Serves 8-10

Ingredients

1lb ground chicken, cooked and drained of fat

1C  yellow onion, chopped

1C green bell pepper, chopped

3 cloves garlic, minced

¼ cup of Bellisari’s Saigon Street Sauce

1 jalapeño, seeds removed and diced

15oz corn, drained

15oz black beans, drained and rinsed well

15oz petite diced tomatoes, drained

1 1/2 tsp chili powder

1 1/2 tsp salt

1 tsp ground black pepper

1/8 tsp red pepper flakes

3 1/2C chicken or beef broth

8oz cheddar cheese, shredded

1C heavy cream

3-4Tb all purpose flour

Avocado slices for garnish

Directions

To the bowl of a 5-6 quart slow cooker, add cooked beef, vegetables, beans, Bellisari’s Saigon Street Sauce, seasonings and broth. Stir gently to combine. Cover and cook on high for 4 hours or on low for 8 hours.

When 4 hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional 30 minutes.

Garnish with avocado slices, and serve with tortilla chips.  

*Ground beef or turkey may be substituted for chicken  *1 1/2 - 2Tb cornstarch may be substituted for flour for a gluten free option

Serves 6-8

Ingredients:

¼ cup of Bellisari’s Blisterd Jalapeno & Fig Spread

1/3 cup pure maple syrup

1/4 cup coconut oil

2 tablespoons honey

3/4 teaspoon pure vanilla extract

a pinch of kosher salt

2-1/2 cups rolled oats

2/3 cup unsweetened flaked coconut

½ cup light caramel dip

1 cup unsalted pepitas

1/2 cup chia seeds

1/4 cup golden flax meal

2 egg whites, beaten until frothy

Directions

Preheat your oven to 325 degrees and line a rimmed baking sheet with a silicone liner or parchment paper.

In a medium bowl, combine the maple syrup, coconut oil, honey, vanilla and salt. Set aside.

In a large bowl, combine the oats, coconut, pepitas, chia seeds and flax meal. Pour the maple/coconut mixture into the bowl with the oats and stir to combine.

Once combined add the frothy egg whites and stir to combine. Pour the granola mixture out onto your prepared pan. Slide it onto the middle rack of your oven and bake for 10 minutes. Rotate the pan and bake for 10 more minutes or until golden. Once cooled, add the Bellisari’s Blistered Jalapeno & Fig Spread and caramel dip to the granola and mix thoroughly. Allow the granola to sit in for 30 minutes before serving. Cool completely before storing in an airtight container for up to two months.

Servings:  4-6

Ingredients

1 1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

½  cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

1 green apple sliced into matchsticks

2 tablespoons lemon juice

½ cup Bellisari’s Blue Cheese, Honey & Shallot Spread

For the steak:

2 6oz filet steaks 1 inch thick

sea salt

freshly ground black pepper

olive oil

For the steak sauce:

3 tablespoons butter

2 shallots, peeled and finely diced

2 sprigs of fresh thyme, leaves picked

1 cup Chianti

1 tablespoon of olive oil

Directions

Preheat the oven to 350 degrees. Cut the green apple into matchstick size pieces and toss in a water/lemon juice mixture to hold while the risotto is cooking. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, Bellisari’s Blue Cheese, Honey & Shallot Spread, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through.

Filet Directions:

In a separate pan, Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Set aside to rest.  Turn the heat down and add 1 tablespoon of butter to the pan. Fry the shallots and thyme for 4 minutes. Pour the wine in and reduce it by half. Pour in the juices from the steaks (we let them rest on a large plate covered with foil to capture all of the juices). Add the remaining 2 tablespoons of butter and remove the pan from the heat. Stir briskly to emulsify the sauce. This will make a simple red wine sauce.  Taste and season.

Spread the wine sauce on the plate, add the risotto, filets and garnish with the matchstick apples.  Dust with kosher salt and freshly ground pepper. Serve immediately.

Serves 6-8

Ingredients

Salt

¼ cup of Bellisari’s Blue Cheese, Honey & Shallot Spread

2 tablespoons olive oil

Scant 1 cup canned pumpkin puree (not pie filling)

1/3 cup grated Parmesan cheese plus more for topping

Black pepper, to taste

24 wonton skins

1 large egg, beaten

1 stick unsalted butter

6 large sage leaves thinly sliced plus a leaf thinly sliced

1/4 cup toasted pecans

Directions

Bring a saucepan of salted water to a boil. Add olive oil. In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, Bellisari’s Blue Cheese, Honey & Shallot Spread and salt and black pepper to taste. Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.

Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.

Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.

Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.

To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans.

 

Ingredients

3½ pounds of butternut pumpkin, unpeeled, halved lengthways, seeds removed

1 jar of Bellisari’s Blue Cheese Honey & Shallot Spread

2 tbsp extra-virgin olive oil, plus extra to serve

2 red onions thinly sliced

1/3 cup of butter

6 sprigs thyme, plus extra to serve

1 egg lightly whisked

¼ cup Pepitas for garnish

Crunch Dough

Plain flour, plus extra for rolling and dusting (3⅓ cups)

2 ¾ cups of chilled unsalted butter, diced

Directions

Preheat oven to 375 degrees. Line an oven tray with baking paper. Drizzle pumpkin with oil, season, place flesh-side down on tray and roast until an inserted skewer meets no resistance (1-1¼ hours). Cool completely (2-3 hours), then scoop flesh from skin, place in a sieve and press gently to remove as much liquid as possible. Season to taste.

Meanwhile, for crunch dough, mix flour and 2 tsp salt in a large bowl, then cut butter into flour with a pastry cutter until butter pieces are about ¼ inch. Press butter and flour together firmly and rub lightly between the palms of your hands to form thin strips of butter. Add ½ cup iced water and work into dough with a spatula until it just comes together, adding a little more water if necessary. Form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).

Meanwhile, combine onion, butter and half the thyme in a frying pan, season to taste, and sauté gently over medium heat until onion is soft and translucent without coloring (8-10 minutes). Cool completely (20-30 minutes).

Heat a large pizza stone or a large flat heavy baking tray in oven at 375 degrees. Remove dough from refrigerator about 30 minutes before using to soften slightly, then roll between large floured sheets of baking paper to a round of about 18 inch in diameter. Remove top sheet of baking paper, dust with 2 tsp flour, add pumpkin and spread to about 2 inches from edges. Dot with onion and remaining thyme and season to taste. Fold in pastry edges and brush pastry with beaten egg. Slide galette on baking paper onto hot pizza stone or tray, reduce oven to 350 degrees and bake until golden brown (45-50 minutes), spooning in the Bellisari’s Blue Cheese, Honey & Shallot Spread in the final 10 minutes. Scatter with thyme, drizzle with olive oil, garnish with pepitas and cut into small pieces.