- 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
- Heat olive oil in large skillet set over medium-high heat; cook pancetta for 2 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
- In same skillet, cook shallots over medium heat for 3 to 4 minutes or until translucent. Stir in garlic and sauté briefly; stir in Brussels sprouts. Sauté for 4 to 5 minutes or until sprouts are wilted. Sprinkle with pancetta, orange zest, salt and pepper.
Recipe provided by Chef Francesco Tonelli
- Heat olive oil in sauté pan set over medium heat; sauté broccoli rabe for 2 minutes. Stir in red pepper flakes and garlic; cover and cook for 5 minutes or until leaves are bright green and tender.
- Stir in wine; increase heat to high and bring to boil, boiling until most of the liquid has evaporated. Add olives. Season with salt and pepper to taste.
Tip: Never buy broccoli or broccoli rabe with yellow florets; they signal that the produce is old.
Recipe provided by Chef Mary Ann Esposito
- 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.
- 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
- 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
- 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
- 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
