Gino's Tomato & Avocado Salad
2 C mixed salad greens
1 C Cherry tomatoes
1/8 C Shredded Cheddar Cheese
1/8 C Pecans
Place salad greens in a bowl, and top with sliced cherry tomatoes and avocado.
Drizzle your choice of Ginos dressings over everything, then sprinkle with pecans & shredded cheddar cheese.
Refrigerate for up to 2 hours before serving, or serve immediately.
One-Pot Balsamic Chicken & Veggies
Ingredients (two servings):
¼ cup (250 mL) Gino's Italian Salad Dressing
3 tablespoons Gino's balsamic vinegar
1 ½ tablespoons honey
⅛ teaspoon red pepper flakes
1 lb (455 g) chicken breast
2 tablespoons Gino's Extra Virgin Olive Oil
salt & pepper, to taste
1 lb (455 g) fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces
1 ½ cups (185 g) carrot
1 cup (200 g) grape tomatoes, halve
In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
Season chicken with salt and pepper.
Cook chicken breasts on one side for 10 minutes, then turn.Add half of the dressing mixture, and cook for another 10 minutes.Chicken juices should run clear. Set chicken aside.
Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes.
Plate veggies and chicken.
Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
Cheesy Garlic Bread Meatballs
Ingredients (8 servings):
1 lb (455 g) ground beef
¼ cup (30 g) bread crumbs
2 tablespoons fresh parsley, chopped
½ tablespoon salt
½ tablespoon pepper
1 batch pizza dough
1 cup (260 g) Gino's Marinara Sauce
1 cup (100 g) shredded mozzarella cheese4 tablespoons butter, melted
2 cloves garlic, minced
½ teaspoon Italian seasoning
MORE GINO's MARINARA FOR DIPPING!!!
Preheat oven to 350°F (180˚C)
In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper until evenly combined.
Pinch off a ball of the mixture, roll between your hands to make ping pong ball-sized meatball.
Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
With your hands or a rolling pin, flatten out the pizza dough rounds and top with a tablespoon of marinara and mozzarella cheese.
Place one meatball over the dough and wrap the dough over the meatball pinching at the seams to close.
Place the balls in a circle, seam-side down, in a cast-iron skillet. Mix the melted butter with garlic, salt, and Italian seasoning. Brush the balls with the garlic butter mixture.
Bake for 20 minutes, or until golden brown. Let cool for 5-10 minutes.
Place a bowl of warm marinara sauce in the middle of the skillet. Sprinkle the balls with parsley.
Chicken Parm-Stuffed Spaghetti Squash
Ingredients (1 serving):
1 Large Spaghetti Squash
2 boneless, skinless chicken breasts, cut into strips
2 eggs, beaten
Italian bread crumbs
shredded mozzarella cheese
grated parmesan cheese
Italian seasoning, to taste
salt, to taste
pepper, to taste
Gino's Extra Virgin Olive Oil, for frying
With a sharp knife, slice the squash in half. (If the squash is too tough - puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half - following the dotted line).
Scoop out the seeds - brush with oil, salt, and pepper.
Roast face down in a preheated oven at 375˚F (190˚C) for 35-40 minutes (until a fork can easily pierce the skin).
Meanwhile - Slice the chicken breasts into strips. Season with salt and pepper.
Place flour, beaten egg, and breadcrumbs into three separate bowls.
Coat each strip with flour, then egg, and then roll in bread crumbs.
Heat a well oiled skillet over medium/high heat.
Fry the chicken strips (in batches if necessary) until golden brown on all sides and cooked through. Set aside on paper towels.
Once the squash has finished roasting - remove from the oven and let it set for a few minutes before turning over and pulling at it with a fork.
Shred the inside of each squash, being careful not to poke through the skin.
Pour marinara sauce over shredded squash. Top with chicken strips, then more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning.
Return to the oven to bake for 10-15 minutes until the cheese has melted.
Ingredients (8 servings):
1 lb Italian sausage
1 yellow onion, sliced
1 ½ cups bell pepper, diced
3 cloves garlic, minced
12 lasagna noodles, cooked
6 oz pepperoni, sliced
1 cup basil, packed
3 cups mozzarella cheese
3 cups ricotta cheese
Preheat oven to 375ºF (190ºC).
Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
Ingredients (for 16 balls):
Biscuit dough, 1 can
Mozzarella cheese, cut into cubes
3 tbsp of butter, melted
2 gloves garlic, minced
Salt & Pepper, to taste
1 tbsp Italian Seasoning
Shredded parmesan cheese, for topping
Cut each biscuit in half. Press each half into a circle with your thumb.
Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella on each biscuit round.
Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out.
Lay the pizza bombs on a baking sheet lined with greased parchment paper.
Combine melted butter, garlic, salt and pepper, and italian seasoning in a small bowl.
Brush the butter mixture onto each pizza bomb and top with parmesan.
Bake at 375°F (190°C) for 15-20 minutes or until biscuits have nicely browned.
Once pizza bombs are cool enough to handle, serve immediately.
Baked Steak with Parmesan and Steak Seasoning
1 Tbsp. Gino's Extra Virgin Olive Oil
6 beef sirloin steaks (1-1/2 lb.)
1/3 cup Gino's Parmesan Cheese
1 Tsp. Gino's Steak Seasoning
Heat oven to 375ºF.
Heat large heavy ovenproof skillet on medium heat 3 min. Add oil; tilt skillet to evenly cover bottom with oil. Add steaks; cook 2 min. Turn.
Sprinkle with cheese and pepper. Place skillet in oven.
Bake 8 to 10 min. or until steaks are medium doneness (160ºF).
Shaved Brussels Sprouts Fruit Salad
Ingredients - Salad:
1 lb. brussels sprouts, ends and outer leaves trimmed
1 pear, thinly sliced
1 apple, chopped
2 tablespoons raisins, chopped
2 tablespoons pepitas
1/4 cup fresh cranberries
Lightly dress salad with Gino's Dressing of your choice.
Combine dressing ingredients in a small bowl and whisk together. Set aside.
Slice brussels sprouts thinly and place in a large bowl.
Pour the dressing over the sliced brussels sprouts and toss to combine.
Add remaining ingredients and toss together lightly.
Season with additional salt & pepper to taste.
Spaghetti Alle Vongole
6 ounces spaghetti
1/2 cup Gino's Seafood Scampi Sauce
1 garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley
Bring 3 quarts water to a boil in a 5-quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on the size of clams. As clams open, use tongs to transfer them to a bowl.
Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.
Pepperoni Parmesan Pizza Dippers
1 can biscuit dough
1 cup of Gino's Pizza Sauce
1 cup Gino's Parmesan Cheese
Preheat oven to 350 F. Open the can of biscuits and cute each biscuit into four. For each one into a small circle. Place on parchment paper.
Using a spoon place one spoonful of sauce onto each piece of dough. Top with one pepperoni on each and top with parmesan.
Bake for 8 to 10 minutes until edges of dough are a light golden brown. Remove and serve with pizza sauce for dipping.
Makes 32 dippers.