Saute spiralized zucchini in 2 tablespoons of olive oil over medium heat in a pan for 7-9 minutes.

In a separate skillet, cook the pancetta in ¼ cup olive oil until the pancetta is cooked through and crispy, lightly browned. Add garlic, pepper and red pepper flakes to the pancetta skillet and saute together for 2 minutes.

Tuesday, August 29, 2017 - 20:06

Slice the baguette into ½ inch thick slices. Slice the mozzarella into ½ inch thick rounds that match the size of the baguette slices (doesn’t have to be perfect). Slice the tomato into thin round slices that match the size of the baguette slices (again, doesn’t have to be perfect).

Layer a slice of mozzarella, a slice of tomato, and a basil leaf on each baguette slice. Drizzle with olive oil and season with salt and fresh ground pepper to taste.

Tuesday, August 29, 2017 - 20:00

In a small bowl stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper.

Put the lettuce in a large bowl and add the berries, goat cheese,  and almonds. Drizzle the dressing over the salad, toss well, and serve with avocado on top!

Wednesday, August 9, 2017 - 18:08

Combine the ricotta, scallions, dill, parsley, chives, lemon zest and a squeeze of the juice, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and when the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve warm.

Wednesday, August 9, 2017 - 18:03

Wash vegetables and cut (if needed) to fit into jars.

Put veggies in glass jars, placing fresh herbs, onion and garlic throughout, evenly.

Combine the rest of ingredients in a saucepan over medium heat and bring to a boil.

Reduce heat and let simmer for 4-6 minutes.

Add liquid to jars until almost full.

Fasten lids on jars and let cool to room temperature on counter before transferring o refrigerator.

Put jars in refrigerator for a minimum of 12 hours before serving. 

Saturday, July 29, 2017 - 13:08

Combine all ingredients in large salad bowl and toss very gently, careful not to bruise the fresh tomatoes.

Add dressing to your liking and toss gently, to evenly coat.

Serve with Ecco Domani Pinot Grigio.

Saturday, July 29, 2017 - 13:02

Chop tomatoes, basil, parsley, garlic and onion into fine, uniform size.

Add to large bowl and stir together gently.

Finely chop black olives and add to bowl.

Add olive oil and stir until evenly coated.

Salt a pot of water and bring to boil.

Add 16 ounces of pasta to boiling water and cook until done.

Drain pasta and toss sauce with noodles in serving bowl.

Sprinkle with freshly ground black pepper and Parmesan cheese if desired!

Enjoy with a glass of Ecco Domani Pinot Grigio.

Saturday, July 29, 2017 - 12:57

Put all ingredients but olive oil in food processor and pulse until combined but not totally liquefied (some texture is good). Slowly add in olive oil through spout at top while pulsing until fully incorporated. Serve on a sliced fresh baguette or over a delicious bowl of pasta. 

Saturday, July 29, 2017 - 12:50

Slice and pit 2 peaches and place in a blender with wine, peach schnapps, and sweetener. Blend until smooth. Thinly slice remaining peach and set aside. Pour puree mixutre into ice pop molds, filling each about ½ full. Place 1-2 thinly sliced peaches in each mold and top molds with remaining cocktail puree. Insert ice pop sticks and cover. Freeze until set (about 4 – 6 hours).

Thursday, July 20, 2017 - 10:01

In a large bowl, combine fruit, fresh mint, and peach schnapps (or triple sec). Mash gently with the back of a wooden spoon until fruit releases its juices and is absorbed into the liquor. Add wine, peach puree, and sparkling lemonade (or club soda) to taste. Refrigerate for 1 hour (or up to 1 day for flavor). To serve, fill glasses with ice and top with sangria and garnish of your choosing. 

Thursday, July 20, 2017 - 09:53

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