Panzanella Salad

Nothing says summer like fresh tomatoes and this salad is a lovely way to use an abundance of cherry tomatoes. Perfect for alfresco dinners on the deck along-side grilled meats. Serves: 4-6 INGREDIENTS 1 Loaf…Continue Reading

Roasted Asparagus Caprese

Full of the fresh flavors of spring, this dish is the perfect accompaniment to roasted meats, but makes a complete vegetarian meal as well. INGREDIENTS 1.5 pounds asparagus 1 pound cherry tomatoes, halved 3 tablespoons Casina Rossa…Continue Reading

Christmas Tree Salad

Makes about 6-7 cups Ingredients for the salad: 4 cups kale, rinsed well and sliced into thin ribbons 2 cups Brussels sprouts, thinly sliced (a mandolin or food processor is great for this.) 1/2 cup…Continue Reading

Shaved Fennel, Orange and Arugula Salad

Ingredients: 4 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 1/2 cup Manucci-Droandi Chianti Classico Extra-Virgin Olive Oil Poggi Bonsi Sea Salt with Lemon Freshly ground pepper 1 5-ounce package arugula 1 fresh fennel bulb, trimmed, halved, sliced paper-thin 2…Continue Reading

Chef Jere’s Blue Cheese Dressing

Ingredients: 1 cup mayonnaise 1/4 cup blue cheese 2 teaspoons garlic powder 1 teaspoon onion powder 2 fluid ounces white wine vinegar 1 tablespoon Worcestershire Sauce Directions: Mix all ingredients thoroughly and chill for 2-4…Continue Reading

Bresaola con Ruccola e Parmigiano

Bresaola with Arugula and Parmesan 4 servings Ingredients 3 cups arugula, washed and dried Bresaola* – 24 thinly sliced pieces (6 slices per plate) Poggi Bonsi Extra-Virgin Olive Oil Ritrovo Selections Aged Balsamic Vinegar 1 wedge of…Continue Reading