Braised Escarole with White Bean Vinaigrette

By guest chef, Cathi DiCocco A delicious whole foods dinner by restauranteur Cathi Dicocco. Cathi grew up cooking in her fathers Italian restaurant in upstate NY.  She is a hidden gem we found in the Maine woods. If you’re ever in Bethel, Maine, stop and visit  Cathi’s restaurant and market serves 4 To make the …

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Garlic, roasted on the grill

Roasting garlic produces a complete change in flavor, the “bite” of raw garlic magically turns into a mellow sweetness you have to try to believe! I often roast up to half a dozen garlic heads at a time. They keep well — a month or more in the fridge — and in my house, they …

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Mixed Vegetable Grill

Onions and summer squashes are superb when grilled, but don’t be afraid to try any vegetable on the grill. Toni also likes to throw in carrots, fresh fennel, and halved baby potatoes. You’re only limited by your own imagination. Serves 4-6 Ingredients: Basic Balsamico Vinaigrette (makes about 1 cup): 3/4 c. extra virgin olive oil …

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Traditional Italian Garlic Bread

Traditional Italian Garlic Bread Most garlic bread in America is prepared using a soft “Italian” loaf that is layered with hefty amounts of butter, oil, salt, and dried herbs. After baking, it’s literally dripping with fat. Italians on the other hand usually only serve plain bread at the table, and most Italian breads are unsalted, …

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Garlic Confit

Garlic Confit There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it? Ingredients: 3-4 heads of fresh garlic, cut in half through the center, not stem to end Extra virgin olive oil A good-sized bunch of fresh thyme (lemon thyme is delicious) About 20 whole black …

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