Ingredients:

-3 lbs English-style bone-in beef short ribs

-1 jar Bellisari’s Honey Pineapple Adobo Spread

-2 tbsp olive oil

-kosher salt & black pepper

Directions:

-Preheat oven to 350°

-Season ribs with salt & pepper

-In a Dutch oven, heat oil over medium-high heat

-Sear ribs until brown on all sides, 8-10 minutes

-Transfer ribs to a plate and drain the fat from the pot

-Add Bellisari’s Spread and 1 ½ cups of water to the pot and once brought to a simmer, add the ribs back in

-Transfer pot to oven, and braise for 2-3 hours

-After your ribs are braised, add them to serving platter and bring the liquid in the bot to a boil on the stovetop

-Once at a boil, uncover and cook, until liquid is reduced to a glaze, 12-15 minutes

-Season with salt and pepper to taste, and pour over your ribs

Bellisari’s Honey Pineapple Adobo and Chicken Pizza

Ingredients:

• 4 oz of cream cheese
• ¾ cup shredded mozzarella
• 2 chicken thighs (shredded)
• Goat cheese (crumbled)
• ¾ jar oz Bellisari’s Honey Pineapple Adobo
• Schär Gluten-Free Pizza Crust (or any preferred crust)

Directions:

• On your pizza crust, spread 4 ounces of cream cheese evenly, and sprinkle your mozzarella cheese evenly as well
• In a small bowl, shred your two chicken thighs, empty out ¾ of a jar of Bellisari’s Honey Pineapple Adobo, and mix
• Spread your chicken mixture over your pizza, and then sprinkle your crumbled goat cheese over as well
• Bake at 450 for 5-8 minutes or as instructed on your pizza crust box

Serves: 8 people

Cook Time: 10-13 minutes

Ingredients:

• 3 oz. cream cheese, softened to room temperature
• 1/2 tsp vanilla extract
• 2 ½ tbs powdered sugar
• 1 tube of crescent roll dough (8 oz, 8 rolls)
• 2/3 cup fresh blueberries
• 1 tbs Bellisari’s Blue Cheese, Honey & Shallot Spread
• Preheat oven to 375°

Directions:

• In a large bowl, combine cream cheese, vanilla, powdered sugar, and Bellisari’s Blue Cheese, Honey & Shallot Spread and mix with either a hand mixer or stand mixer
• Divide crescent roll dough into 8 triangles along the perforated seams
• Place a triangle on a clean, flat surface, with the short end facing you and the long end pointing away
• Spread a tbs of cream cheese mixture across the bottom third of the dough and top the cream cheese off with 2 rows of blueberries
• Roll the dough forward starting with the end that’s closest to you all the way to the tip of the triangle
• Place the finished roll onto a baking sheet and repeat with the remaining ingredients
• Bake for 10-13 minutes until golden brown

Ingredients:

• Olive oil
• Balsamic glaze
• Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread
• Salt and Pepper
• Puff Pastry 
• Egg Wash
• Thinly Sliced Fresh Basil 
• Preheat oven to 350°F

Directions:

-Line a baking sheet with parchment paper 

-Place sliced tomato, mozzarella, and Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread

-Drizzle olive oil, balsamic glaze, salt & pepper to taste, and fresh basil 

-Place puff pastry on top and crimp with fork 

-Brush puff pastry with egg wash 

-Bake in oven at 350°F for 17 minutes until edges become golden brown

BALSAMIC SHALLOT COLD PASTA SALAD

INGREDIENTS

8 ounces Farfalle
2 handfuls arugula chopped
1 cup cherry tomatoes halved or quartered
½ cup oil-packed sun-dried tomatoes drained and sliced
½ cup sliced Kalamata olives
¾ cup crumbled feta cheese
½ red onion finely diced
3 tablespoons chopped parsley
2 tablespoons pine nuts toasted
1 cup Bellisari's Balsamic Shallot & Black Garlic Spread
2 tablespoons EVOO

DIRECTIONS

First, cook the pasta according to the package instructions. Then drain and let the pasta cool.

Next, chop the salad ingredients and prepare the balsamic vinaigrette by whisking together Bellisari's Balsamic Shallot Spreadand EVOO.

Then toast the pine nuts in a pan over medium heat until golden brown. Lower the heat when needed.

Add all ingredients to a large bowl. Toss until everything is combined. S&P to taste. Chill to serve.