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

Pantry Pasta

• 2 tablespoons olive oil, plus more for drizzling*
• 8 ounces sweet Italian sausage, casings removed*
• 1/2 medium red onion, finely chopped
• 1/4 cup torn pitted olives, preferably Castelvetrano*
• 1 (14-ounce) can cherry tomatoes*
• 12 ounces spaghetti*
• Kosher salt
• 1/4 cup pepperoncini, thinly sliced*
• 2 ounces Pecorino or Parmesan, finely grated, divided*
• 2 tablespoons unsalted butter
• 1/2 cup torn basil

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5–8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.

Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in pepperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.

Serves 4
Active time: 35 minutes
Total time: 35 minutes

*Products can be found at Vine & Olive

Chorizo Bolognese with Buffalo Mozzarella

• 1 pound dried chorizo, casing removed and chopped*
• 1 tablespoon extra-virgin olive oil*
• 2 sprigs rosemary, leaves picked
• 1/4 teaspoon dried chili flakes
• 2 cloves garlic, crushed
• Sea salt and cracked black pepper*
• 1/2 cup red wine*
• 1 (14-ounce) can chopped tomatoes*
• 2 tablespoons brown sugar
• 1 pound tagliatelle*
• 9 ounces buffalo mozzarella, torn*

Place the chorizo in a food processor and process until finely chopped. Set aside. Heat the oil in a large frying pan over high heat. Add the rosemary leaves and cook for 30 seconds or until crisp. Remove and set aside. Add the chorizo, chili flakes, garlic, salt and pepper to the pan and cook, stirring, for 3-4 minutes or until golden and crispy. Add the wine and cook for 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5-6 minutes or until the liquid has slightly reduced. While the chorizo mixture is cooking, cook the pasta in a large pot of salted boiling water for 6-8 minutes or until al dente. Drain, reserving 1/2 cup of the cooking liquid. Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, mozzarella, crispy rosemary and pepper to serve.

*Products can be found at Vine & Olive

Savory Blueberry Sauce for Pork or Chicken

• 1 Tablespoon olive oil*
• 1 clove garlic, minced
• 1/2 cup Stonewall Kitchen Maine Wild Blueberry Jam*
• 1 Tablespoon balsamic vinegar*
• 1 Tablespoon tawny port*
• Pinch ground cinnamon
• 2 pounds pork tenderloin (cut into medallions) or boneless, skinless chicken breasts (trimmed & pounded)
• 2 Tablespoons olive oil*

Add olive oil to a small saucepan over medium heat.  Add the minced garlic & sauté until tender, but not brown.  Add the remaining ingredients & heat. Stir until ingredients are combined & warm.  Heat additional olive oil in a fry pan & sauté the pork or chicken until cooked through.  Serve meat with sauce drizzled over each serving.

*Products can be found at Vine & Olive

Roasted Red Peppers in Tonnato Sauce

Tonnato sauce--a smooth puree of olive oil-packed tuna, mayonnaise, capers & anchovies--is traditionally served in Piedmont with roasted veal.

• 1 Jar of Mediterranean Artisans Red Peppers (about 4 whole peppers sliced thick lengthwise)*
• 5 tablespoons extra-virgin olive oil*
• 1/2 cup Stonewall Kitchen Farmhouse Mayo*
• Two 6-ounce jars Tonnino Tuna Fillets in Garlic & Olive Oil, drained*
• 2 tablespoons fresh lemon juice
• 4 teaspoons Flora small capers, drained*
• 16 Vigo oil-packed anchovy fillets, drained (about 3 tins)*
• Salt & freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread, for serving*

In a food processor, combine 2 tablespoons of olive oil with the mayonnaise, tuna, lemon juice, 2 teaspoons of the capers & 8 of the anchovies. Puree until the tonnato sauce is smooth.  Spread the tonnato sauce on a large platter & arrange the roasted peppers on top. Garnish with the remaining 2 teaspoons of capers & 8 anchovies. Season lightly with salt & pepper & drizzle with the remaining 3 tablespoons of olive oil. Garnish with the parsley & serve with crusty bread.

*Products can be found at Vine & Olive

Pasta Salad

• 1 lb pasta (fusilli, gemelli, or casarcce)*
• 2 c coarsely chopped castelvetrano olives*
• 4 c semi-dried cherry tomatoes*
• 3 tbsp capers*
• 8 oz mozzarella balls*
• 1/4 c balsamic vinegar*
• 1/2 c olive oil*
• 1 c chopped fresh basil

Cook pasta in large pot of boiling salted water until al dente. Transfer to large bowl. Combine olives, tomatoes, capers & mozzarella with pasta.  Whisk balsamic vinegar & olive oil, then toss to coat.  Add basil, salt & pepper to taste. Toss to coat.

*Products can be found at Vine & Olive

Easy Guacamole

• 1 avocado
• 2 tablespoons Stonewall Kitchen Corn Salsa*

Mash avocado & mix in corn salsa. (No lime juice or salt necessary – all the flavor you need is in the salsa!).

*Product can be found at Vine & Olive

Watermelon Salad

• 5oz baby arugula
• 8c cubes of seedless watermelon
• 7oz feta cheese*
• 2tbsp balsamic glaze*

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze.
Tip: Boil 3/4 cup of balsamic vinegar in a small saucepan until reduced to 3 tbsp (6-7 min).

*Product can be found at Vine & Olive

Lemon Cream & Mixed Berry Crepes

• 6 tbsp *Stonewall Kitchen Lemon Curd
• 1/4 cup Light Cream
• 1 cup *Stonewall Traditional Crepe Mix
• 6 ounces fresh mixed berries of choice
• Mint leaves for garnish

Stir Lemon Curd and Cream together until blended. Set aside. Follow directions on Traditional Crepe Mix package. Fold 2 crepes onto each plate and spoon the lemon cream on top. Add berries and mint to garnish.

Servings: 8 crepes

*Products can be found at Vine & Olive's market

Bucatini Pasta w/ Pesto & Semi-dry Tomatoes

• 1 lb package La Molisana Bucatini 12*
• 1/3 cup Oasis Olives Pesto Genovese*
• 1 jar Ciro "Semi" Dry Cherry Tomatoes*
• Parmesan* for serving

Cook Bucatini according to package directions. Add pesto & tomatoes. Mix well.  Serve with freshly grated Parmesan on top.

Serves 4

*Products can be found in Vine & Olive's market.

Chocolate Tahini Truffles

• 3oz bittersweet chocolate, melted
• ½ c. Tahini*
• 2 tbsp. Sugar
• 1 tsp. Salt, plus more
• 1 tsp. Vegetable Oil
• ¼ c. Black Wild Rice

Place a parchment-lined baking sheet in the fridge and chill. Mix chocolate, tahini, sugar and 1 tsp. salt in medium bowl with a rubber spatula; chill for 15 mins or until firm.

Meanwhile, heat oil in large skillet until smoking. Cook rice, stirring constantly. After about 1 min. it will start to puff an pop open. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be toasty and crisp).

Scoop chocolate mixture by the heaping teaspoonfull and roll into balls. Place on chilled baking sheet. Chill 5 mins, then roll in puffed rice to coat. Chill 10 mins then serve.

Servings: 20

*All products can be found at Vine & Olive

Feta with Sumac & Black Sesame Seeds

Healthy-ish Super Bowl Snack

• 1.5 lb Feta*, sliced 1/4" thick
• 1 tbsp fresh oregano
• 1.5 tsp black sesame seed
• 1.5 tsp ground sumac*
• Olive Oil* (for drizzling)
• Crackers* or Pita Bread* (for serving)

Divide feta among small serving dishes. Top with oregano, sesame, & sumac. Drizzle with oil; serve with crackers or pita bread.

Servings: 12

*Products can be found at Vine & Olive

The Perfect Cheese Board

Tips:

• Serve 1-2oz of cheese per person
• Mix of fresh, aged, soft & hard
• Arrange starting freshest/softest to ripest and most intense

*Cheeses (Choose 3 or more):

• Buffalo Mozzarella
• Beletoile Triple Cream
• Taleggio
• 6mo. Aged Manchego
• Pecorino
• Capricciosa Dolce Bleu

*Accoutrements:
Honey, Cornichons, Marcona Almonds, Mitica Quince Paste, Mix of Olives, Crackers or Warm Bread

*Special Equipment:
Chalkboard Cheese Board, Gourmet Cheese Knives, Cheese Markers

*All of these items can be found in the market at Vine & Olive!

Mini Pancake Stacks

• 1 large egg
• 3/4 cup whole milk or buttermilk
• 1 cup Stonewall Kitchen Buttermilk* or Farmhouse Pancake & Waffle Mix*
• 1 Tablespoon butter, melted
• Stonewall Kitchen Lemon Curd*
• 12 raspberries
• 12 blueberries
• 24 small mint leaves
• 24 toothpicks
• Confectioner's sugar

Beat egg & milk together in a medium bowl. Add pancake mix & blend well. Stir in melted butter & mix thoroughly.

Heat griddle to 350 degrees F. Spoon 3/4 teaspoon pancake batter onto hot griddle for each mini cake. Cook until golden brown on each side. Pancakes should be about the size of a quarter.

Stack cakes four high. Top with a small dollop of Lemon Curd, a raspberry or blueberry & a small mint leaf. Dust with confectioner's sugar. Stick a toothpick through the stack to serve.

Makes 2 dozen mini stacks.

*Products can be found in Vine & Olive's market.