Menu: Dinner for Two

Inspiration: My husband often works late so on nights he arrives early I love to prepare an intimate setting. Dinner for Two is a simple and elegant dinner even for week night dining.

Creation:

• Arugula & Prosciutto Salad with Orange Vinaigrette

• Crusty Garlic & Herb Bread

• Tortellini with Oregano Butter

           

 

What:

Arugula & Prosciutto with Orange Vinaigrette

• 8 oz Arugula: washed, dried and roughly chopped
• 4 slices Prosciutto
• 1 large orange: zest & juice
• 2TBSP balsamic vinegar
• 2TBSP honey
• 1 clove garlic: minced
• 3/4tsp salt
• 1/2tsp fresh ground pepper
• 3/4cup extra virgin olive oil

How: Preheat 350 degrees

• Place prosciutto slices on baking sheet and bake until crisp approx 10 minutes. Let cool and crumble the prosciutto.
• In blender or food processor combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt & pepper. Blend until smooth.
• While processor is running slowly pour extra virgin olive oil & blend until fully combined.

Plate Up:

• Place arugula in large bowl
• Pour orange vinaigrette over salad and allow to wilt & toss
• Sprinkle prosciutto crumbles & toss salad again

What:

Crusty Garlic & Herb Bread

• 1/2 cup softened butter
• 3 garlic cloves: minced
• 2TBSP Parmesan: fresh & grated
• 1tsp rosemary: fresh & chopped
• 1tsp oregano: fresh & chopped
• 1 sweet Italian loaf: sliced

How: Preheat 450 degrees

• Oil the inside of the bowl of a food processor (will help the herb butter from sticking)
• Add softened butter, garlic, Parmesan, rosemary & oregano
• Pulse until well combined
• Spread butter on one side of each slice of bread
• Lightly toast the bread: approx 5-6 minutes

Plate Up:

• Place bread on desired serving plate
• Serve warm

What:

Tortellini with Oregano Butter

• 1/2 cup butter (1 stick)
• 1 1/2tsp dried oregano
• Parmesan: fresh & grated
• 1 pkg cheese tortellini (find in deli section or freezer section of market)
• Kosher salt

How:

• Bring large pot of water to boil: salt generously
• Boil tortellini until translucent & puffed
• Melt butter in saute pan over medium heat
• Reduce heat to low
• Add oregano and stir 2-3 minutes
• Salt & Pepper to taste

Plate Up:

• Using a pasta strainer or slotted spoon put tortellini into large serving bowl
• Pour oregano butter over the tortellini
• Toss & Sprinkle with Parmesan
• Serve

The ingredient combination of Dinner for Two was superb. Each dish complimented one another with the key ingredient of oregano. Arugula Prosciutto Salad with Orange Vinaigrette cleansed the palate and offered a touch of sweetness which blended beautifully with the salty Tortellini with Oregano Butter & Crusty Garlic Herb Bread.

Ciao’

 

 

Prosciutto Croissant w/ Goat Cheese & Arugula

Inspiration: Buttery Croissants fresh from the deli

Creation: Toasted Prosciutto Croissant w/ Goat Cheese & Arugula

What:

• 4 Croissant Rolls – split
• 4 Prosciutto Slices – deli thin
• 4 oz Goat Cheese – slice then crumble
• Arugula

 

How:

• Split Croissants
• Layer each with a slice of Prosciutto
• Crumble freshly sliced goat cheese
• Top with a handful of arugula
• Salt & Pepper
• Brown in Sandwich Toaster or Panini Maker
• Serve Warm

Saltiness from the prosciutto & pepperiness of the arugula blended beautifully with the creamy goat cheese & buttery croissants.

Perfect & simple!

Ciao’

Chive & Parmesan Bread

Inspiration: Love biscuits…needed new way to make bread to go with pasta dishes 

Creation: Chive & Parmesan Biscuit Bread

 

What:

• 1 small can biscuits (Pillsbury Grands Homestyle Butter)
• Extra Virgin Olive Oil
• Chives – chopped
• Parmesan – freshly grated

How:

• Pour olive oil onto a salad plate to coat
• Dredge each biscuit on both sides in olive oil
• Flatten biscuit to 1/4 inch thick to make 4 larger flat doughs
• Sprinkle each with chives & Parmesan
• Bake 350 for 10 minutes
• Slice & Serve

Savory Selections:

• Chive & Parmesan
• Garlic, Sundried Tomato & Parmesan
• Parsley & Blue Cheese
• Chive, Parsley & Garlic

Simple & Savory!

Ciao’