Caprese Salad with Italian Pepperonci Sausage

Ingredients

• 3 vine-ripe tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• 1# Cooked Italian Pepperoncini Sausage (Sliced)
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper

Method

In a large bowl, Combine tomatoes, mozzarella, basil and  sausage lightly tossed .. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste

LINGUINI WITH WHITE CLAM SAUCE

Ingredients

• 5 cloves garlic, minced
• 1/4 c. extra virgin olive oil
• 3 cans minced clams (7 oz. size) (drained – save juice)
• 1/2 to 3/4 c. clam juice
• 1/2 c. dry white wine
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. cracked black pepper
• 1 tsp. parsley, chopped
• 8 oz. linguini, cooked
• 1 tbsp. fresh grated Parmesan cheese

Method

Sauté garlic in olive oil until golden. Add drained clams, stir and sauté until cooked (3-4 minutes). Add clam juice, white wine, oregano, basil, pepper and parsley. Cover and simmer 5 minutes. Serve over cooked linguini with Parmesan cheese and pepper to taste.

Balsamic-Macerated Strawberries

Ingredients

• 2 lb. fresh strawberries, rinsed, hulled, and sliced 1/8 to 1/4 inch thick (about 4 cups)
• 1 Tbs. granulated sugar
• 2 tsp. balsamic vinegar

Method

In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 15 minutes. Refrigerate for 30 minutes prior to serving.