Saturday, August 30, 2014

Mascarpone Cheese and Tiramisu Recipe

by Lydia Marshall

We have this larger container of Mascarpone Cheese for ONLY $2.99...HOLY COW! For someone like me, this is a big deal. Mascarpone cheese is typically expensive...like $5.99 for an 8 ounce container at some specialty food stores. So this price folks is AMAZING! You can use this mild and milky Italian version of cream cheese for savory and sweet dishes. Come on in and get this delicious and versatile cheese for cooking while supplies last!





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Tiramisu
10 to 12 servings
3 teaspoons instant espresso coffee (divided)
1 cup water
7 tablespoons sweet Marsala wine (divided)
4 teaspoons natural vanilla extract (divided)
7 egg yolks
1/2 cup sugar
1 vanilla bean
1 1/2 teaspoons powdered sugar (divided)
16 ounces mascarpone cheese, softened to room temperature
1 cup heavy whipping cream
2 packages Italian ladyfingers
1 tablespoon unsweetened cocoa powder
4 oz high quality bittersweet or dark chocolate, shaved or grated

1.) In a small saucepan bring water to boil, add 2 teaspoons of instant espresso, 3 tablespoons Marsala, 1 teaspoon vanilla and sugar to taste (do not make it overly sweet).  Bring the mixture to room temperature before brushing ladyfingers.

2.) Combine egg yolks, sugar, 4 tablespoons marsala, 2 teaspoons vanilla, and scrape the seeds from one vanilla bean in a heatproof bowl and whip until thickened, about 1 minute.

3.) Place bowl over a pot of simmering water and whisk for ten minutes, until thick and doubled in volume.  Remove from heat and allow to cool to room temperature. You have just made Zabaglione - another favorite Italian dessert.

4.) Whip softened mascarpone cheese for 20 seconds, then add the cooled down Zabaglione and whip together for about 25 seconds to incorporate well.

5.) Whip heavy cream with 1 teaspoon powdered sugar and teaspoon of vanilla until firm peaks form.  Fold the whipped cream into the mascarpone mixture and place in refrigerator for 30 minutes to chill. This is the finished Tiramisu cream.

6.) Arrange lady fingers in a single layer on the bottom of a deep Pyrex or plastic container that has a lid. Next, brush the cooled espresso generously over lady fingers, but be careful not to make them soggy. Use a pastry brush and dip it in the espresso and go over each lady finger twice, paying attention so that you can see the coffee soaking in to each one. Next, in a small bowl, mix the cocoa powder, remaining 1/2 teaspoon powdered sugar and teaspoon of espresso powder together.  Put two teaspoons of mixture into a small mesh strainer and dust a generous sprinkling over the lady fingers.

7.) Spread 1/2 of the cream evenly on top of the ladyfingers.  Repeat this same process once more for a second layer.

9.) On the very top shave or grate high quality chocolate on top. Cover with lid and not plastic wrap...you don't want anything to lay on or touch the layer of chocolate. Refrigerate for at least 12 hours for the cream to further set, overnight is preferred. Set out at room temperature for 15 minutes prior to serving.




I made this cake for a dear friends birthday and it turned out great!  A springform pan is a must for it to turn out right.  I chose to line the sides of the pan with vanilla pirouette cookies, but you can use lady fingers if you want - I just don't think that they look as pretty.  You can also make Tiramisu in a trifle bowl if you want to make it a birthday or special occasion cake.




Monday, August 18, 2014

Caprese Salad

by Lydia Marshall 

What else besides a Caprese Salad would I have for dinner tonight after seeing these GORGEOUS tomatoes and FRESH Mozzarella? This is one of my favorite summer salads. It can be served as a small side salad, appetizer plate, or as I like it best, a dinner salad had with crusty whole grain bread and a good red wine...PERFECT!  This package of Campari Sweet Tomatoes is a steal at $1.50. The Fresh Mozzarella is another steal at $2.49, and the Da Luca Sangiovese that I mention below is an even more incredible deal at $3.99 compared to $11.99 and above elsewhere. 

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 My Favorite Caprese Salad

Okay...so my photography skills have much to be desired still. This salad was beautiful in real life, tasted incredible, and all made with fresh ingredients. I don't particularly like a dry Caprese salad...I like olive oil and lots of reduced Balsamic vinegar, and I really don't like to eat a huge piece of basil either, like many recipes call for. I prefer my basil cut in to a chiffonade so that it incorporates better with all of the other ingredients, instead of simply overpowering the flavor.

2 small tomatoes per person
2 slices mozzarella per person (1 package yields about 6 slices)
2 tablespoons extra virgin olive oil per plate
2 tablespoons Balsamic vinegar per plate
1 tablespoon pine nuts
2 larger basil leaves per plate
1 small garlic clove per plate
Salt and pepper to taste

Toast pine nuts on medium heat until golden brown, and set aside on a plate to cool. Next, add Balsamic vinegar to the pan put on low heat. Allow vinegar to reduce for 10 minutes or so. Keep an eye on it and swirl the pan now and again. It will be ready when it is reduced down to a quarter of normal volume and becomes thick like a syrup. The flavor will mellow out, become sweeter and lose much of its acidity. While the vinegar is reducing, add olive oil, garlic, basil, salt and pepper to the bottom of a salad plate. Place tomato slices on top of olive oil, and next, the mozzarella. Top with a sprinkling of the pine nuts, and finally drizzle the entire top with the reduced vinegar. Serve immediately and ENJOY!!!

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This Da Luca Sangiovese is such an incredible deal at the store. You know, when wines that sell for twelve bucks and more can be found for $3.99, and taste as good as they do...well, I'm not going to be so picky and look to tear the wine apart. This wine has gotten good, and not so good reviews. One blogger said that it needs to aerate for two hours before it's drinkable...REALLY?? Dude, you just spent $3.99 on a bottle that can easily go for three times as much and you're going to pick it apart to such extent? HMMM....not me. I was thoroughly pleased with my under $5, easy to drink Sangiovese. It's slightly fruity, softer on the tannins (which I like) than most wines in this price range, and it paired beautifully with my salad. I'll ask Jeanette, our wine steward, what she thinks of it and I'll let you know in a future post more about this wine.

Saturday, August 16, 2014

Prosciutto Wrapped Asparagus Bundles

by Lydia Marshall

These bundles are so easy to prepare and so delicious. Even people who don't particularly like asparagus, love it this way.

We have the most beautiful and fresh asparagus right now in our produce department. The prosciutto we have is a slightly smoked variety at a great price for $2.49.

You can roast the bundles, grill or saute them. These bundles of delight can be served as an appetizer, side dish, or for breakfast with a poached or fried egg on top.

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Prosciutto Wrapped Asparagus

20 to 30 asparagus spears, washed, dried and tough bottom trimmed
1 package prosciutto
Olive oil
Grated cheese: Parmesan, sharp cheddar, Swiss...whatever is your favorite

Take three or four asparagus if thin, a couple if thick and wrap the center with prosciutto so that it covers the middle portion of the asparagus. Do not season...the prosciutto is salty enough for the entire dish.

Saute: Drizzle olive oil in a pan on medium high heat. Saute for about 4 minutes, turning so that the prosciutto can crisp up evenly. Place spears on a platter and sprinkle with cheese and serve. These can be served at room temperature as well.

Grill: Follow procedure as above and grill until prosciutto is crisp and asparagus is tender.

Roast: Preheat oven to 400 degrees. Place wrapped asparagus on a cookie sheet and roast until prosciutto is crisp and asparagus is tender...about 10 to 12 minutes.









Friday, August 15, 2014

2007 Covey Run Merlot & Moscato Pink Lemonade Recipe

by Lydia Marshall & Wine Steward Jeanette Muck


This 2007 Quail Series Covey Run Merlot is a gorgeous ruby color that is filled with luscious berry flavors laced with the smokiness of cinnamon. The softer tannins make it a wine that can be enjoyed by many.

This easy to drink and well balanced Washington Merlot pairs well with a large range of culinary delights. The subtle tannins keep this Merlot a great partner for an evening of having a pasta with a lighter sauce, but can also handle a hearty burger or a nice thick pork chop. 

The price is fantastic at $5.99 compared to 8.99 elsewhere. Come on in and get yours today!


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This 'off dry' Vivande Sparkling Moscato is perfect to be had for brunch, as an accompaniment to dessert or made in to a cocktail. As a cocktail, it would be nice served with a sharp cheese, smoky nuts, dried fruit, fresh grapes, and a nice dark chocolate. Try this refreshing and slightly herby cocktail for your next gathering and see how you can really please a crowd...this would be great for an afternoon  luncheon drink. Our price is fantastic at $6.99 compared to 11.99 elsewhere.


Sparkling Moscato Pink Lemonade 
1 bottle Vivande Sparkling Moscato
12 strawberries
1 ounce lemon juice
6 basil leaves

Chill Moscato until nice and cold. Blend 8 strawberries, 3 basil leaves and lemon juice together, and add to a pitcher. Top this with the wine. Next, take the remainder of the strawberries, slice them and add to pitcher, and finely chop the remaining basil leaves and add it them to the top. If you have time, chill for another 30 minutes and serve with the strawberries and basil floating throughout.

Optional: Make a simple syrup using 1 tablespoon sugar and 1 tablespoon water, then heat it up to dissolve the sugar. You can add this to the pitcher at the end if you want a sweeter drink, and then chill before serving.





Wednesday, August 13, 2014

Healthier and Lower Fat Spinach Dip

by Lydia Marshall



This healthier version of the classic spinach dip that's had at most sporting gatherings is delicious, lower in fat and nutritious.

Give it a try for your next gathering, or as a staple dip to have on hand for kids lunches, after school snacks and for when you are trying to be healthier and / or trying to drop a few pounds.










Healthier and Lower Fat Spinach Dip

16 ounces Greek yogurt or fat free sour cream
3 tablespoons low fat olive oil mayonnaise
10 ounces frozen spinach - thawed, squeezed and chopped
3 green onions - chopped fine
3 tablespoons dried vegetable flakes
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

Note: To make this more traditional, you can add chopped water chestnuts.

 Put vegetable flakes in to a bowl with 2 tablespoons of water and heat for 2 min to help hydrate the vegetables. Next, combine all  ingredients together and mix well. Place in refrigerator for 30 min. Taste and add further seasoning to your liking. Chill up to an hour and serve with vegetables, crackers or chips.


Tuesday, August 12, 2014

Store Owner Amy Snook...I Am Woman, Hear Me Roar!

by Lydia Marshall

I know, I know...the title of this blog might sound cheesy, but it depicts the Hazel Dell Grocery Outlet store owner in the best sense of the term, so please bear with me. Maybe at the end of this post, you too will agree with me that this woman truly can roar!

I have the privilege of working for Amy Snook. Not only is she a physically stunning being, but she is just as solid, real and beautiful on the inside. Her heart is big, wide and open to loving and helping those around her.

So, who is your Hazel Dell Grocery Outlet store owner? This is Amy...

Amy started her career with Safeway 24 years ago. She started out as a courtesy clerk and worked her way up to checker, and step by step...through hard work, training and learning, she just kept climbing the ladder with Safeway. Amy was promoted to store manager in the year 2000 and kept that title...a woman in a man's world, for 11 years. She was happy, proud and living a good life with her family.

Then one day, life threw Amy a punch in the gut. Her sister was killed by a drunk driver. Tessa was young, beautiful, smart, in love and newly married...life was at her fingertips and just taken away from her in an instant. This tragedy was the impetus that made Amy look long and hard at her life and what she wanted, as she realized how short life truly can be.

The decision to leave Safeway was a hard one...to leave the stability of a regular paycheck week after week and jump in to owning a business was a huge challenge, especially on her own, a single mother of two. After losing Tessa, it was a moment in life to decide what to do in the next half of her career. Losing her precious sister to a drunk driver became a huge wake up call in how short life can be. It was Amy's wake up call to go after life. After a few months of mourning, she decided to make a change that would shift the direction of her life forever.

How did Grocery Outlet come about for you? 
"I stepped into Grocery Outlet for the first time and was amazed at what I saw in the values and variety that the store had to offer. In fact, I almost missed my daughters soccer game because I spent so much time looking around that first time." Amy further elaborates, "I knew in a very short time that this is where I belong." Next came the exploration of the business model, interviewing store owners, studying the values of the company, and what was learned was loved. Everything began to fall in to place...the right people, the right financing, the courage, the will, the support, and it became obvious to move forward and pursue this dream.

So the arduous training began...17 long months of training in fact, eight months of which were in Lake Tahoe, away from her children Trevor (17) and Rylee (15). Family support was huge for Amy. Before embarking on the commitment, a family meeting was had to see if her children and family would and could support this new venture and dream. Everyone stepped up and Amy, with her faith, finally recognized the potential that this opportunity had to offer.

Training taught the aspects of running a business from a different philosophy; not from a managerial perspective as much as an entrepreneurial aspect of building, growing and running a business. The launch of the store was one of the biggest grand openings that Grocery Outlet had experienced thus far in their history. The support of the community, family and friends was extraordinary. The property which had switched several hands over the years, and was actually vacant for eight years, had come alive again! Life was brought back to the area and word of mouth had made this opening a huge success! Watch the video of grand opening here.

There is also something very important to bring up here. Most outlets in this franchise are owned by couples and families, but not this one, Amy has this store all on her own shoulders. She is truly an amazing individual who's goal is not only to achieve her own success, but to help those people around her become a success as well.

Amy gives people a chance...a chance to be employed and build a career for themselves. In my case, she's helped me tremendously over the last few months. I approached Amy in dire need. I was embarking on a divorce after 17 years of marriage and had my financial stability completely pulled from under me. All of the sudden, I had the responsibility of supporting my child all on my own. I approached Amy in my hour of need and pitched her a business proposal.  I proposed starting tastings / samplings of items sold in the store that I would prepare and serve to customers. She didn't know me, I had only been a customer, and I might have been a familiar face is all, but what Amy did know is that a local Mom needed help. She also believed that this idea could work for the store in serving her community of customers that much better than already established. So, she gave me a shot and we are building something great together.

What has the experience of the last two years brought you?
"I have experienced a strength and determination to succeed that I didn't know I had. I always thought I was limited, but this is a deeper determination that I've never felt before." Amy further states, "I think it's because I view this business as a family and I have 26 other families (employees) that I want to see and help to succeed and grow. This gives me a sense of determination to keep going even in the most of challenging times."  

What do your children think about all of this?
Trevor: "It was a challenge on our family that my dad had to cover everything when my mom went to Tahoe for training. I knew he was frustrated, but I understood my mom. She lives by a rule to go out and do what she's passionate about. She goes after her dreams and I admire that. It's the thing that I admire most about her, she goes after what she wants in life." 

Rylee: "I understand what my mom does and I don't resent that the store is taking her away from me. It was hard for me when my mom left to go to Lake Tahoe for training, but when the ribbon cutting happened for the grand opening, I was so proud of my mom. I'm proud of her for all that she has has done. It inspires me to aspire for more in my own life. She has motivated me to go above and beyond in my own life to succeed."



This is a note that Rylee gave to her mom. It depicts it the best and truly shows the support that Amy's children extend to her for embarking on this adventure.

"As a mother of two, your always feeling guilty about how much time is spent away from the kids. The business becomes another child in itself, and sometimes the new child is put first over soccer games, baseball games and the like, but seeing the pride that my children express over their mom 'owning a store' is priceless." Amy further elaborates, "my children get to learn to appreciate what the store is giving them. I hope to show my kids that everything in life is possible, and that hard work results in great satisfaction and plenty of rewards. The value of work, determination and faith always pay off."

What are your aspirations for the store?
"I want our little store to be a strong pillar in the community. My team and I strive each day to make that happen. We strive for it to be a fun, inviting environment for everyone, while we continue to save our shoppers lots of money."

Why is the community so important to you?
"It's this community that I have been a part of and worked in that has helped me to become the person that I am today. I feel that the stronger the community is, helping one another out just builds a win - win relationship. My main focus in community building and philanthropy is the elderly, children and families." Amy continues on to express, "I said this when I opened my store...I love the elderly people, the young children, the environment and animals. I love families as the key to life, because I had to work three jobs on occasion, and work at a laundry mat at two in the morning to help my family make ends meet when I was young. So now, I want to help families in any form to help them help their own families."

Interests and Top Priorities
"Faith is the foundation of it all...God is first. Spending time with family is second. Nature...walks, hikes, scuba diving, the love of animals and travel is third. Anything that is a part of nature is key in my life because it makes me feel at peace when I open myself up to the vulnerability of nature and animals. On occasion...it's all about great food and wine."

What would you want to say to God - or God to you, as you enter the pearly gates?
"I don't see meeting God in heaven. I see myself living forever on earth...not under these conditions, but living here on earth as it was intended by God...a paradise on earth, and still being with God. Not necessarily meeting God in heaven, but experiencing the benefits of his presence here on earth."

Final Last word: "Come check us out first and be a part of our extended family. When you shop at our store you're not only helping yourselves with great items and values, you are helping so many of our own employee families, and you truly are giving back to the community that we are trying to build here. You're helping our store family!"

Quirky Tidbits:
Favorite dessert: carrot cake
Favorite actor: Rick Springfield...loved him and wanted to marry him
First concert: Air Supply (my mom drug me to it) Def Leopard was my first official concert though
Favorite spot on earth so far: Venice by far!
Favorite type of wine: Cabernet Sauvignon
Favorite restaurant: My own kitchen - most satisfying to create food and the presentation
Favorite movie: Under The Tuscan Sun




Saturday, August 9, 2014

Baked Eggplant and Zucchini Fries

by Lydia Marshall

We have GORGEOUS eggplant at a great price - 2 for $3...come on in and get yours while supplies last!

This vegetable is regularly used in Italian and Middle Eastern cuisines, but not so much in the States.

Eggplant boasts a slew of health properties. This nightshade vegetable in the family with tomatoes, potatoes and sweeter peppers grow hanging on a vine and can have a slightly bitter hint with a spongy texture. When breaded and fried...they are divine as served in Eggplant Parmesan.

Eggplant delivers a good dose of minerals, vitamins, and especially phytonutrients (natural chemicals in plants that help to prevent disease)...big doses of antioxidant power for overall good health. Plants have the power to protect themselves against "oxidative" damage from the exposure to the elements...and this is how they help to protect our cells from "oxidative" stress as well.

This version of breaded eggplant is baked and served as a side dish or snack. When dipped in tomato sauce or ranch dressing it is delicious and becomes a huge hit for kids...even picky eaters. Zucchini is always a hit this way as well.

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Eggplant & Zucchini Fries

1 small / med eggplant - peeled and cut in to strips like fries
2 zucchini  - not peeled, but cut in to strips like fries
3 eggs
1 1/2 cups flour of choice
1 1/2 cups bread crumbs or Panko crumbs
1 1/2 teaspoons Italian dried herb blend
2 tablespoons Parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
Olive oil or olive oil spray


Preheat oven to 425 degrees. Get three shallow bowls out and in the first put the flour. In the second scramble all three eggs. In the third put the bread crumbs. Divide the herbs, seasonings and Parmesan between all three bowls. Make sure the vegetables are dry. Dip each fry in to the flour first, then the egg and finally the breadcrumbs. Place on a foil lined cookie sheet that's been drizzled with oil or sprayed with olive oil spray. Bake 10 minutes, flip over and bake another 10 to 12 or until golden brown. Serve with your favorite tomato sauce, marinara and / or ranch dressing and ENJOY!!!


Wednesday, August 6, 2014

Chocolate Dipped Strawberries (Healthier Version)

by Lydia Marshall

The warm weather and beautiful produce inspired this Wellness Wednesday featured sampling and recipe.

We have GORGEOUS strawberries in this week at 2 cartons for $5...great price!

These little delights are perfect for dessert, a gift or a snack for both kids and adults. They are easy and quick to make, economical, look beautiful and will impress all of your family and friends =)

To give these beauties an extra nutritional boost...they are made with a chocolate sauce that includes coconut oil (read all about it here), whey protein powder (read all about it here & scroll to the bottom of the page), and natural and unsweetened 100% Cacao at a great price of $1.79. 


This is Hershey's all natural, non-alkalized cocoa powder. What is non-alkalized you ask? This is a form of processing the bean. This type of cocoa powder is made from pure beans that have been roasted, and bonus...have much of the fat removed because of that. The bean is then ground to a beautifully fluffy powder to be used in cooking and baking.

Being that this cocoa bean has not been chemically processed (like alkalized or Dutch processed), it is closer to the true flavor of the bean. It is really a "concentrate" of the cocoa bean.

The flavor because of this ALL NATURAL process will thus have a hint of tartness (from the acidity), making this a perfect choice to have with sweet strawberries.


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Chocolate Dipped Strawberries (Healthier Version)
Makes 16 to 20 strawberries

1 carton strawberries (ripe)
3 tablespoons coconut oil (melted)
1 scoop vanilla protein powder
2 tablespoons Hershey's Naturally Unsweetened 100% Cacao Powder
3 tablespoons agave or liquid Stevia drops to taste*
1 teaspoon vanilla extract
Water

Combine the protein powder and cocoa powder together in a medium sized bowl. Add the coconut oil and agave and start to mix. Next, add a tablespoon at a time of water until you get the consistency of a thick hot fudge, but so that it is still easily flowable...you should just be able to dip the strawberries in without struggle. 

Next, dip each washed and dried strawberry in to the sauce and set aside on wax paper. Place strawberries in the refrigerator for up to 15 minutes, or until chocolate is set. Serve at just below room temperature for complete fullness of flavor to come through. 

* Keep tasting for the flavor that you want and determine if you need to add more agave or Stevia. Agave will not affect the flavor of the chocolate as much as the Stevia will...so only go a drop at a time with it and taste as you go. 





Tuesday, August 5, 2014

2012 Pra Vinera Cabernet Sauvignon

 by Jeanette Muck - Bargainista Wine Steward

The weekend is coming up and it's time to stock up on some good vino for dinner, for your gatherings with friends, or simply for your own enjoyment.

This smooth, easy to drink wine is a regular Cabernet in our store. Flavors of berries and plum, with a hint of vanilla that the oak brings through will please your taste buds.  

After it's been open for about 30 minutes it will be more flavorful and 'jammy'...a really nice fruit forward wine.
  
At $5.99 a bottle you cannot beat this wine value, no wonder it is a customer favorite as well as my own! Come on in and get a bottle or two, or three.

Don't forget to join us every 3rd Friday of each month for our fun wine tasting events. From 5 to 7pm you can taste a few featured wines and also enjoy a sampling of a food that pairs well. 


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Perfect Pairing:
Bleu Cheese Burger 

3 pounds lean ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard. Cover, and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.


Saturday, August 2, 2014

Italian Penne Pasta Salad

by Lydia Marshall


This is an excellent summer pasta salad to make for a lunch, as a side dish for dinner or to bring to a potluck. The only cooking that is involved is to boil the pasta, the rest is just chopping a few ingredients, and pouring on some dressing...easy, economical and delicious! It's also a good dish to put in kid lunches for when school starts.

This salad features Roma Sausage salami ends that are a great price at $5.99 for 2lbs of salami. Come on in and get yours while supplies last!

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Italian Penne Pasta Salad
Serves 6 to 8

1 package penne pasta
2 cups salami cubed
3 tomatoes roughly chopped
1 can sliced olives
1 1/2 cups shredded Italian blend cheese
1 cup Italian dressing of choice - balsamic is nice to use here
2 handfuls basil roughly chopped
1/4 cup grated Parmesan cheese

Optional: chopped artichoke hearts, green or red bell peppers and/or chopped red onion

Cook pasta in salty water according to package instructions. When cooked, set aside to cool. Once cooled down, start adding all of the meat, cheese and vegetables to it, and mix to incorporate. Top with dressing and and lightly toss to incorporate, and finally sprinkle the top with the fresh basil and Parmesan.