Family RecipesSpada family creations
Spada family creations
Watermelon & Heirloom Tomato Salad
Our Watermelon & Heirloom Tomato Salad serve’s as a tasteful contribution to your family table. This refreshing salad is packed full of the freshest summertime ingredients, bursting with flavor and color from your local garden.
- 2 Organic Watermelons peeled and cut into chunks
- 8 Organic Local Heirloom Tomatoes (various colors and sizes) cut up
- 24 Mint Leaves or Basil Leaves
- 2 Tbsp. Red Onions sliced paper thin
- 4 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. White Balsamic Vinegar
- Feta optional
- Coarse Sea Salt to taste
- Pepper to taste
- Arrange the pieces of watermelon and tomato on a serving platt
- Sprinkle with mint leaves and red onion.
- Drizzle with olive oil and vinegar.
- Finish with salt and pepper.
Nicoise Salad
A family tradition, this Nicoise Salad is a terrific inclusion to any meal, with fresh ingredients and a delicious dressing. Adjust the serving sizes for a perfect side-salad or as the main dish.
- 1 garlic clove, minced
- 2 Tbsp. Dijon Mustard
- 1 Lemon juiced
- 1/4 Cup Red Wine Vinegar
- 3/4 Cup olive oil
- Fresh Oregano
- Salt
- Fresh Ground Black Pepper
- Romaine chopped
- Red Onions diced
- Cucumbers cut in half-moons
- Anchovies
- Water Packed Albacore Tuna flaked
- Cherry Tomatoes cut in half
- Olives
- Capers
- Egg Hard-boiled & quartered
- Whisk together the garlic, Dijon, lemon juice and red wine vinegar until well-mixed.
- Slowly whisk in the olive oil until the dressing is emulsified
- Season to taste with salt, pepper and fresh oregano.
- Carefully mound the salad in a salad bowl or on a salad plate.
- Garnish with the quartered eggs.
Meatballs
Meatballs have the unique characteristic of being an extremely versatile food, whether they’re bringing life to your spaghetti and marinara or nestled in hoagie roll. Our meatballs can be used as a quick meal, a fun appetizer, or an easy addition to your favorite Italian dishes.
- 2 Egg
- 1/2 - 1 handful Parmesan cheese
- Hard Bread soaked in lukewarm water (make sure all bread is moist)
- 3/4 - 1 bunch Fresh Parsley finely chopped
- garlic minced, optional
- Salt to taste
- Fresh Ground Black Pepper to taste
- Vegetable Oil
- Combine all of the ingredients (except the vegetable oil) in a bowl and mix well (add a little olive oil if you like). Ideally keep overnight before cooking the next day.
- When ready to cook, fry in vegetable oil on medium-high heat until brown and cooked through.
Mary’s Family Pizza
A favorite in Mary’s home, this pizza recipe is the stepping stone toward the ultimate comfort food. The secret lies in using the freshest ingredients, a perfectly heated pizza stone, and, of course, family and friends to share it with.
- Small Pizza Dough Ball available at local grocery stores & pizza shops
- Flour
- Semolina
- olive oil
- Feta
- Sun-dried Tomatoes
- Fresh Par-boiled Artichoke Hearts
- Fresh Parsley finely chopped
- Salt
- Fresh Ground Black Pepper
- Pre-heat a pizza stone, placed on the lowest rack of the oven, in a 500°F oven for 1 hour.
- Working on a floured board or work surface, roll the pizza out until it is about ¼” thick, stretching and rolling from there until the desired thickness is reached and leaving the edge a little thicker to form a bit of a lip.
- Sprinkle semolina on a pizza peel and place the rolled-out pizza dough on the peel.
- Sprinkle olive oil on the dough and spread it over the surface of the dough with your fingers.
- Add the toppings: Feta, Sun-Dried Tomatoes, Artichoke Hearts, Parsley and season with salt and pepper.
- Drizzle with olive oil and bake on the pre-heated pizza stone for 10-12 minutes until done
