I love making pasta salad during spring and summer months because it can be used as a side dish or throw a protein like fish, chicken, tofu or steak on it and make it an entree.  You can be as creative as you want and can even keep it simple and have your kids make it for you.  Like our tip yesterday, it is important to get the basics down when creating the ultimate pasta salad. Making a rave-worthy pasta salad requires a bit more than just tossing pasta and add-ins into a bowl and hoping for the best. Allrecipes figured out just the right ratio of ingredients you need to produce irresistible pasta salads that will have people begging you for your secret recipe.

1. Cook 1 pound of pasta

Choose 16 ounces of bite-size pasta such as penne (shown above), farfalle (bow ties), fusilli (corkscrews), ziti, rotelle (wagon wheels), macaroni, or small shells. Cook the pasta in one gallon of boiling water seasoned with 2 tablespoons of salt until just tender. Drain but do not rinse the pasta. Instead, toss it with olive oil and dump it onto a rimmed baking sheet to cool. Don't use butter because it clumps up when it cools.  Don’t overcook-the pasta salad will get mushy.

2. Prepare 2 Pounds of Main Ingredients

These are the salad's major add-ins, including cooked and raw vegetables, poultry, seafood, canned beans and mild cheeses. Some need little or no preparation before going into the salad. Others can be lightly cooked. Still others are best sautéed or grilled.

Tip: Choose at least 3 major flavorings. Let one ingredient dominate. For example, combine 1 pound of asparagus with 8 ounces each of sliced mushrooms and cherry tomatoes for a total of 2 pounds.

Asparagus, trimmed and cut into bite-size lengths

Carrots, peeled and cut into 1/4-inch coins

Green beans, trimmed and cut into bite-size lengths

Snow peas or sugar snap peas, strings removed

Zucchini, quartered lengthwise and sliced 1/4-inch thick

Options for raw or canned vegetables:

Canned artichoke hearts, drained, rinsed, and quartered

Bean sprouts

Celery, sliced 1/4-inch thick

Mushrooms, thinly sliced

Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted

Fennel, trimmed, halved, cored and thinly sliced

Avocados, halved, pitted, peeled, and cut into bite-size pieces (add at last minute to prevent darkening)

Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced

Cherry tomatoes, halved and lightly salted

Bell peppers, cored and cut into bite-size strips

Tomatoes, seeded and cut into medium dice and lightly salted

Frozen green peas, thawed

Options for grilled or broiled vegetables:

Brush vegetables with olive oil and season with salt and pepper before grilling or broiling.

Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling

Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling

Large whole mushrooms; slice or quarter after grilling

Bell peppers, cored, seeded, and quartered; cut into bite-size pieces after grilling

Zucchini, cut on the diagonal into slices 1/2-inch thick

Options for sautéed vegetables:

Asian-style salads taste best with lightly sautéed vegetables, particularly celery and peppers.

Celery, sliced 1/4-inch thick

Bell peppers, cored, seeded, and cut into bite-size strips

Options for other major add-ins:

Canned beans, drained and rinsed

Chicken breasts, grilled, sautéed or steamed and cut crosswise into thin bite-size strips

Italian sausage, steam-sautéed and sliced thin on a slight bias

Cooked lobster

Cooked and peeled shrimp

Canned tuna, drained

Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes

Crabmeat (pasteurized lump), picked over for shell

Ham, sliced 1/4-inch thick and cut into bite-size strips

3. Choose Strong Flavors

More intense than the major add-ins, these ingredients should be used sparingly. Pick at least one representative from this category, but feel free to use two or three. Italian pasta salads often include salami and basil. Roasted peppers, pine nuts, and feta cheese are typical add-ins for Greek pasta salads. For Asian-style pasta salads, stick to nuts and seeds.

Options:

In most cases, add about 1/2 cup, unless otherwise noted.

Salami, sliced and quartered

Feta, crumbled

Parmesan, shaved with a vegetable peeler

Goat cheese, crumbled

Capers, drained (1/4 cup)

Olives, pitted and coarsely chopped

Pepperoncini, drained and thinly sliced

Roasted peppers, cut into strips

Sun-dried tomatoes packed in oil, cut into small dice

Bacon, fried and crumbled (8 ounces)

Prosciutto (8 ounces), thinly sliced, cut into small dice

Smoked salmon (8 ounces), thinly sliced, then cut into thin strips (other smoked fish and shellfish are possibilities as well)

Pine nuts, toasted

Roasted cashews, coarsely chopped

Roasted or honey-roasted peanuts, coarsely chopped

Toasted sesame seeds (1/4 cup)

Sunflower seeds

4. Add Bright Accents

No matter what else is in your pasta salad, always add a few sliced green onions or half of a diced small red onion. The types of onions are completely interchangeable, although green onions are usually included in Asian-style pasta salads.

Then mince 3 tablespoons fresh herbs and/or grate 2 teaspoons orange or lemon zest (the peel minus the bitter white pith).

Tip: For Asian-style pasta salads, consider cilantro, basil, and/or the citrus zests. Dill and mint are usually compatible with creamy-style salads. Rosemary and tarragon are strong flavors, so use just 1 tablespoon of either herb combined with 2 tablespoons of minced parsley.

And if you're ever in doubt about which herbs to use, you'll never go wrong with good ol' chopped fresh parsley.

5. Make Salad Dressing

What is so great about Bellisari’s Gourmet Convenience is you don’t need to actually make a dressing for your pasta salads, you can just add one jar of our products to your salad.  

Putting It Together

Place all your ingredients in a much larger bowl than you'll serve the pasta salad in and give everything a good toss. The larger the bowl, the better chance you have of evenly distributing all the bits with the dressing without flinging it all around the kitchen. Some pasta salads need an overnight rest in the fridge to let the flavors meld and blossom, and some can be served right away.

Here is an easy orzo pasta salad that can be made ahead of time for Memorial Day that pairs nicely with Bellisari’s Blue Cheese, Honey & Shallot Spread.

Chilled Orzo & Asparagus Salad

Servings: 8-10

Ingredients:

1 Box Orzo

1 Jar Bellisari’s Blue Cheese Honey & Shallot Spread

1 Cup Walnut Pieces(Optional)

1/2 lb Thin Asparagus Spears

1 Cup Craisens

Directions:

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 craisens. Chill in refrigerator for at least two hours. Serve chilled.

State of the Bellisari's Business - 2018

As we celebrate our two-year anniversary, we can’t help but reflect upon what a wonderful, whirlwind of a journey it’s been.

On Sunday May 8, 2016, this little start-up specialty food company based in Columbus Ohio, flipped the switch and went “live” with a website, officially introducing Bellisari’s gourmet spreads and sauces to the world. We anxiously awaited that first online order, and watched with pride and accomplishment as they began rolling in. It was a beautiful culmination of years of planning, long hours, sleepless nights, and tremendous support from family, friends and community partners that our dream was becoming reality.

Two years later, we look back with such gratitude and want to say THANK YOU! Thanks to all of you who believed in us, and our product. Thanks to those local business partners who gave us a chance to prove ourselves and made a place for ‘Gourmet Convenience’ on their shelves. Thanks to our vendor partners for their patience and guidance as we worked through early challenges. And finally, thanks to our families for all of their sacrifices and support during these past two years. Without all of you, we would not be where we are today.

 Today, Bellisari’s is in such an exciting phase of growth:

-          What started online and in a few local stores, has grown to over 100 retail partner locations across eight states in retail outlets like specialty grocery stores, gourmet and gift shops, wine shops and wineries, meat and cheese shops, kitchen and kitchenware shops and home décor outlets.

-          Our original product lineup of six sauces and spreads is anticipated to double in size in the next 90 days, bringing new mouthwatering options to our customers.

-          Beyond the classic product jars, we now offer a full array of gift boxes and baskets to satisfy your needs for any holiday or special occasion.

But we have only just begun!

So our sincerest thank you for helping us get to where we are today, and we look forward to continuing on this journey with each and every one of you who made it possible in the first place.

Cheers!

Jim & Annette  

Being a working mom with two boys in activities I am always on the go and find myself continually playing catch up.  Downtime is not something that I get to enjoy too often so when my boys asked me what I wanted for breakfast in bed on Mother’s Day I chose crepes.  This easy to make recipe can be enjoyed in a variety of ways. Crepes can be served for breakfast, lunch or dinner and can be sweet or savory.  Julia Childs has the best “no fail” crepe recipe that I have passed along many times to friends and family. 

Yield: Makes 12 to 15 crepes, about 6-inch in diameter

Ingredients

125 ml/grams cold milk (1/2 cup)

125 ml/grams water, preferably cold but can be at room temperature (1/2 cup)

2 eggs, preferably cold but can be at room temperature

90 grams all-purpose flour (3/4 cup)

1 teaspoon sugar

½ teaspoon salt

2 tablespoons melted butter

Making the Crêpe Batter

1. Blender: Combine all the ingredients in a large mixing bowl (or blender jug). Blend with an immersion blender until everything is combined, scrapping down the sides of the bowl a few times. If there are lumps, continue blending until the lumps are gone. If there are still lumps remaining, strain the batter and discard the lumps.
2. Whisk: In a mixing bowl, whisk milk, water, egg and butter together. In a separate large mixing bowl, whisk flour, sugar and salt together. Pour in the wet ingredients slowly, whisking constantly until everything is incorporated. Strain the batter and use a spoon to press down on the lumps against the sieve to incorporate them back into the batter. Strain the batter and discard any remaining lumps.

Chilling

1. Cover the mixing bowl with a plastic wrap, place the bowl in the refrigerator and chill the batter for at least 2 hours before using to allow flour particles to expand in the liquid to yield a tender and light crêpe. The batter can be made the day before and kept chilled until ready to use.

Cooking the Crêpes

1. Heat an 8 to 10-inch frying pan over medium heat. Sprinkle droplets of water onto the frying pan and if the water sizzles immediately, it means the frying pan is hot enough for use.
2. Brush a thin layer of softened or melted butter on the frying pan. Give the crêpe batter a stir and scoop ¼-cup of batter.
3. Hold the frying pan in your dominant hand and pour the crêpe batter into the middle of the pan with another hand, tilting the pan in all directions as you pour (the batter should set almost immediately as you pour in the batter) so that the batter coats the bottom of the frying pan in a thin layer.
4. Cook for about 30 seconds until the edges begin to brown, then loosen the crêpe with a spatula and turn to the other side to cook for another 30 seconds. Transfer the cooked crêpe onto a plate. Repeat until all the batter is used up.

After cooking the first crêpe, determine if ¼-cup of batter is too much or too little and adjust the batter amount for the subsequent crêpes. The crêpe batter consistency should be that of a light cream, just thick enough to coat a spoon. If you find the batter too thick or heavy you may whisk in water, tablespoon by tablespoon.

If the crêpe is burning or setting too fast for your comfort, lower the heat slightly or place the frying pan on a wet tea towel for 5 to 10 seconds to cool down the frying pan slightly.

Bananas Foster’s Breakfast Crepes

Ingredients

3 tablespoons butter

2 bananas, sliced

1/2 cup light brown sugar

1 teaspoon vanilla

1⁄4 teaspoon cinnamon

1 pinch salt

Directions

Melt butter in a saucepan over medium heat.  Add brown sugar, vanilla, cinnamon, and salt.

Lower heat and continue cooking, stirring constantly for 2 more minutes.  Remove from heat, add in sliced bananas and stir about 1 minute, until caramel is smooth and liquefied and bananas are warm.  Stuff crepes with bananas foster filling and serve immediately.

With the warmer weather coming I find myself craving salads.  One of my favorite salads is one I had in Tuscany, Panzanella salad, which comes from two words “panne”(bread) and “zanella” (bread bowl).  This classic Italian salad traditionally is made with dry or stale bread.  Although there are many variations, the traditional recipe calls for cucumbers, tomatoes, red and yellow peppers, red onion, fresh basil and olive oil.  I have had it a variety of ways with the additions of fresh mozzarella, anchovies, tuna and black olives.  To me the history of Tuscan cuisine is made up of simple and elegant ingredients, so I like to stick to the traditional recipe. 

Panzanella Salad

Ingredients

3 tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

For the vinaigrette:

3 tablespoons Bellisari’s Balsamic, Shallot & Black Garlic Spread

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Wednesday:  Grilled Flatbread pizzas-are you ready to try them?

There is something about grilled flatbread pizzas….for some reason they just taste better. They're easy to prepare ahead of time, fun for the whole family or group, and made to be eaten with hands. You can create them for appetizers when on a budget for a party or toss a little lobster on them for a black-tie event. Either way, here are a few tips to remember when trying your first grilled flatbread recipe. They're made with a different kind of dough. It is important that the dough is soft on the inside with a nice firm bite on the outside.  A second important tip is they're grilled—on a grill pan, or an actual grill.  Last but certainly most important is toppings, both raw and cooked, go on after the dough is cooked.

Since toppings go on after the dough is cooked, keep in mind that toppings needing more than a few minutes to cook, either vegetable or meat, should be prepared in advance. If your toppings are going to taste good barely cooked, and perhaps charred from a broiler, then you can add assemble them raw atop your flatbread (think tomatoes canned or fresh, leafy greens, bell peppers, cheese).

Here is an amazing rustic dough recipe from     https://food52.com/recipes/40209-rustic-grilled-pizza-dough-recipe

Here is one of my favorite flatbread recipes with our Saigon Street Sauce.

Thai Chicken Flatbread

Serves 4

Ingredients:

1 Whole Wheat Flatbread( Lately I have been using Naan bread also)

1/3 Jar of Bellisari's Saigon Street Sauce

1 Cup Cooked Chicken, chopped

1/2 Red Bell Pepper, chopped

1 Carrot, julienned

2 Green Onions, chopped

1 Cup Mozzarella Cheese, shredded

1/4 Cup Peanuts, chopped

1 Handful Basil, chopped

1 Handful Cilantro, chopped

Directions:

Preheat oven to 400 degrees. Spread the Bellisari's Saigon Street Sauce on the flatbread. Then layer the chicken, red bell pepper, carrot, green onions and cheese.  Cook for 10 minutes, add the peanuts, basil and cilantro and cook for 4 more minutes.  Spread remaining ingredients on top.