Salads/Sandwiches/Soups

Muffaletta Olive Salad

Ingredients 1 cup finely diced celery 1 cup finely diced carrots 1 cup green olives with pimentos 1 cup pitted, chopped black olives 1/2 cup peperoncini 2 cups roasted sweet peppers, coarsely chopped 3 cloves garlic, finely minced 1/4 cup capers, rinsed 1 teaspoon white pepper 1 teaspoon black pepper 2 teaspoons dried oregano, crumbledMore »

Vegetable Grinder

Ingredients 1 French or Italian sandwich roll split lengthwise 1 slice grilled or roasted zucchini ½ roasted or grilled red bell pepper 4 halves (two whole) roasted plum tomatoes 1 tablespoon Italian salad dressing 4 large, whole basil leaves 2 slices provolone cheese Instructions Assemble sandwich, arranging the ingredients in the order listed.

Grilled Chicken and Ziti Salad

Ingredients 4 boneless, skinless chicken breast halves Salt to taste Black pepper, freshly ground, to taste 2 tablespoons fresh lemon juice 1 pound ziti, cooked al dente, refreshed under cold water, drained 2 large red bell peppers, diced 2 cups celery, sliced thinly 1 red onion chopped 1 cup kalamata olives, pitted, sliced thinly ¼More »

Chicken Parmesan Sandwich

Ingredients Chicken breast Salt & pepper 1 egg, beaten Breadcrumbs Parmesan cheese Vegetable oil Italian bread roll or bun Marinara sauce Mozzarella cheese, shredded Instructions 1. Pat dry boneless, skinless chicken breast halves (suggested portion for one sandwich is a breast half, or approximately 4 ounces). Place breast between sheets of double folded plastic wrapMore »

Italian Style Vegetarian Sandwiches (Sandwich #1)

Ingredients Roasted Eggplant* Roasted Peppers with Fontina Greens Balsamic Dressing** Instructions On the bread of your choice, layer slices of roasted eggplant, peppers, and Fontina slices and top with greens dressed in balsamic vinaigrette. *Roasted Eggplant:Yield: Approximately 2 quarts 2 pounds whole eggplant (or two smaller ones) ¼ cup olive oil Salt and pepper toMore »

Summer Pear Salad

Ingredients 32 ounces mixed baby greens 6 ounces bleu cheese, crumbled 2 ounces gorgonzola cheese, crumbled 4 ounces dried cherries 6 ounces almonds, sliced thinly 2 pears, sliced thinly Orange Citrus Vinaigrette (recipe follows) Instructions Toss baby greens, cheeses, cherries, almonds and pears together. Add vinaigrette, then toss again to coat salad. Serve in chilledMore »

Butternut Squash Bisque

Butternut Squash Bisque

Ingredients 5 pounds butternut squash, deseeded & roasted 2-1/2 medium onions, diced 13 cup garlic, chopped 5 carrots, julienned 1/3 teaspoon nutmeg 1-1/4 quarts heavy cream 3 bay leaves 1 ounce fresh thyme, chopped 78 ounces chicken stock 2-1/2 ounces butter Salt, to taste Pepper, to taste Instructions Lightly oil the deseeded squash and roastMore »

Orzo Salad with Arugula, Radicchio and Hazelnut Vinaigrette

Ingredients ½ cup hazelnuts, roasted, and skinned ¼ cup red wine vinegar 2 tablespoon balsamic vinegar 2 ounces goat cheese 2/3 cup olive oil Salt to taste Black pepper, freshly ground, to taste 1 large bunch arugula (about 6 ounces) 1 medium head radicchio (about 6 ounces) ½ pound orzo, cooked, refreshed under cold water,More »

Veggie Planet Caesar Salad

Veggie Planet Caesar Salad

Ingredients 1 head romaine lettuce, chopped? 2 cups cherry tomatoes, halved? 1 cup pitted kalamata olives? ½ cup grated Parmesan cheese Tofu Caesar dressing (recipe follows) Tofu Croutons (recipe follows) Instructions Combine lettuce, tomatoes, olives and croutons in a large bowl. Add cheese and dressing, tossing well to coat. Add croutons; serve immediately. Tofu CaesarMore »