Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble. Preheat oven to 350 degrees F. Place Bellisari's Balsamic Shallot and Black Garlic Spread in a medium bowl and stir in bacon. Slice brie and place a single slice on each of the baguette slices, carefully add a spoonful of bacon jam and place in oven until cheese is slightly melted and serve warm. Garnish with either fresh rosemary or thyme

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.

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.

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.