Easy Summer Recipe

Posted by Annette Bellisari on



Summer is officially here this week and we’ve planned a summer kickoff menu with everything fresh, grilled and colorful. Plan to hit the produce department for local veg, fire up the barbecue and raise a glass to all the warm and balmy weather on the horizon.

In the summer, I cannot get enough of Caprese Salad with our Balsamic, Shallot & Black Garlic Spread, Orzo Asparagus Salad with our Blue Cheese, Honey and Shallot Spread, and Grilled Salmon glazed with our Barista Sauce and black sesame seeds.  This summer menu pairs nicely with the Rose Wine Slushy that we are sharing tomorrow and is perfect for having friends over for dinner on the patio.  The recipes are below, enjoy!

Caprese Portobello Salad


1 medium to large tomato

1/4 cup fresh basil leaves

4 ounces fresh mozzarella cheese

½ Cup Bellisari’s Balsamic and Black Garlic Spread

Portabella mushroom caps(optional)

1 tablespoon olive oil

salt and pepper, to taste


Clean the portobello caps by removing the gills and the stem.  Marinate in Bellisari’s Balsamic & Black Garlic Spread for an hour.  Roast the caps at 425 degrees for 30 minutes or until tender.  Slice the tomato in approximately 1/4-inch-thick slices. Do the same for the mozzarella. Alternate layers between the tomatoes, mozzarella, and basil on top of the portobello mushroom. (optional). First, a tomato slice, then mozzarella slice, then a couple leaves of basil; beginning and ending with tomatoes. Drizzle with olive oil and Bellisari’s Balsamic & Black Garlic Spread. Season to taste with salt and pepper, if desired.

Chilled Orzo & Asparagus Salad

Servings: 6


1 Box Orzo(As a side dish you can use half a box)

1 Jar Bellisari’s Blue Cheese Honey & Shallot Spread

1 Cup Walnut Pieces(optional)

1/2 lb Thin Asparagus Spears

1 Cup Dried Currants


Place Walnuts on a rimmed baking sheet and bake in preheated 350-degree oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook Orzo as directed.

During last 3 minutes of Orzo cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in Walnuts and Currants. Serve.

Barista Black Sesame Grilled Salmon

Yields 6 Servings


6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin

1 tablespoon black sesame seeds

1 Jar of Bellisari’s Barista Sauce

Salt and Pepper


Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Brush each filet with Bellisari’s Barista Sauce and sprinkle with sesame seeds.

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