Easy Caprese Cookbook: Taste Homemade Restaurant Style Cooking with Easy Caprese Recipes [2 ed.] 9798372914988

Table of contents :
Table of Contents
3-Brothers Margherita Pizza
Italian Crostini’s
Authentic Salad Toscana
Cucumber Salad Caprese
Caprese Salads 101
Glazed Balsamic Sausage Kabobs
Tortellini Skewers
Tuscan Orzo
Vito’s Ciabattas
Caprese Kabobs
Neapolitan Caprese
7-Ingredient Caprese Salad
Genoa Sandwiches
Italian Chicken Breast with Lemon Vinaigrette
Maria’s Spring Salad
Aubergine Caprese with Mustard Vinaigrette
Mediterranean Olive Salad
Thursday’s Chicken Wraps
Caprese Alfredo Rotini
Fried Chicken Caprese
Skinny Lunch Box
Gyros Caprese
Caprese Appetizers of Quintessence
Eggplant Turin
Tomato & Mozzarella Skewers
Bacon, Lettuce, and Tomato Ciabattas in Caprese Style
How to Make Caprese Bruschetta
Spaghetti Caprese
Caprese Quesadillas
Mushroom Caprese
Pizza Little Italy
Caprese Salad with Red and Yellow Tomatoes
Tuscan Torta II
Lasagna Caprese
Cipriani’s Alfredo
Chicago Pesto Caprese Salad
Little Lunch Box Pizzas
3-Ingredient Salad
Caprese Argula Salad
Little Caprese Burgers
Bruschetta Florentine
Fruit Salad Caprese
Grilled Chicken Toscano
Basil Pasta Salad
Backyard Caprese Chicken Cutlets
Tuna Melt Giovanna
Thin Caprese Pasta Salad
Easy Caprese Baguettes
Heirloom Caprese Salad
Peach Salad with Curry Dressing
Tropical Caprese Salad with Basil Dressing
Fresh Mozzarella Salad
Homemade Raviolis
Simple Pesto
Cheesy Artichoke Pesto
American Pesto

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Easy Caprese Cookbook Taste Homemade Restaurant Style Cooking with Easy Caprese Recipes

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Table of Contents 3-Brothers Margherita Pizza 7 Italian Crostini’s 10 Authentic Salad Toscana 11 Cucumber Salad Caprese 12 Caprese Salads 101 13 Glazed Balsamic Sausage Kabobs 16 Tortellini Skewers 17 Tuscan Orzo 18 Vito’s Ciabattas 19 Caprese Kabobs 23 Neapolitan Caprese 24 7-Ingredient Caprese Salad 25 Genoa Sandwiches 28 Italian Chicken Breast with Lemon Vinaigrette 29 Maria’s Spring Salad 30 Aubergine Caprese with Mustard Vinaigrette 31 Mediterranean Olive Salad 34 Thursday’s Chicken Wraps 35 Caprese Alfredo Rotini 36 Fried Chicken Caprese 37

Skinny Lunch Box 38 Gyros Caprese 39 Caprese Appetizers of Quintessence 40 Eggplant Turin 41 Tomato & Mozzarella Skewers 44 Bacon, Lettuce, and Tomato Ciabattas in Caprese Style 45 How to Make Caprese Bruschetta 46 Spaghetti Caprese 47 Caprese Quesadillas 48 Mushroom Caprese 49 Pizza Little Italy 50 Caprese Salad with Red and Yellow Tomatoes 51 Tuscan Torta II 54 Lasagna Caprese 55 Cipriani’s Alfredo 57 Chicago Pesto Caprese Salad 58 Little Lunch Box Pizzas 59 3-Ingredient Salad 60 Caprese Argula Salad 61 Little Caprese Burgers 64 Bruschetta Florentine 65

Fruit Salad Caprese 66 Grilled Chicken Toscano 67 Basil Pasta Salad 68 Backyard Caprese Chicken Cutlets 69 Tuna Melt Giovanna 70 Thin Caprese Pasta Salad 71 Easy Caprese Baguettes 74 Heirloom Caprese Salad 75 Peach Salad with Curry Dressing 76 Tropical Caprese Salad with Basil Dressing 77 Fresh Mozzarella Salad 80 Homemade Raviolis 81 Simple Pesto 82 Cheesy Artichoke Pesto 83 American Pesto 84

3-Brothers

Margherita Pizza

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 231.4 Fat 19.7g Cholesterol 33.5mg Sodium 269.9mg Carbohydrates 3.9g Protein 10.0g

Ingredients 1 (12 inch) prepared pizza crust, uncooked 2 -3 tbsp olive oil 1 garlic clove, minced 1 C. shredded mozzarella cheese 1 lb. heirloom tomatoes, halved 6 -8 large basil leaves, sliced shreds 1/4 C. olive oil

2 tbsp balsamic vinegar sea salt, to taste ground pepper 8 oz. mozzarella cheese, sliced into rounds

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees F before doing anything else and grease a pizza pan. In a bowl, add the basil, tomatoes, oil, salt and pepper and mix. In another bowl, add the garlic and olive oil and mix. Spread the pizza crust into a 12-inch round and arrange onto the prepared pizza pan. Coat the pizza crust with the garlic oil evenly. Cook in the oven for about 10 minutes. Remove from the oven and top the crust with the shredded mozzarella evenly. Carefully, remove the tomato mixture from bowl, reserving the liquid. Place the tomato mixture over the shredded mozzarella evenly, followed by the mozzarella slices and reserved liquid. 10. Cook in the oven for about 10-12 minutes. 11. Enjoy hot.

3-Brothers Margherita Pizza

7

ITALIAN

Crostini’s

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 8 Calories 152.8 Fat 6.4g Cholesterol 0.0mg Sodium 220.7mg Carbohydrates 20.1g Protein 3.6g

Ingredients 1 loaf Italian bread, sliced into rounds 3 tbsp olive oil 1 garlic clove, minced 4 Roma tomatoes, sliced each into 6 slices 24 basil leaves

12 mozzarella balls, halved sherry wine vinegar crushed red pepper flakes

Directions 1. Set the broiler of your oven. 2. For the crostini: in the bottom of a baking sheet, arrange the bread pieces in a single layer. 3. In a wok, add the oil over medium-low heat and cook until heated. 4. Add the garlic and stir fry for about 4-5 minutes. 5. Remove from heat. 6. Coat the bread with the garlic oil evenly. 7. Cook under the broiler until toasted lightly. 8. Remove from the oven and arrange the crostini’s onto serving platter. 9. Place 1 tomato slice over each crostini, followed by basil leaf and half of a mozzarella ball. 10. Drizzle each crostini with vinegar lightly. 11. Enjoy with a sprinkling of red pepper flakes.

10

Italian Crostini’s

Authentic

Salad Toscana

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 485.8 Fat 39.1g Cholesterol 89.7mg Sodium 719.6mg Carbohydrates 7.9g Protein 26.2g

Ingredients 4 tomatoes, sliced 1 lb. mozzarella cheese, sliced 8 sprigs basil 4 tbsp extra virgin olive oil

1 tbsp balsamic vinegar salt and pepper

Directions 1. Place tomato and mozzarella slices onto a platter in a decorative pattern and sprinkle with salt and black pepper slightly. 2. Arrange the basil leaves on top. 3. For the vinaigrette: in a bowl, add the vinegar, oil, salt and pepper and beat until well blended. 4. Pour the vinaigrette over the salad and enjoy..

Authentic Salad Toscana

11

CUCUMBER

Salad Caprese

Prep Time: 7 mins Total Time: 9 mins Servings per Recipe: 4 Calories 199.1 Fat 13.2g Cholesterol 46.7mg Sodium 379.8mg Carbohydrates 5.6g Protein 14.6g

Ingredients 1/2 cucumber, seeded and chopped 1 regular container grape tomatoes, halved 2 green onions, sliced 8 oz. pearl mozzarella cheese

1/2 C. Greek low-fat yogurt 1/4 tsp garlic powder salt

Directions 1. In a large bowl, add all the ingredients and mix until well combined. 2. Place in the fridge until chilled. 3. Enjoy chilled.

12

Cucumber Salad Caprese

Caprese

Salads 101

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 206.2 Fat 13.3g Cholesterol 33.6mg Sodium 353.2mg Carbohydrates 11.2g Protein 11.5g

Ingredients 5 large heirloom tomatoes 2 tbsp balsamic vinegar 1/8 tsp salt 1 pinch ground black pepper 1 tsp dried basil

6 oz. mozzarella cheese, sliced 4 fresh basil leaves 1 tbsp extra virgin olive oil

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In the bottom of a baking sheet, arrange the tomatoes in a single layer. Drizzle with the balsamic vinegar and sprinkle with the basil, salt and pepper. Cook in the oven for about 20 minutes. Remove from the oven and keep aside to cool. Arrange 3 tomato slices onto a serving platter and top each with 1 mozzarella slice, followed by a basil leaf. 7. Drizzle with the vinegar from the pan, olive oil and sprinkle with salt and pepper.

Caprese Salads 101

13

GLAZED BALSAMIC

Sausage Kabobs

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 358.3 Fat 25.6g Cholesterol 89.7mg Sodium 716.7mg Carbohydrates 5.8g Protein 26.4g

Ingredients 1 (19 oz.) packages Hot Sausage Links 1 pint cherry tomatoes 1 (16 oz.) containers marinated mozzarella balls 1 (2 1/2 oz.) packages basil leaves 24 small skewers, wooden

extra virgin olive oil balsamic syrup, see note ground black pepper

Directions 1. 2. 3. 4. 5. 6.

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In a skillet, prepare the sausage as suggested on the package. Remove from heat and then, cut each sausage into 4-5 equal sized pieces. Thread each skewer with the tomato, followed by the basil, mozzarella and sausage. Place the skewers onto a platter and top with the balsamic syrup and oil. Sprinkle with salt and black pepper and enjoy. NOTE: To make balsamic syrup take 1 C. of balsamic vinegar and 1 tbsp of brown sugar. Combine both in a skillet while stirring and boiling. Continue stirring and cooking the mix for about 4 mins or until you find the mix thickening. Let everything cool before using.

Glazed Balsamic Sausage Kabobs

Tortellini

Skewers

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 12 Calories 178.9 Fat 13.6g Cholesterol 9.0mg Sodium 327.9mg Carbohydrates 11.5g Protein 3.2g

Ingredients 1 (9 oz.) cheese filled tortellini 3 C. grape tomatoes, halved mozzarella cheese, balls, small 60 (6 inch) wooden skewers basil vinaigrette 1/2 C. white balsamic vinegar

1 tsp salt 2/3 C. extra virgin olive oil 6 tbsp basil, chopped

Directions 1. 2. 3. 4. 5.

In the pan of boiling water, cook the tortellini as suggested on the package. Drain the tortellini and rinse under cold water. Again drain well and transfer into a bowl. In a bowl, add the vinegar, oil, basil, salt and pepper and beat until smooth. Thread each skewer with 1 tomato half, followed by 1 cheese ball, another tomato half and 1 tortellini. 6. In the bottom of a 13X9-inch baking dish, arrange the skewers in a single layer. 7. Place the vinaigrette over the skewers and coat evenly. 8. Cover the baking dish and place in the fridge for about 1 3/4-2 hours. 9. Arrange the skewers onto a platter and season with salt and pepper. 10. Enjoy.

Tortellini Skewers

17

TUSCAN

Orzo

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 446.2 Fat 12.8g Cholesterol 18.9mg Sodium 195.2mg Carbohydrates 64.3g Protein 17.2g

Ingredients 6 C. orzo pasta, cooked, drained and cooled 10 oz. grape tomatoes, halved 1/2 C. basil leaves, chopped 8 oz. mozzarella cheese 1/2 C. Parmesan cheese, grated

1 tbsp Parmesan cheese, grated 1/3 C. olive oil 1/4 C. white wine vinegar salt and pepper

Directions 1. In a serving bowl, add the pasta, tomatoes, basil, mozzarella and 1/2 C. of Parmesan cheese and mix slightly. 2. In another bowl, add the vinegar, oil, salt and pepper and beat until well combined. 3. Place the vinaigrette over the salad and mix slightly. 4. Enjoy with a topping of the remaining Parmesan cheese.

18

Tuscan Orzo

Vito’s

Ciabattas

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 319.9 Fat 21.4g Cholesterol 45.3mg Sodium 556.0mg Carbohydrates 17.4g Protein 15.9g

Ingredients 1/2 C. prepared mayonnaise 4 garlic cloves, smashed to a paste 1/4 C. peppercorn mustard salt & ground black pepper 1 medium eggplant, sliced crosswise 3 tbsp balsamic vinegar 2 tbsp canola oil 2 red bell peppers, roasted and peeled

1 loaf ciabatta, halved lengthwise 1/2 lb. mozzarella cheese, sliced 1 C. basil leaf 1 C. baby arugula

Directions 1. In a bowl, add the garlic, mustard, mayonnaise, salt and pepper and mix until well combined. 2. Refrigerate until using. 3. Set your grill on high heat and lightly, grease the grill grate. 4. Coat the eggplant slices with the oil and sprinkle with salt and pepper evenly. 5. Cook the eggplant slices on the grill for about 8 minutes, flipping once in the half way through and coating with the vinegar occasionally. 6. Coat the bell peppers with oil and sprinkle with salt and pepper evenly. 7. Cook the peppers on the grill until charred completely. 8. Remove from the grill and immediately, place in a paper bag. 9. Seal the bag and keep aside for about 9-10 minutes. 10. Carefully, remove the skin of the peppers and then discard the seeds. 11. Cut each pepper into equal sized strips. 12. Place the bread halves in the toaster oven, cut side up and toast until golden brown. Vito’s Ciabattas

19

13. Place the mustard mixture on both halves of the bread. 14. Place the eggplant slices on the bottom half of the bread, followed by the arugula, pepper strips and cheese. 15. Place the bottom half in the toaster oven until the cheese melts. 16. Remove from the toaster oven and top with the basil. 17. Cover with the top of bread and cut into desired sized slices. 18. Enjoy.

22

Caprese

Kabobs

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 16 Calories 76.2 Fat 6.6g Cholesterol 11.2mg Sodium 117.8mg Carbohydrates 1.1g Protein 3.3g

Ingredients 1 pint grape tomatoes, halved crosswise 8 oz. bocconcini 1/4 C. extra virgin olive oil 2 tbsp balsamic vinegar 6 thinly sliced basil leaves

1/4 tsp kosher salt 1/4 tsp pepper 32 (4 inch) wooden skewers

Directions 1. Thread 1 tomato half onto each skewer, followed by 1 bocconcini piece and another tomato half. 2. In the bottom of a platter, arrange the skewers. 3. In a bowl, add the vinegar, oil, salt, and pepper and beat until well combined. 4. Drizzle the skewers with the oil mixture evenly and season with salt and pepper. 5. Enjoy with a topping of basil.

Caprese Kabobs

23

NEAPOLITAN

Caprese

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 562.3 Fat 54.7g Cholesterol 0.0mg Sodium 15.5mg Carbohydrates 19.0g Protein 3.9g

Ingredients 2 large ripe tomatoes, cut into rounds 1 fresh mozzarella ball, cut into rounds 1 small red bell pepper, seeded and cut into strips 1 small yellow pepper, seeded and cut into strips 8 -10 basil leaves

10 -15 green beans, ends trimmed 6 tbsp olive oil 2 tbsp olive oil 1 tbsp minced garlic sea salt balsamic vinegar

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else. In a Pyrex baking dish, spread 2 tbsp of oil evenly. Arrange the pepper strips in the baking dish, skin side up. Cook in the oven for about 25-30 minutes. In a skillet, heat 6 tbsp of the oil and stir in the garlic until coated with the oil completely. Immediately, remove from heat. 6. With a slotted spoon, remove the garlic and reserve in a bowl. 7. Place the same skillet with the oil over heat. 8. Stir in the string beans and stir fry for about 1 minute. 9. With a slotted spoon, transfer the beans into a bowl and keep aside. 10. Now, transfer the oil into a bowl and keep aside to cool completely. 11. Place the tomatoes onto a platter, followed by the basil leaves, mozzarella rounds, beans and pepper strips. 12. Season with salt evenly. 13. Drizzle with the cooled oil and vinegar. 14. Enjoy with a topping of fried garlic. 24

Neapolitan Caprese

7-Ingredient

Prep Time: 5 mins

Caprese Salad

Total Time: 10 mins Servings per Recipe: 6 Calories 206.5 Fat 17.6g Cholesterol 29.8mg Sodium 240.9mg Carbohydrates 3.7g Protein 9.0g

Ingredients 8 oz. mozzarella cheese 4 oz. roasted peppers, chopped 1 lb. cherry tomatoes 1/4 C. white wine vinegar 1/4 C. balsamic vinegar

1/4 C. olive oil 4 tbsp Italian seasoning

Directions 1. In a bowl, add all the ingredients and mix until well combined. 2. Keep aside for about 25-35 minutes. 3. Enjoy.

7-Ingredient Caprese Salad

25

GENOA

Sandwiches

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 427.4 Fat 29.2g Cholesterol 49.7mg Sodium 668.1mg Carbohydrates 22.8g Protein 18.4g

Ingredients 8 slices Italian bread, sliced 8 slices whole milk mozzarella cheese 2 Roma tomatoes, sliced 2 tbsp fresh basil, minced 2 tbsp balsamic vinegar salt and pepper

1/4 C. olive oil 3 tbsp parmesan cheese, shredded 1/4 tsp garlic powder

Directions 1. Arrange 1 bread slice onto each of 4 serving plates. 2. Place the mozzarella cheese over each slice, followed by the tomatoes, basil, salt and pepper. 3. Drizzle with the vinegar. 4. Cover each slice with the remaining bread slices. 5. In a bowl, add the Parmesan cheese, oil and garlic powder and mix until well combined. 6. Coat each sandwich with the oil mixture evenly. 7. Heat a skillet over medium heat and cook the sandwiches until golden brown. 8. Enjoy hot.

28

Genoa Sandwiches

Italian Chicken Breast with Lemon Vinaigrette

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 564.4 Fat 41.3g Cholesterol 113.2mg Sodium 1200.9mg Carbohydrates 7.2g Protein 40.8g

Ingredients 4 boneless skinless chicken breast halves 6 medium Roma tomatoes, quartered lengthwise 1 tsp sugar 1 tsp kosher salt 1/4 C. olive oil 8 oz. mozzarella cheese, cut in pieces 1/4 C. chopped basil leaf

1/2 tsp pepper Vinaigrette 1/4 C. olive oil 2 tbsp fresh lemon juice 1 garlic clove, minced 3/4 tsp kosher salt 1/2 tsp pepper

Directions 1. For the lemon vinaigrette: in a bowl, add all the ingredients and beat until well combined. In a bowl, add chicken and vinaigrette and mix well. Cover the bowl and place in the fridge for about 35-40 minutes. 2. Set your oven to 375 degrees F. 3. In a bowl, add the tomatoes, oil, sugar and salt and toss to coat well. 4. In the bottom of a baking sheet, arrange the tomato quarters in a single layer. 5. Cook in the oven for about 30 minutes. 6. Remove from the oven and place the tomatoes with all accumulated juices into a bowl. 7. Add the basil, cheese and pepper and gently, toss to coat. 8. Keep aside until using. 9. Now, set your oven to 350 degrees F. 10. Remove chicken from the bowl and discard the marinade. 11. Arrange the chicken breast halves onto the same baking sheet. 12. Cook in the oven for about 30 minutes, flipping once half way through. 13. Enjoy chicken hot with a topping of tomato mixture. Italian Chicken Breast with Lemon Vinaigrette

29

MARIA’S

Spring Salad

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 6 Calories 557.1 Fat 53.0g Cholesterol 59.7mg Sodium 574.8mg Carbohydrates 4.2g Protein 17.3g

Ingredients 1 C. extra virgin olive oil 1 garlic clove, sliced 12 black peppercorns 3 large rosemary sprigs 1/4 tsp salt 1 pinch red pepper flakes

16 oz. fresh mozzarella cheese, cubed 6 Roma tomatoes, cut into small chunks 1 bunch basil, chiffonade

Directions 1. In a pot, add the oil over medium heat and cook until heated. 2. Add the rosemary sprigs, garlic, peppercorns, red pepper flakes and salt and stir to combine well. 3. Immediately, remove from heat and keep aside to cool. 4. Discard the peppercorns and rosemary sprigs from the oil. 5. In a bowl, place the mozzarella cubes and top with the oil. 6. Keep aside for about 3-4 hours. 7. Drain the excess oil from the mozzarella. 8. Add the tomato chunks and gently stir to combine. 9. Enjoy with a garnishing of basil.

30

Maria’s Spring Salad

Aubergine Caprese with Mustard Vinaigrette

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 498.2 Fat 34.0g Cholesterol 69.1mg Sodium 574.4mg Carbohydrates 29.2g Protein 24.2g

Ingredients 3 small eggplants, sliced salt 2 medium tomatoes, sliced 350 g bocconcini, sliced 1/4 C. basil leaf Dressing 1/4 C. olive oil

1 garlic clove, crushed 1 tsp grainy mustard 1 tsp sugar 2 tbsp red wine vinegar

Directions 1. 2. 3. 4. 5. 6. 7.

In a skillet, add the oil and cook until heated through. Add the eggplant and cook until browned completely. Place the eggplant onto a platter, followed by the remaining ingredients. For the dressing: in bowl, add all the ingredients and beat until well combined. Top with 3/4 of the dressing. Cover the bowl and place in the fridge for about 30 minutes or up to 2 hours. Enjoy with a drizzling of the remaining dressing.

Aubergine Caprese with Mustard Vinaigrette

31

MEDITERRANEAN

Olive Salad

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 240.9 Fat 16.6g Cholesterol 29.9mg Sodium 302.2mg Carbohydrates 13.3g Protein 12.1g

Ingredients 8 oz. fresh mozzarella cheese, chopped 3 tbsp extra virgin olive oil 2 tbsp shallots, minced 2 garlic cloves, minced salt and pepper 1/2 fresh basil leaf 1 1/2 lb. grape tomatoes, halved

lengthwise 2 romaine lettuce hearts, quartered lengthwise and cut 1/4 C. kalamata olive, pitted, chopped 3 tbsp red wine vinegar

Directions 1. Chop half of the basil leaves roughly and tear the remaining leaves into 1/2-inch pieces. 2. In a bowl, add the shallot, chopped basil leaves, garlic, mozzarella, oil, 1/4 tsp of salt and 1/4 tsp of pepper and mix well. 3. In another bowl, add the tomatoes and 1 tsp of salt and gently, toss to coat. 4. Place the tomatoes in a colander, arranged in the sink for about 15 minutes, stirring often. 5. In a bowl, add the mozzarella mixture, romaine, olives, tomatoes, basil, vinegar, salt and pepper and mix well. 6. Enjoy.

34

Mediterranean Olive Salad

Thursday’s

Chicken Wraps

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 154.9 Fat 11.9g Cholesterol 16.5mg Sodium 252.4mg Carbohydrates 6.9g Protein 6.7g

Ingredients 2 tbsp olive oil 2 tbsp white wine vinegar 1/4 tsp kosher salt 1/4 tsp black pepper 4 C. chopped romaine lettuce hearts 1 1/2 C. shredded chicken breasts 3/4 C. mozzarella cheese, chopped

1/2 C. basil leaf, torn 1 pint cherry tomatoes, quartered cooking spray 4 (2 7/8 oz.) multi-grain flat bread 1 large garlic clove, halved

Directions 1. In a bowl, add the oil, vinegar, salt and pepper and beat until well combined. 2. Add the lettuce, shredded chicken, mozzarella cheese, basil and tomatoes and toss to coat well. 3. Grease a nonstick skillet with the cooking spray and heat over medium-high heat. 4. Place the flat breads, 1 at a time and cook for about 2 minutes, flipping once in the half way through. 5. With the cut sides of garlic, rub 1 side of each toasted flat bread evenly. 6. Place the chicken mixture in the middle of each flat bread evenly. 7. Carefully, roll each flat bread and enjoy.

Thursday’s Chicken Wraps

35

CAPRESE ALFREDO

Rotini

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 636.3 Fat 29.5g Cholesterol 59.5mg Sodium 947.0mg Carbohydrates 58.6g Protein 33.6g

Ingredients 8 -10 Roma tomatoes, diced 20 medium basil leaves, stemmed and chopped 5 tbsp extra virgin olive oil 6 garlic cloves, minced 1/4 tsp black pepper 1/2 tsp kosher salt 1/2 tsp garlic powder

1 tsp balsamic vinaigrette 1 four cheese Alfredo sauce 1/2 C. Parmesan cheese, grated 14 1/2 oz. rotini pasta 2 C. mozzarella cheese 16 oz. sweet Italian sausage, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the tomatoes, garlic, 15 basil leaves, vinaigrette, oil, salt and pepper and toss to coat well. 3. Keep aside for about 10 minutes. 4. In a pan of the boiling water, prepared the pasta as suggested on the package. Drain well. 5. Now, set your oven to 450 degrees F. 6. Meanwhile, in a pot, add the garlic powder and Alfredo sauce and cook until just boiling. 7. Stir in salt and pepper and remove from heat. 8. Heat a greased a skillet and cook sausage pieces until browned. 9. In a baking dish, add the tomato mixture, cooked sausages, cooked pasta and Alfredo sauce and mix until well combined. 10. Spread the mozzarella cheese on top evenly, followed by the Parmesan. Cook in the oven for about 5-7 minutes. 11. Enjoy with a garnishing of remaining basil leaves.

36

Caprese Alfredo Rotini

Fried Chicken Caprese

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 529.7 Fat 34.1g Cholesterol 144.8mg Sodium 822.8mg Carbohydrates 16.3g Protein 38.8g

Ingredients 1 cut up broiler-fryer chicken (small chicken) 1/4 C. flour 1/2 tsp salt 1/2 tsp pepper 1 tbsp oil 1 C. chopped onion

1 tbsp minced garlic 1 (28 oz.) cans fire-roasted crushed tomatoes 8 oz. diced mozzarella cheese sliced basil

Directions 1. 2. 3. 4.

In a re-sealable bag, add the chicken, flour, salt and pepper. Seal the bag and shake to coat well. In a skillet, heat the oil and cook the chicken pieces for about 9-10 minutes. With a slotted spoon, transfer the chicken pieces onto a plate and cover with a piece of foil to keep warm. 5. In the same skillet, add the onion and stir fry for about 4 minutes. 6. Add the garlic and stir fry for about 1 minute. 7. Add the tomatoes and cook until just boiling. 8. Stir in the cooked chicken pieces and cook until boiling. 9. Set the heat to low and cook, covered for about 13-15 minutes, flipping the chicken pieces often. 10. Enjoy with a garnishing of basil.

Fried Chicken Caprese

37

SKINNY

Lunch Box

Prep Time: 5 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 71.1 Fat 6.8g Cholesterol 0.0mg Sodium 148.6mg Carbohydrates 2.4g Protein 0.5g

Ingredients 4 plum tomatoes, stem end trimmed, and quartered lengthwise 6 C. field greens mixed salad greens 2 tbsp extra virgin olive oil

1 C. bocconcini, ball 1/4 tsp sea salt, grinder 2 tbsp frozen chopped basil

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a glass baking dish, arrange the tomatoes, skin side down and drizzle with 1 tbsp of the oil. 3. Cook in the oven for about 5 minutes. 4. Now, set your oven to 300 degrees F. 5. Cook in the oven for about 1 hour. 6. Remove from the oven and keep aside to cool slightly. 7. In a bowl, add the basil and remaining 2 tbsp of the oil and mix well. 8. Place the greens onto a serving platter, followed by the warm tomatoes, bocconcini balls and basil mixture. 9. Enjoy warm with a sprinkling of salt.

38

Skinny Lunch Box

Gyros

Caprese

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 12 Calories 149.2 Fat 7.8g Cholesterol 16.7mg Sodium 306.7mg Carbohydrates 12.5g Protein 7.3g

Ingredients 4 pita bread rounds 1 tbsp olive oil 1/4 tsp Italian seasoning 1/4 C. grated Parmesan cheese 8 oz. mozzarella cheese 2 large plum tomatoes 1/2 C. basil, chopped

1/4 C. toasted walnuts, chopped 1 garlic clove, pressed 1/4 tsp salt 2 tbsp light balsamic vinaigrette salad dressing 4 C. baby greens

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Coat the pita rounds with oil evenly and top with the Italian seasoning, followed by the Parmesan cheese. 3. Cook in the oven for about 8-10 minutes. 4. Meanwhile, for the pesto: in a bowl, add the basil, garlic, walnuts and salt and mix until well combined. 5. Remove the pita rounds from the oven and arrange onto plates, cheese side down. 6. Place the dressing onto the back of each pita round evenly. 7. Cut each round into 6 equal sized wedges. 8. Arrange 12 pita wedges onto a platter. 9. Top each pita wedge with some greens, 1 Mozzarella slice, pesto and 1 tomato slice. 10. Cover each wedge with the remaining wedges, cheese side up. 11. Secure each sandwich with the toothpicks and enjoy.

Gyros Caprese

39

CAPRESE APPETIZERS

of Quintessence

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 130.9 Fat 9.5g Cholesterol 33.5mg Sodium 267.5mg Carbohydrates 1.6g Protein 9.6g

Ingredients 2 C. balsamic vinegar 24 cherry tomatoes 12 large basil leaves, halved

24 bocconcini 24 toothpicks

Directions 1. 2. 3. 4.

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In a pot, add the vinegar over low heat and cook until thick and syrupy. Remove from heat and place the balsamic syrup into a bowl. Thread 1 tomato onto each toothpick, followed by 1/2 basil leaf and 1 bocconcini. Place the toothpicks onto a platter and enjoy with a topping of balsamic syrup.

Caprese Appetizers of Quintessence

Eggplant Turin

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 274.3 Fat 19.8g Cholesterol 44.7mg Sodium 652.0mg Carbohydrates 11.6g Protein 14.5g

Ingredients 1 medium eggplant, cut into crosswise 2 ripe tomatoes, cut into crosswise 2 tbsp olive oil 1 tbsp balsamic vinegar 1/2 tsp salt

1/4 tsp black pepper 12 basil leaves 8 slices unsalted mozzarella cheese

Directions 1. Set your oven to 425 degrees F before doing anything else and grease a baking sheet. In the bottom of the prepared baking sheet, arrange the 8 eggplant slices in a single layer. 2. In a bowl, add the vinegar, oil, salt and pepper and beat until well combined. Coat the top of the eggplant slices with the oil mixture evenly cook in the oven for about 10 minutes. 3. Flip the eggplant slices and coat with the oil mixture. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and transfer the eggplant slices onto a plate. 6. Coat the tomato slices with the oil mixture and arrange onto the same baking sheet. Cook in the oven for about 2-3 minutes. 7. Arrange 4 cooked eggplant slices onto a platter. 8. Top each eggplant slice with 1 tomato slice, followed by 1 basil leaf, 1 mozzarella slice, 1 tomato slice, another mozzarella slice and 1 basil leaf. Top each with the remaining eggplant slices. 9. Arrange the stacks onto the same baking sheet and cook in the oven for about 5 minutes. 10. Remove from the oven and top drizzle each with the remaining oil mixture. Enjoy with a garnishing of basil leaves.

Eggplant Turin

41

TOMATO

& Mozzarella Skewers

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 63.4 Fat 6.7g Cholesterol 0.0mg Sodium 55.5mg Carbohydrates 0.7g Protein 0.0g

Ingredients 1 pint grape tomatoes, halved 10 -14 mozzarella balls, cut into thirds 1/4 C. extra virgin olive oil 2 tbsp balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper

6 sliced basil leaves kosher salt pepper

Directions 1. Thread 1 tomato half onto each skewer, followed by 1 cheese piece and another tomato half. 2. Arrange the skewers onto a platter. 3. In a bowl, add the vinegar, oil, 1/4 tsp of salt and 1/4 tsp of pepper and beat until well combined. 4. Drizzle the skewers with vinegar mixture and season with salt and pepper. 5. Enjoy with a garnishing of basil.

44

Tomato & Mozzarella Skewers

Bacon, Lettuce,

and Tomato Ciabattas in Caprese Style

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 505.3 Fat 43.3g Cholesterol 80.7mg Sodium 1172.9mg Carbohydrates 10.6g Protein 19.3g

Ingredients 2 medium tomatoes, sliced 1/2 tsp salt 1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 1 loaf ciabatta, halved 1 1/3 C. packed fresh basil 1/3 C. mayonnaise 2 tsp lemon juice 1 garlic clove, minced

1/8 tsp hot sauce 8 slices turkey bacon, cooked until crisp, drained, and crumbled 4 romaine lettuce leaves 8 oz. mozzarella cheese, sliced

Directions 1. Arrange the tomato slices over 8-10 layers of paper towels and sprinkle with 1/2 tsp of salt. 2. Keep aside for about 13-15 minutes. 3. Now, press with more paper towels to absorb the excess moisture. 4. In a bowl, add the vinegar and oil and mix well. 5. With your fingers, remove the crumb. 6. In a food processor, add the garlic, 1 C. of the basil, hot sauce, lemon juice, mayonnaise and 1/4 tsp of salt and pulse until pureed finely. Place the mayonnaise mixture onto both cut sides of the bread evenly. Place the bacon onto bottom half of the bread, followed by the romaine, tomatoes and mozzarella. 7. Spread the oil mixture on top evenly, followed by 1/3 C. of the basil in a single layer. Cover with the top half of the bread. 8. Cut the bread into 2-inch sandwiches crosswise and enjoy.

Bacon, Lettuce, and Tomato Ciabattas in Caprese Style

45

HOW TO MAKE

Caprese Bruschetta

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 75.8 Fat 7.3g Cholesterol 1.4mg Sodium 124.8mg Carbohydrates 2.0g Protein 1.0g

Ingredients 2 (6 inch) Boboli pizza crusts 2 tbsp extra virgin olive oil 1 garlic clove, minced 2 tbsp Parmesan cheese, grated Garnish 1 1/2 C. Italian plum tomatoes, seeded

and diced 1 tbsp basil, chopped 1 tbsp extra virgin olive oil 1/4 tsp salt

Directions 1. For the topping: in a bowl, add all the ingredients and mix until well combined. 2. Place in the fridge for about 2 1/2 hours. 3. In another bowl, mix together the garlic and 2 tbsp of olive oil and keep aside for about 1 hour. 4. Set your oven to 400 degrees F and line a baking sheet with a piece of foil. 5. Remove the garlic from oil. 6. Spread about 1 tbsp of the garlic oil over each pizza crust and top with the cheese. 7. Cook in the oven for about 4-5 minutes. 8. Remove from the oven and cut each Boboli into 6 wedges. 9. Drain the liquid from the topping mixture. 10. Top each pizza wedge with the topping mixture and enjoy.

46

How to Make Caprese Bruschetta

Spaghetti

Caprese

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 659.2 Fat 21.5g Cholesterol 33.1mg Sodium 855.5mg Carbohydrates 90.5g Protein 25.1g

Ingredients 1 (16 oz.) boxes spaghetti 3 tbsp extra virgin olive oil 1 garlic clove, minced 1/8 tsp red pepper flakes, crushed 6 plum tomatoes, chopped 1 tsp salt

1/8 tsp fresh ground black pepper 1 1/2 C. mozzarella cheese, cubed 2 -3 tsp oregano, chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan, add the water and cook until boiling. Add the pasta and cook as suggested on the package. Meanwhile, in a skillet, add the oil over medium heat and cook until heated. Add the red pepper flakes and garlic and stir fry for about 1-2 minutes. Add the tomatoes, salt and black pepper and stir to combine. Set the heat to low and simmer for about 4-5 minutes, mixing often. Drain the pasta and add into skillet with the tomato mixture. Add the cheese and gently, stir until melted slightly. Enjoy hot with a garnishing of oregano leaves.

Spaghetti Caprese

47

CAPRESE

Quesadillas

Prep Time: 8 mins Total Time: 10 mins Servings per Recipe: 10 Calories 147.7 Fat 3.5g Cholesterol 0.0mg Sodium 291.3mg Carbohydrates 24.5g Protein 4.0g

Ingredients 2 garlic cloves, crushed 4 large flour tortillas 1 ball mozzarella cheese, sliced 12 leaves basil, shredded

2 tomatoes, vine-ripened and sliced salt and pepper

Directions 1. 2. 3. 4. 5. 6.

In a pan, add the oil and cook until heated through. Add the garlic and cook for about 1-2 minutes. Remove from heat. Grease a skillet with some of the garlic oil and place over medium-high heat until heated. Add 1 tortilla and cook for about 25-30 seconds. Change the side of tortilla and place the mozzarella cheese over half of the portin, followed by the basil and tomatoes. 7. Sprinkle with salt and pepper. 8. Fold over the filling and cook for about 25-30 seconds per side. 9. Transfer the quesadilla onto a platter. 10. Repeat with the remaining tortillas and filling. 11. Cut each quesadilla into quarters and enjoy.

48

Caprese Quesadillas

Mushroom Caprese

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 1 Calories 827.7 Fat 80.5g Cholesterol 44.8mg Sodium 1535.3mg Carbohydrates 13.4g Protein 14.7g

Ingredients 1 portabella mushroom cap 1 garlic clove, halved 5 tbsp olive oil 2 tbsp balsamic vinegar 1/2 tsp salt 1/4 tsp ground pepper

1 medium tomato, sliced 4 basil leaves, chopped 2 oz. mozzarella cheese, sliced

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In the bottom of a baking sheet, arrange the mushroom. 3. Brush the mushroom cap with the vinegar and oil and season with 1/4 tsp of salt and pepper. 4. Cook in the oven for about 20 minutes, shaking the baking sheet often. 5. Flip the mushroom cap and again, brush the mushroom cap with vinegar and oil and season with 1/4 tsp of salt and pepper. 6. Cook in the oven for about 20 minutes, shaking the baking sheet often. 7. Remove from the oven and rub the cut side of the garlic onto mushrooms. 8. Arrange the mushroom cap onto a serving plate. 9. Place some basil leaves over mushroom cap, followed by 1 tomato slice, 1 mozzarella slice, another tomato slice and some basil leaves. 10. Enjoy.

Mushroom Caprese

49

PIZZA

Little Italy

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 56.9 Fat 2.2g Cholesterol 7.3mg Sodium 207.8mg Carbohydrates 7.2g Protein 2.8g

Ingredients 1 (14 1/2 oz.) cans diced tomatoes, well drained 1 1/2 tsp basil leaves 1/4 tsp garlic powder 1/4 tsp ground black pepper 1 medium onion, sliced

1 tsp sugar 1/2 C. mozzarella cheese, halved 1 (12 inch) pizza crust basil

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 450 degrees F before doing anything else. In a bowl, add the tomatoes, garlic, basil and pepper and mix well. Pace a greased skillet over medium heat until heated through. Add the onions and cook for about 6-7 minutes, mixing often. Stir in the sugar and salt and stir fry for about 1 minute. Remove from heat and keep aside. Place the tomato mixture over the pizza crust, leaving about 1-inch border, followed by onions and cheese. 8. Cook in the oven for about 8-10 minutes. 9. Remove from the oven and keep aside for about 3 minutes. 10. Place the basil over the pizza evenly. 11. Cut into 6 equal sized slices and enjoy.

50

Pizza Little Italy

Caprese Salad

with Red and Yellow Tomatoes

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 115.8 Fat 6.6g Cholesterol 22.1mg Sodium 186.7mg Carbohydrates 7.6g Protein 7.6g

Ingredients 2 C. red grape tomatoes, sliced in half 2 C. yellow pearl tomatoes, sliced in half 1 C. mozzarella cheese, rounds sliced in half 1 bunch basil, strips extra virgin olive oil

balsamic vinegar ground pepper kosher salt

Directions 1. In a bowl, add the tomatoes, basil and mozzarella and mix well. 2. Add the oil, vinegar, salt and pepper and gently, stir to combine. 3. Enjoy.

Caprese Salad with Red and Yellow Tomatoes

51

TUSCAN

Torta II

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 484.2 Fat 38.8g Cholesterol 159.0mg Sodium 178.2mg Carbohydrates 27.8g Protein 10.1g

Ingredients 7 oz. bittersweet dark chocolate, chopped 4 eggs, separated 6 oz. superfine sugar 1 tsp vanilla extract 9 oz. ground almonds

7 oz. butter, melted and cooled powdered sugar

Directions 1. Set your oven to 350 degrees F before doing anything else and line the bottom of a 9 1/2-inch spring form pan with parchment paper, and then grease the sides. 2. In a bowl, add the sugar, egg yolks and vanilla extract and with a mixer, beat until thick and pale. 3. Add the melted butter, chocolate and almonds and gently, stir to combine. 4. In a glass bowl, add the egg whites and beat until soft peaks form. 5. Gently, fold the whipped egg whites into the chocolate mixture. 6. Place the mixture into the prepared spring form pan evenly. 7. Cook in the oven for about 50-60 minutes. 8. Remove from the oven and keep onto the wire rack to cool in the pan for about 20 minutes. 9. Carefully, invert the cake onto the wire rack to cool completely. 10. Cut into desired sized slices and enjoy with a dusting of the powdered sugar.

54

Tuscan Torta II

Lasagna

Caprese

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 732.6 Fat 42.1g Cholesterol 138.9mg Sodium 1063.2mg Carbohydrates 50.8g Protein 39.1g

Ingredients 3 C. cooked and shredded chicken 1 (14 oz.) cans artichoke hearts, drained, chopped 1 (8 oz.) packages shredded mozzarella cheese 1/2 C. grated Parmesan cheese 1/2 C. sun-dried tomato, chopped and drained 1.5 (8 oz.) packages low-fat cream cheese 1 C. half-and-half

1 tsp minced garlic 1/4 C. basil, chopped 12 lasagna noodles, cooked 12 slices whole milk mozzarella

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, add the chicken, tomatoes, artichokes, half of the basil 1 C. grated Parmesan and mozzarella and mix well. 3. In another bowl, add the half-and-half, cream cheese and garlic and with an electric mixer, beat until blended nicely. 4. Add half of the basil and gently, stir to combine. 5. Add half of the cream cheese mixture in the bowl of the chicken mixture and mix well. 6. In the bottom of a 9x13-inch baking dish, place half of the remaining cream cheese mixture evenly. 7. Arrange 3 lasagna noodles over the cream cheese mixture, followed by 1/3 of the chicken mixture. 8. Repeat the noodles and chicken mixture layers twice, ending with a noodle layer. 9. Place remaining half of the cream cheese mixture on top evenly. Lasagna Caprese

55

10. Now, arrange the mozzarella slices over the cream cheese mixture in 3 rows, followed by the shredded mozzarella and basil. 11. Cook in the oven for about 25 minute. 12. Remove from the oven and cut into desired sized slices. 13. Enjoy hot.

56

Cipriani’s Alfredo

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 6 Calories 391.1 Fat 13.8g Cholesterol 45.3mg Sodium 257.3mg Carbohydrates 44.3g Protein 21.1g

Ingredients 1 chicken breast, diced into chunks 1 -2 tbsp olive oil seasoning 1 C. chopped cherry tomatoes 1 tbsp basil

1 (12 oz.) packages spaghetti noodles 1 (8 oz.) packages mozzarella cheese, pearls 1 (15 oz.) jars sun-dried tomato Alfredo sauce

Directions 1. In a wok, add the oil over medium heat and cook until heated. 2. Add the chicken and seasoning and cook until cooked through. 3. Meanwhile, in a pan of salted boiling water, cook the noodles as suggested on the package. 4. Drain the noodles well. 5. In the same pan, add the noodles, Alfredo sauce, cooked chicken, basil, tomatoes and mozzarella pearls and stir until blended nicely. 6. Enjoy.

Cipriani’s Alfredo

57

CHICAGO PESTO

Caprese Salad

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 355.3 Fat 32.0g Cholesterol 29.7mg Sodium 310.5mg Carbohydrates 6.5g Protein 13.0g

Ingredients Pesto 2 C. basil leaves 1 C. walnuts, toasted and chopped 2/3 C. Parmesan cheese, grated 6 tbsp olive oil 2 tbsp lemon juice 3 garlic cloves, chopped Salad 2 tbsp pesto sauce

2 tbsp olive oil 2 tbsp red wine vinegar 4 medium red ripe tomatoes, sliced 8 oz. mozzarella cheese, sliced fresh basil leaf salt & ground pepper

Directions 1. For the pesto: in a blender, add the garlic, basil, cheese, walnuts, lemon juice and oil and pulse until well combined. 2. Transfer the pesto into a bowl. 3. Cover the bowl and place in the fridge until using. 4. For the vinaigrette: in a bowl, add the vinegar, oil and 2 tbsp of pesto and beat until well combined. 5. For the salad: place the tomato slices onto a platter, followed by the cheese and pesto vinaigrette. 6. Enjoy with a sprinkling of salt and pepper.

58

Chicago Pesto Caprese Salad

Little Lunch Box

Prep Time: 5 mins

Pizzas

Total Time: 15 mins Servings per Recipe: 2 Calories 461.6 Fat 36.5g Cholesterol 79.0mg Sodium 4124.3mg Carbohydrates 10.5g Protein 25.1g

Ingredients 1 refrigerated pizza dough 2 tomatoes, thinly sliced 200 g mozzarella cheese, chopped 8 leaves basil 1 tbsp salt

1 tbsp pepper 2 tbsp olive oil

Directions 1. 2. 3. 4. 5. 6. 7.

Set your grill for medium heat and lightly, grease the grill grate. Coat the tomato slices with oil evenly and sprinkle with salt and pepper. Place the pizza dough onto a smooth surface and roll it. With a glass, cut the dough into small circles. Coat the dough circles with the oil evenly. Cook the dough circles onto the grill for about 5 minutes. Change the side of dough circles and top each with the tomato slices, 1 basil piece and mozzarella. 8. Cook for about 5 minute. 9. Enjoy hot.

Little Lunch Box Pizzas

59

3-INGREDIENT

Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 5 Calories 44.5 Fat 2.6g Cholesterol 8.9mg Sodium 73.9mg Carbohydrates 2.3g Protein 3.1g

Ingredients 2 tomatoes, sliced 2 oz. mozzarella cheese, sliced 1 (1/2 oz.) package basil leaves 1/2 C. chopped basil

Directions 1. Place the tomato slices onto a platter, followed by the mozzarella and fresh basil leaves. 2. Drizzle with the oil and sprinkle with salt and black pepper. 3. Enjoy with a garnishing of chopped basil.

60

3-Ingredient Salad

Caprese Argula Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 162.8 Fat 13.3g Cholesterol 22.4mg Sodium 185.1mg Carbohydrates 4.2g Protein 7.5g

Ingredients 1/4 C. basil pesto, see appendix 1/4 C. extra virgin olive oil 1 lb. mixed heirloom tomatoes, cored and thinly sliced 2 1/2 oz. baby arugula 8 oz. Italian classics fresh mozzarella cheese, sliced 1/4-inch-inch thick and quartered

1/4 C. pitted nicoise olive, well drained 4 -5 fresh basil leaves, thinly sliced sea salt and fresh cracked black pepper

Directions 1. In a bowl, add the oil and pesto and beat until blended nicely. 2. Arrange the arugula with tomatoes onto a platter and top with mozzarella, followed by the olives and basil. 3. Sprinkle with salt and pepper. 4. Enjoy with a topping of pesto dressing.

Caprese Argula Salad

61

LITTLE CAPRESE

Burgers

Prep Time: 40 mins Total Time: 50 mins Servings per Recipe: 18 Calories 552.7 Fat 25.0g Cholesterol 85.0mg Sodium 825.7mg Carbohydrates 57.0g Protein 23.6g

Ingredients 1 1/2 lb. ground beef 1 lb. hot Italian sausage, casings removed 1 tsp dried Italian seasoning 1 onion, minced 1 bell pepper, minced 3 garlic cloves, minced divided 1/2 lb. fresh mozzarella cheese, sliced

18 white dinner rolls ground black pepper 3 tbsp extra virgin olive oil 3 tbsp balsamic vinegar 4 large Roma tomatoes, sliced 36 large basil leaves, stemmed

Directions 1. Set your grill for medium-high heat and lightly, grease the grill grate. In a bowl, add the sausage meat, ground beef, bell pepper, onion, 2/3 of the minced garlic and Italian seasoning and mix until well combined. 2. Place the mixture into a jelly roll pan and with the back of a spoon, press to smooth the surface. 3. Divide the beef mixture into 2-inch squares. 4. Cook the patties until onto the grill for about 4-6 minutes, flipping once half way through. 5. Remove from the grill and transfer the patties onto a serving platter. 6. Place 1 mozzarella slice over each patty and immediately, cover with a piece of foil to keep warm. 7. Meanwhile, wrap the rolls in the foil pieces and arrange on the top rack of grill. 8. Cook until warmed through. 9. Meanwhile, in a bowl, add the remaining garlic, vinegar and oil and mix well. 10. Arrange the bottom buns onto serving plates. 11. Place 1 patty over each bottom bun followed by 1 tomato slice and 2 basil leaves. 12. Drizzle with the vinaigrette evenly. 13. Cover each with top of buns and enjoy. 64

Little Caprese Burgers

Bruschetta

Prep Time: 30 mins

Florentine

Total Time: 1 hr Servings per Recipe: 1 Calories 353.8 Fat 5.3g Cholesterol 11.9mg Sodium 630.6mg Carbohydrates 60.9g Protein 16.0g

Ingredients 3 tomatoes, sliced 8 oz. mozzarella cheese, sliced 1 (8 oz.) jar marinated artichoke hearts, sliced basil, 1 bunch 1 baguette, loaf, sliced

salt & pepper garlic powder olive oil balsamic vinegar

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 375 degrees F before doing anything else. Coat the bread slices with the oil evenly. Arrange the bread slices onto a baking sheet and cook in the oven for about 10 minutes. In a casserole dish, place the tomatoes, artichokes, mozzarella, 2 tbsp of the artichoke marinade, oil, vinegar, garlic powder, salt and pepper and mix until well combined. Refrigerate for about 40-50 minutes. Remove the casserole dish from the refrigerator. Arrange the bread slices onto the plates. Place mozzarella on top of each bread slice, followed by the basil leaves, tomato slices and artichoke pieces. Enjoy.

Bruschetta Florentine

65

FRUIT SALAD

Caprese

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 617.4 Fat 39.9g Cholesterol 89.5mg Sodium 718.8mg Carbohydrates 41.4g Protein 28.3g

Ingredients 1 mango, peeled and sliced 1 C. basil leaves 1/4 lb. mozzarella cheese, sliced

1 tbsp extra virgin olive oil 1 tbsp balsamic vinegar

Directions 1. Place the mango, mozzarella and basil onto a serving platter in a decorative pattern. 2. Drizzle with the vinegar and oil and enjoy.

66

Fruit Salad Caprese

Grilled Chicken Toscano

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 530.1 Fat 35.6g Cholesterol 142.6mg Sodium 670.4mg Carbohydrates 5.1g Protein 45.9g

Ingredients 2 tbsp fresh basil leaves, chopped 1 tbsp red wine vinegar 2 minced garlic cloves 1/2 tsp salt 1/4 tsp pepper 3 tbsp olive oil

6 oz. mozzarella cheese 1 1/2 lb. chicken breasts 2 large tomatoes, sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add the vinegar, basil, salt and pepper and mix. Gradually, add the oil, beating continuously until well combined. In another bowl, add the mozzarella and 2 tbsp of the vinaigrette and gently, toss to coat. Reserve the remaining vinaigrette. Set your grill for high heat and lightly, grease the grill grate. Cut the chicken into 4 portions lengthwise. Sprinkle the chicken portions with salt and pepper lightly. Cook the chicken and tomatoes onto the grill until chicken is cooked through and tomatoes are charred slightly. 9. Remove from the grill and place the chicken pieces onto a platter. 10. Arrange 1 tomato slice over each chicken piece and drizzle with the remaining vinaigrette. 11. Place the cheese on top and immediately, cover with a piece of foil loosely. 12. Keep aside for about 7-10 minutes. 13. Enjoy.

Grilled Chicken Toscano

67

BASIL PASTA

Salad

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 368.4 Fat 12.5g Cholesterol 81.0mg Sodium 383.6mg Carbohydrates 44.3g Protein 19.5g

Ingredients 8 oz. dried rigatoni pasta 1 1/2 C. grape tomatoes, halved 1 C. cubed mozzarella cheese 1/3 C. pesto sauce, see appendix

1/2 C. grated Parmesan cheese salt and pepper

Directions 1. 2. 3. 4. 5.

In a pan, add the water and some salt and cook until boiling. Add the rigatoni and cook until desired doneness. Drain the rigatoni and rinse under cold running water. Now, with paper towels, pat the rigatoni dry and place into a bowl. Add the pesto, tomatoes, Parmesan, mozzarella, salt and pepper and gently, toss to coat well. 6. Enjoy.

68

Basil Pasta Salad

Backyard Caprese

Chicken Cutlets

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 860.4 Fat 79.8g Cholesterol 90.8mg Sodium 257.7mg Carbohydrates 2.5g Protein 34.0g

Ingredients 6 boneless skinless chicken breasts 6 slices tomatoes 1/2 C. basil leaves 6 slices mozzarella cheese Flavored Oil 5 Serrano chilies, halved

4 garlic cloves 5 sprigs rosemary 2 C. olive oil

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

For the rosemary oil: in an oven proof bowl, add the rosemary, garlic and chilies. In a heavy-bottomed pot, add the oil and cook until heated completely. Remove from heat and immediately, place the oil over the rosemary mixture. Keep side to cool completely. Through a strainer, strain the oil into a container. Set your grill for medium heat and lightly grease the grill grate. Cut each chicken breast in 2 equal sized cutlets. Sprinkle the chicken cutlets with salt and pepper evenly. Cook the chicken cutlets on the grill for about 8-10 minutes, flipping once half way through. 10. Remove from the grill and arrange 2 cutlets onto each serving plate. 11. Place 1 tomato slice between 2 chicken cutlets, followed by 1 mozzarella slice, 2 basil leaves and a few drops of the rosemary oil. 12. Enjoy hot.

Backyard Caprese Chicken Cutlets

69

TUNA MELT

Giovanna

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 301.2 Fat 13.7g Cholesterol 95.0mg Sodium 396.0mg Carbohydrates 3.6g Protein 39.3g

Ingredients 2 slices focaccia bread 2 (113 g) envelopes clover leaf yellow fin tuna steaks 1 tomatoes, sliced

2 sprigs basil leaves 1 C. mozzarella cheese, grated

Directions 1. Set the broiler of your oven. 2. Cut the focaccia slices in half across the thickness. 3. In the bottom of a baking sheet, arrange the bread pieces and top with the tuna, followed by the tomato slices, basil and mozzarella. 4. Cook under the broiler until cheese melts completely. 5. Enjoy with a garnishing of basil leaves.

70

Tuna Melt Giovanna

Thin Caprese

Pasta Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 249.6 Fat 1.2g Cholesterol 0.0mg Sodium 14.1mg Carbohydrates 51.1g Protein 8.8g

Ingredients 1/2 lb. capellini, uncooked 1/2 C. Italian Dressing and Marinade 1 onion, chopped 2 garlic cloves, minced 3 C. halved grape tomatoes

1 C. kraft shredded low-moisture part-skim mozzarella cheese 1/3 C. basil, sliced

Directions 1. In a pan of salted boiling water, cook the pasta as suggested on the package. 2. Meanwhile, in a nonstick skillet, add the dressing over medium-high heat and cook until heated, 3. Add the garlic and onions and stir fry for about 2 minute. 4. Stir in the tomatoes and cook for about 5 minutes, mixing often. 5. Drain pasta well. 6. Add the pasta into the pan of tomato mixture and gently, stir to combine..

Thin Caprese Pasta Salad

71

EASY CAPRESE

Baguettes

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 253.7 Fat 19.7g Cholesterol 44.7mg Sodium 943.2mg Carbohydrates 6.3g Protein 13.8g

Ingredients 4 oz. tomatoes, sliced 1/4 tsp sea salt 1/4 tsp black pepper 5 slices whole wheat baguette, multi grain

2 oz. mozzarella cheese 3 -4 large basil leaves 1/2 tbsp extra virgin olive oil

Directions 1. Sprinkle the tomato slices with salt and pepper. 2. Place the baguette slices onto a platter, followed by mozzarella, tomato and basil. 3. Enjoy with a drizzling of the oil.

74

Easy Caprese Baguettes

Heirloom

Caprese Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 331.2 Fat 26.1g Cholesterol 59.7mg Sodium 785.4mg Carbohydrates 7.0g Protein 17.9g

Ingredients 4 large heirloom tomatoes, chopped 1 lb. mozzarella cheese, chopped 1/2 C. chopped roasted red pepper 8 -10 basil leaves, chopped 1/4 C. extra virgin olive oil

1 garlic clove, minced 1/2 tsp kosher salt ground black pepper

Directions 1. 2. 3. 4.

In a bowl, add the roasted peppers, tomatoes, basil and mozzarella and mix. In another bowl, add the garlic, oil, salt and pepper and beat until well combined. Pour the garlic mixture over the tomato mixture and gently, toss to coat. Enjoy.

Heirloom Caprese Salad

75

PEACH SALAD

with Curry Dressing

Prep Time: 40 mins Total Time: 40 mins Servings per Recipe: 1 Calories 195.2 Fat 16.9g Cholesterol 11.2mg Sodium 89.3mg Carbohydrates 8.4g Protein 3.9g

Ingredients 1/2 tbsp Madras curry powder 1/2 C. extra virgin olive oil 1/2 C. champagne vinegar 1/2 tsp honey, mild 4 -8 oz. mozzarella balls, sliced 4 large peaches, firm, ripe, halved lengthwise and cut half-moons

10 -12 sprigs fresh mint, leaves plucked 10 -12 sprigs fresh basil, leaves plucked sea salt black pepper, ground

Directions 1. 2. 3. 4. 5.

In a skillet, add the curry powder over medium heat and sauté for about 2 minutes. Remove from heat and place the curry powder into a bowl. Keep aside to cool slightly. Now, add the honey, vinegar and oil and beat until well combined. Place the peach slices, mint, basil and mozzarella onto serving plates in a decorative pattern. 6. Drizzle with the curry powder mixture and sprinkle with salt and pepper. 7. Enjoy with a garnishing of basil and mint leaves.

76

Peach Salad with Curry Dressing

Tropical Caprese

Salad with Basil Dressing

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 341.3 Fat 23.1g Cholesterol 44.7mg Sodium 358.3mg Carbohydrates 22.5g Protein 13.3g

Ingredients 1/3 C. chopped basil 3 tbsp extra virgin olive oil 2 tbsp white balsamic vinegar 8 radicchio, leaves thick ends trimmed

2 large mangoes, peeled, halved 8 oz. mozzarella cheese, sliced

Directions 1. In a blender, add the vinegar, oil, chopped basil, salt and pepper and pulse until pureed. 2. Arrange the radicchio leaves, mangoes, cheese and basil leaves onto a serving platter in a decorative pattern. 3. Drizzle with the pureed mixture and enjoy.

Tropical Caprese Salad with Basil Dressing

77

FRESH MOZZARELLA

Salad

Prep Time: 0 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 555.9 Fat 54.3g Cholesterol 36.2mg Sodium 337.1mg Carbohydrates 6.8g Protein 13.1g

Ingredients 12 plum tomatoes, halved lengthwise 1 1/2 C. extra virgin olive oil salt & ground black pepper 2 garlic cloves 6 tbsp grated parmigiano-reggiano cheese

6 C. basil leaves 4 tbsp pine nuts 8 large bocconcini quartered

Directions 1. Set your oven to 200 degrees F before doing anything else. 2. In a large bowl, add the tomatoes, 1/2 C. of oil, salt and pepper and mix well. In the bottom of a baking sheet, arrange the tomatoes, cut side down. Cook in the oven for about 2 hours. 3. Remove the tomatoes from oven and keep aside to cool completely. 4. In a colander, place the cooled tomatoes and keep aside to drain. 5. Meanwhile, for the pesto: in a food processor, add the Parmigiano and garlic and pulse until the garlic is chopped roughly. 6. Add the basil and pulse until basil is chopped finely. 7. While, motor is running, gradually add the remaining oil and pulse until smooth. 8. Heat a frying pan over medium heat and stir fry pine nuts for about 3-4 minutes. Transfer the pine nuts onto a plate and keep aside to cool. Place 3 tomato halves onto each serving plate, cut side down and arrange 1 mozzarella ball in the center. 9. Place about 2 tbsp of the pesto over each mozzarella ball and top with the pine nuts. 10. Enjoy with a garnishing of basil leaves.

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Fresh Mozzarella Salad

Homemade Raviolis

Prep Time: 40 mins Total Time: 46 mins Servings per Recipe: 4 Calories 501.4 Fat 19.9g Cholesterol 81.9mg Sodium 736.4mg Carbohydrates 61.8g Protein 17.3g

Ingredients Dough 2 1/2 C. all-purpose flour 1 C. very hot water Insides 3/4 C. whole milk ricotta cheese 1 egg 1/2 C. shredded store-bought rotisserie chicken 1/4 C. grated Parmesan cheese 2 tbsp chopped basil leaves

1/2 tsp salt 1/4 tsp ground black pepper Sauce 3 tbsp extra virgin olive oil 3 tbsp chopped basil leaves 2 tsp grated lemon zest 1/2 tsp salt 1/4 tsp ground black pepper

Directions 1. For the dough: in a bowl, add the water and flour and with a wooden spoon, mix until a dough ball forms. 2. With a plastic wrap, cover the bowl and keep aside for about 9-10 minutes. 3. Meanwhile, for the filling: in a bowl, add all the ingredients and mix until blended nicely. 4. For the ravioli: divide the dough into 4 equal sized portions. 5. Place the dough onto a floured surface and shape each portion into a 2x6-inch rectangle. 6. Again, place each dough rectangle onto a lightly floured surface and with a floured rolling pin, roll into a 4x19-inch rectangle. 7. Place the filling over each rectangle about 1-inch apart down the center. 8. Now, fold the dough over the filling and press down the edges to seal the filling. 9. Now, cut the ravioli into small squares and again, press the edges. 10. In a pan, add the water and some oil over high heat and cook until boiling. 11. Add the ravioli in 2 batches and cook for about 3-4 minutes, stirring often. 12. With a slotted spoon, transfer the raviolis into a large bowl. 13. Add the lemon zest, basil, oil, salt and pepper and gently, toss to coat well. Enjoy. Homemade Raviolis

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SIMPLE

Pesto

Prep Time: 2 mins Total Time: 12 mins Servings per Recipe: 6 Calories 199 kcal Fat 21.1 g Carbohydrates 2g Protein 1.7 g Cholesterol 0 mg Sodium 389 mg

Ingredients 1/4 C. almonds 3 cloves garlic 1 1/2 C. fresh basil leaves 1/2 C. olive oil

1 pinch ground nutmeg salt and pepper to taste

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Arrange the almonds onto a cookie sheet and bake for about 10 minutes or till toasted slightly. 3. In a food processor, add the toasted almonds and the remaining ingredients till a rough paste forms.

82

Simple Pesto

Cheesy Artichoke Pesto

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 118 kcal Fat 11.9 g Carbohydrates 1.1g Protein 2g Cholesterol 3 mg Sodium 92 mg

Ingredients 2 C. fresh basil leaves 2 tbsps crumbled feta cheese 1/4 C. freshly grated Parmesan cheese 1/4 C. pine nuts, toasted 1 artichoke heart, roughly chopped

2 tbsps chopped oil-packed sun-dried tomatoes 1/2 C. extra-virgin olive oil 1 pinch salt and black pepper to taste

Directions 1. In a large food processor, add all the ingredients except the oil and seasoning and pulse till combined. 2. While the motor is running slowly, add the oil and pulse till smooth. 3. Season with salt and black pepper and serve.

Cheesy Artichoke Pesto

83

AMERICAN

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 389 kcal Fat 35.8 g Carbohydrates 5.4g Protein 14.1 g Cholesterol 14 mg Sodium 343 mg

Ingredients 4 C. packed fresh basil leaves 1/4 C. Italian parsley 2 cloves garlic, peeled and lightly crushed 1 C. pine nuts 1 1/2 C. shredded Parmigiano-Reggiano cheese

1 tbsp fresh lemon juice 1/2 C. extra-virgin olive oil, or more as needed salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

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In a food processor, add the parsley, basil, and garlic and pulse till chopped finely. Add the pine nuts and pulse till copped very finely as well. Add the cheese and pulse till combined. While the motor is running, slowly mix in the lemon juice. Then add the oil and pulse till well combined and smooth. Season with salt and black pepper and serve.

American Pesto

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