Recipe Course: Vegetables & Sides

Bite-Size Meatballs with Salsa Verde

  • Preheat oven to 375°F. Grease large baking sheet with oil.
  • In bowl and using hands, mix together veal, mortadella, Parmesan, parsley, and salt just until combined. Shape into 1-inch balls.
  • Place bread crumbs on sheet of waxed paper. In shallow plate, beat egg with 2 tbsp water. Dip meatballs, one at a time, into egg mixture; shake off excess egg, then roll in bread crumbs.
  • Place on prepared baking sheet; spray all sides with oil mister or drizzle lightly with olive oil and roll gently until coated with oil. Bake for 10 minutes or until instant-read thermometer inserted into the center of meatball registers 160°F.

 

  • Salsa Verde: Meanwhile, soak bread in vinegar; transfer to blender along with olive oil, parsley, capers, garlic and anchovies. Blend until combined; season with salt to taste. Serve with meatballs.

Tip:

• Make-ahead: The breaded meatballs may be covered with foil and refrigerated for up to 1 day before baking. Coat with oil before baking.

Beet Salad with Blood Oranges, Goat Cheese, and Walnuts

  • Place beets in saucepan; pour in enough water to cover and bring to boil.
  • Simmer for 30 minutes or until beets are tender when pierced with a fork. Let cool to room temperature.
  • Meanwhile, make the dressing. Whisk together vinegar, olive oil, mustard, and salt and pepper to taste.
  • Quarter beets, then cut into 1/4-inch-thick slices. Arrange bed of baby spinach on serving plate; layer oranges and red onion slices over top.
  • Top with walnuts and crumbled goat cheese. Drizzle with dressing.

 

Barley Stuffed Fresh Tomatoes

  • In large saucepan, bring 2 cups water to boil. Add barley; cover, reduce heat and simmer for 45 minutes or until tender. Drain and rinse with cold water; transfer to large bowl.
  • Stir in carrots, cucumber, cheese, frisée, olive oil, parsley, oregano, lemon juice and salt; mix to combine and set aside.
  • Cut away tops of tomatoes and reserve. Scoop out pulp, cut into cubes and toss with barley mixture. Stuff tomato cavities with barley mixture; cap with tomato tops.

Recipe provided by Chef Mary Ann Esposito

Asparagus and Red Pepper Salad

  • Preheat broiler. Place peppers on broiler pan; broil, turning, for 20 minutes or until charred all over. Transfer peppers to dish; let cool. Remove stems and core, peel away skin and wipe out seeds with paper towels. Cut peppers into 1/4-inch-wide strips; set aside.
  • Preheat oven to 350°F. Brush baking sheet with 1 1/2 tbsp olive oil. Place asparagus on baking sheet, turning to coat with oil. Roast for 5 to 7 minutes or until knife is easily inserted into stalk.Transfer asparagus to cutting board; cut crosswise in half. Arrange asparagus on platter with red pepper strips. Combine remaining olive oil, balsamic vinegar, and salt to taste; pour over salad. Cover salad; let stand at room temperature for several hours before serving.

 

Tip: Alternatively you can char the peppers on a grill if desired.

 

Recipe provided by Chef Mary Ann Esposito

Pinzimonio

  • Cut celery, zucchini and cucumbers into sticks. Slice red, yellow and orange peppers into thick slices. Cut fennel into chunks. Tuck vegetables attractively into serving bowl or platter.
  • Arrange chunks of bread and olives in separate bowls. Pour some olive oil into small bowl as a dipping oil.

 

Tip:

  • For a pretty arrangement, use celery hearts with small stalks and leaves attached. Look for orange and purple carrots; peel, leaving green tops attached.
  • You may want to leave salt and pepper shakers on the table as well.
  • To make this recipe grain and gluten-free, omit chunks of bread for serving.

Recipe provided by Chef Mary Ann Esposito

Mozzarella Prosciutto, and Tomato Skewers

  • Wrap individual mozzarella balls with half slice of prosciutto.
  • Assemble wrapped mozzarella, tomato and bread cube on each skewer; arrange on plate or platter. Drizzle with olive oil; top with Parmesan and garnish with basil.

Recipe provided by Chef Mary Ann Esposito

Watermelon and Strawberry Salad

  • In salad bowl, combine watermelon, avocado, strawberries and red onion.
  • Sprinkle with salt and drizzle with olive oil; toss gently. Sprinkle crumbled feta cheese over top of fruit salad; serve immediately.

Recipe provided by Chef Mary Ann Esposito

Red Wine Vinaigrette

Whisk together vinegar, shallot, mustard, honey, salt and pepper until blended. Slowly whisk in olive oil.

 

Variations:

Keep the basics of the vinaigrette the same, but vary the oil and vinegar for different combinations. Adding an herb or spice will also change the flavors.

1. Sweet-and-Mild Vinaigrette: Replace red wine vinegar with apple cider vinegar and replace Extra Virgin Olive Oil with the same amount of Extra Light Olive Oil.

2. Bright-and-Zesty Vinaigrette: Replace red wine vinegar with sherry vinegar and replace Extra Virgin Olive Oil with the same amount of Robusto Extra Virgin Olive Oil.

3. Herb-and Citrus-Vinaigrette: Replace red wine vinegar with 3 tbsp lemon juice and add 1/2 tsp dried oregano.

4. Sweet-and-Tangy Vinaigrette: Replace red wine vinegar with balsamic vinegar and replace honey with 1 tsp maple syrup. Replace Extra Virgin Olive Oil with Organic Extra Virgin Olive Oil.

5. Bright Herb Vinaigrette: Replace red wine vinegar with white wine vinegar and add 1 tsp chopped fresh tarragon. Replace Extra Virgin Olive Oil with the same amount of Delicato Extra Virgin Olive Oil.

6. Everyday Vinaigrette: Replace red wine vinegar with white vinegar and add 1/2 tsp paprika. Replace Extra Virgin Olive Oil with Extra Light Olive Oil.

6 Ethnic vinaigrette variations

1. French Vinaigrette: Increase Dijon mustard to 2 tsp. Add 1 tbsp chopped chives and 2 tsp chopped fresh tarragon.

2. Tex-Mex Vinaigrette: Replace red wine vinegar with 3 tbsp fresh lime juice and add 1/2 tsp ground cumin.

3. Mediterranean Vinaigrette: Replace red wine vinegar with lemon juice and add 2 tsp tahini paste.

4. Asian Vinaigrette: Replace red wine vinegar with rice wine vinegar. Replace salt with 1 tbsp soy sauce and add 2 tsp grated fresh gingerroot.

5. Italian Vinaigrette: Substitute cracked black pepper for ground pepper. Add 1/4 tsp Italian seasoning and 2 tbsp grated Parmesan cheese.

6. Spanish Vinaigrette: Replace red wine vinegar with sherry vinegar and add 1/2 tsp smoked paprika.

Quick Herb Pizzette

  • In bowl, whisk together olive oil, garlic, green onions, parsley, thyme, basil, salt, and pepper to taste. Set aside.
  • Preheat oven to 325°F. Place rounds, cut side up, in single layer on nonstick baking sheets; bake for about 4 minutes or just until beginning to crisp. Remove from oven; brush immediately with olive oil mixture. Sprinkle evenly with cheese.

Tip: If you like, combine the ingredients for the olive oil mixture earlier in the day and set aside.

Lemon and Lime Cream Dressing

In small bowl, combine lime peel and juice, lemon peel and juice, and sugar. Whisk in olive oil; gradually whisk in half-and-half cream and hot pepper sauce. Stir in shallots. Season with salt and pepper to taste.

Tip: Dressing can be refrigerated in sealed container for 1 or 2 days.