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...
-adapted from Seven Barrels Ingredients: 2 medium nectarines (ripe, but not too soft/mushy) 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines) 2 medium heirloom tomatoes, sliced 4 cups arugula 1 ball burrata cheese 1 handful fresh basil, chopped 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil 2 Tbsp Bella Nonnas Peach Balsamic Vinegar 1/2 a lemon, juice only 1 tsp honey 1 tsp garlic powder Salt + pepper, to taste Instructions: Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside. Wash and pat nectarines dry. Slice...
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: 5 cups vegetable or chicken stock (reserve 1 cup) 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Bella Nonnas Ultra Premium EVOO Salt & freshly ground pepper to taste 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed 1 medium shallot, minced 2 cloves garlic, minced 1 cup dry white wine (I use extra dry Prosecco) 2 tablespoons minced flat leaf parsley 1/3 cup freshly grated Pecorino Romano Sea salt & freshly ground pepper to taste 1/2 cup mascarpone 1 teaspoon Bella Nonnas White Truffle Oil Cooking Instructions: Bring 4 cups of stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low...
Ingredients: 3 garlic cloves, peeled and smashed 1 small onion, peeled and roughly chopped 1 carrot, peeled and chopped 1 celery stalk, chopped 4 ounces pancetta or ham, chopped 1/2 cup of Bella Nonnas Ultra Premium EVOO 15 ounce can whole peeled tomatoes 3 - 15 ounce cans cannellini or great northern beans, drained and rinsed 2 cups chicken broth 1 sprig fresh rosemary 1 bunch kale, roughly chopped 1/2 cup toasted bread crumbs Grated parmesan Cooking Instructions:In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an...
