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- (1/4 cup) Italian parsley, chopped (1)
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- (10 slices) Soppressata salami, thin sliced (1)
- (2 tbsp.) Grande Parmesan, grated (1)
- (3 cups) Tri-color cherry tomatoes, halved (1)
- (3 slices) Grande Prima Dolce® Ricotta, sliced (1)
- (3/4 cup) Red wine vinaigrette (1)
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- (9 cups) Risotto, warm, prepared (1)
1
- 1 Italian flatbread or naan bread, 8-inch (1)
- 1 diced into 1/4 inch cubes (1)
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- 1/2 Watermelon, cut into 1/2 inch cubes (1)
- 1/2-inch Baguette slices, toasted, warm (1)
- 10 Grande Mild Provolone Blend or 50/50 Blend cheese, shredded or diced (1)
- 12” x 6” with oblong crust (1)
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2
4
A
- Acorn squash, sliced (1)
- Add a few sliced black olives with the tomatoes. (1)
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- Add another dimension of flavor and color to this dessert by swirling a second sauce, such as raspberry, caramel or strawberry, or dusting with cinnamon. (1)
- Add chicken or red bell peppers for additional flavor. (1)
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B
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C
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D
E
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F
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- For Strawberry Cheesecake, spoon 1 oz. sweetened strawberries over each slice of cheesecake. (1)
- For Vanilla Cheesecake, omit lemon peel and reduce lemon juice to 1 tbsp. Beat in 1 1/2 tsp. vanilla extract with the lemon juice. Serve with chocolate or caramel sauce and a dollop of whipped cream. (1)
- Four Flour tortilla (1)
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G
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H
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I
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J
K
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L
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M
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T
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- To serve as an appetizer salad, slice 4 oz. Grande Ovoline Fresh Mozzarella into 2-inch pieces and arrange over 1 oz. lettuce blend. Drizzle 2 oz. Lemon Basil Marinade over the top and garnish plate with 1 lemon wedge and 2 toasted baguette slices (1)
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U
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Y