The artichoke hearts set this version of the classic Minestrone apart from all the rest.
Ingredients: 2-3 stalks celery (with leaves), sliced 2 cloves garlic, sliced 2-3 carrots, sliced into coins 1 medium purple-top turnip, cubed 2 zucchini, cubed 1 large Russet potato, cubed 1 cup diced green beans (about 1/3 lb) 15 oz can diced fire roasted tomatoes 15 oz can cannellini beans, drained […]
Ingredients: 1 large loaf crusty Italian bread 6 slices ham, cut each slice into 8 wedges 8 oz fresh mozzarella, grated 3-4 tablespoons fresh or bottled pesto 1 1/2 teaspoons grated Parmesan olive oil Directions: Preheat oven to 350. Cut the bread on the diagonal making 1/2 inch thick slices without […]
Ingredients: for the tomatoes: 3/4 lb mixed heirloom tomatoes, thickly sliced (about 1/2-3/4 lb) 5 cloves garlic 1/2-3/4 cup Bertolli extra virgin olive oil sea salt freshly ground black pepper for the pesto: 2 cups fresh basil 3 cloves garlic 1/4 cup Parmesan 1/4 cup Romano cheese 1/4 cup toasted […]
Ingredients: 3 large bunches Italian (flat-leaf) parsley 4 oz extra sharp cheddar cheese, cubed 1/3 cup olive oil 1/3 cup toasted slivered almonds 4 cloves garlic salt freshly ground black pepper Directions: Place the parsley, cheddar, olive oil, almonds, garlic salt and pepper in a food processor or blender, pulse […]
Ingredients: 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls 3 tablespoons prepared basil pesto 8 marinated artichoke quarters (from 8-oz jar) 1 teaspoon red pepper flakes Directions: Preheat oven to 375°F. Separate dough into 8 triangles. Place 1 teaspoon pesto on the wide side of each triangle. Top pesto with […]
Ingredients: 8 slices crusty white bread 8 thick slices Gruyère cheese 16 slices think sliced smoked ham for the ramp pesto: 2 bunches ramps 3 tablespoons olive oil 3-4 tablespoons toasted pinenuts sea salt freshly ground black pepper Directions: Place the pesto ingredients in a food processor or blender. Pulse […]