Yields 8 Servings

Ingredients

2 tbsp. extra-virgin olive oil, divided, plus more for baking dish

2 lb. boneless skinless chicken breasts

1 jar of Bellisari’s Blistered Jalapeno & Fig Spread

Kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium sweet potatoes, peeled and cut into small cubes

1 lb. brussels sprouts, trimmed and quartered

2 cloves garlic, minced

1 tsp. paprika

1/2 c. low-sodium chicken broth, divided

6 c. cauliflower rice

1/2 c. dried cranberries

1/2 c. sliced almonds

Directions

Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1" pieces.

Heat another tablespoon oil over medium heat. Add onion, sweet potatoes, Brussels sprouts, garlic, Bellisari’s Blistered Jalapeno & Fig Spread and paprika. Season with salt and pepper and cook until softened, 5 minutes. Add 1/4 cup broth, bring to a simmer, and cook, covered, 5 minutes.

Place cauliflower rice in a large baking dish and season with salt and pepper. Stir in chicken, cranberries, cooked vegetables, and remaining 1/4 cup broth. Top with almonds and bake until dish is hot and almonds are toasted, 15 to 18 minutes.

Serves 4-6

Ingredients

2 medium eggplant, sliced

kosher salt

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

2 tbsp. extra-virgin olive oil, divided

Freshly ground black pepper

2 squash sliced

1 tbsp. tomato paste

1/2 c. dry white wine

2 zucchinis, sliced into 1/4 " coins

3 cloves garlic

2 large sliced tomatoes

1 tsp. dried oregano

pinch of crushed red pepper flakes

Bunch of fresh rosemary

Crusty baguette (for serving)

Directions

Preheat oven to 350. Place sliced eggplant in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the eggplant dry to remove excess moisture. In an oven ready dish, spread the jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread on the bottom. In a separate bowl add 1 tablespoon oil to the eggplant, zucchini, squash and tomatoes and season with salt and pepper. Toss carefully and add tomato paste and oregano. Layer the veggies inside the dish on top of the Calabrian Spread and season with red pepper flakes. Cover with foil and bake for 40 minutes, removing the foil for the last 20 minutes until the veggies are tender. Garnish with fresh rosemary and serve warm or at room temperature with baguette.

Serves 4

Ingredients

1 tablespoon sesame seed oil

1 cup of Bellisari’s Saigon Street Sauce

1 medium cabbage (about 3 pounds), divided into 8 wedges

1 medium carrot, grated (about 3/4 cup)

1 1/4 cups + 2 teaspoons water, divided

1/4 cup apple cider vinegar

1 teaspoon sugar

2 teaspoons cornstarch

Instructions

Preheat the pressure cooker (by pressing brown/sauté mode). Add the sesame oil and brown the cabbage wedges on one side (about 3 minutes). In the meantime, grate the carrot. To the pressure cooker add the 1 1/4 cups water, vinegar, sugar, the Saigon sauce and swish around. Then add the cabbage wedges (browned side facing up) and sprinkle carrots on top.

Close the lid and pressure cook for 5 minutes at high pressure. When time is up, open the pressure cooker with Normal Pressure Release (twist the valve on the lid to the "open" or "venting" position). Remove the lid tilting it away from you.

Arrange the wedges and any loose leaves onto a serving platter. Reheat the cooking liquid (by pressing brown/sauté mode) to a boil. In a small bowl, mix the cornstarch and 2 teaspoons of water to make a slurry. Then pour the slurry into the pressure-cooker base.

Boil the cooking liquid mixture until it's just starting to thicken. Pour this sauce over the cabbage wedges and serve.

Serves 4-6

Ingredients:

2 pumpkins, sugar or baking variety (approximately 8 cups when cut up)

2 teaspoons garlic powder

1 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 T extra virgin olive oil

2 lbs Roots Pulled Chicken (or pull your own)

1 jar of Bellisari’s Barista Sauce

1 cup crumbled Cojita Cheese (feta is fine also)

Directions:

Preheat oven to 350 degrees. Cut the pumpkins in half lengthwise and remove all seeds. Use a potato peeler to remove pumpkin skins. Using a very sharp knife, cut pumpkins into 1/4 - 1/2-inch-thick strips to resemble french fries. Using the garlic, onion powder, cayenne pepper and olive oil, coat the pumpkin strips by tossing in a bowl until well coated. Arrange the fries in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes or until the pumpkin is soft. While the fries are cooking, heat the Roots pulled chicken on the stovetop and add the Bellisari’s Barista Sauce to the saucepan (setting aside ¼ cup of the sauce) and mix thoroughly while being sure to coat all the chicken. Place the fries on a platter and add the chicken and the Cojita cheese on top. Drizzle remaining Bellisari’s Barista Sauce on the entire platter and enjoy!

Serves 4

Ingredients

4 Pork chops, thick-cut boneless

1 jar of Bellisari’s Balsamic Shallot and Black Garlic Spread

3/4 tsp Garlic powder

1/4 cup Maple syrup

3/4 tsp Cayenne

3/4 tsp Paprika

1/2 tsp Pepper

3/4 tsp Salt

2 tbsp Olive oil

Directions

Mix everything up in a medium sized bowl, making sure to toss the pork chops with all of the ingredients. Warm the cast iron skillet or other heavy bottom pan. Dump everything in the pan and cook until the pork chops are glazed and have reached 145F internally. Serve them with roasted sweet potatoes and roasted broccoli.