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Recipe by Dixie Elliott, Photography by Mark O’Meara, Ingredients (serves 4) * 1 garlic clove, cut in half * 3 slices ciabatta bread * 1/4 cup olive oil * 1 brown onion, finely chopped * 2 x 425g cans Rosa Italian Diced Tomatoes * 1 cup semi-dried tomatoes, roughly chopped * 1/2 cup pitted green […]

Serves 4 1/4 cup olive oil 2 shallots, finely chopped 3 scallions with green tops, chopped 12 large fresh basil leaves, finely shredded 20 pitted Black olives 1 can tuna packed in olive oil zest of one lemon 2 tsp fresh lemon juice salt and freshly ground pepper 3/4 lb fresh or dried red pepper […]

Ingredients: 1 (16 ounce) package fettuccini pasta 1 tablespoon olive oil 1 clove garlic, sliced 4 ounces blue cheese, crumbled 1/4 cup grated Parmesan cheese 2 cups heavy cream 1 tablespoon Provencal Basil In Pesto salt and pepper to taste Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in […]

1 Tbsp. Extra Virgin Olive oil 1 1/2 cups Diced yellow onion 2 tsp. Minced garlic 1 qt. Low sodium chicken broth 2 cups Cooked barley 1 cup Corn kernels 1 cup Frozen peas 1 cup Green Pitted Olives (sliced) 1/2 cup Thinly sliced green onion 2 tsp. Ground cumin 1 tsp. Ground achiote Kosher […]

Ingredients 18 baby artichokes 1/2 cup extra virgin olive oil 3 large carrots, peeled and cut into small dice 3 leeks (white part and 3 inches green), well rinsed, dried, and chopped 4 cloves garlic, minced Salt and freshly ground black pepper, to taste 1/2 cup dry white wine 1 tablespoon fresh lemon juice 4 […]