Category: Sides

1.5 lbs. red/new potatoes, quartered or cubed
2 Tbsp olive oil
1/4 cup chopped rosemary
4 garlic cloves, minced
salt, to taste (about 2 tsp)
fresh ground black pepper, to taste (about 1 tsp)

Preheat the oven to 400 degrees. In a mixing bowl, toss the potatoes with the olive oil, fresh rosemary, garlic, salt, and pepper. Roast potatoes for 20 minutes, add garlic and toss the potatoes, cook another 15-20 minutes or until the potatoes are golden brown. Toss the potatoes with a little fresh rosemary.

3 lbs. red potatoes, quartered
2/3 cup grated Parmigiano-Reggiano cheese
1/2 cup extra-virgin olive oil
salt and pepper to taste

Put potatoes in a large pot of salted water; cover and bring to a boil. Cook 15 minutes or until tender. Drain but save 3/4 cup of liquid.

Coarsely mash the potatoes, adding some of the reserved liquid for moisture. Use a large fork to stir in extra-virgin olive oil and Parmesan cheese. Salt and pepper to taste.

1 1/3 cup flour
2 eggs

Flour a work surface and make a well in the center of the flour. Break the egg into the well and beat with fork. Draw some flour from the inner rim of the well over the eggs and begin to incorporate.

When soft dough forms set aside, clean board, reapply flour to surface. Knead 8 to 10 minutes. Add flour as needed until dough is smooth, pliable and leather-like in appearance. Let rest in the fridge.

1 lb broccoli florets
2 Tbsp olive oil
Salt and freshly ground black pepper, to taste
2 Tbsp unsalted butter
1 tsp garlic, minced
1/2 tsp grated lemon zest
1 to 2 Tbsp fresh lemon juice
2 Tbsp pine nuts, toasted

Preheat oven to 500 degrees.

In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

1 bunch of asparagus, cut into 2-in. pieces
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 Tbsp garlic, minced
1 Tbsp shallots, thinly sliced
1 tsp red pepper flakes
salt & pepper, to taste
1 tsp lemon zest
1 tsp lemon juice

Add olive oil and butter to a saute pan over medium heat. Place the garlic, asparagus, shallots, and red pepper flakes in the pan. Saute for 5-7 minutes, cooked through but still firm. Sesaon with salt and pepper.

Turn off the heat. Add lemon zest and squirt of lemon juice to the aspargus and toss. Check seasoning and serve immediately.

• 1 lb of asparagus
• 2 Tbsp sesame oil
• 1 Tbsp soy sauce
• 1 clove of garlic, minced
• 2 Tbsp sesame seeds
• Fresh ground black pepper, to taste

Combine the sesame oil, soy sauce, and garlic, then stir and brush the mixture onto the asparagus spears. Let marinate 5-10 minutes.

Sprinkle sesame seeds on top. Salt and pepper to taste. Grill over direct heat for 2 to 4 minutes, until brown on both sides. Optionally, the spears can be skewered to form “rafts” to make cooking on the grill easier.