 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
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 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Kay Carroll adapted from Allrecipes Serves 6
1 lb. Asian noodles or linguini 4 tablespoons soften butter ½ cup low-sodium teriyaki sauce ½ teaspoon fresh ginger, minced 1 bunch fresh scallions, diced 9 to 10 oz, cashew nuts
 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
 Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
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