Cheese Parmesan Sandwich

Ingredients ¼ cup olive oil 2 cloves garlic, thinly sliced 1 ½ pounds provolone or smoked provolone, cut into strips about 1x ½-inch. 1 teaspoon dried oregano Instructions 1. Heat oil in 10×12-inch sauté pan over low heat and sauté garlic for 3 minutes, but do not brown. Remove garlic and discard.2. Add cheese strip,More »

Caponata

Ingredients 2 firm eggplants (about 2 1/2 pounds), unpeeled and cut into tubes 1/2 cup extra-virgin olive oil 2 cups coarsely chopped celery 1/2 cup chopped onion 6 very ripe Roma tomatoes, finely chopped 2 teaspoons sugar Zest of 1 orange Zest of 1 lemon 1 cup red wine vinegar 2 tablespoons capers, rinsed 1/2More »

Tuscan-Style Sausage

Ingredients Chicken/Turkey Sausage Master Base* 2 cups 1/4 –inched diced perconia Romano or aged provolone 1 cup diced sun-dried tomatoes 3 tablespoons black pepper 3 tablespoons ground fennel seed 3 tablespoon chopped garlic 1 cup finely chopped Italian parsley 1 ½ cups red wine Variation: add 1 or 2 tablespoon (to taste) of hot pepperMore »

Greengrocer Panini

Ingredients 1 French or Italian bread roll (about 6-7 inches long) 1 slice grilled or roasted zucchini 1 slice grilled or roasted eggplant ½ grilled or roasted bell pepper, cut in half 2 pieces (one whole) roasted plum tomato Leaf lettuce to cover toppings 1 teaspoon balsamic vinegar Instructions Halve roll horizontally and leave open.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 »

Penne and Chicken Salad

Ingredients 3 tablespoons fresh lemon juice 1 tablespoon balsamic vinegar 4 tablespoons extra-virgin olive oil Salt to taste 4 ounces cooked penne or other short pasta, drained 2 cups diced, cooked chicken 1/2 cup grated Parmesan cheese 4 cups mesclun or mixed greens Instructions In a mixing bowl large enough to hold all of theMore »

Antipasta Salad

Ingredients 2 cloves garlic 1 tablespoon Dijon Mustard 1/3 cup red wine vinegar ½ cup olive oil or vegetable oil Salt and freshly ground black pepper 1 pound rotini, cooked al dente, refreshed under cold water, drained ½ cup sun-dried tomatoes, drained, slices ½ pound fresh mozzarella, cut into cubes 1 16-ounce can garbanzo beans,More »

Shredded BBQ Pork Sandwich

Ingredients 1 large yellow onion, chopped 3 garlic cloves, peeled 2 teaspoons chili powder 2 tablespoons tomato paste 3/4 cup distilled white vinegar 1 teaspoon paprika 1/3 cup ketchup 2 teaspoons Worcestershire sauce 1/4 cup light brown sugar 3-4 pound pork butt or pork shoulder Instructions Puree all ingredients, except the pork, in a blenderMore »

Caprese Salad

Caprese Salad

Ingredients Thick slices of fresh mozzarella Thick slices of fresh tomato Fresh basil Coarsely ground pepper Olive oil Instructions Use your imagination to make the most of this simple display. Alternate slices of tomato and mozzarella into a small plate for one serving, or onto a brightly colored or patterned platter for a group ofMore »

Vegetable Carpaccio

Ingredients 4 (about 3/4 pound) fresh, almost dead-ripe, Roma tomatoes 2 tablespoons extra-virgin olive oil 2 tablespoons grated Parmesan cheese 1/2 cup arugula or mesclun (baby greens) Instructions Use a 9-inch diameter serving plate. Slice the tomatoes into almost paper thin rounds. Arrange them around the outer edge of the plate, slightly overlapping the slices,More »