Recipe(tried): Creamy Spinach and Tortellini, Tomato, Basil and Fresh Mozzarella Salad, or Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette

Hi Jill:-) How about anything Italian since the colors are in keeping with the holiday and your family seems to enjoy Italian food (pizza idea that you mentioned)? Here are three recipes that I have made several times. You could just make a tossed salad with Italian dressing if you don't want to make the Tomato, Basil and Fresh Mozzarella Salad, or the Orange and Blood Orange Salad. Serve with crusty Italian bread. If you want a vegetable side dish in addition, you could make sauteed zucchini, summer squash and grape tomatoes with Parmesan cheese and Basil (a recipe that I have posted previously, as well.) If you decide to make this meal, something light and simple for dessert would be in order. Have a very Merry Christmas, Jill.

Creamy Spinach and Tortellini
Servings: 4

1 (16 oz.) pkg. fresh or frozen tortellini
2 Tbsp. olive oil or vegetable oil
1/2 cup chopped onion
3 garlic cloves, minced
1 (9 oz.) pkg. frozen, chopped spinach, thawed
1 cup cubed, seeded, fresh or canned tomato
1/4 cup chopped fresh basil or 1 1/2 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. pepper
1 cup whipping (heavy) cream
1/4 cup grated Parmesan or Romano cheese

Cook tortellini to desired doneness as directed on package. Drain; keep warm.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and garlic; cook until tender and lightly browned, about 4 minutes.

Add spinach, tomato, basil, salt and pepper; cook 5 minutes, stirring occasionally.

Stir in whipping cream and Parmesan cheese; cook until mixture just comes to a boil.

Reduce heat to low and stir in cooked tortellini. Cook an additional 4 or 5 minutes or until thoruoghly heated. Serve with additional cheese if desired.

Tomato, Basil and Fresh Mozzarella Salad Salad

Fresh tomatoes. sliced
Fresh mozzarella (Buffalo mozzarella if you can find it), sliced
Basil leaves, chopped
Extra virgin olive oil
Red wine vinegar or Balsamic vinegar (optional)

Layer sliced tomatoes and mozzarella on a serving plate alternately and sprinkle the basil over. Sprinkle with olive oil, and vinegar (if you decide to use it), and let stand at room temperature until ready to serve. (Don't make this too far in advance of serving.)

Orange, Blood Orange, Red Onion and Chive Salad with Orange Vinaigrette
Servings: 4

2 navel oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
2 blood oranges, peel removed and sliced, crosswise into about 1/4 inch thick slices
Small amount very thinly slivered red onion or shallot for garnish
Small amount of chives, cut into 1/2 inch long pieces, for garnish
Boston or Butter lettuce leaves

Line salad plates with lettuce leaves. Arrange orange and blood orange slices, alternating for color, on lettuce leaves. Sprinkle with small amount of slivered, red onion or shallot, and, finally with a small amount of chives. Let each person dress with orange vinaigrette to taste.

Orange Vinaigrette
Makes about 1 1/4 cups

1 Valencia (juice) orange, zested for 1 tsp. zest, then squeezed for juice
1/2 cup fresh, squeezed orange juice (I got this amount from 1 juice orange)
2 Tbsp. Champagne vinegar, or lemon juice
3/4 to 1 tsp. sugar (I decided that this was not enough sugar so added 1 1/2 tsp. more. You may just want to start with 1/2 to1 tablespoon of sugar.)
Salt (I used about 1/4 tsp.)
2/3 to 3/4 cup canola oil

Process the orange juice, orange zest, vinegar or lemon juice, salt and sugar in a blender briefly. With blender running, slowly add the oil until smooth. Store covered in the refrigerator for up to 1 week.