Grocery List
for
How Deep Is Your Love?
Appetizer: Melon and Pears with Prosciutto and Salami with Fontenella
- Leaf lettuce for garnish
- ¼ ripe cantaloupe
- ¼ lb thin-sliced prosciutto
- 1 ripe pear
- oz fontenella or provolone
8
cheese
- ¼ lb thin-sliced Genoa salami
Salad: Lettuce Cups
- 1 head of lettuce
- 1 seedless cucumber
- 1 large tomato
- 2 scallions
- 2 stalks celery hearts
- – 14 oz. can quartered
1
artichoke hearts
- 1 small can sliced black olives
- Salt, pepper, garlic powder
- Olive oil
- Juice from ½ lemon
Line the bottom of a plate with leaf lettuce. Peel skin from cantaloupe and cut
into ½-inch slices. Wrap prosciutto around cantaloupe. Cut and core pear and
do the same. Arrange wrapped cantaloupe and pears around plate on top of
lettuce. Slice cheese into ¼-inch pieces and wrap in the salami. Place salami in
center of plate.
Peel cucumber, cut into quarters and dice. Dice tomato into ½-inch pieces,
chop scallions, and dice celery. Drain artichokes and sliced olives. Toss all
chopped and diced vegetables in mixing bowl. Season with salt, pepper, and
garlic powder, toss, and then add olive oil, lemon juice, and vinegar to taste.
Toss and taste. Add seasoning if needed. Peel leaf from head of lettuce and fill
with mixture. Place on serving plate.
Entrée: Blackened Chicken over Garlic Butter Orzo
- 1 lb thin-sliced chicken breast
- 1½ cup orzo
- Olive oil
- Emeril’s Original Essence®
- ½ lemon
- 2 tbsp butter
- 2 garlic cloves,chopped
- ¼ cup chicken stock
- ¼ tsp black pepper
- 1 tbsp chopped parsley
Steam green beans ‘til bright green and set aside. Place pot of water on high heat
and cover. Bring water to a boil for the orzo. Trim any excess fat from chicken and
cut breasts in half. Place chicken on cutting board and cover with plastic wrap.
Using a meat tenderizer, lightly tenderize chicken. Cook orzo per instructions
on the box, drain, and set aside. Place a 12” non stick griddle or sauté pan over
medium high heat. Lightly coat both sides of chicken with olive oil and sprinkle
a generous amount of Emeril’s Original Essence® over both sides. When the pan
gets hot, drizzle a small amount of olive oil on the bottom, and place chicken into
pan. Cook each side for 2 to 3 minutes. When done, squeeze lemon over top,
remove from pan, and place on serving plate. In the orzo’s pot, add the butter,
garlic, and 2 tablespoons of olive oil. Place over medium heat. Melt the butter
and cook the garlic. Add the cooked orzo to the pot and stir. Add the chicken
stock and black pepper, and stir. Allow to simmer for 2 minutes. Turn off heat and
stir in parsley. Finish preparing the green beans and serve with the chicken and
orzo. This dish will spice up your night.
Vegetable: Garlic Green Beans
- Olive oil
- 3 cloves chopped garlic
- ½ lb steamed green beans
- Salt, pepper
Place a 10” non-stick sauté pan over medium heat. Add 3 tablespoons of olive oil
and chopped garlic. Allow garlic to cook for 2 minutes. Add cooked beans to pan
and stir together with garlic and oil. Add salt and pepper to taste. Serve with the
chicken and orzo.
48
How Deep Is Your Love?
Dairy
Fruit/Vegetables
q Butter
q Fontenella cheese
Meat
q lb thin-sliced proscuitto
¼
q ¼ lb thin-sliced Genoa salami
q lb thin-sliced chicken breast
1
Oils/Spices
q Chicken broth
q Salt/pepper
q Garlic powder
q live oil/red wine vinegar
O
q meril’s Original Essence®
E
Pasta
q ½ lb orzo
q ½ ripe cantaloupe
q 1 ripe pear
q Garlic
q Fresh parsley
q ½ lb green beans
q Leaf lettuce
q 1 thin cucumber
q