Mozzarella Veggie Pita

Mozzarella Veggie Pita

Ingredients

  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon butter
  • 1 20-ounce package refrigerated diced potatoes with onion
  • 1/2 cup sour cream
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon dry mustard
  • 2 tablespoons dill relish
  • 2 tablespoons green onions, chopped
  • 1 12-ounce package broccoli slaw
  • Salt and pepper
  • 3 pitas, cut in half
  • 1 cup Curemonte mozzarella cheese, shredded

Cooking Directions

In medium skillet, heat oil and butter over medium-high heat. Add potatoes and cook until golden and crisp, 12 to 15 minutes, turning as necessary.

Meanwhile, in medium bowl, whisk together sour cream, cider vinegar and dry mustard. Stir in relish and green onions; mix well. Stir in broccoli slaw. Season with salt and pepper.

Stuff each pita half with potatoes, top with broccoli slaw then with mozzarella cheese.

Stuff each pita half with potatoes, top with broccoli slaw then with mozzarella cheese.

Option: Use two forks to pull 1 cup store-bought rotisserie chicken and add to pitas.

Black Bean Tacos

Black Bean Tacos

Ingredients For Black Bean Spread:

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 1 clove garlic, minced
  • 1/4 cup cilantro, chopped
  • 2 15-ounce cans black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle chile powder
  • 1/2 cup water

Ingredients For Tacos:

  • 1 teaspoon olive oil
  • 12 flour tortillas
  • 6 cups (1 1/2 pounds) Curemonte mozzarella cheese, shredded
  • Sliced avocado, cilantro and/or red onion, for garnish

Cooking Directions

For Spread:  In medium saucepan, heat oil over medium heat. Add onions and cook until translucent, about 8 minutes. Add garlic and cilantro; cook 1 minute. Add black beans, cumin, salt, black pepper, chipotle powder and water. Bring to a simmer; cook 3 minutes. Remove from heat and cool slightly. Transfer mixture to blender and blend in batches until smooth.

For Tacos:  Heat 1 teaspoon olive oil in nonstick or well-seasoned cast iron skillet over high heat. Spread each tortilla with black bean spread and top with shredded mozzarella. Carefully flip taco into skillet, cheese-side-down. Cook 30 seconds to 1 minute, until cheese around edge starts to brown. Using spatula, remove from skillet and flip onto plate, cheese-side-up.

Garnish with sliced avocado, cilantro and/or red onion.

  • Preheat oven to 200°c / 400°f / gas mark 6 (around 180°c for fan ovens)
  • Cut the pastry either into 4x3 inch (7½ cm) squares OR circles 4 inches (10 cm) in diameter
  • With a sharp knife, mark a ½ inch border around the pieces of pastry. Prick the centre of the pastry all over with a fork
  • Spread the pesto over the central area of the pastry inside the border, cover and chill in the refrigerator for 30 minutes
  • Arrange the tomato and mozzarella over the pesto centre
  • Drizzle over a little olive oil and season with salt and pepper
  • Cook in the oven for 20-25 minutes until golden-brown
  • Garnish with basil, serve and enjoy!

Grilled Plum Salad

Grilled Plum Salad

Ingredients

  • 2 cups arugula
  • 3 tablespoons olive oil, divided
  • 2 plums, cut into 1-inch wedges
  • 2 cups baguette, torn into 1 1/2-inch pieces
  • 1 teaspoon balsamic vinegar
  • 4 ounces Curemonte fresh mozzarella cheese
  • 1 tablespoon hazelnuts, toasted and chopped
  • Salt and pepper to taste

Cooking Directions

Place arugula in salad bowl and set aside. Heat grill pan* over medium-high heat. Coat with 1 tablespoon olive oil. Add plum slices. Grill 3-4 minutes per side, turning once. Place grilled plums over arugula.

Toss bread pieces in 1 tablespoon olive oil. Add to grill pan. Cook 5-6 minutes, turning occasionally, until toasted. Remove from pan and arrange over salad. Drizzle vinegar over salad and gently toss.

Tear fresh mozzarella into 1 1/2-inch pieces and arrange over salad. Drizzle with remaining olive oil. Top with hazelnuts, salt and pepper. Serve immediately.

*A grill basket may also be used to prepare plums and bread over a gas or electric grill.