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.

Vine & Olive

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.

Vine & Olive