-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...
LEMON-DILL PASTA WITH GREEN BEANS AND PARMESAN modified from Dishing Up the Dirt Prep Time: 5 min Cook Time: 15 min Serves 4 12 ounces pasta noodles (any type you prefer) 3/4 lb of fresh green beans, trimmed and cut in half 2 TBS dijon mustard 1-2 cloves of garlic, minced 1/4 cup Bella Nonnas Sicilian Lemon White Balsamic Vinegar 1/4 cup Bella Nonnas Dill Infused Olive Oil 1/4 cup fresh dill, minced 1/4 cup parmesan cheese, grated salt and pepper pine nuts or almond slivers Preparation Cook pasta Whisk together balsamic, olive oil, dijon mustard, and garlic. Season to taste with salt and pepper. Set aside. When the pasta only has about 1minute left to cook add green...
Ingredients: 3 cups butternut squash peeled, seeded and diced into 1" pieces 1/3 cup Bella Nonnas Cranberry-Pear White Balsamic Vinegar 1 tablespoon Bella Nonnas Ultra Premium EVOO 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped Sea salt & fresh cracked pepper to taste Cooking Instructions: Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat. In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper. Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and...
Ingredients: 1 large head cauliflower, cut in to florets 3 tablespoons unsalted butter 2 teaspoons Bella Nonnas White Truffle Oil 3 tablespoons all purpose flour 1 cup hot milk 1 cup hot half & half 1/2 teaspoon freshly ground black pepper 1 cup freshly grated Gruyere, divided 1/2 cup freshly grated Parmesan 1/4 cup fresh bread crumbs Kosher salt and fresh ground pepper to taste Cooking Instructions: Preheat the oven to 375 degrees F. Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Pour the...
