Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Antipasto Chopped Chicken Salad

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After enjoying heavy (but delicious) Sunday dinners, I usually try to serve at least one main-dish salad for dinner on a weekday.  This salad is so satisfying that I wind up serving it twice in one week.  The best description for this salad is Italian antipasto platter meets American Cobb salad.  Served with some warm crusty bread, it is a filling meal.  It has meats, cheeses, veggies and greens, and it is dressed with a positively delectable vinaigrette that you will wind up dipping your bread into-- it is that good.

Mixed Antipasto

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The Holiday and entertaining season is here, so I wanted to share with you this appetizer/first course.  It is perfect for those open house parties, elegant for a buffet and--well, we have been known to eat this for a meal with some crusty bread to sop up the sauce.  Meats, cheese, veggies...what's not too love?  The fennel and carrots are cooked just until tender and jarred roasted red bell peppers are used for ease.  The bocconcini (small buffalo mozzarella) is creamy, the artichokes briny and the herbs just bring it all together.

It is better if made in advance, so make it then go and get some holiday shopping done.

I serve it with toothpicks for an appetizer and with small shallow bowls on the side for those who want to enjoy it as a first course.  

Note:  I enjoy Columbus Soppressata and I use really good balsamic vinegar--it is like a sweet syrup.  It makes a difference, so buy yourself an early gift and enjoy it all year long.  Otherwise, I would suggest reducing a non-aged balsamic vinegar by half or until it becomes thick and syrupy.

This is perfect party food.