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Cannellini Carpese Salad

Cannellini Carpese Salad
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Servings
3
Servings
3
Cannellini Carpese Salad
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the beans, tomatoes, mozzarella, and onion in a medium bowl.
  2. Put the olive oil, balsamic, garlic, and rosemary in a jar with a tight fitting lid. Cover and shake until completely blended. Taste and add salt and pepper to your liking.
  3. Pour the dressing over the vegetable mixture and toss gently to coat. Refrigerate for at least 30 minutes and as much as several hours.
  4. Just before your are ready to serve, tear the basil gently and add it to the salad. Toss everything once more. Taste and add salt and pepper if needed. Serve.
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Grilled Potato and Green Bean Salad

Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Grilled Potato and Green Bean Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Steam the potatoes for 5 - 7 minutes or until they are barely tender. Set aside.
  2. Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
  3. Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
  4. Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
  5. Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don't go too far away.
  6. When the vegetables are cooked place them in a large bowl.
  7. Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
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Zucchini Pasta Fritatta

Zucchini Pasta Fritatta
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Servings
3
Servings
3
Zucchini Pasta Fritatta
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium oven friendly skillet. If you don't have one, wrap the handle of a non-oven friendly one tightly with foil.
  2. Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
  3. Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
  4. Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
  5. Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
  6. Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the "not sticking" process.
  7. As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
  8. Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
  9. Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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Sweet Potato and Cauliflower Hash

Sweet Potato and Cauliflower Hash
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Servings
3
Servings
3
Sweet Potato and Cauliflower Hash
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the sweet potato, cauliflower and onions and toss to coat with the oil.
  2. Cook the vegetables, tossing occasionally until they are golden brown.
  3. Add the paprika and cook several minutes more. Add the prosciutto and continue to cook until heated through.
  4. Taste and add salt and pepper as needed. Serve.
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Farfalle with Grilled Broccoli and Chicken Sausage

Farfalle with Grilled Broccoli and Chicken Sausage
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Farfalle with Grilled Broccoli and Chicken Sausage
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Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
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