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.

End of Summer Blue Cheese, Honey & Shallot Peach Bruschetta

Ingredients

2 sliced peaches

1 package of prosciutto

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

1 loaf of pumpernickel sliced thick

1 container of fresh blueberries

¼ cup of Olive Oil

1 bunch of fresh basil

Directions

Wash blueberries and peaches thoroughly and thinly slice the peaches. Set aside. Rub the sliced bread with olive oil and grill for a minute on each side. Remove from grill and spread Bellisari’s Blue Cheese, Honey & Shallot Spread on the bread. Layer the peaches, prosciutto, blueberries on the bread with the spread. Garnish with fresh basil and serve. Enjoy!

I love these “easy to make breakfast burritos” that you can freeze and microwave each morning for your family before school. When creating Wednesday’s Jambalaya recipe this week, be sure to make some extra ground turkey sausage, diced onions and peppers to help make this recipe even easier.

Serves 4-6

Ingredients

1-pound turkey sausage that you made from yesterday’s recipe.

1-1/2 cups frozen cubed hash brown potatoes

1/4 cup diced onion

1/4 cup diced green or red pepper

4 large eggs, lightly beaten

12 flour tortillas (8 inches), warmed

1/2 cup shredded cheddar cheese

1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

Garnish with avacado, diced tomato or sour cream (optional)

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set.

Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Lightly brown each burrito on each side for 1-2 minutes. Serve with Bellisari’s Calabrian & Sweet Tomato Fennel Spread and diced avacado, tomato and sour cream if desired. To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place one burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Grilled Mahi Mahi

Serves 4

Ingredients

4 (6 oz.) fillets of Mahi Mahi (Atlantic) 1 ½ to 2 inches thick

2 tablespoons lemon juice

2 teaspoons olive oil

Sea salt and freshly ground pepper to taste

1 bay leaf

1 Jar of Bellisari’s Calabrian & Sweet Tomato Fennel Spread

Directions

Preheat grill on medium heat and lightly oil grate. In a small bowl, combine lemon juice, olive oil, salt, pepper and bay leaf. Rub fillets with mixture and grill over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork. Remove from grill and brush Bellisari’s Calabrian and Sweet Tomato Fennel Spread on each fillet. Enjoy!