 Farmers
Market Fresh Mozzarella Salad
Makes
4 Servings
2 tablespoons
Dijon-style mustard
2 tablespoons sherry wine vinegar
1 tablespoon lemon juice
10 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 ear of corn, blanched, cooled and kernels cut from cob
1/4 cup finely chopped red onion
1 tablespoon chopped Italian parsley
Butter lettuce leaves
1 bunch asparagus tips, blanched and cooled
2 medium zucchini, thinly sliced on the diagonal
2 yellow squash, thinly sliced on the diagonal
4 small tomatoes, cut into wedges
1 medium orange bell pepper, cut into thin strips
3/4
pound mozzarella (fresh, water pack type*) cheese, sliced
(use more if you prefer)
To
make dressing, in a small bowl whisk together mustard,
vinegar and juice. Slowly whisk in oil until emulsified.
Season with salt and pepper. In another bowl combine corn,
onion and parsley with 2 tablespoons of the dressing;
set aside relish and remaining dressing. To assemble salads,
line 4 dinner plates or large platter with lettuce leaves.
In bundles, decoratively arrange vegetables on greens.
Drizzle remaining dressing over the greens and vegetables.
Place cheese slices in center of plates. Sprinkle relish
over cheese and vegetables. Serve immediately.
*Note:
This recipe calls for the fresh, very moist form of mozzarella
also called “water-pack” mozzarella because it is typically
sold packed in water in plastic pouches or containers.
It usually comes in 4- or 8-ounce balls and either size
works well for this recipe. (Note that this is not the
firm form of mozzarella used for pizza.) Treat this fresh
mozzarella like fresh milk and keep refrigerated until
use, and then do not set out for too long.
Recipe courtesy of the
California Milk Advisory Board.
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Parmesan
Filled Tortellini Pasta Salad with Sweet Red Pepper and
Artichoke Hearts
Makes 4 servings
9
ounces (1 package) refrigerated cheese filled tortellini
1/2 cup (about 2) carrots, peeled and diced
1/2 cup (about 1/2 large) sweet red pepper, diced
2/3 cup (about 6 ounces) canned artichoke hearts, drained
and quartered
8 kalamata olives
2 tablespoons pesto, homemade version* optional
2 tablespoons olive oil, optional
Freshly gound black pepper to taste
1/4 cup (2 ounces) Parmesan cheese, freshly shredded
Prepare tortellini according
to package directions, rinse under cold water and drain
well. Place in serving bowl. Cook carrots in boiling water
until tender, approximately 4 minutes. Rinse under cold
water and drain. Add carrots, red pepper, artichokes and
olives to pasta. Toss with pesto. Add 1-2 tablespoons
olive oil if mixture seems dry. Season with ground black
pepper to taste. Refrigerate 1-4 hours to allow flavors
to meld. Toss with shredded Parmesan cheese immediately
prior to serving.
*Homemade
Pesto:
1 cup packed fresh basil leaves
1-2 tablespoons pine nuts
1 large garlic clove, crushed
1-2 tablespoons Parmesan cheese, freshly grated
1/8 cup extra-virgin olive oil
Place
basil, pine nuts and garlic into blender or food processor.
Blend until finely minced. Add cheese and oil and process
until blended. Transfer to small container; cover and
chill. Use within 3-4 days. Recipe may be doubled.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 The
All-American Cheeseburger
Makes 12 mini burgers
1/2
cup ketchup
1/4 cup unseasoned breadcrumbs
1-1/2 pounds lean ground beef
1 cup crushed potato chips
3/4-1 cup sweet pickle relish or piccalilli
6 slices American cheese, cut into quarters
12 mini Kaiser or dinner rolls
Preheat
grill. Mix together ketchup, unseasoned breadcrumbs and
ground beef. Form into 12 mini patties for mini cheeseburgers.
Grill over medium heat, about 6 to 8 minutes, or until
desired doneness. While burgers are cooking, combine crushed
potato chips and relish.
Top
each cooked burger with about two tablespoons of potato
chip / relish mixture, and then place 2 quarters of the
sliced cheese on top.
Serve
on mini rolls with desired condiments.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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 Jumbo
Jalapeños Cheddar Rolls
Makes 12 large rolls
2
cups milk
2 tablespoons sugar
2 packages active dry yeast
7-1/4 to 8 cups all-purpose flour
2 cups (8 ounces) grated Cheddar cheese
1/4 cup minced seeded jalapeños*
2 teaspoons salt
2 eggs
1 egg, beaten
Raspberry jam or butter, optional
Heat
milk and sugar to 110° F to 115° F, stirring to dissolve
sugar. Stir in yeast; let stand about 5 minutes or until
foamy. Combine 7-1/4 cups flour, cheese, jalapeños and
salt in electric mixer bowl. Add yeast mixture and 2 eggs;
beat 1 to 2 minutes on low speed, scraping side of bowl
as necessary. Beat at medium-low speed 5 to 7 minutes
or until dough is smooth and elastic, adding remaining
3/4 cup flour if necessary (if kneading becomes too difficult
in the mixer, finish kneading by hand on lightly floured
work surface). Place dough in lightly greased bowl; cover
with towel and let rise about 1 hour or until double in
size.
Punch
down dough. Divide dough into 12 portions; shape into
balls (see **note below for other options). Place on two
parchment-lined or greased baking sheets; cover lightly
with plastic wrap and let rise 30 to 45 minutes or until
almost double in size.
Preheat
oven to 375° F. Brush rolls with beaten egg. Bake 20 to
25 minutes. Cool on wire rack. Serve with raspberry jam
or butter, if desired.
*Note: Jalapeños may be eliminated
for a non-spicy recipe.
**Note: Dough can be shaped
into twists, rolls or any other form desired; rolls ay
be used as hamburger buns as well.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
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