Roasted tomato & zucchini salad
Serves 4
6 Roma tomatoes
4 zucchinis
Bertolli Extra Virgin Olive Oil
2 garlic cloves, minced
Salt and pepper (to taste)
2 6-ounce balls of buffalo mozzarella, cut into 3/4-inch slices
Approximately 10 large leaves of fresh basil
Shaved Parmesan cheese
Dressing
1 tablespoon balsamic vinegar
1/2 cup Bertolli Extra Virgin Olive Oil
1 clove garlic, minced
1/2 teaspoon paprika
Cut tomatoes into 1/2-inch slices, and zucchini lengthwise into 1/8-inch ribbons. Season both with minced garlic, salt and pepper and drizzle with olive oil. Roast on grill with cut side up for about 10 minutes, or until nice and evenly roasted.
To assemble the salad:
Place the tomato, zucchini (folded) and mozzarella on top of each other, like a tower, with a basil leaf in between layers. Season layers with salt and pepper and a drizzle of dressing. Sprinkle with shaved Parmesan on top.
10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
3/8 teaspoon white pepper
1 1/2 tablespoons kosher salt
1/2 cup Tuscan Herb paste
1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
1 cup heavy cream, warmed
Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.
Tuscan Herb Paste
Yield: 2 1/4 cups
1 tablespoon fresh basil
Summer is the ideal time to have friends and family over for casual get-togethers that are centered on the grill and outdoor dining. Add some zip to your summer party with a few tips and a simple recipe that are sure to please your guests.
Set the Mood: Get the party started right with some great music. Bring the speakers outside and start your playlist about 20 minutes before anyone is expected to arrive. That way, you get into the swing of things early - and you’re ready for any early birds.
1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce
3 tablespoons olive oil
6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash)
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 box (12 ounces) fettuccine, cooked and drained
In 2-quart saucepan, heat pasta sauce until heated through; set aside and keep warm.
No salad deserves to be naked. After all, a dish that can deliver so much taste and nutrition in one meal should always be served with style. With all the healthy convenience items available in supermarkets, it’s easy to liven up a lonely bowl of lettuce. Here are some easy ideas from Mrs. Cubbison’s Test Kitchens:
Chicken Nugget Caesar Salad - Toss chopped romaine lettuce with bottled Caesar dressing; top with boneless chicken nuggets. Sprinkle with Parmesan cheese and Caesar Salad Restaurant Style Croutons. A kid-pleasing meal in minutes!
1 tablespoon olive oil
1 large yellow onion, very thinly sliced (about 2 cups)
1 refrigerated pie crust (half of 15-ounce package)
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, well drained
1 package (8 ounces) herb and garlic-flavored goat cheese
2 tablespoons chopped fresh thyme
Grated or shredded lemon peel (optional)
