Recipes
Italian Stuffed Pepper Boats
10 min
This delightful kid-friendly recipe is a new take on stuffed peppers that's easy to make and even easier to devour. The halved pepper "boats" make great little portions and allows for the perfect beef to cheese ratio. But what truly sets this dish apart is the secret ingredient: our flavorful Italian Sausage Mix. It completely transforms the ground beef, infusing it with tantalizing hints of sausage and the vibrant herbs of traditional Italian cuisine. Garnished with gooey Monterey Jack cheese, these colorful red pepper boats offer a yummy way to get your allotment of veggies and makes a beautiful meal when paired with a side or rice or salad.
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Four Cheese Stuffed Shells
20 min
Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation! These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix. Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must! Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.
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Gluten-Free Fennel Ricotta Tomato Tart
Every little bite of this delicious tart screams summertime. The beautiful, bright flavors and buttery crust can be enjoyed either hot or cold. The peppery, gluten-free crust requires no rolling. It comes together easily with parmesan cheese. We filled the tart with a spinach and ricotta mixture, seasoned with our Italian Sausage Mix. Don't let the name mislead you, there's no sausage to be found in this mix but rather kickin' red chile flakes, black pepper, fennel seed, basil, oregano, and other Italian classics.To bejewel the tart, sprinkle some halved heirloom cherry tomatoes and little dollops of goat cheese. Bake this tart until golden brown. Make it extra special by sprinkling some fennel pollen before serving your wedge. Fennel Pollen is delicate, sweet and fragrant and compliments the bursts of tomato perfectly.Fennel Pollen on before baking or if the tart is still very hot — its flavor is heat sensitive! One of our favorite things about fennel pollen is how the fennel flavor is so forward yet somehow light and delicate. It makes for an excellent garnish and an elegant flavor enhancement.
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