By Maria Filice • November 5, 2013 
A little of this and that for a perfect fall salad. Try adding roasted butternut squash and roasted garlic to a classic steak salad or any green salad. The perfect kiss of sweetness without adding artificial flavoring. Drizzle the arugula, cherry tomatoes, butternut squash, shaving of red onion with extra virgin olive oil and balsamic vinegar.
Add the grilled steak (you can substitute with grilled chicken, fish or tofu).
If you serving for guests, add a platter of your favorite cheeses, fresh crust bread, apples, grapes and roasted nuts to a lovely brunch, lunch or dinner!
For dessert, serve my tasty Mammaretti!
A presto,
Maria
By Maria Filice • October 20, 2012 I love the Fall for it’s weather and the beautiful transformation of the Foliage – beautiful majestic colors! Cleaning the leaves is another story …..
In this photo, I prepared a simple salad with yellow, red cherry tomatoes, roasted artichokes, red onion and cooked green beans. I drizzled with extra virgin olive oil, a little balsamic, chopped fresh basil, salt and pepper (to taste) and ready to serve. You can serve it as a side vegetable with your favorite grilled meats, fish or cheese. I also like to add cured olives – it reminds me of visits in Italy! A simple salad you can enjoy throughout the year – why wait just for summer? a presto, Maria
By Maria Filice • March 7, 2010 
Who said salad had to be boring? How about making a salad as the main meal and adding a little of this and and a little of that? This is quick, easy and a medly of mediterranean mixers! Perfect for serving at last minute Oscar Party pot luck or anytime! Serves 4-6
Tips: perfect for next day sandwiches!
Ingredients:
1 cup roasted peppers (sliced)
1 avocado (sliced)
1 fresh mozzarella (cubed)
1 cup grape tomoatoes (or cherry)
1/2 small red onion, thinly sliced
2 cloves garlic, chopped
1/2 cup kalamata olives
1/2 tsp. red chili flakes
1 cup fresh basil (sliced in ribbons)
3 tbsp. extra virgin olive oil
Mix all ingredients in a bowl and serve on a platter. Garnish with fried artichoke hearts. Here’s a quick and easy recipe:
Fried Artichokes =
1 can artichoke hearts, drained (8 1/2 oz can)
3 tbsp. olive oil
3 cloves garlic, chopped
fresh black pepper
In a medium frying pan, medium heat, sautee olive oil, garlic and artichoke hearts for 5-7 minutes until they are golden brown on all sides. Add the artichokes to the salad and serve!
Serve with fresh crusty italian bread!
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