Salads/Sandwiches/Soups

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 »

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 »

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 »

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 »

Caprese Sliders

Caprese Sliders

4 small buns 4 slices plum tomato 4 slices fresh mozzarella 4 slices prosciutto 1 teaspoon pesto 1 drizzle balsamic reduction Assemble each slider bun with the tomato, mozzarella and prosciutto. Add the pesto and balsamic glaze to the inside of the top bun, then toast the slider in the oven for about one minuteMore »

Italian Flatwich

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 1 flatwich dough 1 ounce extra-virgin olive oil 2 ounces mozzarella cheese 2 slices ham 3 slices salami 8 slices pepperoni 1 ounce red onions 2 ounces tomatoes 4 ounces iceberg lettuce, shredded 1 ounce Italian dressing Lightly brush flatwich bread with extra-virgin olive oil andMore »

Beast Mode Calzone

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage 2 ounces spicy link sausage 2 ounces Alfredo sauce 2 ounces mozzarella Open up the dough into a ball and place the sauce and fillingsMore »

Goat Cheese Spinach Salad

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 4 ounces spinach, fresh and cleaned ½ ounce roasted pumpkin seeds 2 ounces dried cranberries 2 ounces sun-dried tomato vinaigrette 1 ounces goat cheese 3 large red onion rings, fresh Toss spinach in a mixing bowl with pumpkin seeds, cranberries, and vinaigrette. Place in large dish.More »