Cristina Ferrare's 'Big Bowl of Love' recipes
Chef Cristina Ferrare shares recipes from her book "Big Bowl of Love."
Posted — Updated6 to 8 servings
Slice the chicken into strips or serve whole.
6 servings
Butter-flavored cooking spray
1 (3 ½-ounce) package phyllo dough
½ cup Greek yogurt
3 medium ripe fresh peaches, pitted, skinned, and cut into 1-inch pieces
¾ teaspoon ground cinnamon
2 tablespoons chopped walnuts
12 small fresh mint leaves
Bake for 5 to 8 minutes or until golden brown. Remove from the oven and let cool completely before trying to lift the cups from the muffin tins. Gently lift the phyllo cups and place on a platter. Fill each to the top with yogurt. Add half a peach, and sprinkle with ¹⁄8 teaspoon of cinnamon, 1 teaspoon of chopped walnuts, 2 mint leaves torn into small pieces, and 1 teaspoon of honey.
4 to 6 servings
In the summer, when there is an overabundance of cucumbers and zucchini and fresh herbs, I make this salad often. It’s light and full of fresh flavor; it’s also very beautiful to look at when presented this way.
¼ cup extra-virgin olive oil
4 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon finely chopped fresh mint
2 teaspoons finely chopped fresh dill
1 tablespoon finely chopped Italian parsley
2 zucchini, sliced paper-thin
2 cucumbers, sliced paper-thin
½ teaspoon kosher salt
½ cup feta cheese, crumbled
¼ cup finely chopped roasted walnuts
Freshly cracked pepper
In a glass bowl, whisk together the olive oil, lemon juice, vinegar, mint, dill, and parsley. Set aside.
Slice the vegetables on a mandolin or a vegetable slicer that can slice paper-thin. Arrange the zucchini and cucumbers alternately on a large platter. Sprinkle lightly all over with kosher salt. Drizzle 3 tablespoons of the vinaigrette over the top, add the crumbled feta, and sprinkle with walnuts and cracked pepper to taste. If you are not going to use the salad right away, do not add the vinaigrette; instead, cover with plastic wrap and refrigerate until you are ready to serve.
6 to 8 servings
I grill up vegetables on my indoor grill pan almost every night. It’s easy and fast, and the results are so delicious—not to mention healthy. I like to make more than I need because I use the leftovers for grilled panini sandwiches or vegetable burritos, chopped up with salads, or tossed into a pasta dish.
1 bunch asparagus (about 12 to 14 stalks), rinsed and bottoms snapped off
2 zucchini, sliced on a diagonal ¼ inch thick
4 Japanese eggplant, sliced on a diagonal into ¼-inch-thick pieces
2 red bell peppers, seeded and cut into quarters
1 large yellow or red onion, peeled and sliced into round ¼-inch pieces
3 tablespoons extra-virgin olive oil
Reduced Balsamic Syrup (page 268)
Kosher salt
Preheat an indoor or outdoor grill pan until hot. Brush the vegetables with olive oil all over using a pastry brush (you can use any combination of vegetables you like). Add the vegetables to the hot grill in batches, and keep an eye on them, since some veggies grill up quicker than others.
Arrange the grilled vegetables on a platter, and drizzle extra olive oil and reduced balsamic syrup over the top. Finish with a sprinkle of French or kosher salt and fresh oregano. Serve hot, cold, or at room temperature.
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