Ideal show-cooker size:3-4 quart
- condensed tomato soup
- vinegar
- brown sugar
- Worcestershire sauce
- salt
- dried basil
“ood as MedicineSM Tip:
One cup of Swiss chard contains more than 200 percent of your daily needs of vitamin A.
Culinary Taste Tip:
Balsamic or red wine vinegar, coupled with fennel seeds, add a southern Italian flair.
Culinary Technique Tip:
No boil lasagna noodles save a lot of time and can be found at most supermarkets."
- chopped fresh kale or Swiss chard leaves
- balsamic or red wine vinegar
- fennel seeds
- each: chopped fresh basil leaves and grated Parmesan cheese
- large egg whites
- freshly ground black pepper
- shredded 2% milk mozzarella cheese
- red wine vinegar or sherry vinegar
- finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- Dijon mustard
- extra virgin olive oil
“Serve this hearty gratin as a main dish. It’s good hot or at room temperature.”
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Advance preparation: This can be made a day ahead and reheated. Or prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.
- extra virgin olive oil
- fresh thyme leaves
- eggs
- breadcrumbs
“Pisto is Spain’s ratatouille, a savory mixture of summer squash, onions, garlic and tomatoes usually cooked down until the squash falls apart. This very traditional dish might also include chorizo and peppers. You can serve it as a side dish without the eggs, but with them it makes a great supper.”
Note: When you seed the tomatoes, set a strainer over a bowl. Squeeze the seeds into the strainer, then press the pulp and juice through the strainer into the bowl. Discard the seeds and use the juice as described below.
Advance preparation: The pisto will be delicious for three or four days, but until you reheat it, don’t cook the eggs. To reheat the pisto, preheat the oven to 400 degrees. Transfer the cooked pisto to a lightly oiled baking dish. Make six depressions in the top, and break an egg into each one. Salt and pepper lightly, and bake in the oven six to eight minutes or until the eggs set.
- olive oil
- sugar
- Lots of freshly ground black pepper
- eggs
- Italian seasoning
- chopped garlic
- dried tarragon
- crushed red pepper flakes
- chopped onion
- chicken broth
“This is an elegant but simple whole meal salad. The addition of greens is our own touch. This is a “composed” salad – one in which the components are arranged artfully on the plate. If you don’t want to take the time, it tastes just as good if all the ingredients are tossed together.
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- balsamic vinegar
- extra-virgin olive oil