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Balsamic Chicken Strawberry Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.ak.yelpcdn.com/bphoto/3afH_w-v881bwS3boEGi-w/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media2.ak.yelpcdn.com/bphoto/3afH_w-v881bwS3boEGi-w/l.jpg" width="320" /></a></div> BALSAMIC CHICKEN STRAWBERRY SALAD Brio Tuscan Grille Recipe Serves 1-2 Salad 5 oz field greens 1 oz Italian Herb Vinaigrette 1 oz balsamic vinaigrette 1 oz grapes, halved 1 tablespoon pecans, candied 1 tablespoon Gorgonzola cheese salt and pepper to taste Chicken 4 oz chicken breast, grilled, thinly sliced 2 oz strawberries, sliced 1 oz balsamic vinaigrette garnish 1 tablespoon pecans, candied 1 tablespoon Gorgonzola cheese In a mixing bowl, place greens, dressings, grapes, pecans, Gorgonzola and salt and pepper and toss lightly to combine. Transfer to serving plate. In mixing bowl, place chicken, strawberries and balsamic vinaigrette and toss lightly to combine. Place mixture on top of greens. Garnish with pecans and gorgonzola. Notes: BRIO’s Italian Herb Vinaigrette is a combination of spicy brown mustard, apple cider vinegar, herb de Provence and extra virgin olive oil.

Balsamic Chicken Strawberry Salad

BALSAMIC CHICKEN STRAWBERRY SALAD Brio Tuscan Grille Recipe Serves 1-2 Salad 5 oz field greens 1 oz Italian Herb Vinaigrette 1 oz balsamic v...

2:45 PM

Brio Grilled Salmon Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media3.ak.yelpcdn.com/bphoto/Ocl6Vzsq7dADNPBgICrW7w/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://s3-media3.ak.yelpcdn.com/bphoto/Ocl6Vzsq7dADNPBgICrW7w/l.jpg" width="320" /></a></div> GRILLED SALMON SALAD Brio Tuscan Grille Recipe Serves 1 5 oz. salmon, marinated 5 spears asparagus, blanched and then grilled oil (as needed) salt and pepper mix (as needed) 2 1/2 oz. Mesclun greens 2 1/2 oz chopped greens 1 oz. tomato, diced 2 oz. balsamic dressing 3/4 oz. crispy potato strings 2 tablespoons Feta cheese lace salmon on grill and cook to medium. Drizzle asparagus with oil; season with salt and pepper. Place asparagus on grill to cook. In a mixing bowl, combine greens, tomato and dressing. Toss to combine. Tower mixture in a cold, large, rimless bowl. Top salad with salmon. Piece asparagus together leaning on salmon. Tower crispy potato strings on top of salmon. Sprinkle tomato and Feta cheese on top of potatoes and salad

Brio Grilled Salmon Salad

GRILLED SALMON SALAD Brio Tuscan Grille Recipe Serves 1 5 oz. salmon, marinated 5 spears asparagus, blanched and then grilled oil ( as neede...

2:16 PM

Brio Iceberg Wedge Salad

<div class="separator" style="clear: both; text-align: center;"><a href="http://a4.urbancdn.com/w/s/Kf/fG7wxH1nkcZ7fc-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://a4.urbancdn.com/w/s/Kf/fG7wxH1nkcZ7fc-640m.jpg" width="320" /></a></div> WEDGE SALAD with GORGONZOLA DRESSING Brio Tuscan Grille Copycat Recipe Serves 6 2/3 cup buttermilk, lowfat 1/2 cup sour cream, light 1 large garlic clove, minced 4 oz crumbled gorgonzola cheese salt and pepper to taste 1 head iceberg lettuce, cut into 6 wedges 3 bacon strips, cooked until crisp and crumbled 2 tomatoes, preferable Roma, diced To make Dressing:  Combine buttermilk,sour cream, garlic, cheese, and salt and pepper to taste. Cover and refrigerate until ready to serve (can be made 2 days in advance). To Serve:  Arrange lettuce wedges on 6 chilled plates. Spoon dressing over. Garnish with crumbled bacon and chopped tomatoes.

Brio Iceberg Wedge Salad

WEDGE SALAD with GORGONZOLA DRESSING Brio Tuscan Grille Copycat Recipe Serves 6 2/3 cup buttermilk, lowfat 1/2 cup sour cream, light 1 large...

2:12 PM

Brio Chopped Salad

Brio Chopped Salad

The Chopped Salad at Brio Tuscan Grille has chopped greens with tomatoes, olives, onions, cucumber, feta cheese with a red wine vinaigrette...

2:08 PM

Mushroom Ravioli

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/524962/thumb_600.jpg?1303684164?1384712524" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/524962/thumb_600.jpg?1303684164?1384712524" width="320" /></a></div> MUSHROOM RAVIOLI Brio Tuscan Grille Recipe Makes 2 appetizer servings, 1 entree serving 4 uncooked mushroom stuffed ravioli, preferably fresh 2 tablespoons butter 3 sage leaves, torn in half 1 1/2 ounces butternut squash cubes, roasted coarse salt and cracked pepper to taste 1/2 ounce gorgonzola dolce (see note) 4  drops truffle oil 2 turns of black pepper mill for serving 1 teaspoon grated reggiano cheese Cook ravioli in boiling water. Drain and set aside. Heat butter in saute pan and cook until butter begins to brown. Add sage and butternut squash, heat through. Add ravioli to pan, tossing to combine. Season with salt and pepper. Stir in gorgonzola dolce. Place ravioli on a plate. Pour pan sauce on top. Place 1 drop truffle oil on each ravioli. Garnish with additional black pepper and the reggiano cheese. Note: Gorgonzola dolce is so creamy it is almost spreadable. The mild Italian blue cheese is more moist than Stilton and more buttery than Roquefort. It can be purchased at some gourmet stores and online at formaggiokitchen.com.

Mushroom Ravioli

MUSHROOM RAVIOLI Brio Tuscan Grille Recipe Makes 2 appetizer servings, 1 entree serving 4 uncooked mushroom stuffed ravioli, preferably fres...

10:23 AM

Lobster Bisque

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/252147/thumb_600.jpg?1292534561?1384712307" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/252147/thumb_600.jpg?1292534561?1384712307" width="320" /></a></div> LOBSTER BISQUE Brio Tuscan Grille Copycat Recipe Serves 6 1/2 stick unsalted butter 1/2 cup olive oil, divided, plus more for garnish 1 tablespoon garlic, chopped 1/4 cup yellow onion, chopped 3 tablespoons all purpose flour 1/2 cup tomato paste 3/4 cup sweet sherry 3 1/2 cups lobster or fish stock  (see note) 2 cups heavy cream 1/4 teaspoon cayenne sea salt black pepper 6 ounces cooked lobster meat, cooked and diced parsley In a Dutch oven melt butter with 1/2 cup oil. Add the garlic and onion and saute for 2 minutes. Whisk in flour and increase heat and cook until light brown, about 3 minutes. Whisk in tomato paste and simmer for 2 minutes. Add sherry. Cook about 3 minutes. Stir in lobster stock and simmer about 20 minutes. Strain through mesh strainer, discarding solids. Stir heavy cream into liquid; add cayenne and salt and black pepper to taste. Stir in cooked lobster. Garnish each serving with a drizzle of olive oil and a pinch of chopped parsley. Note: For lobster stock, stir lobster base into warm water as directed on jar; stir until completely dissolved at 6 servings only.

Lobster Bisque

LOBSTER BISQUE Brio Tuscan Grille Copycat Recipe Serves 6 1/2 stick unsalted butter 1/2 cup olive oil, divided, plus more for garnish 1 tabl...

10:19 AM

Campanelli Carbonara

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/711191/thumb_600.jpg?1311121064?1384712155" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/711191/thumb_600.jpg?1311121064?1384712155" width="320" /></a></div> CAMPANELLI CARBONARA  Brio Tuscan Grille Copycat Recipe Pasta 3 strips of bacon 1/2 pound of chicken tenders, cubed 1 clove of garlic 1 (10 oz) package of frozen chopped spinach, thawed and squeezed dry 1/2 cup of Parmesan cheese, grated 2 eggs, beaten splash of white wine 1/2 pound penne pasta Alfredo Sauce 4 tablespoons butter 2 tablespoons flour 1/2 cup cream 6 tablespoons grated Parmesan cheese Salt and pepper to taste Cook cubed bacon in a large saute pan until crisp.  Remove to drain.  Add cubed chicken and saute until no longer pink.  Add garlic and cook a minute more.  Add chopped spinach and cook until warmed through. Meanwhile cook pasta according to package directions. Beat together the eggs and Parmesan cheese and set aside. Make the alfredo sauce.  Melt butter in a sauce pan.  Add the flour and stir together for a minute to let flour cook.  Slowly add the cream and whisk until thickened.  Add the cheese and continue cooking until cheese is incorporated. To Serve:  Drain pasta and add to skillet.  Immediately add the egg mixture and toss to cook the eggs.  Add the alfredo sauce and stir to combine.  Pour pasta into a serving dish and sprinkle with bacon and extra Parmesan cheese if desired.

Campanelli Carbonara

CAMPANELLI CARBONARA Brio Tuscan Grille Copycat Recipe Pasta 3 strips of bacon 1/2 pound of chicken tenders, cubed 1 clove of garlic 1 (10 ...