Directions:
In a wok heat two of the tablespoons of oil, add the sliced sausage and stir-fry over high heat for about three minutes. Transfer to another plate.

Heat remaining tablespoons of oil in the wok. Add the ginger and stir-fry over medium high heat for 1-2 minutes, turn down and add snow peas and chillies for one minute. Add Saigon Sauce, sausage, noodles, stock and salt and stir-fry for 2 minutes at med high heat. Remove from heat stir and add fresh basil and serve.

Directions: 
Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa to the boiling water and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.

When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve. Add black olives if desired.

Directions:
Heat oven to 350°F.

Combine sauerkraut, apple, onion, brown sugar, Bellisari's Saigon Street Sauce in large bowl; set aside.

Sprinkle pork roast with salt and pepper. Melt butter in 5-quart ovenproof saucepan or Dutch oven until sizzling; add pork roast. 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 roast reaches an internal temperature of 160°F.

Ingredients:
For crust:
1 cup finely ground wheat crackers such as Wheat Thins
1/2 cup pine nuts, toasted until golden, cooled, and ground fine
1 tablespoon unsalted butter, melted and cooled

For filling:
1 1/4 pounds cream cheese, softened
1/2 cup mascarpone or sour cream
3 large eggs
1 1/4 cups homemade basil pesto or prepared basil pesto
2 pounds firm-ripe fresh figs (about 16 large), 1 pound cut into 1/4-inch-thick slices-if out of season use dried
1/2 cup Bellisari's Blistered Jalapeno & Fig Spread
1 1/2 tablespoons white-wine vinegar

Accompaniment: baguettes cut diagonally into thin slices and toasted lightly

Directions:
To make crust:
Preheat oven to 325° F and butter a 10-inch springform pan. In a bowl with a fork stir together crust ingredients and salt and pepper to taste. Press mixture into bottom of pan and bake in middle of oven 10 minutes, or until lightly browned.

To make filling:
In a bowl with an electric mixer beat together filling ingredients and salt and pepper to taste until very smooth. Pour half of filling into crust. Drop dollops of pesto over filling and spread carefully to form an even topping. (Some filling may show through.) Top pesto layer with half of fig slices, overlapping them slightly, and pour remaining filling over figs, spreading evenly. Bake torte in middle of oven 1 hour and 10 minutes, or until top is golden brown and set. Cool torte in pan on a rack (filling will deflate slightly). Chill torte, covered loosely, at least 3 hours and up to 2 days.

In a small saucepan stir together Bellisari's Blistered Jalapeno and Fig Spread and vinegar and bring to a simmer. Remove pan from heat and cool mixture. Stir in salt to taste. Slice remaining figs into 1/4-inch-thick slices. Run a thin knife around edge of pan and remove side. Spread torte with preserves mixture, leaving a 1/4-inch border, and top decoratively with remaining fig slices. With 2 large metal spatulas transfer torte to a serving plate.

Serve torte at room temperature to spread on toasts.