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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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Linguine with Grilled Sausage and Artichokes

Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
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Pizza Frittata

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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Grilled Pork Tenderloin Stuffed with Kale

Grilled Pork Tenderloin Stuffed with Kale
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Servings
4
Servings
4
Grilled Pork Tenderloin Stuffed with Kale
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a medium size skillet. Add the onions and toss to coat. Cook for 2 - 3 minutes.
  2. Add the kale and the garlic and continue to cook for another 5 minutes or so. The kale should be wilted and somewhat tender and the onions and garlic should be golden.
  3. Add a little half and half to keep things moist and continue to cook until everything is very tender. Set aside
  4. If you choose to precook the bacon, lay the strips in a medium skillet and cook over low heat 5 -7 minutes until the bacon begins to render some fat. Remove from the pan and drain on paper towels while you prepare the tenderloin.
  5. Trim any fat from the tenderloin. Using a sharp knife, cut along the length of the tenderloin so that it lays flat. Be careful not to cut all the way through. Set aside.
  6. Spoon the filling into the pork tenderloin stopping a bit short of the ends. Smooth the filling out stopping about 1/2 inch from the edges.
  7. Pull the cut edges together so that the filling is completely enclosed and the tenderloin is more or less back to its original shape.
  8. Wrap the bacon strips around the tenderloin covering it completely. Overlap the strips as necessary to create the coverage. Secure with tooth picks. Know how many you are putting in and make sure to take the same number out prior to serving.
  9. Place the tenderloin on a preheated grill and cook over medium high heat, turning as needed to brown and cook evenly, 20 - 25 minutes. Tenderloin is done when it reaches an internal temperature of 145 degrees.
  10. Allow the tenderloin to rest at least 5 minutes before slicing.
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