Salads/Sandwiches/Soups

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 »

Panini Calabrese

panini calabrese

Yield: 8 sandwiches (scale up in direct proportion) 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami) ¼ cup extra-virgin olive oil 8 thin slices prosciutto 8 thin slices fresh mozzarella 8 panini buns or rolls, toasted or grilled 1 cup roasted red bell pepper strips 16 large freshMore »

Gazpacho

Gazpacho

Ingredients 3 medium tomatoes, chopped 1 medium red onion, finely chopped 1 medium red bell pepper, chopped Tomato juice 1 clove garlic, minced 3 tablespoons red wine vinegar 2 teaspoons hot sauce Salt and fresh ground black pepper, to taste Instructions In a large mixing bowl, combine all ingredients, except tomato juice. Let marinate inMore »

Greek Salad

Greek Salad

Ingredients 1 head of leaf or romaine lettuce, washed, and torn into bite-size pieces 2 large ripe tomatoes cut into bite-size pieces ½ cucumber, peeled, seeded and diced 1 garlic clove, minced 1 cup black oil-cured olives, pitted and sliced ¼ pound feta cheese, crumbled ½ cup extra-virgin olive oil ¼ cup red wine vinegarMore »

Salad Number 3

Salad Number 3

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 7 ounces flatbread 1 1⁄6 pan of mixed greens 6 slices of Roma tomatoes, quartered 2 ounces sliced roasted red peppers 5 slices of fresh water mozzarella, quartered 4 strips of portabella mushroom 2 ounces balsamic basil oil Spread mixed greens on warmed flatbread. Add RomaMore »

Hot Pizza Wrap

Hot Pizza Wrap

Ingredients 12-inch flavored flour tortilla shell* 1-2 tablespoons extra-virgin olive oil 1 tablespoon shredded Parmesan 1 ounce thinly sliced provolone 1 ounce thinly sliced pepperoni 1 ounce shredded mozzarella 1 ounce roasted red bell peppers *Spinach, garlic herb, or sun-dried tomato. Instructions Lightly oil tortilla. Sprinkle on Parmesan. Arrange provolone, pepperoni and red peppers inMore »

Roasted Garlic Potato Soup

roasted garlic potato soup

Ingredients 1 cup olive oil 40 cloves garlic peeled but left whole 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups) 3 quarts chicken broth 2-3 tablespoons salt 1-2 teaspoons white pepper 1 quart half-and-half Minced fresh parsley Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan.More »