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Parmesan Baked Fries

Parmesan Baked Fries

Vegetarian

Ingredients

  • 4 Russet Potato, cut into fries
  • 2 Sweet Potatoes, cut into fries
  • 2 tbsp Cento Imported Extra Virgin Olive Oil
  • 2 tbsp Sage Leaves, chopped
  • 1/2 tsp Paprika
  • 1/2 tsp Cento Coarse Sicilian Sea Salt
  • 1/2 tsp Cento Garlic Powder
  • 1/2 tsp Cento Ground Black Pepper
  • 1/2 cup Parmesan Cheese
  • 2 Fresh Basil Leaves, julienne cut
  • Balsamic Ketchup

Directions

Preheat oven to 425F. Wash raw potatoes and slice into long fry shapes. In a large bowl, let fries soak in water for 30-45 minutes, then dry on a paper towel. Put dry potato slices into a large mixing bowl and coat with olive oil. Add in sage, paprika, salt, pepper and garlic powder, mixing until fries are evenly coated. Layer fries onto a nonstick baking sheet, do not overlap. Bake for 25 minutes, then turn and bake an additional 25 minutes or until crispy. Remove from oven and toss with parmesan cheese, then finish with a drizzle of olive oil and fresh basil. Serve with Cento Balsamic Ketchup for added flavor. Serves 4.

Italian Black Bean Salad

Italian Black Bean Salad

Italian Specialty, Vegetarian

Ingredients

  • 1 can Cento Black Beans (19 oz), drained and rinsed
  • 1/2 cup Cento Spanish Stuffed Queen Olives, chopped
  • 1 Bellino Whole Garlic Cloves, minced
  • 2 tbsp Bellino Balsamic Vinegar of Modena
  • 1 tbsp Cento Imported Extra Virgin Olive Oil
  • Cento Ground Black Pepper, to taste
  • Fresh Basil Leaves, chopped, to taste
  • 1 cup Green Peppers, diced
  • 1/2 cup Red Bell Pepper, diced
  • 1/2 cup Yellow Bell Pepper, diced
  • 1/2 cup Tomatoes, diced
  • 1/4 cup Red Onion, diced

Directions

In a serving bowl, stir beans and olives to blend. Add onion, garlic, balsamic vinegar, olive oil, black pepper and basil, toss to mix well and refrigerate for one hour. Shortly before serving, toss with peppers and tomatoes. Serves 6-8.

Sauteed Broccoli, Kale and Garlic

Sauteed Broccoli, Kale and Garlic

Produce, Vegetables, Vegetarian

Rich in vitamins, easy to prepare and a family favorite!
  • 2 bunches kale (about 1½ pounds), preferably lacinato
  • 1 cup water, divided
  • 2 large heads broccoli, trimmed and cut into florets (about 12 cups)
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper, plus more for garnish
  • ¾ teaspoon fine sea salt
  • Maldon sea salt (optional)

Preparation

  1. Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
  2. Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
  3. Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.
Parmesan Roasted Broccoli

Parmesan Roasted Broccoli

Vegetarian, Produce, Snacks, Vegetables

Ingredients

Bring on the Italian in your veggies!
  • 8 cups fresh broccoli florets (from 2 large heads)
  • 3 tablespoons olive oil
  • 1½ ounces Parmesan cheese, grated (about ⅓ cup)
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon flaky sea salt, such as Maldon

Preparation

  1. Place a rimmed baking sheet on the middle oven rack; preheat oven to 425°F. Leave the pan in the oven for 5 minutes after the oven has finished preheating.
  2. Meanwhile, combine broccoli and oil in large bowl; toss to coat. Spread the broccoli in an even layer on the hot baking sheet. Roast until starting to brown, about 17 minutes. Remove from oven and sprinkle with Parmesan. Continue roasting until the broccoli is tender and the cheese has melted, 3 

Broccoli Soup

Broccoli Soup

Vegetarian, Produce, Soup, Winter

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Preparation

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

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