Step 1

CioppinoServes 4 In a large dutch oven heat olive oil over medium heat

Step 2

Add onion and sauté until translucent, 3 minutes

Step 3

Add garlic, oregano and thyme and continue cooking until fragrant

Step 4

About 1 minute

Step 5

Add in red pepper flakes, tomato paste, salt and pepper and stir until incorporated.Using your hands, squeeze the tomatoes until crushed and add to pot

Step 6

Pour remaining liquid from the tomatoes into the pot and stir to bring everything together.Add the wine and clam juice and bring to a simmer until sauce begins to thicken

Step 7

About 10-15 minutes.Add the chicken stock along with the halibut or cod, shrimp and shellfish, bring to a simmer, cover and cook for 5 minutes

Step 8

Uncover and check for doneness

Step 9

Discard any clams or mussels who’s shells did not open

Step 10

Adjust seasoning as needed.Sprinkle with parsley serve immediately along with crusty bread.BruschettaServes 4 In a medium bowl, gently toss the curry tomatoes with all remaining ingredients

Step 11

Allow to sit for at least an hour before serving to let the flavors develop

Step 12

Serve over grilled chicken or steak or on top of crostini

Step 13

Cassoulet Serves 4 Preheat oven to 400°F.Heat the olive oil in a medium sized, oven proof skillet

Step 14

In prepared skillet, brown sausage on all sides

Step 15

Remove sausage from pan and set aside.Add onions to skillet and sauté until they begin to soften

Step 16

Add in garlic and cook for another 1-2 minutes

Step 17

While still over medium heat add in white wine, bring to a simmer until reduced by half (about 3 minutes)

Step 18

Add in chicken stock, tomatoes, fresh basil, fresh thyme, salt and pepper and bring to a simmer

Step 19

Simmer for 10 minutes

Step 20

Add in beans, stir to combine

Step 21

Nestle the sausage into the beans

Step 22

Place in the oven on the center rack and bake for 15 minutes.Garnish with extra fresh basil ribbons and/or parsley and serve warm along with toasted bread