Grilled Vegetable Salad

Grilled Vegetable Salad
Serves 3-4

1 large eggplant
1-1.5 lbs zucchini
1 red pepper
2 portobello mushrooms
1 can chickpeas
1 large tomato
4oz pepperoni or salami in cubes
2-4oz feta crumbles
Mint, basil, oregano

Cut up the vegetables: Eggplant into 1" thick half moons, zucchini into regular slices, red pepper into strips, mushroom into 1" cubes.
Season, olive oil, and grill the vegetables until done - eggplant should be getting burnt and the rest should be well done.
Mix the chickpeas and sausage together and microwave until hot. Mix with the vegetables and diced tomato.
Dress the salad with oil, vinegar, feta, herbs, and salt/pepper to taste.

White Bean Soup with Pan-Fried Salami

White Bean Soup with Pan-Fried Salami
Serves 8

1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan

In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.

Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa

Baked Salami and Radicchio Pasta

Baked Salami and Radicchio Pasta
6 to 8 servings

olive oil
2 medium garlic cloves, minced
1 medium onion, small dice
2 tsp pepper flakes
12oz diced salami
16oz Tomato Sauce
3-4 heads radicchio, sliced into 1/2-inch strips
1/2 cup cream
1 pound ziti with lines
8 ounces fresh mozzarella, diced or shredded
1 Pint Cherry/grape tomatoes, whole

Pre-heat the oven to 400f.

In a medium saucepan over medium heat, brown the salami. Add garlic and
onion, season well with salt, and cook until translucent. Add tomato sauce
and radicchio and cream, and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.

Half-cook the pasta, drain well.

Mix everything except a bit of the mozzarella and put into 9x13 baking
dish. Top with leftover mozzarella and parmesan. Cook 20 minutes, or
until done.

Ziti with Roasted Peppers, Green Olives, and Salami

Ziti with Roasted Peppers, Green Olives, and Salami
6 to 8 servings

1 Jar roasted red peppers, in strips
1 green pepper, roasted and skinned, in strips

2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
5-6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves
1 pound ziti
10 ounces salami, cut into matchsticks
1 Pint grape/cherry tomato
Parmesan cheese

Process garlic and shallot through processor feed tube and chop coarsely.
Add olives, parsley, olive oil, and oregano and chop finely. Season to
taste with salt and pepper. Basically this is olive pesto/tapenade.
Cook pasta, and return pasta to pot; stir in peppers, tomatoes, and olive
mixture. Add salami and cheese; toss to combine. Serve warm or room temp.

Rigatoni with Salami, Mozzarella and Arugula

Rigatoni with Salami, Mozzarella and Arugula
Serves 4

1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Chile flakes
28 oz crushed tomatoes
Splash of dry white wine
1 lb. rigatoni
1/2-lb. chunk salami, cut into small cubes
Salt and freshly ground pepper, to taste
1/2 lb. mozzarella cheese, cut into small cubes
1 box baby arugula
pecorino romano cheese

Heat oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook 4 to 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato sauce and season with salt and pepper.

Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.

Pasta with Salami?

My Zaydee would approve.

Baked Rigatoni with Salami

Serves 4+ (one 9x13 casserole's worth)

2/3 a Salami, thin sliced, divided
1 red onion, halved and sliced
2 clove garlic, chopped
1 tsp Fennel Seeds
1 tsp Chile Flakes
4 Tbs Balsamic Vinegar
1 can Petite Diced Tomato, drained
3 Tbs Creme Fraiche or light Sour Cream
1 bunch Basil
1 Tbs chopped parsley
Salt and Pepper
1 Ball Smoked Mozzarella, thin sliced
1 lbs Rigatoni or Ziti or etc

Preheat the oven to 375, spray-grease a 9/13" baking pan.
Make the pasta
In a large skillet, fry 1/2 of the sliced salami in Olive oil (it'll curl up; tis ok) until crisp.Add the onion, garlic, chile, and fennel seeds. Season.
Once veg are soft, add the vinegar, tomatoes, sour cream, and basil. Simmer a few minutes and season.
Mix the sauce with the cooked rigatoni, and pour into the baking pan. Top with reserved salami and the mozzarella.
Bake 25 minutes or until golden. Top with parsley.