Ingredients

Serves 6-8

3 to 4 bunches (depending on size) fresh tri colored carrots, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt and freshly ground black pepper, to taste

*You can garnish with arugula, roasted pepitas, cinnamon or just serve as is with a sprig of rosemary.

Instructions

Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal.

Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.

Ingredients

¼ cup Bellisari’s Blistered Jalapeno & Fig Spread

2 C. Granulated Sugar

½ C. Light Corn Syrup

¾ C. Water

½ t. Black Gel Icing Color

12 small Apples

Wooden skewers

Directions

Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out).   Make sure that you remove as much wax as possible from the outside of the apple.  Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.

Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.

Add the sugar, water, and corn syrup and Bellisari’s Blistered Jalapeno & Fig Spread to a medium saucepan.  Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!

When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well).  Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

Once the apples have hardened and cooled they are ready to eat!

*These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.

Adapted from WannaBite.com recipe

Ingredients:

1 large butternut squash (about 2 pounds), peeled, seeded and cut in 1-inch chunks

1 Jar of Bellisari’s Saigon Street Sauce

1 lb of Brussel Sprouts

5 Slices of cut uncured bacon

½ cup diced onion

3 cloves of minced garlic

2 tablespoons olive oil

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pecan halves

2 sprigs rosemary

Directions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Peel and cube the squash and slice the sprouts in half and toss with onion, garlic, diced bacon and the remaining olive oil. In a separate bowl, combine the Bellisari’s Saigon Street Sauce, cinnamon and nutmeg and whisk together.   Place onto a sheet tray into single layer and bake for 30 minutes, turning once, until tender. Add pecans during the last 10 minutes of cooking time.  Serve immediately, garnished with rosemary, if desired.

Ingredients

Salt and freshly ground black pepper, to taste

2 Tablespoons Bellisari’s Balsamic Shallot and Black Garlic Spread

1-pound pasta, such as spaghetti, rigatoni or fettuccine

1/4 cup extra virgin olive oil (EVOO)

1/4-pound pancetta (Italian bacon), chopped or bacon

1 teaspoon red pepper flakes

5-6 cloves garlic, chopped

1/2 cup dry white wine

3 large egg yolks

Freshly grated Romano cheese

A handful of flat leaf parsley, finely chopped, for garnish

Directions

Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add the EVOO (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Add the wine and stir up all the pan drippings
In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain the pasta well and add it directly to the skillet with pancetta and oil. Add the Bellisari’s Balsamic Shallot and Black Garlic Spread and toss. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of pepper and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

Adapted from Rachel Ray Recipes