Nino Salvaggio International Marketplace's harvest ready recipes - New York News

Nino Salvaggio International Marketplace's harvest ready recipes

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Zesty Sweet Corn Salsa

(makes 6 cups or 8 portions )

2 cups Michigan Sweet Corn Kernels, raw
2 cups Black Eyed Peas, cooked or canned and drained
2 cups Red Onion, diced 1/4"
2 Red Peppers, seeded and diced 1/4"
6 Stalks Green Onion, chopped
4 Roma Tomatoes, seeded and diced 1/4"
4 Tbsp. Fresh Cilantro, chopped
2 tsp. Jalapeno Pepper with Seeds, minced
1 cup Zesty Italian Dressing
1 cup Sweet & Spicy French Dressing

Combine the first eight ingredients (all except dressings) in a non-reactive bowl (stainless steel, glass or plastic) and stir. Refrigerate 2 to 3 hours (chilled) before serving to allow all the flavors to blend together.
One hour before serving, stir in the dressings.
Enjoy with crispy tortilla chips or any corn chips for a nutritious snack!

Ratatouille Strudel with Smoked Gouda Cheese

Ingredients :
(2 Portions)

1/4 cup Olive Oil
1/2 cup Sweet Onion
1 cup Eggplant
1/4  cup Yellow Squash
1/4 cup Zucchini
1 Tbsp. Garlic
1/2 cup Grape Tomatoes
1/2 cup Smoked Gouda Cheese
1/4 tsp. Dry Oregano
1/4 tsp. Dry Basil
Salt & Pepper
1 1/2 cups Salvaggios Marinara Sauce
2 sheets    Dufour All Butter Puff Pastry
1 each Egg, Extra Large


In a non-stick skillet over medium high heat, saute onion for 2 minutes, then add garlic and saute one minute longer.
To that mixture add all remaining vegetables & herbs (eggplant, yellow squash, zucchini & grape tomatoes, oregano and basil) and saute for approximately 6 to 8 minutes or until the vegetables are slightly tender. 
Drain off any excess liquids from the sauteed mixture and add 1/2 cup of the Marinara sauce. 
Chill the mixture then fold in the shredded smoked Gouda cheese.
Open puff pastry and on a lightly floured surface with a rolling pin, roll dough to a dimension of approximately 8" high by 10" wide.
Visually or physically mark the surface of the dough into thirds (left to right and place the chilled Ratatouille mixture down the middle third of the dough (from left to right) leaving a minimum of 1/2" of space at both ends of the dough for you to create a seal.
Before folding the dough over the filling, brush the beaten egg mixture around the perimeter of the rectangle dough (about 1/2" to 1" width).
Trim the bottom third of the dough (if necessary) and fold it over the Ratatouille mixture, just past half way.  Then paint the TOP section of that dough with some of the beaten egg mixture once more.
Repeat the procedure by folding the top half of the puff pastry over the Ratatouille leaving enough additional dough to overlap the opposite side by 1 inch and create a seal.
Pinch both narrow ends of the strudel closed with your fingers or the tines of a fork and carefully turn the whole strudel over (seam side down) onto a non-stick cookie sheet.
Brush the surface of the strudel with the remaining beaten egg mixture and then pierce the top of the strudel in 1/2" slices 3 or 4 times along its length.
Place the strudel in a 400 degree oven for approximately 25 to 30 minutes or until the pastry has puffed up and is medium brown.
Remove strudel from the oven and allow to cool 5 to 10 minutes.
Cut into portions and serve with the remaining heated Marinara Sauce.

Seasonal Roasted Vegetables

(Serves 6 to 8 Portions)

1 cup Baby Carrots, whole
1 cup Zucchini, cut in 1" pieces
1 cup Yellow Squash, cut in 1" pieces
1 cup Cauliflower Florettes, broken in 1" pieces
1 each Eggplant, cut in 1" pieces (with or without skin)
1 cup Mushrooms, whole or 1" wedges
1 cup Brussels Sprouts, cut in half
1 each Red Bell Pepper, cut in 1" pieces
1 each Orange / Yellow Bell Pepper, cut in 1" pieces
2 each Red Onion, cut in 1" pieces
1/2 cup Olive Oil
1 tsp. Garlic Powder
2 tsp. Oregano, dry crushed
1/2 tsp. Thyme, dry leaf
2 Tbsp.    Salt
2 tsp.Black Pepper, ground

Place all ingredients in a large mixing bowl and toss well to mix colors and coat each piece with oil and seasonings.
Spread vegetables evenly and without crowding on a non-stick cookie sheet pan and roast in a pre-heated 400F oven for approximately 30 minutes or until vegetables are slightly softened and evenly colored.

Michigan Honey Rock Melon Salad with Mint and Basil Dressing

(Serves 4)

1 Honey Rock Melon, Seeded, Peeled and cut into 1" to 2" pieces
¼ Cup Chopped Mint Leaves Freshly
¼ Cup Chopped Basil Leaves
¼ Cup Lemons Juiced
1/2 Cup Simple Syrup (equal amounts sugar and water heated until sugar dissolves, cool)
2 Tbsp Amaretto Liquor (Optional)
To Taste     Freshly Cracked Black Pepper

Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and Amaretto. Blend until smooth.
Add the vinaigrette to the melon and toss to combine. Garnish with mint and basil sprigs and cracked black pepper to taste.

Creamy Michigan Cucumber Dill Salad

(Serves 4 to 6)

2 lbs. Cucumbers, peeled, seeded and cut 1/4" on bias
1 ea. Red Onion, julienned
2 TBSP Dill, Fresh, chopped
2 TBSP Green Onion, sliced 1/4"
1 cup Mayonnaise
1 cup Sour Cream
1 tsp. Garlic Powder
1 tsp. Celery Seed
2 Tbsp. Granulated Sugar
2 Tbsp. Rice Wine or Cider Vinegar
1/4 tsp.Salt
1/4 tsp. Black Pepper
2 cup Grape Tomatoes (Optional)

Peel cucumbers.
Cut cucumbers in half lengthwise and then cut on a bias at an angle approximately 1/4" to 3/8" wide.
Mix with the rest of ingredients.
Salt and pepper to taste.
Optional: Add grape tomatoes to taste.

Michigan Green Bean and Tomato Salad


(4 Portions)

1 1/2 pounds Michigan Green Beans, trimmed, cut 2"
1/2 cup Red Onion, thinly sliced
2 cups Michigan Roma Tomatoes, seeded, diced
1 cup Celery, chopped
1 cup Michigan Sweet Corn, cut kernels
4 each Red Skin Potatoes, cooked, quartered
1/4  cup Michigan Basil, Fresh, chopped
1 cup Nino's Creamy Maytag Bleu Dressing

Place beans in a sauce pan and cover with water.
Bring to a boil.
Cook, uncovered, for 8-10 minutes or until crisp-tender.
Drain and rinse with cold water.
Place in a large bowl; add onion, tomatoes, celery, sweet corn kernels, cooked potatoes and basil.
Add dressing of choice and toss gently.

Sweet Corn & Pepper Jack Cheese Fritters

(Makes 6 to 8 servings)

6 Ears Sweet Corn, (enough to yield 3 cups kernels)
2 Eggs, Beaten
4 Stalks    Green Onions, (including an inch of the greens, finely sliced)
1/2 Red Pepper, Diced 1/4 inch
1/2 Cup Parsley, Chopped
2 Tbsp Basil, fresh, Shredded
1 Cup Pepper Jack Cheese, Shredded
1/2 tsp Salt, Kosher
1/4 tsp Black Pepper, Freshly Ground
1/3 Cup Flour, All Purpose
1 tsp Baking Powder
As Needed Oil or Unsalted Butter for Pan Frying


Place the ears of shucked corn stem-side down in a mixing bowl. Use a sharp paring knife to slice off the kernels, but don't slice too deeply. Use the back of the knife to press out the corn milk.
Mix the kernels and the corn milk with the eggs, green onions, red pepper, herbs and cheese and season with salt and pepper.
Stir in the flour.
Heat enough oil or butter to cover the bottom of a large skillet. (About 350 F if using just oil
With a scoop or spoon, drop generous 1 TBSP portions of the batter into the skillet or pan.
Fry until golden brown, and cooked through. (About 2 minutes)
Remove the fritters from the oil, tap on an absorbent paper towel, lightly salt and serve while warm.

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