Holiday Entertaining: Quick and Easy Recipes from Westside Market NYC

October 24, 2012

 'Tis the season for dinner and cocktail parties, but that doesn't mean you have to break a sweat or your budget in order to put out a nice spread for your guests. Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line of prepared foods, has come up with some delicious and healthy recipes that can be made in a pinch and won't bust your budget. Whip up one of these tasty holiday recipes for your next party!

Prosciutto Wrapped Red Peppers

3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
4 red peppers, roasted and peeled
8 ounces fresh mozzarella, cut into 4 pieces
4 ounces sliced prosciutto
4 basil leaves
4 black olives

Whisk together olive oil, vinegar, salt and pepper. Add peppers and marinate for 1 hour. Fill each pepper with a piece of mozzarella. Wrap a slice of prosciutto around each pepper. Top each with a basil leaf and olive, held together with a toothpick.

Tofu Vegetable Salad

Tofu Vegetable Salad3 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
1 tablespoon vinegar
1 14-ounce package extra-firm tofu, drained and cut into 1-inch cubes
1 tablespoon vegetable oil
½ onion, thinly sliced
2 garlic cloves, minced
1 green, yellow, orange or red pepper or combination, seeded and sliced
½ cup broccoli florets, blanched
1 tablespoon sesame seeds
 

Put soy sauce, mirin, oil and vinegar in shallow dish. Add tofu and marinate 15 minutes, turn, and marinate additional 15 minutes. Heat grill pan over high heat. Add tofu and cook, turning once. Do not discard marinade. Heat oil in skillet. Add onion and garlic and cook just until soft. Add the peppers, broccoli, tofu and marinade and stir fry, tossing frequently for 3 to 5 minutes. Sprinkle on sesame seeds before serving.

Eggplant Caponata Dip

½ cup extra virgin olive oileggplant caponata
2 garlic cloves, minced
1 large onion, diced
2 celery ribs, diced
1 red pepper, seeded and diced
2 eggplant, cut into ½-inch cubes
2 tomatoes, peeled, seeded and chopped
2 tablespoons capers, drained
½ cup pitted green olives
¼ cup red wine vinegar
¼ cup chopped parsley
Salt and pepper

Heat oil in frying pan. Cook garlic, onion, celery, red pepper and eggplant until soft. Stir in tomatoes and cook for 5 minutes. Put vegetables in bowl and toss with capers, olives, vinegar, parsley, salt and pepper. Taste, adding more vinegar and olive oil as needed.

 




 

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