Ingredients:
Raw Asparagus Ribbons
Thinly sliced Shallots
Equal part of Bella Nonnas Olive Oil and Balsamic Vinegar
Suggested Pairings:
Eureka Lemon Olive Oil and Tarragon White Balsamic Vinegar
Tuscan Herb Olive Oil and Sicilian Lemon White Balsamic Vinegar
Cooking Instructions:
Using a peeler, slice and arrange ribbons of raw asparagus and thinly sliced shallots on a plate.
In a small cup, combine equal parts of olive oil and balsamic vinegar.
Drizzle the vinaigrette over the asparagus.
Top it off with shavings of Grana Padano or if you can't find it, use a nice Parmigiano Reggiano
Servings : 4
Ingredients:
Fresh Mixed Greens (Spinach, Romaine, Arugula)
3 oz. of Bella Nonnas Persian Lime Olive Oil
3 oz. of Bella Nonnas Zesty Honey Ginger
½ cup of Candied Walnuts or Almond Slices
½ cup of crumbled bleu cheese or crumbled feta
Sliced apple, pear or red onion
Cooking Instructions:
Wash/Dry lettuce and mix in a large bowl
Crush or chop nuts
Sprinkle Cheese and walnuts liberally over greens
Add fruit and or onion to taste
Mix equal parts honey ginger and lime in a separate bowl.
Drizzle mixture over greens and enjoy!
Cooking Time : 0 Servings : 2-4
Ingredients:
1 head of Broccoli (cut into flowerets)
1/2 cup of Cashews
Crafted Cheese
1/4-1/2 Finely Chopped Red Onion
¼ cup of cranberries or raisins (optional)
Place in large bowl and set aside
3/4 cup of Mayonnaise
1/4 cup of Bella Nonnas 18 Year Old Traditional Balsamic Vinegar
1/6 cup of sugar
Cooking Instructions:
Whisk dressing ingredients together until the sugar is fully dissolved.
Toss all of the ingredients together and let sit for a few hours.
Toss salad again and serve.
Cooking Time : 5-10 min, let rest for several hours to blend flavors wellServings : 3-4
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
