•••••COOKING TIP•••••

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SWEET BLUEBERRY QUESADILLAS

*Summer Collection*

•••July is National Blueberry Month•••

Preparation time: 30 minutes•Serves 4

•••INGREDIENTS•••

10 oz. frozen blueberries

1 cup apples, chopped

2 TB sugar

1/4 cup fresh blueberries

4-8-inch whole wheat tortillas

1/2 cup part-skim mozzarella cheese

1/2 cup fat-free ricotta cheese

+Zest of 1 lemon

•••DIRECTIONS•••

1. In saucepan, combine frozen blueberries, apples, and sugar.

Bring to a boil over medium-high heat.

2. Reduce heat and simmer until fruit is soft (about 10 minutes).

3. Purée fresh blueberries.

4. Spread 1 TB blueberry purée over each tortilla, leaving a half-inch border. 

5. In bowl, combine cheeses with lemon peel. Spread 1/4 of cheese mixture on one half of each tortilla. Add 2 TB blueberry mixture to each tortilla. Fold each tortilla over to enclose the filling.

6. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side.

7. To serve, place quesadillas on plates and top with remaining blueberry mixture.

8. 1/2 cup of fruits and vegetables per serving.

(Source: Safeway fresh ideas magazine & kappboom wallpaper photo, Courtesy of EVANA & JIM)

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SUMMER RECIPES CONTINUE!!!

(photo-kappboom wallpaper)

CHEF CICCIOTTI'S MARINARA SAUCE

MARINARA SAUCE

makes 2 quarts

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)

4 cups finely chopped yellow onions

5 peeled and minced garlic cloves

¼ cup good-quality olive oil

Splash of white wine

Mixed fresh herbs 
   (thyme, oregano, Italian parsley)

3 dried bay leaves

3 (28-ounce) cans whole peeled plum 
   tomatoes (with basil if available)

Fresh whole basil leaves

4 tablespoons butter, chilled

Salt and freshly ground pepper to taste 

In a large stockpot over medium heat, sauté the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes 
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to 
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened. 
Stir occasionally. Season with salt and freshly ground pepper to taste.

Turn off the heat. Remove the bouquet garni, and let cool for about ı0 minutes. 
Stir in butter to finish. Purée sauce in a blender until completely smooth. 

Good for 5 to 6 days in the refrigerator.

Good on: All pastas, manicotti

SAUCES: Left to Right-Marinara, Bolognese, Porcini and Bechamel Sauces

••••INSALATA CAPRESE••••

INSALATA Caprese

serves 4

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti-photos by Mike Pawlenty)

2-3 round salad tomatoes, sliced

12 fresh basil leaves

1 pound fresh buffalo mozzarella cheese, sliced

Good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Dried oregano, to taste

To serve: Place 3 slices of tomato on a plate. Place ı basil leaf on each tomato slice. 
Then top with 3 slices of mozzarella.

Drizzle with extra virgin olive oil. Season with salt, freshly ground pepper and 
dried oregano to taste. Top with tomato rosette.

••••CHEFS PRESS••••

CHEF’S TIP

To make a tomato rosette: Peel 1 small round salad 

tomato with a sharp paring knife, rotating clockwise, as you would peel an apple. Be careful not to break the tomato peel 

while you are rotating and peeling. Then take the peel and 

arrange it in a circle to create the rose.

(Source: Cicciotti's Kitchen by Gaetano Cicciotti- photos by Mike Pawlenty)