French Artichoke Potato Salad

1/4 cup Sicilian Lemon Balsamic Vinegar
1/4 cup Dijon mustard
1/2 cup Herbe de Provence Olive Oil
1/4 cup Italian parsley, chopped
1/4 cup shallots, minced
1 cup marinated artichoke hearts, drained and chopped
sea salt
black pepper
3 lbs small red-skinned potatoes, cut in half or bite-size
1 cup dry white wine

Whisk the vinegar and mustard in medium bowl until well blended.
Gradually whisk in the olive oil.
Stir in the parsley, shallots, and artichoke hearts.
Season vinaigrette to taste with salt and pepper…set aside.
Boil the potatoes in salted water until tender…drain and transfer to large bowl.
Pour the wine over the potatoes and let stand for 5 minutes.
Pour the vinaigrette over warm potatoes and toss gently.
Refrigerate until ready to serve.

​​​​​​​​ides, Soups and Salads

Roasted White Truffle Asparagus

2 lb asparagus
3 tbsp White Truffle Olive Oil
2 tsp sea salt
1 tsp black pepper

 Preheat the oven to 425°F.
Add the asparagus, olive oil, salt, pepper,

and garlic together in a large bowl…toss

until well coated.
Transfer the asparagus to a rimmed baking sheet and spread out into an even layer.
Roast in the oven for 10-15 minutes or until browned and roasted.
Shake the pan a few times during cooking to make sure the asparagus roast evenly.
Remove from the oven and serve hot.

Tabbouleh Stuffed Heirloom Tomatoes with Lemon Yogurt Dressing

1 cup bulgur wheat
1 1/2 cups boiling water
1/ 2 cup lemon juice
1/4 cup plus 2 tbsp Milanese Gremolata Olive Oil
1 1/2 tsp sea salt
1 bunch green onions, minced
1 cup mint leaves, chopped
1 cup Italian parsley, chopped
1 English cucumber, diced
1 pint cherry tomatoes, cut in half
black pepper
4 heirloom tomatoes
1 cup plain yogurt
1 tbsp lemon zest

Place the bulgur in a large heatproof bowl.
Pour in the boiling water…add 1/4 cup lemon juice, 1/4 cup olive oil, and 1 1/2 tsp salt.
Stir to combine and let stand at room temperature for 1 hour.
Add the green onions, mint, parsley, cucumber and tomatoes…mix well.
Add pepper to taste and refrigerate 2-4 hours.
Whisk the yogurt, lemon zest, remaining 1/4 cup lemon juice and 2 tbsp olive oil together in a small bowl until well blended…refrigerate.
When you’re ready to serve, cut off the tops of the tomatoes, remove the seeds and flesh inside, leaving the shell intact.
Spoon the tabbouleh into the tomato shell and generously drizzle the dressing over the top.