Antipasti Salad

  Antipasti Salad

This Antipasti Salad is a delicious mix of flavors and textures, perfect for sharing with friends! It's got fresh veggies, cured meats, cheeses, and a tangy dressing. You can throw in mixed greens, cherry tomatoes, cucumbers, olives, feta cheese, and hard-boiled eggs. The dressing is super simple, too—just olive oil, red wine vinegar, and Dijon mustard. Just mix everything up, drizzle the dressing, and you're good to go. Feel free to tweak the ingredients to your liking!😋

Ingredients

• 2 cups of mixed green salad (like arugula, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 1 cup of cucumber slices
• 1/2 red onion, thinly sliced
• 1/2 cup black and green olives
• 1/2 cup roasted red peppers, sliced (optional)
• 1/2 cup pepperoncini or banana pepper rings
• 1/2 cup cubed feta cheese or fresh mozzarella balls
• 1/4 cup Parmesan shavings (for garnish)
• 6-8 slices of cured meat (like salami, prosciutto, or mortadella), rolled
• 2 hard-boiled eggs, quartered
• Fresh basil leaves (for garnish)

Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon of Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
2. To assemble the salad, layer the salad greens, cherry tomatoes, cucumbers, and red onions in a large serving bowl or platter.
3. Arrange the rolled cured meats, feta cheese cubes, olives, and pepper rings on top of the greens. If using, tuck in hard-boiled egg quarters and roasted red peppers.
4. Drizzle the dressing: Pour the prepared dressing over the salad just before serving. Toss gently or let guests serve themselves.
5. Garnish: Add Parmesan shavings and fresh basil leaves for an elegant touch.

Special Note 

You can always adjust the ingredients to suit your preferences—perhaps adding artichoke hearts, marinated mushrooms, or even croutons for extra crunch. Bon appétit! Let me know if you'd like a variation or help with a different recipe.

Quick and Easy 3 Bean Chili

Are you craving a classic soul-warming chili or a twist on a classic stew?  Then continue to check out CW's Cafe Today for "Fall Nights Soup, Chili, and Stew recipes.  A quick and easy 3 Bean Chili with lean ground turkey is up for grabs today.  Enjoy!

Servings: 8 Prep Time: 15 Cook Time: 15

 

 

Ingredients - Star of the Show : 2 lbs Lean Ground Turkey

                  From the Pantry                                                       From the Garden Pantry 

1 (15) oz can Cannellini Beans  (drained)	1/2 Red Bell Pepper (diced)
1 (15) oz can Dark Kidney Beans	1/2 Yellow Bell Pepper (diced)
1 (15) oz can Pink Beans  (drained)	1/2 Orange Bell Pepper (diced)
1 (14) oz can Dice Tomatoes (No Salt)	1/2 White onion (diced)
1 cup Marinara Sauce	5 Garlic cloves (diced)
1/2 Bloody Mary Spicy Mix	3 Green Chili Peppers (sliced thin
Spices from the Pantry	1/2 cup Fresh chopped Parsley
1/4 cup Chili seasoning
2 tbsp Ground Cumin
2 tbsp South-west seasoning (see note)
2 tbsp Corn Masa Flour
Salt and pepper to taste

Note :  You can make your own south-west seasoning with any spices you may have in your pantry.

Example of some blends: (dried) Mexico chilies, Ancho chilies, paprika, coriander, garlic, cayenne pepper, red pepper flakes, black pepper and oregano.  Put in a spice grinder and blend. 

Step 1

In a large pan or Dutch oven over medium - high heat, add 2 tablespoons of olive oil and brown ground turkey, then add onions, garlic and blend well.  Then add diced tomatoes, marinara sauce and bloody mary mix, bring to a simmer                (about 2 - 3 minutes).

Step 2

Now add Cannellini , kidney and pink beans.  Stir to combine, then add all your spices including the masa flour (used for thickening).  Salt and pepper to taste, then add bell peppers and chili peppers. Stir and simmer for about 5 - 8 minutes .  Then add chopped parsley cover and keep warm until ready to serve.

Step 3

To serve, spoon chili into bowls and top with sharp cheddar cheese, a dollop of sour cream and garnish with fresh parsley.  You can also serve corn bread or your favorite tortilla chips.

Festival of Flavor – Corn & Black-bean Salad

Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste!  Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone.   This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong.  Enjoy

Ingredients

• 2 cups fresh corn kernels or frozen (thawed and drained)
• 1 can 14.5 oz. black beans – low sodium (rinsed and drained)
• ½ large red onion, chopped
• 3 cloves minced garlic
• ½ red pepper (diced)
• 2 jalapeño peppers (seeded & diced)
• 1 medium tomato (seeded & pulp removed, diced)
• ½ cup fresh cilantro, chopped
• 1 tablespoon lime zest
• ¼  cup fresh lime juice ( about 1 lime)
• 2 teaspoon rice vinegar (seasoned)
• 2 teaspoons ground cumin
• 1 teaspoon Fajita seasonings
• 2 cups of shredded iceberg lettuce
• 4 baked tortilla shells for serving

Steps

In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar.  Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste.  Chill for about 10 minutes before serving.  Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.

Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad.  Serve with your favorite grill chicken, steak or fish.