0 Shrimp Pasta Salad - Instant Pot or Stovetop

Creamy seashell pasta, cubes of cheddar cheese, and tender young shrimp sprinkled with dill come together for one of my favorite cold pasta salads.

Our local credit union meeting has a catered luncheon every year, and this seafood salad was always the star of the meal. I looked forward to it every year.

This year, this amazing salad was missing. Instead, a green salad and potato chips took its place along with the cold cut sandwiches.  Whaaaaat??

I was heartbroken. What happened to tradition? What am I going to look forward to?

This was the sign that it was time to make my own shrimp pasta salad. It was super easy to make, especially using our pressure cooker and our family loved it.

Why use a pressure cooker to cook pasta?

1. Use less water
2. Don't have to watch the pot
3. Less risk of boil over on the stove
4. Doesn't heat up the kitchen

 Now, we can have this fantastic, fresh seafood pasta salad any time we want.

I hope you make this and enjoy it as much as we did!

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Shrimp Pasta Salad - Pressure Cook or Stove Top

by Frieda Franchina,  June-27-2018

This is an extra special pasta salad that has tender young shrimp. Small salad shrimp can be found at the deli or seafood section of your grocery store or in the freezer labeled as 100 per pound. You can substitute fresh or imitation crab or use a combination of shrimp & crab for a seafood pasta salad. Optional add-ins in the recipe keep it fresh and interesting.

Pressure Cook
Ingredients

• SALAD
• 6 ounces seashell pasta (2 cups)
• 8 ounces cooked salad shrimp, crab, imitation crab or combo of both
• 1 1/2 cups water
• 1/4 teaspoon salt

• DRESSING
• 3/4 cup mayonnaise or yogurt
• 1 teaspoon dijon mustard
• 1 teaspoon cocktail sauce (or ketchup)
• 1/8 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 3/4 teaspoon Old Bay seasoning
• 1 Tablespoon lemon juice
• 1/2 teaspoon dried dill or 3 teaspoons chopped fresh dill

• OPTIONS:
• 8 ounces cooked salad shrimp, crab, imitation crab or combo of both
• 1/4 cup finely cubed cheddar cheese
• 1/4 cup finely diced red bell pepper
• 2-3 slices of cooked & crispy bacon bits
• 2 Tablespoons finely chopped sweet onion or green onion
• 1 Tablespoon capers or chopped olives

Instructions

1. Put pasta into pressure cooker pot and pour in water.2. Add 1/4 teaspoon salt and stir.3. Cover the pressure cooker, close the pressure valve, select HIGH pressure and 5 minutes for al dente or 6 minutes for a softer cooked pasta.4. When cook time has finished, use a controlled quick release by opening the pressure valve in short spurts, until you can open it all the way.5. Drain and rinse pasta under cold water and put into a medium bowl.6. For dressing, whisk together the mayonnaise, mustard, cocktail sauce, Worcestershire sauce, salt, Old Bay, lemon juice and dill.7. Gently stir dressing into pasta. 8. Fold in salad shrimp, cheese or other optional ingredients. 9. Cover bowl tightly with plastic wrap and chill in the fridge for 2-3 hours. 10. Before serving, stir salad and add any milk for a creamier consistency, if desired. Salt to taste. 
Stove Top:
Fill a medium saucepan with 4 cups of water and bring to a boil over high heat. Add salt and pasta, stirring well. Reduce stove to med-high heat and cook pasta for 10-12 minutes or till tender. Drain and rinse with cold water. Make dressing as listed above, stir into cooked pasta and chill in the fridge for 2-3 hours. Serve and enjoy!

Details

Prep time: 10 mins Cook time: 6 mins Total time: 3 hour 15 mins Yield: 4 servings

0 Asian Chicken Lettuce Wraps - PF Chang Copycat

Chopped chicken in a sweet & tangy sauce with crunchy chestnuts are spooned onto a crisp iceberg lettuce leaf and enjoyed by hand. They are a popular menu item on P.F. Chang's, a well known restaurant chain that offers Asian culinary specialties. Their lettuce wraps is based on a family recipe secret that hasn't changed since it was first put on the menu.

There are many variations of this recipe, so this is one that is a combination of several recipes. It uses ground chicken, but you can take boneless, skinnless chicken and use a food processor, manual chopper or dice the meat after it has cooked. If you have a Pampered Chef chopper, that will work, too.

I have used my trusty Cuisinart food processor to chop pepperoni for my Manicotti tomato sauce, and for grinding pork/turkey for Swedish Meatballs. Chop up your meat and give it a couple of pulses and it's done. It's a great alternative to purchasing ground meat at the store. Purchasing your meat ground at the grocery store will save you time and dishes!

This recipe uses Hoisin sauce, a sweet, spicy sauce that is made from soybeans, vinegar, & spices. It is widely used in many Asian dishes and can be found in the Oriental aisle of your grocery store. You will also find rice wine vinegar there as well, which is included in this recipe.

Freshly grated ginger is SO wonderful in any recipe that calls for it, especially this one. I peel my ginger root, freeze it, and grate only what I need with my microplane/zester/grater. No thawing out necessary and once you try fresh ginger, you'll never go back to dried or powdered.

My boys love Sriracha sauce, a hot chili dipping sauce that is popular in Thailand/Vietnamese recipes and is a good addition here, if you like a little kick. It has the heat, but not nearly the level of vinegar that some other hot sauces have.

This recipe comes together very quickly, easily, and can be ready to enjoy in under 30 minutes.

Enjoy eating out at home!

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Asian Chicken Lettuce Wraps - PF Chang Copycat

by Frieda Franchina, adapted from several recipes April-5-2018

Sweet & tangy sauce with ground chicken are spooned into a crisp lettuce leaf and enjoyed by hand. You can save time by purchasing ground chicken at the store. Hoisin sauce is a sweet, spicy sauce made from soybeans, vinegar, & spices and can be found in the Oriental section of your grocery store. Sriacha is a hot sauce that is optional.

Ingredients

• 1 Tablespoon cooking oil
• 1/4 cup (1 small) sweet onion, diced
• -or- 1 pound ground chicken
• 2 boneless, skinless chicken breasts, ground/diced
• SAUCE
• 1/4 cup hoisin sauce
• 2 Tablespoons soy sauce
• 1 teaspoon Sriracha sauce
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon ginger, freshly grated
• 2-4 Tablespoons granulated sugar
• 2/3 cup mushrooms, diced
• 1 (8 ounce) can water chestnuts, drained
• 2 cloves garlic, minced
• 6-8 large leaves iceberg lettuce, washed
• salt & pepper to taste

Instructions

1. In a large skillet over medium heat, add the cooking oil and onion, stirring until soft and translucent. 2. Add your ground or diced chicken and cook till browned, about 2 minutes.3. In a small bowl, combine hoisin, soy, & sriracha sauces, rice vinegar, ginger, and sugar. Mix well.4. Add sauce to meat mixture and stir. Add mushrooms, water chestnuts, and garlic, stir until heated through and aromatic. 5. Spoon chicken mixture onto a large, single lettuce leaf, cup into hands and enjoy!

Details

Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Yield: 4 - 6 servins

3 FAST Rustic Red Potato Salad - Pressure Cook & Stove

Potato Salad - it's a classic side dish for any summer gathering. Creamy, cold, bursting with flavors that are sure to please everyone. This recipe doesn't use mustard, which is a great option to have for those who prefer not to have mustard. It's even easier and faster to make with a pressure cooker! You use less water, don't need to peel your potatoes, and cook the eggs and the potatoes at the same time! If you don't have a pressure cooker, I've included a stove top version, below.

Red skinned potatoes are a great choice to use with a potato salad, as their skins are smooth, thin and basically unnoticeable texture-wise. So, save yourself the time and extra step of peeling potatoes! Another great thing about using Red potatoes is that they hold their shape well, don't turn to mush when properly cooked, and absorb flavors well.

Want to use a different type of potato? Waxy potatoes are better than starchy.
Red, New, Fingerling potatoes are the most common waxy potatoes, having thin skins and keep their shape due to their high moisture content in the salad without turning mushy.

White, Yukon Golds are in-between waxy and starchy. They will work well, as long as they are not overcooked.

Stay away from thick skinned potatoes, like Russets, which fall apart. These are better for making perfect, fluffy baked potatoes or creamy mashed potatoes. 

Here is some great information of 13 different types of potatoes, and how to use them, from the Huffington Post.

One of the keys of pressure cooking veggies is to keep your cuts/size as uniform as possible.

In this case, we want 1/2" cut potatoes. This way, you won't have over or under/cooked potatoes.

First, slice your clean, scrubbed potatoes in 1/2" slices. Turn the slices cut side down and make a horizontal cut through the middle of the potato. Then make cuts every 1/2" across the potato.

This large RSVP strainer basket is perfect for holding 3 pounds of 1/2" cut potatoes and 4 xlarge eggs. You will need to bend the handles up with locking pliers, or break them off to fit into the pressure cooker, but It is such a time saver to be able to cook your eggs and potatoes at the same time!

Put the 1 cup of water into your pressure cooker, set the strainer filled with cut potatoes, eggs on top, and lock the lid. Close the pressure valve and cook on HIGH for 4 minutes.

While your potatoes/eggs are cooking, you can dice your onion and celery.

When the cook time ends, open the pressure valve to quickly release any pressure.

Using tongs, remove the hot eggs and place into an ice water bath. This stops the cooking and prevents the dreaded green/gray ring.

Pour the hot potatoes into a large bowl. I am using my EuroCuisine Yogurt strainer bowl, as it holds just the right amount and has a fitted lid.

One trick my mom taught me was to sprinkle vinegar over my warm potatoes, which soaks into the potatoes and gives it a great tang. I am using apple cider vinegar for this recipe. If you are using Miracle Whip, you can omit using vinegar, as it is already included.

Mix your mayo, sour cream (or homemade yogurt!) and 2 Tablespoons of milk. The milk helps keep the mayo mixture creamy. Fold into your warm potatoes.

I'm really enjoying this ready made bacon that I found at Sam's Club. It is found on the shelf and it's a another great time saver. It's currently in my fridge, but I plan to portion it and freeze, which should keep well for 3-6 months. You can find the Costco brand here on Amazon.

Fold in your bacon crumbles, onion, celery and finely shredded cheddar cheese. Almost sounds like a baked potato, right? Hey, you can use finely chopped green onion instead of a yellow or white onion.

I couldn't find a large bowl, but my EuroCusine yogurt strainer bowl and lid are perfect! It's nice to find another purpose for this fantastic yogurt strainer.

It looks really creamy right now, but the potatoes will soak up all the great flavors. If your potato salad looks a little dry, you can add some more mayo/milk. Salt and pepper to taste.

Peel your eggs. This is my favorite way to quickly chop hard cooked eggs. Use an egg slicer to slice the eggs in one direction. Carefully pick up the sliced egg and rotate it 90° and slice again. Voila! Chopped eggs with no mess!

Chill overnight for best melding of flavors.

Tip: If you need your salad super duper quick, spread it out onto a cookie sheet, cover, and put into the freezer for 30 minutes. Check, give it a stir and some more time, if needed. Don't leave it in the freezer for more than an hour, so set a timer or write a large note/reminder and post it where you can see it.

Enjoy!

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Rustic Red Potato Salad - Pressure Cooker

by Frieda Franchina June-26-2017

Need potato salad in a hurry? Use your pressure cooker to cook the potatoes & eggs at the same time and use the Quick Chill tip to cool your potato salad in 1 hour or less.

Ingredients

• 1 cup water
• 3 pounds red potatoes, 1/2" cubes
• 4 large eggs
• 1 Tablespoon apple cider vinegar
• 1/2 cup onion, finely diced
• 1 celery stalk, finely diced
• 3/4 cup mayonnaise*
• 3/4 cup sour cream
• 2 Tablespoons milk
• 8 oz bacon (6 strips) bacon, cooked, chopped
• (I used 1/2 cup pre cooked bacon bits)
• 1/2 cup cheddar cheese, shredded
• salt & pepper to taste
• *if you use Miracle Whip instead of mayo, omit the apple cider vinegar

Instructions

1. Pour 1 cup water into your pressure cooker.2. Set your trivet, steamer basket or mesh strainer into your cooker. 3. Place 4 whole eggs (in shells) on top of the potatoes.4. Close the lid, pressure valve, select HIGH pressure and the timer for 4 minutes.5. When the cook time ends, open the pressure valve for a Quick Release.6. Using tongs, remove the eggs and put them in a bowl of ice water.7. Put the hot potatoes (no water) in a large bowl.8. Sprinkle the apple cider vinegar over the hot potatoes; stir.9. In a small bowl, mix together mayo, sour cream and milk till creamy. 10. Carefully fold the mayo mixture into the potatoes, a little bit at a time.11. Peel the cooked eggs and chop. Add chopped eggs, onion, celery, bacon and cheese and gently fold to combine. Salt & pepper to taste. Chill over night for best flavor. Serve.QUICK CHILL: Spread potato salad in a single layer on a cookie sheet. Cover and place in the freezer for 30 minutes. Check, stir and chill for another 20-30 minutes, if necessary. Do not leave your potato salad in the freezer for more than 1 hour.Recipe can be cut in half, but keep the 1 cup water and pressure cook time the same.

Details

Prep time: 15 mins Cook time: 8 mins Total time: 1 hour 30 mins Yield: 8-10 servings

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Rustic Red Potato Salad - Stove Top

by Frieda Franchina June-26-2017

Sweet baby red potato skins are so thin, that you can skip the peeling. Bacon & cheese complement the salad and is a crowd pleaser. In a hurry? Use the Quick Chill tip to cool your potato salad in 1 hour or less.

Ingredients

• water
• 3 pounds red potatoes, 1/2" cubes
• 4 large eggs
• 1 Tablespoon apple cider vinegar
• 1/2 cup onion, finely diced
• 1 celery stalk, finely diced
• 3/4 cup mayonnaise*
• 3/4 cup sour cream
• 2 Tablespoons milk
• 8 oz bacon (6 strips) bacon, cooked, chopped
• (I used 1/2 cup pre cooked bacon bits)
• 1/2 cup cheddar cheese, shredded
• salt & pepper to taste
• *if you use Miracle Whip instead of mayo, omit the apple cider vinegar

Instructions

1. Bring a large pot of water to a boil 2. Add your potatoes and cook until tender, about 10-15 minutes. Stick a fork in potatoes to test for doneness. Fork should go in easily and the potato should not fall apart. 3. Drain potatoes, put into a large bowl, sprinkle apple cider over the hot potatoes, stir.4. Place eggs in a medium saucepan and cover with cold water.5. Bring water to a boil, cover, and remove from heat. Let sit for 10-12 minutes.6. Remove eggs from water and put into an ice water bath to chill.7. Cook, drain and crumble your bacon. I like to use kitchen scissors to cut the raw bacon, then cook.8. In a small bowl, combine the mayonnaise, sour cream, onion, celery and milk. Stir well.9. Gently fold the mayo mixture into the warm potatoes. Peel the cooked eggs and chop. Add chopped eggs. Add bacon and shredded cheese. Salt & pepper to taste.Chill over night for best flavor. Serve.QUICK CHILL: Spread potato salad in a single layer on a cookie sheet. Cover and place in the freezer for 30 minutes. Check, stir and chill for another 20-30 minutes, if necessary. Do not leave your potato salad in the freezer for more than 1 hour.Recipe can be cut in half.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 1 hour 45 mins Yield: 8-10 servings

13 Asian Sesame Ginger Salad Wraps!

Growing up, I did not like salad.  To me, eating lettuce was like eating leaves off a tree and nobody would do that....

My mom finally forced convinced me to eat an iceberg lettuce leaf.  After a bite, I decided it needed salt.  For awhile there, that's all I would eat with my dinner.  A lettuce leaf with a sprinkle of salt.  I would sit there for the longest time, munching on that salted lettuce leaf, feeling like a rabbit...

In high school, I discovered Ranch Dressing.  It changed my life.  Of course, I would still pick out the "weird" things like the purple shredded stuff...

Fast forward to today.  I have discovered that I love chicken in my salad and could eat it as a main meal.  Hubby, however, refuses to eat a main course salad unless it is wrapped up in a homemade tortilla. 

I love the ginger soy dressing at Costco, but don't need a whole quart of it.  If you love an Asian dressing, you will not believe how easy it is to make this perfect balance of  tangy and slightly sweet Ginger Sesame dressing.

Brown sugar, soy sauce, sesame oil, canola oil, rice vinegar and onion powder (or green onions) are thrown into the blender.

I love using fresh ginger and love the freezer tip to use it when I need it.  It takes this dressing to a whole 'nother dimension!

Not sure how much ginger I shredded.....but this looks good!

When blended, it looks like this...I gave it a taste and added just a wee bit of Real Sea Salt.

In the summer, I love to grill chicken on the BBQ.  You can easily use some of this dressing as a marinade for extra flavor.

Whip out my kitchen shears and cut some cooked chicken into bite size pieces...

The best way to assemble a salad is to put all your ingredients into a bowl...I love the extra crunchiness of crispy Chinese noodles tossed in.

Feel free to toss in some Mandarin oranges....

take a spoonful of dressing, and mix it up.  That way, everything gets coated.

Put the tossed salad onto a fresh tortilla...

Wait!    It's missing something....Oh, yeah.  Carrots.  Gotta have carrots!

So much better!

There you have it.  One of my all time favorite salads for summer.

Enjoy!

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Asian Sesame Ginger Salad Wraps 

by Frieda Franchina 06-21-2013

Light and refreshing, this salad dressing is perfect for a marinade or in a chicken & lettuce sandwich wrap.

Ingredients

• 1/4 cup vegetable or canola oil
• 3 Tablespoons rice vinegar
• 2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 2 Tablespoons brown sugar
• 3 green onions, thinly sliced or 1/8 teaspoon onion powder
• Fresh grated ginger
• 1 Tablespoon sesame seeds, toasted
• salt to taste
• Flour tortillas
• cooked chicken, cubed
• lettuce
• shredded carrots
• crispy Chinese noodles

Instructions

1. Pour vegetable oil, vinegar, soy sauce and sesame oil into a blender.
2. Add brown sugar, onion, and fresh grated ginger. Blend till well combined.
3. Stir in sesame seeds and salt to taste.
4. Refrigerate dressing for 30 minutes to blend all the flavors.
5. In a bowl, combine lettuce, chicken, shredded carrots and Chinese noodles.
6. Pour desired amount of dressing over lettuce mixture and stir till coated.
7. Put salad mixture into a flour tortilla, roll, and enjoy! 

Details

Prep time: 2 mins Cook time: 30 mins Total time: 32 mins Yield: 2/3 cup dressing

45 Cafe Zupas Now Open in Sugarhouse & A Giveaway!

I was lucky enough to attend a sneak preview of the new Zupas in Sugarhouse a couple of days ago.

They are now open at 2236 S. 1300 E., just west of the Michael's craft store in the shopping center.

Their Grand Opening begins Thursday, Nov. 15-16, 2012 with free food, discounts and giveaways:

     FREE dessert with every meal!
     First 50 people (doors open at 11 AM) get 50% their entire order!
     Enter to win a catered meal for your office (or group of friends)
               They'll be giving away a catered lunch every day during the grand opening!
    
Saturday, Nov. 17 is their Grand Opening party ~ you won't want to miss it!
     Along with FREE dessert with every meal and first 50 people receiving 50% off, here are the awesome giveaways ...

     Win free food for a year! One very lucky person will win a $520 gift certificate!
     A $25 gift card will be given away every 15 minutes!

You will LOVE your Cafe Zupas experience!  Here's what I experienced:

At the door, you will be handed a paper menu, with lots of choices ~

I love how you can individualize your meal (no tomatoes, please) and that they have a kid-friendly menu. 

This sign speaks to the great service at Zupas ... their staff was very friendly and courteous!

Not only does Zupas have crunchy salads and hot soups, they have many decadent desserts to choose from ...

Every meal comes with a complimentary crust slice of bread and a chocolate dipped strawberry!

I ordered the Honey Bacon Club grilled panini sandwich with a Shanghai Chicken salad.

I loved the sandwich salty/sweet flavor combo of turkey, bacon, ham, Muenster cheese and honey mustard dressing.

Zupa's salads are always perfect.  I hate it when my salad has way too much dressing, overpowering the taste of the other ingredients, and leaving a soupy, watery mess in the bottom of my bowl.  At Zupas, they mix the right amount of dressing with the salad greens in a separate bowl, return the mix to your serving bowl and top it with your requested ingredients.

Hubby ordered the Thai Lobster Curry soup and  the California Turkey sandwich.

The soup was a unique blend of lobster, Thai spices and coconut milk, lending a not-too-spicy, yet exotic taste.  The sandwich was perfect for my husband, who loves avocados and Ranch dressing on a hearty roll.

No meal is complete without trying dessert!

My husband picked out his favorite rich and creamy cheesecake.

 Me? My eyes were fixed on this Million Dollar Bar....reminiscent of the seven layer bars that I grew up with ... only much larger in size!

Is your mouth watering yet?  I'm getting hungry!

How about a giveaway?  I'm giving away one lucky reader the following:

The Cafe Zupas Blogger's Cookbook, a hard back spiral bound cookbook filled with over 50 seasonal recipes from Utah bloggers that have contributed to Cafe Zupas.

A $25 gift card to enjoy a meal with a friend a Cafe Zupas!

All you need to do to enter is leave a comment (what is your favorite Cafe Zupas menu item) on this post AND say you did on the Rafflecopter form.

UPDATE:  Many of my readers are saying that the Rafflecopter form is not appearing on this blog.  It could be that Rafflecopter is experiencing a surge/overload and has shut down temporarily. It could be the browser you are using. Readers using Internet Explorer cannot see the form; however, I have tested this post on Fire Fox, Safari, and on my mobile devices, Kindle Fire and Android phone, with no problems.  If you experience a problem, let me know in the comments below and I will make sure you are entered!  I have extended this giveaway by an additional week!

For additional entries: follow

Cafe Zupas on Facebook

Cafe Zupas on Twitter

Tweet about the giveaway: Enter to win a $25 Zupas GC and a Cookbook on Frieda Loves Bread!

and leave a separate comment for each additional entry.  Good luck!
a Rafflecopter giveaway


Giveaway is open to all US readers and will end November 28.  Cafe Zupas generously let me and my husband try a meal, gave us the cookbook and gift card to give away.  No other compensation was given to write this post; as always, the opinions expressed are 100% mine.

4 Brio Tuscan Grille Restaurant & National Lasagne Day!

I had the opportunity to try the Brio Tuscan Grille restaurant located in Murray, Utah with several local bloggers.

I was greeted with a beautiful entrance with romantic outside patio seating off to the right.

 

 We sampled appetizers ...

Beef Carpaccio

Bruschetta Quattro

Roasted Garlic, Spinach & Artichoke Dip

Calamari Fritto Misto

Spicy Shrimp & Eggplant

... salads ...

Caesar Salad

Bistecca Insalata

... and dived into our entrees.

Create your own oven fired pizza

Mushroom Ravioli Al Forno

Campanelle Carbonara

Lobster & Shrimp Fettuccine

Artichoke Crusted Beef Medallions

Pasta Fra Diavolo - spicy tomato cream sauce

Gorgonzola Crusted Bistecca

We made sure we left some room for dessert!

Torta Di Cioccolata

Dolchino Sampler

Creme Brulee ~ Butterscotch Pecan Bread Pudding ~ Chocolate Mascarpone Cheesecake

Brio's Famous Cheesecake

Are you hungry?

You should be.  The overall group faves were the Bruschetta Quatro, Bistecca Insalata, and I heard raves about the Beef Medallions with Shrimp Scampi and the Lobster with Shrimp Fettuccini. I ordered the Campanelle Carbonara.  It had great flavor, loved the shape of the noodles, although they were a little more al dente than I like.

Dessert?  Definitely the Dolchino Sampler ~ Five different flavors and the one that tasted like butterscotch pudding was the group favorite.

TODAY, July 31, Brio Tuscan Grille of Murray will celebrate National Lasagne day with half priced lasagne for lunch and dinner. Reservations are strongly recommended and can be made by calling 801-262-6500.  

Brio offers catering, online ordering, To Go, a Gluten Free Menu and kid's meals.  Kids can eat free on Tuesdays 4 PM to close with each purchase of an adult entree.  Children can create their own pizza, have a choice of pasta, salmon, chicken or even a cheeseburger.

This is definitely a more upscale restaurant, with food to match.  The lunch menu ranges from $4.95+ for soup or salad, with the entrees ranging from $10.45 - $18.85.  The dinner menu ranges from $13.95 - $28.95.  

Want to try Brio's at a lower price?  Sit at the bar Mon-Fri 3-7 PM & 9 PM to close and try any of their Tuscan Tasters, ten of their most popular dishes priced at $3.95 each, along with $5 drink specials.

Brio Tuscan Grille has great Italian food, a wonderful ambiance, and fabulous service.  Give them a try! 

I was provided with a meal to try this restaurant.  I was not compensated in any other way and reviews are always 100% my own.