Italian Parsley-Caper Vinaigrette

This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!

Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt

Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.

3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.

Slow-Roasted Celery

This unexpected side dish is sure to be a new favorite.

Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°.

2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.

3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.

4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.

Garlic Butter-Roasted Mushrooms

Roasted with capers and garlic, this simple dish is a real show-stopper.

Ingredients:
½ pound wild mushrooms, such as this week’s Hedgehogs, washed and dried
1 tablespoon capers, rinsed and chopped
2 large garlic cloves, minced
1 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
2 tablespoons chopped flat-leaf parsley
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 450° with rack placed in middle.

2. Toss mushrooms with capers, garlic, salt and several grinds of black pepper in a small 1½- to 2-quart shallow baking dish.

3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately.

Italian-Stuffed Artichokes

Our Nonna Pat’s favorite way to serve artichokes!

Ingredients:
1 lemon, halved
6 whole artichokes
¾ cup fresh breadcrumbs
½ cup grated Grana-style cheese
1 garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Sea salt and fresh ground black pepper

Method:
1. To prep the artichokes, squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves and snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2. In a small bowl, combine the breadcrumbs, cheese, garlic and parsley and then season with salt and pepper. Pull each leaf open slightly from each artichoke and stuff a little of the filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

3. Remove from pot and serve artichokes hot.

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