Breads, Sides & Salads

//Breads, Sides & Salads

Chadwick Boyd’s Parmesan Biscuits with Black Pepper

Here's a biscuit recipe from our recent Guest Foodie Chadwick Boyd. If you went to the movies in March, you might have caught his “Reel Food” episode before the coming attractions, featuring a biscuit-making session as well as entertainment tips for hosting a “bacon three ways” bar. - bonnie BonnieBOTB Follow @BonnieBOTB   Parmesan Biscuits with Black Pepper 2¼ cups all-purpose flour, plus more for rolling 1 tablespoon baking powder 1 teaspoon baking soda 1½ teaspoon kosher salt ¼ teaspoon black pepper 1½ cups grated parmesan cheese 3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish 2 cups whole-milk Greek yogurt 2-3 tablespoons [...]

By | September 21st, 2017|Breads, Sides & Salads, Recipes|0 Comments

Chopped Winter Salad from Fire + Ice: Classic Nordic Cooking

This recipe for Salat af rå tern (Chopped Winter Salad) comes from Guest Foodie Darra Goldstein‘s Fire + Ice: Classic Nordic Cooking. She writes, "This Danish salad, is an antidote to winter—bright, crisp, and filled with vitamins. The Danes use rapeseed (canola) oil for most of their cooking, but I like to add a little olive oil to enhance the salad’s fruity notes. Good cider vinegar is also a must—make sure you don’t use one that is simply “cider flavored.” Although dicing the vegetables by hand may seem a little tedious in this era of the food processor, it only takes a few minutes and yields a better texture. The small [...]

By | October 14th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

According to vegan chef Chad Sarno, creator of this recipe, even those who don't generally like Brussels sprouts will like this version of them shaved thin, quickly fried and paired with hot sauce and pistachios. This recipe — like the Sprouted Buckwheat Tabbouleh — is from Living the Farm Sanctuary Life, a vegan and animal-friendly lifestyle guide. - bonnie BonnieBOTB Follow @BonnieBOTB   Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha 2 tablespoons peanut or coconut oil 3 shallots, thinly sliced 4 cups thinly shaved Brussels sprouts 1⁄2 cup lightly toasted pistachios 1⁄2 teaspoon sea salt 1⁄2 teaspoon ground black pepper Sriracha sauce to taste Over high heat, add the oil [...]

By | September 19th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Mushroom Toast from Fire + Ice: Classic Nordic Cooking

This recipe for Svamptoast (Mushroom Toast) comes from Darra Goldstein's newly published Fire + Ice: Classic Nordic Cooking. Darra writes, "The first time I saw the name of this dish in Swedish, I immediately thought of swamps and bogs, not the best association for something I was about to eat. While it’s true that Swedish svamp and English “swamp” share an etymology, please don’t let linguistics deter you from making this toast. It’s Swedish comfort food at its best, quickly prepared and utterly satisfying. And don’t worry if you can’t find chanterelles. Any wild mushrooms will do." - bonnie BonnieBOTB Follow @BonnieBOTB Svamptoast (Mushroom Toast) 8 ounces chanterelles 3 tablespoons [...]

By | May 24th, 2016|Breads, Sides & Salads, Recipes|1 Comment

Baby Kale and Tuna Composed Salad from Power Greens Cookbook

Dana Jacobi, in her new cookbook (on sale April 12) "Power of Greens" calls for tongol tuna in this salad recipe; the type — she mentions —  lowest in mercury.  It, like all tuna is a good source of omega-3 fatty acids. You can substitute any canned tuna for use in this simple to prepare salad. - bonnie BonnieBOTB Follow @BonnieBOTB   The head-clearing kick of wasabi is a fun surprise in this chunky tuna salad. Wasabi, of course, goes well with tuna but it is good with the tomatoes and kale, too. Use any kind of baby kale — green, red, or mixed — will work. Baby Kale and [...]

By | April 9th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Fennel Tabbouleh from V is for Vegetables

Last year we interviewed Michael Anthony (executive chef and restaurant partner at Gramercy Taven and Untitled) just before the publication of his latest book “V is for Vegetables: Inspired Recipes & Techniques for Home Cooks — from Artichokes to Zucchini” (Little, Brown & Company). We're now sharing a colorful, crunchy salad from the tome, featuring fennel, one of my favorite veggies. - bonnie BonnieBOTB Follow @BonnieBOTB This salad shows off another side of fennel: fresh, crunchy, and full of anise notes. Israeli couscous isn’t a grain like bulgur or farro; it’s an extruded wheat pasta whose size and texture work well with the fennel dice and other chopped and tossed [...]

By | February 5th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Roasted Asparagus with Spicy Lemon Mayo

A follower requested my recipe for Roasted Asparagus with Spicy Lemon Mayo that I mentioned in a recent post with a recipe for my Greek Rice Salad. I don't have a detailed recipe with quantities, but I do have some general instructions to share to make Roasted Asparagus with Spicy Lemon Mayo. Purchase asparagus of about the same size, so they'll cook evenly. Remove and discard any shriveled ones. Rinse, then break off and discard the woody bottom part off the bottom of each stalk. Heat oven to 450 degrees F. You can also roast them on the grill using a perforated/mesh pan. Place the spears in a single layer on [...]

By | September 25th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Greek Rice Salad from my “Rice” Cookbook

When visiting friends in the Hamptons, I ended up in the kitchen preparing a make-ahead lunch. That meal included my favorite Greek rice salad from my first cookbook "Rice," along with cooked shrimp and roasted asparagus topped with a spicy lemon aioli. I liked that this lunch could all be prepared ahead, actually sitting on the table awaiting our company. The rice salad takes about 10 to 15 minutes of prep time, plus 20 minutes of cooking time. If you use brown rice, cooking time will be about 20 - 25 minutes longer. Give it a try. It's one of my favorites! - bonnie BonnieBOTB Follow @BonnieBOTB   GREEK RICE [...]

By | August 26th, 2015|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese

I chose the Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese recipe from Virginia Willis's newest cookbook, "Lighten up y'all" to share, as I'm a sucker for any salad with warm goat cheese. I especially like that the nutty cheese is on a slice of apple in lieu of bread. One salad serving is 255 calories, 16 grams fat, 4 grams fiber and 14 grams protein. In the book, Virginia writes, "chèvre chaud, which translates to “hot goat cheese,” is a traditional French dish that consists of a disk of fresh goat cheese melted on a bread crouton and served with crisp sturdy greens, often frisée. I first came across the [...]

By | March 28th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Kate Suletzki’s Hasselback Potato Skillet Bake

Check out the look of the potatoes in the prize winning Hasselback Potato Skillet Bake; they're somewhat reminiscent of our Armadillo Rosemary Roast potatoes. But this recipe won blogger Kate Suletzki a $500 gift certificate to the Food52 Shop in a recipe contest run in partnership with the Idaho Potato Commission (IPC). In addition to trying Kate's recipe, do check out the amazing food photography on her blog (A Cup of Sugar, a Pinch of Salt)! Hasselback Potato Skillet Bake 6 to 8 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons [...]

By | March 4th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Old Style Ikarian Tourlou

In getting ready to interview Diane Kochilas for her Guest Foodie post, I perused her newest cookbook, Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014).  Diane offers lot of appealing recipes in the new book, many of which are as ultra simple as this turlu (the Turkish word for hodgepodge) of squash and potatoes, seasoned with lots of oregano. "Tourlou is typically a mixed summer vegetable casserole found all over the Eastern Aegean. ...There are many similar casseroles around Greece that go by different names.... What I like about this old Ikarian recipe is its utter simplicity. It also reminds [...]

By | November 23rd, 2014|Breads, Sides & Salads, Recipes|0 Comments

Oven-Roast Mushrooms

Earlier this summer I received some organic mushrooms from the farmers from Shibumi, a Princeton, NJ farm, selling their goods at the Andaz Wall Street (NYC) Farmers’ Market. Every Thursday through mid November from 11am to 6pm, the hotel’s plaza offers a tiny farmers' market featuring produce from local farms. I used this oven roast mushroom recipe for  their shiitake, maitake, lemon oyster and lion's mane ones. The resulting crisp mushrooms were almost like eating candy. And, the farmers said they'd last at least a week or so in the fridge to be added to pastas, risotto, salads or whatever. Oven-Roasted Mushrooms Mushrooms, torn or cut into similar-sized pieces, leaving [...]

By | September 2nd, 2014|Breads, Sides & Salads, Recipes|2 Comments

The Wedding Weekend

On the eve of Thanksgiving, I’m giving thanks for my new family — one that has grown exponentially since Eric married Casey Brogdon at a 4-day wedding weekend last month in Lisbon, New Hampshire at Bishop Farm. And thanks that the wedding was everything they wanted it to be. I was responsible for the rehearsal dinner and day-after brunch; Casey’s mom and dad for everything else, with her dad handling the weekend food. First night, Casey's dad Bill served his famous Texas chili, to satiate the hungry slosh-ball players after their inaugural match...that’s a game of kickball where the players hold a beer in one hand and must refill from [...]

By | November 26th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

ilili’s Lebanese Thyme Salad

After dining at ilili on Fifth Avenue in NYC, I begged for their refreshing palate-cleansing salad, and tested it recently. This is my edited version. ilili’s Lebanese Thyme Salad 1 lemon 1 1/2 bunches parsley, stems removed 6 sprigs fresh oregano, stems removed 6 sprigs fresh thyme, stems removed 1 sprig fresh marjoram (optional), stems removed Two 5-ounce bags arugula 6 oz. pitted, halved Lebanese green olives* Dressing 1 tsp kosher salt ½ cup (4 oz) freshly squeezed lemon juice ½ cup (4 oz) extra virgin olive oil ¼ tsp white wine vinegar ¼ clove garlic minced 1/2 shallot, minced Crushed black pepper, to taste Zest** the lemon and put [...]

By | July 15th, 2013|Breads, Sides & Salads, Recipes|0 Comments

Bruce Aidells’ Baharat

When interviewing Bruce Aidells for our Guest Foodie post this week, he shared this recipe from his cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat. "In Arabic, baharat means “spices,” and the blend is used all over the Middle East, from Turkey to Iraq. There are many variations, depending on the country and family recipe. Although you can purchase Baharat from Middle Eastern specialty markets, you can easily make your own. If possible, grind the spices from whole seeds." Baharat 2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2 tablespoons dried oregano (I use Greek) 1 tablespoon dried mint 1 [...]

Mac ’n Cheese with Roasted Jalapenos & Bacon

Serve this rich dish as a side dish or appetizer. It was developed for Cabot Creamery Cooperative by sous chef Josh Rollins, The Pitcher Inn, Warren, VT. We've adapted it for you. Mac ’n Cheese with Roasted Jalapenos & Bacon 4 oz applewood-smoked bacon, diced 3/4 cup panko (Japanese-style) breadcrumbs 2 T unsalted butter 2 T unbleached all-purpose flour 2 cups whole milk, heated to just below simmer 12 oz Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Reserve Aged Cheddar, grated  (about 3 cups) Salt to taste 8 oz dry garganelli, penne or fusilli pasta 2 jalapeno peppers, roasted, peeled, seeded and diced Cook bacon in skillet until [...]

By | June 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

Big Party Prep: Be Uber Organized

Prepping for on open house with 70+ guests for Eric's engagement party, I tried to do as much ahead as possible. Silly me, I am just realizing that I'm not as young as I used to be. I just can't stand on my feet as long as I used to. So...I got uber-organized, making lists and lists and lists of what needed to be done with setting the "stage" and the food— and then did as much ahead as possible. You can too. First, write down what needs to be done detailing the menu and what you need for serving it. From that master list, make a list of what [...]

By | April 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

Make-Ahead Ravioli Salad

Until recently, the Oscars had been my Superbowl. Nothing could have kept me — the Oscaraholic — from watching. But no longer, as in the past few years the show became incredibly boring. So this year, I decided to have a few people over to my pied-à-terre to watch my new Oscars... the Golden Globes. So what to serve? Since my place is very tiny  — about 500 square feet —  with a workable, but tiny kitchen  I wanted something that I could make ahead so I could enjoy the red carpet and awards with my guests. Perhaps a pasta salad with lots of veggies, I thought. I began looking [...]

By | January 22nd, 2013|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Fresh Blueberry and Cranberry Relish

Use this fresh berry relish — made from both blueberries and cranberries — as a side dish for your holiday dinner. Top turkey, pork or ham; add to sandwiched or just top vanilla ice cream, sorbet or frozen yogurt. Fresh Blueberry and Cranberry Relish 1 cup fresh blueberries 1 cup fresh orange juice 2 cups fresh cranberries 1 T orange zest 3/4 cup sugar 1 t vanilla Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend. Makes twelve 1/4-cup servings   Recipe and [...]

By | December 6th, 2012|Breads, Sides & Salads, Recipes|0 Comments

Claire’s Moroccan Sweet Potatoes

Just in time for your holiday meal, this Moroccan recipe for sweet potatoes comes from Claire Criscuolo of Claire’s Corner Copia, a nationally acclaimed vegetarian restaurant in the heart of downtown New Haven. This healthful recipe is a great way to kick off the fall season as it's loaded with beta-carotine and fiber. Moroccan Sweet Potatoes Chef Claire Criscuolo, of Claire’s Corner Copia, New Haven 6 medium sweet potatoes, cut into 1-inch cubes 3 medium carrots, cut on the diagonal into ½ inch slices 1 large yellow onion, slice into ¼-inch rings ¼ cup olive oil 1 teaspoon cinnamon ¼ cup brown sugar 1 tablespoon vanilla extract ¼ cup golden [...]

Emeril’s Cornbread and Andouille Dressing from Woman’s World

Deborah Woody wrote to us asking, "Emeril Lagasse did a creole cornbread/sausage dressing for Women's World weekly magazine for a Thanksgiving edition years ago. I can't find that recipe anywhere on line. Can you find it for me? I remember some of the ingrediants. Boxed cornbread mix, heavy cream, 1lb bulk sausage, jalepenos, green onions, bell peppers, niblet corn. You could do part of this dressing/stuffing mix ahead of time. Please help me. Thank you." We contacted Woman's World and got this recipe published in November 2003, when the entire Thanksgiving feast was Emeril's recipes. Enjoy.                      

By | November 14th, 2012|Breads, Sides & Salads, Recipes|0 Comments

Root Beer Pulled Pork

On a recent Guest Foodie post, Nancy Hopkins — Senior Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine —  in response to a query about what she likes to serve when she entertains, mentioned  a long-roasted pork.  Here's the recipe -- unfortunately she didn't have a photo to accompany it. Root Beer Pulled Pork Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness. Prep: 15 minutes Cook: 30 minutes Slow Cook: 8 to 10 hours (low) or 4 to 5 hours (high) 1 2 1/2 to 3-pound pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon cooking oil 2 medium onions, cut [...]

By | October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Felicity Huffman’s Can’t Get Enough Salad with Blackened Chicken

I met the delightful Felicity Huffman (one of the Desperate Housewives and wife of William H Macy) at a Dole luncheon on the rooftop of the Empire Hotel. She spoke about her Salad'tude (the current Dole salad marketing campaign)... Hers is "sweet and spicy with a cheesy sense of humor, chunky undertones, rich in love with low fat lips." Here's one of her recipes served at the luncheon. Can’t Get Enough Salad with Blackened Chicken 1 pound chicken breast tenders 1/4 c (4 T) butter, melted 2 T  blackening seasoning* 10-ounce package hearts of romaine 15-ouunce can black beans, drained 1/2 c sliced dried mango or 1 c fresh 1 [...]

By | June 20th, 2012|Breads, Sides & Salads, Recipes|0 Comments


In a newsletter I received from Kardea Gourmet recently, I saw this simple recipe for chimichurri — an herb-oil sauce to add flavor to foods used widely in Argentina. Thought I'd share it! Traditionally it's used for grilled meats — especially steak, but you can also use it on vegetables and fish, as a garnish to soups or hummus, and to moisten sandwiches. Quick to make, stores up to five days, and adds zest to any meal. Chimichurri 1 bunch cilantro or parsley, well rinsed 4 cloves garlic, chopped 1/2 c extra virgin olive oil 1⁄3 c sherry wine vinegar (or any other) 1⁄4 c water Finely chop cilantro, then add [...]

By | March 18th, 2012|Breads, Sides & Salads, Recipes|0 Comments

“Armadillo” Rosemary Roasted Potatoes

At a recent dinner party, my friend Sharon's crispy potatoes had everyone talking. They were thinly cut potatoes, left whole so they fanned out on baking resulting in crunchy slices. Which is what everyone liked a potato to be. I decided to try to replicate them recently when I was in Atlanta preparing — with Bryan — our Thanksgiving feast. I carefully sliced each potatoes at close intervals, trying not to cut through the bottom; sprinkled them with olive oil, freshly ground pepper, kosher salt and crushed rosemary and baked until crispy. I served the potatoes on a bed of caramelized onions and garlic. They were a huge hit! Holiday dinner [...]

By | December 6th, 2011|Breads, Sides & Salads, Recipes, xyz misc|4 Comments

Deep-Dish Potato Torta with Peppers and Olives

Try this make-ahead meatless dish for a weekend brunch, picnic or tailgating, as this is good either hot or at room temperature. To simplify, just drained, jarred roasted peppers. Deep-Dish Potato Torta  with Peppers and Olives 2 pounds peeled potatoes, halved, steamed and cut into thin sliced 3 bell peppers (orange, red and yellow), roasted, skinned and sliced 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1 tablespoon extra-virgin olive oil 3 tablespoons basil pesto ¾ pound thinly sliced part-skim mozzarella or fontina cheese, divided ¼ cup shredded manchego, Romano or Parmesan cheese, divided 3 tablespoons pitted, chopped Kalamata olives [...]

By | September 25th, 2011|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Watermelon and Feta Salad

I had forgotten about this delicious refreshing salad until I saw it in a recent Oldways Mediterranean Foods Alliance newsletter. Each Friday the organization shares a recipe that reflects the Mediterranean diet. (To learn more about that way of eating just click here.) Serve that to accompany any grilled meat, fish or poultry. Watermelon and Feta Salad 1/3 cup extra-virgin olive oil or fiery chili-infused extra-virgin olive oil Juice from half a lemon (or lime) Salt and freshly ground pepper 1 medium watermelon, cut into 1- inch cubes 1 cup pitted Kalamata olives 10-ounces feta cheese, cut into cubes 1/3 cup paper-thin slices red onion 1 cup chopped fresh mint, [...]

By | June 20th, 2011|Breads, Sides & Salads, Recipes, xyz misc|0 Comments

Hearts of Palm at Jerry’s Restaurant

It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it takes center stage. With only eight ingredients, Chef Burns is able to create an wonderfully easy, gourmet addition to her menu. The salad is warm, including browned hearts of palm blended with chopped anchovies, fresh garlic, leeks, chili flakes, all topped with shaved parmesan cheese. Jerry’s is known though for their seasonal menus, so you might want to act fast if this new dish is definitely one you don’t want [...]

Express (aka Quick!) Jarlsberg Recipes

Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes: Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, [...]

By | December 16th, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Toasted Onion Mashed Potatoes

Nothing beats the flavor and aroma of sautéed onions and butter, especially in mashed potatoes.  Consider this a sumptuous side dish — developed in the Land O Lakes test kitchens  — for this year's Thanksgiving feast. Toasted Onion Mashed Potatoes 5 medium (about 10 cups) potatoes, cut into eighths 2 t salt 4 T butter 3 cups coarsely chopped onions ½ c milk, warmed ¾ c sour cream Place potatoes in 4 1/2-quart saucepan or Dutch oven.  Cover with cold water; add salt. Bring to a boil over high heat.  Reduce heat to medium; boil potatoes until fork tender, about 15 to 18 minutes.  Drain. Meanwhile, melt 2 tablespoons butter [...]

By | November 21st, 2010|Breads, Sides & Salads, Recipes|1 Comment

Whole Grain Salads

And here are some whole-grain recipes, adapted from The Oldways Table with essays and recipes compiled by Dun and Sara Baer-Sinnott. Quinoa and Orange Salad (based on one by Elisabeth Luard) Cook 1 pound quinoa according to package directions. Combine the warm quinoa, 1 diced cucumber or chayote, 6 minced scallions, 1/4 c minced parsley, 1/4 c minced mint, zest and segments from a fresh orange, 2 seeded and chopped jalapeños, 6 T olive oil, 2 T lemon or orange juice and sea salt to taste in a large bowl. Taste and adjust seasoning. Serve warm or cold. Makes 4 to 6 servings. Rice and Lentil Salad (based on one [...]

By | November 17th, 2010|Breads, Sides & Salads, Recipes|0 Comments

Woman’s World Green Bean Recipes got this request from Deb Tracey: "Please I have lost my copy of Woman's World Nov/Dec 09 and no longer have the "woman's world magazine fresh green bean casserole" I don't think my family will let me come for holiday dinner if I can't find the recipe..... THEY LOVED IT..." We reached out to Woman's World and got this response (and these recipes) for her. Thought we'd share them with all of you, so that you might also enjoy them for your Thanksgiving. We also learned that if you have a Woman's World recipe request, just email

By | November 1st, 2010|Breads, Sides & Salads, Recipes|0 Comments

Cannellini Bean Recipes

Beans have a well-deserved reputation of being the musical fruit–that is, unless you eat them regularly. The following recipes using cannellini beans are from by "Beans" cookbook and were originally posted on a review of Progresso cannellini beans here. I'm just posting them again for you in our recipe section! Pizza Provençal. Yes, a white bean pizza. Just mash 1 ½ cups cannellini beans (rinsed and drained), 2 minced garlic cloves and a teaspoon olive oil; season with salt and pepper. Spread over a prebaked pizza crust (such as a Boboli, available in supermarkets), top with a thinly sliced tomato, crumbled goat cheese and fresh rosemary. Bake in a 450-degree [...]

By | October 14th, 2010|Breads, Sides & Salads, Recipes, Starters|2 Comments

Michael Symon’s Sopressata Sandwich

The results of Mezzetta’s first “Celebrity Make That Sandwich” contest are in and Iron Chef Michael Symon came out on top with the winning recipe. His Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg beat out six talented competitors in a battle to donate $10,000 to their charity of choice. Michael Symon’s Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg Makes four sandwiches For Michael’s Magical Mezzetta Pepper Sauce (Makes about 3 cups) 1/2 cup coarsely chopped Mezzetta Sweet Banana Wax Peppers 6 Mezzetta® Brand Spicy Pickled Garlic Cloves 4 Mezzetta® Brand Hot Chili Peppers, coarsely chopped 1 cup yellow mustard 1 cup white wine vinegar [...]

Beet Salad with Citrus Vinaigrette

This simple recipe for beet salad combines both red and golden beets, crumbled cheese and toasted nuts, all drizzled in a tangy, citrus vinaigrette with a mini-kick from  Tabasco sauce. BEET SALAD WITH SPICY CITRUS VINAIGRETTE 10 small red and/or golden beets 2 T orange juice 2 T white balsamic vinegar 1 t  Tabasco sauce 1 t honey 1/4 t salt 1/4 c extra virgin olive oil 3 c  baby lettuce greens, frisée or arugula 1 c walnuts or almonds, toasted and coarsely chopped 1/2 c  blue cheese,  feta cheese or goat cheese, crumbled Heat the grill or preheat oven to 400° F. Cut off tops of beets; place on [...]

By | August 11th, 2010|Breads, Sides & Salads, Recipes|0 Comments

Quick Classic Potato Salad

Have a  potato salad recipe to share? If so we'd love for you to share it in our forum.. use the link here or on the bottom of this post! In the meantime here's one to serve this weekend with whatever protein is gracing your grill. This Quick Classic Potato Salad serves up rich flavor, without the expected calories. This recipe is fat-free (by using non-fat plain yogurt instead of mayonnaise) with lots of crunch and wholesome flavor. QUICK & HEALTHY CLASSIC POTATO SALAD 1 ½ pounds red, Russets, yellow or white potatoes 1 c non-fat plain yogurt 1/3 c minced red onion 1/3 c thinly sliced celery 1/4 c [...]

By | May 27th, 2010|Breads, Sides & Salads, Recipes, xyz misc|1 Comment

Grilled Summer Salad with Avocado

With California avocados now in season, it is the ideal time to enjoy this delicious fruit, hand-grown by farmers like Jaime Serrato. Jaime Serrato truly is living his American dream — his entire life has been influenced by farming, first, observing his father practicing the trade on a ranch in Mexico when he was young. Jamie moved to the United States with his family when he was 10 years old and began his career in the avocado industry as a young adult, when he was hired to pick avocados on farms in California. Over the years, he has risen through the ranks, and today, is president of Serrato Grove Management, [...]

Greek Rice Salad

The food section on just published my yummy Greek Rice Salad - a recipe originally printed in Joanne Lamb Hayes and my "Rice" cookbook.  Do check out as each day they highlight one hot recipe. This is one of my favorite summer salads. Try is as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with come crusty bread. Prep Time: 10 minutes Cooking Time: 20 minutes (if using white rice, longer if using brown) 1 c rice 6 T olive oil 2 T freshly squeezed lemon juice 1 t dried oregano leaves Pinch salt Freshly [...]

By | April 22nd, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Mâche and Pear Salad

Enjoy this new salad recipe that pairs the sweet taste of fresh Green Anjou pears and the nutty flavor of Mâche with added flavor from fresh tarragon, sliced fennel, and shaved Parmesan. This combo is attractive on the plate and a delight to the palate. Elevate this to entrée salad with the simple addition of poultry, fish, or beef. Mâche and Pear Salad Vinaigrette: 8 T extra virgin olive oil 2 T white wine vinegar 2 t finely chopped shallot 1 T finely chopped fresh tarragon Sea Salt and freshly ground pepper to taste Salad: 8 oz Mâche Rosettes or Mâche Mix (2 packages) 4  Green Anjou Pears, cored and [...]

By | April 19th, 2010|Breads, Sides & Salads, Recipes, xyz misc|3 Comments

Asparagus Bundles with Proscuitto & Goat Cheese

Asparagus Bundles with Proscuitto & Goat Cheese makes an attractive side dish this spring. And its simple to prepare! Asparagus Bundles with Proscuitto & Goat Cheese Reynolds Wrap Heavy Duty Aluminum Foil 1 lb  fresh asparagus, trimmed 2 thin slices prosciutto, cut in 1-inch wide strips 1 T olive oil 1/4 t salt 1/8 t freshly ground black pepper 2 T chopped roasted red peppers 1/4 c crumbled goat OR feta cheese Preheat oven to 450°F. Line a 10 1/2- x15 1/2- x1-inch baking pan with heavy duty aluminum foil; set aside. Wrap the asparagus spears in bundles of 3 or 4 with a strip of proscuitto around middle. Place [...]