Verdura Mista Recipes

Steps:

• Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil.
• Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad.
• Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using.
• Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.

Steps:

• Tear lettuce into bite-size pieces. In a large bowl toss lettuce with remaining ingredients. Toss salad with vinaigrette.
• In a small bowl whisk together vinegar, mustard, garlic, salt and pepper. In a slow stream add olive oil, whisking constantly.

Steps:

• Preheat oven to 450 degrees F.
• Lightly spray the backside of a baking sheet with cooking spray. Unroll the pizza dough onto the sheet pan.
• In a medium bowl, stir together pasta sauce, garlic powder, and oregano. Use a pastry brush to brush the top of the dough with olive oil. Spread the sauce over pizza dough leaving a 1/2-inch border. Top with goat cheese. Bake for 12 to 17 minutes.
• In a large bowl combine the spinach with 2 tablespoons reserved artichoke marinade, artichoke hearts, red bell pepper strips, and olives. Toss together.
• Remove pizza from the oven and top with veggies. Slice and serve.

Steps:

• Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily.
• Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely!