Memorial Day, which will be here is less than one week,
unofficially kicks off all that is summer. And what better way to celebrate
then to pack a picnic basket with absolutely delicious recipes. Even if you’re
not packing a picnic, these recipes are sure to please the crowd!
Starting off with a few tips to
make the best of your day, let’s go over a few essentials. Wet Wipes, Salt and
Pepper, Paper Towels, A Tray, Serving Spoons, Folding Knife and Trash Bags. If
you want to make life a little easier, or are looking for the perfect hostess
gift, pick up a Colavita Perfect Pasta Basket ($55). This basket from Colavita
has everything that you’ll need for the recipes below. Now, let’s get to those
yummy recipes!
Potato Salad with Basil Pesto and Sun-Dried Tomatoes
Unlike 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.
Prep: 15 mins
Cook: 20 mins
Yields: 8 Servings
Ingredients
- 2 lb baby red potatoes, halved
- 1 1/2 oz. fresh basil, stemmed, washed, and patted dry (about 3 cups)
- 3/4 cup grated parmigiano-reggiano cheese
- 1/4 cup toasted pine nuts
- 2 scallions, trimmed and thinly sliced
- kosher salt and freshly ground black pepper
- 1/3 cup Colavita Extra Virgin Olive Oil, plus more as needed
- 6 Colavita Sun-dried Tomatoes, finely diced (about 1/4 cup)
Directions
1Place the potatoes in a medium pot and cover with cold
water by a couple of inches, about 2 qt. water. Stir in 2 tsp. salt and bring
to a boil. Reduce to a simmer and cook until the potatoes are tender when
pierced with a fork, about 15 minutes. Drain well and transfer to a large
serving bowl.
2Meanwhile, put the basil, ½ cup of the Parmigiano, the pine
nuts, scallions, and ¼ tsp. each salt and pepper in a food processor and blend
to combine. While still blending, add the oil in a thin, steady stream so that
the mixture becomes smooth and uniform; thin with more oil as needed for
consistency. Season with more salt and pepper to taste.
3Toss the warm potatoes with the basil pesto. Sprinkle the
potatoes with the sun-dried tomatoes and the remaining ¼ cup Parmigiano and
serve.
Lasagna Florets
This attractive way to serve lasagna not only makes a great
presentation, but is delicious as well. Serve them as appetizers at your next
gathering.
Prep: 1 hr 15 mins
Cook: 40 mins
Yields: 4-6 Servings
Ingredients
- 1 lb Colavita Lasagne, cooked al dente according to package directions
- 12 oz. package frozen spinach, defrosted and squeezed dry
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan or pecorino cheese + additional for topping
- 1 egg, beaten
- 1/4 tsp grated nutmeg
- 4 cups Colavita Marinara Sauce, or homemade sauce
- salt & pepper, to taste
Directions
1In a large mixing bowl combine the spinach, cheeses, egg,
nutmeg, salt and pepper; mix until well blended. Take one lasagna noodle,
spread with about 1-1/2 tablespoons of the cheese mixture; roll it up gently so
the cheese mixture stays in place.
2Continue until all the lasagna noodles are used. Place
rolls in the refrigerator for about one hour or until the cheese becomes firm.
3Taking one roll at a time gently cut in half down the
middle (a serrated knife works best). Layer a large baking dish with two cups
of marinara; place florets on top with the curly side up.
4Cover with foil; bake at 350 degrees F for 30 minutes;
uncover and bake for 10 minutes more, or until the sauce is bubbly and the
cheese is melted through. Serve with the extra sauce and grated cheese.
You can’t have a summer picnic without some luscious
libations! And these from Sailor Jerry, Hudson Bay and Monkey Shoulder are sure
to delight!
Sailor Jerry Lemonade
2 parts Sailor Jerry Spiced Rum
Top with lemonade
Serve on the rocks or in a pitcher for large groups.
--
Ginger Monkey
1 ½ parts Monkey Shoulder Scotch
2 ¾ parts Ginger Ale
Orange wedge
Fill long glass with ice. Pour ingredients in glass and
gently stir. Garnish with orange wedge.
Hudson Baby Bourbon
Reyka Pimms Cup
1 Part Cucumber-infused Reyka Vodka
1 Part Pimms
¾ Part Fresh Lemon
¾ Part Ginger Syrup
Top Soda
Garnish- Cucumber
Ribbon and mint
Combine all ingredients into cocktail shaker. Shake,
garnish, serve.
