Tag: appetizer

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Gazebo Room Balsamic Bruschetta

This Gazebo Room Bruschetta appetizer recipe adds a Greek twist to your Italian dinner…Just make sure that your guests don’t fill up on bread.

Total Time: 30 min. Makes: 24 Servings

Ingredients:

  • 1 French Baguette
  • 2 med. red tomatoes (diced)
  • 2 med. yellow tomatoes (diced)
  • 1 med. red onion (diced)
  • 1/2 cup fresh basil leaves (chopped)
  • 1/4 cup small capers
  • 1/4 cup fennel bulb (diced) * optional
  • 1/4 cup grated romano cheese
  • olive oil

Dressing: 4 oz. Gazebo Room Balsamic Vinaigrette

Preparation: In a mixing bowl, combine chopped tomatoes, onion, basil, capers, and         fennel.* Add Balsamic Vinaigrette, mix thoroughly and set aside. Preheat  oven to 350 F. Slice baguette1/2 thick on the bias and place slices on a baking sheet. Toast bread lightly and brush olive oil on both sides. Spoon vegetable mixture on to toasted slices and sprinkle with grated with grated romano. Place in oven until cheese begins to brown and slightly melt. Remove from oven and place on serving platter.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Mushroom Pizza Bites

Here’s another healthy appetizer recipe that’s a quick and easy crowd-pleaser. It also makes a great snack if you’ve got leftover veggies or pizza ingredients to use up!

Total Time: 20 minutes

Ingredients:

White (Button) Mushrooms

Gazebo Room Greek Dressing

Assorted Pizza Ingredients (Cheeses, Veggies, Pre-cooked Meats)

Marinara Sauce (for dipping)

 

Preparation:

Marinate button mushrooms (stems removed)  in Gazebo Room Greek dressing for 5-10 Minutes.

Stuff/top with your favorite pizza ingredients.

Cook at 400 Degrees for 10-12 minutes.

Serve with marinara sauce for dipping.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Oven Roasted Garlic

This quick and simple recipe for Gazebo Room Oven Roasted Garlic can be used for so many things. Use it in your favorite recipe to add a sweet, rich mellow garlic flavor, or use it as a spread like you would with a bruschetta or tapenade.

Ingredients:

1 Clove Garlic

4 oz. Gazebo Room Greek, Balsamic or Lite Greek Salad Dressing

Prep time: 5 Minutes

– Preheat oven to 400 degrees.
– Take 1 clove of garlic, peel off the outer layers of skin and cut about 1/2 inch off of the top.
– Soak the clove in your favorite Gazebo Room Dressing for 5 minutes.
– Place the clove, cut side up, in an oven proof dish or baking sheet and cover with aluminum foil.
– Bake at 400 degrees for 30-45 minutes, until the garlic is soft and spreadable.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Cucumber Bites

This simple recipe is perfect for those hot and humid summer days when you need a cool, refreshing snack to bring with you to the pool or the beach.

Total time: 10 min.

Ingredients:
Gazebo Room Lite Greek Dressing
2 whole Cucumbers
6 ounces, weight Crumbled Feta
¼ cups Plain Greek Yogurt (optional)
15 whole Pitted Kalamata Olives, Chopped
1 Tablespoon Dill (Chopped)
3 Tablespoons Roasted Sunflower Seeds

Instructions:
First, slice your cucumber in half lengthwise, then hollow out the center of each half, removing the seeds and allowing plenty of room for additional ingredients.
Next, combine chopped olives, feta, dill, sunflower seeds and Gazebo Room Dressing in a mixing bowl.
Finally, add the feta mixture to the hollowed out center of your cucumber halves, slice into bite-sized portions and chill until ready to serve. (Optional: use your favorite Greek yogurt as a topping or dipping sauce)

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Mediterranean Pasta Salad

Gazebo Room Mediterranean Pasta Salad

Ingredients:

  • 12 ounces penne pasta
  • 1/4 pound provolone cheese, chopped
  • 1/4 pound white cheddar cheese, chopped
  • 1 red bell pepper, chopped
  • 1 large bunch broccoli, chopped
  • 1 large bunch cauliflower, chopped
  • 1 pint cherry tomatoes, chopped
  • 1 small red onion, chopped
  • Fresh ground pepper (to taste)
  • Gazebo Room Caesar Vinaigrette (to taste, I used about 1/4 to 1/3 of the bottle)

Directions:

  • Cook pasta according to directions.  I used the 3-minute cook San Giorgia Quick Cook Penne Rigate.
  • Combine all ingredients in large bowl with lid.
  • Stir, shake, eat and enjoy!

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.

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Gazebo Room Penne Pasta Salad

 

Gazebo Room Penne Pasta Salad 

A lighter version of our pasta salad, all you need is pasta, parsley and veggies to really let the Gazebo Room flavor shine through. For a special treat, separate into three portions and make one Greek, one Balsamic Vinaigrette and one Lite Greek!

Total Time: 30 min

Makes: 6 Servings

Ingredients:

1 lb. penne pasta

¾ cup carrots (chopped)

¾ cup celery (chopped)

¾ cup onion (chopped)

¾ cup bell pepper (chopped)

¼ cup fresh parsley (chopped)

Dressing:

4 oz. Gazebo Room Greek, Lite Greek, or Balsamic Vinaigrette Salad Dressing

Preparation:

Cook pasta as directed, rinse, and drain. In a large mixing bowl, combine pasta and all chopped vegetables. Pour in dressing of your choice and toss vigorously. Transfer to serving bowl, cover, and chill until ready to serve.

Notes:

Allow to marinate for at least 2 hours before serving. An additional splash of dressing may be necessary if serving in less than 2 hours.

Also, to transform this side dish into an excellent entrée, at the time of serving, divide pasta into 6 servings and add 4 marinated grilled chicken tenders to each portion.

If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Salad Nicoise

Gazebo Room Salad Nicoise

Find out why our recipe for Salad Nicoise was a favorite among some of Harrisburg’s most famous residents! The original recipe called for our Greek dressing, but we highly recommend that you try the updated version with a mixture of our Lite Greek (which didn’t exist at the time) and Dijon Mustard!

Total Time: 30 Min.

Makes: 6 Servings

Ingredients:

6 small red skinned or new potatoes (boiled, halved)

1 lb. fresh green beans (lightly steamed)

½ lb. mixed field greens

1 cup artichoke hearts

1 medium tomato (wedges)

3 hard-boiled eggs (halved)

½ cup Kalamata or green olives

½ red onion (sliced)

3 tbsp. capers

1 (6 0z.) can of tuna in water

Or 8 oz. fresh seared tuna

Dressing:

4 oz. Gazebo Room Lite Greek Salad Dressing

3 tsp. Dijon Mustard

Preparation:

Pour Lite Greek Dressing into a small mixing bowl. Whisk in Dijon Mustard. Set aside.

On a large platter, prepare a bed of mixed salad greens, and decoratively arrange remainder of ingredients over greens. Pour dressing over salad while gently whisking.

Notes:

For easier serving, divide greens over 6 salad plates, and arrange ingredients on each individual salad before adding dressing. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Antipasto Salad

Gazebo Room Antipasto Salad

Total Time: 30 min

Makes: 6 Servings

Ingredients:

1 lb. mixed field greens

1 large tomato (wedges)

½ large red bell pepper (cored, sliced into rings)

½ large red onion (sliced)

2 hard-boiled eggs (quartered)

½ lb. Genoa salami (thinly sliced, rolled)

½ lb. provolone cheese (thinly sliced, rolled)

½ cup pepperoncini peppers

¼ cup Kalamata olives

¼ cup Spanish olives

6 anchovy fillets

Dressing:

Gazebo Room Greek Salad Dressing

Preparation:

Place salad greens on a large platter. Begin decorating by first placing rolled salami and provolone alternately around the perimeter of the platter. Place tomato and egg wedges alternately in between salami and provolone. Spread onion slices over the crown of the salad. Place olives to nestle in spaces left between the onion rings. Place pepper slices over the onion and olive layer. Top off with peperoncinis and anchovy fillets. Set aside and keep chilled until serving. Pour dressing over salad at time of presentation. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Greek Pasta Salad

Gazebo Room Greek Pasta Salad

 Everyone has their own version of Gazebo Room Greek Pasta Salad, but not everyone knows the secret recipe for the original that was served for years in one of Harrisburg’s finest restaurants! Treat your family to a to a classic recipe that people all over Harrisburg, PA have been talking about for decades!

Total Time: 30 min

Makes: 6 servings

Ingredients:

1 lb. tri-color rotini pasta (fuscilli)

½ lb. elbow macaroni

½ lb. crumbled feta cheese

¾ cup carrots (chopped)

¾ cup celery (chopped)

¾ cup onion (chopped)

¾ cup bell pepper (chopped)

½ cup Kalamata olives (pitted, sliced)

¼ cup fresh parsley (chopped)

Dressing:

4 oz. Gazebo Room Greek Salad Dressing

Preparation:

Cook pasta as directed, rinse, and drain. In a large mixing bowl, combine pasta, feta cheese, chopped vegetables, and olives. Pour in Greek Dressing and toss vigorously. Transfer to serving bowl, cover, and chill until ready to serve.

Notes:

Allow to marinate for at least 2 hours before serving. An additional splash of dressing may be needed if serving in less than 2 hours.

Also, to transform this side dish into an excellent entrée, at the time of serving, divide pasta into 6 servings and add 4 marinated, grilled chicken tenders to each portion. If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill. 

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Gazebo Room Classic Greek Salad

Gazebo Room Classic Greek Salad

Our Classic Greek Salad is the dish that catapulted our family’s Greek Dressing recipe from house dressing to household name. We guarantee that it will be as big a hit in your house as it was in ours!

Total Time: 10 min

Makes: 6 servings

Ingredients:

1 lb. mixed field greens

2 medium to large tomatoes (wedges)

1 medium red onion (sliced)

½ lb. feta cheese (crumbled)

1 cup Kalamata olives

½ cup pepperoncini peppers

12 anchovy fillets (optional)

Dressing:

4 oz. Gazebo Room Greek Salad Dressing

 

Place salad greens in large mixing bowl. Add tomato wedges, onion slices, crumbled feta, olives, and peppers. Pour in dressing and toss vigorously. Divide contents of bowl evenly over 6 salad plates. Top off salads with anchovies (optional). If you would like to hear more recipes, you can ask about different Gazebo Room Dressing flavors, courses, or ingredients, like chicken, pasta, Seafood, vegetarian and more, or say exit to leave the skill.