Salads
Ingredients
4 cups peeled butternut squash, diced into 1 inch chunks3 tablespoons extra virgin olive oil
3 sage leaves, chopped
salt and pepper to taste
2 tablespoons sherry vinegar
3 tablespoons minced red onion
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!
Ingredients
4 medium zucchini1/4 cup loosely packed mint leaves
3 tablespoons toasted pine nuts
1/4 cup extra virgin olive oil
Juice and grated zest of 1 lemon
Salt and pepper to taste
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.
Ingredients
2 small heads butter lettuce, leaves separated, washed and dried1/2 lb thinly sliced Prosciutto di Parma or La Quercia Prosciutto Americano
1 lb mixed chanterelles and black trumpet mushrooms
1/2 cup extra virgin olive oil
juice of 1 lemon
Salt and pepper to taste
1/4 cup shaved Parmigiano Reggiano
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.
Ingredients
1 large ripe tomato1 shallot, minced
2 teaspoons minced fresh basil
2 tablespoons olive oil
1 tablespoon Balducci's balsamic vinegar
Salt and freshly ground black pepper to taste
(Boiling water to peel tomato)
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.
Ingredients
4 cups seedless watermelon, diced into 1/2 inch cubes1 cup Greek Feta, diced into 1/2 inch cubes
1 small red onion, sliced paper thin and rinsed in cold water
2 tablespoons oil-cured olives, pitted
2 tablespoons extra virgin olive oil
Black pepper to taste
Directions
1. Gently toss together all ingredients. Serve and enjoy!Ingredients
4 tree ripened white peaches, skin on, cut into small wedges2 ripe nectarines, skin on, diced into small pieces
2 tablespoons shredded mint leaves
1/2 cup Prosecco, a soft Italian sparkling wine
Salt and pepper to taste
Directions
1. Combine all ingredients and serve immediately.Ingredients
4 ears sweet corn, kernels cut off the cob1 large ripe heirloom tomato, cored and medium diced
2 shallots, minced
12 basil leaves, roughly torn
1/4 cup extra virgin olive oil
salt and pepper to taste
Directions
1. Combine all ingredients and let sit for 15 minutes to marry.2. Serve on a chilled plate for a summer treat!
Ingredients
1 ea romaine heart, split lengthwise4 large bias slices of baguette
EVOO to brush
1 garlic clove
8 ea small cherry or grape tomatoes
1/2 cup Caesar salad dressing
Kosher salt and freshly ground black pepper to taste
Directions
1. Brush the cut sides of the romaine, the croutons, and the tomatoes very lightly with the olive oil2. 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
Ingredients
2 zucchinis1 yellow squash
1 cup grape tomatoes
1/4 cup Balducci's Classic Balsamic Vinegar
1/4 cup olive oil
8 large fresh basil leaves, torn
Salt and pepper to taste
Directions
1. Preheat the grill to medium high.2. Cut the ends off the zucchini and yellow squash. Using a spoon, gently scoop out the seeds. Brush cut side of the zucchini and yellow squash with half the olive oil. Season well with salt and pepper.
3. Place zucchini and yellow squash cut-side-down on the grill until well marked and tender.
4. Remove from grill and cut on the bias into 1/2 inch wide pieces.
5. Toss zucchini and yellow squash with grape tomatoes, balsamic vinegar and remaining olive oil. Season to taste with salt and pepper. Sprinkle freshly torn basil over top. Serve chilled or at room temperature.
Ingredients
3 white peaches, pits removed and large diced3 nectarines, pits removed and large diced
6 plums, pits removed and large diced
3 tbsp lime juice
3 tbsp canola oil
1 tbsp fresh ginger, peeled and minced
2 tsp honey
12 mint leaves, roughly torn
Salt and pepper to taste
Directions
1. Whisk together the lime juice, canola oil, minced ginger, and honey.2. Toss together the diced peaches, nectarines and plums. Season lightly with salt and pepper. Dress with the ginger-lime dressing.
3. Mound salad in a bowl. Garnish with freshly torn mint leaves.
4. Serve chilled or at room temperature.
Ingredients
3 boneless/skinless chicken breasts1/4 cup canola oil
Salt and pepper as needed
1/2 head napa cabbage, core removed and julienned
1/4 lb raw snow peas
1/2 yellow bell pepper, seeded and julienned
1/2 red bell pepper, seeded and julienned
1/2 cup shredded carrots
1/2 red onion, peeled and julienned
1/4 cup sesame oil
1/4 cup canola oil
3 tbsp rice vinegar
3 tbsp soy sauce
1 tbsp garlic, peeled and minced
1 tbsp ginger, peeled and minced
1/2 cup scallions, thinly sliced
1/4 cup cilantro, finely chopped
1/4 tbsp sesame seeds
Directions
1. Preheat the oven to 350f.2. Toast the sesame seeds. Place the seeds in a single layer on a cookie sheet. Place the cookie sheet in the oven for about 5 minutes, or until the sesame seeds are golden brown and fragrant. Remove from oven and cool completely.
3. Toss the chicken breast in the canola oil. Season well with salt and pepper. Place on a foil lined cookie sheet. Bake in the oven for about 20 minutes, until the internal temperature reaches 165f and the chicken is golden brown. Remove chicken from the oven and cool completely in the refrigerator.
4. Meanwhile, make the dressing. Whisk together the sesame oil, canola oil, rice vinegar, soy sauce, garlic, ginger, scallions, cilantro and half the toasted sesame seeds.
5. When the chicken is cool, cut into large dice chunks. Toss the chicken with the vegetables and dressing. You may not need all the dressing. Any extra dressing can be stored in the refrigerator for up to 1 week. Season salad to taste with salt and pepper.
6. To serve, scoop the salad onto plates or into bowls. Garnish the top with the remaining sesame seeds.
Ingredients
1 lb box Balducci's Linguini2 cups Balducci's Thai Marinade
4 red bell peppers, seeded and julienned
2 bunches cilantro, washed, stems removed and rough chopped
Salt and pepper to taste
Directions
1. Fill large pot 3/4 full with water. Salt the water heavily. Bring to a boil.2. Prepare ice bath - fill large bowl 3/4 full with ice. Cover ice with cold water.
3. Add pasta to boiling water. Cook until al dente (tender, but still just slightly firm). Drain pasta and place immediately in the ice bath to stop cooking.
4. Drain pasta and toss with Thai marinade, red bell peppers and cilantro. Season to taste with salt and pepper if necessary. Serve chilled or at room temperature.
Ingredients
1 1/2 pints grape tomatoes3/4 lb fresh mozzarella, bocconcini
1/4 cup extra virgin olive oil
6-8 large fresh basil leaves
Salt and pepper to taste
Directions
1. Toss together the grape tomatoes, fresh mozzarella, and olive oil.2. Season to taste with salt and freshly cracked black pepper.
3. Tear the basil into large pieces and toss into the salad.
4. Serve chilled or at room temperature.