Salads/Sandwiches/Soups

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 »

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 »

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 »

Philly Cheese Steak Sandwich

Ingredients 1/4 cup vegetable oil 1 large yellow onion, cut into rings 36 ounces thinly sliced rib eye steak 6 ounces provolone cheese, sliced 6 crusty Italian rolls Instructions In a large skillet or saute pan set over medium-high heat, saute the onion in 3 tablespoons of oil until tender. Remove the onions and setMore »

Shrimp & Chicken Gumbo

Ingredients 8 ounces andouille sausage, chopped 10 ounces cooked chicken, chopped 20 ounces chopped green bell pepper 10 ounces chopped celery 1 ounce chopped jalapenos 8 ounces chopped scallions 1 ounce chopped garlic 10 ounces slice okra 1 pound fresh plum tomatoes, chopped 1 gallon chicken stock 10 ounces cooked rice 10 ounces flour, toastedMore »