Caprese Salad Bowl

This salad is fashioned after the classic and favorite Caprese salad ~ but instead of plating and overlapping the ingredients, we use similar flavor combos and make it a big beautiful, delicious, party worthy salad.  I love the flavors of baby arugula and baby spinach with juicy fresh tomatoes, soft flavorful marinated mozzarella balls, crusty fresh garlic bread croutons, all drizzled with a fresh lemon basil vinaigrette, YUM!

 

 

Ingredients:

8 oz package washed and cleaned baby arugula

4 oz package washed and cleaned baby spinach - chopped a little smaller

approx. 1/2 lb marinated ciliegini (mozzarella balls) cut in 1/2

1/2 loaf good Italian bread, sliced thin

Variety of good tomatoes quartered - I used Campari and Kumato - or use a nice baby heirloom mixed pack and cut in 1/2

 

Lemon-Pesto Vinaigrette:

1/2 cup pine nuts

2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions:  heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins.  Remove from heat and let cool.  Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined.  Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed.  Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.

Vinaigrette recipe adapted from Pastry Queen Parties - Rebecca Rather, salad inspired from Pastry Queen Parties ~ Table Caprese Salad

 

Prepare garlic croutons:  Mix together about 2 Tbsps melted margarine, 1 Tbsp olive oil, 1/2 clove fresh minced garlic,  couple of sprinkles garlic powder, italian seasonings, salt, pepper - to taste ~ brush mixture on 1 side of sliced Italian bread and toast up in toaster oven - turning once and spreading other side with mixture - to get both sides good and crusty.

Place tomatoes and mozzarella balls throughout top of salad, alternating them, top with croutons.  When ready to serve drizzle with vinaigrette and serve remainder along side salad along with the extra croutons.

 

Enjoy!







Fresh Ricotta Salad with Tomatoes and Pesto

I came home with some farm fresh ricotta amongst the treasures from my local farmer's market this weekend.  I wanted to use it to make something good, but did not feel like cooking after much Easter baking.  So I found this recipe from Giada De Laurentiis at The Food Network for a Whipped Ricotta Salad - no cooking required.  I adapted it just a bit and it turned out to be such a fresh, bright and delicious appetizer at our Easter table.  We served it alongside a basket of thinly sliced Italian bread for spreading on (also acquired at the Farmer's Market) and really enjoyed it!

 

 

Recipe:

1 1/4 cups fresh ricotta cheese or whole milk ricotta

2 tsps. olive oil

1/8 tsp salt

 

1 cup fresh basil leaves

2 1/2 Tbsps pine nuts, toasted

1 tsp white wine vinegar

1 tsp balsamic vinegar

1/2 tsp salt

1/4 tsp red pepper flakes

3 Tbsps olive oil, plus 1 tsp

 

1 cup diced ripe tomatoes

 

First whip the ricotta in a food processor fitted with a metal blade with the olive oil and salt, until light and smooth, about 30 seconds.  Spoon out and set aside.  Then put the basil, pine nuts, vinegars, salt and pepper and olive oil in the food processor and process until desired consistency - pesto like consistency.  Toss the pesto mixture with the tomatoes.  Spread the ricotta onto a small serving platter, then top with tomato/pesto mixture.  Serve alongside sliced Italian bread to use as a dip or spread.

 

 

Fresh Ricotta from Mecox Bay Dairy in Bridgehampton:  https://www.facebook.com/pages/Mecox-Bay-Dairy/137207606300895?fref=ts

All the fresh farmer's market goodies found at The Riverhead Farmers Market: https://www.facebook.com/RIverheadFarmersMarket?fref=ts

 

Enjoy!

Pesto Pasta Salad with Spinach, Green Beans and Tomatoes

This pasta salad is full of good greens ~ fresh basil, green beans and spinach, I added sundried tomatoes but sliced mini heirloom tomatoes would be great too.   It is really scrumptious!!!    It is adapted from Ina Garten's wonderful recipe: Pasta, Pesto, and Peas.  This was one of my sides at a recent BBQ, I cooked sooo many different things and was so busy with preparations and serving that day that I did not get much good food pics ~ but the food and company was very well enjoyed :)

 

Serving of the Pesto Pasta Salad with the Table Caprese Salad

 

Recipe

1 1/2 cups Pasta - Fusilli or Bow Tie, I used these cool swirly pasta - Riccette found at an Italian specialty store

1/4 cup olive oil

1 1/2 cups pesto (recipe below) or used packaged pesto

1 10 oz package frozen chopped spinach, defrosted and squeezed dry

3 Tbsps freshly squeezed lemon juice

1 1/4 cups good mayonnaise

1/2 cup freshly grated parmesan

1 cup fresh green beens - steamed or boiled until just tender, chopped in 1/2" pieces

1 small jar of sundried tomatoes drained and chopped, or 1 pint mini heirloom tomatoes, sliced

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

Directions

Cook the pasta in a large pot of boiling water as directed on package, drain and toss into a bowl with the olive oil.  Cool to room temp.  In the bowl of a food processor fitted with a blade, puree the pesto, spinach and lemon juice.  Add the mayo and puree.  Add the pesto mixture to the cooled pesto and then add the parmesan, beans, tomatoes, salt and pepper  Mix well, season to taste, and serve at room temp, or make ahead and refrigerate. 

Pesto

1/4 cup walnuts

1/4 cup pignoli nuts (pine nuts)

3 Tbsps chopped garlic - about 9 cloves

5 cups fresh basil leaves, packed

 1 tsp kosher salt

1 tsp freshly gound black pepper

1 1/2 cups good olive oil

1 cup freshly grated parmesan

Place the walnuts, pignoli and garlic in the bowl of a food processor fitted with a blade.  Process for 15 seconds.  Add the basil, salt and pepper, with the processor running slowly pour in the olive oil through the feed tube and process until the pesto is thoroughly pureed.  Add the parmesan and puree for one more minute. 

 

 

Enjoy!

Red Potato Salad with Bacon and Eggs

We all need a go-to potato salad recipe and I found a really good one.  This recipe is in the July/August issue of Food Network Magazine from Robert Irvine (love him) The picture looked so good and the recipe was pretty simple.  I substituted turkey bacon for regular bacon and nobody missed it, in fact it got rave reviews.  Tasty and easy, my new go-to potato salad, maybe yours?

 

 

Recipe:

4 lbs small red-skinned potatoes, quartered

1 1/2 lbs turkey bacon, chopped

4 large eggs

4 tablespoons red wine vinegar

1 1/2 cups mayonnaise

6 tablespoons whole-grain mustard

6 scallions, finely chopped

1 medium red onion, diced

2 tablespoon sugar

Kosher salt and freshly ground pepper

Directions:

Put the potatoes in a large saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, sauté the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop

Drain the potatoes (do not rinse),  and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature, or can be refrigerated until ready to serve.

10-12 servings.

Recipe adapted from Robert Irvine's Bacon and Egg Potato Salad

 

 

Enjoy!

Table Caprese Salad

This was the salad I chose to make for my daughters graduation party, and I'm so glad I did.   It's a party size version of the caprese salad, set out on a large platter.  Tender baby arugula is used for the lettuce, then heirloom cherry tomatoes and fresh marinated mozzarella balls are arranged on top.  This lovely salad is then drizzled with a homemade Lemon -Pesto Vinaigrette.  I'm a little upset  ~ because it was so pretty but I only managed to get a picture at this stage of it, when it was getting happily scooped up by guests.  I can't be that upset though, because it was sooo delicious and guess what ~ minutes later this platter was completely empty!!  I had lots of food and everything went well, but I think this was the favorite.  This is definitely a keeper and will be enjoyed at many future parties to come.

Lemon-Pesto Vinaigrette
1/2 cup pine nuts
2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions:  heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins.  Remove from heat and let cool.  Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined.  Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed.  Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.
Salad
2 8 oz packages baby arugula
2 containers marinated mozzarella balls
2 pints assorted cherry tomatoes - I used one pint of mixed heirloom and one pint orange heirloom - rinse and dry and cut in half
2 ripe plum tomatoes, rinse and dry and slice in thin 1/2 wheels as pictured above.
Using a large decorative platter make a generous bed of arugula in the center.  Arrange the sliced plum tomatoes around the edge of the lettuce.  Then top with the halved cherry tomatoes and mozzarella balls.  Drizzle with the vinaigrette and leave the rest in a pitcher for serving on the side.  If desire sprinkle the remaining 1/4 cup pine nuts on top of the salad (I forgot this step amid all the many other preparations going on and it was great without it - but I bet it would be great with them too). 
Recipe adapted from Rebecca's Table Caprese Salad from book below

A serving of the caprese salad with the pesto pasta salad - a post will be coming for that one soon

 

This wonderful salad was from my new go to party book, so many delicious recipes, available in my store here:  http://astore.amazon.com/rosscoubak-20/detail/B0091LILSC

 

Enjoy!

Summer and Spring Fresh Pasta Salads

These salads were inspired by the spring and summer offerings at my local farm stands.  I love visiting farm stands in the spring and summer and getting my hands on the freshest and tastiest pickings.  In the spring I found arugula and asparagus, in the summer I found lots of colorful cherry and mini heirloom tomatoes  and found a way to make them into a fresh, delicious and colorful pasta salad.  Be creative and mix up your own variety of veggies and cheeses to your liking :)  Here's a few of my creations:

Spring Pasta Salad with Roasted Asparagus, Cherry Tomatoes, Marinated Mozzarella and Sundried Tomatoes, Fresh Arugula and Caesar dressing, used Gnocchi Pasta

Spring Pasta Salad with asparagus, arugula, tomatoes, mozzerella and olives

 Roasting the Aspargus

 

Spring:  First I roasted up 1 bunch of asparagus.  Snap off the hard ends and place standing up in a small pot of boiling water, cook for 5 minutes.  Then cut into about 1" pieces and transfer to a baking sheet lined with aluminum foil.  Drizzle with a mixture of melted butter and olive oil, and sprinkle on to taste: garlic powder, seasoned bread crumbs, parmesan cheese, and salt and pepper.  Roast for about 10 minutes on 400 degrees until golden and lightly crispy, tossing once half way through to distribute all the goodness.  Let cool.  1 container of ripe cherry tomatoes quarted.  Add can of drained olives if desired.
Summer:  I used 1 container of cherry tomatoes quartered and 1 pint of orange mini heirloom tomatoes whole.  
For the mozzarella balls I used the kind marinated in herbs and sundried tomatoes, cut mozzarella balls in half and cut sundried tomatoes into small pieces.
Then  wash and dry 1 bunch of arugula and chop up.  Take 2 containers of marinated mozzarella balls, setting aside the mozzarella marinade to dress the salad.  You can use 1 1lb of any pasta, I used Barilla Celentani.

Mixing in the ingredients

 

  Then put all these lovely ingredients into a very large bowl.  Season with salt and pepper, add a few tablespoons of the marinade from the cheese and creamy Caesar dressing to taste.    Toss all together and you have these fresh pasta salads.  I love the combination of the crisp arugula greens with the soft flavorful mozzarella,  pasta,  and  tomatoes.

Asparagus, mozzarella and tomato

 

Enjoy!

Walnut-Arugula Pesto Pasta Salad with Heirloom Tomatoes and Mozzarella

Pasta salads are a great go-to summer meal, easy, fresh and cold, no oven required!  The variations are really endless.  Today I used mini bow tie pasta and mixed it with a homemade pesto, mini heirloom tomatoes and marinated mozzarella ~ healthy, colorful and yummy!  So avoid that oven this summer, be creative and make your own fresh pasta salad :)

 Recipe:
1/2 box mini bowtie pasta or pasta of choice
1 container mini heirloom tomatoes or cut up tomatoes of your choice - about 1 1/2 -2 cups
1 container marinated mozzarella balls, cut in 1/2, reserve marinade
fresh basil
About 1/2 of the prepared pesto recipe below or to taste

Pesto:  1/4 cup walnut halves - toasted just until fragrant.  2 cups cleaned fresh arugula.  1 cup cleaned fresh basil.  3 Tbs grated parmigiana cheese.  1 garlic clove
4 Tbs olive oil. Kosher salt.  
Transfer cooled walnuts, arugula, basil, cheese and garlic to a food processor and process until finely chopped.  Add olive oil and process until blended.  Stir in salt to taste.  

Cook pasta according to package directions, strain and let cool.  Mix in about 2 Tbsp of the reserved mozzarella marinade so that pasta does not stick together while cooling. Place in refrigerator to speed up cooling.  While cooling, prepare pesto.  When pasta has cooled, add desired amount of pesto (I used a little less than 1/2 of my mixture), tomatoes and fresh torn basil and mix with pasta, then add mozzarella and toss together.  Garnish with more fresh basil if desired, refrigerate until ready to serve.

 

Enjoy!