- On serving platter, arrange 4 stacks; for each stack, start with tomato slice on bottom, then layer mozzarella slice and basil leaf over top, repeating three more times for each stack (each stack should have 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves total).
- In small bowl, whisk together olive oil, vinegar and salt; drizzle over stacks. Serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Buffalo Chicken Salad: Whisk together Buffalo wing sauce and olive oil; reserve half of the sauce mixture. Marinate chicken with remaining mixture for 10 minutes.
- Preheat grill to medium-high; grease grate well. Season chicken with salt and pepper and grill for 5 to 7 minutes per side or until grill-marked and cooked through.
Blue Cheese Dressing:
Whisk together white wine vinegar, mustard, garlic, salt and pepper; whisk in olive oil until blended. Stir in Blue cheese and chives.
- In large bowl, combine lettuce, tomatoes, cucumber, carrot, celery and onion. Toss with Blue Cheese Dressing until coated. Arrange on 4 plates; slice chicken and arrange evenly over each salad. Drizzle with reserved Buffalo sauce mixture and sprinkle with blue cheese.
Lemon Dressing:
In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Slowly whisk in olive oil.
Salad:
- Preheat oven to 400°F. Place chicken breasts on foil-lined baking sheet; drizzle with olive oil and sprinkle with salt, pepper and paprika. Bake for 20 to 30 minutes or until juices run clear when pierced with a fork and instant-read thermometer reads 165°F when inserted into thickest part. Let stand for 5 minutes; slice diagonally.
- Thinly slice Brussels sprouts, radicchio and fennel using sharp knife, vegetable slicer or food processor. Cut both ends away from oranges; using a sharp knife, remove peel and outer membrane. Cut between membranes to release segments.
- In large bowl, combine chicken, Brussels sprouts, radicchio, fennel and orange segments; toss with Lemon Dressing to coat. Garnish with pomegranate seeds.
Thyme Dressing: In small saucepan, combine honey, orange juice, lemon zest, lemon juice and thyme sprigs; bring to low simmer. Simmer for 5 minutes. Remove from heat; let cool. Strain dressing into mixing bowl and whisk in olive oil.
Salad: Gently toss together melon, blueberries, and 1/3 cup dressing in serving bowl. Spoon into individual ramekins or glasses and garnish with thyme sprigs. Serve immediately, with extra dressing on the side.
Provided by Chef Jim Coleman
- 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
Pomegranate Molasses Dressing: Whisk together olive oil, pomegranate molasses, red wine vinegar, honey, garlic, salt, pepper, cinnamon and allspice.
Arugula Salad:
Lay slices of pancetta on paper towel on microwave-safe plate; microwave on high at 30-second intervals until crisp. Let cool. Toss arugula with Pomegranate Molasses Dressing. Top with crisped pancetta, figs and Parmesan cheese.
Tip: Serve this salad with fresh crusty bread if desired.
- 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
