Thursday Recipes

Mummy Stromboli

Posted by Annette Bellisari on

Things are getting spooky around here at Bellisari's! Try this Mummy Stromboli, it's a great entertainment piece and even better to eat.

Mummy Stromboli with Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread.

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Mummy Stromboli

Posted by Annette Bellisari on

Things are getting spooky around here at Bellisari's! Try this Mummy Stromboli, it's a great entertainment piece and even better to eat.

Mummy Stromboli with Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread.

Read more


Caprese Stuffed Portobello Mushroom

Posted by Annette Bellisari on

This recipe is for all of our vegetarian friends out there! You're going to love this Caprese Stuffed Portobello Mushroom.

 

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Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread on a wooden plate next to a Caprese Stuffed Portobello Mushroom.

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Caprese Stuffed Portobello Mushroom

Posted by Annette Bellisari on

This recipe is for all of our vegetarian friends out there! You're going to love this Caprese Stuffed Portobello Mushroom.

 

]
Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread on a wooden plate next to a Caprese Stuffed Portobello Mushroom.

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Butternut and Calabrian Pasta

Posted by Annette Bellisari on

Having trouble with your kids eating veggies? This Butternut and Calabrian Pasta recipe is the perfect life hack for that.

With carrots, yams, and butternut squash as the base, our Calabrian Pepper & Sweet Tomato Fennel Spread blends perfectly to create a meal you'll be wanting more of. 

Ingredients:

Butternut squash (halved lengthwise)

2 yams (or sweet potatoes)

4 carrots

2 tbs coconut oil

Salt & pepper

1/4 tsp corianer (or cumin)

1/4 tsp cinnamon

1/2 jar Calabrian Pepper & Sweet Tomato Fennel Spread

1 box pasta (we used red lentil rotini for this recipe and it was delicious)

1 lb ground pork sausage

2 oz goat cheese (or cream cheese)

Butternut squash soup base (optional)

Directions: Preheat oven to 425ºF. Peel yams and carrots and cut into 1" cubes. You can remove the skin from the butternut squash now, or after roasting, we feel that it takes about the same amount of time either way. Cube the butternut squash. Toss yams, carrots and squash with coconut oil until evenly coated (warm the coconut oil to make this a bit easier, you can toss with your hands as the coconut oil will melt with the temperature of your hands). Add coriander, cinnamon, salt and pepper. Place on baking sheet and roast for 45-50 minutes (if you're going to remove the skin on the butternut squash after roasting, keep them in their own section on the tray to make your life easier). Halfway through, mix the vegetables so that they roast evenly. While that is roasting, brown the ground pork sausage in a pan. Cook the pasta and drain. Reserve 1 cup of pasta water. Blend or puree the yams, carrots and squash when they are done roasting. Add browned pork sausage, puree, goat cheese and 1/4 cup of pasta water to a large saucepan. Place saucepan on low-medium heat to allow the flavors to combine. Add 4 tbs of Butternut squash soup to help the puree thicken. Mix well and add cooked pasta. Serve warm and enjoy!

Butternut and Calabrian Pasta in a bowl on a patio.

 

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Butternut and Calabrian Pasta

Posted by Annette Bellisari on

Having trouble with your kids eating veggies? This Butternut and Calabrian Pasta recipe is the perfect life hack for that.

With carrots, yams, and butternut squash as the base, our Calabrian Pepper & Sweet Tomato Fennel Spread blends perfectly to create a meal you'll be wanting more of. 

Ingredients:

Butternut squash (halved lengthwise)

2 yams (or sweet potatoes)

4 carrots

2 tbs coconut oil

Salt & pepper

1/4 tsp corianer (or cumin)

1/4 tsp cinnamon

1/2 jar Calabrian Pepper & Sweet Tomato Fennel Spread

1 box pasta (we used red lentil rotini for this recipe and it was delicious)

1 lb ground pork sausage

2 oz goat cheese (or cream cheese)

Butternut squash soup base (optional)

Directions: Preheat oven to 425ºF. Peel yams and carrots and cut into 1" cubes. You can remove the skin from the butternut squash now, or after roasting, we feel that it takes about the same amount of time either way. Cube the butternut squash. Toss yams, carrots and squash with coconut oil until evenly coated (warm the coconut oil to make this a bit easier, you can toss with your hands as the coconut oil will melt with the temperature of your hands). Add coriander, cinnamon, salt and pepper. Place on baking sheet and roast for 45-50 minutes (if you're going to remove the skin on the butternut squash after roasting, keep them in their own section on the tray to make your life easier). Halfway through, mix the vegetables so that they roast evenly. While that is roasting, brown the ground pork sausage in a pan. Cook the pasta and drain. Reserve 1 cup of pasta water. Blend or puree the yams, carrots and squash when they are done roasting. Add browned pork sausage, puree, goat cheese and 1/4 cup of pasta water to a large saucepan. Place saucepan on low-medium heat to allow the flavors to combine. Add 4 tbs of Butternut squash soup to help the puree thicken. Mix well and add cooked pasta. Serve warm and enjoy!

Butternut and Calabrian Pasta in a bowl on a patio.

 

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Barista Pulled Pork Poutine

Posted by Annette Bellisari on

If you're making our Barista Overnight Pulled Pork, you NEED to try our poutine recipe.

 

Bellisari's Barista Sauce next to a plate of Bellisari's Overnight Pulled Pork Poutine.

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Barista Pulled Pork Poutine

Posted by Annette Bellisari on

If you're making our Barista Overnight Pulled Pork, you NEED to try our poutine recipe.

 

Bellisari's Barista Sauce next to a plate of Bellisari's Overnight Pulled Pork Poutine.

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Baked Salmon with Blistered Jalapeno & Fig

Posted by Annette Bellisari on

This salmon recipe will upgrade your dinner tonight from, "That was good" to "When are you making more?" The secret ingredient... Bellisari's Blistered Jalapeno & Fig Spread. Here's the perfect dinner for when you're in a pinch - toss some veggies on the pan too for a sheetpan dinner.
Baked salmon on a plate surrounded by asparagus, tomatoes, salad and slices of lemon.

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Baked Salmon with Blistered Jalapeno & Fig

Posted by Annette Bellisari on

This salmon recipe will upgrade your dinner tonight from, "That was good" to "When are you making more?" The secret ingredient... Bellisari's Blistered Jalapeno & Fig Spread. Here's the perfect dinner for when you're in a pinch - toss some veggies on the pan too for a sheetpan dinner.
Baked salmon on a plate surrounded by asparagus, tomatoes, salad and slices of lemon.

Read more