Salami Sun Dried Tomato Wedges Food

SALAMI WEDGES

Steps:

• Combine the cream cheese filling and spread between salami slices.
• Stack to 4 slices then chill for up to an hour (or before serving time)
• Cut into 4 wedges. Dip sides into parsley.

SALAMI & SUN-DRIED TOMATO WEDGES

Steps:

• Blend or process half the cheese with basil until smooth.
• Blend or process remaining cheese separately with tomatoes until smooth.
• Cut rounds from the bread the same size as the salami.
• Spread a slice of salami with basil mixture, top with a bread round.
• Spread bread with tomato mixture, top with a slice of salami.
• repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
• Cover, refrigerate for 30 minutes.
• Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
• Can be prepared 3 hours ahead.
• Store covered in refrigerator.
• Not suitable to freeze.
• Preparation time does not include refrigeration time.

SUN-DRIED TOMATO AND SALAMI COUSCOUS SALAD - WHOLE FOODS

Steps:

• In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
• Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.

FRIED GREEN TOMATO WEDGES

Steps:

• Combine cornmeal, salt, pepper and cayenne pepper in medium bowl & set aside.
• Whisk together the buttermilk, eggs and lime juice & set aside. This will curdle slightly.
• Pour oil in frying pan to a depth of 1/2" & heat.
• Working in batches, dip tomatoes in buttermilk mixture, then in the cornmeal mixture.
• Fry tomatoes until golden brown, about 1 minute on each side.
• Place first on paper towel to soak up excess oil, and serve on plate lined with parchment paper.
• Sprinkle with a bit of salt while hot.

CHEESY BAKED SPAGHETTI SQUASH BOATS WITH SALAMI, SUN-DRIED TOMATOES, AND SPINACH

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4" from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30-50 minutes, depending on size of squash. Let cool slightly.
• Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
• Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
• Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
• Do Ahead
• Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
• With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
• Preheat grill.
• Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
• Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
• Remove the fish from the grill.