Minestrone Salad Recipe

Whether you’re picnicking at Saratoga Race Course or throwing a fete in your own backyard, the key to any celebration is the food. We’re here to ensure that you eat well, regardless of who is making it. That’s why we had to share this recipe for Minestrone Salad, one of our favorite side dishes!

Roma July 2018 (5)


  • 8 oz. pasta of your choice
  • 4 tbsp. EVOO
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced (½ inch cubes)
  • 1 zucchini, diced (½ inch cubes)
  • 4 oz. green beans cut into 1-inch pieces
  • 1 ¼ c corn kernels
  • 2 tbsp. Balsamic vinegar
  • 15 oz. can of cannellini beans, rinsed and drained
  • 1 lb. assorted tomatoes, roughly chopped
  • 1 tsp coarse salt, plus additional for seasoning
  • Freshly ground pepper


  • Bring a pot of salted water to a boil and cook pasta until al dente.
  • Rinse pasta under cold water and set aside.
  • Heat 2 tbsp. EVOO in large skillet and add onion and garlic.
  • Cook until they begin to soften (about 2 minutes).
  • Add carrot and cook about 4 minutes, until softened.
  • Add zucchini, green beans, and corn.
  • Cook until vegetables are tender (about 10-15 minutes), stirring occasionally.
  • Season vegetables with salt and pepper and transfer to a medium bowl to cool.
  • Stir in 2 tbsp EVOO, vinegar, tomatoes, cannellini beans, and reserved pasta. Serve chilled or at room temperature.
  • Enjoy!
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Shrimp Scampi

There’s nothing like a rainy day that has us craving our favorite comfort food… pasta (and shrimp of course)! Find our recipe for homemade Shrimp Scampi below!

Roma July 2018 (4)


  • 1 lb. fresh jumbo shrimp, shelled and deveined
  • Salt and pepper to taste
  • 2 tbsp. unsalted butter
  • 2 tsp minced garlic
  • ¼ c white dry vermouth
  • ¼ tsp lemon zest
  • 1 tbsp. c lemon juice
  • 2 tsp chopped flat-leaf parsley


  • Place shrimp on paper plate and pat completely dry with a paper towel.
  • Sprinkle with salt and pepper and lay flat, evenly-spaced on paper plate.
  • Heat butter in a large skillet, and then invert plate of shrimp over the skillet so that they all fall into the pan at the same time. Cook a minute without moving.
  • Add garlic and cook for a minute, then flip shrimp and cook 2 more minutes. Transfer to a bowl.
  • Return skillet to heat and pour in vermouth and lemon juice. Boil until thickened slightly (about 30 seconds).
  • Stir in lemon zest and parsley, then pour mixture over shrimp and toss to coat.
  • Divide shrimp and serve over pasta.
  • Enjoy!
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Gnocchi Skillet

Gnocchi Skillet

There’s just something about cloudy days that make us want our favorite comfort foods. Today, we’re craving this recipe for Gnocchi Skillet, and you will too.

Roma June 2018 (8)


  • 18 oz. gnocchi
  • 2 tablespoons of olive oil
  • Salt & pepper to taste
  • ¼ tsp. red pepper flakes (more if you like it spicy!)
  • 2 c. sliced mushrooms
  • 1/3 c. diced sundried tomatoes
  • 4 c. loosely-packed spinach
  • 19 oz. white beans, drained and rinsed
  • Parmesan cheese to taste


  • Heat olive oil in a pan and add in gnocchi– make sure to separate them, because they tend to stick.
  • Sprinkle with salt, pepper, and red pepper flakes; stirring occasionally until the gnocchi become a crispy golden-brown.
  • Set the gnocchi aside, replacing with the mushrooms in the same pan.
  • Cook about 3 minutes, then add the gnocchi, beans, spinach, and sundried tomatoes.
  • Cook until heated through and serve with Parmesan cheese. Enjoy!
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Summer Italian Pasta


Roma June 2018 (6)

Courtesy of Macheesmo Cooking with Confidence


  • 1 pound tube pasta
  • 1 pound spicy Italian sausage
  • 1 bunch broccoli rabe
  • 1 pint cherry tomatoes, roasted
  • 2 cloves garlic, minced
  • 2-3 tablespoons olive oil
  • 1/3 cup Parmesan cheese, shredded
  • 1 tablespoon fresh oregano
  • Salt and pepper
  • Pasta water


  • Get a large part of boiling water ready and salt it nicely (I like to use about a tablespoon of kosher salt per gallon of water)
  • Cut the thick stems off of the rabe and dunk it in the water for 60-90 seconds until it is just wilted, but still has a tiny bit of crunch. Drain the rabe and let it cool.
  • Save the water in the pot (I just pull the rabe out with tongs) so you can cook the pasta in the same water. Once the rabe is cool enough to handle, roughly chop it up.
  • Halve the tomatoes, drizzle with olive oil and a pinch of salt, and roast at 400 degrees F., cut side up, for about 20 minutes. They will be lightly charred on the bottom and wilted.
  • Cook the pasta according to the package.
  • Brown the sausages over medium-low heat for about 5-6 minutes per side, remove from pan, and cut it into disks. If not completely cooked yet, toss back into pan with olive oil and garlic for another 5-6 minutes. Stir regularly and ensure not to burn garlic. Stir in the broccoli rabe.
  • Once the sausage and rabe have cooked for a minute or two, pour in about 2/3 of a cup of the pasta water. It’s best to do this right before you drain the pasta so it’s as starchy as possible, then add in tomatoes.
  • Toss in the drained pasta and mix well. Season the dish with salt, pepper, fresh oregano, and lots of Parmesan cheese; then serve.
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Taco Dip

Roma May 2018 FB Posts-4

Warm weather and entertaining are synonymous. What better way to prepare for get togethers than collecting delicious recipes, such as June Busold’s Taco Dip!


  • Tortilla Chips
  • cottage cheese
  • cream cheese (mashed with cottage cheese & spread on platter
  • 1 ½ lbs. ground beef, browned with 2 taco seasoning packages & drained.
  • 1 head shredded lettuce (iceberg works best in this).
  • 2 chopped tomatoes.
  • Drained salsa (full size jar of your choice).
  • Shredded sharp cheddar cheese.
  • Optional additions: Sliced jalapeños, diced onions, sliced black olives, chopped avocados!


  • Mash together cottage cheese and cream cheese; spread onto platter so that it covers the entire dish.
  • Add browned cooled taco ground beef to cover cheese mixture.
  • Next add shredded lettuce and the remaining ingredients in the order given.
  • Great served with tortilla chips or scoops or crackers of your choice.
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Grilled Portobello Mushroom Caps

It’s officially Grilling Season! In addition to our quality cuts of meat and seafood, we also have a robust offering of fresh vegetables, like our portobello mushroom caps!

Roma May 2018 FB Posts (9)


  • 4 Portobello caps
  • Balsamic glaze (we recommend Classic Cream from Isola— it’s made in Italy and can be found at Roma’s!)
  • EVOO
  • Salt and pepper to taste
  • Swiss cheese
  • Fresh rolls


  • Wipe excess dirt from mushroom caps with a damp paper towel.
  • Cut the stems below the “rim” of the cap and then place each mushroom gill-side up in a large Tupperware.
  • Drizzle with EVOO and season with salt and pepper.
  • When you’re ready, fire up the grill, pop the mushrooms on (gill-side up), and grill for about 10 minutes (we flip for maximum grill potential).
  • Towards the end of their time on the grill, take a couple slices of fresh Swiss cheese and stuff it into the cap so that it melts!
  • Once your mushrooms are at rest, drizzle with the balsamic glaze. Stack them onto fresh rolls and top with sautéed peppers & onions!


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Jack’s Potato Salad

Who doesn’t love a good potato salad? If you are looking for the perfect picnic accompaniment, look no further than “Jack’s Potato Salad” sent in by Linda M. Loparco!

Roma April 2018 FB Posts-3

Servings: 15-18  | Prep time: 20 minutes  |  Cook time: 40 minutes


  • 5 lbs. of new red potatoes (skin left on)
  • 1 tbsp. salt
  • 6 eggs
  • 3 tbsp. white vinegar, divided
  • 1 ½ tbsp. cider vinegar
  • 1 cup finely minced sweet onion (you can use dried onion, if so, only about 1 tbsp.).
  • 2 teas. celery salt
  • 1 teas. white pepper
  • 1 teas. poppy seeds
  • ¼ cup white sugar
  • 1 teas. Dijon mustard
  • 3 cups Hellmann’s mayonnaise
  • 1/3 cup virgin olive oil
  • 1/3 cup canola oil


  • Placed washed, unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes.
  • Add in 1 tbsp. salt and bring to a boil, reduce heat to a medium bowl, and cook 30-40 minutes, depending on the size of the potatoes. (To reduce the cooking time, cut potatoes into bite-sized pieces. Make sure you check the potatoes with a fork periodically to see when they are finished).
  • While potatoes are cooking, bring a medium pot of water to boil, and add in 1 ½ tbsp. of white vinegar, and gently add the whole 6, uncooked eggs, with a slotted spoon. Be careful not to crack the shells! Boil rapidly for 5 minutes, turn off heat and let eggs sit in the hot water for 15 minutes.
  • Drain the eggs and under running water, remove the shells. Roughly chop the eggs into large pieces and set aside.
  • In a medium bowl, mix the other 1 ½ tbsp. of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar and mayonnaise. Set aside and refrigerate.
  • Mix both oils together in a measuring cup (or small container).
  • Once the potatoes are cooked, if you have not cut up the potatoes, do so. If you have, place potato pieces in a large bowl and add the mixed oils and gently combine.
  • Add in the mayonnaise mixture to the hot, boiled potatoes and gently mix. Add the cooked eggs and gently mix in as well.
  • Now, pour the entire contents of the bowl into a sheet pan, spread mixture evenly. Cover with plastic wrap and refrigerate until chilled (below 40 degrees). Once cool enough, place the potato salad into the container of your choice!
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Best Baba Ganoush Ever

Whether you’re looking for a fiber-rich snack or the perfect spread for a homemade wrap, baba ganoush is the wonder spread you didn’t know you were missing. The best part of recipes, such as this one below, is that you can customize the flavor profile to your preferences. Want it more smoky? Add smoked paprika! Want it chunky? Leave the skins on when blending. This is baba ganoush, your way.

Roma Blog 4-15-18



• 1 large eggplant

• Olive oil

• 3 cloves garlic

• . c. fresh lemon juice

• . c. tahini (more if needed)

• Sea salt, to taste


• Slice eggplant into . inch slices, sprinkle with sea salt and let dry in

a colander for several minutes

• Rub with olive oil, place on baking sheet and broil on high for 5-10

minutes, flipping halfway to even out each side

• Remove skins of eggplant and add flesh of eggplant into food

processor with tahini, juice of the lemon, garlic, and sea salt to taste.

*You can add more tahini for a creamier consistency.

• Blend until smooth and creamy

• Serve with pita chips or veggies! (You can also use this as a base of a of homemade wrap. Simply spread this onto your wrap and add your desired toppings!)

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Egg & Sausage Casserole


By: June Busold

Looking for a quick and easy recipe for Easter morning? Try out this customer recipe from June Busold!


  • 1 lb. bulk sausage browned & drained
  • 2 cups milk
  • 4 eggs, beaten
  • 6 slices of cubed bread (minus crusts)
  • 1 tsp salt
  • 1 tsp dry mustard
  • ¼-½ lb. grated cheddar cheese


  • Mix ingredients and pour into 9×13 greased baking dish.
  • Refrigerate for 12 hours or overnight.
  • Bake the next morning for 1 hour at 325 degrees.

(Optional recipe with Bacon)

Ingredients (bacon option):

  • 6-9 slices of bread, quartered (minus crust)
  • ¼ lb. grated sharp cheddar cheese
  • ¼-½ Monterey Jack cheese, grated
  • ¾ lb. of bacon, browned & crumbled
  • 6 eggs, beaten
  • 3 cups of milk
  • ½ tsp salt
  • Mushrooms if desired


  • Place bread quarters on bottom of a 9×13 greased baking dish
  • Layer 2 types of cheeses and bacon
  • Combine eggs, milk & salt. Pour over bread, cheese & bacon
  • Refrigerate overnight
  • Bake the next morning for 1 hour at 325 degrees.
  • If desired, before baking, you can top with mushroom

Note from the author: I don’t add salt to this recipe because the bacon and sausage have enough.

*Bacon recipe: Try adding spinach! 

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