J:

Here are some slightly new things, from this Sunday's birthday
dinner for Deborah.  This menu, plus garlic bread, fed 7 people
with lots of leftovers, and tons of risotto leftover.  Cut the
risotto in half and it probably balances out nicely for 10
people.

Spaghetti Puttanesca for the spiciness impaired (no red pepper)

2 Tbsp olive oil
6 cloves garlic, minced
1 14 oz can black Kalmata olives, pitted, halved
4 Tbsp capers, drained
2 28 oz cans peeled, diced tomatoes, drained
3 Tbsp red wine
1 cup vegetable stock
1/4 cup parsley
1 pound spaghetti

Saute the garlic in the oil for a few minutes.  Add olives,
capers, tomatoes and simmer for 15-30 minutes, until the
tomatoes get a little liquidy.  Add wine and stock and simmer
15-30 minutes, until it thickens.  Add parsley and toss with
cooked spaghetti.

Lemon Risotto

4 Tbsp olive oil
6 cloves garlic, minced
1 Tbsp lemon zest, finely minced
1 large onion, chopped
2 lbs arborio rice
1/2 cup white wine
about 3 1/2 quarts vegetable stock
1/4 cup lemon juice
1/4 cup parsley
1/2 cup shredded or grated Parmesan cheese

Saute garlic, onion, lemon zest in oil until onions are
translucent.  Add rice and saute until rice is coated and
starting to get translucent.  Add wine and simmer until alcohol
smell is gone.  Add stock in 1/2 quart increments, simmering,
and stirring frequently, to keep liquid above level of rice.
When rice is cooked and creamy and mushy, add lemon juice and
simmer a little more until juice is absorbed.  Add parsley and
cheese and stir well.

Potatoes and Green Beans with Pesto

4 Tbsp olive oil
3-4 pounds red potatoes, cut into 1 inch pieces
6 cups green beans, cut into 1 inch pieces
1 cup pesto sauce, without cheese

Saute potatoes in oil over medium heat in non-stick pan for
about 1/2 hour, or until they are almost all the way cooked.
Add green beans and continue sauteeing until green beans and
potatoes are cooked, about 15 minutes.  Add pesto and mix well.

Escarole with Lemon and Garlic

2 Tbsp olive oil
6 cloves garlic, minced
1 Tbsp lemon zest, finely minced
2 heads escarole, cored and rinsed
1/4 cup lemon juice

Saute garlic and lemon zest in oil in a big pot for a few
minutes, add escarole, and saute until leaves are just cooked
(they shrink way down).  Add lemon juice and stir well.