Chef Chuck's Tomato Tuna Salad

Insalata di Pomodori Tonno


A fresh tomato tuna salad prepared with red and yellow tomatoes, tuna, purple onions, lemon infused salt, basil and a good drizzle of olive oil. The lemon infused salt gives this summer salad a bright and lively taste. Serve with crusty Italian bread.


Tomato Tuna Salad
tomatoes
tuna
purple onions
lemon infused salt
basil
olive oil


Prepare salt ahead of time using a jar with a lid, cut up lemon slices add lots of sea salt and refrigerate for at least one day. In a bowl cut tomatoes in quarters, add chunks of tuna, slices
of onions, lemon salt, chopped basil, and a good drizzle of olive oil.

Chef Chuck's Melon Salad

Insalata di Melone


A refreshing summer fruit salad consisting of sweet juicy melon, ripe strawberries, plump blueberries, mellow mango, colorful kiwi and crisp pears. I added nothing to enhance the flavors since it is the season of fresh fruit.

Melon Salad
1 ripe melon
1 kiwi
1 pear
1 mango
blueberries
strawberries


Cut melon in half discard seeds and hollow out some of the melon. Cut up all fruit combine and pile up inside melon, serve or wrap tight and refrigerate.

Chef Chuck's Pesto Pasta Salad

Insalata di Pasta al Pesto

A summery pasta salad made with homemade pesto, radiatore pasta and all freshly picked vegetables, from my gardens. This unique shaped pasta absorbed the pesto, a fusilli pasta also would work well. Radiatore meaning radiator, looks like short thick grills.



Pesto Pasta Salad
12 ounces radiatore vegetable pasta
1/2 cup pesto
zucchini slices, thin cut in half
carrots sliced thin
onions, sliced thin
beets, sliced thin
peas
tomato, cubed
mozzarella cubed
fresh oregano
salt and pepper
olive oil
1 tablespoon balsamic vinegar

Pesto
2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil


Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.


Cook pasta till "al dente", rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and pepper to taste.

Chef Chuck's Lobster Salad

Insalata di Aragosta


Lobster salad is a refreshing summer recipe, using all your garden vegetables and served with a lemon honey vinaigrette. A wonderful lobster treat for your next garden party, serve salad in a hollowed out lobster shell.


Lobster Salad
2 lobster tails
2 cups vegetable broth
1/2 lemon, sliced
2 garlic cloves, crushed
1 celery stalk, thinly sliced
1 baby zucchini, thinly sliced
1 small onion, thinly sliced
red roasted pepper, diced
a few pea leaves
a few black olives, sliced thin


Vinaigrette
5 tablespoons olive oil
2 teaspoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon honey
1 teaspoon fresh parsley
salt and pepper to taste


Using a sharp knife cut down the middle of the soft bottom, remove lobster. Steam lobster for 7 minutes in a pot using the vegetable broth, lemon slices and garlic. Slice celery, zucchini, onions, and red roasted peppers and place in bowl. When lobster is cooled, cut into chunks, and add to bowl. Toss in pea leaves and black olives. For Vinaigrette combine all ingredients in blender then pour over lobster salad. Arrange inside empty lobster shells. Serves 2.

Chef Chuck's Sweet Corn Salad

Insalata di Mais


A sweet corn salad is the perfect summer side dish to accompany any meal. Using all organic vegetables ensures a healthy salad, lightly coated with balsamic, olive oil, honey, salt and pepper. Customize your corn salad with your families favorite vegetables.

Sweet Corn Salad

6 corn on the cob
1/2 red bell pepper
2 celery stalks
1/4 white onion
2 red potatoes
2 tablespoons parmigiano cheese, shaved
1 tablespoon fresh parsley, chopped
1 part balsamic vinegar
3 parts olive oil
1 tablespoon honey
salt and pepper to taste


Cook corn on the cob and cut kernels off. Boil potatoes till fork tender and cut in small chunks. Chop pepper, celery and onions in small chunks. Place all vegetables in a bowl and combine balsamic vinegar, olive oil, honey, salt and pepper and pour over corn salad. Top with parmigiano cheese and fresh parsley.

Chef Chuck's Caprese Salad

Caprese Insalada


A popular summer dish prepared in Italy, Caprese Insalada, is a salad prepared with fresh mozzarella, garden picked tomatoes, fragrant genovese basil, olive oil and a pinch of fresh earthy oregano. Mozzarella di bufala (from buffalo) is Italy's best choice for a quality cheese, and can be found in the states. Use the finest ingredients possible to truly indulge in another simple and tasty salad. Serve with your favorite bread and a glass of white wine, that's a meal in itself.

Caprese Salad
fresh mozzarella cheese
2 large ripe tomatoes
a sprig of fresh basil
pinch of fresh oregano
arugula or lettuce leaves
salt and pepper
extra virgin olive oil


Cut tomatoes in 6 quarters and place on a platter covered with arugula or lettuce leaves. Arrange sliced mozzarella in between tomatoes, spread basil leaves and fresh oregano over entire dish. Salt and pepper the salad and drizzle with olive oil.

Chef Chuck's Summer Chicken Salad

Estate Insalata di Pollo


A wonderful summer chicken salad with organic chicken breasts, fresh garden vegetables, a sweet and savoy dressing and Gorgonzola cheese. The chicken is delicate and juicy, and the red and yellow peppers are so sweet they add bright colors to this salad.

Summer Chicken Salad
2 chicken breasts, cooked
1/2 cup olive oil
salt and pepper


1 zucchini, chopped
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
1 red onion, sliced
1/2 cup black olives, halved


juice of 1 lemon
2 tablespoons red wine vinegar
1/3 cup olive oil
1 teaspoon honey
salt and pepper


4 ounces Gorgonzola cheese, crumbled


Wash and pat dry chicken, salt and pepper both sides. In a small frying pan heat olive oil and cook chicken, till internal temperature is 160 degrees, cool and cut in slices. In a large bowl combine the zucchini, red bell pepper, yellow bell pepper, tomatoes, onions, and olives, add cooked chicken. In a small separate bowl combine lemon, red wine vinegar, olive oil, honey, salt and pepper whisk together and pour over salad. Toss and marinate in refrigerator for half an hour. Sprinkle cheese on top and serve.

Serves 4

Chef Chuck's Broccoli and Pine Nuts

A broccoli salad with toasted pine nuts, minced garlic, lemon juice and olive oil. A vegetable recipe packed with flavors, nutrients and fiber. Can be served hot or cold, great to bring to picnic's or the backyard barbecue.

Broccoli
2 cups broccoli, cut
in small florets
3 tablespoons olive oil
2 tablespoons pine nuts
3 garlic cloves, minced
3 tablespoon fresh lemon juice
salt and pepper to taste


Steam broccoli for 4 minutes, place in a bowl. In a small saucepan on low heat toast pine nuts, till golden brown. Heat olive oil and saute garlic, add to bowl, squeeze lemon juice over broccoli, salt and pepper to taste.

Chef Chuck's Tomato Salad

Insalata di Pomodori

This simple tomato salad consists of garden fresh tomatoes, red onions, fresh oregano and a couple of ice cubes for bread dunking goodness!! I enjoy that tomato onion flavor. This is my Mom's recipe, she makes it every summer.

Tomato Salad
4 ripe tomatoes, quartered
1 small red onion, thinly sliced
2 tablespoons fresh oregano, chopped
a splash of red wine vinegar
a healthy drizzle of olive oil
salt and pepper to taste
3 or 4 ice cubes


Core tomatoes and cut into quarters, place in a bowl, add all other ingredients gently stir and serve. Can be refrigerated and is tastier the next day.

Chef Chuck's Green Bean and Carrot Salad

Fagiolini Verdi e Carote

Green beans and carrots with the orange honey vinaigrette is a sweet summer salad. The flavors come alive with a sunny orange taste. Select freshly picked organic vegetables, to obtain a healthy and flavorful salad.

Orange Vinaigrette
juice of 1 orange
1 teaspoon orange zest
1 teaspoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
salt and pepper to taste


Whisk together all ingredients.

Green Bean and Carrots

1 pound green beans
5 carrots, sliced


Wash and cut beans, slice carrots and steam. Combine green beans and carrots, pour vinaigrette over and toss.

Chef Chuck's Pasta Salad with Mustard Vinaigrette

Insalata di Pasta


In this delicious pasta salad it has tricolor farfalle, with a blend of vegetables, goat cheese and fresh picked oregano. The homemade vinaigrette is simple to make and the taste is so robust. A great recipe for a barbecue or picnic.


Pasta Salad
1 pound farfalle pasta
1 red pepper, diced
1/2 onion, diced
1 cucumber, diced
2 carrots, diced
2 ounces goat cheese, crumbled
2 tablespoons fresh oregano, chopped
salt and pepper to taste


Cook pasta till al dente, rinse in cold water, place in large bowl. Add peppers, onions, cucumber, carrots, goat cheese, oregano, salt and pepper.


Vinaigrette


1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon stone ground mustard
1 teaspoon honey
salt and pepper


Whisk together olive oil, vinegar, mustard, honey, salt and pepper. Pour over salad and mix.

Chef Chuck's Green Bean and Potato Salad

Insalata di Patate

Green beans and potato salad has been a summer time staple my whole life. My Mom made this salad a lot, during our back yard barbecues. I like a light coat of dressing because you are able to enjoy the flavors of these fresh organic vegetables.


Green Bean and Potato Salad

1 pound fresh green beans
1 1/2 pounds red potatoes
1 red onion, sliced
extra virgin olive oil
balsamic vinegar or
red wine vinegar
salt and pepper


Place whole potatoes in a large pot of salted water, bring to a boil and simmer until tender, about 15 minutes, drain, cool and cut in quarters. Trim and snap green beans, steam and cool. Combine potatoes and beans in a large bowl add onions, olive oil, balsamic vinegar, salt and pepper. Add oil, vinegar, salt and pepper to your desire.

Chef Chuck's Fennel Blood Orange Salad

Insalata di Finocchio


A popular vegetable in Italy, fennel contains an anise and licorice flavor. The texture is similar
to celery, and is high in vitamin C. The blood oranges have a crimson colored flesh, and a sweet taste. Great for a spring salad, quite refreshing.


Fennel Salad
1 fennel bulb, sliced thin
1 blood orange, sliced thin


Vinaigrette


1/4 cup blood orange juice
1 teaspoon balsamic vinegar
1 teaspoon extra virgin olive oil
pinch of salt and pepper


In a bowl or on a plate combine fennel and orange. Mix together orange juice, balsamic vinegar, olive oil, salt and pepper and pour over salad.

Chef Chuck's Balsamic Vinaigrette Salad

Insalata Mista Verde


A fresh and healthy, light lunch for Saturday afternoon. Crispy greens, juicy tomatoes, crunchy onions and carrots drizzled with homemade vinaigrette is so good. The vinaigrette has a deep rich flavor from the balsamic garlic blend. The fresh squeezed lemon and Italian flat leaf parsley softens the vinegar and the honey sweetens the dressing.

Balsamic Vinaigrette Salad
1/2 cup balsamic vinegar
3 tablespoons fresh lemon juice
1 1/2 tablespoons fresh parsley
2 garlic cloves, chopped
1 tablespoon honey
1 1/2 teaspoons sea salt
fresh ground black pepper
1 cup extra virgin olive oil


In a food processor combine all ingredients except olive oil. With processor running slowly drizzle in olive oil, taste and adjust salt and pepper to your liking.


Salad


fresh organic assorted greens
onions, sliced
carrots, sliced
tomatoes, quartered
stuffed green olives
parmigiano cheese, grated


Combine greens such as romaine, arugula, spinach, radicchio, butter or Swiss chard. Add all other ingredients, pour vinaigrette over greens toss gently and serve.

Chef Chuck's Garbanzo Salad

Insalata di Ceci


Today, we were heading out for a picnic and a hike, so I decided to make this bean salad for my son. This is a very fresh and healthy salad. A simple and delicious way for a bundle of protein! enjoy.


Garbanzo Salad
2 cans organic garbanzo beans, drained
3-4 shallots, finely diced
10 kalamata olives, halved
1 tomato, quartered
1 1/2 tablespoons fresh oregano
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
cracked black pepper to taste
parmigiano cheese, shaved
zest of 1/4 lemon

Combine all ingredients toss gently and serve.

Chef Chuck's Italian Tuna Salad

Insalata di Tonno e Fagioli

This is an easy salad to fix with all fresh and organic produce. It can also be made with fresh seared tuna. When adding balsamic vinegar to tuna it gives it a splendid new sweet flavor! I like this variety of veggies, because they are full of textures and color. It's a very healthy and delicious salad for the entire family to enjoy. Serve with thick crusty Italian bread.

Italian Tuna Salad
1 can solid white tuna
2 potatoes, roasted
1 large tomato, quartered
1 cucumber, sliced

1/2 red onion, sliced
1 can kidney beans, rinsed and drained
1 tablespoon fresh parsley, chopped
1 teaspoon oregano
salt and pepper to taste

2 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

Peel and cut potatoes in 1 inch cubes, place on a small baking sheet coat all sides with olive oil, salt and pepper. Bake at 450 degrees about 15 minutes or till golden brown, let cool. In a large bowl combine tuna, tomato, cucumber, onions, beans, potatoes, parsley, oregano, salt, pepper, vinegar and oil. Toss lightly and serve.