Orzo with Shrimp, Spinach and Tomato Cauliflower Alfredo
Serves 3-4 Ingredients: 20-24 large shrimp- peeled and deveined ¼ cup olive oil 3-4 ripe Roma tomatoes diced 2 cups fresh spinach chopped 1- 16oz package orzo 1 jar of Spinelli’s Cauliflower Alfredo Sauce ¼ cup shredded parmesan cheese ¼ tsp crushed red pepper Salt and pepper to taste Preparation Heat 1 tsp of olive oil in a skillet and sauté shrimp with salt and a pinch of crushed red pepper until halfway cooked. Add ½ jar of the Spinelli’s Cauliflower Alfredo sauce (or more if you like) and the Roma tomatoes. Heat to a simmer, stir in the fresh spinach and cook on low heat for 5 more minutes. Cook the orzo, drain and add the remaining olive oil, crushed red pepper and salt to taste. Serve the shrimp mixture over the orzo and top with the parmesan...
Read MoreSausage and Portabella Cauliflower Alfredo Pizza
Serves 2-3 Ingredients: 6-8oz ground Italian sausage or 3 links Italian sausage sliced 2 portabella mushrooms sliced into bite size pieces ½ red onion sliced thin 1 jar Spinelli’s Cauliflower Alfredo pasta sauce 1 pre made cauliflower pizza crust prepared to directions on package – or your favorite homemade pizza crust ½ cup shredded mozzarella cheese Fresh basil chopped Salt and pepper to taste Preparation Cook the Italian sausage in a skillet until done. Drain excess grease. Add portabellas to skillet with sausage, season with salt and pepper to taste, and sauté until mushrooms are mostly cooked. Spread about half the jar of Cauliflower Alfredo sauce onto the pizza crust. Next spread the sausage portabella mixture evenly over the crust. Top with the red onions and mozzarella cheese and bake @ 425 degrees until bubbly and crust is cooked – approximately 10 minutes. Garnish with fresh...
Read MoreChicken, Wild Rice and Cauliflower Alfredo Casserole
Serves 4 Ingredients: 4 boneless skinless chicken breasts cut into bitesize pieces 1 tsp olive oil 1 box Uncle Ben’s wild rice 1 jar Spinelli’s Cauliflower Alfredo pasta sauce 5oz grated parmesan cheese Salt and pepper to taste Preparation Heat olive oil in skillet and sauté chicken pieces with salt and pepper until just done. Cook wild rice according to directions on package. Combine the chicken, wild rice, and half of the jar of Cauliflower Alfredo sauce and put in a greased baking dish. Cover the top with the grated parmesan and bake @ 350 degrees covered with aluminum foil for 30 minutes. Remove foil and broil for approximately 5 minutes until brown and...
Read MoreCaprese Skewers with Balsamic Drizzle
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...
Read MoreGrilled Peach Salad with Caramelized Onions, Greens, and Burrata cheese
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...
Read MoreGreek Salad
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...
Read MoreGorgonzola Steak Sandwich
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....
Read MoreGorgonzola Grilled Montana Chicken Salad
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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