Easy Sides

Most of us have a difficult relationship with side dishes. We get bored. Same rotation of sides every weeknight, just when we need a boost, we're bored instead. So, I made a vow to try new side dishes a couple of times a month to add to my side dish repertoire. Both of these recipes feature green beans. There are still some green beans at the farmer's market, depending on your location. But, any fresh beans at the grocery store works just fine.
   I remembered an Irish dish my sister-in-law shared with us. It was comforting and simple to make and flexible enough to match with any protein. She cooked her grandmother's green beans and potatoes for us, and I fell in love with the combination. Of course, I had to remake the dish with an Italian spin on it and came up with the Italian Green Beans and Potatoes recipe below.
   And, in the spirit of celebrating the last of the farmer's market green beans, I created a side with green beans, tomatoes and goat cheese. We have a wonderful local farm that sells fresh goat cheese at our market, so it's fun to try the flavored varieties with this recipe, especially the sun-dried tomato and basil combination. Delicious!

Italian Green Beans & Potatoes

Italian Green Beans & Potatoes

ITALIAN GREEN BEANS & POTATOES
Serves 2

1/2 lb. fresh green beans
6 small new potatoes, cut into 1/8ths
1 tsp salt
1/2 tsp each dried parsley and basil
1-1/2 Tbsp butter
1 Tbsp chopped fresh basil
salt & pepper to taste

1. Cut beans on the diagonal into bite-size pieces. Place beans and potatoes in saucepan and add enough water to cover. Add 1 tsp. salt and heat to boiling. Then reduce heat to medium-high and cook until just tender, about 8-10 minutes.

2. Drain water from beans, and return pan to heat. Add butter, fresh basil, salt and pepper. Toss to coat. Serve while warm. Top each serving with grated Parmesan, if you like.

Green Beans with Tomatoes & Almonds

Green Beans with Tomatoes & Almonds

GREEN BEANS WITH TOMATOES & ALMONDS
Serves 2

1/2 lb fresh green beans
2 Tbsp butter
1 garlic clove, minced
2 oz fresh goat cheese
salt & pepper to taste
1/4 tsp Spanish paprika
2 Tbsp sliced almonds, toasted
2/3 cup halved cherry tomatoes

1. Blanch green beans in saucepan of boiling water until tender but still crisp, 3-4 minutes. Drain off hot water and rinse under cold water, drain again. Pat green beans dry and slice on the diagonal into bite-size pieces.

2. In saucepan, melt the butter. Add green beans and cherry tomatoes and stir gently until heated through over medium heat, about 4 minutes. Add garlic and heat 1 minute more over low heat. Season with salt, pepper and paprika.

3. In serving bowl, top the green beans with almonds and crumbled goat cheese. Serve while warm.

 

Meatball Mania

I admit I love meatballs. The traditional Italian kind, or stuffed with cheese, is only the beginning. There's something about a well-made meatball, tasty and comforting with pasta, in sandwiches and on pizza. I tried Moroccan Meatballs for the first time, and just had to experiment with the sauce and flavors. There is an important ingredient to have on hand, Ras el Hanout is the traditional Moroccan spice mixture that makes this meatball dinner. Look for it at your local spice shop or online. If you like Moroccan flavors, it's worth searching out this spice. Also, try the turkey meatballs that I put in the Tortellini Soup recipe on this site. Just replace the chicken or sausage in the original recipe with mini turkey meatballs. Well, these are only the beginning of meatball recipes, I think it's now my mission to explore even more in the coming months. This may be the year of the meatball!

Moroccan Meatballs

Moroccan Meatballs

MOROCCAN MEATBALLS
Serves 4

1 large egg
1 Tbsp milk
3 minced garlic cloves
1/2 tsp allspice
2 Tbsp chopped fresh cilantro
1/2 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1 lb ground beef
1/3 cup panko breadcrumbs
6 green onions, slice on the diagonal

1. Mix all ingredients­—except the green onions—together in a large bowl. Mix gently but thoroughly with your hands until combined. Roll into balls with a 1/4 cup measure.

2. Place the raw meatballs into the Moroccan Sauce and cook in the sauce for 20 minutes. Serve 2-3 meatballs over prepared couscous in individual bowls. Spoon Moroccan Sauce (recipe below) over meatballs and sprinkle the sliced green onions for garnish.

MOROCCAN SAUCE
Serves 6

1 Tbsp olive oil
1/3 cup diced yellow onion
1 tsp ground cumin
1/8 tsp allspice
3 cloves minced garlic
2 Tbsp Ras el Hanout
1-29 oz Tomato Sauce
1-28 oz Crushed Tomatoes
salt and ground pepper to taste

1. In a saucepan, add olive oil on mediumheat. Add onions, cumin and allspice. Saute until onions are soft, then add garlic and heat about 2 minutes. Add Ras el Hanout, tomato sauce and crushed tomatoes. Let mixture come to a boil, then lower heat to simmer, about 10 minutes to infuse spices. Taste for seasonings and add salt and pepper to taste. Serve with Moroccan meatballs over couscous.

Note: this recipe makes a bunch of sauce. Instead of cutting down on the ingredients, I freeze the leftovers for another meal.

Turkey Meatballs

Turkey Meatballs

TURKEY MEATBALLS
Makes about 40 mini meatballs

1 lb ground turkey
1/2 cup panko breadcrumbs
1/4 cup diced yellow onions
2 cloves minced garlic
1 Tbsp chopped fresh parsley
1 tsp each dried oregano and basil
1 egg
1/2 cup grated romano cheese
1 Tbsp whole milk
1 tsp salt
1/2 tsp ground black pepper

1. Mix all ingredients together in a large bowl with your hands, gently yet thoroughly. Prepare a baking pan with non-stick aluminum foil. Roll turkey mixture into small, bite-size balls. Place side-by-side on prepared pan.

2. Bake meatballs at 350 for about 20 minutes. Remove to a paper towel-lined plate. Use immediately in a recipe like the Tortellini Soup recipe on this site, or your favorite soup or with pasta. Meatballs can be refrigerated for 2 days.

Spiralize it!

I've been experimenting with the spiralizer I received for my birthday. It's a lot of fun when you first spiralize a zucchini, but then your mind starts wondering what else can spiralize. Zucchini, the most plentiful in the summer months, is the popular choice. After all, it's a blank canvas for any flavorings you can come up with. Here are some recipes I think were spiralize successes from my experiments so far, using zucchini, carrot and potato noodles with an Italian twist.

Sausage with Vegetable Noodles

Sausage with Vegetable Noodles

SAUSAGE WITH VEGETABLE NOODLES
Serves 4

1 lb. Italian sausage links
2 Tbsp olive oil
1 Tbsp butter
1 small onion, chopped
1/2 red bell pepper, chopped
3 cloves garlic, minced
1-14 oz. diced tomatoes with juice
1-28 oz. can crushed tomatoes with juice
2 tsp. Italian seasoning
salt and pepper to taste
3 medium zucchini, spiralized with the spaghetti blade
2 medium carrots, spiralized wIth the spaghetti blade
1/2 cup grated Parmesan
1 Tbsp chopped fresh basil

1. Cook sausage in a large saute pan about 10-12 minutes until done, searing on all sides. Set sausage aside and cover to keep warm.

2. Melt olive oil and butter in same pan. Add onions, garlic and bell pepper and saute over low heat until soft, about 5 minutes. Add diced and crushed tomatoes and seasonings to pan. Bring to a simmer.

3. Meanwhile, spiralize the zucchini and carrots. Add to pan and stir to combine with sauce. Heat through on low heat about 10 minutes. Slice sausage and add to pan with grated Parmesan. Stir while cheese is melting. Top with chopped fresh basil.

Sausage & Tomato Cream Sauce with Potato Noodles

Sausage & Tomato Cream Sauce with Potato Noodles

SAUSAGE & TOMATO CREAM SAUCE WITH POTATO NOODLES
Serves 4

1 Tbsp olive oil
1 lb. Italian sausage links
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp Italian seasoning
1/4 tsp red pepper flakes
1-28 oz. can diced tomatoes with juice
3/4 cup heavy cream
1/4 tsp kosher salt & black pepper
3 russet potatoes, peeled and ends cut flat
1/2 cup freshly grated Parmesan cheese
2 tsp chopped fresh parsley

1. Heat oil in large skillet over medium heat. Add sausage and cook until done, searing on all sides. Remove sausage and set aside. Add onion, garlic, Italian seasoning and red pepper flakes. Cook for about 5 minutes until onion is tender. Add tomatoes, cream, salt and pepper. Bring to a simmer, then reduce heat and continue to simmer about 5 minutes until slightly thickened.

2. Meanwhile, spiralize the potatoes on the fettucine-size setting. Add to tomato cream sauce along with Parmesan cheese. Simmer with sliced sausage about 10 minutes or until potato strands are tender but still firm. Sprinkle with parsley to serve.

Easy Late-Summer Salads

It's still summer even though school has started and some leaves and acorns are just starting to fall. And with school and work and activities, busier than ever. That's why making up some salads ahead of time helps with lunches and dinners when you don't have to worry about making a side dish, and grilling out is still a possibility. The two orzo salads are staples at our house. They can both be a side, or the Mediterranean chicken version can be a great lunch or dinner main course. Then there's my favorite Market Tuna Salad, using fresh farmer's market ingredients, the salad is light and full of veggies. I love to put it on top of a plate of greens and dress it lightly with my favorite balsamic vinaigrette. It makes a substantial, but light end-of-summer meal.

Orzo Arugula Salad

Orzo Arugula Salad

ORZO ARUGULA SALAD
Serves 4

8 oz orzo
1/3 cup basil pesto
1 Tbsp balsamic vinegar
1/2 tsp each salt and ground black pepper
2 Tbsp olive oil
2 cups baby arugula, washed and patted dry
1 cup halved grape tomatoes
1/3 cup each chopped red onion, red bell pepper and cucumber
1/4 cup grated romano
2 Tbsp pine nuts, toasted

1. Cook orzo according to package directions, drain and rinse with cold water. Set aside to cool.

2. Whisk together pesto, balsamic, salt, pepper and olive oil. Add orzo, arugula, tomatoes, onion, bell pepper, cucumber and romano. Toss until mixed together.  Serve topped with pine nuts and chopped basil.

Mediterranean Chicken Pasta Salad

Mediterranean Chicken Pasta Salad

MEDITERRANEAN CHICKEN PASTA SALAD
Serves 4

8 oz orzo
1 cup shredded cooked chicken
1 cup cubed summer squash or zucchini
1 cup cubed cucumber
1/4 cup chopped red onion
1/8 cup halved kalamata olives
salt & ground black pepper to taste
1/4 cup balsamic vinaigrette
1/4 cup crumbled feta, plus more for topping

1. Cook orzo according to package directions, drain and rinse with cold water. Set aside to cool.

2. Add orzo and the rest of the ingredients and toss to mix thoroughly. Serve topped with crumbled feta cheese.

Market Tuna Salad

Market Tuna Salad

MARKET TUNA SALAD
Serves 2-3

1 large can water-packed albacore tuna, drained
1/2 cup each chopped cucumber and grape tomatoes
1/4 cup chopped kosher dill pickles
1/8 cup chopped red onion
1/2 cup olive oil mayo
juice of 1/2 lemon
1 Tbsp lemon pepper
salt and ground black pepper

1. Mix all ingredients, being careful not to break up the tuna too much, leaving it in chunks. Serve on mixed greens or in a Tuna Melt, shown below. Add your favorite cheese and top crusty bread. Heat in a 375 oven until cheese is melted.
 

 

Market Tuna Melt

Market Tuna Melt

Zucchini Season, part 2

More zucchini? More recipes. One easy way to use green and yellow squash is a quick-to-prepare side salad that goes with most grilled proteins you can think of. This simple summery salad combines zucchini and yellow squash, and has been on our dinner table most of the summer, especially since it takes only minutes to prepare. Then there's an easy zucchini soup that combines cheese tortellini (a comfort food around our house) with some tomatoey goodness. I don't know about you, but soup is still a craveable meal in the hot weather months, and this soup is light enough to accommodate a summery dinner.

Zucchini Salad

Zucchini Salad

ZUCCHINI SALAD
Serves 4

1 each zucchini and yellow summer squash, cut into spaghetti-like strips
1/4 cup thinly sliced red onion
3 Tbsp thinly sliced asiago cheese
8 cherry tomatoes, quartered
1 Tbsp chopped fresh basil
3 Tbsp toasted chopped walnuts
2 Tbsp of your favorite vinaigrette or salad dressing

1. Place all ingredients except vinaigrette in a large bowl. Combine until well mixed. Toss with the vinaigrette (I use balsamic or zesty Italian salad dressing). Toss until coated. Serve immediately.

Zucchini & Tortellini Soup

Zucchini & Tortellini Soup

ZUCCHINI & TORTELLINI SOUP
Serves 4

10 oz. cheese tortellini
2 cups shredded cooked chicken breast
1 Tbsp olive oil
3/4 cup chopped yellow onion
1 Tbsp Italian seasoning
1 cup cubed zucchini
2-14.5 oz cans fire roasted diced tomatoes, including liquid
2 Tbsp tomato paste
6 cups chicken broth
1 tsp each basil & oregano
1/2 cup grated romano cheese
1/4 cup heavy cream
salt & pepper to taste

1. Cook tortellini according to package directions, rinse and drain. Set aside.

2. In a soup pot, heat olive oil on medium-low and add onion and Italian seasoning. Saute until onion is softened, 3-5 minutes. Add zucchini and diced tomatoes with their liquid, tomato paste, broth, basil and oregano. Heat to boiling, reduce heat and simmer 10 minutes until zucchini are just softened, but not mushy. Add the cheese and heavy cream. Stir until cheese is melted. Add salt and pepper to taste.

3. In serving bowls, add a portion of the tortellini to each bowl. Top with the soup and additional grated romano to garnish.

Zucchini Season

They’re prolific, they’re huge, and most people groan when the subject is brought up. But, my love of zucchini comes from my Nonna Anna. There are good memories from helping her pick fresh vegetables and herbs in her backyard garden. You can believe it that nothing went to waste with eight kids in the family, including the zucchini. Nonna made several recipes with zucchini, but the one I remember most, maybe my favorite, was her zucchini and tomato bake. Warm and cheesy with onions and garlic, it was a versatile side dish to serve with any meat or fish entree. I took elements from her baked dish and made my own take on it, below. Instead of baking, I made a quick stir-fry of the ingredients for a side dish, then the next night, paired it with pasta and leftover red sauce for a nice vegetably pasta main course. Watch for more zucchini ideas to come!

Zucchini & Tomato Stir-Fry

Zucchini & Tomato Stir-Fry

ZUCCHINI & TOMATO STIR FRY

1 Tbsp. butter
1 Tbsp. olive oil
1/2 onion, chopped
1 clove garlic, minced
2 cups cubed zucchini
1 1/2 tsp Italian seasoning
1 cup grape tomatoes, quartered
salt and pepper to taste
1 lemon zested, plus juice
1/4 cup grated Parmesan, plus more for topping

1. Melt butter and olive oil in saute pan over medium-low heat. Add onion and sweat until soft, about 4 minutes. Add the garlic and cook 1 minute longer.

2. Raise heat to medium-high and add zucchini and Italian seasoning. Stir in pan for 4-5 minutes until just softened. Add tomatoes, salt and pepper, and Parmesan. Stir in pan 1-2 minutes longer until tomatoes just soften. Add lemon zest and juice. Stir to combine. Place in serving bowl and top with additional grated Parmesan.

Zucchini & Tomato Pasta

Zucchini & Tomato Pasta

ZUCCHINI & TOMATO PASTA

6-8 oz linguine
1 cup leftover Zucchini & Tomato Stir-Fry recipe, above
1 cup marinara sauce
( optional: 1/4 cup heavy cream or half & half)

1. Cook linguine according to package directions, drain and rinse. Return to pan.

2. Add 1 cup Zucchini & Tomato pasta recipe with 1 cup marinara sauce. Stir and heat through. Top with grated Parmesan. Note: add the optional 1/4 cup heavy cream or half & half to the pan with the marinara sauce to make a parma rosso sauce.
 

Think Fish Dinners

It's almost summer and time to think fish! Personally I love any kind of white fish, shrimp, crab or scallops. We try to fix fish once a week during the summer months. Just something simple and quick, like a lightly breaded tilapia with a fresh greens salad. But I was reminded recently of a fish dish that I haven't made for awhile, so I dug out my original recipe, and changed it up a bit and we found that we love it all over again. The best part is that some of the delicious crab and mushroom stuffing was left over and made another meal with it. Now I'm not so sure I wouldn't just make the stuffing for our leftover dinner, too. So a win-win with Stuffed Flounder and Crab Stuffed Shells. Also, the Paella recipe combines shrimp with chicken and ham in a flavorful meal that only takes one pan—that's right, you cook and serve in the same pan. And, when I think summer, I think chimichurri, which is a great pairing for shrimp, namely shrimp pomodoro, or shrimp with tomatoes. The sauce is perfect with a grilled steak as well, so maybe make a double batch if you're going to fire up the grill this summer.

Crab Stuffed Flounder

Crab Stuffed Flounder

CRAB STUFFED FLOUNDER
Serves 4

For the stuffing:
1/4 cup butter
1/4 cup onion, chopped
8 oz. fresh button mushrooms, chopped
1 can (8 oz.) lump or fancy crabmeat
1/2 cup panko breadcrumbs
1 Tbsp chopped fresh basil
1/2 tsp salt
dash pepper

For the fish:
4 flounder filets
3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
6 Tbsp milk
1/3 cup dry white wine, divided
2/3 cup grated asiago
1/2 tsp paprika

1. Preheat oven to 400. In large skillet, melt 1/4 cup butter and saute onion over medium heat until tender, but not browned, about 3 minutes. Add mushrooms, crab, panko, salt and pepper. Saute 5 minutes then add 3-4 Tbsp of the wine, basil and asiago, stir to combine.

2. Cool mixture slightly then spread mixture over fillets. Roll up fillets and place seam side down in a 13 x 9 baking dish that is prepared with cooking spray.

3. In the skillet, melt 3 Tbsp butter, whisk in flour and 1/4 tsp salt. Stir for 1 minute. Add milk gradually and stir until well combined. Add the rest of the wine. Cook and stir until thickened and bubbly. Pour sauce over the fillets.

4. Bake for 25 minutes. Sprinkle with paprika.

Crab Stuffed Shells

Crab Stuffed Shells


CRAB STUFFED SHELLS

Use either left-over stuffing from the Crab Stuffed Flounder recipe or make the stuffing portion of the recipe.

1. Cook large shells according to package directions. Drain and cool slightly. Stuff with the crab mixture. Spread either a bechamel sauce or your favorite marinara sauce in the bottom of a baking dish. Place stuffed shells on top in a single layer, then add more sauce. Bake at 350 for about 20-25 minutes, or until the shells are cooked through. Garnish each serving with grated asiago and torn fresh basil leaves.

Paella

Paella

PAELLA
Serves 4-6

3 Tbsp olive oil
2 Tbsp butter
1 boneless chicken breast half
paprika
3 garlic cloves, minced
6 green onions, slice on the diagonal
1 red bell pepper, chopped
6 oz can black olives, sliced
8 oz button mushrooms, sliced
2 roma tomatoes, peeled and chopped
1 cup cubed ham
juice of 1 lemon
1 tsp. fresh thyme
2 tsp. dried oregano
1 Tbsp chopped fresh cilantro, plus more for garnish
salt and pepper to taste
1 cup dry vermouth or dry white wine
1 lb. medium raw shrimp, peeled and deveined
1 cup uncooked minute rice
2 cups chicken broth


1. Heat oil and butter in saute pan. Sprinkle chicken breast with paprika and saute over med heat until cooked through and browned, about 8 minutes total. Remove chicken from pan, let rest and cube.

2. Add garlic to pan and saute 1 minute on low heat. Add olives, mushrooms, chicken, ham and lemon juice, stir well to combine. Sprinkle with thyme, oregano, salt and pepper. Pour wine into skillet and stir. Place shrimp in pan around edge. Make a hollow in the center of pan and pour rice into it.

3. Pour chicken broth over rice slowly. Stir only to moisten rice. Cover and simmer 20 minutes or just until rice is done. Garnish with chopped cilantro.

Shrimp Pomodoro with Chimichurri Sauce

Shrimp Pomodoro with Chimichurri Sauce

SHRIMP POMODORO WITH CHIMICHURRI SAUCE
Serves 4

12 oz spaghetti
1 Tbsp butter

For the Chimichurri Sauce:
1 cup fresh curly parsley leaves
1/3 cup fresh oregano leaves
4 cloves garlic, minced
1/3 cup olive oil
1/4 cup white wine vinegar
1 tsp kosher salt
1 tsp red pepper flakes

For the Shrimp:
1 lb. medium-size raw shrimp
2 Tbsp olive oil
1 Tbsp margarita mix (non-alcoholic)
juice of 1/2 lime
1/4 tsp paprika
salt & pepper to taste
1 cup grape tomatoes, halved

1. Cook pasta according to package directions. Drain and add back to pan, toss with butter and set aside.

2. In a food processor, add parsley, oregano and garlic. Pulse to mince. Add olive oil, vinegar, salt and red pepper flakes. Puree into blended.

3. Shell the shrimp, rinse, drain and set aside. Place olive oil, margarita mix and lime juice in saute pan. When hot add the shrimp along with paprika, salt and pepper. Cook two minutes on one side, turn and cook 1 1/2 minutes on the other side. Take shrimp out of pan and add tomatoes. Stir until just heated through, add shrimp back in and stir to combine.

4. Place serving of spaghetti in each plate, top with shrimp and tomatoes. Drizzle with chimichurri sauce. Garnish with a lime wedge and serve immediately.


 

Spring Pastas

Pasta has been my go-to comfort food. But for spring I like to lighten it up a bit. Who doesn’t love Chicken Cacciatore in the winter months. It’s hearty and satisfying on a cold day. I’ve lightened it up for spring, using a wine sauce with just a bit of butter to add some richness. For my sausage pasta, I used some of the homemade sausage that I made at a sausage-making class. That class is one of the best birthday presents I’ve received. It was a 3-hour hands-on class where we made three different kinds of sausage from one of the top chefs in town. All of the sausages—breakfast, Italian and chorizo—were excellent, just the right seasonings for each one. I’ve made them many times since at home and it keeps well in the freezer, so can be used whenever you feel like it—not just for holidays or special occasions. The tomato & basil pasta works great for weeknights, it’s light and quick to prepare. I’m especially looking forward to making it with heirloom tomatoes when farmer’s market season is in full swing.

Lightened Chicken Cacciatore

Lightened Chicken Cacciatore

LIGHTENED CHICKEN CACCIATORE
Serves 2

3 slices bacon
2 boneless, skinless chicken breasts
2 tsp Italian seasoning
salt & ground black pepper to taste
6-8 oz. fettucine
1/4 yellow onion, chopped
1 red bell pepper, or 4 mini peppers
3 cloves garlic, minced
1/2 tsp dried oregano
1/2 cup dry white wine or vermouth
2 tomatoes, cut into thin wedges
1 Tbsp butter
3 Tbsp chopped fresh parsley
1/4 cup grated romano, plus more for topping

1. Cook bacon in large saute pan. Remove from pan and let cool, crumble and set aside. Add chicken breasts to pan and season both sides with Italian seasoning, salt and pepper. Depending on size, cook about 6 minutes on each side over medium heat until done. Remove chicken, cover with foil and set aside. Meanwhile, cook fettucine according to package directions. Drain and reserve, covered.

2. In the saute pan, sweat onion and bell pepper with a little salt and pepper over medium heat (add a little olive oil if necessary) until softened, about 4 minutes. On low heat, add garlic and oregano and cook 1 minute longer.

3. Deglaze pan with wine and simmer until liquid is reduced by half. Adjust heat to medium-high and add butter and tomatoes with a little salt, bring to a boil. Slice chicken and to pan. Reduce heat to low, add parsley and cook 5 minutes, covered, to heat through.

4. Serve over fettucine. Garnish each portion with bacon crumbles and grated romano.

Italian Sausage & Tomato Pasta

Italian Sausage & Tomato Pasta

ITALIAN SAUSAGE & TOMATO PASTA
Serves 4

1 lb linguine
1 lb Italian sausage
1 cup broccolini, roughly chopped
1 tsp Italian seasoning
1/2 yellow onion, thinly sliced
1 lb tomatoes, roughly chopped
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup Parmesan
2 Tbsp chopped fresh basil leaves

1. Cook linguine according to package directions, drain and set aside. Cook & crumble sausage in saute pan about 12 minutes until browned. Set aside

2. Add broccolini to pan, sprinkle with Italian seasoning and saute about 3 minutes. Add onion and cook about 2 minutes, or until just softened. Add tomatoes, garlic, chicken broth, salt and pepper to taste. Simmer, covered 10 minutes until tomatoes start to break down and create a sauce.

3. Add cooked sausage and Parmesan to pan, cook 1 minute until heated through. Add chopped basil and serve.

Creamy Tomato Pasta

Creamy Tomato Pasta

CREAMY TOMATO PASTA
Serves 2

1 tbsp olive oil
2 Tbsp chopped red onion
2 pints yellow and red cherry tomatoes
2 cloves garlic, minced
1 Tbsp each chopped fresh oregano and basil
8 oz cavatappi pasta
1/2 cup reserved pasta water
8 oz mascarpone cheese
splash milk
1/3 cup grated romano cheese

1. In large saute pan, heat olive oil and add onion and cherry tomatoes. Toss in pan with salt and pepper. Cook on medium heat about 12 minutes, or until tomatoes start to break down. Add garlic, oregano and basil. Cook on low 2 minutes.

2. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining and rinsing.

3. Add mascarpone to saute pan with a splash of milk (whole, 2%, or half & half) and romano, stir to incorporate. Add enough of the reserved pasta water to loosen sauce. Cook about 3 minutes or until cheese is melted. Top with more grated romano and basil in serving bowls.

 

The Cooking Bucket List: April 2016

I believe in bucket lists, it gives you something to strive for and acts as a guide to help fulfill dreams and life experiences A bucket list is always a work in progress and hopefully never-ending. I have a things-to-do (learn a language, see the northern lights, own my own business), places-to-go (Italy, Spain, Australia, visit every state­­—I’m up to 33) bucket list. I also keep a cooking bucket list for things I’ve been wanting to attempt and make, like the diy ketchup, mustard and giardiniera from last summer’s blog, along with focaccia and gnocchi. Pulled Pork has been on the list for a while, and I finally attempted it. It was so easy, tasty and versatile that now I don’t know why it seemed a bit scary. As those of you know who have made pulled pork, there is a ton of it leftover. Obviously, it is perfect to serve for a crowd, but if you have a hankering, don’t wait for a big gathering. Make meals with it like sandwiches, pizza, nachos, tacos, fried rice, and ramen, or freeze it. For some inspiration, see some of the super easy and quick meal ideas I made this week using pulled pork, below. All under 20 minutes prep time!

Pulled Pork

Pulled Pork

PULLED PORK
Serves 8-10

4 lb. bone-in pork shoulder
1/4 cup smoked paprika
2 tsp mustard powder
1/4 cup brown sugar
2 Tbsp salt
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 bottle beer

1. Preheat oven to 425. In a small bowl mix together the ingredients for the rub: paprika, mustard, brown sugar, salt and peppers. Rub half of the mix all over the pork.

2. Place pork in a foil-lined roasting pan with a rack. Cook for 40 minutes or until browned.

3. Remove pan from oven and pour over the beer, then sprinkle the remaining rub mix over the pork. Cover the pan tightly with foil and lower oven temperature to 255. Place pan back into the oven and cook 4-5 hours until the meat pulls away easily from the bone with a fork.

Pulled Pork Pasta

Pulled Pork Pasta

PULLED PORK PASTA
Serves 4

10 oz. farfalle or penne
1 cup halved grape tomatoes
1/4 cup prepared pesto
1 Tbsp heavy cream
2 tsp lemon juice
1/4 cup Parmesan
1 cup pulled pork

1. Cook pasta in a large saucepan according to package directions, save about 1/2 cup of the hot pasta water before draining the pasta.

2. Place pasta back into the saucepan along with the tomatoes, pesto and pasta water. Add the cream, lemon juice, Parmesan and pulled pork. Toss together and serve topped with grated Parmesan.

Skillet Pulled Pork Chili

Skillet Pulled Pork Chili

SKILLET PULLED PORK CHILI
Serves 4

1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 Tbsp olive oil
1 Tbsp chili powder
14.5 oz can diced tomatoes
14.5 oz can chili beans in sauce
1/2 cup V-8 juice
1-1/2 cups pulled pork

1. In large skillet saute onions and peppers in olive oil until soft, about 4 minutes. Add chili powder, diced tomatoes and chili beans. Stir in V-8 juice and pork. Cook at medium about 10 minutes. Top with shredded cheddar cheese and serve with tortilla chips.

Pulled Pork Taquitos

Pulled Pork Taquitos

PULLED PORK TAQUITOS
Serves 2

olive oil
8 corn tortillas
1 cup pulled pork
salsa & sour cream

1. Preheat oven to 375. Prepare a cookie sheet with non-stick aluminum foil.

2. Heat a large skillet over medium high. Working one at a time, brush both sides of each tortilla with a little olive oil. Heat in skillet about 20 seconds on each side just so each tortilla is pliable. Immediately place about 2 Tbsp pulled pork in the center of tortilla and roll up as tightly as possible. Place on cookie sheet seam side down. Repeat with the rest of the tortillas.

3. Bake about 20 minutes until tortillas are crispy. Place 4 taquitos on each plate and serve with salsa and sour cream for dipping.

 

 

Take a pound of Italian sausage…

While making Christmas eve dinner this year, I remembered my dad's big dinner spreads. He would make a huge appetizer table so the whole family could graze while he was in the kitchen finishing off dinner. The table featured a big antipasto platter with an assortment of meats, cheeses and veggies. But the big hit was the Italian sausages, cut into bite-sized morsels and topped with his famous marinara sauce. Very simple, yet it was always eaten first. So, I wanted to see what I could do with a pound of Italian sausage (and lucky that my city just happens to be the hometown of Graziano's Italian Sausage).

Sausage Marsala

Sausage Marsala

SAUSAGE MARSALA
Serves 4

16 oz linguine
1 Tbsp olive oil
1 lb Italian sausage
4 Tbsp butter, divided
1/2 yellow onion, cut in half & thinly sliced
1/2 red bell pepper, thinly sliced
salt & black pepper
1/2 tsp each dried basil & oregano
3 cloves garlic, minced
1/2 cup marsala wine
1/2 cup beef broth
2 Tbsp tomato paste
1/2 cup grated romano
1/2 cup heavy cream

1. Heat 1 Tbsp olive oil in large saute pan over low heat. Cover and cook sausage about 12 minutes total, turning to brown on all sides. Remove to a cutting board and let rest. Cook linguine according to package directions, drain and return immediately to pan, add a little butter and cover to keep warm.

2. There should be juices left in the saute pan, if not add 1 Tbsp olive oil. Add 1 Tbsp butter, the onions and bell pepper. Add salt, pepper, basil and oregano. Stir to combine and cook on medium heat about 5 minutes until vegetables soften. Add the minced garlic to the pan and stir, cook 1 minute longer.

3. Add marsala and cook down a bit, about 5 minutes, then add the broth and tomato paste. Stir to mix in the tomato paste, cook 5 more minutes. Add the romano and stir until melted. Lower heat and add the cream.

4. Add linguine to pan and toss to combine. Serve immediately in pasta bowls with a little romano grated on top.

Sausage & Tortellini Soup

Sausage & Tortellini Soup

SAUSAGE & TORTELLINI SOUP
Serves 4

2 Tbsp olive oil, divided
1 lb Italian sausage links
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1/3 cup chopped carrot
1 Tbsp Italian seasoning
1/3 cup chopped zucchini
16 oz cheese tortellini
14.5 oz can diced tomatoes
6 cups chicken broth
2 Tbsp tomato paste
1/2 tsp each dried basil & oregano
salt and black pepper to taste
1/4 cup heavy cream
shredded Parmesan cheese

1. Heat 1 Tbsp olive oil in soup pan over medium-low heat. Brown sausage on all sides, cook about 12 minutes total. Remove to a cutting board and let rest.

2. Add 1 Tbsp olive oil to soup pan. Add onions, bell peppers carrots and Italian seasoning and sweat over medium heat about 5 minutes until softened. Meanwhile, cook tortellini according to package directions. Drain and keep warm.

3. Add diced tomatoes, chicken broth, tomato paste, basil, oregano, salt and pepper. Turn heat up to high to start boiling, then turn to lower heat to simmer 10 minutes. Cut sausage into bite-size pieces, add to soup along with cream.

4. To serve, add portion of cooked tortellini to each soup bowl. Ladle in soup and top with shredded Parmesan.

Cookbook Crave: March 2016

I make an antipasto tray for almost every get-together and party at our house. A platter full of an assortment of Italian meats, cheeses and veggies mix together in a colorful palette for the appetizer table. That's why Antipasti by Joyce Goldstein is a go-to book—it runs the gamut from meats and vegetables to eggs, grain and cheese. So many wonderful choices to put together to match seasonality or a specific occasion. The book has a tasty meat-filled omelet roll that doubles as a small plate for a tapas party. My spin on an omelet roll, below, adds a creamy cheese component.

Creamy Omelet Bites

Creamy Omelet Bites

CREAMY OMELET BITES
Serves 4

For the filling:
2 oz cream cheese
2 Tbsp each grated asiago and mozzarella
2 oz diced ham
2 Tbsp chopped grape tomatoes
2 tsp chopped fresh basil
1 to 2 tsp milk
 

For the eggs:
1 Tbsp olive oil
1 Tbsp butter
2 eggs
splash milk
salt & pepper
dash Italian seasoning

1. Make the filling: Fold in all filling ingredients in a small bowl, combining well. Set aside.

2. Make the omelets: Heat oil and butter in a 10-inch non-stick saute pan over medium-high heat. Mix together eggs, milk, salt & pepper and Italian seasoning. Add to pan and turn heat to low. Using a heat-proof spatula, gently swirl around the egg mixture in the pan until no longer runny. Cook for a couple of minutes then turn, cooking another couple of minutes on the opposite side. Turn out cooked omelet onto a paper towel and allow to cool, about 10 minutes.

3. When omelet is cool, spread filling on the top and roll into a log. Place in refrigerator about 30 minutes. When chilled, slice into rounds. Serve with warmed marinara sauce.
 

Valentine's Day Dinner

Valentine's Day is also my sister's birthday, so it's a family birthday dinner day for us. I decided on a South-of-the-Border theme for this year's dinner. All the recipes are easy to fix. They look impressive, like you've spent a lot of time in the kitchen, but are so easy and simple to prepare. All they need is a little ingredient-chopping time. So feel free to take any or all of the components of the dinner below, from appetizer to cocktail to dessert, to make your own Valentine's dinner for your sweetie, and they'll be dazzled with your 'kitchen love'. For the full dinner, the flavor theme follows through from the orange and citrus in the shrimp cocktail appetizer to the orange-caramel sauce in the dessert. And, the citrusy components in the appetizer and cocktail go well with the pico flavors of the spaghetti sauce.

Loaded Shrimp Cocktail

Loaded Shrimp Cocktail

LOADED SHRIMP COCKTAIL
Serves 4

zest of 1 orange
juice of 1/2 each lime and orange
22-24 medium cooked shrimp
1/4 red onion, chopped
1/3 English cucumber, seeded & chopped
1/2 cup chopped grape tomatoes
1/4 cup chopped red bell pepper
1/2 cup cocktail sauce
1/4 cup V8 juice
1 tsp prepared horseradish
1 Tbsp fresh lime juice
1 avocado, chopped

1. Zest orange and place in large glass bowl, set aside. Place juice of lime and orange in another glass bowl. Add shrimp and lightly toss to coat with the juices. Set aside and let marinate at room temp while fixing other ingredients.

2. In bowl with orange zest, add onion, cucumber, tomatoes, bell pepper, cocktail sauce, V8 juice, horseradish and lime juice. Add shrimp and mix ingredients. Place each serving in a martini glass and top with chopped avocados. Add a lime wedge to serve.

Papaya Margarita

Papaya Margarita

PAPAYA MARGARITA
Makes 1

1.5 oz good quality tequila
2 oz papaya juice
1 oz triple sec
.5 oz fresh lime juice

1. Add all ingredients to ice-filled shaker. Shake and strain into crushed ice-filled glass. Garnish with a lime wheel.

Spicy Pico Spaghetti

Spicy Pico Spaghetti

SPICY PICO SPAGHETTI
Serves 4

1 Tbsp olive oil
1/4 onion, chopped
3 garlic cloves, minced
1/2 jalapeno, finely diced
14.5 oz can diced tomatoes
2 Tbsp tomato paste
1 jar salsa
1/4 tsp ground cumin
juice of 1/4 lime
salt and pepper to taste
1 lb spaghetti
1/2 cup shredded sharp cheddar
1/2 cup shredded pepper jack
4 green onions, thinly sliced on the bias

1. Cook spaghetti according to package directions, drain and reserve, keep warm.

2. Add olive oil to a large saute pan over medium heat. Add onions and saute until softened, about 3 minutes. Add garlic and jalapenos, cook and stir about 1 minute. Add diced tomatoes, tomato paste and salsa. Turn up heat to medium-high and heat to boiling, then lower heat and simmer about 10 minutes. Mash a few of the diced tomatoes with a potato masher. Add cumin, lime and salt and pepper.

3. Add spaghetti to sauce and toss, coating well. To serve, place portion in individual pasta bowls, top with cheeses and green onion slices. If you desire, top with chopped avocado and a dollop of sour cream.

Bananas with Orange-Caramel Sauce over ice cream

Bananas with Orange-Caramel Sauce over ice cream

BANANAS WITH ORANGE-CARAMEL SAUCE
Serves 2

2 Tbsp butter
1/3 cup brown sugar
1 tsp orange zest
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbsp fresh orange juice
2 bananas
2 Tbsp sweetened flaked coconut
1 Tbsp sliced almonds
1 pint vanilla bean ice cream

1. In a small saute pan over medium heat toast the coconut and remove to a bowl. Toast the almonds in the same pan and remove to another bowl. Set aside, reserve to top the sundaes.

2. Heat butter in saute pan and add brown sugar. Stir until melted, about 3 minutes. Add zest, cinnamon and nutmeg. Stir to combine and cook about 3 minutes longer. Add orange juice and stir to combine. Turn heat to lowest setting.

3. Peel and slice bananas on the bias. Add to the sauce and stir just to coat. Place a couple of scoops of ice cream in serving bowls. Top with the banana-caramel sauce. Top with toasted almonds and coconut. Serve immediately.

Polpette: Italian Meatballs

There’s so much to love about polpette, or Italian meatballs. Traditionally made with beef or veal, the polpette should be meaty, light, flavorful and moist. You can give them distinct flavor from traditional Italian garlic and cheese to the beefy and lemony version in my recipe below. In Italy, polpette are served on their own, without any accompanying pasta or sauce or topping. But I love them with spaghetti and marinara, with rice, potatoes or polenta, or on a sandwich. Their versatility is endless. I make mini polpette, or polpettini, for the Meatball Homecoming Soup recipe below. This is a family favorite with lovely memories of my mom who made this soup for any one of our family arriving home from all parts of the country. She called it simply Homecoming Soup. My sister and I lived in Colorado for a few years, and when we made the 10 hour drive east on I-80, we knew mom would be at the door to welcome us and there would be a pot of Homecoming Soup on the stove. A welcoming hot soup is just what we craved from a day of driving and cold ham sandwiches. I updated the soup, still quick to prepare once the meatballs are made, with a lemony, garlic flavor. I like to halve the meatball recipe and make half into mini meatballs for soup and the other half into a larger size for pasta or sandwiches. Made ahead, they freeze well and are an easy addition to your evening meal planning. See the soup and pasta recipes, below, as well as pairing the meatballs with Italian Mashed Potatoes, included in this blog.

Lemony Beef Polpette
Serves 4

There are a couple of secrets to making moist and light meatballs. The first is to soak your bread crumbs in milk. This gives the meatballs a moist base. The second secret and key for making light meatballs is to handle the ingredients and the process gently. You’ll see the word ‘gently’ several times in the following recipe. And that’s the key­­—incorporate the ingredients thoroughly, yet gently, and form the meatballs gently. You’ll want to make sure they stay together in a ball, but not squeezed so they are too dense which makes for a heavily textured meatball. Also incorporated into this recipe is my mom’s secret, the grated Parmesan. She was the master meatball maker, and believed this ingredient made the mixture both light with added flavor.

1 lb. ground beef
1 egg, slightly beaten
3/4 cup fresh bread crumbs, soaked in 1/3 cup whole milk
2 cloves garlic, minced
2 Tbsp chopped fresh Italian parsley
1/2 cup grated Parmesan
juice of 1/2 lemon (zest lemon before juicing and save for the following meatball soup recipe)
1 Tbsp olive oil
1/2 tsp anchovy paste
1 tsp kosher salt
1/2 tsp ground black pepper

1. After soaking the bread crumbs in milk, gently squeeze out the excess moisture. Then, mix all ingredients together in a large bowl. Mix gently but thoroughly to combine the flavors.

2. Shape gently into balls, 1” in diameter for the meatball soup recipe that follows, or 2 1/2 to 3” in diameter for regular meatballs.

3. Cook over medium to medium-low heat in a saute pan, turning often, until browned.

Meatball Homecoming Soup

Meatball Homecoming Soup

Meatball Homecoming Soup
Serves 4

4 oz mini farfalle
4 cups beef broth
1 1/2 Tbsp Italian seasoning
1 tsp oregano
1 tsp kosher salt
1/2 tsp black pepper
1/2 recipe Lemony Beef Polpette

1. Cook pasta according to package directions. Drain and set aside.

2. While pasta is cooking, in a small soup pot add seasonings and meatballs to broth, cover and bring to a boil, lower heat and simmer 10 minutes.

3. Place cooked pasta in 4 soup bowls, ladle soup with meatballs over top. Garnish with grated Parmesan, lemon zest and chopped parsley.

Pasta with White Wine Butter Sauce and Polpette

Pasta with White Wine Butter Sauce and Polpette

Pasta with White Wine Butter Sauce and Polpette
Serves 4

12 oz fettucine, reserve 1/2 cup pasta water
2 Tbsp olive oil
1 shallot, diced
3 Tbsp butter, divided
1/2 cup white wine
1/2 cup halved grape tomatoes
1/2 cup grated romano cheese
1 Tbsp chopped fresh parsley
salt and black pepper to taste
1/2 recipe Lemony Beef Polpette

1. Cook pasta according to package directions. Drain, but reserve 1/2 cup pasta water, and set aside.

2. In a large saute pan, heat olive oil over medium heat and add shallots. Saute until softened, about 3 minutes. Add 2 Tbsp butter and wine. Cook and stir, and let mixture reduce by a third.

3. Add tomatoes, cheese, parsley, the reserved pasta water, salt and pepper and the remaining 1 Tbsp butter. Cook and stir about 5 minutes until butter and cheese melt.

4. Add cooked fettucine to pan and stir to coat well. Serve in individual bowls with 3-4 polpette. Garnish with grated romano.

 

A Mediterranean Holiday

Holiday dinners in my family were their own brand of traditional—in an Italian way. My dad fixed a turkey, but the rest of meal was strictly Italian. Like spaghetti with pork chops, braciole and nonna's baked tomatoes and zucchini. I didn't grow up with stuffing or sweet potatoes or green bean casserole. I've come up with some Mediterranean dishes for holiday dinners that you might want to add to your repertoire or try for a holiday party. The main turkey dish and sides are simple, come together quickly and some can be made ahead.

Mediterranean Turkey Roulades

Mediterranean Turkey Roulades

MEDITERRANEAN TURKEY ROULADES
Serves 6

For stuffing:
1 lb Italian bulk sausage
1 yellow onion
4 cloves garlic
1-1/2 jars sundried tomatoes in oil
1/2 jar roasted red peppers
chopped fresh parsley

For roulades:
2 boneless turkey breasts, skin on
salt
1 cup grated Parmesan cheese, divided
fontina cheese, sliced in thin strips
1 lemon
1 yellow onion
4 celery ribs
salt
Spanish paprika

1. Cook stuffing: Brown sausage in large skillet. Remove and set aside. Add onion and garlic, saute on medium-low heat about 3 minutes or until translucent. Add sundried tomatoes and roasted red peppers to pan and saute on medium-low heat to combine flavors, about 5 minutes. Place mixture in food processor and pulse to a small chop. Add mixture back into skillet along with sausage. Add parsley and heat mixture through, about 5 more minutes.

2. Prepare turkey breasts: Butterfly breast, unfold and sprinkle cut side with salt and 1/2 cup grated Parmesan, then spread on half of the sausage mixture. Top with fontina cheese slices. Roll lengthwise and secure with 12” sections of kitchen twine, using about 3 to 4 pieces around the roll, and one longer section crosswise. Repeat with the other breast.

Add lemon and onion wedges to roasting pan.

Add lemon and onion wedges to roasting pan.

Place turkey rolls on top to roast.

Place turkey rolls on top to roast.

3. Prepare the roasting pan: Add lemon and onion wedges and celery ribs to the bottom of a roasting pan and place the two turkey rolls skin side up on top of the vegetables. Sprinkle turkey rolls with salt and paprika.

4. Bake at 425 for about 1 hour, or until internal temperature at the meatiest portion of the turkey reads 160 with an instant-read thermometer. Let rest 10 minutes before slicing. Be sure to use the drippings at the bottom of the roasting pan as a sauce!

Pepper Potatoes

Pepper Potatoes

PEPPER POTATOES
Serves 6

1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 Tbsp chopped fresh oregano
1 red bell pepper
1 yellow bell pepper
1 medium red onion
1 cup cherry tomatoes
1/2 cup olive oil, divided
3 cloves garlic
2 pounds mini potatoes
2 Tbsp white wine vinegar
salt & pepper

1. Preheat oven to 400. Cover a rimmed baking sheet with non-stick foil. Chop the parsley, chives and oregano and mix together, set aside.

2. Cut peppers into 1/4-inch strips. Halve onion and slice into half-moons. Place peppers, onions and tomatoes on prepared baking sheet. Sprinkle 1/4 cup olive oil over top and season with salt and pepper. Toss to coat and arrange in a single layer. Place the garlic cloves in the center of the vegetables­—just so you can find them easily.

3. Roast vegetables 10 minutes. Meanwhile, quarter the mini potatoes lengthwise and place in a saucepan of cold water. Boil 10 minutes or until almost done. Remove the roasted garlic from the baking sheet and smash into a paste. Drain potatoes and layer over roasted vegetables. Sprinkle the remaining 1/4 cup olive oil along with the smashed garlic over top of vegetables and potatoes and season again with salt and pepper. Roast 10 more minutes.

4. Transfer to a serving platter. Sprinkle with the chopped herb mixture and sprinkle with white wine vinegar. Season with salt and pepper to taste.

Chermoula Green Beans & Carrots

Chermoula Green Beans & Carrots

CHERMOULA GREEN BEANS & CARROTS
Serves 6

Think of the african relish chermoula as a variation of pesto.

3 cloves garlic, peeled and halved
1-1/2 cups fresh cilantro
1 cup flat leaf parsley
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 tsp smoked paprika
1/2 tsp ground cumin
kosher salt
1/4 tsp black pepper
1 lb. haricot verts
4 carrots, peeled and sliced into strips
1 tbsp chopped fresh parsley


1. Place garlic, cilantro, parsley, olive oil, lemon juice, paprika and cumin in food processor. Pulse until well blended, about 1 minute. Add salt to taste and black pepper. Pulse just until incorporated.

2. Bring about 2 inches of water in a large saucepan to boil. Add green beans, carrots and parsley. Reduce heat and steam vegetables 5 minutes until just tender. Toss vegetables with sauce. Place in serving dish and garnish with some quartered lemons.

Radicchio, Fennel & Orange Salad

Radicchio, Fennel & Orange Salad

RADICCHIO, FENNEL & ORANGE SALAD
Serves 6

3 oranges, plus zest of 1 orange
2 Tbsp white wine vinegar
1 tsp dijon mustard
1/4 cup olive oil
salt & pepper to taste
2 cups torn romaine leaves
1 cup arugula
1 small fennel bulb, thinly sliced
2 cups torn radicchio leaves
1/2 medium red onion, thinly sliced
1/2 cup kalamata olives
2 oz crumbled feta

1. Segment oranges into a small bowl. Reserve the membranes and squeeze the juice in another bowl, yielding 1/3 to 1/2 cup orange juice. Add vinegar, dijon, olive oil, salt and pepper to juice and whisk to combine for the vinaigrette.

2. Toss romaine, arugula, fennel and radicchio together in a large bowl. Add orange segments, red onion and olives. Pour dressing over ingredients and toss to coat. Place in serving bowl and sprinkle feta over top to serve.