Orzo With Shrimp, Feta And Tomatoes
Orzo With Shrimp, Feta And Tomatoes
Feta and shrimp are a classic Greek combination. Cooking the orzo in the shrimp water gives the whole dish more flavor.
Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.
Mozzarella, Black Olive And Pita Pizza With Basil
Mozzarella, Black Olive And Pita Pizza With Basil
We love to use pita as pizza crust. When the pocket is opened and split into 2 thin slices, the crust gets really crispy. Keep the toppings to the minimum and bake it in a really hot oven. On this one, we added pitted black olives to the traditional margarita pizza.
This recipe is adapted from one by Mario Batali. Batali swears by extra virgin olive oil for frying, but light olive or vegetable oil will do fine. For the bread crumbs, just pulse a couple of pieces of good quality bread in a food processor.
Minestrone started as the classic “garbage soup." The idea is that you do not go grocery shopping to make minestrone, but use whatever you have on hand -- extra vegetables, canned goods, frozen vegetables or leftovers.
Read more about this recipe at VeganYumYum.
Goat Cheese Ravioli With Broccoli And Parmesan
Goat Cheese Ravioli With Broccoli And Parmesan
Goat cheese ravioli have an ethereal quality. Paired with broccoli and the umami savoriness of parmesan, this is still a pretty light pasta sauce. Add a drizzle of olive oil to enrich the sauce.
Skirt Steak With Caramelized Shallots
Skirt Steak With Caramelized Shallots
This simple salt-and-pepper approach to steak mandates a cut of meat that is innately more flavorful than, say, tenderloin. The caramelized shallots that are imbued with thyme transform the dish into something special.
Read more about this recipe at the Washington Post.
Watermelon Gazpacho With Jicama
Watermelon Gazpacho With Jicama
This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill.
This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.
Goat Cheese With Pastis And Herbes De Provence
Goat Cheese With Pastis And Herbes De Provence
This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.
Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic
Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic
You might not often find watercress in Italian pastas, but its peppery bite is balanced here by sweet peppers, pungent garlic and toasted pine nuts. Toss in a little basil at the end if you have some on hand.
Our family friend, Linda Coronato, who created this recipe, once remarked that there is more than one way to serve Italian sausage. Splitting and marinating the sausages creates a new flavor profile.
Read more about this recipe in the Berghoff Family Cookbook.
Escarole with lemon juice is a match made in heaven -- juicy and tangy. A quick sauté is all the cooking this tender green needs.
