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Cavatelli Salad with Artichokes and Goat Cheese

Cavatelli Salad with Artichokes and Goat Cheese

Ingredients

  • 1 pound cavatelli pasta or medium shell pasta
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 pounds tomatoes, seeded, coarsely chopped
  • 2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
  • 4 large green onions, sliced (about 1 1/2 cups)
  • 6 tablespoons chopped fresh basil
  • 6 ounces soft fresh goat cheese, crumbled (about 1 1/4 cups)

Recipe Preparation

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.

  • Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

  • Mix goat cheese into salad. Serve cold or at room temperature.

Reviews Section

Cavatelli With Creamy Pesto Sauce


This is a quick, easy sauce to make using fresh basil with just a little cream that is delicious on homemade cavatelli or just about any other pasta you choose. Traditionally, this sauce would be made with a mortar and pestle, but a food processor works just fine fine. I like to leave a little texture in my pesto but if you prefer, you can blend it very smooth. Add as much or as little of the heavy cream into the sauce until you obtain the consistency you prefer.

Buon Appetito!
Deborah Mele 2011


Artichoke & Burrata Pasta Salad with Charred Meyer Lemon Vinaigrette

Cheesy, herby, citrusy…this pasta salad has a little bit of everything, and a whole lot of delicious flavor.

When I made this pasta salad on a Sunday afternoon, it was meant to be saved for dinner that night. I thought it’d be so perfect…we needed a simple dinner, I knew I wouldn’t feel like cooking after making a mess in the kitchen all day, and this pasta salad basically contains all you need for a light, spring meal.

Well, within about 10 minutes of shooting this, it was gone. Completely devoured by myself and my family. We ended up going out for dinner.

That’s how good this pasta salad was. Not going to lie, I wasn’t expecting too much from it. I knew I wanted to play around with cooking artichokes, because after all, it’s spring and they are looking gorgeous. I also knew that I wanted to make some sort of tangy lemon dressing, and I found the cutest baby Meyer lemons to grill up and juice.

From there, I really didn’t know what was going to happen with it. I don’t make or eat pasta salad too often, but for some reason I was really in the mood for it. Just the idea of it sounded fresh and tasty. For not being too into it at first, it’s amazing that this recipe is now one of my favorites on the blog. The flavors, textures, and just everything about it is irresistible.

Grilling the lemons extracts so much deep, sweet flavor. I juice them and just whisk that up into a simple dressing with lots of fresh herbs. The pasta gets tossed with the dressing and at that point it’s important to taste. Adjust the seasoning to your liking, but I added a generous amount of salt to get all the flavor of the dressing to come through.

Since it’s spring, I got some artichokes, as well as a few zucchinis, and grilled those up as well. If you’re new to working with artichokes, this article on how to clean artichokes should be helpful. Once the veggies are tossed in, all that’s left are the two BEST ingredients: burrata cheese and prosciutto. I mean, you cannot go wrong there.

I make sure to season each piece of cheese, and then I top everything with a sprinkle of toasted pistachios for some crunch. Enjoy!


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Hot Dogs, New Tricks

Jeff Mauro shares all the twists, turns and new takes on the beloved standby -- the hot dog -- and brings out his recipe for Hot Dog Curly Fries with Dippers! From Sunny Anderson's inventive Bulgogi Dog to Katie Lee Biegel's Barkin' Buffalo Dog, the Kitchen hosts have elevated these wieners to winners. Jeff shows off his foolproof Ultimate Cheesy and Spicy Reuben Brats, and there are three takes on pigs in a blanket: Sunny's BK Currywurst Pull-Aparts and guest chef Mary Giuliani's Cacio e Pepe and Carbonara versions. Then Jeff, Sunny and Katie all present new ideas for hot dog toppings in the ultimate celebration of this American classic.

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The Kitchen heads outdoors as the hosts get their grill ready for spring and put some grilling gadgets to the test in a Tool Takedown. Jeff Mauro makes a mouth-watering Grilled Braciole, and Marcela Valladolid makes Grilled Cole Slaw. Pit master Shannon Ambrosio takes over the grill with his Grilled Jerk Chicken, and Geoffrey Zakarian shakes up a Smoking Margarita.

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Cook-Out of Control!

The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

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The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

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100+ Vegetarian Recipes

If you’re on the quest for vegetarian recipes, you’re in the right place. All of the recipes on 101 Cookbooks are vegetarian, but(!) this section highlights some favorites, along with many ideas for mains and side dishes to build a meal around.

1. Grilled Wedge Salad with Spicy Ranch Dressing

A delicious, crisp grilled wedge salad topped with a spicy ranch dressing, chives, and nuts. An all-time favorite summer salad.

2. Simple Sautéed Zucchini

To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.

3. Baked Artichoke Dip

This simple artichoke dip hits all the crowd-pleasing notes of the classic version, but cuts way back on the mayo-bomb aspect. And guess what? No-one can tell the difference. I still use a bit of mayo, but incorporate some silken tofu and greek yogurt.

4. How to Make Pesto like an Italian Grandmother

The real deal. A vibrant pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy - hand-chopped basil, garlic, Parmesan, olive oil and pine nuts.

5. Simple Bruschetta

Good tomatoes are the thing that matters most when it comes to making bruschetta - the classic Italian antipasto. It is such a simple preparation that paying attention to the little details matters.

6. A Maximalist Potato Salad

If you're looking for a simple potato salad - this isn't it. But this maximalist take is worth making regardless. The details: tender potatoes are loaded with chiles, chopped herbs, garlic & whatever bright, fresh vegetables you have on hand.

7. Homemade Pasta

Everything I know about making homemade pasta. Four ingredients! If you have flour, two eggs, a splash of olive oil, and a bit of salt, you can do it right now.

8. Sunny Citrus Recipes + How to Use Lots of Citrus

Favorite citrus recipes and all the ways I put a big box of citrus to use this week. Oranges, Meyer and Eureka lemons, mandarins, and grapefruits are all in the mix.

9. Homemade Cavatelli

Simple, homemade cavatelli pasta is a super fun shape to make! Pictured here spiked with turmeric and black pepper, and topped with roasted winter vegetables and Parmesan.

10. Sourdough Galette with Delicata Squash

A fully loaded winter sourdough galette topped with delicata squash, green chile yogurt, shallots, and scallions.


Recipe Summary

  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, or as needed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 (15.5 ounce) can diced tomatoes
  • 1 dash crushed red pepper flakes (Optional)
  • 6 basil leaves, finely shredded
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella cheese, cut into small chunks

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.


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Choose Swiss & Onion or Veggie & Cheese. Add $2.00 for Ham or Bacon.
$13.99 (8 slices per pie)

Assorted Breakfast Sandwiches
Pork Roll/Egg and Cheese, Sausage/Egg and Cheese, Bacon/Egg and Cheese and Egg and Cheese sandwiches on Fresh Kaiser Rolls with Salt, Pepper and Ketchup on the side.
$5.49 per sandwich (minimum 10)

Breakfast Wraps
Sausage or Bacon, Scrambled Egg and Cheddar Cheese rolled in Soft Tortillas. Salt, Pepper and Ketchup on side.
$5.99 per wrap (minimum 10)

Frittata Muffins
Veggie Cheese Omelette Muffin.
$1.99 per muffin (minimum 12)

Cold Lunch Packages

Sandwich Platter Buffet
$11.99 per person (minimum 10)
Assorted full size sandwiches on Fresh Bakery Rolls and Bread. Includes Roast Beef, Turkey, Deli Sloppy Joes and Tuna Salad. Choose 2 Homemade Salads. Choose 1 Dessert. Cold Soda, Condiments and Paper Products.

Sub Platter Buffet
$13.99 per person (minimum 10)
Assorted full-sized cut Subs. Includes Roast Beef, Turkey Breast, Italian Combo and Tuna Salad. Topped with Lettuce, Tomato, Onion and Spices. Choose 2 Homemade Salads. Choose 1 Dessert. Cold Soda, Condiments and Paper Products.

Corporate Buffet Package
$12.99 per person (minimum 10)
Assorted Paninis & Wraps. Wraps include Chicken Caesar, Tuna Salad, Black Bean Burgers, Turkey Club and Roast Beef/Cheddar. Paninis Include Reuben, Italian, Tuscan, Roasted Vegetables and Turkey Club/Pesto. Choose 2 Homemade Salads. Choose 1 Dessert. Cold Soda, Condiments and Paper Products.

Lunch Enhancements to Choices

Upgraded Beverage Service
Assorted Canned Sodas, Iced Tea and Bottled Water
Add .50 per person

Dessert Choices
Cookies & Brownies, Homemade Rice Pudding, Assorted Crumb Cake, Fruit Salad (add .50 per person)

Homemade Salad Choices
Spinach Pasta Salad, Famous Red Skin Potato Salad, Tuscan Tortellini, Health Salad, Cole Slaw, Vegetable Pasta, Tomato and Mozzarella, Macaroni Salad. Substitute salad choice with Caesar or House Salad (if adding on to other salads, additional charges will apply)

Hot Lunch Packages

Budget Friendly Hot Lunch
$12.99 per person (minimum 12)
Choose 1 Hot Dish – Baked Ziti with Italian Bread, Homemade Meatballs with Hoagie Rolls, Sausage/Peppers & Onions with Hoagie Rolls, Eggplant Parmigiana with Hoagie Rolls. Choice of Salad – Caesar Salad or House Salad with Balsamic Vinaigrette. Paper goods, Soda and Homemade Cookies.

Western BBQ Lunch
$14.49 per person (minimum 12)
Pulled BBQ Chicken, Pork Ribs, Home Baked Macaroni & Cheese, Corn on the Cob with Butter, Homemade Cole Slaw, Dinner Rolls, Wet naps and Paper Goods

Assorted Slider Buffet
$12.99 per person (minimum 15)
Pulled Pork, Lemon Pepper Grilled Chicken and Cheeseburger Sliders. Seasoned Fries, Cole Slaw and Paper Goods.

Family Hot Buffet Packages
$16.99 per person (minimum 20)
Choose Four Hot Entrees – Chicken Cutlets, Kielbasa & Sauerkraut, Swedish Meatballs, Chicken Francaise, Chicken Cutlet Parmigiana, Cavatelli & Broccoli, Pulled Pork, Baked Ziti, Meatballs, Sausage & Peppers, Eggplant Parmigiana, Baked Macaroni & Cheese, Penne ala Vodka. Tossed Salad with Balsamic Vinaigrette. Choice of Dinner Rolls or Italian Bread with Butter. Paper Products.

Super Value Hot & Cold Buffet
$14.99 per person (minimum 25)
Assorted full size subs cut and topped with Lettuce, Tomato, Onion and Spices. Includes Roast Beef, Turkey Breast, Italian Combo and Tuna Salad. Red Skin Potato Salad, Cole Slaw, Macaroni Salad. Choose 2 Hot Entrees – Penne ala Vodka, Baked Ziti, Italian Meatballs, Chicken Cutlets, Swedish Meatballs, Sausage/Peppers & Onions, Cavatelli & Broccoli.

Kid-Friendly Options

Available in quarter, half and full trays

Chicken Fingers
Choice of 2 Sauces – Honey Mustard, BBQ or Ketchup.
$79.00 Full Tray

Baked Macaroni and Cheese
Creamy and Homemade Topped with Breadcrumbs
$79.00 Full Tray

Chicken and Cheese Quesadillas
Includes Sour Cream and Salsa.
$49.99 (24 slices)

Quesadilla Pizza
Choice of Plain, Pepperoni or Sausage.
$39.99 (24 slices)

Homemade Franks in a Blanket
Includes Ketchup and Mustard for Dipping.
$49.99 (50 pieces)

Cocktail Party

$43.99 per person (minimum 35)

Butler Served Appetizers – Bruschetta, Caprese Skewers, Lobster Mini Rolls, Shrimp Cocktail Shooters, Bacon Wraps, Sausage & Pepper Skewers, Mini Crab Cakes, and Mini Quiche

Vegetable Platter & Gourmet Cheese with Crackers

Choose 1 Mini Buffet Station – Classic (Penne Vodka & Chicken Francaise), Mac & Cheese Bar, Mashed Potato Bar, Slider Station, or Local Pub Station

Includes – Gourmet Plastic Paper Products, Condiments, and Servers for 4 hours. (Tax, Gratuity & Travel Additional)

Traditional Hot Buffet

$22.49 per person (minimum 25)
Tossed Salad or Caesar Salad, Dinner Rolls, Butter, Paper Products.

Entrees – Choose 3 – Chicken Cutlet Parmigiana, Chicken Cordon Bleu, Chicken Francaise, Chicken Marsala, Baked Virginia Ham, Eggplant Rollatini, Roast Beef with Gravy, Balsamic Chicken garnished with Mixed Fruit, Marinated London Broil with Caramelized Onions and Mushrooms, Shrimp over Fettuccine in a Pink Garlic Sauce.

Side Dish – Choose 1 – parslied or Roasted Potatoes, Mexican Rice, Baked Macaroni and Cheese, Quinoa, Penne ala Vodka, Rotini Pasta with Garlic Butter, Rice Pilaf.

Vegetables – Choose 2 – Broccoli and Cheese Amandine, String Beans with Oil and Garlic, Asparagus with Lemon Butter, Vegetable Medley, Glazed Carrots, Sauteed Zucchini, Oven Roasted Vegetables. Corn Niblets with Roasted Red Peppers.

Enhanced Entree Choices – Take it up a Notch!
(Substitute any Entree with the Options Below)

Meat Upgrades:
Chef Sliced Beef Wellington – $10.99pp
Sliced Filet Mignon with Horseradish Sauce – $10.99pp
Pin Wheel Filet Stuffed with Spinach, Garlic and Red Pepper – $5.99pp

Seafood Upgrades:
Asian Glazed Salmon – $1.99pp
Shrimp Francaise – $1.99pp
Maryland Style Crab Cakes – $3.49pp

A La Carte Menu

Cold Appetizers

Servings for most platters **based on menu selection and guests**
Small (serves 10-20)
Large (serves 20-30)

Assorted Cheese and Crackers
An assortment of domestic and imported cheeses served with Carr’s Crackers. Garnished with Grapes.
Large $59.99

Gourmet Cheese Display
Assortment of sliced Gouda, Bleu, Brie, Cheddar, Swiss, French Bread, with crackers and Fruit Garnish.
$79.99

Vegetable Platter
Assortment of Broccoli, Cauliflower, Celery, Carrots, Cucumbers, Red and Green Peppers served with choice of: Dill or Ranch dip.
Small $35.99
Large $47.99

Antipasto Platter
Colorful presentation of Pepperoni, Genoa Salami, Provolone Cheese, Black and Green Olives, marinated Mushrooms and Artichoke Hearts.
Small $32.99
Large $59.99

Shrimp Platter
Jumbo peeled Shrimp, served on a bed of lettuce with lemon and zesty cocktail sauce.
Small (30 Shrimp) $49.99
Large (60 Shrimp) $99.00

Shrimp Cocktail Shooters
Jumbo Shrimp served in individual shot glasses with a splash of Cocktail Sauce and a wedge of lemon on the side.
$1.99 each (Minimum 20)

Lobster Mini Rolls
Fresh cut Lobster Meat combined with savory spices, mayo and diced veggies spooned into soft potato rolls.
$5.49 each (Minimum 20)

Bruschetta Platter
Garlic Toast Rounds with fresh Tomato Bruschetta and topped with parmesan.
$49.99

Spinach Dip Platter
An irresistible dip made made with Sour Cream, Mayo, Spinach, Onions and Herbs and Spices. Served in large round Pumpernickel surrounded by Rye and Pumpernickel with Carrot and Celery sticks.
$49.99

Deviled Egg Tray
36 halves stuffed with whipped deviled egg filling and garnished with paprika and parsley.
$34.99

Sliced Tomato and Fresh Mozzarella
Drizzled with a Balsamic Reduction.
$49.99

Hors D’oeuvres by the Tray

Classic Hors D’oeuvres
Mini Franks in a Blanket – Stuffed Mushroom Caps – Mini-Reubens – Mini-Calzones – Mini Quiche – Bacon Cheese Wraps – Sweet Potato Puffs – Bleu Cheese Burger Puffs – Spinach Pizza w/ Artichokes – Kielbasa and Pineapple Bites – Sausage, Pepper and Onion Skewers
40 Total Pieces – Choose up to 2 per tray
$54.99

Gourmet Hors D’oeuvres
Beef Wellington en croute – Mini Crab Cakes w/ remoulade – Tuna Salad Canapes with cucumber slices – Crab Stuffed Deviled Eggs – Slices Brie and Raspberry Jam on rustic bread slices – Antipasto Cups – Grilled Chicken Skewers w/ Tzatziki Sauce – Coconut Shrimp – Chicken Satay Skewers w/ peanut sauce – Scallops wrapped in Bacon
40 Total Pieces – Choose up to 2 per tray
$85.99

Salads

Tossed Salad
Crisp Iceberg Lettuce, Tomatoes, Cucumbers, Carrots, Green and Red Peppers and House Dressing.
Small (feeds 8-12) $24.99
Large (feeds 15-20) $34.99

Caesar Salad
Chopped Romaine Hearts, Grated Parmesan, Croutons, Caesar Dressing.
Small (feeds 8-12) $24.99 w/ Chicken $34.99
Large (feeds 15-20) $34.99 w/ Chicken $47.99

Mixed Field Greens
Mesculin Greens with Dried Craisins, Walnuts, Cherry Tomatoes and Creamy Goat Cheese. Served with House Dressing.
Small (feeds 8-12) $29.99
Large (feeds 15-20) $45.99

Sandwich Platters

Assorted Panini Platter
Pressed paninis featuring our Turkey Club, Tuscan, Roasted Veggies, Reuben and Italian .
$9.99 per panini (minimum 5)

Assorted Sandwich Platter
Roast Beef, Roast Turkey, Tuna Salad and Deli Sloppy Joe Sandwiches on kaiser rolls, rye and wheat bread. Includes Mayo and Mustard.
$7.99 per sandwich (minimum 5)

Assorted Wrap Platter
Black Bean Burger, Turkey Club, Tuna Salad, Chicken Caesar and Roast Beef w/ Cheddar on a variety of wraps. Cut in half and garnished.
$8.99 per wrap (minimum 5)

Sloppy Joe Platter
Triple decker sandwiches with Ham, Turkey & Swiss Cheese on Rye with Russian Dressing and Coleslaw. Cut into thirds and garnished.
$8.99 per sandwich (minimum 5)

Dinner Roll Sandwich Platter
Assorted dinner roll sandwiches filled with Roast Beef, Ham, Turkey, Ham & Cheese. Cut in half and garnished. Includes mustard and mayo.
Small $45.99 (12)
Large $89.99 (24)

Finger Sandwich Platter
Assorted Tuna, Chicken Salad, Egg Salad, and Shrimp Salad sandwiches on Rye, Whole Wheat and White Bread. (33 pieces per platter)
$49.99

Assorted Sub Platter
Roast Beef, Turkey, Tuna and Italian Combo subs with lettuce, tomato and onion cut in fifths.
$14.49 per sub (minimum 5)

Coffee, Fruit and Desserts

Coffee Service Per Person
Fresh brewed regular, decaf, hot water for tea, cream, sugar, sweetener, and cups. Comes with equipment to serve.
$1.89 (minimum 15)

Fruit Tray
Sliced Cantaloupe, Honeydew, Watermelon, Oranges, Pineapple, Strawberries and Grapes.
Small $37.99
Large $69.99

Carved Watermelon
Filled w/ fresh cut Cantaloupe, Honeydew, Watermelon, Grapes, Strawberries and Blueberries. Carving Options: Basket, Cradle, Whale or Pig.
$72.99

Assorted Cookies
Homemade cookies garnished with chocolates.
$1.09 each (minimum 12)

Dessert Sampler
Fresh selection of Brownies, Crumb Cake and Cookies.
$2.25 each (minimum 10)

Brownie Tray
Fresh baked Brownies.
$2.25 each (minimum 10)

Fancy Mini Pastries
Fine selection of italian pastries including Eclairs, Creampuffs, Cannolis, Fruit Tarts, Napoleons and Mini Cheesecakes.
$1.99 each (minimum 20)

Cakes
Fresh gourmet bakery cakes. Choice of cake, icing and a variety of fillings. All cakes are 3 layers, 2 fillings. Always fresh and baked to order. Delivery with catering available.

Hot Foods by the Tray

Beef Dishes

BBQ Beef Brisket $164.00
Italian Meatballs $79.00
Marinated London Broil $164.00
Pin Wheel Filet Mignon $249.99
Roast Beef with Gravy $164.00
Sliced Filet Mignon $399.99
Swedish Meatballs $94.00

Chicken Dishes

Balsamic Chicken $94.00
BBQ Chicken $94.00
Breaded Chicken Cutlets $79.00
Chicken Cordon Bleu $94.00
Chicken Francaise $94.00
Chicken Marsala $94.00
Chicken Parmigiana $94.00
Chicken w/ Artichokes & Mushrooms $94.00
Fried Chicken $109.00
Grilled Marinated Chicken $79.00
Pineapple Chicken $94.00

Pork Dishes

Kielbasa and Kraut $79.00
Pulled Pork $94.00
Sausage, Peppers & Onions $94.00
BBQ Spare Ribs $109.00
Baked Virginia Ham $94.00
Whole Suckling Pig w/ Gravy $12.99 lb (minimum 30 lb)

Seafood Dishes

Asian Glazed Salmon $164.00
Coconut Shrimp $164.00
Flounder Francaise $164.00
Whole Maine Lobster Market Price
Lobster Tail Market Price
Maryland Crab Cakes $164.00
Mussels in Garlic and White Wine Sauce $94.00
Shrimp over Fettuccine in Pink Cream Sauce $109.00
Shrimp Scampi $164.00

Vegetable Dishes

Asparagus with Lemon Butter $94.00
Baked Eggplant Marinara $79.00
Glazed Carrots $64.00
Eggplant Parmigiana $79.00
Eggplant Rollatini $94.00
Garlic Mashed Potatoes $79.00
Roasted Mixed Vegetables $79.00
Parslied Potatoes $64.00
Roasted Potatoes $64.00
Corn on the Cob $1.80 ea.
Corn Niblets with Roasted Peppers $94.00
String Beans Amandine $94.00
String Beans with Oil and Garlic $94.00
Sweet Potatoes with Marshmallows $79.00
Vegetable Medley $64.00

Pasta Dishes

Baked Ziti $94.00
Cavatelli and Broccoli $94.00
Baked Lasagna (meat or veg.) $94.00
Macaroni and Cheese $79.00
Penne ala Vodka $79.00
Stuffed Shells Florentine $94.00
Spinach Pasta with Chickpeas $79.00

Other Sides

Rice Pilaf $64.00
Quinoa $79.00
Fried Rice $64.00
Spanish Rice $64.00
Sausage Stuffing $64.00

BBQ & Picnics

All BBQs include: Professionally trained chef and servers, buffet tables with linen, pop up tent to cover buffet, commercial cooking equipment, buffet display with chaffers, baskets, salads on ice, moist towelettes, condiment bar, setup and service. Taxes, gratuity and travel charges additional.

Traditional BBQ / Picnic
$25.99 per person (minimum 50)
Angus Burgers, Thumann’s Hot Dogs, Buns Choice of Crispy Fried Chicken or BBQ Chicken, Homemade Red Skin Potato Salad, Veggie Pasta Salad, Cole Slaw, Baked Beans, Corn on the Cob, Sliced Watermelon, Warm Chocolate Chip Cookies.
Homemade Brownies $2.25 each.

Classic BBQ / Picnic
$33.99 per person (minimum 50)
Angus Burgers, Thumann’s Hot Dogs, Buns Choice of Crispy Fried Chicken or BBQ Chicken, Homemade Red Skin Potato Salad, Veggie Pasta Salad, Cole Slaw, Baked Beans, Corn on the Cob, Sliced Watermelon, Warm Chocolate Chip Cookies.
Choose 1 Pork Dish – Sausage/Peppers & Onions, BBQ Pork Ribs, Pulled Pork.
Choose 1 Pasta Dish – Penne Vodka, Baked Ziti, Homestyle Macaroni & Cheese.
Smores Station $2.99 per person. Homemade Brownies $2.25 each.

Luau Pig Roast
$45.99 per person (minimum 50)
Thumann’s Hot Dogs, Angus Burgers, Buns, Homemade Red Skin Potato Salad, Homemade Cole Slaw, Corn on the Cob, Pineapple Chicken, Whole Roast Pig with Pork Gravy and Garnish, Fried Rice, Baby Back Ribs or Pulled Pork. Carved Watermelon Pig Filled with Fresh Fruit. Warm Chocolate Chip Cookies.

Clambaque
$59.99 per person (minimum 50)
Angus Burgers, Thumann’s Hot Dogs, Buns, Choice of Crispy Fried Chicken or BBQ Chicken, Broiled 4 oz. Lobster Tail per person, Steamed Littleneck Clams with Drawn Butter, Lemons in Netting, Homemade Red Skin Potato Salad, Veggie or Pasta Salad, cole Slaw, Baked Beans, Corn on the Cob, Sliced Watermelon.

BBQ / Picnic Enhancements

Steamed Jersey Crabs
Includes Cocktail Sauce and Lemons
$2.99 each (minimum 20)

Steamed Middleneck Clams
Includes Drawn Butter, Cocktail Sauce and Lemons
$125.00 Tray (125 Clams)

Homemade Pork Ribs
$109.00 Tray (48 Ribs)

Sausage, Peppers and Onions
With or without Tomato Sauce. Hoagie Rolls .80 each (minimum 2 dozen).
$94.00 Tray

Baked Homemade Macaroni and Cheese
$94.00 Tray

Fresh Fruit Salad
$7.18 per lb

Desserts
Smores Station
$2.99 per person

Homemade Brownies
$2.25 each

Lobster Clambakes

Clambake Options

Pre-Cooked Clambake
$49.99 per person (minimum 8)
Cooked 1 ¼ lb. Maine Lobsters, Chilled Shrimp, Cooked Clams, Corn on the Cob, Signature Red Skin Potato Salad, Cole Slaw, Drawn Butter, Dinner Rolls and Butter, Lemons in Netting, Lobster Crackers, Bibs, Cocktail Forks, Cocktail Sauce, Paper Products, Wet Naps.

Traditional Clambake
$59.99 per person (minimum 25)
$57.99 per person (75 or more)
(Note: Saturdays & Holidays requires 35 person minimum)

Fresh 1 ¼ lb. Maine Lobsters cooked live on site. Steamed Littleneck Clams, Chilled Shrimp, Corn on the Cob, Homemade Pasta Salad, Signature Red Skin Potato Salad, Homemade Cole Slaw, Drawn Butter, Lemons in Netting, Dinner Rolls and Butter, Lobster Crackers, Bibs, Cocktail Forks, Cocktail Sauce, Paper Products, Wet Naps.

Popular Add-Ons:
Fried Chicken (40 pc tray) $109.00
Jersey Blue Claw Crabs, cooked and seasoned $2.99 each

Classic Clambake
$67.99 per person (minimum 35)
$65.99 per person (75 or more)
(Note: Saturdays & Holidays requires 35 person minimum)

Fresh 1 ¼ lb. Maine Lobsters cooked live on site. Steamed Littleneck Clams, Chilled Shrimp, Corn on the Cob, Homemade Pasta Salad with fresh Spinach & Basil, Homemade Cole Slaw, Parslied Potatoes, Drawn Butter, Lemons in Netting, Dinner Rolls and Butter, Lobster Crackers, Bibs, Cocktail Forks, Cocktail Sauce, Wet Naps. Caesar Salad. Chicken Marsala, Chicken Francaise or Fried Chicken. Paper Products.

Dessert Options
Carved Watermelon filled with Fruit $72.99
Gourmet Italian Pastries $1.99 each (minimum 25)

Gourmet Clambake
$82.99 per person (minimum 35)
$80.99 per person (75 or more)
Fresh 1 ¼ lb. Maine Lobsters cooked live on site. Steamed Littleneck Clams, Balsamic Chicken or Chicken with Mushrooms and Artichokes. Filet Mignon stuffed with fresh Spinach and Roasted Garlic. Parslied Potatoes, Corn Niblet with Roasted Red Peppers, Caesar Salad, Homemade Cole Slaw, Drawn Butter, Lemons in Netting, Dinner Rolls and Butter, Lobster Crackers, Bibs, Cocktail Forks, Cocktail Sauce, Wet Naps. Gourmet Italian Pastries. Paper Products with Upgraded China-Style Plastic Plates.

Casual Clambake Reception
$77.99 per person (minimum 50)


Ricotta Cavatelli with Toasted Walnuts & Baby Greens

This is a delicious pairing of chewy, pillowy pasta earthy, almost sweet walnuts toasted garlic slightly bitter greens and crisp pancetta punctuated with a creamy, bright tasting cheese.

Ingredient Note Five-ounce bags of baby power greens are available at Trader Joe’s. Baby spinach can be substituted if desired.

Ingredient Note Trader Joe’s sells nifty 4-ounce packages of cubed pancetta, which is the perfect amount for many dishes. I keep a couple extra in the freezer because running out of pancetta is not a trivial matter. Of course, you can usually substitute bacon, but the flavor is quite different.

12 ounces fresh ricotta cavatelli (about 3 cups)
1 tablespoon fine sea salt (for pasta water)

¼ cup cold-pressed, extra virgin olive oil
½ cup chopped pancetta (2 ounces)
4 large cloves garlic, peeled and thinly sliced
1 cup whole walnuts, coarsely chopped (3½ ounces)
2 large handfuls baby power greens, stems removed (baby spinach, baby kale, baby chard) (3-4 ounces)

fine sea salt, to taste
freshly ground black pepper, to taste

Garnish
soft, crumbled feta or goat cheese

  1. Fill a large pasta or soup pot with four quarts cold water and add 1 tablespoon fine salt. Cover and bring to a rolling boil.
  2. Meanwhile, in a large saute pan, heat the olive oil and add the pancetta, garlic, and walnuts. With a metal spatula, turn often as the pancetta begins to crisp and the garlic and walnuts begin to toast. Add the greens, toss a few times, until they just begin to wilt, and then remove from the heat (but keep warm).
  3. When pasta water is boiling rapidly, add cavatelli. After cavatelli float to the top of the water, boil for 2 minutes.
  4. Scoop cavatelli from the water with a sieve and add to the sauté pan, along with ½ cup of the hot pasta water.
  5. Return pan to the heat, and saute for a minute or so, tossing the cavatelli to mix with the other ingredients. Season to taste with salt and pepper.
  6. Scoop the cavatelli onto a serving platter or into individual wide-rimmed pasta bowls, and garnish with the feta or goat cheese if using.
  7. Serve immediately.

More Fabulous Pasta, Gnocchi & Spaetzle Recipes from LunaCafe

Cookin’ with Gas (inspiration from around the web)

Copyright 2013 Susan S. Bradley. All rights reserved.

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.


Cavatelli Salad with Artichokes and Goat Cheese - Recipes

Seafood Salad

Makes enough for six to eight first-course servings, or four main-course servings, depending on your appetite

1/2 pound swordfish, thinly sliced

1 lb. medium shrimp, with the shells on

3/4 lb. scallops (if they’re large, cut in quarters as I did)

1/2 lb. squid, cleaned and cut into rings

Make a court-bouillon by filling a large pot with four cups of water, and add one onion, one carrot, a stalk of celery with the celery tops, a bay leaf and 10 peppercorns. Bring to a rolling boil and cook for ten minutes.

You want to only barely cook the seafood so don’t be concerned about the very short cooking times in the recipe below. The seafood will continue cooking in the dressing which contains a lot of citrus. Don’t forget, when you’re making ceviche, the seafood doesn’t get any prior cooking.

If the shrimp is frozen make sure it is thoroughly defrosted before cooking or it will get mushy. Add the shrimp to the boiling water and after one minute, add the scallops. Cook the scallops only one minute and add the thinly sliced swordfish and squid for only one minute more. This means you’ve cooked the shrimp for a total of three minutes, the scallops for two minutes and the swordfish and squid only one minute. That’s all you’ll need, but I stress, the water should have been at a rolling boil when you started and the fish should be totally thawed and not ice cold. It’s best if you take it out of the refrigerator a half hour or so before cooking so it’s closer to room temperature.

Drain the seafood from the hot water and immediately plunge the seafood into a bowl of ice water to stop the cooking. There will be bits of celery, peppercorns, etc. floating around in the water, so pick those out and throw them away. Drain out the cold water and pat the seafood dry on paper towels.

Mix the dressing and pour over the seafood, then refrigerate. It’s best to do this at least an hour before serving so the flavors can blend well.


Leek Recipes

Creamy brie, goat cheese, tender leeks, and just the right amount of heat turn this crustless quiche into an instant hit.

Mushroom & Leek Tarts

These tarts are as beautiful as they are delicious. Earthy flavors are saut together for an impressive appetizer or meatless main.

Cauliflower-Leek Puree

Substitute this dish for mashed potatoes when you&aposre looking for a healthy yet flavorful comfort food side dish.

Leek & Goat Cheese Tart

It&aposll look like you slaved away in the kitchen for hours when you serve this tart, but the dough and filling come together in 20 minutes!

Potato-Leek Soup

Interested in a healthier version of potato soup? This one fits the bill but tastes just as rich and delicious!

Leeky, Creamy Chicken-and-Dumpling Soup

For an extra-filling stoup (stew-soup hybrid), add in fresh gnocchi. Those pillowy potato bites mesh perfectly with the sweet, creamy base.

Cauliflower, Sweet Onion & Leek Quiche

A frozen pie shell makes this quiche easy Gruyere and sweet onion make it rich and flavorful.

Leeky Linguine with Shrimp

Photography by Peter Ardito

Linguine is the perfect canvas for garlicky shrimp, fresh lemon and, of course, leeks!

Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto

This easy, comforting bake is sure to chase the chill away on a cold winter night.

Pureed Broccoli-Leek Soup

The leek&aposs sweet, mild flavor works wonders in thick, savory soups like this one. Add in some chicken broth, Gruyere, and fresh nutmeg, and you&aposve got a delicious way to eat your greens.

Cream of Chicken & Leeks on Buttered Toast

Serve this impressive dish for an elegant brunch. Just spoon the chicken mixture over the toast right before serving.

Spring Pea Soup with Frizzled Leeks

Photography by Sarah Anne Ward

Cook thinly sliced leeks in butter over high heat until browned and crisp, then sprinkle them generously on your favorite soups, salads, or rice dishes. We love them over this spring pea soup.

Turkey & Leek Burgers

Leeks on burgers are better than they sound. Their slightly sweet flavor meshes perfectly with the ground turkey and garlicky mayo. 

Grilled Bacon-Wrapped Leeks with Honey-Lemon Glaze

This tasty app might just be better than the asparagus and bacon OG. Leeks, honey, lemon juice, and bacon work together to deliver a sweet, salty, savory snack that will appease any crowd.

Linguine with Butternut Squash & Leeks

Photography by Peter Ardito

Hello, fall pasta! Butternut squash and sage give this linguine an autumnal kick, and leeks build upon the squash&aposs sweetness for a veggie-packed sweet and savory dish.

White Fish with Creamy Leeks, Peas & Tarragon

Cook leeks and peas in a buttery cream mix and serve atop battered white fish and toast for a crispy, creamy, simple dinner. 

Souffle Frittata with Leeks

Treat yourself to a fancy weekend breakfast with this fluffy frittata. Filled with herbs and seasonings, two types of cheese, and plenty of leeks, it&aposll make your Saturday or Sunday feel extra special.

Beef Stir-Fry with Ginger, Leeks & Salt-and-Pepper Iceberg Lettuce

Photography by Kate Mathis

Break out of the weeknight dinner rut with this stir-fry. Peanut oil, tamari, and sesame oil give it plenty of nuttiness, and leeks and ginger add deeper flavor to the meaty mix. 

Potato Gratin with Leeks & Fontina

Photography by Christopher Testani

Cheesy potatoes in a sage-cream sauce? Say no more. 

Spinach, Leek & Gruyere Toasties

These veggie-egg sandwiches are great any time of day. Try them as a quick make-and-take breakfast, a not-sad desk lunch, or an easy weeknight dinner.

Cavatelli with Artichokes, Olives & Leeks

When we say this pasta is packed with flavor, we mean packed. Green olives, artichoke hearts, leeks, thyme, garlic, lemon zest, white whine, Parmigiano-Reggiano, and tarragon all combine with cavatelli to create your new favorite pasta dish. 


Watch the video: Αρωματική σαλάτα με αγκινάρες Yummy in 3 #82 (December 2021).