Summer Salad

summer salad, greek salad

4 ounces romaine lettuce 6 ounces Roma tomato, diced 5 balls of fresh mozzarella, halved Salt, to taste 1 ounce extra-virgin olive oil 1 ounce balsamic vinegar Pinch of Parmesan cheese 4 kalamata olives, halved 2 artichoke hearts, halved Pinch of Romano cheese Pinch of basil, chopped Top romaine lettuce with tomatoes and mozzarella. SprinkleMore »

Scacciata

Courtesy of Leo Spizzirri World Pizza Champions 2 28-ounce pizza dough balls 16 ounces mozzarella, shredded 8 ounces roasted red peppers, sliced 4 ounces Genoa salami 8 ounces smoked turkey breast 8 ounces prosciutto cotto 2 ounces Pecorino Romano, grated Preheat oven to 400 F. Prepare half sheet pan with nonstick cooking spray. Using aMore »

Northwest Brat in a Hoodie

Courtesy of Jacque Farrell, Farrelli’s Wood Fire Pizza, Tacoma, WA 3:1 bratwurst 5 ounces pizza dough 2 ounces jalepeño cream cheese 2 ounces caramelized onion 1 ounce Dijon aioli 1 ounce sriracha hot sauce Wrap the bratwurst and all other ingredients in the pizza dough like an old-fashioned “pig in a blanket.” Bake and serve.

Ripieno con Scarole

Ripieno con Scarole, Pepe

Courtesy of Franco Pepe, Pepe in Grani, Italy 1 pizza dough 6 ounces uncooked prickly lettuce 4 ounces black olives 2 ounces anchovies 1 ounce salted capers 2 ounces extra-virgin olive oil Open the pizza dough into a large oval. Add lettuce, olives, anchovies, capers and olive oil. Then close the dough around the ingredientsMore »

Arrosto Salad

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO 4 ounces mushrooms ½ red onion, chopped 4 ounces cauliflower 4 ounces broccoli 4 ounces asparagus 4 ounces carrots 4 ounces zucchini Extra-virgin olive oil, drizzle Salt and pepper, to taste 32 ounces spring mix Roast vegetables in the oven. After roasting, toss all theMore »

Candied Pecans

candied pecans

1/4 cup pecans 2 tablespoons sugar 2 tablespoons water Combine ingredients in a small sauce­pan. Bring to a boil. Turn down to simmer for 5-7 minutes until coated and golden. (If too runny,continue to simmer). Let pecans dry on parchment paper.

Tomato-Basil Bisque

Tomato-Basil Bisque

Ingredients 3 14.5-ounce cans diced tomatoes (undrained) 1 tablespoon tomato paste 6 celery hearts, chopped 1 large sweet red pepper, chopped 1 large yellow onion, chopped 1/2 cup unsalted butter, chopped 1 bay leaf 1 cup loosely packed fresh basil leaves, chopped coarsely 3 cloves garlic, minced 1-1/2 cups heavy whipping cream 3 teaspoons saltMore »

Chicken & Rosemary Ricotta Toasted Sandwich

Chicken & Rosemary Ricotta Toasted Sandwich

Ingredients 4½ cups (35 oz.) Ricotta 2 cups (9 oz.) Parmesan, grated ¼ cup Rosemary, fresh, minced 4 oz. Sun-dried tomatoes, chopped ½” 2 Tbsp. Black pepper, coarse-ground 12 Ciabatta rolls, 4″ x 4″ (3 oz.), sliced horizontally ½ cup Olive oil 1 Tbsp.Garlic, minced and mashed 2¼ lb.Chicken breast, cooked, sliced ¼” thick, warmedMore »

Seafood Salad Sandwich

seafood salad sandwich

Ingredients 2 pounds shredded crab 1 pound baby shrimp ¾ cup mayonnaise 2 tablespoons chopped parsley 1 teaspoon granulated garlic 1 tablespoon of salt 1 teaspoon of ground black pepper Shredded lettuce Baguette Instructions Combine all ingredients but lettuce and baguette. Toast baguette and dress with lettuce and seafood salad.

Cavoletti Salad

cavoletti salad

Serves 2 servings Ingredients ¼ cup lemon juice ¼ cup preserved lemon, finely chopped 1 tablespoon Dijon mustard 4 tablespoons chopped shallots 2 teaspoons thyme, finely chopped 1½ cups extra virgin olive oil Salt and pepper to taste 12 Brussels sprouts Shaved 1 ounce candied pecans 1 hard-boiled egg, thinly sliced (discard yolk) ¼ cupMore »