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Caprese Skewers with Balsamic Drizzle

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Serves 4-6 Ingredients: 1 package 8 inch bamboo skewers 1 pint cherry or grape tomatoes 2- 1# tubs of Bocconcini (small balls of fresh mozzarella) 24 leaves fresh basil 1 jar Spinelli’s Balsamico Dressing *optional Genoa salami cut into 1/4 inch thick half moons Preparation: Skewer tomatoes and Bocconcini balls placing basil leaves between them (and salami too if you choose that option) Place on a platter and Drizzle the skewers with Spinelli’s...

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Grilled Peach Salad with Caramelized Onions, Greens, and Burrata cheese

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Serves 4-6 Ingredients: 3 ripe peaches, pits removed and cut into wedges 2 white onions peeled and sliced 5 cups of greens of your choice 10-12 ounces Burrata cheese, cut 1 jar of Spinelli’s Balsamico dressing Preparation: For the salad: Place the peaches in a bowl and drizzle with 2 tablespoons Spinelli’s Balsamico dressing. Toss well. Place on the grill and cook for 1 to 2 minutes on each side. Caramelizing the onions: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally and until your onions are the color of caramel. Take off of heat. (Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. This could take 30 minutes or more). Place greens on serving platter. Layer caramelized onion on greens, top with grilled peaches and top with Burrata cheese. Drizzle more balsamico on...

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Greek Salad

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Serves 4-6 Ingredients: 1 package of baby spinach 1 half red onion 2 cups of cherry tomatoes ½ cup black olives 1 medium-sized cucumber 1 jar of Spinelli’s Balsamico dressing 1 cup crumbled Feta cheese   Preparation Rinse and dry spinach. Peel and chop cucumber into mouth sized bites. Rinse and half the cherry tomatoes. Roughly chop up olives and slice red onion. Combine all vegetable ingredients in a salad bowl and toss with a 1/4 jar of Spinelli’s Balsamico. Distribute into four bowls and top off with feta cheese. Add more dressing to taste as...

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Gorgonzola Steak Sandwich

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Serves 4-6 Ingredients: 3 (12 to 14-ounce) skirt steaks 1 jar of Spinelli’s Balsamico dressing(to marinate the steak) 3 Portabella mushroom caps Olive oil Salt and pepper 1 ripe tomato 2 baguettes 2 cups of arugula 1 jar of Spinelli’s Gorgonzola dressing Preparation: Marinate the steak in ½ jar of Spinelli’s Balsamico dressing (you can opt to marinate the steak in Gorgonzola dressing too) in a large re-sealable plastic bag. Refrigerate for 2 hours. Brush the Portabella caps with olive oil and season with salt and pepper. Grill for 5 minutes on each side and cut into slices. Clean and slice the tomato. Season the steaks with salt and pepper and grill the steaks – about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.   Cut the two baguettes in half and then in half again lengthwise to make four sandwiches. Place the bread on the grill for 2 minutes on each side. Layer the baguettes with steak, mushrooms, arugula, tomato and top with Spinelli’s Gorgonzola Dressing....

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Gorgonzola Grilled Montana Chicken Salad

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Serves 4-6 Ingredients: 3 to 4 chicken breasts 1 jar of Spinelli’s Gorgonzola dressing 1 bunch of asparagus 1 red onion cut into slivers Olive oil Salt and pepper 1 package of mixed greens 1 cup sun dried tomatoes (those you find jarred in oil work well), cut into small pieces 1 cup of gorgonzola cheese crumbled Preparation: Marinate the chicken in 1/2 cup of Spinelli’s Gorgonzola dressing. Grill until chicken is thoroughly cooked. Snap the ends from the asparagus and discard. Place the asparagus in a bowl and add the red onion slivers. Toss the asparagus and the red onion with olive oil, salt and pepper – grill until just done but still have a little crunch. Cut cooked chicken breasts into slices. Place a bed of the mixed greens serving plates. Distribute the grilled chicken breast slices, grilled asparagus, grilled onion and sun dried tomatoes over the bed of greens and drizzle Spinelli’s Gorgonzola dressing generously. Garnish with gorgonzola crumbles....

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Gorgonzola Cole Slaw

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Ingredients: ½ medium green cabbage, very thinly sliced (about 4 cups) ½ medium red cabbage, very thinly sliced (about 4 cups) 2 medium carrots, peeled; julienned or grated 1 cup thinly sliced green onion 1 jar of Spinelli’s Gorgonzola dressing 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Preparation: In a bowl, combine the green and red cabbage, carrots, and green onion. Toss in at least half a jar of the Spinelli’s Gorgonzola until all ingredients are covered. Feel free to add more depending on your preference. Season with salt and pepper to taste. Place in refrigerator and serve...

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Classic Caesar Salad

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Ingredients 3 romaine hearts 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons Kosher salt Freshly ground black pepper Olive oil 1 jar of Spinelli’s Caesar Dressing ½ cup shredded Parmesan cheese Preparation: If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted. Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan...

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Roast beef tenderloin with Caesar crust

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Serves 4-6 Ingredients: 1/ 4-pound center-cut beef tenderloin, fat and silverskin trimmed 1 jar of Spinelli’s Caesar dressing 2/3 cup dried breadcrumbs 2/3 cup finely grated Parmesan cheese 2 teaspoons Kosher salt 1 teaspoon black pepper Marinate tenderloin with ½ jar of Spinelli’s Caesar dressing in a resealable bag and refrigerate overnight. Preheat oven to 400°F. Combine breadcrumb and parmesan in a bowl. Remove the tenderloin from bag and generously spread/pack mixture around tenderloin. Season with salt and pepper. Place the tenderloin on the oven rack with a rimmed baking sheet. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 120°F-125°F for medium-rare, 30-40 minutes. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2″-thick slices. Serve with a side of rosemary garlic potatoes and a side of Spinelli’s Caesar dressing for...

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