ROASTED VEGGIE PASTA SALAD

I can1 't give anyone credit for this dish because I invented it ! The idea naturally came from the Tuscan summers, the warm days when you don't dare go outside until 6 pm, then you move very slow.... well I used to cook alot of veggies on my grill (an old fashion grill.... coals, fluid and a match), I love roasted veggies and when added to my favorite store bought pasta (fusili, tri-color... the Italian flag) plus some additional herbs, cheeses... its just very good.

YOU'LL NEED (serves 6-8):
- 4 red bell peppers, 2 yellow peppers (core them and cut into thin slices (lengthwise)
- 1 red onion (sliced not too thin)
- 2 eggplants (cut into quarters)
- 1 eight oz. can of artichoke hearts (I will use the real artichokes if I have the time)
- 1/2 cup extra virgin olive oil
- 2 Tablespoons freshly cut rosemary
- 1 Tablespoon kosher salt and black pepper
- 2 Tablespoons minced garlic (fresh)
- 3 Tablespoons balsamic vinegar
- 1/4 cup dark brown sugar
- 1/2 cup ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 pounds fusili pasta (tri-color)

PREPARATION:
- Start off by cleaning and cutting the veggies as per above. Place them all in a large mixing bowl. Add 1/4 cup of your olive oil, the brown sugar, the fresh rosemary, salt, pepper, balsamic vinegar and mix well with your clean little hands.
- Turn your oven (this is very good for the oven as well as the grill, if using a grill then make sure you place the veggies on aluminum foil on a hot grill then cover) on 400 degrees. Place the veggies on a large baking sheet and cook for approx. 20 minutes. You will need to mix them around on the baking sheet in 10 minute intervals. If after 20 minutes they are not well cooked, you want to dark char to them then keep them in the oven for an additional 10-15 minutes. Remove and set aside.
- In a large kettle, fill 3/4 with water, add a tablespoon of olive oil and salt to the water. When the water starts to boil, add the pasta and follow the directions on the package for cooking time. When pasta is done (al dente is the rule), drain and put back into your large mixing bowl.
- Add the remaining olive oil to the pasta (1/4 cup), add in the veggies as well as the ricotta and parmesan cheese.
- Serve warm or room temp. When plating the dish, add a sprinkle of freshly grated parmesan cheese on top as well as a drizzle of olive oil to each plate.

ENJOY !!!

MEDITERRANEAN GREEK SALAD

 This is a summer classic.  My first authentic Greek salad was of course eaten in Greece. I went on a week trip many years ago to Athens, it was an art tour and unfortunately not a beach/island tour but nevertheless it was fun, in particular the food ! My version of the Greek Salad has an Italian edge to it and is very simple.

YOU'LL NEED (serves 10):
- 3 medium cucumbers, seeded and sliced thin (I prefer the skin to be kept on)
- 2.5 cups of crumbled feta cheese (I prefer to buy a block and crumble the feta myself as I like larger pieces of cheese in my salad.
- 1.5 cups of Greek olives, pitted.
- 4 cups of diced Romano tomatoes (ripe)
- 1 tablespoon of basil pesto (you can either make your own or purchase it in any supermarket). If you desire to make you own, you will find the recipe in my blog.
- 2 red onions sliced thin (remove the core, slice and then soak in water for 30 minutes. I like to add a tablespoon of white balsamic vinegar to the water together with the onions as it will add a delicate flavor to the salad).
- 1/4 cup extra virgin olive oil
- 1 Tablespoon salt and black pepper or to taste.
- Mix well with your clean hands then refrigerate for approx. 20-30 minutes prior to serving.

ENJOY !

BRUSCHETTA TOPPED WITH SUNDRIED TOMATO JAM

This is a wonderful appetizer that will surely WOW your guests off their stools !  Its very simple as are most of my favorite dishes.

YOU'LL NEED (serves 8-10)
- 1 Ciabatta loaf of bread. If you cannot find a ciabatta then sliced Italian bread will due.
- 1 large white onion (diced)
- 2 garlic cloves, smashed and cut
- 1 teaspoon salt and pepper
- 3/4 cup of sun-dried tomatoes (I prefer those in oil) to be chopped.
- 1 cup dry white wine
- 1 table spoon soft light brown sugar
- 1/2 cup chicken stock
- 2 teaspoons fresh rosemary or thyme

PREPARATION
- In a medium size skillet add 2 tablespoons of olive oil on medium heat, add the diced onions together with the garlic and salt & pepper.
- When the onions are softened, add in the sun-dried tomatoes, cover and continue to cook until they are soft (about 10 minutes).
- Add in the white wine along with the brown sugar, chicken stock and your fresh herb of choice.
- Reduce the heat to medium-low and cook for 10 minutes stirring occasionally (covered). Then remove the lid and cook for an additional 5-8 minutes. Remove from heat.
- You will need to cut your ciabatta bread into 1 inch slices. Set them on a baking sheet and add some freshly minced garlic on top of each slice then drizzle olive oil on top so that they brown nicely. Place in oven at 350 degrees for about 8 minutes or until the garlic is golden.
- Remove the bread (ciabatta slices) from the oven, set aside to cool.
- With a tablespoon, add about two scoops of your jam on top of each slice of bread (bruschetta).

EASY AS 1-2-3 !!!
ENJOY.