Ingredients

• 2 packets (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 1/4 cup olive oil, plus more for bowl and brushing
• 2 teaspoons coarse salt
• 4 cups all-purpose flour

Instructions

1. Pour 1 1/2 cups warm water into a large kitchenaid bowl and sprinkle with yeast. Let stand until foamy, about 5 minutes.
2. Whisk sugar, oil, and salt into yeast mixture with dough hook. Add flour and stir until a sticky dough forms. Add oil and mix one more time for oil to cover dough (it will be nice and glossy). Remove bowl from mixer and cover bowl with a clean kitchen towel. Set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using

Notes

Ingredients

• 2 tablespoons of cornmeal
• 1/2 recipe of pizza dough
• 1/2 cup mascarpone, stirred until smooth
• A couple of of Asparagus spears, blanched or roasted, woody ends removed
• 1/2 cup of sliced mushrooms
• 1 small tomato, sliced thinly
• 1 cup of fresh shredded mozzarella
• 1/2 cup fresh basil
• 2-3 tablespoons of olive oil
• Salt and pepper

Instructions

1. Preheat oven to 425F. Lightly grease a large baking sheet and sprinkle with a thin layer of corn meal.
2. Take your dough and gently stretch and pull it until it has the size you want and fits on your greased baking sheet. Use your fingers to spread out the dough further so you have a nice thin crust. (You can do this with a rolling pin, but I prefer to do this by hand).
3. Very carefully spread the mascarpone on the dough, leaving an inch of so of crust free of cheese (the mascarpone is very sticky, so watch out that you don't tear the dough). Season with salt and pepper.
4. Distribute asparagus spears, mushrooms and tomato slices evenly on pizza. Sprinkle evenly with shredded mozzarella cheese.
5. In a small food processor whiz basil and olive oil until smooth and liquid. Add a tad of water if needed. Season with salt and pepper to taste. Drizzle over pizza.
6. Bake pizza for 12-14 minutes until golden.

Ingredients

• 1 teaspoon of red Thai curry paste
• 1-2 teaspoons of fresh ginger
• 1 tablespoon of plain yogurt
• 1 teaspoon of finely chopped cilantro (optional)

Instructions

1. Peel your hard boiled eggs and cut them in half with a sharp knife.
2. Carefully scoop out the yolks and add them to a bowl. Add the curry paste, ginger, yogurt and cilantro and combine well until smooth. Make sure that the consistency is the thickness of frosting - add a little more yogurt if needed. Fill mixture into a piping bag fitted with a very large tip. Carefully fill each egg half.

Ingredients

• 1 teaspoon of finely chopped capers
• 4-5 cherry tomatoes
• 1/4 teaspoon of roasted garlic powder
• salt and pepper

Instructions

1. Peel your hard boiled eggs and cut them in half with a sharp knife.
2. Carefully scoop out the yolks and add them to a bowl.
3. In a small food processor or blender, combine egg yolks, chopped capers, cherry tomatoes, garlic powder and blend until smooth. Season with salt and pepper.
4. Carefully fill each egg half with a spoon.

Notes

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 pound very ripe cherry tomatoes, halved
• 1/3 cup plain dry breadcrumbs
• 1/4 cup freshly grated Parmigiano
• 2 tablespoons freshly grated pecorino (or, if you don't have this, just more Parmigiano)
• 2 garlic cloves, finely chopped
• Salt and freshly ground pepper
• 1 pound dried penne or spaghetti
• 1/4 cup loosely packed fresh basil leaves, torn

Instructions

1. Preheat the oven to 400 F. Grease a 13-by-9-inch baking dish with one-third of the oil. Place the tomatoes cut side up in the dish.
2. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
4. When the tomatoes are done, add the basil and stir vigorously to mix everything into a sauce. Drain the pasta and immediately transfer it to the baking dish. Add the remaining olive oil and mix well. SERVE AT ONCE.

Notes

Ingredients

• 6 medium sized firm tomatoes
• 1 avocado
• corn from one cob (cooked) - or 1 cup of frozen corn warmed up
• 1/4 red onion sliced thinly
• Salt and pepper to taste
• Juice from 1 lemon
• 3 tablespoons of grape seed oil
• 1 tablespoon of Dijon mustard
• 1 tablespoon of maple syrup

Instructions

1. Cut tomatoes into 1 inch chunks. Cut avocado into 1/2 inch pieces. Remove corn from cob or use warmed frozen corn. Slice red onion into thin slices. Combine all the vegetables. Season with salt and pepper.
2. Combine lemon juice, oil, Dijon mustard and maple syrup. Season to taste with salt and pepper. Adjust sweetness to your liking.
3. Toss salad with dressing and serve immediately.

Notes

Ingredients

• 1-2 sheets of frozen puff pastry
• 1 egg yolk, whisked
• Full-fat sour cream
• Spring onion, thinly sliced
• Vine tomatoes, thinly sliced
• Basil, cut into small pieces
• Salt and pepper

Instructions

1. Thaw the puff pastry sheets and cut into rectangles or use large round cookie cutter and cut circles. Place on parchment covered cookie sheet. Preheat oven to 350 F.
2. Cover each piece of pastry with a thin layer of egg yolk using a pastry brush. Spread a small amount of sour cream on each pastry, leaving some pastry edge free of cream. Season generously with black pepper.
3. Sprinkle some onion slivers on each piece of pastry and arrange tomato slices. Sprinkle with basil and season with coarse salt.
4. Bake in oven about 15 minutes, or until crust is golden brown and tomatoes are soft. Serve warm or at room temperature.

Notes