Recipes

Linguine with Red Clam Sauce

Fresh clams are the first choice for any pasta with clam sauce recipe when you can get them. But there are many times when fresh are not available or maybe you just don't have much time to cook...linguine with red clam sauce is light, yet satisfying and delicious.

Serves 4-6

Greek Feta Salad and Spinach Grilled Pizza

Grilled Pizzas are a simple way to create the illusion of a brick oven pizza.  Simply grill the pizza dough on a skillet right on top your stove, top with toppings, broil in the oven to crisp the toppings...and there you have a gourmet grilled pizza in minutes.   We love to use our greek feta salad as an easy start to this pizza....the olives and feta are already marinated with tasty spices.

Makes 2 personal sized pizzas

Stuffed Artichokes

Makes 5

Fresh Garlic and Hot Pepper Martini

If you're a garlic lover who just can't get enough....these whole cloves of "pickled" garlic will satisfy your cravings.  Our garlic is marinated in a pickling brine to mellow it's sharpness just enough to be able to be eaten alone or as we love them...paired with hot red peppers. 

Makes 1 drink

Tomato Stacker with Calamata Olive Tapenade

For a more dramatic presentation, choose purple, orange, green, and red heirloom tomatoes if they are available to you.  The tapenade and dressing will keep for a couple of days in the refrigerator, so consider doubling the recipe to keep some on hand.

Makes 6 stacks

Deep-fried artichokes (Carciofi alla Giudea)

This recipe originated in the old Jewish ghetto of Rome, but has long since been adopted by the Eternal City at large, served as an appetizer or a contorno (side dish). These artichokes are also presented as part of a platter (as a main dish) called Fritto alla romana, which consists of various batter-fried vegetables and cod fish.

Serves 4

Calamari Salad with Nicoise and Picholine olives

Better the next day – if you can wait, the flavors develop when left to marinade a couple hours.  Parsley, crunchy celery, and lemon juice add freshness.   The French favorites: dark and briny Nicoise and sweet and mellow green Picholine olives add a salty Mediterranean taste.  Great for outdoor entertaining served as an appetizer with refreshing summer cocktails.

Sicilian Orange and Olive Couscous Salad

Oranges and olives are synonymous with ingredients of Sicily.  The combination of these two flavors seems odd but they are extraordinary together.  The Castelvetrano olive, also known as the Nocellara olive, is named after the town in Sicily where it originated.  Medium in size and oval in shape, the Castelvetrano provides a mild and slightly salty flavor when served as a table olive or for use in salads.  This recipe is best if you let it stand in the refrigerator for about 2 hours before serving, allowing the flavors to come together.

Whole Wheat Farfalle Pasta Salad with Peppers, Eggplant, and Fresh Mozzarella

A handsome, colorful, tasty and easy-to-prepare pasta salad for the spring and summer… but not only!

Serves 6