• Bowtie Pasta with Sun Dried Tomatoes and Kalamata Olives
  
• Penne with Roasted Tomato Sauce
  
• Fiery Lemon Linguini
  
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• Spicy Chicken with Roasted Red Pepper
  
• Tequila Lime Fajitas
  
• Vanilla Jumbo Shrimp and Ginger Pears
  
• Calamari Gambino
  

• Florentine Green Beans and Potatoes
  
• Easy Garlic Mashed Potatoes
  
• Rosemary Roasted Potatoes
  
• Lemon Garlic Broccoli
  
• Endive, Walnuts and Gorgonzola
  
• Fresh Mediterranean Salad
  
• Grilled Eggplant Salad
  
• Heirloom Tomato, Sweet Onion and Basil Salad
  
• Panzanella (Bread Salad)
  
• Tuscan Bean Salad
  
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• Sicilian Tomato Pesto Toasts
  
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• Blood Orange Veggie Dip
  
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• Aioli
  
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• Del Piero Vinaigrette
  

• Olive Oil Cake
  
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• Blood Orange Olive Oil Brownies
  
• Blood Orange Olive Oil Gelato
  

• Frittata (Italian Omelette)
  
• Virgin Waffles
  
• Virgin Buttermilk Pancakes
  

Endive, Walnuts and Gorgonzola

All that’s missing is the wine!

• 16 walnuts
• 2 celery stalks, chopped
• 2 heads Belgian endive (separate leaves)
• 7 oz gorgonzola cheese
• QCOM Tuscan Estate Extra Virgin Olive Oil for drizzling
• salt to taste

Lightly toast walnuts in oven. Place walnuts, celery, endive and cheese into a salad bowl, drizzle with EVOO and season. Toss gently, leave in a cool place for 3-5 minutes allowing flavors to mingle. Top with fresh berries or diced chicken.

Wine pairing: Chardenei

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