Pear, Blue Cheese and Walnut Salad

Pear, Blue Cheese and Walnut Salad

Canadian pear season typically is anytime in August until October/November, and they complement so many types of cheeses. But……pears are grown nearly year round in other parts of the world. Regardless, pears are a common ingredient in our salads and charcuteries.

Caprese Antipasto

Caprese Antipasto

We love Caprese Salad, so what could be better than an antipasto tray with those incredible ingredients, alongside olives, prosciutto, roasted peppers, and a really good finishing olive oil. These are the smaller bottles of olive oil, and much higher priced that are meant to 

Tomato and Blue Cheese Salad

Tomato and Blue Cheese Salad

Truly a summer time salad, when tomatoes are are their peak. A creamy traditional Blue Cheese is perfect.

Italian Sausage Lasagna

Italian Sausage Lasagna

This rich and hearty version of lasagna uses sweet or spicy Spolumbo’s Italian Sausage equally well; and a little Chèvre gives it some depth. Serve with a green salad and dinner is made for a cool evening.

Chili Baked Potatoes

Chili Baked Potatoes

Baked Potatoes are called Jacket Potatoes in the UK and when topped with chili these are hearty enough to be the main meal. Start with a salad and crisp vinaigrette.

Fresh Mozzarella

Fresh Mozzarella

There are several kinds of Mozzarella, from fresh to smoked, and Bocconcini to Mozzarella di Bufala.  Fresh and di Bufala are sold in containers or bags with water or whey.    Fresh Mozzarella Mozzarella balls are sold about the size of oranges while Bocconcini is about the size 

Prosciutto Wrapped Mozzarella

Prosciutto Wrapped Mozzarella

Mike was recently at The Capital Grille in Orlando. It’s an upscale Steak House with some of the best appetizers, including lightly sautéed Prosciutto Wrapped Mozzarella Sticks. I was recently at our local Italian Market, and they were featuring Prosciutto di Norcia. A ham cured 

Queso Fundido

Queso Fundido

Get the chips and when this comes out the the oven; dig in! Mexican Chorizo has a bit of heat, and it looks more like ground meat compared to the Spanish version, which is like a hard dry cured sausage. Lots of gooey cheese and 

Chicken with Mustard Cream

Chicken with Mustard Cream

This French classic dish is ready in 30 minutes but tastes like you’ve fussed for much longer than that. There is a hint of mustard that goes hand in hand with plump chicken breasts and spring asparagus.

Cheesy Baguette Pizza’s

Cheesy Baguette Pizza’s

These cheesy style pizza’s on baguettes are perfect with a salad for lunch or a snack when all the kids are over. Do try the Mornay Sauce before you rule it out and head for Rao’s Traditional Pizza Sauce. Or make both and have a