Creamy Basil New Potatoes Italian strata

Creamy Basil New Potatoes
Makes: 8 cups or 16 servings, ½ cup each Prep Time: 30 min. Cook Time: 25 min. (plus refrigerating)
TIPS
Substitute quartered red new potatoes, or Russet
potatoes, peeled and cut into ¾-inch cubes, for the
Yukon Gold new potatoes.
INGREDIENTS
INSTRUCTIONS
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Place potatoes in a 6-quart pot; add salt and enough water to cover.
Bring to boil on medium-high heat. Simmer on medium heat 15-20
min. or until fork tender, adding green beans during last 4 min. of
cooking. Drain; return to same pot.
2 lbs. Yukon Gold new potatoes, scrubbed, quartered
2 tbsp. kosher salt
½ lb. thin green beans, trimmed, cut into 1-in. pieces
1 jar (15 oz.) Bertolli® Creamy Basil Alfredo Sauce
1 clove garlic, minced
½ tsp. ground black pepper
½ lb. grape tomatoes, halved
¼ cup (1 oz.) shredded Parmigiano-Reggiano cheese
1 small lemon, finely zested
¼ cup chopped fresh basil
¼ cup toasted pine nuts (optional)
Meanwhile, combine sauce, garlic and pepper. Pour over hot potatoes
and beans; toss to coat. Spread mixture in an even layer onto a
rimmed baking sheet; cool 20 min., or until room temperature.
Transfer potato mixture to a large container. Add tomatoes, cheese
and zest; toss gently. Cover and refrigerate 4 hours or until chilled.
Add basil and pine nuts just before serving.
Potato salads taste better when made ahead, as it
allows all of the flavors to meld. Prepare up to
1 day ahead.
Italian strata
Makes: 12 servings Prep Time: 15 min. (plus refrigerating) Cook Time: 45 min.
INGREDIENTS
INSTRUCTIONS
• 1 tbsp. olive oil
Heat oil in large skillet on medium high heat. Add onions and mushrooms; cook
4-5 min. or until softened, stirring frequently. Remove pan from heat; let cool.
• 1 medium yellow onion, chopped
• 8 oz. sliced cremini mushrooms
• 12 eggs
• 1 jar (15 oz.) Bertolli® Creamy Basil Alfredo Sauce
TIPS
Substitute chopped vegetables such as asparagus,
peppers or broccoli for the mushrooms.
• 1 cup milk
• ½ tsp. ground black pepper
• 1 loaf (9 oz.) ciabatta bread, cut into 1-in. cubes
• 1 cup shredded Parmigiano-Reggiano cheese
• 2 tbsp. thinly sliced fresh basil
For a heartier dish, add 4 ounces chopped, cooked bacon
or cooked, crumbled Italian sausage to the mushroom
mixture. Continue as directed.
Whisk eggs, 1-¼ cups sauce, milk and pepper in large mixing bowl until
combined. Add bread cubes; mix well, making sure to submerge bread into
the egg mixture.
Pour half of bread mixture into a 13x9-inch baking dish lightly sprayed with
cooking spray. Top with cooled mushroom mixture and remaining bread mixture.
Sprinkle with cheese. Cover dish tightly with foil and refrigerate at least 4 hours
or overnight.
When ready to serve, bake strata 35-40 min. in a preheated 350°F oven until
cooked through (160°F) and cheese is golden brown. Remove foil during last 10
min. of bake time. Drizzle with warmed remaining sauce and sprinkle with basil
just before serving.
LINGUINE WITH ROASTED GARLIC, MUSHROOMS & GRILLED CHICkEN
Makes: 8 cups or 6 servings, 11/3 cups each Prep Time: 15 min. Cook Time: 17 min.
TIPS
How to Roast Garlic: Tear off 12" worth of aluminum foil
and place peeled garlic pieces in the middle. Drizzle with
2 tablespoons of olive oil and wrap tightly. Fold the long
edges together, crimp them tightly and then fold up the
ends so the oil can't escape into the flames. Place the foil
packet on the grill with the chicken and let it roast. Roast
for 4-5 minutes on grill or until the garlic feels soft when
squeezed (using tongs or gloves).
INGREDIENTS
INSTRUCTIONS
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Cook linguine as directed on package, keep warm.
12 oz. uncooked linguine
3 tbsp. olive oil, divided
1 lb. chicken (four 4 oz. boneless, skinless breasts)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 medium onion, chopped
6 oz. portobello mushrooms, cut into 1-in. pieces
4 roasted garlic cloves, smashed
1 jar (15 oz.) Bertolli® Creamy Basil Alfredo Sauce
2 tbsp. chopped oil-packed sundried
tomatoes, drained
• ¼ cup thinly sliced fresh basil
• 2 oz. shredded Asiago cheese, divided
Season chicken with salt and pepper and place on a hot grill. Grill 5 to
10 minutes on each side until browned on the outside and cooked in the
center. Cut breasts into cubes. Heat a skillet with 1 tablespoon olive oil.
Add onions and mushrooms to skillet; cook 3-4 min. or until softened, gently
scraping browned bits from bottom of pan. Stir in garlic, sauce, tomatoes
and grilled chicken cubes; cover and bring to a boil on medium heat.
Add cooked pasta, basil and half of the cheese to mixture in skillet; toss
until heated through. Serve topped with remaining cheese.
tuscan skewers
Makes: 3-¾ cups Prep Time: 10 min. (plus marinating) Cook Time: 3-7 min.
INGREDIENTS
• 1 large lemon, cut in half
• 1 jar (24 oz.) Bertolli® Tomato & Basil Sauce
• ½ cup Bertolli® Extra Virgin Olive Oil, divided
Instructions
For Shrimp Skewers
Brush cut sides of lemon with 2 teaspoons olive
oil; place on cold grill, cut-side down. Preheat grill
to high. Cook lemon halves undisturbed 5-7 min.
as grill preheats, or until grill marks appear. When
lemon halves are cool enough to handle, juice to
yield 1/3 cup juice.
Combine marinade and raw peeled & deveined jumbo shrimp
Add lemon juice and remaining ingredients to
blender container. Blend until smooth.
To use as a marinade, allow ¼ cup mixture for every
pound of poultry, seafood or vegetables.
• 2 cloves garlic
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
For Chicken Skewers
Combine marinade and 1½-inch chunks of
boneless, skinless chicken breasts in resealable
plastic bag. Refrigerate at least 6 hours or up to
12 hours to marinate. Thread meat onto skewers;
discard marinade. If desired, alternate chicken with
whole white or cremini mushrooms, red bell pepper
wedges, or zucchini and yellow squash slices. Grill
skewers on medium-high heat 7-8 min. or until
chicken is done (165°F), turning once and brushing
with additional reserved marinade.
(21/25 count) in bowl. Let stand 10-15 min. before threading tightly
onto skewers; discard marinade. If desired, alternate shrimp with
lemon wedges, whole multi-colored mini sweet peppers, whole
cherry tomatoes, or 1½-inch green onion pieces. Grill skewers on
medium-high heat 3-4 min. or until shrimp are pink, turning once
and brushing with additional reserved marinade.
For Vegetable Skewers
Thread any combination of fresh vegetables onto skewers. Grill
skewers on medium-high heat 8-10 min. or until tender, turning
often and brushing with marinade. In addition to any of the Tuscan
vegetables mentioned above, try these suggestions:
• Baby eggplant, cut into ¾-inch cubes
• Red or sweet onions, cut into ½-inch-thick chunks
• Sweet corn, shucked, cut into 1-inch-thick rounds
• Whole peeled shallots
BALSAMIC BBQ RIBS
Makes: 6 servings Prep Time: 10 min. Total Time: 4 hours 30 min.
INGREDIENTS
INstructions
Balsamic BBQ Sauce
Heat vinegar in medium saucepan on medium-high heat 6-8 min. or
until thickened and reduced to about 2 tablespoons. Reduce heat to
medium; add remaining sauce ingredients. Simmer 3-4 min. or until
heated through.
• ½ cup balsamic vinegar
• 1 jar (24 oz.) Bertolli® Vineyard Premium
Collections Marinara with Burgundy Wine Sauce
• 2 tbsp. molasses
• 2 tbsp. Dijon mustard
TIPS
• 1 tbsp. Worcestershire sauce
Using a slow cooker ensures tender, fall-off-the-bone ribs
and also eliminates the need to turn on your oven during
the hot summer months.
• 1 tsp. ground cumin
You can cook the ribs in the slow cooker up to 1 day
ahead. Cool to room temperature in the cooking liquid.
Discard cooking liquid and refrigerate individual racks
tightly wrapped in heavy duty foil. Reheat ribs by placing
foil packets on preheated grill on indirect heat 10 min.
Remove from foil and continue grilling as directed.
Ribs
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 racks baby back ribs, membrane removed*
(about 6 lb.)
Season ribs on both sides with salt & pepper; cut each rack in half.
Arrange ribs in 6-quart slow cooker sprayed with cooking spray so
that the bones are standing vertically, with the meatier ends facing
down. Top with 1 cup BBQ sauce; cover with lid. Cook on LOW 5-6
hours (or HIGH 2 to 2½ hours) or until meat is tender and shrinks back
from the tips of the bones by at least ¼ inch.
Preheat grill to medium-high. Remove ribs from slow cooker; discard
cooking liquid. Grill 4-5 min., turning occasionally and brushing
frequently with BBQ sauce. Serve with remaining warmed BBQ sauce.
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
*The thin membrane on the back of a rack of ribs becomes tough during cooking. To remove it, use a dull knife to lift and loosen the corner of the membrane, then use a paper towel
to get a firm grip and pull down along the entire length of the rack.