A Caprese salad with even more...add avocado, pine nuts and some bowtie pasta...a perfect side dish.
Warm cherry tomatoes are nestled in mozzarella cheese on top of toasted bread; this is summer heaven!
Spinach and pears are combined with fresh mozzarella and pine nuts for a new take on an old classic.
Forget the Juicy Lucy; we much prefer this Gorgonzola and Mozzarella Cheese Stuffed Burger that's topped with grilled onions. Scrumptious!
Eggplant Parmesan with Sausage, Mushroom and Olive Marinara Sauce is make ahead comfort food at its best! Breaded and fried eggplant slices are layered like shingles in two rows in a baking dish along with piquant marinara sauce, Parmesan and Mozzarella cheeses. (See gluten-free adaptations in the Notes section at the bottom of the recipe.)
Layered Shrimp Cocktail Dip takes the iconic hors d’oeuvre and amps it up with spicy cream cheese, olives, peppers, onions and Mozzarella cheese.
Prosciutto Wrapped Mozzarella Sticks are a quick and easy, 3-ingredient appetizer that can be prepared ahead of time.
Tomatoes roasted with a mixture of fresh herbs and olive oil are the star in Arugula and Tomato Salad. These tantalizing beauties are served atop peppery arugula and surrounded by briny Kalamata olives and delicate fresh Mozzarella cheese. It’s all finished with a luscious, slightly sweet while still tangy Balsamic Dressing.
Looking for a fresh, healthy and fabulous side dish? Well, you've come to the right place! This Vegetable Couscous is full of vibrant flavors and textures. Nutty couscous is tossed together with fresh spinach, green peas, mushrooms, onions, jicama and mozzarella - then served with a bright Dill Vinaigrette. Yum!
Grilled Peach and Fresh Mozzarella Salad is a fresh and colorful side dish that’s perfect to serve on warm summer days!
This sweet and savory butternut squash pasta is a stunning vegetarian meal or holiday side dish. Roasted squash puree gets whisked into an easy, silky sauce that’s subtly spiced with cinnamon, nutmeg and cayenne (to turn this into a quick weeknight dinner, puree the squash a few days before). Ricotta lends a creamy counterpoint to the baked pasta, while a touch of melted mozzarella creates a cheesy crust. The dish is garnished with Maple Pecans, which you can make weeks ahead (they’re the ultimate snack), but you can use regular toasted pecans if you’re pressed for time. Crispy Fried Sage Leaves lend crunch and color but are optional (however, they only take minutes to make!). You’ll need a two-pound or larger squash for this recipe (if you use a larger squash save any leftover puree for soups, stews or smoothies).
Black Caviar Mozzarella Deviled eggs 6 hard-cooked eggs, peeled and cut lengthwise 3 tablespoons mayonnaise 1/3 cup thinly grated mozzare...
Caprese Salad It's a quick and classical Italian dish, which I make often in a summer after work. I'm the biggest fan of mozzarella an...
Mozzarella Lox sandwiches. Make 4 big sandwiches 4 big pieces crusty bread 2 tablespoons butter 2 teaspoon soy sauce 2 teaspoon ho...
Make 2 toasts 1 small-to-medium beet, roasted, peeled, shredded on large holes of the grater 2 tablespoons mozzarella cheese, shredded...
Serves 6 4 ripe peaches 250 gr mozzarella 150 gr smoked salmon a handful of fresh basil leaves (I used fresh spring mix) 50 gr pome...
Zucchini and Goat Cheese Stacks, easy to make and a switch from the usual Mozzarella
Ham and Ricotta Ravioli, home-made pasta filled with a mix of prosciutto, ricotta, mozzarella and pesto with a simple tomato sauce
Tomatoes and mozzarella are a classic pairing.... but why not goat cheese?