Preheat the oven to 325°F.
Place the eggplant skin side up in a large skillet and place the pan in the oven.
Roast the eggplant for about 60 minutes until soft. About every ten minutes, turn the eggplants over.
Remove the eggplant from the oven and let cool.
When the eggplant is cool, scoop out the flesh. Discard the skin.
Place the roasted eggplant flesh in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice, and pepper.
Process until smooth.
Chill.
Preheat the oven to 325°F.
Place the peppers in the oven on a piece of aluminum foil and roast, turning frequently, until browned on all sides (about 45 minutes).
Remove and place in a brown paper bag. Fold the top of the bag closed and allow the peppers to cool.
After the peppers are cooled, peel and seed them, then cut into 1/2 inch dice.
Place the olive oil in a medium skillet over medium high heat.
Add the diced onion and cook, stirring frequently, for 5 minutes.
Slice the sausage link lengthwise and then crosswise into thin half discs. Add the sausage to the pan and cook for about 2 minutes, stirring frequently.
Add the arborio rice and cook for one minute. Stir frequently.
Add the paprika, pepper and water.
Stir and reduce the heat to a simmer. Cook for about 20 minutes until the rice is slightly soft but not mushy.
Add the parmesan cheese and yellow pepper and cook for about one minute, stirring continuously until the cheese is melted.
Serve.
Place a large skillet or roasting pan in the oven and preheat to 325°F.
Add the bacon when the pan is hot and return the pan to the oven. Let the bacon cook for about 5 to 7 minutes.
Remove and stir.
Return to the oven and cook for another 3 minutes.
Add the white onions, rosemary, and pepper to the pan. Toss well.
Cook for about 10 minutes. Toss well twice.
While the onions are cooking, salt the pork loin.
Remove the pan from the oven and push the onions to one side of the pan.
Place the pork in the pan. Return the pan to the oven.
Roast for about 45 minutes. Turn the pork 1/4 turn about every 10 minutes. Toss the onions each time when turning the pork loin.
At each turn of the pork loin drizzle 1 tablespoon of the maple syrup over the top of the meat.
When the pork hits 140°F internal temperature remove the pan from the oven and set it on a plate to rest.
Place the pan on the range and add the water.
Toss the onions well across the bottom of the pan with the water to deglaze the pan.
After the pork has rested for 5 minutes cut into 8 slices.
Serve topped with the onions.
Place a large skillet in the oven and preheat to 325°F.
Place 3 teaspoons olive oil, the vinegar, mustard and 1/8 teaspoon salt in a small bowl and whisk until blended.
When the oven is hot, add the olive oil mixture to the pan and then the eggplant.
Return the pan to the oven and roast for about 30 minutes. Turn the eggplant over a couple of times during the roasting process.
After the eggplant has been roasting for about 10 minutes, place 2 teaspoons olive oil in a medium skillet over medium high heat.
Add the ham and cook for about 1 minute. Stir frequently.
Add the white part of the green onions and cook for about 2 minutes.
Add the tomatoes, white beans, salt and marjoram and cook for about 10 minutes, stirring frequently.
Add the white wine and continue cooking for about 3 minutes, stirring frequently.
Remove the eggplant from the oven and place on two plates.
Top with the white bean mixture and serve.
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
Place olives, capers, lemon juice, olive oil and pepper in a blender or small food chopper and process until smooth.
Chill.
Place the water in a small saucepan over high heat.
When the water boils, turn off the heat and add the sun-dried tomatoes. Let steep for 30 minutes.
Remove the sun-dried tomatoes from the water and place in a blender or mini-chopper.
Add 1/2 cup of the water the tomatoes steeped in and the salt and pepper.
Puree until smooth.
Meanwhile, place a small skillet in the oven and preheat to 325°F.
Place the olive oil in the skillet with the grape tomatoes and shallot.
Roast for 10 minutes and stir.
Return the pan to the oven and roast for another 10 minutes.
Add the white part of the green onions to the pan and roast for another 5 minutes.
Remove the pan from the oven and add the tomato and onion mixture to the pureed sun-dried tomatoes.
Add the goat cheese and the green part of the green onion.
Puree until smooth.
Chill.
Fold the basil into the chilled dip before serving.
Place a large skillet in the oven and preheat to 400°F.
When the oven is hot, add the olive oil and swirl to coat the pan.
Add the shallots.
Roast for 15 minutes. Stir the shallots every 5 minutes.
After 15 minutes set the oven to broil.
Broil for 10 minutes. Stir the shallots about every 3 minutes.
Add the vinegar, maple syrup, salt, and pepper to the pan.
Stir to coat the shallots well.
Return the pan to the oven and cook for another 6 minutes. Stir frequently.
Remove and let cool.
Serve warm or chill prior to using.
Spread 1/2 teaspoon of the butter inside each individual 2 cup soufflé dishes to coat the inside and bottom of the dishes.
Divide the parmesan between the 4 dishes and roll around to coat the inside and bottom of the dishes with cheese.
Place a large skillet over medium high heat and add the olive oil.
Add the shallot and cranberries. Cook for about 1 minute. Stir frequently.
Add the mushrooms and cook for about 10 minutes. Toss frequently.
Add the white wine and sage and cook until the liquid evaporates.
Remove from the pan and set aside.
Place the remaining butter in the skillet, and when melted, add the garbanzo flour. Whisk and cook for about one minute.
Add the mustard, pepper milk, egg yolk, and salt.
Whisk and cook over medium heat until the sauce begins to thicken. It is best to use an instant thermometer and heat to 140°F.
Add the cheddar cheese and fold together until the cheese is melted and the sauce smooth.
Remove to a bowl to cool.
Preheat the oven to 325°F.
Whisk the egg whites in a copper bowl (or a metal bowl with the cream of tartar) until they form stiff peaks.
Gently fold the cheese sauce into the egg whites.
Divide the mushroom mixture evenly and place in the bottom of each soufflé dish.
Divide the egg white mixture evenly between the soufflé dishes. Smooth the top of each soufflé.
Place in the oven and bake for about 20 minutes.
Serve immediately.
Place the peppers, garlic, ginger and lemongrass in a blender or food processor.
Pulse the blender or food processor until the mixture is a coarse paste.
Slowly add the vinegar and pulse gently until blended.
Add the honey, lime zest and salt. Pulse gently until blended.
Place the sauce in a small saucepan over medium heat.
When the sauce begins to come to a boil, reduce the heat to simmer and cook for 5 minutes.
Remove from the heat and let cool.
Chill.
