Ingredients 3/4 bunch asparagus (about 8 medium spears) 2 Portobello mushroom caps, sliced 1/4″ thick 1 medium onion, cut in 1/4″-thick rings 1/2 Tbsp extra-virgin olive oil Salt and pepper 1 rotisserie chicken breast or leg Instructions: Preheat the oven to 400˚F. Remove the woody ends of the asparagus by gently bending each stalk until
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Ingredients 8 cups very ripe tomatoes, cored & chopped (no need to peel or seed) 2 1/2 cups yellow onions, chopped 1 1/2 cups mild green Anaheim-type peppers, chopped 1 cup jalapeno peppers, minced 1 canned chipotle chili (optional– or you can add more for super hot salsa) 6 cloves garlic 2 1/2 teaspoons cumin
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Ingredients Chicken Parmigiana Recipe courtesy Tyler Florence 1/4 cup extra-virgin olive oil, plus 3 tablespoons 1 medium onion, chopped 2 garlic cloves, minced 2 bay leaves 1/2 cup kalamata olives, pitted 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed Pinch sugar Pinch red pepper flakes Kosher salt and freshly ground black
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