Vegetable Lasagna

lasINGREDIENTS

  • 1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup chopped Tassos® Florinas Red & Yellow Peppers
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons Tassos® Extra Virgin Olive Oil
  • 28oz jar crushed tomatoes
  • 1 jar Tassos® Red Pepper and Cheese Spread (Coulis)
  • 4 fresh basil leaves, minced
  • 1 (15 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Romano cheese

DIRECTIONS

  1. Cook the noodles in boiling water for approximately 10 minutes, until al dente. Drain and Rinse with cold water to prevent further cooking.
  2. In a saucepan, cook and stir mushrooms, Tassos® Florinas Red & Yellow Peppers, onion, and garlic in Tassos® Extra Virgin Olive Oil. Combine in tomatoes, Tassos® Red Pepper and Cheese Spread (Coulis) and basil and bring to a boil. Reduce heat and simmer 15 minutes.
  3. Mix together 2 cups mozzarella cheese, ricotta and eggs.
  4. Preheat oven to 350°F.
  5. Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta cheese mix, sauce, and Romano cheese. Repeat layering, and top with remaining mozzarella.
  6. Bake, uncovered, for 40 minutes.
  7. Let stand 15 minutes before serving. – Serve hot.

 


Roasted Asparagus with Feta Cheese

aspFew veggies go better with any meal that asparagus. And, when draped in Tassos® Feta Cheese Spread, it may be more popular than the main entree for the evening. This recipe is incredibly simple yet delicious. It pairs well with just about any protein and can even be eaten by itself.

INGREDIENTS

  • 1 bunch medium asparagus, ends trimmed
  • 2 tablespoons Tassos® Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper
  • ½ tablespoon Dijon mustard
  • 1 tablespoons Tassos® Double Stuffed Olive Brine
  • 1/8 cup Tassos® Extra Virgin Olive Oil
  • 1 cup crumbled Tassos® Feta Cheese Spread

DIRECTIONS

Preheat the oven to 425°F.

Clean, divide and toss the asparagus with 2 tablespoons of Tassos® Extra Virgin Olive Oil, salt, and pepper, and arrange in a single layer on a rimmed baking sheet.

Place in the oven and roast until the spears are tender and the tips are slightly charred, approximately 10 - 15 minutes.

While the asparagus is roasting, add the Dijon mustard, brine, salt, and pepper in a bowl. Whisk in the remaining Tassos® Extra Virgin Olive Oil and emulsify.

Remove the asparagus from the oven and place on a serving plate. Drizzle vinaigrette and sprinkle with the crumbled Tassos® Feta Cheese Spread.

 


Calamari with Tassos® Skordalia (Garlic Spread)

calamari-skordaliaINGREDIENTS:

  • 3 Cups Vegetable Oil
  • ¼ cup Flower
  • 1 teaspoon Salt
  • 1 teaspoon dried oregano
  • ½ teaspoon Ground Pepper
  • 12 Squid, cleaned and sliced into rings
  • 1 tablespoon Fresh Parsley, minced (optional)
  • Tassos® Roasted Garlic Spread

 

DIRECTIONS:

Preheat oil in a deep frying pan. Oil should be at 365°F.

In a mixing bowl combine flour, salt, oregano and black pepper. Dredge sliced squid through flour and spice mixture.

Place squid in oil for 2 and ½ minutes or until light brown. Beware of overcooking as the squid will become quite firm if overcooked. Dry the calamari on a paper towel.

Dish Tassos® Roasted Garlic Spread into a ramekin and top with parsley and serve with calamari fresh out of the fryer.


The Ultimate Breakfast Sandwich

The Ultimate Breakfast Sandwich: There is simply no better way to enjoy your Saturday morning than to do so while devouring a delicious family breakfast.

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This delectable Breakfast BLT made with pancetta and a fried egg incorporates all the best things about breakfast between two deliciously toasted slices of bread topped with Tassos® Roasted Garlic Spread.

INGREDIENTS

  • 2 Eggs
  • 8 ounces pancetta, thinly sliced
  • 8 slices Italian bread, cut diagonally
  • 2 ripe tomatoes, cut into ¼ inch-thick slices
  • ½ cup arugula, cleaned
  • 1 ripe avocado, sliced into 1/4-inch strips
  • 2 tablespoon Tassos® Roasted Garlic Spread
  • 1 tablespoon Tassos® Extra Virgin Olive Oil
  • Sliced Dill Pickles
  • Tassos® Jalapeno Stuffed Olives

DIRECTIONS

In a nonstick sauté pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Drain, reserving a tablespoon of drippings, and let dry on a paper towel.

Add remaining tablespoon of drippings, to the nonstick sauté pan and cook eggs under medium heat to desired consistency.

Coat bread with Tassos® Extra Virgin Olive Oil and lightly toast in a toaster oven. Spread Tassos® Roasted Garlic Spread on each slice of bread. Top with 2 slices tomatoes, avocado slices, crisp romaine and 3 to 4 slices of crispy pancetta. Top the sandwiches with the fried eggs and serve hot with sliced dill pickles and Tassos® Jalapeno Stuffed Olives.


Tassos® Fire Roasted Portobello, Pepper and Feta Cheese Sandwich

Grilled-PortobelloGrilled Portobello’s - the vegetarian’s steak. This recipe combines the delicious flavors of Tassos® Fire Roasted Florinas Peppers and Portobello Mushrooms along with the tangy and delicious Tassos® Spicy Feta Cheese Spread.


Ingredients:

  • 2 large Portobello Mushrooms
  • 1/8 cup Balsamic Vinegar
  • 1/8 cup Red Wine Vinegar
  • 4 cloves garlic, minced
  • 4 tablespoons Tassos® Extra Virgin Olive Oil
  • 1 Tassos® Florinas Red & Yellow Pepper
  • 2 tablespoons Tassos® Spicy Feta Cheese Spread
  • 3 Leaves fresh basil, sliced
  • 2 large arugula leaves
  • 2 rolls
  • 1 tsp garlic power
  • salt and pepper

Directions:

Combine Mushrooms, vinegars, garlic, 2 tablespoons Tassos® Extra Virgin Olive Oil, garlic powder, pinch of salt pepper and basil in a sealable disposable plastic bag and let sit in the refrigerator for at least one (1) hour.

Preheat the grill with medium high heat.Use remaining olive oil to grease the grates of the grill and add Portobello mushrooms. Grill over high heat for 10 minutes. Apply Portobello immediately to roll with Tassos® Spicy Feta Cheese Spread, top with arugula and a whole Tassos® Florinas Red (or Yellow) Pepper.

 


Tassos® Fire Roasted Red Pepper Pannini

Tassos® Fire Roasted Red Pepper Coulis Pannini is an easy lunch recipe that can be made in less than 10 minutes. Add a handful of Tassos® Double Stuffed Jalapeno / Garlic Olives and you’ve got yourself a meal!

Ingredients640-by-andy-ciordia

  • 2-3 Slices of Deli Ham
  • 3-5 Slices of Deli Pepperoni
  • 3-5 Slices of Deli Genoa Salami
  • 2-3 Slices Deli Provolone
  • 1 tablespoon Tassos® Extra Virgin Olive Oil
  • 3 Tassos® Sundried Tomatoes
  • 2 tablespoons Tassos® Red Pepper Spread (Coulis)
  • Individual sized Ciabatta Loaf – Any type of bread can be used

Directions

Slice Cibatta loaf and spread Tassos® Red Pepper Spread (Coulis) on both sides of the bread. Layer Tassos® Sundried Tomatoes, cheese, Ham, Pepperoni and Salami. UseTassos® Extra Virgin Olive Oil to coat the outside of the Cibatta sandwich and place in an electric grill for approximately 5 minutes or until cheese is melted and the center is warmed.

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