Category: Recipes

Cook Dalla Terra pasta according to package directions. Reserve some pasta water for the sauce.

To make the sauce, melt the cheese spread in a sauce pan over low heat. Add the pasta water by tablespoons to thin the cheese sauce out. Add cooked pasta and stir to combine. Season with Himalayan Sea Salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley.

Enjoy!

To roast the beets, preheat oven to 350F. Set the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the Garlic Extra Virgin Olive Oil and Rosemary Extra Virgin Olive Oil; sprinkle with Himalayan Sea Salt, freshly ground black pepper and a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife (45 to 50 minutes). When done, remove the beets from the aluminum foil and set aside until cool enough to handle. Using a paper towel, rub the skins from the beets. Cut the peeled beets into bite-size cubes.

To assemble the salad, place 1 cup arugula in a bowl. Top with 1/2 cup cubed roasted beets, 1 Tbsp dried cranberries, 1 Tbsp crushed pistachios, and a burrata ball. Sprinkle with freshly ground black pepper, Himalayan Sea Salt and a drizzle of our Madagascar Black Pepper Olive Oil and Black Mission Fig Dark Balsamic Vinegar.

Enjoy!

Bring broth, water, soup mix, and cabbage to a boil, reduce heat and simmer for 30 minutes.

Add cooked sausage and petite diced tomatoes; continue to simmer for 15 minutes. Serve with a generous tablespoon grated Parmesan. Best enjoyed with our Tuscan Salami Club Sandwich!

Enjoy!

Preheat oven to 350F, toast Ciabatta rolls for about 3 minutes.

To make the spread, combine Stonewall Kitchen Roasted Garlic Aioli, sundried tomatoes and roasted red bell peppers; mix well.

Spread 1/8 cup of the prepared sandwich spread on each Ciabatta roll. Layer salami, pepperoni, prosciutto, ham, provolone cheese, tomato slice, red peppers, shredded lettuce, black olives, and banana peppers; drizzle with Tuscan Herb Extra Virgin Olive Oil and Cranberry-Pear Balsamic Vinegar.  

Enjoy!

In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup chopped pecans, folding to combine. Scrape to bottom of bowl to form a ball of sorts inside the bowl, wrap with cling wrap and refrigerate for about 3 hours (or overnight) to allow to slightly harden again (this will allow making the balls easier).

Line your countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.

Using a large cookie scoop, scoop out one round of cheese filling and toss in the cranberry/pecan mixture. Continue until all truffles have been rolled in coating. Refrigerate cheeseballs until ready to serve.

When ready to serve, drizzle truffles with additional honey. Serve with pretzel sticks or pita crackers!

Enjoy!

Combine Stock Market Hot Pepper Berry Bacon Jam and cream cheese in a small bowl. Spread a thin layer on one side of each tortilla. Sprinkle chopped pecans over cream cheese spread, followed by spinach leaves and shredded turkey. Repeat for each tortilla. Tightly roll up each tortilla and wrap each roll with plastic wrap. Refrigerate at least 1 hour or overnight.

Remove prepared tortillas from plastic wrap and cut each roll into equal size pieces. Serve with additional Stock Market Hot Pepper Berry Bacon Jam.

Enjoy!

Combine softened cream cheese, Lambs & Thyme Outrageous Apple Dessert Dip packets, and powdered sugar. Fold in chopped apple pieces. Transfer cheese mixture to a sheet of plastic wrap, using the plastic wrap to form cheese mixture into a ball. Place 3-4 thick rubber bands around plastic wrap (as pictured) to shape into a pumpkin. Refrigerate for at least 4 hours (or overnight).