Ingredients:

1 1/2 cups fresh shelled green peas
1 cup frozen shelled edamame
2 ounces thinly sliced prosciutto
2 1/2 cups chicken broth
2 cups water
1 tablespoon butter
1 1/2 cups chopped leek
2 garlic cloves, minced
1 1/2 cups dry Arborio rice
1 teaspoon chopped fresh thyme
1/3 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
4 ounces small fresh mozzarella balls, or fresh mozzarella cut into 1/4-inch cubes

Procedure:

Preheat oven to 400 deg. F. In a medium saucepan of boiling salted water, add green peas and cook for 1 minute - remove beans with a slotted spoon and place in ice water to cool the peas down quickly drain well. Add edamame to the boiling water - reduce heat and simmer for 5 minutes drain and place edamame in the ice water to cool down. Set peas and edamame aside. On a baking sheet coated with nonstick spray, place prosciutto in a single layer - place in the oven and bake until crisp, about 7-10 minutes. Remove from the oven and set aside. In a medium saucepan, add broth and water - bring just to a simmer then reduce heat and keep warm. In a medium skillet, melt butter over medium-high heat. Add leek and garlic cook until tender, about 3 to 5 minutes. Stir in rice and thyme - cook 2 minutes, stirring all the while. Reduce heat to medium. Stir in white wine and cook until nearly absorbed, about 1 minute. Add warmed broth mixture, 1/2 cup at a time, stirring frequently until each batch of broth is absorbed before adding the next - this should take about 18 to 20 minutes. Stir in beans, edamame, salt and pepper - cook until they have warmed through, about 2 minutes. Remove from heat and stir in arugula and cheese. Scatter the risotto with prosciutto before serving. Makes 4 servings.

Ingredients:

4 cloves garlic, crushed
2 tsp. dried thyme
1-1/2 tsp. black pepper
4 to 6 lb. beef rib eye roast
2 tbsp. olive oil
salt
2 lbs. small new potatoes, halved
one 16-oz. package baby carrots
2 medium onions, in 1-inch-thick wedges

Procedure:

Heat oven to 350 degrees F. Combine garlic, thyme and pepper and press half this mixture evenly into surface of beef roast. Add oil and 1 teaspoon salt to remaining seasoning mixture; reserve. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness. Meanwhile, in large bowl, combine potatoes, carrots, onions and reserved seasoning mixture; toss to coat. Arrange vegetables on 15″-by-10″ jelly roll pan. During last 60 minutes of roasting beef, put vegetables in oven. Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once. While the vegetables cook, temperature of roast will continue to rise 10 degrees to reach desired doneness. Carve roast into slices; serve with vegetables. Makes 6 to 8 servings.

Serve this dish with hot, warm or cold sauce over the cooked pasta. Do not freeze or microwave this recipe.

Ingredients:

4 large peeled and chopped tomatoes
1 cup black olives, chopped
400 grams can artichokes, drained and quartered
75 grams can anchovy fillets, drained and chopped
375 grams pasta

Fresh Herb Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup freshly chopped basil
2 tbsp. freshly chopped parsley

Procedure:

Combine the tomatoes, olives, artichokes and anchovies in a bowl. Combine all ingredients in a jar and shake well. Add the pasta gradually to a large saucepan of boiling water. Boil rapidly, uncovered, for about 10 minutes or until just tender, drain. Combine the pasta with the tomato mixture and dressing before serving. If you wish to serve the sauce hot, place the tomato mixture in a medium-sized saucepan and heat rapidly over high heat, stirring constantly - you do not want to cook the vegetables just heat them. Add the herb dressing and serve over the pasta. The amount of anchovy fillets may be reduced as these tend to be quite strong in flavor. Makes 6 servings.