salt and pepper and toss well. Stir in 1 cup of the Fontina and half of the Parmigiano and transfer the mixture to a 9-by-13-inch baking dish.

Step 3  In the small skillet, melt the remaining 2 tablespoons of butter. Add the bread crumbs and parsley and cook over moderate heat, stirring, until golden and toasted, 3 minutes. Stir in the remaining Fontina and Parmigiano and sprinkle over the pasta. Bake for 35 minutes, or until golden brown on top. Serve hot.  Serves : 8

Make Ahead

The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking.

Zucchini, onion and ricotta pie (sorta salata di zucchine e cipolle) from saver.com

14 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
12 cup grated pecorino
12 cup ricotta
12 cup roughly chopped parsley
4 eggs, beaten
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Instructions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.

 

Italian dressing from familyfoodonthetable.com

  • 1/3 cup white wine vinegar
  • 1/3 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 3 tablespoons water
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon honey
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme

Measure all of the ingredients into a large jar or other airtight container. Cover and shake well. That’s it!

Notes:

This dressing will keep in the fridge for about 2 weeks. But the oil and vinegar will separate. Just pull it out and let it sit for a few minutes to come to room temperature and then shake it really well to mix it up again.
You can add 1 tablespoon of Dijon mustard to this for a tangy version – we love it that way, too!

italian tortellini salad from delightfulemade.com/

10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese

  1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
  2. In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
  3. Store in an air-tight container for up to 1 week.

 

one pot garlic butter parmesan mushroom pasta from savorynothings.com

  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan
  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!