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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