Ingredients
1/3 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 large red bell peppers, cut into ½-inch-wide strips
1 large yellow bell pepper, cut into ½-inch-wide strips
1 large green bell pepper, cut into ½-inch-wide strips
2 tablespoons Sherry wine vinegar
½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Preparation
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Serves 8

Ingredients
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon tomato paste
2 tablespoons red wine vinegar

Preparation
Preheat the oven to 400 degrees.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and vinegar, and pulse 3 or 4 times to blend. Add salt and pepper to taste.

Salmon:
3 pieces salmon fillet
¼ cup mayonnaise
½ cup fresh dill, chopped
1 tablespoon lemon juice
3 tablespoons sugar
Kosher salt and pepper to taste

Mix all ingredients together. Coat the salmon with the mixture and refrigerate for 30 minutes. Preheat the oven to broil. Broil the salmon for approximately 6 minutes or until cooked through.

For the Dressing:
4 eggs, hard-boiled, whites and yolks separated
½ cup olive oil
1/3 cup red wine vinegar
2 tablespoons kosher for Passover mustard
2 teaspoons sugar
1 teaspoon salt
½ teaspoon dried basil

Mash cooked egg yolks. Add the rest of the dressing ingredients and shake well. Refrigerate until using.

For Salad:
6 cups romaine lettuce
½ pint cherry tomatoes
1 can hearts of palm, sliced
1 cup small red potatoes, cooked and halved
4 egg whites

Toss together salad ingredients. Cut salmon in chunks and add. Toss with the dressing. Serve chilled.

28 small beets (each about 1 1/2 inches in diameter), trimmed, scrubbed, cut into wedges
1/4 cup plus 1 tablespoon extra-virgin olive oil
Fine-grained sea salt
6 clementines, peeled, sectioned
¼ cup slivered almonds, toasted
2 tablespoons chopped fresh mint
1 teaspoon grated clementine peel

Preheat oven to 400 degrees. Toss beets with 1/4 cup olive oil in medium bowl to coat. Cut heavy-duty aluminum foil into two 15-inch squares. Place 1 square on baking sheet. Transfer beets to center of square, leaving 1-inch border around edges. Sprinkle beets with sea salt and pepper. Scatter clementine segments atop beets. Place second sheet of foil over beet mixture; crimp edges to seal tightly. Roast until beets are tender, about 1 hour.

Carefully open foil packet (steam will be released). Transfer beet mixture to large bowl. Stir in fresh mint, clementine peel, and almonds. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper. Serve at room temperature.

Roasted tomatoes:
9 vine ripened tomatoes
6 cloves garlic, chopped
2 sprigs fresh thyme
Olive oil
Salt

Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside.

5 portobello mushrooms, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine
Salt and pepper

Toss the mushrooms with olive oil, vinegar, wine and salt and pepper. Let marinade for ½ hour. Roast the mushrooms at 350 degrees for about 20-25 minutes until soft but still intact.

Dressing:
½ cup olive oil
¼ cup white wine vinegar
1 oz. roasted red pepper or 4 large rehydrated or oil soaked sun-dried tomatoes
1 shallot minced
1 garlic clove, minced
Salt and pepper
6 tablespoons sugar
1 tablespoon ketchup

Puree pepper/tomato with the vinegar. Add shallot, garlic, sugar, salt, and ketchup. Slowly add the olive to emulsify and incorporate completely.

Salad:
Mixed greens
1 cup hearts of palm
1 cup honeyed pecans or almonds

Toss with the dressing. Top with the tomatoes and mushrooms.

2 beets, cut in ½ inch pieces
8 pieces thin asparagus
3 tablespoons olive oil
½ cup hearts of palm, sliced
1 cup honey glazed pecans
6 cups Mesclun lettuce

Line a large baking sheet with foil. Toss beets with 2 tablespoons of olive oil. Roast in a 425 degree oven for 30 minutes or until cooked through and soft. Cool. On another sheet toss the asparagus with 1 tablespoon of the olive oil. Roast for 5 – 7 minutes until crisp but cooked through. Cool. Mix remaining ingredients together and toss with as much dressing as needed.

Dressing:
¼ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
1 clove garlic, chopped
¾ cup oil

Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.

¼ cup pine nuts (optional)
4 -6 chicken breasts (cutlets)
1 – 2 cups fresh basil leaves
4 garlic cloves, minced
1 cup olive oil
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
Water to cover
White wine to cover

Poach chicken breasts in wine and water. Bring liquid to boil, then simmer 15 minutes, let cool in liquid. Discard liquid when cool. Cut chicken into bite size pieces

Blend all other ingredients in blender to make a basil/pesto dressing. Pour ½ of dressing on chicken and marinate.

For salad

10 grape tomatoes
1 head arrugula
Other lettuce of choice
1 can hearts of palm
3 scallions
Put salad ingredients together. Toss with chicken and marinade right before serving. Add more dressing as needed. Be careful not to overdress, it gets soggy.