(Family Features) Enjoying a meal outside is one of the many benefits of warmer weather, which makes spring a favorite season for those who relish the opportunity to dine outdoors. When the weather cooperates, a light dish focused around fresh ingredients is a perfect way to savor the moment.
Center your next al fresco dining occasion around a recipe like this Flatbread with Caramelized Onions, Bacon and Arugula. Whether you choose to bake this spring delight in the oven or lay it flat on the grill, it’s an easy way to enjoy fresh flavors in the sunlight.
It starts with sweet caramelized Texas 1015 onions, a versatile veggie that can be grilled, roasted or eaten fresh on salads and sandwiches. Straight from more than 100 Texas farm fields to grocery stores, the low sulfur content makes them a “no tear” onion, meaning there’s no “hot” or burning sensation when you cut or eat them.
Once the onions are caramelized, simply layer them along with cheese and bacon on a flatbread before baking or grilling less than 15 minutes. Top with arugula tossed with olive oil and lemon juice for a sweet spring eat.
Find more warm-weather recipe ideas at tx1015.com.
Flatbread with Caramelized Onions, Bacon and Arugula
Recipe courtesy of South Texas Onions
- 1 tablespoon butter
- 1/2 tablespoon olive oil
- 1 large sweet onion, sliced
- 1/2 teaspoon balsamic vinegar
- 1 naan flatbread (rectangular shape)
- 1 cup cheddar cheese, shredded
- 1 cup fontina cheese, shredded
- 4 slices bacon
- olive oil (optional)
- lemon juice (optional)
- To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
- To make flatbread: Preheat oven to 425 F.
- On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown.
- Toss arugula with olive oil and lemon juice, if desired, before placing on flatbread.
Source: South Texas Onions
You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.
A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection.
Start by cooking your asparagus on the stove top in 5 cups of water for 5-8 minutes. Then soak it in an ice bath until cooled. Transfer to a mixing bowl to add vegetable oil, salt and pepper for tasty, seasoned veggies.
Now it’s time to work with your puff pastry. Sprinkle some flour on a flat countertop. Roll out the thawed puff pastry to a 16-by-10-inch rectangle. Move to a lined baking sheet and prick with a fork to create a thin, flaky texture. Bake around 12 minutes and cool.
The final steps: mix the cheeses, shallots, egg yolks, nutmeg, salt and pepper. Spread this mixture across the pastry and lay asparagus over the top. Bake 5 more minutes.
For a little extra flavor, add lemon zest over the tart.
This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.
It’s got gooey, melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).
Find more spring recipes and dining ideas at Culinary.net.
Watch video to see how to make this recipe!
Cheesy Asparagus Tart
- 5 cups water
- 1 pound asparagus
- ice water
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt, plus additional, to taste, divided
- 1/4 teaspoon pepper, plus additional, to taste, divided
- flour, for dusting
- 1 sheet frozen puff pastry, thawed
- 1 cup grated fontina cheese
- 1 cup grated gruyere cheese
- 1 tablespoon shallot, minced
- 2 egg yolks
- 3 tablespoons milk
- 1/4 teaspoon nutmeg
- 1 lemon, zest only
- Heat oven to 400 F.
- In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.
- Drain asparagus and soak in ice water.
- In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.
- Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.
- In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.
- Bake 5 minutes, or until cheese has melted.
- Sprinkle lemon zest over tart and serve.
(Family Features) As winter chills settle in, one way to warm up from the inside-out is with family meals centered around a delicious bowl of comfort food like pasta, soups and stews.
By planning your weeknight menu to include wholesome, organic foods made with no artificial flavors, artificial colors or high-fructose corn syrup, you can create hearty and flavorful dishes in the New Year that will have everyone in the family eager to dig in.
With a high quality, organic sauce in your pantry like one of the Bertolli USDA-certified Organic Pasta Sauces, available in red- and white-sauce varieties, you can quickly whip up a warming and indulgent winter dish while still keeping your resolutions to cook with more quality ingredients. For example, this recipe for Campanelle with Prosciutto and Peas uses Creamy Alfredo Sauce, made with organic cream, aged parmesan cheese and spices, is sure to become a cold-weather family favorite!
Find more recipes to kick-start taste-tempting family mealtimes through every season at Bertolli.com.
Campanelle with Prosciutto and Peas
Cook time: 10 minutes
Prep time: 10 minutes
- 12 ounces uncooked campanelle pasta
- 1 tablespoon Bertolli Extra-Virgin Olive Oil
- 1 large shallot, finely chopped
- 1/2 cup dry whitewine
- 1/2 cup frozen peas
- 3 ounces thinly sliced prosciutto
- 1 jar (15 ounces) Bertolli Organic Creamy Alfredo Sauce
- 4 ounces Fontina cheese, shredded
- 6 eggs
- 1 teaspoon freshly ground black pepper
- In pot of salted water, cook pasta 2 minutes less than directed on package. Drain pasta.
- In large skillet over medium-high heat, heat oil and shallots. Cook 3-4 minutes, or until softened. Add wine; cook 3-4 minutes, or until most liquid has evaporated. Stir in peas, prosciutto, Alfredo sauce and cheese. Add pasta; toss gently. Cook and stir 1-2 minutes to coat pasta with sauce.
- In saucepan, bring water to boil and add eggs. Cook 6 minutes. Transfer eggs to ice water and cool before peeling.
- Top each serving with soft-set egg and black pepper.
Note: Gouda or Gruyere can be substituted for Fontina. Unpeeled, cooked eggs can be stored in refrigerator up to one week.
Simple, flavorful recipes for fall entertaining
(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.
Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.
With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.
“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”
For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.
Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:
- Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.
- Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.
- Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.
Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.
Prep time: 10 minutes
Cook time: 15 minutes
- 1 loaf Italian bread, cut diagonally into 1/2-inch thick slices
- 2 tablespoons Bertolli Organic Mild Olive Oil
- 1 clove garlic
- 1⁄3 cup Bertolli Tomato & Basil Sauce
- 1 container (15 ounces) ricotta cheese
- Heat oven to 425° F.
- Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
- Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.
Prosciutto and Arugula Rustica Pizza
Prep time: 15 minutes
Cook time: 10 minutes
- 1 cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
- 1 prebaked pizza crust (12 inches)
- 1/2 cup shredded fontina cheese
- 1 ounce prosciutto, thinly sliced
- 2 cups arugula
- 1 tablespoon Parmesan cheese, grated
- 1 tablespoon toasted pine nuts
- 1 tablespoon Bertolli Extra Virgin Olive Oil
- 1 tablespoon Bertolli Balsamic Vinegar of Modena
- Heat oven to 450° F.
- Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
- Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.
Eggs in Purgatory
Recipe courtesy of Laura Vitale
- 1 jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
- 1/2 cup water
- 4 eggs
- salt, to taste
- pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped parsley
- 4 slices ciabatta, sliced about 1/2-inch thick
- 1 1/2 tablespoons Bertolli Extra Virgin Olive Oil
- 1 large clove garlic, peeled but not chopped
- To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
- Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
- When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
- To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
- Serve eggs with hunks of charred garlic bread.
Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.