Types of Food

Cold vegetable sandwiches can be enjoyed on a hot summer day, or as tea sandwiches.

Cold vegetable sandwiches can be prepared on sourdough, ciabatta, focaccia, French bread, croissants, pumpernickel, multigrain, whole wheat, rye, or white bread.

Havarti and Cucumber

Havarti and cucumber sandwiches can be made with mayo, Dijon mustard, honey mustard or Italian dressing.

Havarti is a creamy and slightly soft cheese which pairs well on a veggie sandwich with cucumber and tomatoes.

Havarti and cucumber sandwiches can be served on multigrain, white, or whole wheat bread.

• cucumber
• tomato
• spinach
• red onions
• green pepper
• Havarti

Pesto Mozzarella

Pesto mozzarella sandwiches are caprese sandwiches with a few added veggies.

You can use fresh mozzarella for this creamy sandwich, and fresh pesto spread on each side of bread to make this delicious sandwich.

Arugula is added to pesto mozzarella sandwiches for an earthy toned sandwich.

Pesto mozzarella sandwiches are best served on focaccia bread.

• zucchini slices
• red pepper
• red onions
• tomatoes
• mozzarella
• arugula
• pesto 

Apple and Brie

Apple and brie sandwiches are a rich and creamy cold sandwich with a hint of sweet fig jam and a little garlic finish to it.

Basil leaves and spinach add a bit of greenery and earthy flavors to the creamy brie sandwich.

Apple and brie sandwiches are best served on ciabatta bread.

• brie
• apple slices
• fig jam
• spinach
• basil leaves
• garlic mayo

Avocado and Cucumber

Avocado sandwiches can be served with garlic mayo, hummus, or balsamic as the sauce for your cold vegetable sandwich.

You can add a few greens such as red leaf lettuce or sprouts to your avocado sandwich.

• garlic mayo or hummus
• lettuce
• sprouts
• feta
• cilantro
• balsamic reduction

Jalapeno Havarti and Sundried Tomato

Jalapeno Havarti cheese sandwiches are spicy sandwiches made with chipotle mayo to give it a bit of a kick.

You can even add a few slices of pickled jalapenos in your sandwich if desired.

Jalapeno Havarti and sundried tomato sandwiches are best served on sourdough bread.

• jalapeno Havarti
• sundried tomatoes (julienned)
• dill pickles (sliced thin)
• sprouts
• avocado slices
• red onions
• garlic mayo or chipotle mayo

Chickpea and Artichoke

Chickpea and artichoke sandwiches have a bit of citrus and earthy tones.

Mashed chickpeas are mixed together with red pepper, red onions, cucumber, parsley, fresh lemon juice and olive oil.

Spread chickpea mixture over one slice of bread, and top with spinach and basil leaves. Place the other piece of bread on top and enjoy.

Chickpea and artichoke sandwiches are best prepared on French bread.

• mashed chickpeas
• sliced artichoke hearts
• red pepper
• cucumber
• red onions
• parsley
• spinach
• lemon juice
• olive oil
• basil leaves

Mediterranean

Mediterranean sandwiches are filled with savory tzatziki sauce and feta cheese.

Mediterranean sandwiches are filled with juicy tomato and cucumber.

Feta and tzatziki sandwiches are best prepared on focaccia bread.

• feta
• tomato
• lettuce
• cucumber slices
• red onions
• tzatziki sauce

Cheddar and Tomato

Cheddar and tomato sandwiches are creamy, sharp and tangy.

Cream cheese is spread on one side of bread, and then layers of vegetables are piled on top.

Sharp cheddar cheese is added on top of the vegetables along with a few sprouts to make this cheddar vegetable sandwich.

Cheddar tomato sandwiches are best prepared on multigrain or rye bread.

• cream cheese
• tomato slices
• cucumber slices
• red onions
• sprouts
• avocado slices
• lettuce
• cheddar cheese

Hummus and Avocado

Hummus and avocado sandwiches are best made with garlic hummus.

Garlic is an invigorating flavor that ties the veggie sandwich together.

Hummus and avocado sandwiches are made with sprouts, lettuce, tomato, cucumber, and red onions.

Another option is to add garlic mayo on one side of the sandwich if desired.

Hummus sandwiches are best prepared on sourdough or multigrain bread.

• hummus
• avocado slices
• sprouts
• lettuce
• tomato slices
• cucumber slices
• red onions

Swiss and Pickles

Swiss and pickle sandwiches are creamy and tart sandwiches with a hint dill flavor.

Swiss and pickle sandwiches are made with garlic mayo and whole grain mustard spread on each side of bread.

Swiss and pickle sandwiches are best served on pumpernickel bread.

• Swiss cheese
• pickle slices
• lettuce
• red onions
• garlic mayo
• whole grain mustard

San Marzano tomatoes are the best tomatoes for making pizza sauce because of their sweet and rich flavor.

San Marzano tomatoes pizza sauce is a thick and lush pizza sauce with a sweet finish that you can use for pizza, pizza pretzels, or as a breadstick dipping sauce.

San Marzano Tomatoes for Pizza Sauce

San Marzano tomatoes are less acidic than Roma tomatoes, and have a more powerful flavor.

San Marzano pizza sauce is a little on the sweeter side.

If you were to make pizza sauce with Plum or Roma tomatoes, you would have to add more sugar or add butter to the pizza sauce to balance out the acidity.

San Marzano tomatoes were first grown in volcanic soil from the volcanic eruption of Mount Vesuvius close to Naples in Italy.

San Marzano tomatoes have very thick walls, thick fleshy inside, and very few seeds. Therefore, when the tomatoes are broken down to make pizza sauce, it creates a paste like consistency.

This makes San Marzano pizza sauce extra thick and creamy.

Breaking Down San Marzano Tomatoes

There are 2 ways you can break down San Marzano tomatoes for pizza sauce.

Hands

You can use your hands to break apart your tomatoes for pizza sauce. It will feel slimly and wet! But you need to break down the tomatoes in order for you not to have a chunky sauce.

Pastry Blender

A pastry blender will easily cut tomatoes into small pieces while keeping your hands clean!

Press the pastry blender into the tomatoes and cut them into bite sized pieces. Then you’ll be ready to make your pizza sauce.

Draining San Marzano Tomatoes

You should drain off tomato juices of San Marzano tomatoes when you’re making pizza sauce.

Draining off the juices will make the pizza sauce have a thicker consistency, and you can always add the juice drippings if the pizza sauce is too thick for your liking.

You have more control over the pizza sauce consistency by draining the San Marzano tomatoes.

To drain your tomatoes, place a strainer on top of a glass bowl. Add your tomatoes into the strainer and let them sit for about 20 minutes prior to making your pizza sauce.

Garlic aioli can be used as a dipping sauce, as a spread on burgers, or on crostini’s.

You can add garlic aioli on salmon burgers, cauliflower tacos, and more!

Garlic aioli is made by adding fresh minced garlic or roasted garlic, fresh lemon juice, salt and pepper to your aioli base.

Fries

Garlic aioli gives a hint of garlic flavor for French fries, sweet potato fries, or truffle fries.

You can use roasted garlic or minced garlic to create different strengths of garlic to use in your aioli.

You can also add lemon, paprika or hot sauce to garlic aioli for a spicy or citrusy flavoring.

• Garlic parmesan truffle fries with roasted garlic aioli
• Sweet potato fries with spicy garlic aioli

Cauliflower Bites

Cauliflower bites are small pieces of cauliflower that are either baked or deep fried.

Cauliflower bites typically have a spicy sauce on them, which makes garlic aioli a good pairing.

Garlic aioli will help tone down the spice, balancing out the flavors.

• Cauliflower bites with garlic aioli

Beef Burgers

Beef burgers are are summer favorite, and you can use garlic aioli in place of mayo for your burger.

Garlic aioli goes well with burgers toppings such as caramelized onions, jalapenos, Havarti cheese, mushrooms, and bacon.

• Wagyu beef burgers with roasted garlic aioli
• Jalapeno pepper jack burgers with garlic avocado aioli

Salmon Burgers

Salmon burgers are specialty burger you can use garlic aioli on.

Garlic aioli can be flavored with lemon, pineapple, or avocado to use on salmon burgers.

Garlic aioli goes well with salmon burgers toppings such as red onions, arugula, avocado slices, jalapeno slices, and cucumber slices.

• Salmon Burgers with lemon garlic aioli
• Salmon burgers with roasted garlic and pineapple aioli

Cauliflower Tacos

Cauliflower tacos are spicy tacos made with chipotle or hot sauce.

Garlic aioli can be drizzle over the tacos at the end for a delicious savory sauce to tone down the spice of the tacos, or spread over the tortilla.

You can add coleslaw, avocado slices, diced tomatoes, radish slices, or cilantro leaves to cauliflower tacos.

• Chipotle cauliflower tacos with garlic aioli

Zucchini Bites

Zucchini bites are slices of zucchini that have been dredged and breaded, and then deep fried.

Zucchini bites are crispy on the outside, and soft on the inside.

Crispy zucchini bites can be dipped into garlic aioli sauce right after they have cooled down.

• Crispy zucchini bites with garlic aioli

Crab Cakes

Crab cakes are a delicacy food that are served in upscale restaurants.

Crab cakes are formed into a patty shape, and then fried in olive oil until both sides have a crispy outer layer.

Crab cakes can be dipped into lemon garlic aioli for citrusy garlic dipping sauce.

• crab cakes with lemon garlic aioli

Chickpea Fritters

Chickpea fritters are patties or sticks made with chickpeas.

Chickpea fritters are cooked to create a crispy outer layer, and then can be dipped into garlic aioli for a warm savory appetizer.

• chickpea fritter with garlic smoked paprika aioi

Bacon and Egg Crostini

Bacon and egg crostini’s have a thin layer of roasted garlic aioli on top of a freshly made crostini.

Eggs are hard boiled, and then cut into slices. Sliced eggs are placed a slice on top of the roasted garlic aioli crostini.

Crispy bacon bits are sprinkled on top with a few pieces of chopped up avocado to finish off the crostini.

Tacos are favorite family dinner that can be paired with taco coleslaws cilantro lime coleslaw, avocado crema coleslaw, or honey mustard coleslaw depending on the taco meat or vegetables you choose.

Taco coleslaws are made by adding a sauce to a coleslaw base.

Coleslaw bases can be made with a combination of red cabbage, green cabbage and carrots. You can also add cilantro leaves to your coleslaw mix as well if you like.

Cilantro Lime Coleslaw

Cilantro lime coleslaw is a tangy, vinegar based taco coleslaw.

Fresh lime juice, rice vinegar, olive oil, and salt are mixed together to create the sauce for the coleslaw.

In a separate bowl, mix together shredded carrots, green cabbage, purple cabbage, and cilantro leaves.

Add lime vinegar sauce over the coleslaw mixture and mix to coat the coleslaw.

Cilantro lime coleslaw works well with shrimp tacos, beef tacos, and cauliflower tacos.

Cilantro Lime Crema Coleslaw

Cilantro lime crema is a thick lime sauce coleslaw you can use with chicken tacos, or fish tacos.

Sour cream, mayo, cilantro leaves, lime zest, lime juice, minced garlic, and salt are blended in a food processor until the sauce is thick and smooth.

In a separate bowl, mix together shredded carrots, green cabbage, and purple cabbage.

Pour cilantro lime crema sauce over coleslaw, and mix together until the coleslaw is fully coated.

Avocado Crema Coleslaw

Avocado crema coleslaw is a coleslaw coated in avocado sauce made with yogurt.

Avocado crema coleslaw is made by first making an avocado crema, which is then used to coat the coleslaw.

Thick plain yogurt mixed with avocado makes the sauce creamy and full bodied. It has a strong lime flavor to the avocado crema that finishes the sauce off well.

Avocado crema sauce is made by combining plain yogurt, avocado, cilantro leaves, minced garlic, fresh lime juice, olive oil, and a little salt in a food processor. To keep the sauce full and thick, the mixture is only “pulsed” in the food processor until it combines.

Coleslaw is made with shredded red cabbage, green cabbage, and carrots.

Mix avocado crema with coleslaw for a creamy avocado taco coleslaw. You can use it on top of shrimp tacos, cauliflower tacos, pulled pork tacos, chicken tacos, and fish tacos.

Creamy Mexican Coleslaw

Creamy Mexican coleslaw is a thick sauce made with a sour cream base with a hint of cumin flavor.

A bag of coleslaw mix (shredded red cabbage, green cabbage, and carrots) are combined with sliced green onions and chopped cilantro leaves for the base of the taco coleslaw.

In a separate bowl, mayo and sour cream are mixed together along with fresh lime juice, cumin, cayenne pepper and salt and pepper.

Add the spicy lime sauce to the coleslaw mixture to coat the cabbage.

Your creamy Mexican coleslaw can be used over steak tacos and chicken tacos.

Honey Mustard Coleslaw

Honey mustard coleslaw is best served over barbeque pork tacos.

To make the honey mustard sauce for the coleslaw, mix together Dijon mustard, mayo, honey, milk, and salt and pepper.

Drizzle sauce over a coleslaw mix. You can find coleslaws mixes near your produce section. Coleslaw mixes include red cabbage, green cabbage and carrots.

Honey mustard coleslaw goes well over a BBQ sauce marinated meat for tacos like pork or chicken.

Jalapeno Cilantro Coleslaw

Jalapeno cilantro coleslaw is the perfect addition to pulled pork tacos or fish tacos.

In a large bowl, add shredded green cabbage, grated carrots, sliced red onions, diced jalapeno peppers, and cilantro leaves to base of the coleslaw.

In another bowl, whisk together mayo, fresh lime juice, cayenne pepper, honey, and salt and pepper.

Add lime sauce to jalapeno coleslaw to coat the mixture.

Spoon coleslaw over tacos to enjoy!

Steak tacos are typically made with flank steak, and grilled to perfection.

You can make your own steak tacos right at home with drizzled sauces such as chimichurri Sauce, avocado crema sauce, and cilantro lime sauce.

You can also make many different types of salsa to spoon over your steak tacos like salsa verde, avocado salsa, or charred tomato salsa.

Salsa Verde

Salsa verde is a spicy and tangy green salsa to drizzle over steak tacos.

Salsa verde is made with roasted tomatillos. Tomatillos are green tomatoes that come in a paper husk which needs to be removed prior to roasting them.

Roasting tomatillos neutralizes the acidity of the tomatoes, making it a savory base as a salsa.

After the tomatillos are cooked, they are placed in a food processor with finely chopped onions, serrano pepper, fresh lime juice, cilantro and cumin.

Once the salsa has been “pulsed” until the tomatoes are broken up, it’s ready to serve.

Jalapeno Lime Crema

Jalapeno lime crema is a spicy, citrusy sauce that works well with steak tacos.

Depending on how spicy you want your sauce, you can start with 1 jalapeno, and add more if you want it with a bit more heat. You can also remove the seeds and membrane from the jalapenos and only use the pepper to have a more mild crema sauce.

Jalapenos, chopped up onions, cilantro leaves, minced garlic, fresh lime juice, honey, salt, and sour cream are placed in a food processor, and blended until smooth. Scrape down the sides of the food processor, and then blend again until all of the ingredients are incorporated.

Cilantro Lime Crema

Cilantro lime crema is a creamy, tangy sauce you can spoon over steak tacos.

Sour cream, mayo, cilantro leaves, lime zest, lime juice, minced garlic, and salt are blended in a food processor until the sauce is thick and smooth.

Cilantro lime crema can be used to mix with coleslaw (shredded cabbage and cilantro leaves), which you can add to your taco as well.

Tomato Salsa

Tomato salsa is a juicy, chunky salsa that has a little bite to it.

Salsa adds a ton of flavor and compliments tacos well as a topping.

Salsa can be paired with guacamole well for serving on top of steak tacos.

Tomato salsa is made by adding whole canned tomatoes, and a can of diced tomatoes with green chilies (Rotel tomatoes work well) as the base of the salsa.

Finely chopped jalapeno with the seeds removed are added to the salsa, as well as some diced onions.

A few herbs like garlic and cumin are added, and then the salsa can be “pulsed” only in a food processor. Don’t overmix the salsa until it becomes a mush.

Pulse the salsa 7-10 times to get it just perfectly chunky.

Chimichurri Sauce

Chimichurri sauce is a red wine vinegar sauce that is made with fresh herbs and olive oil.

Chimichurri sauce is made by mixing together olive oil, red wine vinegar, minced garlic, fresh parsley, oregano, red pepper flakes, minced red chili pepper, fresh lemon juice, and a little salt and pepper.

Chimichurri sauce needs to rest for at least 30 minutes to let the herbs infuse into the olive oil and vinegar to create this herbaceous sauce to drizzle over steak tacos.

Avocado Salsa

Avocado salsa is a creamy, spicy salsa made with fresno chilis. You could also use a jalapeno pepper as a substitute if you can’t find fresno chilis.

Avocados are diced to create the base of the salsa, and placed in a large bowl.

Diced red onion, minced fresno chilis, minced garlic, fresh lime juice, cilantro leaves and salt are added to the bowl of avocados.

Gently mix the salsa so the avocados stay diced and they don’t mash together until all of the ingredients are combined.

Spoon salsa over steak tacos to enjoy!

Corn Salsa

Corn salsa is a sweet and spicy salsa you can use for steak tacos.

Corn salsa is made with corn, finely chopped jalapenos, red onions, and bell pepper.

A little bit of freshly minced garlic, lime juice, cumin, chili pepper and fresh cilantro leaves are the spices that are added to the savory corn salsa to create the tangy flavoring.

Charred Tomato Salsa

Charred tomato salsa and avocado crema sauce pair well together for steak tacos. Both of them give the steak tacos a refreshing and creamy flavoring.

Whole tomatoes, half a red onion, and a serrano pepper are coated in olive oil, and grilled on the BBQ for a few minutes until they begin to char.

After the ingredients have cooled, they are chopped and placed into a food processor.

Minced garlic, and cilantro leaves are added to the food processor until the salsa is fully combined.

Place salsa in a bowl, and add fresh lime juice to finish off charred tomato salsa for your steak tacos.

Avocado Crema

Avocado crema sauce is a sauce made out of avocados that is blended with yogurt and herbs to make a tangy, citrusy sauce for steak tacos.

Avocado crema sauce is made with thick plain yogurt which gives the crema a thick base.

The yogurt mixed with avocado makes the sauce creamy and full bodied. It has a strong lime flavor to the avocado crema that finishes the sauce off well.

Avocado crema sauce is made by combining plain yogurt, avocado, cilantro leaves, minced garlic, fresh lime juice, olive oil, and a little salt in a food processor. To keep the sauce full and thick, the mixture is only “pulsed” in the food processor until it combines.

Tacos are favorite family dinner that can be paired with crema sauces like cilantro lime crema, avocado crema, or chipotle lime crema depending on the taco meat or vegetables you choose.

Crema sauce is usually made with sour cream for a full body sauce for tacos, but you can also use Greek yogurt for a lighter sauce if desired.

Chipotle Lime Crema

Chipotle lime crema is a spicy, creamy sauce for tacos.

Chipotle lime cream is made by combining sour cream, chipotles in adobo sauce, fresh lime juice, lime zest, honey and salt and blending them together. You can thin out the sauce with a bit of water if desired.

Chipotle lime crema goes well with fish tacos, cauliflower tacos, or chicken tacos.

Avocado Crema

Avocado crema sauce is a sauce made out of avocados that is blended with yogurt and herbs to make a tangy, citrusy sauce for tacos.

Avocado crema sauce is made with thick plain yogurt which gives the crema a thick base.

The yogurt mixed with avocado makes the sauce creamy and full bodied. It has a strong lime flavor to the avocado crema that finishes the sauce off well.

Avocado crema sauce is made by combining plain yogurt, avocado, cilantro leaves, minced garlic, fresh lime juice, olive oil, and a little salt in a food processor. To keep the sauce full and thick, the mixture is only “pulsed” in the food processor until it combines.

You can use avocado crema sauce and spoon it onto the tacos, or you can use it to coat a mixture of coleslaw, and place that inside your taco.

Avocado crema sauce goes well over shrimp tacos.

Lime Crema

Lime crema is a refreshing citrusy sauce you can drizzle over cauliflower tacos or chicken tacos.

Lime crema is made by whisking together sour cream, minced garlic, fresh lime zest, fresh lime juice, and a little bit of salt.

Another option is to substitute sour cream for Greek yogurt for a plainer flavoring. Sour cream can add a tangy flavor, so using yogurt instead focuses solely on the lime flavoring.

Sriracha Crema

Sriracha crema sauce is a spicy and sweet taco sauce.

Sriracha and honey are added to a sour cream or Greek yogurt base,.

Sriracha crema sauce is best used for shrimp tacos.

Jalapeno Lime Crema

Jalapeno lime crema is a spicy, citrusy sauce that works well with steak tacos.

Depending on how spicy you want your sauce, you can start with 1 jalapeno, and add more if you want it with a bit more heat. You can also remove the seeds and membrane from the jalapenos and only use the pepper to have a more mild crema sauce.

Jalapenos, chopped up onions, cilantro leaves, minced garlic, fresh lime juice, honey, salt, and sour cream are placed in a food processor, and blended until smooth. Scrape down the sides of the food processor, and then blend again until all of the ingredients are incorporated.

Cilantro Lime Crema

Cilantro lime crema is a creamy, tangy sauce you can use in fish tacos, or steak tacos.

Sour cream, mayo, cilantro leaves, lime zest, lime juice, minced garlic, and salt are blended in a food processor until the sauce is thick and smooth.

Cilantro lime crema can be used to mix with coleslaw (shredded cabbage and cilantro leaves), which you can add to your taco as well.

Tacos are favorite family dinner that can be paired with green sauces like salsa verde, cilantro lime sauce, or avocado cream sauce depending on the taco meat or vegetables you choose.

Tomatillos are usually the base of many green sauces for tacos. They’re small green tomatoes that are wrapped up in a husk, and need to be peeled to use for salsas.

Salsa Verde

Salsa verde is a spicy green salsa for tacos.

Salsa verde is made with roasted tomatillos. Tomatillos are green tomatoes that come in a paper husk which needs to be removed prior to roasting them.

Roasting tomatillos neutralizes the acidity of the tomatoes, making it a savory base as a salsa.

After the tomatillos are cooked, they are placed in a food processor with finely chopped onions, serrano pepper, fresh lime juice, cilantro and cumin.

Once the salsa has been “pulsed” until the tomatoes are broken up, it’s ready to serve.

Salsa verde is a tangy, spicy salsa for tacos.

Cilantro Lime Sauce

Cilantro lime sauce is a yogurt based sauce with a refreshing citrus taste.

Yogurt, fresh lime juice, lime zest, cilantro leaves, olive oil, salt and pepper is placed in a food processor and blended until smooth.

Cilantro lime sauce goes well with chicken tacos, or cauliflower tacos.

Jalapeno Sauce

Jalapeno sauce is a spicy sauce for tacos.

Jalapeno sauce is made by adding mayo, sour cream, diced jalapenos, cilantro leaves, tomatillo salsa, garlic powder, onion powder, salt and pepper to a blender, and blending until smooth.

Jalapeno sauce works well for pork tacos or steak tacos.

Avocado Cream Sauce

Avocado cream sauce is a sauce made out of avocados that is blended with yogurt and herbs to make a tangy, citrusy sauce for tacos.

Avocado cream sauce is made with thick plain yogurt which gives the crema a thick base.

The yogurt mixed with avocado makes the sauce creamy and full bodied. It has a strong lime flavor to the avocado crema that finishes the sauce off well.

Avocado cream sauce is made by combining plain yogurt, avocado, cilantro leaves, minced garlic, fresh lime juice, olive oil, and a little salt in a food processor. To keep the sauce full and thick, the mixture is only “pulsed” in the food processor until it combines.

You can use avocado cream sauce and spoon it onto the tacos, or you can use it to coat a mixture of coleslaw, and place that inside your taco.

Avocado cream sauce goes well over shrimp tacos.

Tomatillo Avocado Salsa

Tomatillo avocado salsa is a spicy salsa made with tomatillos.

Tomatillos are small tomatoes that have an outer layer which needs to be peeled off order to expose insides.

The insides are what you’ll use to create the salsa. Roughly chop up the tomatillos and add them to a blender.

Chopped up onion, serrano peppers, avocados, cilantro leaves, fresh lime juice and a pinch of salt are added to the blender to create the salsa.

Blend the salsa on high, and add a little bit of water if the salsa is a bit too thick for blending.

Tomatillo Pico de Gallo

Tomatillo pico de gallo is a chunky salsa with a hint of heat.

Tomatillos are peeled and diced and added to a large bowl for the base of the salsa.

Chopped up onions, diced jalapeno, minced garlic, fresh lime juice, cilantro leaves, cumin, and a little salt and pepper are added to the salsa.

Mix with a large spoon to make tomatillo pico de gallo.

Pico de gallo is a chunky, fresh salsa that isn’t blended.

You can use tomatillo pico de gallo on fish tacos, and steak tacos.

Fresh mozzarella is a luscious and rich addition to creamy pasta, crostini or caprese appetizers, and flatbreads.

Fresh mozzarella has a creamy and soft texture, which adds a mild cheese flavoring to dishes.

Fresh Mozzarella and Watermelon Skewers

Fresh mozzarella and watermelon skewers have a citrusy honey lime drizzle on them.

Watermelon is made into balls using a melon baller. Onto each skewer, a piece of watermelon, and a piece of fresh mozzarella is alternated until the entire skewer is full.

Fresh lime juice is mixed with lime zest, salt, and honey for the coating on the skewers.

Drizzle the sauce on top of the skewers, and serve immediately.

Pesto Flatbread

Pesto flatbread is made by using pesto as the pizza sauce.

Slices of mozzarella cheese and sundried tomatoes are arranged over the flatbread and then it’s baked in the oven.

After the flatbread comes out of the oven, more fresh pesto is spooned onto the flatbread. This gives the flatbread more of a burst of pesto flavor for this savory appetizer.

Pistachio Pesto Pasta

Pistachio pesto pasta is a nutty flavored pasta that is finished off with fresh mozzarella.

Pistachio pesto is made by adding fresh mint, oregano, basil leaves to a food processor along with pistachio nuts.

Minced garlic, lemon juice, olive oil and sea salt are added and blended together until the pesto is smooth and oily.

Pistachio pesto is added to cooked pasta and zucchini slices. Zucchini can be cooked along with pasta in the last couple of minutes in the cooking time.

Garnish pasta with pieces of fresh mozzarella cheese, pistachio nuts, and fresh basil leaves.

Strawberry Caprese with Lemon and Basil

Strawberry caprese with lemon and basil is a cheesy and fruity toothpick appetizer.

Cubed mozzarella is marinated with lemon juice, lemon zest, thin strips of fresh basil leaves, olive oil and salt.

Strawberry caprese is made by cutting strawberries in half.

To assemble the appetizer, place a strawberry, a slice of mozzarella cheese, and then repeat again together in a stack.

A toothpick is placed through the stack to create the strawberry caprese appetizer.

Fresh ground pepper is sprinkled on top of the appetizer to finish it off.

Creamy Tomato Pasta

Creamy tomato pasta is made by cooking onions in butter and minced garlic in pot on medium heat.

Tomato paste, crushed tomatoes, and red pepper flakes are added to the pot to create the base of the creamy tomato sauce.

Heavy cream is added for the rich sauce flavoring, along with freshly grated Parmesan cheese and basil leaves.

When the cheese has melted into the sauce, it’s ready to serve.

Garnish with pieces of fresh mozzarella, and a couple of basil leaves.

Peach Caprese Appetizer

Peach caprese appetizer uses slices of peaches to create a sandwich.

In between the layers of peaches is a slice of mozzarella.

On the top layer of peach, add a single leaf of basil and a drizzle of balsamic vinegar.

Place a toothpick through the sandwich so it can easily be eaten without it falling apart.

Pepperoni Caprese Bites

Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.

To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.

Drizzle basil vinaigrette dressing on top and serve immediately.

Peach Flatbread

Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.

Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.

Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.

Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.

Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.

Spaghetti Margarita Pasta

Spaghetti margarita pasta is a tomato pasta with a creamy fresh mozzarella cheese finish.

The tomato sauce is made by cooking butter with minced garlic and olive oil in a frying pan on medium heat.

Halved grape tomatoes are added to the saucepan with a bit of sugar to sweeten the acidic tomatoes.

Fresh basil leaves are added to finish off the sauce, and then it’s tossed with cooked spaghetti.

Shaved Parmesan cheese, and pieces of fresh mozzarella are added and mixed into the hot pasta, which will let them melt and add a creamy, rich flavoring.

Caprese Pesto Crostini

Caprese pesto crostini’s are made by marinating cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.

Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.

Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.

Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic vinegar.

Simple Mozzarella Bruschetta

Simple mozzarella bruschetta is a tasty appetizer you can serve warm, right out of the oven.

Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.

Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.

Drizzle balsamic reduction over the bruschetta and enjoy!

Chicken Parmesan

Chicken Parmesan is a savory pasta made with fresh mozzarella cheese that’s baked in the oven.

Chicken is tenderized and soaked in egg. Chicken is covered in a mixture of bread crumbs, Parmesan cheese, and garlic powder.

Chicken is baked in the oven, and then a little bit of tomato sauce is poured overtop. A slice of fresh mozzarella is placed on top of the chicken and baked until the cheese begins bubbling.

Serve chicken Parmesan over spaghetti coated in tomato sauce.

Prosciutto Peach Skewer

Prosciutto peach skewer uses fresh peaches wrapped in prosciutto.

Fresh mozzarella is added to the skewer for a creamy, cheesy addition to the juicy peaches.

Drizzle with balsamic vinegar and honey to finish off this delicious tangy appetizer.

Mozzarella Basil Gnocchi

Mozzarella basil gnocchi is a quick and easy weeknight dinner you can make!

Gnocchi is cooked with olive oil and minced garlic.

Tomato sauce and red pepper flakes are added to the pan for a bit of spicy tomato sauce.

Fresh basil leaves are stirred in to add a little bit of peppery finish to the sauce.

Finish off by adding slices of fresh mozzarella to the top of the pasta. You can add a lid on top of the pan to melt the cheese.

You can serve your fresh mozzarella pasta with garlic bread, or Caesar salad if desired.

Lemon and Mozzarella Ravioli

Lemon and mozzarella ravioli is a citrusy and creamy, rich pasta.

Fresh mozzarella is placed in a food processor with ricotta cheese, lemon juice, and lemon zest.

Spoon cheese mixture onto a fresh pasta sheet, and fold and press the edges of the ravioli.

Boil ravioli until the pasta is cooked through.

Fresh mozzarella ravioli is served with brown butter and sage sauce.

Garnish with Parmesan cheese shavings.

Hollandaise sauce is a rich, creamy sauce with a hint of lemon citrus flavor.

Hollandaise sauce is typically used for drizzling over eggs benedict, but you can also use it as a pasta sauce.

Hollandaise sauce can have basil leaves, chilies, orange, lime, cayenne, or Dijon added to it for an enhanced flavor to serve over pasta dishes.

Salmon Pasta with Lime Hollandaise Sauce

Salmon pasta with lime hollandaise sauce

Salmon fillets are pan fried with salt, pepper, and a bit of lime juice squirted on top.

To make lime hollandaise sauce, butter is melted over a hot water bath. Butter is placed in a metal bowl over a pot filled with about 1″ of water. The water should be boiling in order for the butter to melt.

In a separate heat proof bowl, egg yolks, lime zest, and lime juice are whisked together.

When the butter has melted, slowly add it to the egg yolk mixture whisking vigorously so the eggs do not begin to cook.

Once the pasta has been cooked and drained, you can drizzle lime hollandaise sauce over your salmon and pasta for a citrus, buttery sauce to enjoy.

Pasta Salad with Steak and Basil Hollandaise Sauce

Pasta salad with steak and basil hollandaise sauce is a full meal with veggies, steak, and pasta.

Pasta salad is made with pasta, corn, cannellini beans, cherry tomatoes, butter lettuce and onions.

Steak is sautéed with garlic and butter to sear it, and then it’s let to rest while the hollandaise sauce is made.

Hollandaise sauce is made by melting butter over a hot water bath. You can put a metal bowl over a pot filled with about 1″ of water in the bottom. The water should be boiling in order to melt the butter.

In another bowl, place egg yolks, fresh basil leaves, fresh lemon juice and salt and whisk them together.

You can cut the basil leaves into strips, or chop it up finely. Once the butter has melted, slowly add the butter to the egg yolk bowl whisking vigorously so you don’t cook the eggs.

Basil hollandaise sauce has a bit of a kick to it. You can add fresh chilies as well to make it a bit more spicy.

Hollandaise sauce is drizzled over steak and pasta salad for a creamy and rich flavoring.

Shrimp Sausage Pasta With Hollandaise Sauce

Shrimp sausage pasta with hollandaise sauce is a spicy pasta drizzled with a creamy sauce.

Olive oil is heated in a pan, and then slices of chorizo are cooked until they turn brown on each side.

Deglaze the pan with a bit of dry white wine.

Add shrimp, capers, and a bit of caper juice and cook until the shrimp turn pink. Add lemon juice to the pan, and then add cooked pasta to coat in a bit of sauce.

Prepare your hollandaise sauce by melting butter over a hot water bath. You can put a metal bowl over a pot filled with about 1″ of water in the bottom. The water should be boiling in order to melt the butter.

In another bowl, place egg yolks, fresh lemon juice and salt and whisk them together.

Once the butter has melted, slowly add the butter to the egg yolk bowl whisking vigorously so you don’t cook the eggs.

Drizzle hollandaise sauce over shrimp and chorizo pasta and enjoy!