Roasted Garlic Parmesan Zucchini, Squash, and Tomatoes Ingredients: - 2 medium zucchinis, sliced - 2 yellow squash, sliced - 1 pint cherry tomatoes, halved - 4 cloves garlic, minced - 2 tablespoons Bella Nonnas Jalapeno olive oil - 1/4 cup grated Parmesan cheese - Salt and pepper, to taste - Fresh chopped basil or parsley, for garnish (optional) Instructions: 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil. 2. In a large mixing bowl, combine the sliced zucchini, squash, and halved cherry tomatoes. 3. Add the minced garlic and olive oil to the bowl, tossing well to coat the vegetables evenly. 4. Spread the vegetable mixture in a single layer on...
Romaine lettuce: I love how crunchy romaine is but you can also use half romaine, half iceberg lettuce, your favorite spring mix or mix in some arugula, kale, etc. Corn: You can slice the kernels directly off of the cob OR char kernels in hot pan. Tomatoes: cherry or grape tomatoes are the perfect bite size morsels when sliced in half. Cherry tomatoes are inherently sweeter than grape tomatoes, so aim for cherry if you can. Cucumbers: I use English cucumbers so you don’t have to bother peeling them, but you may also substitute with a peeled, slicing cucumber. Strawberries: might sound like on odd addition but their sweetness imparts the requisite balance to the tangy steak and pungent dressing. If you don’t add...
Ingredients 1 pound Brussel Sprouts 4 strips bacon cooked crisp 3 cloves garlic, minced 1/4 cup finely chopped onion, or shallot 2 tablespoons lemon juice 2 tablespoons of BN Maple Balsamic 3 tablespoons of BN Bellas Blend Olive Oil Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut-side down, then thinly slice the halves until all are shredded. Set aside. Coat bottom of a large skillet or sauté pan with Bellas Blend olive oil and heat over medium heat. Add the minced garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or...
-adapted from Seven Barrels Ingredients: 3 large bell peppers (red, yellow, or orange) 1 Tbsp Bella Nonnas Rosemary Infused Olive Oil (to toss peppers in) Salt + pepper 1 cup farro, dry 4 cups arugula 1/2 cup goat cheese Approx. 8-10 leaves fresh basil, chopped (a large handful!) 1/4 cup Bella Nonnas Rosemary Infused Olive Oil 1 lemon, juice only 1 Tbsp Bella Nonnas Elderberry balsamic vinegar 1 tsp garlic powder 1/2 tsp dried thyme Salt + pepper, to tasted Instructions: Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.Rinse farro in a sieve. Cook according to package instructions. Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in...
-adapted from Seven Barrels Ingredients: 1 Lb Grape Tomatoes - halved 1 Cup Black Olives - sliced 1/2 Cup Green Olives - sliced 1/2 Cup Sliced Pepperoncinis 1 Cup Chopped Marinated Artichokes 4 ounces Thin Sliced Salami - quartered 1 Cup Preferred Cheese 1/4 Cup Bella Nonnas Tuscan Herb Infused Olive Oil 2 Tablespoon Bella Nonnas Black Currant Balsamic Vinegar 1 Tablespoon Dried Italian Season 1 Garlic Clove - grated Handful Fresh Parsley - chopped Salt/Pepper - to taste Instructions: Prepare and combine all salad ingredients in large bowl. Mix dressing ingredients (Tuscan Herb Olive Oil, Black Currant Balsamic, Italian Seasoning, and garlic clove. Then pour over salad, toss until evenly coated with dressing. Salt and pepper to taste. Add more Black Currant Balsamic...
