Three Melon, Bocconcini and Prosciutto Salad

Courses: Salads
Prep: 20 mins
Serves: 6

Ingredients:

• 2 Tbsp Farm Boy™ Prosecco Wine Vinegar (500 ml)
• salt and black pepper to taste
• 6 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L)
• 6 cups tender greens
• 1/2 medium sized cantaloupe diced, sliced or scooped into balls
• 1/2 medium sized honeydew melon diced, sliced or scooped into balls
• 1/2 small canary melon diced, sliced or scooped into balls
• 1 cup mini tomatoes halved
• 1 pack mini bocconcini drained
• 1 pack Farm Boy™ Prosciutto Salami (100g) torn into quarters
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves

Directions:

1. In small bowl, combine Farm Boy™ Prosecco Wine Vinegar, salt, and pepper and whisk until salt is dissolved. Slowly start adding the Farm Boy™ Extra Virgin Olive Oil while whisking to emulsify dressing.
2. Toss greens lightly with dressing.
3. Arrange greens on platter and scatter melon, tomatoes, and mini bocconcini over the greens.
4. Tuck Farm Boy™ Prosciutto pieces amongst the melon and cheese balls and garnish with basil and mint leaves.
5. Drizzle with remaining dressing and serve immediately.

The post Recipe for Three Melon, Bocconcini and Prosciutto Salad appeared first on Toronto Guardian.

Cheesy Breakfast Egg Bites with Prosciutto and Pesto

Courses: Breakfast
Prep: 5 mins
Cook: 20 mins
Serves: 6

Ingredients:

• 1 cup Farm Boy™ Farmstead Fontina (150 g) grated
• 1 pack Farm Boy™ Prosciutto Salami (100g)
• 6 extra large eggs
• 6 Tbsp Farm Boy™ Basil Pesto (180 ml)
• 6 tsp whipping cream
• salt and pepper to taste
• Parmigiano Reggiano for garnish

Directions:

1. Preheat oven to 375°F.
2. Grease a muffin tin with oil. Drape 1 slice Farm Boy™ Prosciutto inside each of 6 cavities, making sure it covers the bottom and sides of each cup. It’s all right if it hangs over the edges.
3. Sprinkle grated Farm Boy™ Farmstead Fontina Cheese into each cup until about half full, then top with 1 Tbsp Farm Boy™ Fresh Basil Pesto .
4. Crack one egg into each cup and add 1 tsp cream to each.
5. Top with remaining Farm Boy™ Farmstead Fontina Cheese and season with salt and pepper.
6. Bake for 15-18 minutes, or until egg whites are set. Remove from oven and let cool for 5 minutes before removing from tin.
7. Garnish with Parmigiano cheese and serve immediately.

The post Recipe for Cheesy Breakfast Egg Bites with Prosciutto and Pesto appeared first on Toronto Guardian.

Nectarine, Prosciutto and Burrata Salad

Courses: Salads
Prep: 20 mins
Serves: 4
Difficulty: Medium

Ingredients:

• 1/4 cup Farm Boy™ Organic Apple Cider Vinegar (945 ml)
• salt and pepper to taste
• 1/3 cup red onion or shallot thinly sliced
• 2 large ripe nectarines pitted and cut into thin slices
• 1 pack Farm Boy™ Prosciutto Salami (100g) torn into large pieces
• 3 cups baby arugula
• 6 Tbsp extra virgin olive oil
• 1 tsp Farm Boy™ White Liquid Honey (500 g) or to taste
• 1 ball burrata, burratina, buffalo mozzarella, or fior de latte torn into large pieces
• handful mint leaves

Directions:

1. In medium bowl, combine Farm Boy™ Organic Apple Cider Vinegar, salt, and pepper. Add onions or shallots and toss to coat. Let sit in the marinade for 10 minutes, until softened.
2. Add nectarines and toss to coat. Let sit in marinade for 5 minutes.
3. Remove onions and nectarines from marinade and reserve. Whisk olive oil and Farm Boy™ White Liquid Honey into vinegar mixture to emulsify. Adjust seasoning if necessary.
4. Arrange arugula, nectarines and onions on platter. Add burrata and Farm Boy™ Prosciutto and drizzle with dressing.
5. Garnish with mint leaves and enjoy!

Chef’s Tips:

* Enjoy this salad with any stone fruit you have, from nectarines to peaches to plums and even cherries, or a combination of these.

* You will have some dressing left, so save it for your next salad.

* This is a great summer salad, very quick to prepare. Use any fresh Italian cheese you have on hand.

The post Recipe for Nectarine, Prosciutto and Burrata Salad appeared first on Toronto Guardian.

There’s something very inviting at the newly revamped Michael-Angelo’s grocery store and that’s no surprised since it’s run by the Pugliese family who’s history of offering the best of Italian foods and fresh produce is one that true Torontonians are familiar with. Myself included. Being born and raised in Toronto, I can recall visiting a little market called Sunkist on the Danforth with my parents. Everyone knew that the quality and prices were hard to beat. But it wasn’t until this morning that I had discovered that Angelo Pugliese was one of the partners.

Angelo and his family left Calabria, Italy in 1954 and landed in Toronto where shortly after he started working in the grocery trade as a delivery boy. He saved his money and became a partner of Sunkist Fruit Market in 1967 – a popular food store since 1929. It was his passion of sharing great food with everyone at affordable prices that made Sunkist a go-to market for Torontonians for years. Since the store was so successful, Angelo expanded his operations to Markham and Mississauga and what is now known as Michael-Angelo’s. After many successful years, Angelo passed the operation of the family business to his children; Michael, RoseAnn and Sandra whom all had been working in the trade as well. Things definitely have come a long way since those humble beginnings.

Today, the Pugliese family continues to offer old world charm of hand-crafted Italian foods while catering to the needs of busy lives of families in a new modern setting at Highway 7 and Woodbine Avenue (8555 Woodbine Avenue). “We want to be able to offer our customers the best possible ways to get the freshest and most delicious meals on their tables for their family and friends,” said Michael Pugliese, CEO of Michael-Angelo’s. “When you come into the store we’ve made it easy and inviting for you to pick up a ready-made meal that’s fast, and as always, we offer the freshest produce, meats and seafood. Our aisles are filled with delicious food discoveries too.”

At the opening, Nonna was there greeting familiar faces and long time customers, along side her three grown children plus the grandchildren who also contribute by working in the stores. “My husband would have been so proud to see how far our family has come. He would have loved to see all the happy faces in the store and to see his grandchildren taking pride in the business,” said Nonna Pugliese.

WHAT YOU MUST BUY….

While you’re going to love the freshness of the produce and meat departments,you’re your eyes, and stomach, wander to the most delicious, “I can’t wait to get in my belly” offerings:

Make sure you head to the house-made pizzas and calzone station – the crusts are incredible.

The sweets counter offers traditional European baked goods including Portuguese tarts, biscotti and a wide variety of cookies. The icing sugar cookies are addictive! Cannoli’s are a tradition for the holidays. Don’t forget your Panettone!

Deli counter offers several choices of prosciutto sliced to your needs on the spot. The staff is extremely helpful offering advice and information on their products sold.

Gelato station made in house offers at least 10 flavours daily.

Bonus Points:

Michael-Angelo’s has been in the catering business for 10 years offering private home and corporate services from prepared foods and can also arrange for plate/stemware rentals, décor, floral arrangements for one-stop shopping. But this time of year…definitely the Turkey Dinner Feast Christmas and New Year’s special catering service will be extremely popular. You definitely want to check the website as the $99 full on meal with all the fixings for 6 to 8 people simply cannot be beat. It’s definitely on my list.

Visit them online at michaelangelos.ca

The post Michael-Angelo’s Old World Italian Foods Meets Modern Needs appeared first on Toronto Guardian.