Mango Cubes - Choose nice, ripe mangos. They should be firm to the touch, but yield slightly with a firm squeeze. Red Bell Pepper - You can also swap in either yellow or orange capsicum if you prefer. I just love the bright red color against the rest of the dish! Red Onion - You can substitute sweet onions if you so desire. TIP: soak onion slices in chilled water for 5-7 minutes, then drain thoroughly. This will remove some of the "bite." Cucumber - Either use a seedless variety, or scoop the seeds out prior to chopping for best results. Lettuce - I love the crispy-crunch of romaine, but you can substitute any lettuce you prefer. Little gem or butter lettuces would make for a...
Ingredients:
16 oz grape tomatoes or cherry tomatoes
6-8 oz fresh mozzarella
1 avocado
2 tbsp fresh basil chopped
1 tbsp Bella Nonnas Basil Infused Olive Oil
a pinch of salt and pepper
1 tbsp Bella Nonnas 18 Year Old Traditional Balsamic Vinegar
Instructions:
Slice grape tomatoes into halves and cut avocados into small pieces. Drain liquid from fresh mozzarella and pat dry. Cut fresh mozzarella into halves (optional). Slice fresh basil into thin strips.
Bring grape tomatoes, avocados, fresh mozzarella and fresh basil into a large bowl. Add sweet basil extra virgin olive oil, salt and pepper. Toss to combine.
Bring everything into a serving plate or bowl. Drizzle with balsamic vinegar.
Serve and enjoy!
Ingredients: 2 - 28 oz. cans tomato puree 1/2 cup white wine 2 cups chicken or vegetable stock 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped 3 tablespoons Bella Nonnas Tuscan Herb Olive Oil 1 medium yellow onion, finely diced 4 large cloves garlic, minced 1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish 1 teaspoon dried oregano 1/2 cup grated Romano Cheese 1 cup heavy cream sea salt and fresh ground pepper to taste Cooking Instructions: Over medium-high heat, in a medium heavy stock pot (5+ quart), heat one tablespoon of Bella Nonnas Tuscan Herb Olive Oil. Add the onion and saute until...
Ingredients:
1 pound of ripe, preferably heirloom tomatoes, sliced thin
1/3 cup Bella Nonnas Ultra Premium EVOO or try our Bella Nonnas Basil Infused Olive Oil
1/4 cup Bella Nonnas Denissimo Private Reserve Balsamic
2 tablespoons whole or chiffonade cut basil
8 oz. homemade (see recipe below) or store bought mozzarella fresca, drained
sea salt and cracked pepper to taste
Cooking Instructions:
Arranged sliced tomatoes on a plate.
Sprinkle with salt and pepper.
Whisk balsamic and EVOO together.
Place a slice of mozzarella on each slice of tomato and sprinkle with basil.
Drizzle with the vinaigrette and serve.
Cooking Time : 0 min Servings : 2-3
Ingredients:
5 to 6 Cups of cubed or balls of watermelon
7 or 8 whole cucumber, sliced
4 or 5 tablespoons of Bella Nonnas Basil Olive Oil or EVOO
4 to 5 tablespoons of Bella Nonnas Apricot or Traditional Balsamic.
10 fresh mint or basil leaves
Cooking Instructions:
Gently mix all ingredients together
Sprinkle with pink Himalayan Sea Salt to taste
Garnish with leaves
Chef's Tip: Adding Feta or thinly sliced onions is a great twist
Cooking Time : 0 Servings : 4
