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 »