Artichoke and Spinach Crostata with Polenta CrustLooking for a holiday appetizer? Look no further thanks to our delicious and flavorful artichoke and spinach crostata with polenta crust. Made with a black pepper crust, this has the perfect amount of kick and the perfect amount of yum.Watermelon, Arugula and Pine Nut SaladA light and refreshing salad, the sweet watermelon works so well with the peppery arugula. Perfect in summer when watermelons are at their peak.Orecchiette with Spicy Clam SauceSimple and delicious, orecchiette is usually paired with vegetable sauces, However, this recipe uses a clam sauce with a variety of flavorful spices and herbs to mix up the dish. To make an even more impressive presentation, buy some whole clams to steam and place on the dish.Fusilli with Pesto and PotatoesThis fun Fusilli with Pesto and Potatoes recipe combines nutty pesto with filling potato to make a mean main course. Use Colavita pesto or make your own!Fava Bean PestoTender fava beans are blended in a melody of spices, like garlic and fresh mint, in order to make a smooth pesto. It's nutty flavor is due to the pine nuts. This pesto was served on the Catalonia Burrata-Cremini Flatbread as served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council.Broccoli Rabe, Sun-dried Tomato and White Bean PizzaBroccoli Rabe, Sun-dried Tomato, and White Bean Pizza on Polenta Crust with Al fresco Chicken Sausage - yum! Who says pizza has to include bread? Remember what we said about flexibility being a key characteristic of pizza? Well, that goes for changing things up. For this recipe, we created a polenta crust with fresh herbs, topped with bitter broccoli rabe, sweet sun-dried tomatoes and meaty white beans. Garnished with a few shavings of salty Pecorino cheese and crunchy pine nuts, this pizza leaves nothing wanted...not even the bread. Best of all, it’s gluten free!Poached Eggs with Asparagus PestoA quick and easy breakfast that features fresh, springtime asparagus to liven up a traditional pesto.Eggplant Caponata PizzaSweet, savory, smokey, and all vegetable (well, mostly), this Sicilian dish can be scooped onto plates or crostini as a side, mixed into pastas as a sauce or even used as a pizza topping alongside some smoked mozzarella. Roast the eggplant to assure a heart-healthy serving.Radicchio and Shrimp Salad with Citrus VinaigretteA lighter, grilled Italian salad tastes smokey like summer with marinated shrimp and grilled radicchio that is served with piadina, a grilled Italian flatbread.Egg, Tomato and Pesto Pasta NestsThis is an appetizing and fun way to eat a nutritious meal. Impress your family or friends with egg, tomato and pesto pasta nests - which allow you to enjoy many flavors in a creative way. A meal with nice bright colors, and an even louder taste.Roasted Broccoli with Sun-Dried TomatoesRoasting broccoli florets at high heat is like a hands-free "sauté." Half-moons of lemon flavor the broccoli during roasting and become caramelized, tart, and tasty. Serve this roasted broccoli with sun-dried tomatoes, pine nuts, and parmigiano dish as a vegetable side or atop lightly dressed pasta.Potato Salad with Basil Pesto and Sun-Dried TomatoesUnlike most potato salads that hold well for hours (if not days), this potato salad with basil pesto and sun-dried tomatoes is best served right away when the potatoes are warm and tender and the pesto is still a vibrant green. Note: You can make the pesto up to 2 days ahead.
