Ingredients: 4 cups baby arugula 3 medium sized golden beets 2 medium Satsuma Tangerines, 1 peeled and divided into segments, the other juiced 1 Tablespoon Bella Nonnas Cara Cara Orange White Balsamic 1/4 cup + 1 tablespoon Bella Nonnas Ultra Premium EVOO 1/3 cup good quality, crumbled blue cheese Sea salt to taste Fresh ground pepper to taste 1/2 cup Croutons Cooking Instructions: Preheat the oven to 350. Scrub the beets removing any debris, roots and green parts. Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with a tablespoon of EVOO, a sprinkle of sea salt, and 1 tablespoon of water. Seal the package by crimping the...
Ingredients: 2 trimmed, thinly sliced fennel bulbs 2 tablespoons finely chopped flat leaf parsley 4 tablespoons Bella Nonnas Milanese Gremolata Olive Oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon sea salt fresh ground pepper to taste 1/3 cup finely shaved Pecorino Romano 3 Cups mixed baby greens for presentation - optional Cooking Instructions: Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. 'Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens,...
Ingredients:
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Bella Nonnas Ultra Premium EVOO
6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole
Toppers:
1 cup croutons
Parmesan cheese
Cooking Instructions:
Place all ingredients, except lettuce, into the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.
Drizzle the dressing on the lettuce, add croutons and more grated Parmesan
Cooking Time : 1-2 min Servings : 6-8
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:15-oz can cannellini beans, rinsed and drained15-oz can kidney beans, rinsed and drained15-oz can garbanzo beans, rinsed and drained2 celery stalks, chopped fine1/2 red onion, chopped fine1 cup fresh, diced parsley1 Tbsp fresh finely chopped rosemary1/3 cup Bella Nonnas Neapolitan Herb Balsamic Vinegar1/3 cup granulated sugar1/4 cup Bella Nonnas Ultra Premium EVOO1 1/2 teaspoons salt1/4 teaspoon black pepper Cooking Instructions:
In a large bowl, mix the beans, celery, onion, parsley and rosemary.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
Add the dressing to the beans.
Toss to coat.
Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Prep Time : 2-3 hours Servings : 4-6
