Easy, make-ahead foil packets packed with everything from shrimp to pork to potatoes and peaches are full meals with zero clean up and are a fun thing to make for a DIY dinner party. Everyone gets to choose what they want and prepare the packet dinners themselves. Even better for the hostess, clean up is a breeze, and that makes everyone happy. Below are some easy-peasy foil meals made with Bellisari’s sauces and spreads.

How to make a foil packet: Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Put the ingredients in the center of the foil. Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam. Grill as directed. Each recipe serves 2 to 4.


Saigon Glazed Pork:

Toss 1/4 cup Bellisari’s Saigon Street Sauce with ½ cup of diced red onion and a ½ cup of red and yellow bell peppers. Season pork tenderloin (1 lb) with salt and pepper and coat with Bellisari’s Saigon Street Sauce; add the onions and peppers. Seal in a foil packet. Grill over high heat, turning, for 18 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.


Fig & Blistered Jalapeno Shrimp & Scallops:

Toss 1 bunch of scallions, 8-9 jumbo shrimp (deveined, shelled, and tail removed), 3-4 colossal scallops and 1 jar of Bellisari’s Blistered Jalapeno and Fig Spread together and add a pinch of salt and pepper on a sheet of foil. Form a packet. Grill over medium-high heat, turning a few times, for 8 minutes. Serve with lime wedges. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.


Barista Salmon:

Spray the bottom of the foil packet with olive oil and place the salmon skin side down. Brush Bellisari's Barista Sauce generously on the salmon. Toss 1 pound of halved baby potatoes and baby asparagus with 2 Tbsp. Bellisari’s Barista Sauce and add salt and pepper. Form a packet and grill over medium-high heat for 12-16 minutes, depending on how you like your salmon cooked.


Blue Cheese & Honey Potato Gratin:

Toss 2 thinly sliced peeled potatoes, 1/4 cup grated Parmesan, 2 Tbsp. melted butter, ¼ cup of heavy cream and salt and pepper in a bowl. Arrange in 4 to 5 layers on a sheet of nonstick foil. Brush with 2 Tbsp. Bellisari’s Blue Cheese, Honey & Shallot Spread and form a packet. Grill over medium heat for 25 minutes. Be sure to spray the bottom of the foil packet with olive oil so it won’t stick.


Balsamic Glazed Peaches:

Toss 4 quartered peaches, 3 Tbsp. brown sugar, 2 Tbsp. butter, and 2 Tbsp. Bellisari’s Balsamic Shallot Spread on a sheet of foil. Form a packet. Grill over medium-high heat for 12 minutes. Serve with a cup of vanilla bean ice cream for a great summer dessert.