Artichoke Pesto Pasta Salad

This pasta salad recipe would be a great side dish for Easter dinner or a picnic on a beautiful spring afternoon! INGREDIENTS: 1 package Torchio pasta, cooked as directed ½ jar Stonewall Kitchen Artichoke Pesto 1 jar Divina Roasted Red Peppers drained, patted dry, and cut into strips 2 Green […]

Layered Salsa Mac ‘N Cheese

This unique spin on the classic Mac ‘N Cheese makes a delicious meal for the whole family!  Easy and creamy, with just a little kick, and serves 4 with plenty of leftovers! INGREDIENTS: 1 bag Rustichella Torchio or 1 lb of your favorite macaroni shape, cooked as directed and let […]

Paneer Tikka Masala

INGREDIENTS: 1 lb Paneer, sliced 1/2″ thick and cut in quarters 1 medium sweet onion, chopped into 1″ pieces 1 bell pepper, chopped into 1″ pieces (optional) 2 tsp. canola oil 1 jar Maya Kaimal Tikka Masala Simmer Sauce 2 cups rice, cooked Cilantro for garnish (optional) DIRECTIONS: Heat oil […]

Guinness-Glazed Corned Beef

INGREDIENTS: 2 lbs cooked Corned Beef, cut in a slab 1 bottle Stonewall Kitchen Ginger Teriyaki Sauce 1 c. Guinness or other dark beer 1/4 tsp cayenne pepper DIRECTIONS: Shred corned beef into bite-sized pieces or cut into 1/4″ thick slices, according to your preference. Preheat oven to 450º. In a medium […]

Spicy Reuben Bites

INGREDIENTS: 1 lb Cream Cheese, softened 1 bag Cleveland Kraut Gnar Gnar, patted dry and chopped 8 oz Sharp Swiss, shredded 6 oz Corned Beef, shaved and chopped 3 eggs 2 Tbsp water 1 cup flour Salt and pepper 1-1 ½ cups bread crumbs Canola oil for frying 1/2 bottle Mayo Gourmet Roasted […]

Sun-Dried Tomato Pasta

This savory, quick pasta makes an easy side dish for 4, main dish for 2, or add grilled chicken for a heartier meal. To make it vegan, simply omit the shaved parmesan and add a sprinkle of salt. INGREDIENTS: 1 package Rustichella Cavatelli, cooked as directed, reserving 1/4 cup of the pasta […]

The Greater Muffuletta

This classic New Orleans sandwich was created by the Italian immigrants who brought traditional Sicilian bread, similar to our Pane di Casa, to the Gulf shore town. This is a very traditional version. Ask Chef Josh for ideas if you want to shake it up! INGREDIENTS: 1 loaf, Pane di […]

“Gouda” Cajun Pasta

INGREDIENTS: 1 package Rustichella Cavatelli 1 jar Bove’s Vodka Sauce 1/2 lb grilled chicken strips, Streb’s Smoked Sausage, sliced, or diced Hot Capicolla (Optional) 1 yellow bell pepper, julienned 1 red bell pepper, julienned 1/2 small sweet onion, julienned 1 oz. Carr Valley Goat Butter 3 tbsp. cajun seasoning 2 […]

Herbed Garlic Butter Pork Chops and Acorn Squash

INGREDIENTS: 1 Acorn Squash, cut in half, seeds scooped out 1 Tbs. Kerrygold Irish Butter 2 Tbs. Terrapin Ridge Hot Pepper Bacon Jam or Stonewall Kitchen Bourbon Bacon Jam 1 1/2 Tbs. brown sugar 2 Casper Flats Premium Meats Mangalitsa Pork Chops Salt & Pepper 1 Tbs. Illiada EVOO 4 […]

Hot Italian Sub

INGREDIENTS: 1 Rustic French Batard 1/3 bottle Terrapin Ridge Farms Garlic Herb Vinaigrette 1/2 pound Genoa Salami, sliced thin 1/2 pound Hot Capicolla, sliced thin 1/2 pound Prosciutto di Parma, sliced thin 1/4 pound Mozzarella, sliced thin 1/4 pound Sharp Provolone, sliced thin 1/3-1/2 jar Divina Roasted Red Tomatoes, patted dry […]