Salads/Sandwiches/Soups

Grilled Vegetable Wraps

Ingredients 1/2 cup mayonnaise 2 tablespoons prepared olive tapenade 1 medium zucchini 1 red, yellow or orange bell pepper, quartered 2 red onion slices, about 1/4-inch thick Olive oil Salt and pepper 2 cups Romaine lettuce, shredded 1/2 pound fontina cheese, grated 2 large plain flatbreads Instructions Combine mayonnaise and tapenade; stir to blend. SetMore »

Meatball Grinder

Meatball Grinder

Ingredients 6 hoagie rolls 16 ounces marinara sauce 16 ounces meatballs 1 teaspoon oregano 1 teaspoon salt 1 teaspoon freshly ground pepper 3/4 cup mozzarella, shredded 1/4 cup provolone, shredded Grated Parmesan, to taste Instructions 1. Mix marinara, oregano, salt and pepper in large sauce pan. Bring to low boil over medium heat. Add meatballsMore »

Prosciutto & Melon Salad

Ingredients 1 cup fresh arugula, patted dry2 wedges of honeydew melon, seeded, peeled, cut into 1/2-inch cubes2 thin slices of prosciutto di Parma, each slice cut into 2 strips, lengthwiseExtra-virgin olive oilFresh lemon juice Instructions Arrange the arugula in the center of a chilled plate. Place the cubes of melon around the base of theMore »

Squid Salad

Ingredients 3 pounds squid, cleaned, rinsed, body sac cut into ¼-inch rings, tentacles cut in half¾ cup extra-virgin olive oil ¼ cup fresh lemon juice 2 cloves garlic, minced 1 cup oil-cured black olives, pitted and coarsely chopped 1 cup roasted red bell peppers, chopped 1 teaspoon crushed red pepper flakes 3 ribs of celeryMore »

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 oil andMore »

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 »

Mediterranean Pasta Salad

Mediterranean Pasta Salad

Ingredients 1 pound tortellini, cooked al dente 1 cup cooked (if frozen; rinsed if bottled) artichoke hearts 1 tablespoon fresh lemon juice 1 cup Nicoise or oil-cured olives (pitted) 1/2 cup chopped flat-leaf parsley 1 pound dead-ripe Roma or plum tomatoes, chopped coarse 1 cup torn radicchio 3 tablespoons balsamic vinegar 1/2 cup extra-virgin oliveMore »

Provolone, Salami and Roasted Pepper Panini

provolone salami red pepper panini

Ingredients 8 large slices of Italian bread Garlic-infused olive oil 8 slices provolone 8 slices salami 4 roasted red pepper halves Instructions For each panini, brush both sides of the bread lightly with garlic-infused olive oil. Place two slices of provolone, two slices of salami and one roasted red pepper half on one slice ofMore »

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 »

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 »