TUSCANY STYLE GARDEN PICNIC AT SUNDOWN

  INSALATA ITALIANA TRICOLORE
6 servings

4 large tomatoes
2 ounces Mozzarella cheese, thinly sliced
12 fresh basil leaves
salt and pepper
4 tbsp extra virgin olive oil
2 tbsp Balsamic Vinegar

Slice the tomatoes and arrange in a beautiful serving platter. Overlap cheese slices on tomatoes. Finely chop the basil and mix with the oil and vinegar. Drizzle the vinaigrette over the salad. Finally, grind salt and pepper over all.

INSALATA DI PIGNOLI, RUGOLA E PARMIGIANO

Wash and dry about ½ pound of Aragula, cut away the stems, put in a bag and refrigerate. When ready to serve, cut the aragula in thin strips in a salad bowl. Add 1½ ounces of slivered Parmesan and ½ cup of pine nuts. Toss the salad with 3 tb extra virgin olive oil until each leaf is coated; add some Balsamic vinegar (1 tb) and salt and pepper to taste.

ARISTA ALLA FIORENTINA
Slowly roasted pork infused with fresh spices.

5 lb pork loin roast
2 garlic cloves, peeled and chopped
1/2 tsp fresh rosemary
4 fresh sage leaves
salt and ground pepper
olive oil

Prepare the pork roast early on the day of the dinner. It is good served hot or cold. Cut away the excess fat and clean the meat. Chop the garlic, rosemary, fresh sage, salt and ground pepper. With a sharp knife, make several incisions in the meat and stuff them with the chopped herbs and spices. Coat the outside of the roast with olive oil and sprinkle with salt and pepper and a little more of the sage and rosemary. Place the meat in a roasting pan filled with 1 inch water. Roast uncovered in a preheated 325 F for 2 or more hours, basting occasionally. When cooked and golden, remove to a plate and wrap in aluminum foil until ready to eat. Serve at room temperature.

FEDELINI WITH GRILLED PEPPERS AND ZUCCHINI
Serves 8
Fedellini is a dried string pasta narrower than spaghetti.

4 tbsp extra virgin olive oil
3 tbsp seasoned balsamic or aged sherry vinegar
4 zucchinis, rinsed, ends removed and slice once lengthwise
1 large red onion in ½ inch slices
2 garlic cloves minced
salt and ground pepper
2 large red or yellow bell peppers, grilled, peeled and seeded and cubed
1 cup chopped tomatoes
1 cuo chicken broth
1 lb fedelini
1/4 cup each finely chopped fresh basil and cilantrillo
8 slivers of curled, sliced Parmesan cheese or ½ cup freshly grated.

Combine oil, vinegar and salt and pepper in large bowl. Marinate the zucchini, onions, garlic and pepper for 40 minutes. Drain the vegetables reserving the marinade. Grill the vegetables 5 minutes per side. Remove from grill cool and cut the zucchini and onion in 3/4 inch pieces. Put the marinade in saucepan. Add the zucchini, onion, peppers, tomatoes and broth and bring just to the boil. Turn off the heat. Cook the pasta, drain and add to the vegetables and sauce. Toss well with the basil and parsley and heat for 3 minutes. To serve, spoon on individual plates and add the Parmesan on top. Serve along a serving platter with the pork slices.

FRUIT COMPOTE
6 servings

3 peaches
2 cups seedless grapes
2 cups watermelon bowls
2 cups honeydew melon balls
2 tbsp orange liqueur
fresh mint leaves

Peel and slice the peaches into a bowl, mix in the grapes and melon balls. Spoon liqueur over fruit and chill briefly, Spoon into large-bowled wine glasses. Garnish with mint sprigs. Serve as a light dessert. For the finishing touch expresso coffee and brandy.

Try a different kind of burger this summer!!

1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce.

2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers.

3. Classic Burger: hamburger with ketchup, mustard and pickles.

4. Greek Burger: topped with herbed Feta cheese, black olives and onions.

5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce.

6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon.

7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices.

8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli.

9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing.

10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers.

11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions.

12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun.