Tuna Cakes

• 2 cans of 5 oz. tuna in oil*1/2 yellow onion, chopped
• 1/3 cup panko breadcrumbs, plain
• 1/2 tbsp. The Amazing Heat*
• 1/8 tsp. crushed red pepper flakes*
• 2 egg whites
• Olive oil, for cooking*
• 1 tbsp. Stonewall Kitchen Chipotle Aioli*

1. Drain tuna.
2. In a medium bowl, combine tune, chopped onions, breadcrumbs, The Amazing Heat, & egg whites.
3. Refrigerate the mixture for one hour.
4. Form into 4 equal size patties.
5. Heat a small amount of oil in a skillet on medium-low heat. Cook in skillet for 3 minutes on each side.
6. Drizzle the Stonewall Kitchen Chipotle Aioli on the warm tuna cakes.

*Products can be found at Vine & Olive

Spinach, Cured Ham & Goat Cheese Salad

• 4 slices of Serrano Ham*
  
• 7 oz. of baby spinach leaves
• 12 ripe cherry tomatoes, quartered
• 6 sun-dried tomatoes, finely chopped*
• 5 oz. fresh goat cheese, cut into small chunks*
• 1/2 tbsp. Miceleaceto Balsamic Vinegar
• 1/2 tbsp. honey
• 5 tbsp. of EVOO*
• 1/2 of lemon, juiced
• 1/4 cup toasted hazelnuts, roughly chopped*

1. Preheat oven to 325 F
2. Place the Serrano Ham on a lightly oiled baking try for 10 minutes, leave to cool.
3. Whisk together the Miceleaceto Balsamic Vinegar, honey, EVOO, & lemon juice.
4. Combine spinach leaves, cherry tomatoes, sun-dried tomatoes, & most of the dressing
5. Break the Serrano Ham into bite sized pieces, sprinkle over salad with the goat cheese & hazelnuts
6. Drizzle remaining dressing over salad
7. Toss and serve

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*Products can be found at Vine & Olive

Swordfish & Tomato Sauce

• 3 Tbsp olive oil, divided*
• 4 oil-packed anchovy fillets*
• 4 garlic cloves, sliced
• 1/2 tsp crushed red pepper flakes*
• 2 pints cherry tomatoes, halved
• Kosher salt and freshly ground black pepper*
• 1 lb 1"-thick swordfish steaks
• 2 Tbsp pine nuts
• 12 oz casarecce or other short pasta*
• 1/2 c chopped fresh parsley, divided
• 2 Tbsp golden raisins

Heat 2 Tbsp. oil in a large skillet over medium. Cook anchovies, garlic, and red pepper flakes, stirring occasionally, until anchovies disintegrate, about 3 min. Add half of tomatoes; season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 12–15 min. Add remaining tomatoes; remove from heat.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Season fish with salt and pepper and cook until golden brown and just cooked through, about 4 min. per side. Let cool slightly. Coarsely flake flesh; discard skin.

Toast nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 min. Let cool.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 1/2 cup pasta cooking liquid to tomato sauce and cook over low heat, tossing often and adding more cooking liquid as needed, until sauce is thickened and coats pasta. Add fish to pasta along with half of parsley and toss once to combine.

Serve pasta topped with raisins, pine nuts, and remaining parsley.

Makes 4 servings

*products can be found at Vine & Olive

Harissa Pizza

• 1 box Stonewall Kitchen Pizza Crust* (gluten free available)
  
• Stonewall Kitchen Harissa Sauce*
• 1/2 c artichoke hearts, sliced*
• 1 c baby spinach
• 1-2 c grated smoked mozzarella cheese*
• 1/4 c black olives, sliced and drained (or other choice of olives*)

Follow directions on box. Spread a thin layer of Harissa Sauce over the pizza crust. Top with artichoke hearts and spinach. Sprinkle cheese and olives on top. Bake 10-15 min. until cheese bubbles and melts. Slice and serve immediately.

*products can be found at Vine & Olive

Braised Artichokes with Tomatoes & Mint

• 1 28-oz can whole peeled tomatoes, drained*
  
• 1½ cup dry white wine*
• ½ tsp crushed red pepper flakes
• 2 tsp kosher salt, plus more*
• 1 cup olive oil, divided*
• 12 salt-packed anchovy fillets, rinsed, patted dry*
• 8 garlic cloves
• 1 c (lightly packed) mint leaves
• 6 medium artichokes*
• 2 lemons, halved

Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp salt, ½ cup oil, and 2 cups water; set aside.

Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining ½ cup oil; process until a coarse paste forms. Set pesto aside.

Halve through artichoke stem and rub cut sides and insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.

Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 10–15 minutes. Transfer artichokes to a platter and tent with foil to keep warm.

Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes. Taste and season with more salt if needed. Spoon over artichokes.

Makes 8 servings

*Products can be found at Vine & Olive

Pasta with Truffle Cream Sauce

• 8 oz penne or short pasta*
• 2 Tbsp olive oil*
• 4 Tbsp butter
• 1/2 cup Vidalia onion, minced
• 4 oz sliced mushrooms*
• 1/2 cup white wine*
• 1/4 cup Stonewall Kitchen Truffle Spread*
• 1/3 cup light cream
• Salt & pepper to taste
• 2 Tbsp chopped fresh herbs, such as chives, parsley or basil
• Parmigiano-Reggiano*

Cook pasta according to package instructions. Reserve 1 cup of pasta water. Drain pasta & set aside.

Heat olive oil & butter in a large saute pan over medium heat. Saute onion until tender and translucent, but not brown. Add mushrooms & cook until tender. Add white wine & simmer 2-4 minutes. Add truffle spread, cream & season with salt, pepper & herbs. Add pasta to sauce & toss. As pasta absorbs the sauce, add enough reserved pasta water to make a creamy sauce.

Serve topped with Parmesan shaved thin using a vegetable peeler.

*Products can be found at Vine & Olive

Pear Crostini

• 9 slices of French baguette*
• 9 slices of fresh Parmesan cheese*
• 2 pears, sliced
• 3 tbsp walnut pieces
• 1 tbsp fresh fennel
• 2 tbsp honey*

Preheat oven to 350 degrees. Top crostini with Parmesan cheese slices; place on a baking sheet and in the oven for approximately 10 minutes. While crostini is in the oven, slice pears and crush walnuts into smaller pieces. Once cheese has melted, remove crostini from the oven and quickly top with pears, walnuts and fennel. Drizzle with honey and enjoy!

*Products can be found at Vine & Olive