Serves 8

Ingredients

8 cups of chopped Kale

¼ teaspoon of salt

1 generous cup of diced apples

1/3 cup crumbled feta

¼ cup of toasted walnuts

¼ cup of Bellisari’s Balsamic and Black Garlic Spread

1 large red beet peeled and sliced paper thin


Directions

Massage the kale with the salt in a large mixing bowl for 2 minutes. Drizzle with 1-2 tablespoons of olive oil and ¼ cup of Bellisari’s Balsamic Shallot Spread and toss to coat. Fold in apples, beets, feta and toasted walnuts and serve.

Treat your tastebuds with Bourbon and Brown Sugar Marinated Steak with a Blue Cheese Smear! Serves: 4.

Servings: 4

Ingredients

8 (6-inch) diagonal baguette slices

1 1/2 Tbsp unsalted butter softened

1/2 Jar Bellisari's Balsamic Shallot & Black Garlic Spread

6 oz firm Brie cut into thin wedges

1/2 Gala Apple, halved lengthwise, cored, and cut into thin slices

Directions:

Spread 1 side of each baguette slice with butter. Turn over 4 slices and divide cheese and apple among them. Season apple with salt and pepper, 1 tablespoon of Bellisari's Balsamic Shallot & Black Garlic Spread and top with remaining 4 baguette slices, buttered sides up.

Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

Servings: 2

Ingredients

1 Pound zucchini, cut with a Spiralizer*

1 Tablespoon vegetable oil

3 Tablespoons Bellisari’s Blue Cheese Honey & Shallot Spread

2 Cloves of garlic, minced

1 Tablespoons Sriracha hot sauce, or to taste

½ Cup fresh chopped cilantro

½ Teaspoon of salt

1 Cup cooked quinoa

½ Cup Grilled Chicken



Directions:

Combine, vegetable oil, Bellisari’s Blue Cheese, Honey & Shallot Spread, garlic, salt and Sriracha to a medium sized saucepan and heat on medium high heat until combined about 2-3 minutes. Do not overheat. Add the zucchini and let cook for 2 minutes until tender. Add the cooked chicken and quinoa and mix thoroughly, making sure everything is covered with sauce. Remove from heat, platter and garnish with cilantro. You can substitute salmon for the chicken.

*If you don’t have a spiralizer use a vegetable peeler to make long thin strips of zucchini. Continue around the zucchini until you get to the seeds. You can do thin or wide strips.

 

Serves 4

Ingredients

2 tablespoons brown spicy mustard

1/3 cup Bellisari’s Balsamic Black Garlic Spread

1/2 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 portobello mushroom caps

4 slices Gouda cheese

1/2 cup mayonnaise

4 hamburger rolls

1 red onion sliced

4 leaves lettuce

1 tomato sliced

Directions

Combine first six ingredients to marinate the mushrooms. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.

Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.

In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade. Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.