Caponata with Pine Nuts

Ingredients

  • 2 globe eggplants (about 2 pounds total), cut into ¾-inch pieces
  • 2 tablespoons kosher salt, plus more
  • 1 small fennel bulb, cut into ¾-inch pieces
  • 4 cups vegetable oil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • 1 medium red onion, thinly sliced
  • 2 Fresno chiles, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon paprika
  • 1 cup crushed tomatoes
  • ½ cup red wine vinegar
  • 3 tablespoons sugar
  • ¼ cup sweetened dried cranberries
  • Grilled or toasted country-style bread (for serving)

Pull-Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Directions

  1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  2. Bake at 350° for 30 minutes or until golden brown.

Roasted Broccoli

Ingredients

  • 2 large heads of broccoli, cut into large florets with some stalk attached
  • 5 tablespoons olive oil
  • Kosher salt, freshly ground pepper

Directions

  1. Preheat oven to 450°.
  2. Toss broccoli and oil on a rimmed baking sheet; season with salt and pepper.
  3. Roast, tossing occasionally, until tender and browned, 25–35 minutes.

King Trumpet Yakitori

Ingredients

  • 1 scallion, thinly sliced
  • ⅓ cup mirin
  • ⅓ cup sake
  • ⅓ cup soy sauce
  • ⅓ cup zarame sugar or raw sugar
  • 4 small king trumpet mushrooms, trimmed, halved lengthwise, cut crosswise into 2-inch pieces
  • 1 teaspoon vegetable oil
  • Kosher salt
Special Equipment
  • Eight 6-inch bamboo skewers, soaked at least 15 minutes

Cauliflower Fritters

Ingredients

  • 1 large cauliflower, chopped
  • 1 egg
  • Salt and pepper
  • Flour
  • Vegetable oil or canola oil

Directions

  1. In the microwave, cook the cauliflower in a covered dish with two tablespoon of water until soft.
  2. Drain the cauliflower and mash with the back of a fork or potato masher.
  3. Add the egg, salt and pepper, and enough flour until you can form patties; about 1/4 cup.
  4. Add enough oil to coat the bottom of a skillet. Over medium high heat, brown the caulflower patties. Eat!

Chicken Breasts with Tomatoes and Olives

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  2. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  3. Brush chicken with remaining 1 1/2 tablespoons dressing.
  4. Cut each chicken breast half into 3/4-inch slices.
  5. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.