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2 tablespoons ultra premium extra virgin olive oil 1 garlic clove, minced (by hand or put through a garlic press) 1 cup of drained canned artichokes cut into quarters (about half a 14 ounce can) Salt 1 tablespoon capers, rinsed and drained 3 ounces peeled shrimp, rinsed and patted dry Heat the olive oil in a medium pan over medium-low heat. Add the garlic and cook until just translucent but not browned, 2 to 3 minutes. Stir in the artichokes, season with salt, and cook until they have absorbed most of the oil, 8 to 10 minutes. Add the capers...

Celeste Oliva will be at Market Days June 21, 22 and 23. Will you? Market Days has a lot going on! There are a few new venders this year. One is, Over The Edge Slackline (you do have to buy tickets to do that activity).  There are kids activities, crafts, music, great food,  and so much more... Check out intownconcord.org to see what's going on during Market Days! You don't want to miss it!

1 pound of raw, wild shrimp or spot prawns peeled and deveined, finely chopped 1 small red bell pepper, finely minced 3 medium green onions, finely minced 1/3 cup finely minced cilantro leaves 2 medium garlic cloves, finely minced 1 large egg, beaten 1 cup + 1/2 cup panko bread crumbs 2 teaspoons of salt Ultra Premium, High Phenol Ultra Premium Extra Virgin Olive Oil for frying Directions:  Heat 1 " of Ultra Premium olive oil in a heavy, wide frying pan over medium-high heat to 350 degrees on a deep fry thermometer. In a medium bowl, mix together all...

1 pound of ground pork, beef or even turkey, but preferably fresh ground pork 2 cups of finely diced wild mushrooms 1/2 a cup of grated Pecorino Cheese 2 large shallots, sliced 3 cloves of garlic, chopped 2 medium carrots, thinly diced 1 stalk of celery, thinly diced 2 cups of good quality red wine 1 cup of crushed tomatoes 2 " sprig fresh thyme salt and fresh ground pepper to taste 1/4 cup Ultra Premium Extra Virgin Olive  Oil 1 tablespoon of White Truffle Oil 1 pound of dried Conchigliette cooked - you can use any other short cut...

1 pound of brussels sprouts 2 large shallots, thinly sliced 1/4 cup of shave Parmesan Cheese 1/4 cup of Ultra Premium Extra Virgin Olive Oil 1 tablespoon of Lemon Extra Virgin Olive Oil 2 tablespoons of fresh squeezed lemon juice sea salt to taste fresh ground pepper to taste Directions: Shave or slice the brussels sprouts as thin as possible. This can be done on a mandolin, using a slicing disk of a food processor, or simply by using a very sharp knife coupled with a decent knife skill.  In a large saute pan, heat the Ultra Premium Extra Virgin...