Directions

1. Brush the cut sides of the romaine, the croutons, and the tomatoes very lightly with the olive oil
2. Season all with salt and pepper
3. Place on pre-heated grill (medium high)
4. Grill until the lettuce begins to char and wilt (about 30 seconds), the bread is toasted, and the tomatoes begin to "pop"
5. Place warm wedges of romaine on platter, garnish with the croutons and the tomatoes
6. Drizzle with Caesar dressing and serve warm

Directions

1. Season peaches with salt and pepper and brush with a thin film of oil
2. Grill cut side down (medium high) for about 3 minutes or until the peaches begin to char and soften
3. Place peaches on platter
4. Mix together the mascarpone, lemon, cinnamon, chopped mint, and a pinch of black pepper
5. Drizzle cheese mixture over peaches, slightly filling cavities
6. Garnish with mint sprig

Directions

1. Marinate meat for 1 hour
2. Scrape off excess marinade
3. Season with salt and pepper
4. Grill to desired temp and rest for 3 minutes
5. Serve

Directions

1. Season meat with salt and pepper
2. Grill with fire until desired temp
3. Rest for 3 minutes

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and red pepper flakes and sauté for about 5 minutes.
2. Add the calamari and sauté another minute.
3. Add the red wine, bring to a simmer, and reduce by half.
4. Add the marinara sauce and bay leaf.
5. Season with salt and pepper and simmer gently for 1.5 hours or until the squid is very tender.
6. Remove from heat and finish with parsley and a small amount of olive oil.
7. Serve over cooked linguini or slices of crusty bread.

Directions

1. Heat the olive oil over medium heat. Add the speck to the olive oil and slowly render until crispy.
2. Cool the speck, reserving oil and rendered fat.
3. Toss speck and reserved oil with the cheese and peas. Season with salt and pepper to taste.
4. Serve over pasta or on its own as a side dish.

Directions

1. Toss together the mushrooms, oil and garlic. Season to taste with salt and pepper.
2. Place mushrooms on a cookie sheet and roast in a pre-heated 375 degree oven for about 10 minutes, or until the mushrooms begin to brown.
3. Cool mushroom mixture. Toss with parsley, lemon juice, and season with salt and pepper if necessary.
4. Serve mushrooms over baby greens. Top with shaved asiago.

Directions

1. Soak the bread crumbs in the milk for 10 minutes.
2. Mix the bread crumbs with all the remaining ingredients, except the oil and the marinara sauce.
3. Roll the meat mixture into 1 inch balls and chill in the fridge for 1 hour. Meanwhile, heat the marinara sauce to a simmer, covered.
4. In a large skillet, heat the oil until barely smoking. Add meatballs and brown well on all sides.
5. Drain meatballs and transfer to the pot of hot marinara sauce. Cook to an internal temp of 155 degrees.
6. Serve over pasta, in a sandwich, or all by themselves.

Directions

1. Combine all ingredients and let sit for 15 minutes to marry.
2. Serve on a chilled plate for a summer treat!

Directions

1. Combine all ingredients and serve immediately.

Directions

1. Gently toss together all ingredients. Serve and enjoy!

Directions

1. Bring water to a boil.
2. Cut the core out of the tomato and score an X in the top skin.
3. Drop the tomato in boiling water for 30 seconds and plunge in ice water to cool. Peel off the skin.
4. Slice the tomato as thinly as possible and lay the slices out in the order you sliced them, so you can re-stack the tomato. Season each layer with the shallot, basil, oil, vinegar, and salt and pepper.
5. Re-stack the tomato on a salad plate. Serve cold.

Directions

1. Divide the lettuce leaves between 4 salad plates. Top with slices of prosciutto.
2. Heat the olive oil over medium heat. Add the mushrooms and sauté for 3 minutes. Remove the mushrooms from the heat and add the lemon juice. Season with salt and pepper. Top the prosciutto with the mushrooms and sprinkle with the cheese. Serve immediately.

Directions

1. Trim the ends off the zucchini and cut lengthwise in half. Scoop out as many seeds as possible.
2. Cut the zucchini into half moons about 1/4 inch thick and blanch in salted boiling water for about 2 minutes.
3. Shock in cold water and drain well.
4. Toss with the remaining ingredients and serve.

Directions

1. Heat the butter in a heavy pot. Add the onions and let cook over medium-low heat until deeply caramelized the onions. Stir only occasionally, scraping the bottom of the pan. This will take awhile - at least 25 minutes. Don't rush it or the onions will taste burnt, not sweet.
2. Add the garlic, bay and clove.
3. Stir in the flour until well distributed.
4. Add the broth and simmer for 35 minutes.
5. Remove the clove and bay leaf and puree the soup well.
6. Serve in warm bowls with the crumbled blue cheese scattered over the soup. Finish with a drizzle of port over the top.

Directions

1. Place the potato slices in an 8 inch oven safe dish.
2. Mix all remaining ingredients together and pour over potatoes
3. Tap the baking dish on the counter to make sure cream is in all layers of the potatoes. The cream should only just cover the potatoes.
4. Place in a pre-heated 400 degree oven and bake for 45 minutes.
5. Remove from the oven and let rest for 5 minutes before serving.

Directions

1. Toss squash with the oil, sage, and salt and pepper.
2. Place on a cookie sheet in a pre-heated 425 degree oven.
3. Roast for about 13 minutes until the squash is tender.
4. Cool
5. Toss with the onion and vinegar. Serve!

Directions

Grab pre-packed chili from our Prepared Foods case and load your cart up with cornbread and tasty garnishes. Then, all you'll need to do is reheat the chili on the day of, spoon into some bowls, and serve alongside the chopped onion, grated cheese, cornbread and sour cream.

Directions

Visit our deli for some great sliced Italian meats and cheese. Pick up some olive oil and balsamic vinegar in our grocery department, and stop by our bakery for some crusty bread, which we'll be happy to pre-slice for you. Throw everything on a platter and you're done!!