Seven simple ingredients go into the food processor and this appetizer is done!  A perfect make-ahead dip for your simple celebration. We served it with pita bread and rainbow carrots, but you could use whatever you have on hand – crackers, fresh veggies, breadsticks, etc.

This entrée is not only easy, it is visually pleasing and absolutely delicious.  It is one of our absolute favorite recipes on this site!

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Layered chicken cutlets

Course Main Course

Cuisine American

Servings 2

Ingredients

• 2 boneless chicken breast halves about 1 pound
• 2 egg whites slightly beaten
• 1 large ripe tomato sliced thinly into 6 slices
• 1/4 cup fresh basil sliced
• 1/2 avocado thinly sliced
• 1 cup freshly grated parmesan cheese
• 1/2 cup Italian panko bread crumbs
• 2 Tbsp olive oil more for drizzling
• Balsamic vinegar for drizzling
• 2 lemon wedges
• Freshly ground pepper and salt

Instructions

• Place three tomato slices on two dinner plates.  Next layer basil and avocado.  Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar.          
  
• Slice each of the chicken breasts in half, lengthwise with a serrated knife.
• Mix the parmesan cheese and panko on a plate.
• Slightly beat the egg whites in a small bowl. Dip the chicken into the egg whites and then press into the parmesan mixture.
• Heat olive oil over medium high heat.
• Place chicken breasts in hot oil and cook about 2-3 minutes on each side, until chicken is cooked through.
• Place 1-2 chicken breasts on top of avocados and serve with lemon slices.

Notes

The only thing you need to serve with this entrée is good bread!

Whether you need to bring a side dish to a pot luck, are having a crowd over for dinner, or want to serve a light meal to your family, try this orzo recipe – you won’t disappoint!  This dish can be put together the day before needed.  Just bring it to room temperature and serve.  Top the orzo with cooked shrimp or sliced chicken and you will have dinner done!

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Orzo with Sun-Dried Tomatoes, Artichokes, Mozzarella, and Raisins

Course Side Dish

Cuisine Mediterranean

Servings 6

Calories 222kcal

Ingredients

• 1 1/2 cup orzo 10 oz.
• 3 Tbsp pine nuts
• 1 14 oz. can artichoke hearts drained
• 1/4 cup olive oil plus a little more for pasta
• 2 Tbsp red wine vinegar
• 1/2 tsp freshly ground black pepper
• 3/4 tsp sea or kosher salt
• 1/3 cup sliced sun-dried tomatoes
• 1/3 cup golden raisins
• 1/2 cup chopped basil
• 2/3 cup fresh mozzarella cubed
• 1 tsp lemon zest

Instructions

• Cook orzo according to package and drain in a colander.  Rinse with cold water and add a little olive oil so pasta doesn't stick together. 
• Lightly toast the pine nuts in a skillet, about 2 minutes.  Remove from heat.
• Drain the artichokes and quarter.
• In a large bowl, whisk the olive oil, vinegar, salt and pepper.
• To the bowl, add the artichokes, orzo, pine nuts, tomatoes, raisins, basil, mozzarella and zest.  Toss together.  Serve at room temperature.

Wow – we made this side dish the other night and it was a perfect ten!  Everyone loved its fresh, bright flavors.  Serve it along fish, meat, chicken, pork – perfect with them all!

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Sugar Snap Peas and Tomatoes

Course Side Dish

Cuisine American

Servings 4

Calories 110kcal

Ingredients

• 12 oz sugar snap peas de-stringed
• 1/3 cup chopped red onion
• 2 garlic cloves minced
• 1 large tomato chopped
• 2 Tbsp olive oil
• 1 Tbsp basil shredded

Instructions

• Place peas in a pan with water and steam over medium heat for 5-7 minutes.  Drain and set aside.      
• Add oil to pan and sauté onions and garlic for 5 minutes.
• Add tomatoes and cook for an additional 3 minutes.
• Return cooked peas to the pan.  Season with salt and pepper and top with basil.

Notes

This is the perfect side dish for the Lobster and Shrimp Entrée.

It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking.  This makes a great lunch reheated the next day!

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Tomato, Basil and Ricotta Appetizer .. or Make it a Meal!

Course Appetizer, Main Course

Cuisine Italian

Servings 8

Calories 256kcal

Ingredients

• 1 large yellow tomato sliced into fourths
• 1 large red tomato sliced into fourths
• cracked black pepper
• olive oil
• 6 ounces ricotta cheese
• 3/4 cup parmesan cheese grated
• 2 eggs
• 3/4 cup fresh basil shredded, plus torn leaves for topping
• 1 sheet frozen puffed pastry thawed

Instructions

• Preheat the oven to 350°.
• Place tomatoes on a baking sheet.  Brush each with olive oil and sprinkle with pepper.  Bake for 30 minutes, or until soft and slightly dried.
  
• Once tomatoes are done, raise oven to 375°.
• In a food processor, mix ricotta, parmesan, and eggs until smooth.  Stir in shredded basil.
• Place pastry on a baking sheet lined with parchment paper.  Spread filling on pastry, leaving a 3/4 inch border.  Press tomatoes into filling and place torn basil on top.  Bake for 40 minutes.
  
• When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.

One of our favorite places to “do” lunch in downtown St. Pete is at the MFA Café (255 Beach Drive NE at the Museum of Fine Arts).  You can sit inside or enjoy your lunch on the patio at the rear of the museum overlooking Vinoy Basin.  A fabulous sandwich on their menu is a caprese tapenade baguette.  Using their ingredients as inspiration, The Simple Celebration came up with a similar recipe and it is equally as delicious!

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St. Pete Caprese Sandwich

Course Lunch

Cuisine Italian

Servings 2

Ingredients

• 4 small rolls - such as cheese, olive, or Rosemary
• 3 Tbsp chunky olive tapenade we like Trader Joe's
• 4 slices fresh mozzarella
• 1 ½ cups cherry tomatoes sliced in fourths or halves depending on size of tomato
• 1/4 cup fresh basil sliced
• 1/2 Tbsp olive oil
• Avocado thinly sliced (optional)
• Kosher salt and freshly grated black pepper to taste

Instructions

• Cut each roll in half and place on a platter.     
  
• Spread tapenade over 4 halves of the bread.
• Top with mozzarella (if using avocado layer it next).  
• Place tomatoes and basil in a small bowl, toss with olive oil and salt and pepper.
• Place tomatoes on top of mozzarella.  Cover with top of roll.

Notes

Serve with tomato and basil soup.

Don’t have a panini press?  No worries, just use a non-stick skillet and remember to press down on your sandwich with a metal spatula.

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Tomato & Triple Cheese Panini

Course Main Course

Cuisine American

Servings 2

Equipment

• Panini Press

Ingredients

• sourdough bread cut in 4 - 1/2 inch slices
• 1 package Boursin cheese spread - garlic & herbs
• fresh mozzarella sliced into 6 thin slices
• 4 slices provolone
• 4 slices tomato sliced thin
• 1/2 avocado sliced
• fresh basil 4-6 large leaves
• fresh ground pepper
• 1 Tbsp olive oil

Instructions

• On 2 slices of bread, spread a generous amount of Boursin.      
• Top with mozzarella, provolone, tomato, avocado and basil.  Sprinkle with pepper.  Top with remaining bread.
• With a brush, spread half of the olive oil on each of the top slices of bread.
• Place oiled side down in preheated panini press (or skillet) then brush plain bread with oil and close press.
• Cook until cheese melts and bread in golden brown.

Notes

If you make this recipe in a fry pan, be sure to push hard on the bread while it cooks to get a nice flattened sandwich with gooey cheese.

Serve with our tomato and basil soup.

Maybe it was his sensitive side, his sense of humor, or perhaps it was his contagious laugh that made Vicki fall in love with Skip…but it all began with his pasta sauce.  While studying at the University of California at Irvine, Skip and his roommates took turns with dinner duty.  From pork chops to pasta sauce, Skip had a few recipes in his repertoire.  Early in their dating relationship, Skip cooked Vicki the recipe below and there was no turning back.  Six months later they were engaged, and six months after that they were married!  Make this recipe for your guy or gal (ok, the kids too) and watch the sparks fly.

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Basic Pasta Sauce

Course Main Course

Cuisine Italian

Servings 8

Ingredients

• 1 pound lean ground beef optional if you are adding meatballs or chicken
• 1 Tbsp olive oil
• 1 garlic clove minced
• 1 small onion minced
• 8 ounces fresh baby portobello mushrooms sliced
• 1 jar Rao's tomato and basil pasta sauce or your favorite jarred sauce
• 1 can diced fire-roasted tomatoes 28-ounce size
• 1/2 cup dry red wine
• 1 Tbsp Italian seasonings
• 1 Tbsp fresh basil

Instructions

• If using ground beef, brown in a large pot and drain off grease.    
• Heat oil over medium heat.
• Add garlic, onions and sliced mushrooms and stir.  Heat for about 2 minutes.
• Add remaining ingredients and simmer for 45 minutes, stirring occasionally.

Notes

This sauce freezes very well.

There is no better side dish in the summer than one that includes fresh corn from the cob.  This dish goes together in no time, is full of flavor, and looks very pretty on the plate.  We paired it with our flank steak recipe, but it would go great with any grilled meat or fish – even burgers and dogs!  Serve it at your next barbecue; everyone will want the recipe!

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Fresh Corn & Peppers

Course Side Dish

Cuisine American

Servings 8

Ingredients

• 2 Tbsp olive oil
• 3/4 cup red onion diced
• 1 red or orange bell pepper diced
• 1 tsp jalapeño diced
• 6 ears of fresh corn kernels removed (5 if large)
• 2 Tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 Tbsp fresh chives  minced
• 1 Tbsp fresh basil minced (you can substitute any herbs you have in your home)

Instructions

• Heat olive oil in a large, non-stick skillet.  Cook onions until soft, about 5 minutes.  
• Add pepper and jalapeño and stir for several more minutes.
• Add the butter and allow to melt, then add corn, salt and pepper.
• Stir occasionally until cooked through, about 10 - 15 minutes.
• Top with herbs and serve.

This is truly scrumptious!  One of best parts about this recipe is that it is served at room temperature.  We like it as a side dish, but you can make it a main meal by adding cooked chicken, shrimp or beef.  Is it very spicy?  It has about a medium heat.  To make it more or less spicy, increase or decrease the chili oil.

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Spicy Asian Peanut Sesame Noodles

Course Side Dish

Cuisine Asian

Servings 8

Ingredients

• 1 Tbsp peanut or canola oil
• 2 garlic cloves minced
• 2 Tbsp fresh ginger minced
• 3 Tbsp sesame oil
• 2 Tbsp balsamic vinegar
• 1 1/2 tsp salt
• 1 Tbsp hot chili oil
• 1 1/2 Tbsp sugar
• 1 pound fresh Chinese egg noodles look in produce section of grocery store
• 8 green onions thinly sliced
• 3/4 cup roasted peanuts roughly chopped
• 1/4 cup fresh basil sliced

Instructions

• Start the water to boil for the egg noodles.   
• Heat the peanut oil in a small skillet until hot. Sauté the garlic and ginger for one minute.
• Place in a large bowl and whisk in the next 6 ingredients.
• Cook noodles according to package directions.  Drain and rinse with cold water once cooked.  Rinse until pasta becomes cool.    
• Add pasta to sauce bowl and stir until pasta is well coated.  
• Add sliced green onions and stir.
  
• Leave pasta at room temperature for at least one hour, stirring occasionally.  
• Before serving, add peanuts and basil and thoroughly mix all ingredients.

Notes

To make it more or less spicy, increase or decrease the chili oil.

This dish keeps in the refrigerator for several days.  Be sure to bring to room temperature before serving.