Salads/Sandwiches/Soups

Cavatappi with Caesar Sauce and Romaine

Ingredients 1/4 cup extra-virgin olive oil 2 teaspoons Worcestershire sauce 2 teaspoons fresh lemon juice 3 tablespoons mashed anchovies 2 cloves garlic, crushed 3 cups coarsely chopped romaine lettuce leaves 1 pound cavatappi or other short curly pasta 1 cup freshly grated Parmesan cheese Instructions In a large bowl, combine the olive oil, Worcestershire ,More »

Italian Style Vegetarian Sandwiches (Sandwich #2)

Ingredients Pepperonata* Provolone Olivada** Instructions On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone. Spread the Olivada on the top slice of bread.. *Pepperonata:Yield: Approximately 2 quarts ½ cup olive oil 2 pounds red, yellow, green peppers (or all green), seeded and cutMore »

Summer Salad

Ingredients 1 head lettuce, chopped 1/2 head radicchio, chopped 1 bunch arugula, stems removed and chopped 1 cup garbanzo beans, drained 3/4 cup black olives, chopped 1 cup carrots, shredded 1 large cucumber, sliced 3 large tomatoes, chopped 1 cup mozzarella cheese, shredded 1 cup cheddar cheese, shredded Instructions Add all ingredients in a largeMore »

Eggplant Parmesan Sandwich

Ingredients 6 large, firm eggplants (7-8 pounds total weight) Olive oil 2 quarts prepared and seasoned tomato sauce 2 pounds mozzarella cheese, shredded 2 cups grated Parmesan cheese Dried oregano to taste Instructions 1. Trim the ends of the eggplant (don’t peel), and make lengthwise slices about ¼-inch thick. Brush each slice with olive oilMore »

Panini Sandwich

Ingredients 2 ounces Grande Fresh Mozzarella (sliced Ovoline)1 ounce sliced Grande Provo*Nello ProvolonePanini (Focaccia or other Italian bread)2 ounces prosciutto2 ounces avocado1 ounce roasted red pepper1 ounce roasted yellow pepperA drizzle of olive oil Instructions On bottom half of sandwich, layer 1/2 cheese, ham, avocado, roasted peppers and remaining cheese. Drizzle with olive oil. TopMore »

West Coast Chopped Salad

Ingredients 1/2 head iceberg lettuce, chopped into 1/8-inch wide strips 1/2 head romaine lettuce, chopped into 1/8-inch wide strips 10 bail leaves, chopped 12 ounces mozzarella, shredded 6 ounces sharp cheddar, cut into small cubes 2 pounds Roma tomatoes, diced 1 cup honey ham, diced 1 cup turkey breast, diced 1/4 cup red onion, choppedMore »

Grilled Vegetable and Italian Cheese Panini

Ingredients 4 teaspoons olive oil 4 teaspoons Balsamic vinegar 1 medium eggplant, sliced into 1/2-inch lengthwise slices 2 medium zucchini, sliced into 14-inch lengthwise slices 2 red bell peppers, cored and quartered lengthwise 4 sandwich rolls or other bread 1/2 cup Olive Asiago Tapenade (recipe follows) 4 ounces Stella Asiago cheese, sliced 4 ounces StellaMore »

Salami Pasta Salad

Ingredients 10 ounces penne pasta, cooked until al dente and rinsed in cold water, set aside 3/4 cup extra-virgin olive oil 4 teaspoons each minced fresh basil and fresh oregano (or 1 teaspoon each dried basil and oregano) 2 cloves garlic, pressed 1-1/2 cups cannellini beans 1/2 cup coarsely chopped flat-leaf parsley Salt and pepper,More »

Carolina Golden Chicken Tender Pita

Ingredients 36 1 ounce chicken tenders 2-1/2 cups Cattlemen’s Carolina Tangy Gold Barbecue Sauce 12 large whole-wheat pitas 48 Bibb lettuce-leaves 24 cooked bacon strips 24 sliced tomatoes 3 cups dices avocado Instructions To make each pita, grill 3 chicken tenders and toss with 3 tablespoons BBQ sauce. Warm a pita, cut across top andMore »

Italian Style Vegetarian Sandwiches (Sandwich #3)

Ingredients Smoked Mozzarella Fresh Tomato Red onion And Pesto Aioli* Instructions On the bread of your choice, spread some pesto aioli, and layer slices of smokes mozzarella, tomato, thin slices of red onion and some greens. Spread additional pesto aioli on the top slice of the bread. *Pesto Aioli:Yield: Approximately 2 ½ cups 1/2 cupsMore »