Sunday, July 31, 2011

Recipes with Wine Suggestions: Zucchini Linguine with Herbs

Zucchini Linguine with Herbs
Serves 8

  • 4 pounds small zucchini
  • 6 tablespoons unsalted butter
  • 4 scallions, thinly sliced lengthwise
  • Salt and freshly ground pepper
  • 1 1/2 pounds fresh linguine or spaghetti
  • 2 tablespoons chopped tarragon or chervil, plus more for garnish
  • 1 tablespoon chopped lemon thyme
  • 1 teaspoon finely grated lemon zest
  • 8 ounces young pecorino cheese, freshly grated (2 cups), plus more for garnish


  1. Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
  2. In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
  3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
  4. Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well. Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes. Transfer to plates, garnish with tarragon and grated cheese and serve.

Wine Suggestion: An Italian Vermentino


Saturday, July 30, 2011

Last Night's Pizza Night Wasn't Enough....

Still want more pizza after last night? Well try this video recipe. Enjoy!

Don't forget to get your pizza stone at any Doris Italian Market location!

Friday, July 29, 2011

Drink Recipe: Hibiscus Tea with Vodka & Citrus

Another refreshing idea from Giada De Laurentiis.


  • 4 cup(s) water

  • 2 cup(s) (2 ounces) dried, sweetened hibiscus flowers, dried rose petals, or hibiscus, rose hip, or Red Zinger tea bags

  • 1/3 cup(s) sugar, or to taste

  • 2 tablespoon(s) fresh lemon juice

  • 1 tablespoon(s) fresh lime juice

  • 1 cup(s) vodka

  • 1 cup(s) ice

  • Directions:

  • In a medium saucepan, combine water, hibiscus flowers, and sugar over medium-high heat. Bring to a boil, stir occasionally, until sugar has dissolved. Let cool 25 minutes, then add lemon juice, lime juice, and vodka.

  • Place ice in a tall pitcher. Strain tea into pitcher and discard flowers. Refrigerate before serving.

  • Wednesday, July 27, 2011

    Recipe: Spaghetti with Green Beans, Tomatoes and Seasoned Ricotta Cheese


    Pasta cooked with green beans is a typical Puglian summer dish that is fast and easy to prepare and won’t weigh you down when the barometer starts to rise. With just a few simple ingredients you’ll be in and out of the kitchen in no time and ready to head back to the beach.

    1. 1 kilo (2.2 pounds) fresh green beans
    2. 1 kilo (2.2 pounds) cherry tomatoes
    3. 400 grams (14 ounces) spaghetti
    4. 2 garlic cloves
    5. 2 small hot peppers
    6. seasoned ricotta (to taste)
    7. 2 tbsp. extra-virgin olive oil
    8. pinch of sugar
    9. pinch of salt

    1. Put a large pot of salted water on to boil.
    2. While waiting for it to come to a boil, wash and clean the green beans, removing the tips.
    3. Wash the tomatoes, cut them in half or quarters.
    4. Peel the garlic.
    5. Heat a couple of tablespoons of extra-virgin olive oil in a hot frying pan.
    6. Add the garlic and hot peppers and sauté until golden.
    7. Add chopped tomatoes and a pinch of sugar and cook until tomatoes are soft.
    8. Add a pinch of salt, to taste.
    9. In the meantime, your water will have come to a boil. Now add the green beans and the spaghetti and cook for the time indicated on the spaghetti package.
    10. Once cooked, drain the spaghetti and green beans well and then add to the pan of tomatoes and cook together for about one minute.
    11. Cover with the desired quantity of grated seasoned ricotta (add as much as you like!), mix well and serve.

    Tuesday, July 26, 2011

    Recipe: Summer Couscous with Feta and Tomato

    This recipe is from our friends at! writes:

    If you haven't experimented with Couscous then you're missing out on a wonderful product.  Most couscous is made from semolina wheat, but Israelis make their couscous with hard wheat and it's usually larger in size.  Traditional couscous takes a good amount of time to prepare, but most folks in the US use the quick cooking, and thus further processed, variety.    

    I love the texture of couscous and appreciate the fact that it's made from whole wheat and can be made in bulk and refridgerated for use throughout the week.

    Couscous ranks in the top five side dishes of all time for me and here's a quick recipe, starting with the ingredients:

    - 1 cup of couscous
    - 1 large ripe tomato
    - 1 cucumber (with skin and seeds removed)
    - 1/2 large red onion
    - Fresh Basil ,Parsley, and Mint
    - 1/4 cup of olive oil
    - Salt and Pepper to taste
    - Juice of 1/2 a lemon
    - Freshly crumbled feta cheese (about 1/2 a cup) -
    To prepare the couscous itself simply bring a cup of water to a boil and then turn off gas and add couscous.  Cover the pot and let the couscous sit for 5-6 minutes.  The couscous should be light and fluffy when done.

    Next, finely dice the tomato, cucumbers, and onion (small cubes) and include in a large serving bowl.  Add you couscous and mix well.   Thereafter, finely mince your herbs and add to the bowl.  Next, add olive oil and lemon juice along with feta cheese.  Mix the ingredients well and add salt and pepper after tasting the mixture.

    Enjoy with grilled pork chops and a glass of Temparanillo from Spain. 
    For more receipes and great Italian information and stories, check out!

    Monday, July 25, 2011

    Recipe: Avocado, Tomato and Cucumber Salsa with Fresh Basil

    • 2 Avocados, diced
    • 2 Fresh Summer tomatoes, seeded and diced
    • 1/2 cup fresh diced cucumbers
    • 1/4 cup fresh chopped basil
    • Squeeze of lemon
    • Drizzle of good quality extra virgin olive oil
    • Salt and Pepper to taste
    • Pinch of red pepper flakes (optional)

    Toss together the avocado, tomato, cucumber and basil.  Drizzle with fresh lemon and olive oil.  Season to taste with salt and pepper, adding a pinch of red pepper flakes if desired. 

    Options:  Instead of fresh chopped basil, substitute with fresh oregano and Italian parsley, or add in a little fresh mint.  Fresh chopped cilantro is also a fabulous compliment to this salsa.  
    Serve over grilled chicken or fish.  Or serve as an appetizer with a basket of blue corn chips.

    recipe source:

    Sunday, July 24, 2011

    Sorry: Our Web-Site is Down

    Our web-site has been down since late last week.  We sincerely apologize.  We hope to be up real soon. 
    While is down, feel free to visit our facebook page as well as this blog.  There's much more going on at these sites anyway but the information at our site is valuable so if you need anything, please send us an e-mail at or simply message us on our facebook page.  Thanks for your patience and understanding!

    Recipe: Pear & Fig Tart

    Crostata di Fichi e Pere Pear and Fig Tart
    You can make this tart with pretty much any fruit, but the combination of figs and pears is divine!

    Prep time: 30 mins | Total time: 3 hours | Servings: 10


    For the rich shortcrust

    • 500g (1 lb) plain (all-purpose) flour
    • 300g (10 oz) butter
    • 200g (7 oz) sugar
    • 4 egg yolks
    • Zest of 1 untreated lemon

    For the topping

    • 10 small ripe pears
    • 16 fresh ripe figs
    • 50 g butter
    • 100 g sugar


    For the shortcrust dough

    • Line an ovenproof tart dish with baking paper.
    • On a wooden work surface, mix together the flour, sugar and butter, cut into little pieces. Rub the butter into the flour and sugar, until it is completely worked in. Work lightly so that the butter does not melt.
    • Make a mound out of this mixture and make a well in the centre. Add the eggs yolks and lemon zest (careful not to grate the bitter pith in too!)
    • Work the ingredients together, first with a fork, then with your hands, until you have a smooth, soft pastry dough.
    • Wrap the pastry dough in clingfilm and refrigerate it for at least 30 minutes (ideally 2 hours, especially in warm weather).

    For the tart

    • Peel, core and halve the pears. Halve the figs.
    • In 50 g of butter and 100 g of sugar, caramelise the fruit, covering the pan for the first 10 minutes so that the fruit releases its liquid. Then continue to cook without the lid for a further minutes, until the fruit is covered with a thick syrup.
    • Arrange the syrupy fruit in the tart dish in a circular pattern, remembering to put the side that will be visible face down.
    • Roll out the pastry dough carefully and place over the fruit, pressing the edges of the dough into the sides of the dish. You should try and achieve a 1 cm (half-inch) thickness. If you have pastry left over, use to make delicious cookies!
    • Cook in an oven preheated to 180°C/350°F for 35 minutes, or until the pastry is golden brown.
    • Turn upside down carefully onto a plate.
    • Serve with whipped cream or custard (see the tiramisù recipe), or even whipped cream folded into custard…

    Saturday, July 23, 2011

    Recipe: Watermelon & Seafood Curry


    For the curry
    • 3 kg watermelon, peeled and seeds removed
    • 5 tbsp grapeseed oil
    • 2 onions, finely chopped
    • 60 g ginger, finely chopped
    • 4 cloves garlic, finely chopped
    • 3 red chillies, finely chopped
    • 2 stalks lemongrass, finely chopped
    • 2 tsp turmeric
    • 4 tsp ground coriander
    • 2 tsp cumin seeds
    • 1 pinches cayenne pepper
    • fish sauce, to taste
    • lime juice, to taste
    For the seafood
    • 1 1/2 kg or 10 tubes squid
    • 150 g meat from crab claws
    For the coconut rice
    • 200 g basmati rice
    • 200 ml coconut milk
    • 200 ml water
    • 1 tbsp salt
    • 1 bunches coriander, finely chopped, to garnish


    1. To make the curry; liquidise 2 1/2 kg of the watermelon in a blender or food processor.
    2. Dice the remaining watermelon and set aside.

    3. Heat 3 tbsp of the oil in a frying pan and when hot, gently cook the onions, ginger and garlic until soft.
    4. Add the chillies, lemon grass and spices and cook for a further minute, or until fragrant.
    5. Add the liquidised watermelon juice, bring to the boil, and then simmer until reduced by half.
    6. Once reduced, flavour with about 2 tablespoons fish sauce and lime juice to taste.
    7. To prepare the seafood; heat half the remaining oil in a large frying pan and when hot, season the squid and crab and cook for 2 minutes on each side.
    8. Heat the remaining oil. Season the squid with salt and pepper and fry over a high heat for 3 minutes.
    9. Add the squid, crabmeat, coriander and diced watermelon to the curry and heat through.
    10. To make the rice; wash the rice in cold water until the water runs clear.
    11. Place the rice, coconut milk, water and salt in a large pan.
    12. Place over a medium heat and bring to the boil.
    13. Cover the pan and reduce the heat. Simmer gently for 20 minutes. Turn off the heat, leave covered for 5 minutes, then 'fluff' with a fork.
    14. Serve the watermelon curry with the coconut rice and garnish with coriander sprigs.

    Recipe Source: (recipe source has a conversion calculator due to metric measurements)

    Friday, July 22, 2011

    Recipe: Warm Seafood Salad with Pistachio and Capers

    So it's Friday so I figured I'd share a seafood recipe.
    • 2 anchovy fillets, coarsely chopped
    • 1 tablespoon coarsely chopped unsalted pistachios
    • 1 tablespoon capers, drained
    • 1 garlic clove, coarsely chopped
    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon fresh lemon juice
    • 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
    • 1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings and tentacles left whole
    1. In a mortar, pound the anchovies with the pistachios, capers, garlic and 1 tablespoon of the olive oil until fairly smooth. Stir in the remaining 3 tablespoons of olive oil and the lemon juice.
    2. Bring a medium saucepan of salted water to a boil. Add the shrimp and cook until just white throughout, about 20 seconds. Using a slotted spoon, transfer the shrimp to a bowl. Add the squid to the saucepan and cook until just firm, about 20 seconds. Drain the squid and transfer them to the bowl.
    3. Add the pistachio dressing to the bowl with the seafood and toss to coat. Mound the salad on plates and serve.
    Make Ahead: The pistachio dressing can be made up to 4 hours ahead and kept at room temperature. Serve With Crusty bread.
    Recipe Source:

    Thursday, July 21, 2011

    Recipe: Italian Tuna Melt

    Prep Time: 30 minutes

    Serves: 4


      • 3 tablespoons extra-virgin olive oil, plus more for brushing
      • 1 tablespoon red wine vinegar
      • 1 teaspoon Dijon mustard
      • Two 6-ounce cans Italian tuna in olive oil, drained and flaked
      • 9 ounces marinated artichokes, coarsely chopped (1 1/2 cups)
      • 1/2 cup pitted green olives, coarsely chopped (3 1/2 ounces)
      • 1/2 cup thinly sliced red onion
      • 1 1/2 tablespoons shredded basil
      • Salt and freshly ground pepper
      • 4 long ciabatta rolls or 1 long ciabatta loaf, split lengthwise
      • 1 garlic clove
      • 1/2 pound Robiola cheese or Brie, rind removed and cheese sliced


    1. Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion and shredded basil and toss gently. Season lightly with salt and pepper.
    2. Using a pastry brush, brush the cut sides of the ciabatta lightly with olive oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta is golden and lightly toasted; shift the baking sheet for even browning. Rub the garlic clove over the toasted ciabatta and mound the tuna salad on top. Cover with the sliced Robiola cheese and broil until the cheese is just melted, about 1 minute. Serve the tuna melts at once.

    Weekly Ad 7/21/11 - 7/27/11

    Click on the image to view it better.
    Happy Shopping!

    Wednesday, July 20, 2011

    Recipe: Chick Pea Salad

    Chickpea Salad
    2 14 oz. cans chickpeas drained and rinsed
    6 scallions sliced
    1 red onion chopped in small pieces
    2 medium tomatoes - chopped
    10-12 black olives (black or kalamata) chopped
    2 Tablespoons chopped parsley
    5 Tablespoons extra virgin olive oil
    3 Tablespoons white wine vinegar (red is good too)
    salt and pepper to taste (optional)

    Instructions 1. In a large bowl mix the chickpeas, scallions, onion, tomatoes, olives and parsley.
    2. In a small bowl mix the olive oil and vinegar to make the dressing.
    3. Pour the dressing on the salad and mix well.
    4. Keep refrigerated until ready to serve.

    TIP #1: Use what you have on hand. For example, you will see in my video I only had red wine vinegar, so I used that instead of the white. You can omit the scallions, but they are nice flavor.
    TIP #2: Use a mix of olives if you want, but I used plain black olives from a can and these worked fine.


    Tuesday, July 19, 2011

    Recipe: Crostini di Peperoni

    Crostini di Peperoni Roast Peppers & Goat’s Cheese Canapés
    Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around.

    Prep time: 10 mins | Total time: 40 mins | Servings: 6


    • A couple of small peppers, preferably one red, one yellow
    • Garlic
    • Parsley or Basil
    • Goat’s cheese


    • Roast or grill a pepper or two. Put them in a plastic bag or a closed container to cool. They will “sweat” and be much easier to peel.
    • Peel and deseed the peppers, Cut into fine strips.
    • Dress the pepper strips with salt, pepper, and a little raw finely chopped garlic (optional) good olive oil and fresh basil and/or parsley. Leave a little while to marinate.
    • Top the bread with a little slice of goat’s cheese and some pepper strips.

    Monday, July 18, 2011

    Smoothie Recipe: Honeydew-Kiwi Smoothie

    Honeydew-Kiwifruit Smoothie

    Get your week started of right!

    A frozen favorite the whole family can enjoy this summer. Perfect for a breakfast substitute, an after-the-gym pick-me-up, or anytime you want a cool and refreshing treat—at only 110 calories per serving!


    • Makes 3 servings
    • 2 cups cubed honeydew
    • 1 small Granny Smith apple, peeled, cored, and cut up
    • 1 kiwifruit, peeled and cut up
    • 2 to 3 tablespoons sugar
    • 1 tablespoon lemon juice
    • 1 cup ice cubes
    • Honeydew and/or kiwifruit slices (optional)

    In a blender container, combine honeydew, apple, kiwifruit, sugar and lime juice. Cover and blend until smooth. Add ice cubes; cover and blend until cubes are crushed and mixture is slushy. Garnish with additional honeydew and/or kiwifruit slices, if desired. Drink and feel the good health rushing through your body!

    Recipe Source:

    Sunday, July 17, 2011

    Recipes with Wine Suggestions: Prosciutto Consommé with Arugula and Melon

    Wow! This recipe totally caught my attention.  Perfect Summer dish and a nice spin on the traditional prosciutto & melon fare.

    Prep/Cook Time: 3 hours Plus Chilling
    Serves: 4
    • 1 pound lean prosciutto in 1 piece, plus 4 thin slices, cut into ribbons
    • 1 medium carrot, finely chopped
    • 1 medium onion, finely chopped
    • 1 garlic clove, minced
    • 1/2 teaspoon fennel seeds
    • 2 small rosemary sprigs
    • 12 cups cold water
    • 3/4 pound lean ground pork
    • 6 large egg whites
    • 1 1/2 tablespoons fresh lemon juice
    • Salt
    • 1/2 cantaloupe, scooped into balls
    • 1 cup baby arugula
    1. Using a sharp knife, remove the skin from the prosciutto and cut it into 1-inch pieces. Cut the prosciutto meat and fat into 1-inch pieces and coarsely grind in a meat grinder or coarsely chop in a food processor, pulsing several times.
    2. Transfer the ground prosciutto and the pieces of skin to a large soup pot. Add the carrot, onion, garlic, fennel seeds and rosemary and cook over moderate heat, stirring, until the fat is rendered, about 10 minutes. Add the cold water and bring to a boil. Simmer over moderately low heat until the broth is flavorful and reduced to 10 cups, about 1 1/2 hours. Strain the broth into a clean soup pot and refrigerate until chilled. Discard the solids.
    3. Skim the fat from the broth and discard. In a medium bowl, knead the ground pork with the egg whites and lemon juice and stir it into the cold prosciutto broth. Slowly bring the broth to a simmer, stirring constantly until the pork mixture rises completely to the top. Stir gently to dislodge any pork from the bottom of the pot. Simmer over moderately low heat, undisturbed, for 15 minutes. Using a skimmer or a slotted spoon, gently remove the "raft" from the broth and discard.
    4. Line a sieve with cheesecloth. Strain the consommé into a saucepan. Skim off any remaining fat from the surface. Season the consommé with salt and keep warm.
    5. Place the melon balls and prosciutto ribbons in 4 shallow soup bowls and top with the arugula. Ladle 1 cup of the warm consommé into each bowl and serve.
    Make Ahead: The consommé can be refrigerated for up to 3 days.
    Wine Suggestion: Pinot Grigio
    Recipe Source:

    Saturday, July 16, 2011

    Recipes with Wine Suggestions: Linguine with Tomatoes, Baby Zucchini and Herbs

    Serves: 4
    Total Prep/Cook Time: 25 minutes
    • 1 pound tomatoes, cored and finely chopped
    • 1 tablespoon chopped basil
    • 1 tablespoon chopped parsley
    • 2 garlic cloves, minced
    • 2 teaspoons kosher salt
    • 1 small red chile, seeded and minced
    • 1/3 cup extra-virgin olive oil
    • 12 ounces linguine
    • 3 baby zucchini, thinly sliced
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
    1. In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.
    2. In a large pot of boiling salted water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the 1/4 cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.
    This is such a refreshing dish. Serve it poolside under the shade.

    Wine Suggestion: A nice dry rosé.

    Recipe Source:

    Friday, July 15, 2011

    Recipes with Wine Suggestions: Beet Risotto

    Beet Risotto
    Serves 8
    Tip: Beets give this creamy risotto stunning color and delicate sweetness. Try wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops.

    • 7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
    • 4 tablespoons unsalted butter
    • 1/4 cup extra-virgin olive oil
    • 1 large sweet onion, finely chopped
    • 2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
    • 3 cups arborio rice (1 1/4 pounds)
    • 6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
    • 2 teaspoons poppy seeds, plus more for garnish


    1. In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
    2. Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.

    Wine Suggestion: Sparkling Rosé (ie: Banfi Rosa Regale)


    Thursday, July 14, 2011

    Drink Recipe: Rosemary-Infused Cucumber Lemonade

    I have to be honest, I really enjoy the flavor of cucumber in my beverages. Here's another one...

    Rosemary-Infused Cucumber Lemonade

    The combination of rosemary, cucumbers and lemons gives a refreshing twist to traditional lemonade. A delicious non-alcoholic summer treat with only 71 calories per serving! (And if you don’t like rosemary, just leave it out but give it a try, it’s surprisingly refreshing!)

    • 3 large cucumbers
    • 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
    • 1 cup water
    • 1/2 cup lemon juice
    • 3 tablespoons agave syrup

    Cut 12 thin slices of cucumber for garnish. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

    Recipe Source:

    Weekly Ad 7/14/11 - 7/20/11

    Click on the image to view it better.
    Happy Shopping!

    Wednesday, July 13, 2011

    Drink Recipe: Mojito


    Who doesn’t love refreshing Mojito in the summer? NY Times bestselling author and celebrity natural food chef, Bethenny Frankel gave us a health-conscious, guilt-free cocktail option with her Skinnygirl Margarita, and also created this low-calorie (153 per serving) Mojito for figure-conscious Daisy Fuentes … but the rest of us can enjoy it too!)

    • 1/2 lime, cut into 6 wedges
    • 1 1/2 tablespoons lime juice
    • 2 tablespoons torn mint leaves
    • 1/2 teaspoon honey, warmed
    • 2 ounces rum
    • 4 ounces club soda
    • Fresh mint sprig (optional)
    • Lime wedge (optional)

    Fill a martini shaker with 1 cup ice. Add lime wedges, lime juice and fresh mint. Muddle lime and mint with a pestle or a long spoon until well-bruised and fragrant. Combine honey, rum and club soda; stir gently to dissolve honey. Add to muddled mixture; stir until mixture is well-chilled. Strain into a rocks glass filled with ice; garnish with mint and lime. Bottoms up!

    Recipe Source:

    Tuesday, July 12, 2011

    Recipe: Mini Chicken Meatballs

    These make a great side dish for any meal! Thanks Giada De Laurentiis!


  • 1/4 cup(s) Doris' Own plain breadcrumbs

  • 1/4 cup(s) chopped flat-leaf parsley

  • 2 large eggs, lightly beaten

  • 1 tablespoon(s) whole milk

  • 1 tablespoon(s) ketchup

  • 3/4 cup(s) freshly grated Romano cheese

  • 3/4 teaspoon(s) salt

  • 3/4 teaspoon(s) freshly ground black pepper

  • 1 pound(s) ground chicken

  • 1/4 cup(s) Cento Pure Olive Oil

  • 1 1/2 cup(s) Cento low-sodium chicken broth

  • 1/2 cup(s) chopped fresh basil, for garnish

  • 1/2 cup(s) freshly grated Parmesan cheese, for garnish

  • Directions:

  • In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt, and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4-inch mini meatballs.

  • Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.

  • Read more: Mini Chicken Meatballs Recipe - Giada De Laurentiis's Chicken Meatballs Recipe - Redbook

    Monday, July 11, 2011

    Recipe: Skewered Greek Salad

    Found this  Giada De Laurentiis recipe on

    Serves: 4-6


  • 12 (6-inch) bamboo or wood skewers

  • 24 grape or small cherry tomatoes

  • 3 ounce(s) feta cheese, cut into 12 1/2-inch pieces

  • 12 pitted kalamata olives

  • 1/2 small red or sweet onion, cut into 12 1/2-inch pieces

  • 2 teaspoon(s) fresh lemon juice

  • 2 teaspoon(s) red wine vinegar

  • 4 teaspoon(s) chopped fresh oregano

  • 2 tablespoon(s) extra-virgin olive oil

  • Salt and freshly ground pepper, to taste

  • Directions:

  • Skewers: Thread skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion, and finish with another tomato.

  • Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar, and 2 teaspoons of the oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper to taste.

  • Arrange skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano.

  • Read more: Skewered Greek Salad Recipe - Giada De Laurentiis's Greek Salad Recipe - Redbook

    Sunday, July 10, 2011

    Recipe: Asparagus Frittata

    Asparagus Frittata Recipe
    • 2 teaspoons olive oil
    • 1 small onion, thinly sliced
    • 1/2 teaspoon salt
    • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
    • 4 large eggs, lightly beaten
    • 1 cup shredded Gruyere or Swiss cheese

    1. Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
    2. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
    Yield: Serves 4.

    Saturday, July 9, 2011

    Recipe: Italian Summer Squash Polenta Bake

    Serves: 6

    Prep Time: 20 minutes
    Cook Time: 20 minutes


    • 3 carrots, sliced
    • 1 large zucchini, sliced
    • 1 large yellow squash, sliced
    • 1 red onion, chopped
    • 1 red bell pepper, chopped
    • 1 cup spaghetti sauce
    • 4 tablespoons olive oil
    • 1 pinch garlic salt
    • ground black pepper to taste
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 (18 ounce) package prepared polenta


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
    3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
    4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
    Nutritional Information
    Servings Per Recipe: 6
    Amount Per Serving
    Calories: 333
    • Total Fat: 18.6g
    • Cholesterol: 29mg
    • Sodium: 797mg
    • Total Carbs: 29.2g
    • Dietary Fiber: 4.8g
    • Protein: 13.2g

    Friday, July 8, 2011

    Recipe: Italian Tea Sandwich

    We posted this recipe on our facebook page last month but thought it would be nice to post it here so it can be easy to find in our archives later.  This easy and delicious recipe is from one of our business partners, Cento Fine Foods.

    Prep. Time: 8 minutes
    • 1 medium ciabatta loaf
    • ½ cup Cento 3 Olive Bruschetta
    • ½ lb fresh salted mozzarella cheese, thinly sliced
    • 12 oz Cento Roasted Red Peppers, drained
    • 5 Fresh Basil Leaves
    • Bellino Extra Virgin Olive Oil, to taste
    1. Split ciabatta in half lengthwise. Evenly spread olive tapenade on both pieces. On bottom half arrange cheese, peppers, and basil.
    2. Drizzle with oil; top with remaining ciabatta half. Using a serrated knife, slice sandwich from top to bottom. Cut each half into six smaller sandwiches, making a total of 12 sandwiches.
    3. Arrange on serving platter and serve. Serves 6.

    Thursday, July 7, 2011

    Recipe: Cherry Tomato Cucumber Feta Salad (Gluten-Free)

    Cherry Tomato Cucumber Feta Salad Recipe

    • 2-3 cups of cherry and/or pear tomatoes, sliced in half
    • 1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
    • 1/4 cup crumbled feta cheese
    • 1 Tbsp chiffonaded mint leaves
    • 1 teaspoon fresh, chopped oregano
    • 1 Tbsp lemon juice
    • 2 Tbsp of finely chopped shallots or green onions
    • 2 teaspoons olive oil
    • Coarse salt and freshly ground black pepper to taste
    1. Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together.
    2. Dress with lemon juice, olive oil, salt and pepper to taste.
    Serves 2-4.

    Weekly Ad 7/7/11 - 7/13/11

    Click on the image to view it better.
    Happy Shopping!

    Wednesday, July 6, 2011

    Recipes: Going Coo Coo for Coconuts!

    When coconuts are accesible, here are a few recipes from to maximize your enjoyment and get true variety from this tropical staple.

    This trendy ingredient brings a touch of tropical flavor to your prepared foods case.

    By Joanna Pruess

    Ah, coconuts! As food-loving travelers to India and Asia know well, dishes that include the hard-shelled fruit (botanically, they aren’t nuts) of the coconut palm add style and elicit thoughts of tropical settings.
    Where once only fresh coconuts, canned milk and sweetened shreds were readily stocked in American markets, today choices include shelled coconut meat; bottled coconut water (a new health-food darling); regular and light canned milk; sweetened or unsweetened flakes in a variety of sizes; as well coconut palm sugar, coconut syrup, extract and oil. In fact, food professionals are touting extra virgin coconut oil as one of the most healthful cooking oils.
    The golden brown shreds add texture and a rich flavor to simple dishes like sautéed flounder with a coconut-pecan crust. (The trick is to watch that the coating doesn’t burn.) When toasted, coconut’s taste stands up to spicy flavors, including Cajun remoulade sauce. For a shrimp rice salad, layer several coconut-based ingredients, starting with cooking the rice in coconut water. Coconut palm sugar in the dressing adds a slightly caramel sweetness while coconut milk makes it creamy, and the flakes in the salad give it a crunch. Coconut desserts can be cloying and heavy, but a not-to-sweet brûlée topped with a sprinkle of toasted coconut and a thin slice of mango create a creamy, light finish to any meal.

    Coconut Shrimp Rice Salad

    Yield: 24 (8-ounce) portions 
    Preparation time: 45 minutes 
    Shelf life: 3 days

    Cook the rice in this main-course salad in coconut water, rather than coconut milk, to add a subtle hint of flavor. Sweeten the dressing with coconut palm sugar, which comes from the sap and nectar of the coconut palm tree.
    • 6 cups coconut water
    • 4 cups jasmine rice
    • ¼ cup vegetable or coconut oil, plus ¾ cup vegetable oil
    • 2½ pounds rock shrimp or peeled and deveined jumbo shrimp
    • 2 cups peanut butter
    • 2 cups coconut milk
    • ¾ to 7/8 cup freshly squeezed lime juice
    • ½ cup Thai fish sauce
    • ½ cup coconut palm sugar
    • 4 ounces fresh ginger, chopped
    • 2 ounces red Mexican chiles, chopped, plus 2 ounces minced red chile pepper
    • ½ ounce garlic
    • 6 ounces thinly sliced scallions, including most of the green parts
    • 6 ounces chopped pistachios, plus 1 ounce to garnish
    • 4 ounces coconut flakes, toasted, plus ½ ounce for garnish
    • 2 ounces fresh basil leaves, finely julienned, plus ½ ounce for garnish
    1. Combine coconut water, rice and ¼ cup of oil in a saucepan; bring to a boil over high heat, then cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand for 10 minutes. Turn into a large strainer, rinse with cold water and drain well. Transfer to a large bowl.
    2. Meanwhile, cook shrimp until just done. Set aside to cool. If jumbo shrimp, cut in three pieces and add to the rice.
    3. In the jar of an electric blender, combine peanut butter, coconut milk, ¾ cup lime juice, Thai fish sauce, palm sugar, ginger, 2 ounces of red chiles and garlic; purée until smooth. With the motor running, add ¾ cup of vegetable oil and let it emulsify.
    4. Add scallions, pistachios, coconut flakes, basil leaves and the remaining minced red chile pepper to the rice. Pour about two-thirds of the dressing over the salad and toss to blend. Add remaining dressing and additional lime juice, if desired. Transfer to a serving platter and add remaining pistachios, coconut flakes and basil leaves as garnishes. 
    NUTRITIONAL DATA (per 8-ounce portion): Calories: 360; Cholesterol: 120 mg; Sodium: 720 mg; Fat: 21 g; Dietary Fiber: 4 g

    Crispy Coconut-Pecan Crusted Flounder with Cajun Remoulade

    YieldCoconut-Pecan Crusted Flounder: 24 portions of fish with 2 tablespoons of sauce
    Preparation time: 25 minutes 
    Shelf life: 2 days

    These sautéed fillets with a crunchy coconut-pecan mustard crust should appeal to many customers. Serve with a piquant chipotle-flavored remoulade sauce, best made about an hour ahead of time, or a tangy fresh mango salsa. 
    For the Cajun Remoulade:
    (Yield about 4 cups)

    • 2½ cups mayonnaise
    • ¾ cup chipotle mustard
    • 7 ounces red onion, minced
    • 3 ounces gherkins, minced
    • 2½ ounces drained capers, chopped 
    • 3 tablespoons freshly squeezed lemon juice
    • 1 ounce fresh tarragon, minced
    • 1½ teaspoons Cajun spice
    For the fish:
    • 2-3 cups all-purpose flour seasoned with salt and freshly ground black pepper
    • 8 cups unsweetened shredded coconut 
    • 4 cups pecans, finely chopped 
    • 2 teaspoons salt
    • 24 (6- to 7-ounce) flounder or other skinless firm white fish fillets, blotted dry 
    • ¾ to 1 cup Dijon mustard 
    • Vegetable or coconut oil, for frying
    1. First make the Cajun Remoulade: Combine all of the ingredients in a bowl, stir to blend, cover and refrigerate for at least an hour before serving. 
    2. For the fish: Put the seasoned flour in a flat dish. In a second flat dish, combine the coconut and pecans with 2 teaspoons of salt.
    3. Dip each fillet in flour, dusting off any extra. Brush one side with mustard and put it in the coconut-pecan mixture, pressing lightly to cover completely. Repeat on other side of fillet.
    4. Heat oil in a large skillet over medium-high heat. Add fillet and cook until golden on each side, about 2½ to 3 minutes per side, turning once. Remove and keep warm.
    NUTRITIONAL DATA (per portion): Calories: 340; Cholesterol: 105 mg; Sodium: 1,040 mg;
    Fat: 18 g; Dietary Fiber: 2 g

    Coconut-Ginger Crème Brûlée with Sliced Mango and Berry Coulis

    Coconut-Ginger Creme BruleeYield: 24 (4-ounce) portions
    Preparation time: 20 minutes, plus baking
    Shelf life: at least 3 days

    Crème brûlée is a wonderful medium in which to showcase coconut. 
    • 6 ounces crystallized ginger, minced
    • 12 ounces coconut rum, or 6 ounces light rum mixed with 6 ounces coconut syrup
    • 24 large egg yolks
    • 9 ounces sugar
    • 3 (14-ounce) cans coconut milk
    • 21 ounces heavy cream
    • 1 teaspoon salt
    • Toasted sweetened coconut shreds, to garnish
    • 24 small mango slices, to garnish
    1. Preheat oven to 325 degrees F. Combine ginger and coconut rum in a small bowl and set aside.
    2. In a large bowl, beat egg yolks and sugar together with a whisk until pale yellow and thick.
    3. Heat coconut milk and heavy cream in a saucepan until small bubbles form on the edge of the pan. Slowly whisk a little of the heated coconut milk mixture into the egg yolks to raise temperature; then slowly whisk in the remaining milk. Stir in salt and soaked ginger. Ladle ½ cup of the mixture into 24 ramekins.
    4. Put ramekins in a roasting pan, add enough water to the pan to come about halfway up the sides of the ramekins, cover with foil and bake until edges are set but centers move slightly when the cups are gently shaken, about 45 minutes.
    5. Remove ramekins from the water, uncover and chill until cold. Recover and chill overnight or until needed. Garnish each cup of custard with a teaspoon of toasted coconut and a small slice of mango.
    NUTRITIONAL DATA (per 4-ounce portion): Calories: 290; Cholesterol: 220 mg; Sodium: 30 mg; Fat: 25 g; Dietary Fiber: 0 g

    actual article: