Vegetable Chili

Vegetable Chili

Makes 8 Portions

Ingredients

• ¾ cup olive oil
• 2 zucchini, cut into ½-inch dice
• 2 onions, cut into ½-inch dice
• 4 cloves garlic, finely chopped
• 2 large red bell peppers, cored and cut into ¼-inch dice
• 1 can (35 ounces) Italian plum tomatoes, with their juice
• 1 ½ pounds ripe plum tomatoes, cut into 1-inch dice
• 2 tablespoons good-quality chili powder
• 1 tablespoon ground cumin
• 1tablespoon dried basil
• 1 tablespoon dried oregano
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon fennel seeds
• ½ cup chopped fresh Italian (flat-leaf) parsley
• 1 cup canned dark red kidney beans, drained
• 1 cup canned chick-peas (garbanzos), drained
• ½ cup chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1 cup sour cream
• 2 cups grated Monterey Jack cheese
• 4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

Preparation

1.Heat ½ cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

2.Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.

4.Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

Potato Pie

Ingredients

Potatoes – About 3 lbs, any variety or assorted varieties

4 Large Eggs

Parmesan Cheese – About 1 cup

Mozzarella Cheese

Sweet or Hot Soppressata or other cured meat such as Prosciutto, Capicola, Pancetta or Bacon

Parsley

Milk

Butter

Salt and Pepper

Breadcrumbs

Olive Oil

Method

1.      Boil diced potatoes in large pot of salted water. You may skin the before or skin them with a knife after they are boiled. While potatoes are warm, put through potato ricer or mash with a fork.

2.      Scramble eggs in separate bowl and add to potato mixture once potatoes are relatively cool.

3.       Season with salt and pepper to taste. Garlic powder and Paprika if desired.

4.      Diced Mozzarella cheese into small cubes. Slice or diced dried sausage into small pieces. Chop parsley. Add all three to potato mixture.

5.      Warm about 1 cup of milk and a ¼ cup butter together. Slowly add potato mixture, stirring gently. Reserve a bit to pour on top before going into the over.

6.      Grease deep over pan with olive oil and spread breadcrumbs over bottom of pan. Add potato mixture to span and spread evenly.

7.      Pour remaining milk and butter. Top with more butter, parmesan cheese or breadcrumbs if desired.

8.      Bake covered at 350 degrees for about 30 minutes before. Place under broiler until top is brown. 

Alternate:

Add sliced Fennel to Garlic and Onions when sautéing.

Use different types of leafy green vegetables instead of Spinach – Kale, Swiss Chard, etc.

Use Veal instead of Chicken