Gnocchi Sorrentina

Gnocchi Sorrentina

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
1 ½ lb of gnocchi
2 cans of peeled tomatoes 

 9 oz mozzarella
Parmigiano
2 clove garlic
basil
salt
black pepper 

Preparation
Cut the tomatoes into small pieces.
In a pan put a little extra virgin olive oil and a clove of garlic.
When the garlic is golden, add the tomatoes, salt and black pepper.
Cook for about half an hour and then add basil.
Meanwhile Cut the mozzarella into cubes.
Put a pot of salted water on the stove and boil. Add the gnocchi in boiling water.
The gnocchi are ready when they rise to the surface.
Drain and add them directly into the pan with the tomato sauce. Turn on the heat and mix them gently in the pan so they are well coated with the sauce. Add the mozzarella into small pieces and let it melt then sprinkle with parmigiano. Serve.

Salsiccia&Peperoni

Salsiccia&Peperoni

Ingredients
3 Tbsp 100% Organic Extra virgin olive oil
4 red peppers
4 yellow peppers
½ glass white wine
1 ½ lb-Italian sausage
1 onion chopped
salt
black pepper

Preparation
Wash and slice the peppers then slice the sausage.
In a pan with extra virgin olive oil fry onion then add sausage and fry until golden.
Finally add white wine and let it evaporate then put peppers and season with salt and pepper then cook for 20 min.
Serve with a loaf of good bread!!!

Scarpaccia

Ingredients
3 Tbsp 100% Organic Extra Virgin Olive oil
6 Zucchini
16 oz  flour
4 eggs
4 oz- Butter
4 oz- Parmigiano
basil
thyme
parsley
salt


Preparation
Wash zucchini, cut into rounds.
Mix the flour with the eggs and add the butter, Parmigiano, chopped herbs, salt and a bit 'of water, add the zucchini and mix well.
Grease a baking dish, pour the mixture and bake in a preheated oven at 350 degrees  for 30 min.
Remove from oven and serve.

Zucchine & Pomodori Gratinati

Zucchine&Pomodori Gratinati

Ingredients
100% Organic Extra Virgin Olive oil
3 zucchini
12 oz- of cherry tomatoes
½ onion
2 cloves garlic
bread crumbs
3 tbsp Parmigiano
salt
Preparation
Chop and saute garlic and onion with extravirgin olive oil. Wash and cut into strips then dip the zucchini in extravirgin olive oil and then in bread crumbs.
In a baking dish with extra virgin olive oil then put in layers zucchini, fried, salt, pepper and chopped tomato and finally sprinkle with Parmigiano.
Bake in preheated oven at  350 ° F for 20 min.
Serve warm.

Cherry Almond Rugelach

Oh my goodness!!!
You have to try our Cherry Almond Rugelach recipe.
These cookies are magnificent! If you make them, let us know how much you loved them. Here is my recipe.

Dough
1/2 cup Unsalted Butter, softened
3 ounces cream cheese, softened
1/8 tsp pure almond extract
1/8 tsp ground nutmeg
1/4 tsp salt
1 cup all-purpose flour

Filling
1/4 cup sugar
1 cup A Taste of Michigan Cherries’ Sweet Cherry Almond Preserves
1/4 tsp ground nutmeg
1/3 cup finely chopped toasted slivered almonds
1/2 cup finely chopped dried cherries
Powdered sugar, if desired

Combine butter, cream cheese, almond extract, nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.

Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.

Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.

Place sugar, preserves and nutmeg in small food processor bowl fitted with metal blade; pulse until smooth.

Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread preserve mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over the preserves.

Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar and enjoy!

Delicious Tuna & Cherry Salad

Ingredients

• 3/4 cup dried tart cherries
• 2 (6-ounce) cans white tuna in water, drained and flaked
• 1 cup green beans, cut, cooked and drained
• 1/2 cup carrots, shredded
• 1/2 cup celery, chopped
• 1/2 cup bottled balsamic vinaigrette salad dressing
• 1/2 cup feta cheese, crumbled
• 1 tablespoon Dijon mustard
• 1/4 cup pine nuts, toasted
• Salad greens (optional)

Directions

Combine tuna, cooked green beans, dried tart cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.

Grilled Cherry Honey Mustard Chicken Salad

Grilled Cherry Honey Mustard Chicken Salad...ENJOY!

1/2 lb cooked Rotini Pasta
1/2 cup mayonnaise
1/2 cup A Taste of Michigan Cherries' Cherry Honey Mustard
2 cups cubed grilled chicken
2 cups fresh baby spinach leaves
1 cup cherry tomatoes, halved
1 stalk celery, chopped (1/3 cup)
1 cup shredded cheddar cheese (4 oz)
3 hard-cooked eggs, coarsely chopped
3 slices bacon, crisply cooked and crumbled