Awesome fall recipes from A Cut Above Catering

Want to try some awesome recipes … perfect for your next fall party?

Check out these from A Cut Above Catering, a full service off-site caterer located at 12955 Old Meridian Street in Carmel.

A Cut Above Catering works with several corporate companies and numerous social clients. The majority of events are from personal referrals or from our long and growing list of loyal customers. They offer services to Indianapolis, Carmel, Fishers, and more!

From simple box lunches to elaborate festivals, corporate clients can attest to A Cut Above Catering’s outstanding cuisine, beautiful presentation and unsurpassed attention to detail. A Cut Above Catering provides breakfasts, lunches, summer picnics and holiday affairs at competitive prices.

Chef Amy von Eiff has an extensive culinary background, specializing in international as well as Southern Cuisine. She attended Ivy Tech as well as studying abroad in Florence, Italy and has 14 years of experience in event planning and catering. Amy recently garnered national attention being featured as first place winner in a cooking contest with and Reader’s Digest. Chef Amy’s background in marketing/sales has helped her create a new and exciting custom solution to marketing food to meet the needs for the corporate executive as well as sells and marketing firms.

Enjoy these recipes from Chef Amy!

10 roma tomatoes, roughly chopped
10 basil leaves, julienned
1 tsp. minced fresh rosemary
1/2 onion, minced
4 garlic cloves, minced
2 Tbs. extra virgin olive oil
Salt and freshly ground pepper
1.  In a bowl, combine the tomatoes, basil, rosemary, onion, garlic, and oil.
2.  Season with salt and pepper to taste.  Mix well.
2 Tbs. olive oil
2 cloves, garlic, minced
1 cup red onion, cut into thin wedges
1 cup chopped fresh mushrooms
2 Tbs. fresh thyme leaves
3 Tbs. white wine (or dry vermouth)
1 (19 oz.) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, cut into halves
1 Tbs. balsamic vinegar
1/4 tsp. crushed red pepper (optional)
1/2 cup fresh flat-leaf parsley, roughly chopped
Salt and pepper to taste
1.  In large pan over medium high heat, heat olive oil
2.  Add onion and garlic, and saute 1 minute
3.  Add mushrooms and saute an additional 3 minutes
4.  Add thyme and wine, bring to a simmer, and cook until wine has evaporated.  Stir in beans and cook for 30 seconds.
5.  Remove from heat and place into large bowl; can be made up to this point, covered, and refrigerated.  Simply reheat over low heat when ready to serve.
6.  Add remaining ingredients and combine well.
1/2 cup extra virgin olive oil
2 medium onion, chopped
4 stalks of celery, chopped
1 red pepper, chopped
2 medium eggplant, peeled and cut in strips
4 Tbs. tomato paste
2 large tomatoes, seeded and chopped
4 Tbs. honey
4 Tbs. red wine vinegar
2 Tbs. capers, drained
2 cup fresh ricotta cheese, or 1 lb. fresh or smoked mozzarella cheese, diced
1.  Heat oil over medium high heat in a large saute pan.
2.  Add onion, celery, red pepper, and eggplant and saute for 7-9 minutes, until softened.
3.  Add tomato paste, tomatoes, honey, and vinegar.  Continue to simmer until a thick sauce is formed.  Add capers; set aside
4.  Place ricotta or a small cube of mozzarella in a bowl next to the eggplant bruschetta
5.  Allow guests to top their bruschetta with a small dollop of cheese.