-adapted from D Herbs Ingredients: For the Salad 1 Cara Cara orange, cut into wedges 2 c baby arugula 1/2 avocado, peeled and chopped 1/2 c bean sprouts 1 oz raw almonds, chopped 1/4 c golden raisins (optional) For the Dressing juice of 1 Cara Cara orange 1/8 c Bella Nonnas Vanilla Dark Balsamic Vinegar 1/8 c Bella Nonnas Champagne Balsamic Vinegar 2 tbsp. Bella Nonnas Blood Orange Fused Olive Oil 1/2 tsp. ground mustard seed pinch of sea salt pinch of black pepper Instructions: For the Salad Add all of the ingredients to a large bowl and toss to combine. You don't have to use the golden raisins, but they add subtle bursts of sweetness that pair well with the almonds. For the Dressing Whisk the...
Mediterranean Quinoa Salad This salad is perfect as a side or a meal! Fresh, bright and filling, this may become one of your favorites! Ingredients: 1 cup uncooked quinoa, rinsed and drained 2 cups water 1 cup baby arugula 1 large cucumber, seeded and finely-diced 1 cup cherry tomatoes, quartered 1 15oz can chickpeas ⅓ cup Kalamata olives, pitted 1/2 cup crumbled feta cheese ¼ cup red onion, finely diced 1/4 cup finely-chopped fresh parsley For the Dressing: 1 garlic clove, minced ¼ cup Bella Nonnas Ultra Premium Extra Virgin Olive Oil 3 tablespoons Balsamic Vinegar Juice of half a lemon Sea salt and fresh ground pepper to taste Instructions: For the Salad: Cook quinoa in...
Ingredients:
1/3 cup Bella Nonnas Ultra Premium EVOO
1/4 cup Bella Nonnas Tarragon White Balsamic Vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings
Cooking Instructions:
Whisk olive oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare grill (medium heat).
Drain marinade into small bowl.
Place radicchio and romaine on grill; sprinkle with sea salt and fresh cracked pepper. Grill until edges are crisp and slightly charred, turning occasionally, about 6 minutes.
Transfer to serving platter.
Drizzle with reserved marinade and sprinkle with cheese shavings.
Cooking Time : 6 min Servings : 6-8
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,...
