Appetizers

Brown Butter and Sage Gnocchi

Ingredients GNOCCHI (Ingredients)2 pounds Russet potatoesSalt to taste1-1/2 to 1-3/4 cups unbleached all-purpose flour BROWN BUTTER AND SAGE SAUCE (Ingredients)3 tablespoons butter2 teaspoons chopped fresh sageSalt & pepper, to taste Instructions GNOCCHI (Instructions)Scrub potatoes and place them unpeeled in a large pot of boiling water. Boil until tender all the way through, but not fallingMore »

Margherita Bruschetta

Ingredients 3 ripe plum tomatoes, finely diced 1 teaspoon extra virgin olive oil Salt & pepper, to taste 1 ounce fresh basil, finely cut 4 ounces fresh buffalo-style mozzarella cheese, diced 1 loaf of French or Italian bread, sliced horizontally Instructions Toss the diced tomatoes, cheese oil, salt & pepper together and place a tablespoonMore »

Spaghetti Squash Stuffed Peppers

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Frittata del’Ortolana (Vegetable Frittata)

Frittata del'Ortolana (Vegetable Frittata)

Ingredients 2 tablespoons olive oil or oil spray ¼ cup sliced fresh mushrooms ¼ cup cooked broccoli florets 2 tablespoons diced zucchini 3 tablespoons chopped onion ½ cup pasteurized liquid eggs (or 2 lightly beaten jumbo eggs) Pinch of salt 2 or 3 twist of the pepper mill ¼ teaspoon dried thyme, crumbled 2 tablespoonsMore »

Parmesan Chicken Tenders

Ingredients 1 cup buttermilk 1-1/2 boneless, skinless chicken tenders 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese Salt & pepper to taste Pesto Mayonnaise for dipping* Instructions Place the buttermilk in a large bowl. Add the chicken tenders, turning to coat; let stand for 20 min. Mix the Parmesan, breadcrumbs, salt & pepper inMore »

BLT Bruschetta

Ingredients 1 package of Patrick Cudahy Regular or Thick Slied Bacon, cooked, drained and crumbled 1 French baguette 2 tablespoons light olive oil 4 tomatoes, diced 2 tablespoons fresh basil, chopped 2 tablespoons fresh oregano, chopped 2 teaspoons garlic, finely minced 16 ounces Asiago cheese, shredded 10 ounces provolone cheese, sliced thinly Ground white pepperMore »

Grilled Portobello Burger with Fontina and Basil

Ingredients 3 tablespoons lemon juice 3 tablespoon olive oil 1 teaspoon garlic, minced ¼ teaspoon salt ¾ teaspoon coarsely ground black pepper 4 medium Portobello mushroom caps 1 cup Fontina cheese, shredded ½ teaspoon dried oregano leaves, crushed 4 split crusty roll 1 tablespoon fresh basil, chopped Instructions 1. Preheat grill or broiler2. In aMore »

Pomodoro Ripieno

Ingredients 10 large, halved, cored, and seeded plum tomatoes Freshly ground pepper to taste 3 tablespoons finely chopped fresh basil 1 cup fresh bread crumbs made from day-old Italian bread 1 peeled clove garlic 1 teaspoon crumbled dried oregano 1 teaspoon crumbled dried thyme ¼ cup extra-virgin olive oil 1/3 cup grated Parmesan cheese InstructionsMore »

Cold Antipasto Appetizer

Cold Antipasto Appetizer

Ingredients 2 cups cauliflowerets 2 cups broccoli, cut up 2 cups carrots, sliced 1 green pepper, cut up 2 ribs celery, cut up 2 ounce jar pimientos, drained 2.5 ounce jar olives, drained 3/4 cup wine vinegar 1/2 cup olive oil 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon pepper 1/4More »

Marinated Fresh Mozzarella

Marinated Fresh Mozzarella

Ingredients 1 pound fresh mozzarella, sliced 1/4 cup torn fresh basil leaves 1/2 cup extra-virgin olive oil 2 teaspoons fresh lemon juice Instructions Put the fresh mozzarella in a stainless steel or non-reactive bowl. Add the remaining ingredients. Toss gently to combine the flavors. Allow to marinate for up to an hour. Serve at onceMore »