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