Endive & English Pea Salad

Unfortunately, I don't have a picture, but this recipe was delicious. I used English peas bought still in the shell. You could try this recipe with frozen peas, but it might not taste as fresh.

INGREDIENTS
1 cup freshly podded English sweet peas
1 meyer lemon
1 lime
1 small orange
2 scallions (green onion) finely sliced
1 Belgian endive
1 red Belgian endive
2 slices of prosciutto
Extra Virgin olive oil
kosher salt
Freshly cracked pepper
1 tsp pimenton ahumado (smoked paprika)
Fresh shavings of Parmigiano-Reggiano

DIRECTIONS
In a small saucepan, bring water to a boil. Boil peas until just tender. Remove from water and place in ice-water immediately. Set aside. Juice the lemon, lime and orange. Wash and pat dry four leaves of yellow endive and four leaves of red endive. Set aside. On two salad plates, drizzle a little olive oil using a pour spout. Set two yellow endives criss-crossed with two red endives on each plate (be creative). Drain the peas. In a small bowl, combine the peas with the scallions. Drizzle olive oil on top, add a good pinch of salt and pepper, and pimenton ahumado. Mix. Add citrus juices. Spoon peas and scallion salad into the four endive leaves on each plate. Rip a prosciutto piece in half and set on each side of the plate. Garnish with parmigiano shavings. Serves 2.

Fennel and Roasted Beet Salad with Truffle Chevre

INGREDIENTS
1 fennel bulb, sliced as thin as possible
3 tbsp fennel fronds, chopped (the feathery part of of the fennel stalk)
2 medium roasted beets, diced
2 shallots, finely sliced
1 small tomato, sliced in wedges
Cypress Grove Truffle Tremor Chevre
Fresh Italian or French bread

DRESSING
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
2 tbsp white balsamic vinegar

DIRECTIONS
Combine the vegetables. Toss with dressing. Serve with crostini and chevre cheese.

Yields 4 small servings.

Variation:
Add baby arugula to the salad and toss with the following dressing:
GARLIC GINGER LEMON VINAIGRETTE
1 1/2 tbsp extra virgin olive oil
1 tsp kosher salt
1 tsp fresh cracked pepper
the juice of half a lemon
1 tsp freshly grated ginger
1 tsp minced garlic (or 1 garlic clove, minced)

Tuscan Cannellini Bean & Prosciutto Dip

This is an easy, delicious dip. I got the recipe idea from Real Simple magazine.

1 can cannellini beans, drained and rinsed
1 small garlic clove, finely chopped
3 scallions, sliced
3 tbs. extra-virgin olive oil
1 tbs. fresh lemon juice
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 ounces prosciutto, ripped in 1 inch pieces


In a medium bowl, combine the beans, garlic, scallions, olive oil, lemon juice, salt, and pepper. Fold in the prosciutto. Serve with bruschetta toasts, sliced baguettes or pita chips.

Mediterranean Noodles

One of my favorite entrees at a local restaurant is their Mediterranean Noodles. I've attempted my version of this delicious dish.

INGREDIENTS
linguini, al dente
3 tbs olive oil
marinated artichoke hearts, quartered
plum tomatoes, roasted and chopped
2 tsps pine nuts, roasted
1 cup fresh spinach, lightly steamed
5 to 8 cloves freshly roasted garlic
5 to 8 castelverano or kalamata olives, pitted
2 tbs freshly grated parmigiano-reggiano
2 oz goat cheese
kosher salt
fresh ground pepper

Combine the linguini, olive oil, artichokes, tomatoes, pine nuts, garlic, olives and spinach in a large bowl. Fold in the parmigiano, salt and pepper. Top with the goat cheese. Serve.

Portuguese-Style Tuna Casserole

While I was growing up, my mother often made recipes that contained elements of Portuguese-style cuisine. For example, lots of olive oil, potatoes, kalamata olives and onions. This recipe is inspired from many recipes my mother taught us.

INGREDIENTS

3 potatoes, boiled, cubed
4 carrots, boiled, cubed
3 eggs, boiled, sliced
1/4 cup frozen petit peas
1 can tuna in water
fresh sage, minced
fresh dill, minced
fresh oregano, minced
1 small onion, chopped
1 red or yellow bell pepper, chopped
1 tomato, diced
3 cloves garlic, chopped
fresh ginger, about 3 small pieces
2 tbsps kalamata olives (about 8 - 10)
olive oil (about 1 cup)
flavorful beer (about 1/2 cup)
kosher salt to taste
fresh ground pepper to taste
paprika to taste

DIRECTIONS

In a casserole dish, gently combine all solid ingredients until evenly distributed in the dish. Drizzle olive oil until coated. Add salt, pepper and paprika to taste. Add beer. Cover dish with foil. Bake at 400 degrees for 25 minutes. Remove foil and bake another 5 minutes or until top is bubbly and golden. Serve.

Easy Pasta Salad

You'll find common themes in my blog when I have certain ingredients in the refrigerator. This pasta salad has artichoke hearts and olives, but also the regular ingredients of my traditional salad. I'm making it for my sister's baby shower. They will love it.

INGREDIENTS

Basic Pasta Salad

1 bag pasta, cooked al dente in salted water (I'm using spiral)
1 tbsp lemon zest
juice of 1 lemon
1/4 cup olive oil
1 medium onion, diced
1 red pepper, chopped
1 tomato, diced
3 cloves of garlic, minced or sliced
4 tbsp fresh parsley, chopped (or 1 tbsp dried)
1 tbsp sea or kosher salt
fresh ground pepper to taste
1/2 fresh parmesan cheese

Optional

6 marinated artichoke hearts, chopped
3 tbsp kalamata olives, pitted
1 cup feta cheese
1 cup pine nuts

DIRECTIONS
Saute in a small pan the onion and red pepper until carmelized. Set aside until cool. Combine all ingredients in a bowl. Serve.

5-Minute Artichoke Olive Dip

I made this today and it took me about 5 minutes. The flavors marinate a little better if you serve after 15 minutes. This dip is a big hit.

INGREDIENTS
2 cups sour cream
1 tsp minced dried onions or 1/2 tsp onion powder
1/2 tsp onion or garlic salt
1/4 tsp paprika
1/2 cup marinaded artichoke hearts
4 or 5 green olives, pitted
6 to 8 kalamata olives, pitted
2 tsp fresh dill (or dried)
1/2 cup feta cheese
1/2 cup pine nuts
salt and pepper to taste

DIRECTIONS
Combine artichoke, olives, dill, and pine nuts in mini-prep. Chop until smooth. In a bowl, fold mixture into sour cream. Mix in feta cheese, dried onions, dried spices and salt. Refrigerate for about 10-15 minutes. Serve with chips, pita chips or crudites.

TIPS
Instead of minced dried onions or onion powder, you can substitute fresh minced onions. You can also substitute dried dill for the fresh, just cut down the quantity to 1 tsp.

Caprese

Variations of the caprese salad pop up in dinners I serve, or in spreads at parties I throw. You can pretty much do anything with tomatoes, mozzarella and basil and make it into something caprese. Here are a few examples:

Traditional Caprese Salad

INGREDIENTS
2 beefsteak or hot house tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
cerignola olives
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of various colors of heirloom tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Add olives. Sprinkle salt and pepper to taste. Serve.

Grape Caprese Salad

This is a recipe that is extremely easy to make and keeps well during a party.

INGREDIENTS
1 quart of grape tomatoes washed
1 quart container of bocconcini (bite-size balls of fresh mozzarella)
1 bunch of red seedless grapes
1 bunch of green seedless grapes
8 ounces of kalamata olives pitted
3 bunches fresh basil chopped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Clean and place all ingredients in a big tupperware container with lid. Shake gently. Pour into serving platter and serve.

Tuscan Heirloom Tomato Caprese Salad

INGREDIENTS
various colors of heirloom tomatoes sliced
1 buffalo fresh mozzarella ball sliced
a couple bunches of basil chopped
toasted bruschetta bread drizzled with olive oil and ripped
extra virgin olive oil
balsamic vinegar (optional)
kosher salt
fresh cracked pepper (optional)

DIRECTIONS
Cascade the slices of tomatoes and mozzarella on your serving platter. Sprinkle chopped basil on slices. Drizzle olive oil over tomatoes and mozzarella. Drizzle balsamic vinegar over platter. Sprinkle salt and pepper to taste. Serve.


VARIATIONS TO ABOVE RECIPES
Try replacing the tomatoes with fruit, such as strawberries. True Caprese salad does not call for olives, or balsamic. Those are optional but delicious.

Prosciutto and Mozzarella

This is my friend Melissa's variation to caprese that has become a party favorite.

INGREDIENTS
prosciutto di parma, sliced
fresh buffalo mozzarella, sliced
extra virgin olive oil
kosher salt

DIRECTIONS
Place the slices of mozzarella in the middle of the serving platter. Layer the slices of prosciutto along the sides. Drizzle with olive oil. Sprinkle salt only on the mozzarella portion of the platter. Serve.