butimhungry.com

1/4 cup olive oil

2 medium red onions, cut into 1/2-inch cubes

1 red bell pepper, cut into 1/4-inch dice

1/4 cup minced peeled fresh ginger

4 mangoes (3 lb), peeled and cut into 1/2-inch cubes

1 cup canned unsweetened pineapple juice

1/2 cup cider vinegar

1/2 cup packed light brown sugar

1 tablespoon curry powder

1 1/2 teaspoons dried hot red pepper flakes

Coarsely ground black pepper

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.

Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.

From Gourmet, Oct. 2000.

2 teaspoons bottled chipotle hot sauce

1/2 teaspoon sugar

2 cups cornflakes, finely crumbled

2 teaspoons dried oregano

1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges

1 large head of romaine lettuce, torn into bite-size pieces

Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper. Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes. Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges. From Bon Appetit, March 2003.

pikeletandpie.com

Spring onions

Olive oil

Salt and pepper

Lemon juice

Trim any wilted greens at the top of the spring onions and cut the root off – being careful to cut right at the bottom so the bulb stays together. Brush with olive oil. Put onions on a medium hot grill and cook, turning once, covered if possible, until grill marks appear on both sides and the  onion is tender all the way through, about 15 minutes. Sprinkle with salt and freshly ground black pepper to taste and spritz with lemon juice, if you like. From about.com, by Molly Watson.

http://www.flickr.com/photos/simon_aughton/

1 bunch spinach, washed, dried, stems removed

1/2 cup walnuts, roasted (optional)

1/3 pound piece manchego cheese, shaved

1/3 cup dried cranberries

3 ripe Comice pears, peeled, cored and sliced

1/2 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey, optional

Salt & Pepper

Prepare dressing: whisk oil, balsamic and honey in a small bowl or shake vigorously in a jar; add salt and pepper to taste. Place spinach in a salad bowl. Shave pieces of cheese on top of greens using vegetable peeler. Add walnuts and cranberries. Add pear slices to salad. Generously drizzle balsamic dressing on top.  Serve and enjoy. Adapted from forkfingerschopsticks.com.

projects.eveningedge.com

For the dressing:
Juice of 1 lemon
1/4 cup olive oil
1/4 teaspoon granulated sugar
1 tablespoon finely chopped fresh dill
Salt
Freshly ground pepper

For the salad:
1 head lettuce, washed, dried and torn into bite-size pieces
8 radishes, thinly sliced
1 large apple, cored and sliced into thin wedges

To make the dressing: Juice the lemon into a small glass bowl. Slowly whisk in the olive oil to incorporate. Whisk in the sugar and dill; season to taste with salt and pepper.

Salad:

Arrange the lettuce leaves in a serving bowl. Top with the radish and apple slices. Drizzle with dressing.

From projects.eveningedge.com.

whatscookingamerica.net

1 pound tubular pasta, such as penne

1 butternut squash, peeled, seeded, and cut into 1/2-inch pieces

4 tablespoons unsalted butter

1/2 cup pecans, coarsely chopped

Coarse salt and freshly ground pepper

1/4 cup olive oil, plus more for serving

1/2 cup fresh flat-leaf parsley, thinly sliced

1/2 cup freshly grated parmesan cheese

1 cup fresh ricotta cheese

Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat; set aside. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil; serve immediately.

From The Martha Stewart Show, October 2008.

nytimes.com

4 medium size beets, roasted

1 1/2 tablespoons sherry vinegar, white

wine vinegar, or cider vinegar

1 teaspoon sugar

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper to taste

1 to 2 garlic cloves (to taste)

1/2 cup Greek style yogurt or drained yogurt

2 tablespoons minced dill

Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2-3 hours at room temperature or in the refrigerator. Place the garlic in a mortar and pestle, add 1/8 tsp salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve. Variation: You may substitute chopped or slivered fresh mint for the dill. From www.nytimes.com, by Martha Rose Shulman.

6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
Olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
12 large green or red Swiss chard leaves, thick stems removed
1 cup whipping cream

Read More http://www.epicurious.com/recipes/food/views/Halibut-with-Swiss-Chard-and-Ginger-Cream-Sauce-416#ixzz10rcznCPU

avirtuouswoman.org

1 pound linguine
2/3 cup olive oil, divided
2 small eggplant, cut into 1/2-inch chunks
3/4 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp pepper
1 cup tomatoes, chopped
2 Tb fresh parsley, chopped

In a large pot, cook the linguine as package directs; drain well. Place linguine in a large bowl and toss with 2 Tb olive oil; set aside.  In the same pot, heat the remaining oil over medium-high heat. Sauté eggplant for 10-12 min, until lightly browned. Add the garlic powder, oregano, salt, and pepper and sauté for about 5 min more. Add tomatoes, parsley, and linguine and toss gently until heated thru. Serve immediately.

From aubergines.org.

From bbcgoodfood.com

zest and juice of 1 large orange

1 cup couscous

1/2 cup walnut pieces

1/3 cup firm goat’s cheese , crumbled

6 dried apricots, roughly chopped

4 small cooked beets, quartered

2 handfuls torn lettuce leaves

FOR THE DRESSING:

2 tbsp olive oil

Juice of ½ lemon

Put the orange zest, juice and 1 1/2 cups water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favorite bought vinaigrette), then toss well. Serve over lettuce leaves.

Adapted from Good Food Magazine, Feb. 2009.