Grilled Vegetables

INGREDIENTS

6 baby eggplant, cut in half

4 zucchini, cut lengthwise

2 red onion, thickly sliced

3 Beefsteak tomatoes, thickly sliced

Large mushrooms

Asparagus

Carrots, with roots

Small Mozzarella balls

Salt and pepper

Balsamic vinegar

Basil

Basting mixture:

1 stick butter

2 teaspoons olive oil

2 cloves garlic, chopped

4 tablespoons dry white wine

DIRECTIONS

• Cut vegetables. Season with salt and pepper


• Melt butter with oil and garlic until heated through. 


• Remove from heat and stir in wine.


• Brush all vegetables with basting mixture.


• Place vegetables on oiled grill rack.


• Grill for 15-20 minutes on medium heat, turning over twice.


• Transfer vegetables to a large platter.


• Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil.  Top with mozzarella balls.

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Grilled Salmon with Crabmeat Stuffing

INGREDIENTS

Non-stick spray

2 pounds salmon, skin removed 

¼ cup olive oil

Salt and pepper

Paprika

½ stick butter, melted

¾ cup Italian breadcrumbs

¼ cup tomatoes, diced

1 -16oz can crabmeat

1-2 cloves garlic, crushed

¼ cup capers, rinsed

Cooking twine

Sauce

4-6 lemons, squeezed

1 cup white wine

½ stick butter

DIRECTIONS

• Melt butter in pan then remove from heat.  Stir in breadcrumbs, tomatoes, crabmeat, garlic and capers. Mix well to combine.


• Place salmon on work surface.


• Spread crabmeat mixture on top of salmon in a thin layer.


• Tightly roll salmon, jelly roll style, tying every ¼ inch with cooking twine.


• Brush entire salmon surface with olive oil. Season with salt and pepper.


• Place salmon roll on top of a grill pan that has been sprayed with non-stick cooking spray.  Grill until done.


• Remove from heat and let rest before slicing.


• Melt butter and add lemon juice and wine. Drizzle over salmon slices.

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Sparkling Raspberry Lemonade

INGREDIENTS

2 -10oz packages frozen raspberries in syrup, thawed

1 can frozen pink lemonade, thawed

1 can frozen raspberry juice cocktail concentrate, thawed

6 cups water

4 cans lemon-lime beverage

1 lemon, sliced thinly

DIRECTIONS

• Spoon raspberries with syrup into ice cube trays. Freeze about 3 hours until firm.


• In a large container mix lemonade, raspberry juice and water.


• Stir carbonated beverage into lemonade.


• Place raspberry ice cubes into glass.


• Pour lemonade over ice. Garnish with lemon slices.

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Gazpacho Soup

INGREDIENTS

2 ½ cups tomato juice

1 cup peeled, seeded, finely chopped fresh tomatoes

½ cup finely chopped celery

½ cup finely chopped red bell pepper

½ cup chopped green onion

3 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

1 clove garlic, minced

2 teaspoons chopped parsley

½ teaspoon salt

½ teaspoon pepper

½ teaspoon Worcestershire sauce

Croutons

Sour cream

DIRECTIONS

• Combine all ingredients except croutons and sour cream into a glass bowl.


• Chill soup before serving.


• To serve, ladle soup into bowls and top with a dollop of sour cream and croutons.

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Watermelon/Mozzarella and Prosciutto

INGREDIENTS

10 bite-size of watermelon, rinds removed

10 bite-size pieces of Prosciutto

10 bite-size pieces of fresh Mozzarella slices

Salt and pepper

¼  cup olive oil

Juice from 1 lemon

DIRECTIONS

• Arrange watermelon pieces on platter. Top each piece of watermelon with one piece of mozzarella and one piece of prosciutto.


• Combine olive oil, lemon juice, salt, and pepper.


• Drizzle over watermelon.


• Put a toothpick in each piece.

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Lamb Burgers

INGREDIENTS

2 pounds lean ground lamb

1 small onion, chopped

½ cup pine nuts

4 tablespoons chopped fresh mint

1 teaspoon ground cumin

2 tablespoons chopped fresh coriander

Pinch of chili pepper

2 cloves garlic, crushed

Salt and pepper

Pita breads

Feta cheese, chopped

Salad greens, chopped

Tomatoes, chopped

SAUCE

1 cup Greek yogurt

½ teaspoon mint, chopped

Lemon wedges

1 clove garlic

DIRECTIONS

• Place the ground lamb, onion, pine nuts, fresh mint, cumin, coriander, chili pepper, one garlic clove, salt, and pepper in a large bowl. Mix together until thoroughly combined.


• Divide into 8 burgers. *You can also shape ground lamb mixture into logs and thread onto wooden skewers that have been soaked in cold water and dried.


• Chill in refrigerator for 30 minutes.


• Grill burgers over hot coals for 4 minutes on each side, turning only once until the juices run clear.


• Warm the pita bread on grill.


• Line the pita bread with salad greens and tomatoes and top with cooked burger.  Sprinkle with crumbled feta.


• Combine the yogurt, mint, and garlic. Drizzle over burger and top with a squeeze of lemon.

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Olive Burger

INGREDIENTS

2 pounds mixed ground round and ground sirloin

1 cup green olives with pimento, chopped

1 cup chopped white onion

½ cup chopped dill pickle

½ - ¾ cup mayonnaise

1 teaspoon hot sauce

Salt and pepper

2 teaspoons crushed garlic

1 teaspoon Worcestershire sauce

8 pieces Swiss cheese

8 large hamburger buns

*Optional: lettuce, tomato, ketchup, mustard

DIRECTIONS

• Combine meat, salt, pepper, ½ cup onion, crushed garlic and Worcester sauce. Form into 8, ¼ pound patties.


• Grill 8-10 minutes, turning only once.


• While burgers are cooking, combine olives, remaining ½ cup of onions, pickles, hot sauce, salt, pepper and mayonnaise.


• When patties are almost done, melt a piece of cheese on each burger. Remove and place burger on bottom piece of bun.


• Put olive mixture on top of melted cheese.


• If you like, add lettuce, tomato, ketchup and mustard to burger and place top of bun on top of all.

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Orange and Fennel Salad

INGREDIENTS

3 navel oranges, peeled and sliced

3 tablespoons chopped almonds, toasted

¼ cup sliced fennel, chop the fronds

¼ cup black olives, pitted and halved

2 tablespoons fresh chopped parsley

1-2 tablespoons White Balsamic vinegar

1-2 tablespoons olive oil

2 tablespoons honey

2 tablespoon red onion, minced

DIRECTIONS

• Layer oranges in rows on a large platter. Scatter fennel on top, then red onion.


• Toss almonds, olives, parsley, vinegar, oil and honey.


• Drizzle dressing over oranges and sprinkle with chopped fronds.

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Mushroom Salad

INGREDIENTS

1 pound large mushrooms

1 ½ tablespoons lemon juice

½ pound of Parmigiano Reggiano cheese, shaved

½ cup olive oil

Basil and parsley, chopped

Sea salt and pepper

DIRECTIONS

• Slice mushrooms very thinly.


• Put mushrooms in a large, flat platter.


• Drizzle with lemon juice.


• Shave cheese on top using a vegetable peeler.


• Drizzle with olive oil and season with salt and pepper. Sprinkle with basil and parsley.

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Eggplant Rollatini

INGREDIENTS

3 eggplants cut lengthwise, ½ inch thick

2 cups Italian breadcrumbs

Salt and pepper

Eggs

Oil for frying

Mozzarella cheese, shredded

Italian tomato sauce

PASTA

2 pounds Angel Hair pasta

½ cup olive oil

4-5 garlic cloves

2 cups fresh basil

½ cup grated Romano cheese

Salt and pepper

¼ cup toasted pine nuts

DIRECTIONS

• Mix breadcrumbs with cheese, parsley, salt, and pepper in a shallow dish.


• Scramble eggs in a shallow dish and heat oil in pan.


• Dredge 1 piece of eggplant in eggs, one at a time, and then in breadcrumbs.


• Fry each piece on both sides. Drain on paper towels.


• Meanwhile, cook pasta according to package directions. Toss cooked pasta with a little olive oil.


• In a food processor, pulse basil and pine nuts. Add oil slowly. Season with salt and pepper then mix in cheese.


• Toss cooked pasta really well with pesto.


• Take one piece of fried eggplant and put a small amount of pasta in the middle and roll up. Continue to do for all eggplant slices.


• Place in a baking dish and pour sauce on top. Sprinkle with shredded Mozzarella cheese.


• Bake for 20-25 minutes at 350°.

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Romaine Salad with Buttermilk Dressing

INGREDIENTS

¼- ½ cup buttermilk

3 tablespoons Parmesan cheese

2 tablespoons mayonnaise

2 tablespoons White Balsamic vinegar

2 tablespoons chopped parsley

½ teaspoon Dijon mustard

¼ teaspoon Worcestershire  sauce

¼ teaspoon hot sauce

Salt and pepper

8 cups Romaine lettuce

1 cup cherry tomatoes, halved

½ cup red onion, sliced

½ cup cucumbers, chopped

DRESSING

• Whisk buttermilk, cheese, vinegar, parsley, Dijon mustard, Worcestershire sauce, and hot sauce in another bowl.

DIRECTIONS

• Put lettuce, tomatoes, onion and cucumbers in a bowl.


• Toss salad with dressing. Season with salt and pepper.

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Pasta Amatriciana

INGREDIENTS

¼ cup olive oil

¼ pound pancetta, strips

3 cloves garlic, chopped

1 teaspoon red pepper flakes

28 oz can chopped tomatoes

Salt and pepper

3 tablespoons parsley, chopped

1 pound linguini pasta

Grated cheese

¼ cup white wine

1 stick of butter

1 onion, chopped

DIRECTIONS

• In a sauté pan, heat oil and add pancetta strips, garlic, onions, and red pepper flakes. Add wine and cook a little longer.


• Add the tomatoes. Bring to a boil to reduce and cook for at least 15 minutes. Add salt and pepper.


• Add chopped parsley and butter.


• When pasta is done, add right to the sauce along with grated cheese.


• Serve with additional cheese.

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Orzo with Vegetables

INGREDIENTS

2 cups orzo pasta

1 cup grape tomatoes, halved

½ cup feta cheese, crumbled

½ cup red onion, chopped

½ cup Kalamata olives, pitted

¼ cup fresh basil, chopped

¾ cup marinated artichoke hearts, sliced

¼ cup sun dried tomatoes, chopped

¼ cup capers, rinsed

3 cups arugula

½ cup toasted pine nuts

Dressing

¼ cup fresh lemon juice

½ cup extra virgin olive oil

2 garlic cloves, chopped

1 teaspoon oregano

Salt and pepper to taste

DIRECTIONS

• Make orzo according to package directions. Set aside to cool.


• When orzo is cooled, transfer to a large bowl and add the remaining ingredients. Mix well.


• In a small bowl, whisk together the dressing ingredients. Pour over salad mixture and toss to coat.


• Adjust the seasoning according to taste.


• Refrigerate for a couple of hours prior to serving.

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Tiramisù with Biscotti (Typical Italian cake)

INGREDIENTS:

 200 g (7 oz) of Mascarpone Cheese, room temperature
* 1½ tbsp of sugar
* 1 fresh egg
* 200 g (7 oz) Borrelli Almond Biscotti (try all 4 flavors)
* 2/3 cup of Italian espresso coffee, cooled
* 1 oz of Marsala-typical Italian sweet liqueur (optional)
* Cocoa powder (for sprinkling on top)

DIRECTIONS:

Make one cup of espresso coffee. In a large bowl, beat the egg yolk together with sugar to combine them. In a separate bowl beat the Mascarpone Cheese until smooth with a wooden spoon, and then add it to the mixture. In a separate bowl beat the egg whites until stiff and add them to Mascarpone Cheese, egg yolk and sugar mixture, fold until just combined. Prepare a shallow dish to soak the Biscotti inside a mixture of Marsala liqueur and coffee until soft. Arrange a layer of Biscotti in a serving bowl, then put the cream mixture on top and sprinkle with the cocoa powder. Chill for a couple of hours in the refrigerator.

For a crunchy topping take an Almond Biscotti and roughly grind in your hands. Sprinkle on top of cake after the cocoa topping for a crunchy texture.

Thank you to our friends at Borrelli Gourmet Foods for providing us this recipe.  Please go to www.borrelligourmetfoods.com for information on the wonderful products they produce.

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Roasted Garlic Bread

Serves: 6
Roasted garlic has a nice, mild flavor that is delicious with bread


INGREDIENTS
3 garlic heads, large
1/8 cup of olive oil
8 sage leaves
¼ cup butter, softened
½ cup sundried tomatoes
1 ½ tablespoons sea salt
1 baguette, toasted and cut into rounds

DIRECTIONS
Preheat oven to 400 degrees.
Cut off top inch of garlic heads; drizzle with olive oil and wrap tightly in foil.  Put foil in pan and transfer to oven; Roast for one hour.
Remove from oven and let cool.
Squeeze garlic out of skins into bowl and mash with fork.
In small pan on stovetop sauté the sage leaves in olive oil until crisp.  Remove from heat.
Spread softened butter on toast rounds; top with roasted garlic, sliced sundried tomatoes and sage. Sprinkle with sea salt and serve.

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Prosciutto Wrapped Pork

Serves: 4-6
The saltiness and flavor of the prosciutto really dresses up this pork chop recipe


INGREDIENTS
4 pork chops, boneless and center cut – ½ inch thick
1 teaspoon kosher salt
Black pepper
4 slices prosciutto
4 tablespoons olive oil
12 sage leaves
2 tablespoons capers, drained
1 tablespoon butter
1 lemon, zest and juice
2 garlic cloves, chopped
1 bag baby spinach leaves, (6 ounce size)

DIRECTIONS
Season pork chops with salt and pepper; wrap one slice of prosciutto around each chop.
On stovetop heat two tablespoons of olive oil in large skillet over high heat; add chops and cook until golden brown and cooked through – two to three minutes per side. Transfer to oven on low heat to keep warm while preparing sauce.
Add one tablespoon of oil to sauté pan; add sage leaves and sauté for one minute over medium high heat.  Remove from heat.
Remove sage leaves and whisk in capers, butter, lemon juice and zest.  Transfer sauce to a gravy boat.
Back in the same pan sauté garlic in one tablespoon of oil; add spinach and cook for two minutes. Season with salt and pepper.
Make a bed of spinach on serving dish; top spinach with pork chops.  Ladle sauce on top of pork and enjoy.

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Peach and Amaretti Cookie Bruschetta

Serves: 6
The peach preserves give this bruschetta its fresh flavor

INGREDIENTS
1 baguette, large
½ cup olive oil
¼ cup butter, softened
¼ cup sugar
1 cup peach preserves
1 cup Amaretti cookies, crumbled
Powdered sugar

DIRECTIONS
Preheat oven to 425 degrees
Slice baguette into pieces; arrange on a baking sheet.  Brush with olive oil.
Transfer to oven and bake until golden brown.
Remove from oven, transfer to dish and top with softened butter and sugar.  Top with peach preserves and crumbled Amaretti cookies.
Sprinkle with powdered sugar and enjoy.

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Pasta with Sausage, Fennel, Mushrooms, & Peas

Serves: 4-6
The spicy sausage and vegetables gives this pasta dish great flavor

INGREDIENTS
4 tablespoons olive oil
1 pound Italian sausage, spicy with casings removed
1 fennel bulb, large, trimmed and thinly sliced (3 cups)
1 package mushrooms, sliced baby bella – 8 ounce size
4 large garlic cloves, chopped
1 tablespoon fennel seed
¾ cup peas, frozen
½ cup whipped cream
1 cup chicken broth, low salt – little more if needed
Salt and pepper
1 pound pasta shells
1 package of baby spinach leaves, 5 ounce size
½ cup Parmesan cheese, grated
Chopped fennel fronds


DIRECTIONS
In stovetop heat two tablespoons of olive oil in a large skillet; add sausage and sauté until golden brown; remove meat from pan and set aside
Heat up two tablespoons of olive oil; add fennel and sauté for a few minutes.  Add mushrooms; sauté until all the liquid from the mushrooms evaporates, about five minutes.
Return sausage to pan with mushrooms, stir in peas and cook together about ten minutes. Add in garlic and fennel seed, stir for one minute.
Stir in whipped cream and one cup of chicken broth; bring to boil and cook until liquid is reduced and slightly thickened, two to three minutes.
Season sauce with salt and pepper.
In the meantime, cook pasta in boiling salted water on stovetop until al dente; firm but cooked.
Drain pasta and return to pot; add sausage mixture to pasta and toss until well blended. Add spinach and toss until spinach wilts.
Stir in Parmesan cheese and extra chicken broth if needed.
Upon serving sprinkle with fennel fronds and additional cheese if desired.

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Bruschetta and Eggplant

Serves: 4-6

The eggplant adds great texture and flavor to this bruschetta recipe

INGREDIENTS

6 -1/2 inch eggplant rounds

Salt and pepper for seasoning

4 tablespoons olive oil, plus a little extra

1 loaf Ciabatta bread

¼ cup marinara sauce, prepared

2 ounces goat cheese

1 cup mozzarella cheese, grated

1/3 cup basil, freshly chopped; plus six whole leaves for garnish

DIRECTIONS

Preheat oven to 400 degrees. 

In large skillet on stovetop heat 2 tablespoons of olive oil over medium high heat. Season eggplant rounds with salt and pepper and sauté five minutes on each side. Remove from oil and drain on paper towel. 

Cut Ciabatta loaf in half and brush insides with olive oil; sauté in skillet with olive oil one minute per side. 

Remove from heat; transfer to baking sheet with sliced side of bread facing upwards. 

Brush with ¾ cup of marinara sauce; crumble goat cheese on top.  Add chopped basil and top with eggplant slices. 

Mound grated mozzarella on top of eggplant slices and spoon remaining sauce over top. 

Transfer baking sheet to oven and bake for twelve minutes until hot and bubbly.

Remove from oven; cut into pieces and garnish with basil leaves. Serve warm

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Lemon Lush Napolean

Serves: 4

This is a lovely variation of the popular French puffed pastry

INGREDIENTS 

Wonton wrappers

2 tablespoons butter, melted

4 teaspoons sugar, coarse

1 ¾ cup plain yogurt, Greek style

¼ cup lemon curd

1 cup raspberries 

1 cup blueberries

Powdered sugar

DIRECTIONS

Preheat oven to 325 degrees. 

Place wonton wrappers on greased cookie sheet.  

Lightly brush wrappers with melted butter using pastry brush; sprinkle with sugar.  Turn on alternate side and repeat process.

Transfer to oven and bake for twelve to fourteen minutes rotating cookie sheet halfway through bake time.

Remove from oven and transfer to baking rack to cool.

In a medium bowl mix yogurt and lemon curd until blended. 

On four separate plates arrange a layer of wonton wrappers; spread three tablespoons of yogurt mixture on each wrapper.  Top with raspberries and blueberries.

Repeat one more layer per dish ending with wonton wrapper on top.

Sprinkle with powdered sugar and serve.

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