Spicy Summer Vegetable Saute with Feta Cheese and Pine Nuts

This dish is all about the bridging of vegetables from spring to summer. It joins these two fabulous seasons harvest and inspires cooks around the world. This dish is great for any kind of family potluck or BBQ. It can easily be transformed from a vegetable side dish at a buffet to an entree topped with fish, shellfish or meat at a al fresco lunch or dinner.

2 Tblsp. olive oil
3/4c. red onions (sliced thin)
1 1/2 # green beans (trimmed and washed)
1 zucchini (medium)(ends trimmed, cut in 1/2 and sliced thin)
1 yellow squash (medium)(ends trimmed, cut in 1/2 and sliced thin)
6 new potatoes (large)(par boiled and cut into 1/4's)
1 Tblsp. garlic (chopped)
2 tomatoes (early summer)(cored and cut into 1/6's)
kosher salt and cracked black pepper
1/4 c. pine nuts (toasted)
1/4 c. Italian parsley leaves
1/4 c. basil leaves (torn)
1/2 c. feta cheese (crumbled)
1 jar Nonna's Gourmet Foods Spicy Marinara Sauce
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1. In a small sauce pot on low-medium heat, warm up the jar of Nonna's Gourmet Foods Spicy Marinara Sauce. When heated through turn heat to simmer until ready to use.

2. Heat up a large saute pan on medium heat. Add the olive oil, red onions, green beans, zucchini, yellow squash and new potatoes to the pan and saute for 3-5 minutes tossing to combine.

3. Now add the garlic and saute for another 2-3 minutes, making sure not to burn the garlic. Turn the heat down to low and add the tomatoes. Toss and cook just until the tomatoes are warmed.

4. Add the pine nuts and toss. Remove from the heat and add the Italian parsley and the basil. Season with the kosher salt and cracked black pepper and you are ready to plate.

5. For family style al fresco, just place the Nonna's Gourmet Foods Spicy Marinara Sauce onto the bottom of the platter and then gently place the vegetable mixture on top of the sauce. Garnish with the feta cheese and you are ready to serve.

Serves up to 8 people depending on the portion size

Fresh Summer Berries in a Warm Chianti Sauce topped with Gelato and Toasted Pistachios

1c. blueberries (picked over and rinsed)
2c. strawberries (hulled, rinsed and quartered)
4c. blackberries (rinsed)
2c. raspberries (rinsed)
1 jar of Nonna's Gourmet Foods Chianti Jelly
1 quart of your favorite gelato or ice cream
1/3c. pistachios (shelled and toasted)
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1. Preheat oven to 350 degrees. Toast the pistachios on a cookie sheet for approximately 10 minutes. Do not burn!! Once you smell the nuts toasting they are done.

2. In a small sauce pan on low heat, bring the jar of Nonna's Gourmet Foods Chianti Jelly to a simmer. Take off of heat and set aside.

3. Place the warmed Nonna's Gourmet Foods Chianti Jelly into a bowl and add the berries. Tossing lightly to coat with the sauce, make sure you do not crush them.

4. Place the Berry mixture into individual cups and top with the gelato. Garnish with the pistachios.

Serves up to 8 people