Today is a grilled cheese kind of day. Have you tried our Bellisari’s Balsamic Shallot & Black Garlic Brie & Apple Grilled Cheese recipe?

Looking for a perfectly cooked filet? Preheat oven to 415 degrees. Put the filet on a plate and sprinkle with rosemary and salt and pepper. Place two tablespoons of butter in the cast iron skillet and sear the filet on med-high heat for two minutes, alternating sides. Immediately transfer to the preheated oven. Cook it for 5-6 minutes for medium rare. Get yourself a side of Bellisari’s Saigon Street Sauce as smear.

Growing up in south Florida we were exposed to amazing Cuban sandwiches. I have been trying to recreate the perfection and haven’t quite succeeded yet. One thing I have learned…. Bellisari’s Saigon Street Sauce is a perfect compliment to any sandwich, especially a Cuban! Yum!!

For those of you still holding your own on the healthy eating resolution and in search of an easy weeknight meal, try placing your favorite sliced vegetables in a zip lock bag with a jar of Bellisari’s Balsamic Shallot and Black Garlic Spread and a sprig if fresh rosemary overnight in the fridge. Drain and cook them on a sheet tray in the oven at 350 degrees or grill them on your indoor handy grill.

Don’t give up salads just because it’s winter. Go light and simple; I like to limit myself to 3-4 ingredients. No need to fuss with a mixed dressing, just drizzle on your best olive oil, followed by a tablespoon of Bellisari’s Balsamic Shallot and Black Garlic Spread.   Your palate will thank you.