Beet Hummus

2 - small (3oz) *Paisley Farms, Sweet Pickled Beets
2 - 15oz can chickpeas, drained & rinsed
1/3 cup *Mediterranean Artisans Tahini
2 garlic cloves
Pinch of salt & cayenne

Combine all ingredients in food processor and blend until smooth. Serve with *Aladdin's Pita & garnish with *Roussas Feta.

Serves 6-8.

*Ingredients can be found at Vine & Olive.

Stuffed Tomatoes

• 3 large firm-ripe tomatoes; halved crosswise
• Salt to taste
• 2 Tbsp breadcrumbs
• 2 Tbsp EVOO
• 2 Tbsp sherry
• 1 jar of Oasis Olives, Pesto Genovese

Heat oven to 500 degrees. With your fingers remove seeds from tomatoes. Pour sherry into an 8x8 baking pan & place tomatoes on top cut side facing up, season with salt. Spoon in pesto.

Sprinkle breadcrumbs over tomatoes & drizzle with EVOO; bake until soft & golden brown, 10-15 min. Serve hot or at room temp.

Serves 4-6

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Apricot Brandy Brie

• 1 (13.2-ounce) Brie round
• 1/2 cup Stonewall Kitchen Apricot Jam
• 1/4 cup brandy
• French bread toasts
• Fresh strawberries
• Apple, sliced

Preheat oven to 350 degrees F. Prepare Brie cheese by running a knife around the top of the cheese round 1/4-inch in from the edge, just cutting through the rind. Make cross cuts across the top & remove top rind. Place cheese on a heatproof serving dish & bake 15 min or so until the cheese softens. Meanwhile, heat the Apricot Jam in a small saucepan over medium low heat until it bubbles. Turn off heat & add the brandy. Stir until combined. Pour jam over heated Brie.

Serve warm with French bread toasts, fresh strawberries and sliced apples.
Serves 6-8

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Soppressata Bundles

In a bowl, toss 1 small head of finely shredded radicchio with 5 stemmed and chopped Delallo peperoncinis, 2 ounces of Wild Goat goat cheese, 1tsp red wine vinegar, 1 tsp of Partanna EVOO and 3 tbsp of toasted pine nuts. Arrange 24 thinly sliced Soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.

Suggested Pairing: Scharffenberger Brut Rosé or any other fruit-forward sparkling wine.

~ Vine & Olive

Lemon Cream Filled Strawberries

Core 30+ strawberries.  Slice a small tip off the bottom of the strawberry so it stands without falling.  Whip 1/2 cup of whipping cream in a chilled bowl until soft peaks (or use cool whip).  Whisk in 2 Tbsp. confectioner's sugar.  In a new bowl, whisk 2 ounces of mascarpone (or cream cheese) and 2 Tbsp Stonewall Kitchen Lemon Curd.  Fold Lemon Curd mixture into whipped cream.  Pipe mixture into strawberries. Top with a blueberry.

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Grilled Pasta Salad

Boil your favorite pasta (we love any Di Sardegna gold), drain and set aside.  Whisk 1/2 cup of olive oil (try our Tuscan Herb), 1/4 cup of balsamic vinegar & 1 Tbsp of Amazing Herbs.  Toss pasta in dressing.  Chop grilled eggplant & Cucina and Amore grilled peppers & toss with pasta.  Cubed pepperoni & smoked provolone add additional flavor.  Add salt & pepper as needed.

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Blasted Burgers

• 1½ lbs ground chuck
• 1⅓ cups grated sharp cheddar cheese
• 8 Tbsp Sable & Rosenfeld 3 Pepper Blast Dip
• Salt & pepper to taste

Season ground chuck with salt & pepper. Divide into 8 equal portions & shape each portion into a 4-inch round patty.

Top each of 4 patties with 1/3 cup grated sharp cheddar cheese & then 2 tbsp 3 Pepper Blast. Place a second patty over each cheese-topped patty, pressing to seal.

Grill burgers 4- 6 minutes per side or until desired degree of doneness is reached. Serve on buns with choice of condiments.

Serves 4.

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Shrimp Ceviche

• 1 lb of cooked shrimp
• Juice of 2 limes
• 1 c cucumber, diced, seeded & peeled
• 1/2 c finely chopped red onion
• 1 c diced, seeded tomato
• 1 Tbsp roughly chopped cilantro
• 2 jalapeno peppers, seeded and diced
• 1/4 c Persian Lime Oil
• 1/2 c Coconut Balsamic OR 1/2 cup Peach Balsamic

Chop shrimp in to 1/2-inch pieces in a medium glass bowl. Add lime juice, cumbers, onion & peppers. Refrigerate for 1 hour. Stir in tomato, cilantro, oil & balsamic. Let stand at room temperature for 30 minutes.

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Easy Cheesy Corn Toast

• 1 c Stonewall Kitchen Spicy Corn Relish
• 1 c Monterey Jack cheese, finely shredded
• 1 loaf French bread (soft, not too crispy)
• 1/4 c mayonnaise
• 1/2 tsp garlic salt

Preheat oven to 400 degrees F. In a small bowl, mix Spicy Corn Relish, cheese, mayonnaise & garlic salt. Slice the bread into 1/4-inch slices. Place the slices on a cookie sheet. Top each slice with a spoonful of the cheese & relish mixture. Bake until bubbly & brown (approximately 8 min).

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Dark Chocolate Toffee Tortoni

• 1 1/3 cups heavy cream or whipping cream
• 1 Tbsp strong coffee, room temperature
• 1 tsp pure vanilla extract
• 4 egg whites
• 1/3 cup granulated sugar
• 1/2 tsp cream of tartar
• 1/2 cup Stonewall Kitchen Dark Chocolate Toffee Sauce
• 1/2 cup English toffee bits

1. Line a 9x5-inch loaf pan with plastic wrap, making sure there is enough wrap to hang over the sides.
2. In a mixer fitted with a whisk attachment, whip cream until soft peaks are formed. Fold-in coffee & vanilla extract.
3. Place egg whites in the top of a double boiler. Add the sugar & cream of tartar. As egg whites are being heated, whisk them with an electric hand-held mixer. Continue mixing until the egg whites form soft peaks & the temperature of the mixture reaches 138 degrees. Remove from heat. Do not over-mix or over-heat the egg whites, or they will become too stiff.
4. Fold egg white mixture into whipped cream one third at a time. Fold in English toffee bits. Pour mixture into the prepared pan. Spoon the Dark Chocolate Toffee Sauce over the tortoni mixture & then swirl with a blunt knife to combine. (If chocolate sauce is too thick you can heat it for 10-20 sec. in the microwave. Make sure the sauce does not get too hot).
5. Wrap pan with plastic wrap & place in the freezer overnight or up to three days.
6. To serve, remove frozen tortoni from the pan pulling on the plastic wrap lining. Slice & serve with additional Dark Chocolate Toffee Sauce. If preferred, scoop frozen tortoni & serve in small bowls. Serves 6-8

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White Fig and Goat Cheese Crostini

• 1 French baguette, cut into 1/4-inch thick rounds
• 8 oz log of goat cheese (or try tallegio)
• 1/3 cup pecans, chopped and toasted
• Stonewall Kitchen White Fig Spread
• Sage leaves & rosemary for garnish

Place baguette rounds on a baking sheet. Place under broiler & toast until golden. Turn rounds over & toast. Toast pecans in a 350-degree oven on a baking sheet for 6-8 min., or until golden brown. Allow to cool. Roll goat cheese log in pecans, coating cheese on all sides. Spread a slice of cheese on French bread toasts. Top with White Fig Spread & garnish with fresh herbs. Serve at room temperature. Serves 6-8

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Candied Baby Carrots

• 1 lb baby carrots, steamed or boiled until just tender, well drained
• 1 Tbsp unsalted butter
• 2 Tbsp Stonewall Kitchen Orange Cranberry Marmalade
• 1 tsp flat-leaf parsley, optional

Melt butter and Orange Cranberry Marmalade in a large skillet over medium-high heat until bubbly. Add carrots & stir to cover with glaze. Season with salt & pepper, to taste. Stir in parsley, if desired, & cook until carrots are hot. Serve at once or gently reheat over medium-low heat, adding a little water if necessary.

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Goat Cheese & Pesto Torta

• 2 (5.3-oz) containers soft goats milk cheese
• 1 jar of Stonewall Kitchen Basil Pesto
• 1/2 c oil packed sun-dried tomatoes, drained & chopped
• 1/4 c pine nuts, toasted
• 1/4 c Parmesan cheese, shredded or grated

Preheat oven to 350 degrees.  In a 24 oz. baking dish, spread the goat cheese.  Layer the Basil Pesto, chopped sun-dried tomatoes, pine nuts, ending with Parmesan cheese. Bake for approximately 20 min., until the dip bubbles. Serve with French bread toasts or crackers.

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Grilled Romaine Hearts

• 3/4 c Herbes de Provence Olive Oil
• 2/3 c Traditional Balsamic Vinegar
• 6 romaine hearts, halved lengthwise w/ cores intact
• Salt & pepper to taste

In a small bowl, whisk oil & vinegar.  Generously brush over all surfaces of romaine.  Grill romaine, uncovered, over medium high heat for 1-2 minutes until slightly charred & wilted; turning once.  Salt & pepper to taste.

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Sautéed Mushrooms

• 2½ T butter olive oil
• ½ T traditional balsamic vinegar
• 1 clove garlic, minced
• 1/8 t dried oregano
• 1 lb mushrooms, sliced

Heat the oil in large skillet over medium heat.  Stir in remaining ingredients and sauté 20-30 min. until tender.

Vine & Olive

Arugula Salad w/ Manchego, Apples & Caramelized Walnuts

• ½ c Traditional Balsamic Vinegar
• ½ c Walnut Olive Oil
• 3 T Champagne Vinegar
• 8 c arugula
• 2 Red Delicious or Fuji apples, unpeeled, cored, thinly sliced
• 6 oz Spanish Manchego cheese shaved
• 1½ c pitted dates, sliced
• 1 c carmelized walnuts
• 4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy & reduced to ¼ cup (about 4 min.).  Whisk oil & champagne vinegar in bowl.  Season with salt & pepper.  Toss arugula, apples, half of cheese, dates, walnuts & shallots in large bowl with enough vinaigrette to coat.  Season salad with salt & pepper.  Mound salad in center of each plate.  Drizzle balsamic syrup around salads.  Sprinkle remaining cheese atop salads.  Makes 6-8 servings.

Vine & Olive

Chocolate-Raspberry Balsamic Glaze

Great for cake or brownie glazes!

• 8 oz semi-sweet chocolate, chopped or in chip form
• 1 c heavy whipping cream
• 3 tbs Raspberry Balsamic Vinegar

In a microwave proof bowl, heat the cream on high for 1 min.  Add the chocolate to the bowl and allow to sit for 2 min. without stirring.  Whisk well until all the chocolate has melted & there are no lumps.  Add the balsamic and whisk well.

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Super Bowl Popcorn

Making delicious (healthy!) popcorn is easy with our flavored oils.  Heat 3 tbs. of oil in a 3 qt. saucepan, add 1/3 cup of popcorn and cover.  Season generously with salt. 

Try these flavors:

• Butter
• Chipotle (add our Amazing Heat Rub for even spicier flavors)
• Coconut (drizzle Dark Chocolate Balsamic on top)
• Garlic (throw some parmesan on top)

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Spicy Balsamic Caramel Corn

• 2 bags plain microwave popcorn, popped OR 1 1/2 c regular popcorn, popped in oil, kernels removed
• 2 sticks unsalted butter
• 1 1/2 c packed light brown sugar
• 1 tsp sea salt
• 1/3 c Dark Chocolate Balsamic Vinegar
• 1/4 c dark corn syrup
• 1/2 tsp cayenne pepper
• 1 tsp baking soda
• 1/4 c chopped pecans (or other nuts)

Preheat oven to 200 degrees. In a large saucepan melt butter & stir in brown sugar, salt, vinegar & corn syrup. Bring to a boil, stirring until well blended. Stir in cayenne pepper, then add baking soda (will foam up). Place popcorn in a large bowl & pour balsamic mixture over, stirring to coat. Stir in pecans. Spread 1" thick into two-9x13 baking pans or cookie sheets. Cook for 1 hr., stirring every 15 min. Finish with sea salt to taste. Dry on waxed paper.

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