These are some of our favorite recipes featuring Testa’s Pantry Products. All are pretty easy to prepare for unexpected guests or for after a long day at work.
If you have a favorite recipe, please send it along. We love to share!
New! One of Peter’s Favorites.
Sheet-Pan Shrimp with tomato and feta
This recipe, adapted from a Mark Bittman recipe from 2013, is a perfect weeknight recipe. It only takes 15 minutes prep time and 5 minutes cooking time. This will serve 2-3 depending upon appetites. Serve with a salad. Quick and easy is what we like.
• 1 garlic clove
• 1 teaspoon salt
• 1 tablespoon chopped fresh oregano
• 1 tablespoon lemon juice
• 2 tablespoons Testa’s Pantry Nocellara Extra Virgin Olive Oil
• Black pepper
• 1 pound peeled extra large shrimp
• Chopped tomatoes, for serving
• Crumbled feta, for serving
1. Turn on the broiler, and position the oven rack close to the heat.
2. Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Toss over peeled shrimp.
3. Spread shrimp out on a pan and broil, 3 minutes first side then flip and broil 1 minute. Scatter chopped tomatoes with shrimp and broil additional minute. Scatter feta over all, leaving pan in oven for one minute with broiler off and door closed.
One of our Favorites!
Kristin’s Pear and Arugula Salad
Courtesy of Kristin V., Manager of Mother Earth’s Storehouse, Kingston, NY
The ingredient amounts listed will make two dinner salads or four side salads
6-7 oz. of Arugula
1 large pear
1 small red onion
4 oz goat cheese
1 Tablespoon orange zest
1 Tablespoon Testa’s Pantry Balsamico di Modena IGP Oro
1.5 Tablespoons Testa’s Pantry Balsamico di Modena IGP Bronzo
4 Tablespoons Testa’s Pantry Hojiblanca EVOO, divided
Salt and Pepper to taste
Thinly slice red onion and caramelize in sauté pan with 1 Tablespoon Testa’s Pantry Hojiblanca EVOO. When translucent and tender, drizzle with 1 Tablespoon Testa’s Pantry Balsamico di Modena IGP Oro and toss until coated. Set aside.
Place arugula in large bowl and top with orange zest and thinly sliced pear that has been seeded and cored. When ready to serve, toss salad with remaining 3 Tablespoons Testa’s Pantry Hojiblanca EVOO, the 1.5 Tablespoons Testa’s Pantry Balsamico di Modena IGP Bronzo, and salt and pepper to taste. Toss in the caramelized onions, top with crumbled goat cheese and enjoy!
Let’s Keep It Simple!
Below is a listing of simple recipes ideal for those days when we all prefer no muss and no fuss. Most recipes contain no more than three ingredients. Happy prepping!!
Cucumber and Hummus
Slice seedless cucumber into 1/4 inch rounds; spread with plain hummus and place on serving dish; drizzle with Testa’s Pantry Arbequina EVOO.
Taleggio and Balsamic
Place a block of Taleggio onto a cheese board with a knife and toothpick; pair with a small bowl filled with 1/4 cup of Testa’s Pantry Balsamico di Modena I.G.P. Bronzo for dipping.
Place one cup of fresh arugula leaves on a serving plate; drain one burrata (about 1/2 pound) and place on top of arugula; halve about 12 grape tomatoes and place alongside burrata; drizzle with two tablespoons Testa’s Pantry Nocellara EVOO.
For each individual salad, place two cups of arugula on a plate/serving dish; sprinkle with one tablespoon of toasted pignoli (pine nuts); shave one tablespoon of Parmigiano Reggiano over salad; drizzle with one tablespoon of Testa’s Pantry Hojiblanca EVOO and serve with a wedge of fresh lemon.
Cut grape tomatoes in half from a one pint container; cube 1/2 pound fresh mozzarella into half-inch cubes; dice six large basil leaves; toss together with 1/4 cup of Testa’s Pantry Balsamico di Modena I.G.P. Oro. Serves four as a side dish.
Place a can of chickpeas into a serving bowl; add 1/2 of diced roasted red pepper; sprinkle with one tablespoon of diced fresh oregano; toss together with 1/4 cup of Testa’s Pantry Arbequina EVOO. If you wish, add about two ounces of broken feta cheese for a bit more punch. Serves four.
Cook one pound of tortellini in boiling, salted water until al dente (tender but firm and not mushy); toss 1/3 cup of Testa’s Pantry Nocellara EVOO; top with shaved Parmigiano Reggiano. Serves two as a main course or four as a side dish. If you wish, add two tablespoons of chopped fresh Italian parsley and a half pound of either grilled shrimp or sliced cooked Italian sausage.
Simple chicken breasts
Season one pound of thin sliced chicken tender filets with salt and pepper; heat one tablespoon of Testa’s Pantry Organic Koroneiki EVOO to 350 degrees in a non-stick pan; cook chicken breasts in heated pan until beginning to brown, then turn over and cook the second side (about four minutes per side depending on thickness); place on serving dish with steamed green beans or a green salad, and finish with a second tablespoon of the Koroneiki. Serves four.
Watermelon with a twist
Cut up half of a watermelon into bite-sized cubes and drain thoroughly; dice 1/4 cup of mint leaves; toss together with 1/4 cup of Testa’s Pantry Condimento Bianco Denso. Serves six.
Below are some more complex recipes that are still easy and simple enough to prep anytime of year!
Lemony White Bean Salad
For The Salad:
5 packed cups (5 ounces) arugula
1 (15-ounce) can cannellini or great Northern beans, rinsed and drained
1/2 small red onion, thinly sliced
3 tablespoons capers, rinsed and drained
For The Dressing:
1 tablespoon fresh lemon juice (about 1 lemon)
2 tablespoons of Testa’s Pantry Condimento Bianco
1 tablespoon of Testa’s Pantry Condimento Bianco Denso
1 teaspoon lemon zest
3 tablespoons Testa’s Pantry Hojiblanca Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
Dressing: In a small bowl, whisk together the lemon juice, Condimento Bianco, Condimento Bianco Denso and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss well to coat. Serve.
Peach, Corn and Burrata Bruschetta
2 ears corn, kernels cut off
2 small peaches, sliced into thin wedges
1 Fresno or serrano chile, thinly sliced
1/3 cup chopped fresh basil
2 teaspoons Testa’s Pantry Condimento Bianco
1 tablespoon Testa’s Pantry Nocellara Extra-Virgin Olive Oil, plus more for drizzling
1/2 teaspoon kosher salt
Eight 1/2-inch-thick slices ciabatta bread
1/4 cup Testa’s Pantry Nocellara Extra-Virgin Olive Oil
8 ounces burrata cheese, drained and patted dry
1/2 teaspoon flaky sea salt
In a medium bowl, combine the corn, peaches, chile, basil, Condimento Bianco, Nocellara Extra-Virgin Olive Oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
Meanwhile, heat a grill or grill pan over medium-high heat. Brush the ciabatta slices with the Nocellara Extra-Virgin Olive Oil and grill until golden brown, about 1 minute per side.
To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more Nocellara Extra-Virgin Olive Oil if desired.
Grilled Eggplant Salad
Courtesy of: MELISSA CLARK, NEW YORK TIMES
Time 25 minutes
Yield about 1 1/2 cups
Fresh as the harvest!
This is a deeply flavored salad that can be prepared outdoors or indoors as appropriate. Grill a whole fat purple globe (or a traditional purple) eggplant until the skin blisters. Then scrape the soft insides into a bowl and season them with Testa’s Pantry 6 Star White Balsamic, garlic, Testa’s Pantry Hojiblanca Extra Virgin Olive Oil and fresh herbs. A few capers on top add a pleasing brininess. Serve it with pita bread, a good rosé and a hunk of feta, and want for nothing more.
1 large eggplant
1 plum tomato, diced
1 ½ teaspoons Testa’s Pantry Condimento Bianco
½ teaspoon kosher salt, more to taste
½ teaspoon chopped fresh oregano
2 garlic cloves, finely chopped
3 tablespoons Testa’s Pantry Hojiblanca Extra Virgin Olive Oil
3 tablespoons chopped parsley
Black pepper, to taste
Capers, for garnish, optional
Grilled pita bread, for serving
Heat grill, grill pan or broiler to medium high. Prick the eggplant all over with a fork, put in on the grill or under the broiler and close the cover/oven door; cook, turning occasionally, until eggplant is very soft and skin is blistered, about 15 minutes.
When cool enough, scoop out the insides of the eggplant and coarsely chop. Transfer to a bowl and toss with tomatoes, vinegar, salt, oregano and garlic. Stir in oil and parsley; season with pepper and more salt if needed. Garnish with capers if you like them. Serve with warm pita bread.