Ingredients

1 (32-ounce) package sauerkraut, not drained

1 medium apple, cored, cut into thin wedges

1/4 cup chopped onion

2 tablespoons firmly packed brown sugar

1 jar Bellisari's Saigon Street Sauce

2-to-3-pounds of boneless pork chops

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Butter

Directions:

Heat oven to 350°F.  Combine sauerkraut, apple, onion, brown sugar, Bellisari's Saigon Street Sauce in large bowl; set aside.

Sprinkle pork chops with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork chops. Cook over medium heat, turning several times, 7-9 minutes or until browned. Add sauerkraut mixture; cover. Bake 1 ½ - 2 hours or until pork chops reach an internal temperature of 160°F.(cooking times vary based on thickness)

Ingredients

11 ounces smoked trout (about 3 fillets), coarsely flaked

1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips

1 cup finely chopped celery (about 2 stalks)

1/4 cup finely chopped fresh chives

¼ cup sour cream

¼ cup Bellisari’s Blue Cheese Honey & Shallot Spread

1/2 cup mayonnaise

1 1/2 tablespoons fresh lemon juice

1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce

2 Medium thinly sliced Watermelon Radishes

Directions

Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, Bellisari’s Blue Cheese, Honey and Shallot Spread, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)  Slice the watermelon radishes into small round circles and place a dollop of trout salad mixture on each and serve cold.

Ingredients

1 tablespoon chopped garlic

1 tablespoon chopped fresh peeled ginger

1/4 cup low-sodium soy sauce

1/2 cup extra-virgin olive oil, plus extra for pan

2 tablespoons cracked black pepper

24 lamb chops, frenched and completely trimmed

3 sprigs fresh rosemary

1 Jar of Bellisari's Blistered Jalapeno and Fig Spread

Directions

In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture with fresh rosemary sprigs. Cover and let marinate, refrigerated, overnight.

Once the lamb chops have marinated, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with Blistered Jalapeno and Fig Spread for dipping.