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Tuscan-Style Sirloin with Parmesan, Lemon and Truffle Oil Yield: 4 4 sirloin steaks (10 to 12 ounces each), preferably prime

Zucchini Noodles with Slow-Roasted Cherry Tomatoes Ingredients 3 zucchini and 1 yellow squash made into zucchini noodles For the Slow

Spicy Eggplant Tomato Sauce Spicy Eggplant Tomato Sauce Ingredients 1/4 cup olive oil 1 onion, peeled and chopped 2 teaspoons

Zucchini ricotta pie Ingredients 3 cups zucchini, unpeeled and thinly sliced 1 tablespoon olive oil 1 large yellow onion, thinly

Salmon with Roasted Tomatoes Ingredients wild salmon, 2 individual portions 1½ pints of cherry or grape tomatoes 2 shallots, thinly

Egg Stuffed Tomatoes INGREDIENTS   2 large, firm tomatoes   Olive oil spray  ½ teaspoon  kosher salt ½ teaspoon black

Spaghetti alla Nerano Ingredients Serves 4-6 400g (14 oz) spaghetti 800g (1-1/2 lbs) zucchini, sliced into thin rounds 200g (7

 Tomato Tonnato Ingredients 5 tablespoons extra-virgin olive oil 1 three-ounce can imported tuna packed in olive oil, drained and flaked

Marinated Eggplant Ingredients Serves 4-6 as an appetizer 1 kilo small eggplant Salt For the marinade: 250ml (1 cup) olive

Stuffed Figs with Sausage and Gorgonzola Ingredients Makes: approx. 15 stuffed figs About 15 Plump Fresh Figs For stuffing: ½