Summer in "Italy"

The summer has blissfully continued and we shared another great night with our best buds, M&C.  Last time we hosted, this time they did! 
We enjoyed bruschetta on the grill........
Servings: 4
2 mini ciabatta rolls, cut in half
8 slices of Roma tomato
8 basil leaves
4 slices of mozzarella
oil and balsamic vinegar for drizzling

Drizzle the bread with evoo and balsamic vinegar (OR spread pesto on the bread - we were supposed to have that too, but it was somehow forgotten...), then arrange tomato, basil and mozzarella slices on the bread.  Toast on the grill for about 5 minutes until the bottom is golden brown and the cheese is melted.

Lettuce "boats"......
Servings: 4
12 endive spears
1/4 cup matchstick carrots
1/4 cup celery - chopped
1/4 red apple - chopped
1/4 green apple - chopped
1/4 cup dried cranberries
1/4 cup balsamic dressing

Arrange carrots, celery, apples and cranberries in endive spears and drizzle with the dressing.  A very light, summery, crunchy "salad"!

Stuffed Shells........
Servings:  a boatload!!
Meat:

1/2 box pasta shells
1/2 package ground beef
1/2 package ground sausage
1/2 red bell pepper - chopped
1/2 green pepper - chopped
1/4 large onion - chopped
2 garlic cloves - minced
s&p to taste
Marinara sauce
1/2 cup shredded mozzarella cheese

Saute the onions and the garlic until onions are translucent, then add the peppers, season with s&p (and Italian seasoning if you have it).  Saute until softened, but still crisp-tender.  Add the meats and cook until the meat is cooked through.  Boil noodles until a little less than al dente - there should be just a little bit of white in the middle of the pasta dough.  Stuff shells with meat mixture, cover with marinara sauce and cheese.  Cover with foil and bake for 20 minutes at 400 degrees, then remove the foil and bake uncovered for 5 minutes.

Cheese:
1/2 box pasta shells
1 8 oz. container ricotta cheese
6 oz. shredded mozzarella cheese
1/2 cup grated parmesan
1/4 large onion - chopped
2 garlic cloves - chopped
1/2 red bell pepper - chopped
1/2 green bell pepper - chopped
s&p to taste

Marinara sauce
1/2 cup shredded mozzarella cheese

Mix ricotta, 6 oz. mozzarella and parmesan together in bowl - set aside.  Saute onion and garlic until translucent, then add the peppers.  Season with s&p and saute until peppers are softened, but still crisp-tender.  Add the mixture to the cheese and combine.   Boil noodles until a little less than al dente - there should be just a little bit of white in the middle of the pasta dough.  Scoop the cheese mixture into a gallon-size ziplock bag and cut the tip of one side to make a piping bag (GREAT idea from C!!) and pipe mixture into shells.  Cover with marinara sauce and cheese. Cover with foil and bake for 20 minutes at 400 degrees, then remove the foil and bake uncovered for 5 minutes.