Appetizers

Grilled Vegetable Pizza

Ingredients One 14-inch pizza crust dough 6 ounces Paradise Tomato’s Smoky Tomato Sauce 2 ounces onions sliced and grilled 1-1/2 ounce red pepper, sliced and grilled 1-1/2 ounce yellow pepper, sliced and grilled 1 ounce portabella mushroom, sliced and grilled 7 ounces mozzarella cheese, shredded 1/2 ounce cilantro, chopped Instructions Top pizza dough with ParadiseMore »

Baked Parmesan Zucchini Sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 5 medium zucchini (about 2-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 4 large eggs, lightly beaten Instructions In a mixing bowl, combine the breadcrumbs and the Parmesan cheese. Dip zucchini strips in beaten egg, then in breadcrumb mixtureMore »

Marinated Mozzarella

Ingredients 1 pound fresh mozzarella, sliced 1 tablespoon finely chopped parsley 2 tablespoons 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 remaining ingredients. Toss gently to combine the flavors. Serve at once or chill slightly.

Cuervo Gold Boneless Chicken Wings

Ingredients 1/4 cup Jose Cuervo Especial tequila 1 cup low sodium soy sauce 1/2 cup honey 2 tablespoons Dijon mustard 6 garlic cloves, finely chopped 1/2 teaspoon hot sauce 4 pounds Instructions Preheat oven to 450 F. In a large bowl, whisk together tequila, soy sauce, honey, mustard, garlic and hot sauce. Wash chicken wingsMore »

Frittata verdure (vegetable omelet)

Ingredients 2 teaspoons olive oil 1/4 cup sliced fresh mushrooms 1/4 cup cooked broccoli florets 2 tablespoons diced zucchini 1 tablespoon chopped scallion 1/2 cup liquid eggs Pinch of salt and black pepper 1/4 teaspoon dried thyme 2 tablespoons grated Parmesan Instructions 1. Using an 8-inch nonstick omelet pan, warm the olive oil for 1More »

Zucchini Fritti

Ingredients 1-1/2 cups Parmesan 1-1/2 cups Panko (Japanese breadcrumbs) 1/2 teaspoon salt 2 extra-large eggs 3 medium size zucchini, washed, trimmed (but not skinned), but into 3 inch-long by about 1/2 in-wide strips Instructions In a mixing bowl, combine Parmesan, Panko & salt. In another bowl whisk eggs. Dip zucchini in egg to coat, allowingMore »

Grissini ai Finocchio (Fennel Breadsticks)

Ingredients 1 ¼ ounces package active dry yeast 1 cup of warm water ½ cup of warm beer 1 teaspoon sugar 2 teaspoons salt 2 tablespoon olive oil 2 tablespoons fennel seed, lightly crushed 4 cups flour Instructions In a large mixing bowl, dissolve the yeast in warm water. Add the warm beer and sugarMore »

Roasted Onion Slices

Ingredients 4 pounds red onions, peeled and cut into 1/2 –inch thick rings 2 cups olive oil 1 tablespoon red pepper flakes 2 tablespoon fennel seed 2 tablespoon sugar Salt and pepper to taste Instructions 1. Preheat the oven to 400 degrees2. In a large bowl, toss the onions, olive oil, red pepper flakes, fennelMore »

Deviled Chicken Wings

Ingredients 16 chicken wings, tips cut off, halved at the joint 1 ½ cup bread crumbs 1 cup grated Parmesan ½ cup Dijon-style mustard 3 tablespoons vegetable oil 3 tablespoons white wine vinegar ½ teaspoon salt ½ teaspoon cayenne Instructions 1. In a mixing bowl, combine the bread crumbs and the Parmesan. In another largeMore »

Marinated Olives

Marinated Olives

Ingredients ½ pound green olives in brine (Manzanilla, Arbequina or Pincholine) ½ pound black olives (Nicoise, Kalamata or Lugano) 2 cloves garlic 1 tablespoon dried oregano, crushed 2 tablespoon red wine vinegar 1 teaspoon paprika 1 strip fresh zest Olive oil Instructions Put the olives in a large glass jar or glazed crock. Add theMore »