Month: September 2016

Mushroom & Veggie Pasta Salad

Mushroom & Veggie Pasta Salad
Prep time
Cook time
Total time
This salad is full of vegetables you can use whole grains or gluten free pasta. Great fiber, color, flavor and texture using exceptional extra virgin olive oils and spices. This can be served cold or hot.
Recipe type: Entree
Cuisine: Mediterranean
  • 1 Pound 100% Abruzzese Pasta (prepare as directed until tender)
  • Button Mushrooms, washed and sliced
  • Portobello Mushrooms, washed and sliced, cut stem ends off
  • Shitake Mushrooms, washed and sliced, remove stem, use the tops only
  • Small Onion, diced (or thinly sliced red peppers)
  • Green Beans, cut into small pieces, steamed until tender (Options: broccoli or peas also)
  • Carrots, shredded
  • Purple Cabbage, shredded
  • Organic Edamame, steamed
  • 2 -3 TB Garden Gems Local Spicery Spice
  • ¾ cup Capizzano’s Wild Mushroom & Sage Infused Extra Virgin Olive Oil (EVOO)
  • Variations: Garlic, Basil or Herbs de Provence Infused EVOO or a Seasonal Ultra Premium Extra Virgin Olive Oil.
  1. Method:
  2. Mix Wild Mushroom & Sage EVOO and Garden Gem spice together let stand for 10 minutes. Do this while the pasta is cooking.
  3. Drizzle our UP Extra Virgin Olive Oil in a skillet, sauté onions until browned slightly, then add all mushrooms in UP Extra Virgin Olive Oil cook until soft and tender. Cook Green Beans until tender, drain, set aside.
  4. Put cooked and drained pasta in a bowl, add the mushroom onion mixture, then add cooked green beans and other vegetables.
  5. Pour the Wild Mushroom & Sage EVOO – Garden Gem Spice mixture over pasta and veggies. Toss until coated completely. Serve immediately.
  6. Enjoy with your favorite fish and wine. Per La Salute

Walnut Green Bean Spread (Hummus in a Whole New Way)

Walnut Green Bean Spread
Prep time
Total time
A tasty dairy free variation on vegetables or crackers. Serves 6 - 8 Hummus in a whole new way!
Recipe type: Appetizer
Cuisine: Mediterranean
  • Ingredients
  • ½ pound green beans
  • Small onion, thinly sliced (1/2 cup)
  • 2- 3 TB UP Extra Virgin Olive Oil (I used Wild Mushroom Sage Infused EVOO)
  • ¼ tsp. Makai Sea Salt to taste
  • ½ cup walnuts
  • ½ tsp. white miso or 1 tsp lemon juice (I used fresh lemon juice)
  • Fresh ground pepper to taste
  • Red Bell Peppers, diced to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping
  1. Method:
  2. Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.
  3. Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.
  4. Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice and pepper process for a few more seconds, until blended. Should be looking like a hummus spread.
  5. Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired Extra Virgin Olive Oil on top before serving. I used Wild Mushroom & Sage Infused Olive Oil.
  6. Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.
  7. Garnish with parsley or thinly diced red peppers as desired.

Pulled Basil Corn Tomato Pasta Salad – Business After Hours Menu 9/14/16



Pulled Basil Corn Tomato Pasta Salad


Snip fresh basil

Organic Corn (I used garden corn on cob and cut it off the cob)

Fresh tomatoes, cut up

PrimoGrano Pasta 100% Abruzzese cook as directed until tender

Organic Power Green Mixture or fresh Swiss chard

*Robust Ultra-Premium Extra Virgin Olive Oil (I used our “Don Carlo”)

*Local Spicery Italian Herbs

Makai Deep Sea Salt, a dash here and there

*Mix EVOO and Spice together 15 minutes before mixing in to ingredients to let the herb flavor release (all our Spices are non-irradiated, non-GMO and GF).

Toss all ingredients together with EVOO mixture. Serve immediately. Add more vegetables and greens rather than a lot of pasta, 1/2 cup of pasta and lots of vegetables, Bellisimo!

Add your favorite fish and white wine.

The flavors and antioxidant benefits of this southern hemisphere extra virgin olive oil “Don Carlo” are 556 ppm with polyphenol level this is huge!

Per la Salute.

Capizzano Olive Oils & Vinegars Products – Bold words

Wedding Reception 2016 – Wedding Favors for Your Guests

wedding-favor-2  wedding-favor3





wedding-favorsCustom Printed Labels

Wedding Favors

Simply Elegant

Healthy Choice

Function and Form your Guest will be pleased to receive.

No synthetic flavors or additives only seasonal crushed certified Ultra-Premium Extra Virgin Olive Oils and Exceptionally Aged Balsamic Vinegars.


wedding-favor-4Stop by our store to learn more details; custom label printed and more for your special day. Allow 4 weeks for printed labels.

Beautiful Wedding Reception, September 2016 at The Atlantic Resort, Middletown Rhode Island; featuring our Tuscan Herb Infused Extra Virgin Olive Oil.

Call: 860-495-2187


25% deposit required.