Burrata Salad

This is always a good choice for a special meal or to accompany homemade pizza.

Burrata Arugula Balsamic glaze/reduction Extra Virgin Olive Oil salt & pepper to taste fruit - Cantaloupe, peaches tomatoes nuts (pistachios or toasted pecans) chopped red onion (optional) pesto (optional)

Place arugula on platter or individual salad plates. Top with burrata, fruit or tomatoes (or both), and choice of nuts. Drizzle with Balsamic glaze, EVOO and salt & pepper. Top with red onion and/or pesto, as desired (the pesto goes well if using tomatoes instead of fruit). Enjoy with crusty bread.

Natalie Muma

Camille’s Field Greens

A simple, no fail, fall salad. Quick, easy and delicious.

Field greens Pistachios Goat cheese/blue chz Green onions Cranberries or cherries 1 T sugar 3 T red wine vinegar 1/3 c evoo

Mortons season salt

Just add together the sugar, red wine vinegar and evoo and stir or shake in a jar.

Assemble salad - I usually use blue cheese for more of a contrast between the cranberries and cheese. You can add season salt to greens or add to dressing. For quantities of green onions, cheese and cranberries….I adjust according to my taste. 

Elizabeth Ehmke

Caesar Salad Pasta

Muma knows that I don't cook and if I do it is something that she taught me to make. My favorite dish that always reminds me of the girls nights, vacations, and living together in college.

1 bag of romaine lettuce,  

1 box of penne pasta, 

1 bag of parmesan cheese, 

1 package of english muffins, 

1 bottle of caesar dressing

First cook the penne pasta. Then cut the english muffins into small squares and fry in a pan with vegetable oil. In a big bowl, put the romaine lettuce, penne pasta, english muffin croutons, and parmesan cheese. Add the caesar dressing and enjoy!

Brittany Palmer