• 1 (16 ounce) package pasta
• 2 tablespoons olive oil
• 1 cup chopped olives (I used a combination of canned black olives, and kalamata)
• 2 tablespoons minced oregano
• 2 tablespoons chopped parsley
• 2 tablespoons onions, chopped
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1/4 cup balsamic (or other red) vinegar
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

Cook pasta according to al dente package directions. Drain and rinse under cold water. In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, onions and chickpeas. Cook over low heat for about 10 minutes. Set aside to cool. In a large bowl toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Chill in refrigerator. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

• 2 dozen Kings Hawaiian Sweet Rolls (these are great for their sweet and buttery taste, but other slider-sized buns or even hot dog buns cut in thirds work)
• 1-1/2 ponds ground beef
• 1 teaspoon pepper
• 1 teaspoon salt
• 1/2 cup water with ice
• 1 medium onion, chopped
• 2 tablespoons butter
• 6 slices American cheese
• 24 pickle slices
• ketchup

Season ground beef with salt and pepper and place loosely in a, 11 x 17″ baking dish. Add ice water and combine, pressing flat. Bake at 350 F for about 12 minutes until no longer pink (will shrink into one large patty). Cut beef into 24 squares. Meanwhile, sautee onions in butter on stove until softened.

It’s best to set up a little assembly line for putting the burgers together: Slice the rolls and on each, place a teaspoon of onions, a pickle, a burger square, one fourth a slice of cheese, and a squirt of ketchup. Stack on a platter if serving immediately, or wrap individually in tin foil if bringing to an event, or to save for later.

Additional Toppings:

None are needed, but some of our favorites include

Fried Onion Strings

Buffalo Mayo

In a pan on stove, combine 1 tablespoon butter with 2 tablespoons Louisiana-style hot sauce. Cook until hot, and then cool. Add this to 1 cup mayo, or a combination of 1/2 cup mayo and 1/2 cup Greek yogurt.

Chipotle Mayo

Add 1/2 can Chipotle chiles (diced up) with their sauce to 1 cup mayonnaise, or a combination of 1/2 cup mayo and 1/2 cup Greek yogurt.

• 1 onion, sliced very thin
• 2 eggs
• 1 cup flour
• 1 teaspoon pepper
• 1/2 teaspoon chili powder (can substitute paprika, or a very small amount of cayenne)
• 1/2 teaspoon salt
• 2 cups oil

Heat oil in heavy bottomed pan. In one bowl, whisk eggs. In another, combine flour and seaonings. Using tongs, dredge onions in eggs and then flour mixture. Place in hot oil and fry for two minutes, or until golden brown.

A copycat version of Olive Garden’s Minestrone Soup, this dish is hearty and filling with just the right amount of seasoning. Make your own breadsticks by using the easy pizza dough recipe on our website, rolling the dough into breadstick shape, sprinkling them with garlic salt, Parmesan cheese and/or Italian seasonings, and bake on an ungreased cookie sheet at 375 degrees for 10 minutes or until lightly browned.  

Makes 6-8 servings

Ingredients

• 2 tablespoons olive oil
• 1/2 teaspoon ground black pepper
• 1/2 cup white onion, minced
• 1/4 cup zucchini, thin sliced and cut in half
• 1/4 cup frozen or fresh italian (wide) green beans
• 1/4 cup celery, minced
• 2 teaspoons garlic, minced
• 1/2 cup carrots , julienned or sliced
• 4 cups vegetable broth (Vegeta is our favorite… buy it in the Polish aisle or on our website)
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can small white beans or great northern beans, drained
• 1 /2 (14 ounce) can diced tomatoes
• 2 tablespoons fresh Italian Parsley, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon dried thyme
• 1 1/2 cups water
• 3 cups fresh spinach, choped or torn, or 1 cup frozen spinach, thawed
• 1 cup small shell pasta

Directions

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1/2 teaspoon black pepper
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

• 1/3 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 teaspoon minced ginger
• 1/3 cup pineapple or orange juice (or the juice of one fresh orange)
• 1/4 cup Jack Daniel’s Bourbon
• 2 tablespoons honey
• 1 teaspoon hot sauce

Place ingredients in a heavy-bottomed pan on stove on medium heat and stir until mixture reaches boiling stage. Reduce heat to a slow simmer, stirring often. Cook sauce for 35-45 minutes and remove from heat. Serve over chicken, shrimp, salmon and as a dipping sauce.

• Four rolls
• 1 pound shrimp, peeled and deveined
• ½ cup cornmeal
• ½ cup flour
• 1 teaspoon olive oil
• 2 tablespoons Creole seasoning (or see recipe below)
• 1 cup mayonnaise (or ½ cup mayo, ½ cup Greek yogurt mixed together)
• 2 cups lettuce, finely chopped

* You can make your own Creole seasoning with a mix of garlic powder, salt, paprika, oregano, thyme, black pepper and just a touch of cayenne.

Dust shrimp with 1 tablespoon Creole Seasoning. Combine flour and cornmeal, and dredge shrimp. Grease baking dish with olive oil. Place shrimp on baking sheet and put in 400 degree oven for 10 minutes each side. Combine mayo (or mayo and Greek yogurt) with remaining Creole seasoning. Top bread with mayo, lettuce and shrimp or crab cakes.

• 1 large baguette
• 1 tablespoon olive oil
• 1 teaspoon garlic salt
• 1 cup gorgonzola cheese
• 2 tablespoons butter
• 2 apples, peeled and sliced thin (granny smith or your favorite variety)
• 2 tablespoons finely chopped walnuts (optional)

Preheat oven to 350 degrees F. Slice baguette about 1/2 inch thick. Brush toasts with olive oil, and sprinkle with garlic salt. Toast for two minutes until slightly firm. Meanwhile, blend cheese and butter. Spread cheese mixture on toasts, top with apples and optional walnuts, and return to oven for 6 minutes until cheese bubbles.

Ingredients

• 1 cup Greek yogurt, such as Fage, OR 1/2 cup Mayonnaise + 1/2 cup sour cream
• 3 tablespoons dijon or honey mustard
• 1 tablespoon sugar
• Juice of one half lemon
• 2 tablespoons fresh dill, minced (optional)

Combine ingredients and chill.