Italian

Potato Salad

Serves 8

Here's a dynamite recipe for potato salad that uses sun-dried tomato pesto to create great flavor. This makes a perfect addition to a Sunday afternoon barbecue.

1 1/2 lbs (750 g) mini new red or white potatoes, cut in half 4 oz (125 g) green beans, cut in half 1 tbsp (15 mL) olive oil 1 onion, finely chopped 1 stalk celery, finely chopped 6 tbsp (90 mL) mayonnaise 1 to 2tbsp (15 to 25 mL) Classsico di Sardegna Sun-Dried Tomato Pesto 1 tbsp (15 mL) red wine vinegar Salt and freshly ground black pepper

TIP:
This salad stores well in an airtight container in the refrigerator

VARIATION:
Substitute the Classico di Sardegna Sun-Dried Tomato Pesto with Classico di Genova Basil Pesto.

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Chicken Enchiladas

Serves 6

This tasty dish is certain to be requested often. Chicken, cheese and spinach are nestled in a flour tortilla and baked in a spicy tomato sauce. Serve this with a simple salad of Boston lettuce, green onions and chopped avocado in an oil and vinegar dressing for a great meal.

Preheat oven to 350°F (180°C)
13-by-9-inch (3 L) baking pan

2 tbsp (25 mL) olive oil 2 boneless, skinless chicken breasts 4 green onions, thinly sliced 4 oz (125 g) baby spinach 1/4 tsp (1 mL) dried oregano leaves Pinch cayenne pepper 2 cups (500 mL) shredded Monterey Jack or Cheddar Cheese Salt and freshly ground black pepper 1 jar (26 oz/700 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce 6 large 10-inch (25 cm) soft flour tortillas

VARIATION:
Replace chicken with 1 lb (500 g) lean beef steak.