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Chicken Sausage Wontons with Sriracha Orange Soy Sauce

Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: about 36 wontons


  • 12 oz. sweet Italian chicken sausage (casings removed)

  • 3 scallions, chopped

  • 1/2 tsp. garam masala

  • 1 tbsp. chopped fresh mint (plus more for garnish)

  • 12 oz. package wonton wrappers

  • 1/2 cup low-sodium soy sauce

  • 1/2 cup orange marmalade

  • 1 tsp. Sriracha hot chili sauce 


  1. Preheat oven to 375 degrees.

  2. Spray a mini muffin tin with non-stick cooking spray. 

  3. Heat a large skillet to medium heat.  Add the chicken sausage, scallions, garam masala and fresh mint.  Stir until combined.  Break sausage up into tiny bits as it continues to cook for about 7-10 minutes, until browned and cooked through.  Remove from heat and set aside.

  4. Press one wonton wrapper down into the center of each of the mini muffin tins, creating a small cup.  Spoon about 1 teaspoon of the sausage mixture into the cups.  Use wet fingers to pinch the corners of the wonton sheets together and close the cups.

  5. Spray all the wonton cups with non-stick cooking spray and bake in the oven at 375 degrees for about 15-20 minutes until golden brown.  Remove from heat and allow to cool for 5-10 minutes.  Transfer to a serving dish and garnish with additional chopped mint.

  6. For the sauce:  In a small saucepan, combine soy sauce, sriracha and orange marmalade.  Stir until combined and cook on medium heat for about 5 minutes, until the marmalade is melted and the sauce is warm.  Transfer to a dipping bowl and serve.

Savory Three Cheese and Herb Bella Sun Luci Bites

​Prep Time: 20 minutes / Cook Time: 60 minutes (plus 1 hour resting time) / Servings 12-14 bites



  1. Preheat oven to 350 degrees.  Spray a 6 or 8 inch baking dish with non-stick cooking spray and set aside (I used a 6” round pan, but any small round or square baking dish will do).

  2. For the crust:  Place the crackers in a large, sealable plastic bag.  Seal the bag and smash them into fine crumbs with your hand or a rolling pin.  Transfer them to a large mixing bowl.  Add the melted butter and stir until combined.  Press the crumb mixture into the bottom of the sprayed baking dish and set aside.

  3. For the center:  In a large mixing bowl, combine the Ricotta cheese, cream cheese, shredded Pecorino Romano, 1 of the minced cloves of garlic, egg, chopped basil, chopped oregano, and 1 tbsp. of extra virgin olive oil ONLY from the Bella Sun Luci Sun Dried Tomato Halves in Extra Vrigin Olive Oil with Italian Herbs. Season with 1/4 tsp. each of salt and pepper.  Mix with an electric mixer on medium speed for a bout 2 minutes, until the mixture is smooth, creamy and completely combined.  Transfer the mixture to the baking dish on top of the crumb mixture.  Spread evenly with a spatula and bake in the oven at 350 degrees for 30 minutes.  Remove from heat and transfer to the refrigerator for at least 2 hours to set and cool.

  4. For the topping:  Roughly chop the Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers and transfer to a large skillet.  Pour the oil from the remaining Bella Sun Luci Sun Dried Tomato Halves in Extra Virgin Olive Oil with Italian Herbs into the skillet and roughly chop the remaining sun dried tomatoes from the jar.  Add them to the skillet with the remaining clove of minced garlic, chopped rosemary, red wine, brown sugar and crushed red pepper flakes.  Season with the remaining 1/4 tsp. salt and pepper.  Stir until combined and cook on medium heat for about 15 minutes, stirring occasionally until the juices are cooked down and the mixture begins to caramelize.  Remove from the heat and allow it to cool for about 30 minutes before plating and serving.

  5. To Plate and serve:  Remove the herbed cheese mixture from the pan by running a butter knife around the edges of the baking dish and turning it upside down onto a serving dish.  Reverse it again so the buttery crust is on the bottom.  Using a sharp knife, cut the cheese mixture into small, bite size square pieces, about 1”x1” (you can also use a 2” biscuit cutter for rounds).  Spoon a bit of the Bella Sun Luci Sun Dried Tomato topping onto each square and garnish each piece with a small bit of the remaining fresh herbs (small oregano, rosemary or basil leaves). 

Grilled Bison Sliders with Chipotle Corn and Mango Salsa

Prep Time: 20 minutes /  Cook Time: 10 minutes / Servings: 8

Bison Sliders: 


  • 1 lb. ground bison

  • 8 small slider buns 

  • 1 tsp. each salt and pepper

  • 1 tsp. onion powder

  • 1 tsp. garlic powder

  • 1/4 cup Kansas City style barbeque sauce



  1. Heat grill to high heat 

  2. Combine ground buffalo, onion and garlic powder, barbeque sauce and salt & pepper.  Mix well with your hands and separate into 8 small slider pattys.

  3. Grill on high heat for about 4-5 minutes on each side, depending on your meat temperature preference. 

  4. Slice the dinner rolls in half and place one of the burgers on each of the buns.  Top with chipotle corn and mango salsa (recipe below) and serve. 


Chipotle Corn and Mango Salsa:


  • 1 mango, peeled, sliced and chopped 

  • 1 cup corn kernels (frozen or fresh)

  • 1/2 cup roasted red pepper, chopped

  • 1/4  medium red onion, chopped

  • 1/4 cup finely chopped fresh cilantro

  • 1 tsp. apple cider vinegar

  • 1/2 tsp. each salt and pepper

  • 1/4 tsp. chipotle chile powder



  1. In a large mixing bowl, combine all ingredients and mix well until combined.

Balsamic Peach, Baby Arugula and Burrata Crostini

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 12 crostini


  • 1 loaf freshly baked Italian bread, cut into 12, 1" thick slices

  • 16oz. bag of frozen peaches

  • 1/2 cup balsamic vinegar

  • 1/2 cup brown sugar

  • 2 cups baby arugula

  • 8 oz. Burrata cheese

  • 1/2 cup extra virgin olive oil

  • salt and pepper



  1. Preheat oven to 400 degrees.

  2. In a large skillet, combine the balsamic vinegar and the brown sugar.  Season with a pinch of salt and pepper. Heat on medium heat until sugar is melted, stirring occasionally.  Stir in the peaches and allow the mixture to simmer and reduce, about 15 minutes.  Remove from the heat and allow to cool before serving.

  3. Brush both sides of the bread with extra virgin olive oil.  Season one side with a pinch of salt and pepper.

  4. Place the bread slices on a cookie sheet and bake in the oven for 7-10 minutes, until toasted and golden. Allow them to cool slightly before handling.

  5. Spread about a tbsp. of the burrata cheese onto each of the toasted bread slices. Top with a few leaves of the baby arugula and place 2-3 of the balsamic peach slices on top of the arugula.  Serve with white wine and enjoy!

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms


  • 10 oz. whole Crimini mushrooms, center stems removed 

  • 15-20 large basil leaves

  • 1/2 cup fresh flat-leaf parsley

  • 1 scallion chopped

  • 1 large garlic clove, pressed

  • juice and zest of 1 lemon

  • 2/3 cup raw cashews (plus a few for garnish)

  • 1/3 cup olive oil

  • salt and pepper to taste 



  1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.

  2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.

  3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.


Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 2 KESA-DILLAS


  • 4 large flour tortillas

  • 1 cup mild cheddar cheese

  • 4 slices bacon, chopped

  • 1 medium tomato, chopped

  • 2 scallions, chopped

  • 2 tbsp. cilantro, chopped

  • 2 key limes, sliced in half

  • cooking spray 

  • Sriracha hot chili sauce for dipping (optional)


  1. In a large skillet, cook the chopped bacon until its brown and crispy, about 7-10 minutes.  Drain from the drippings with a slotted spoon and set aside.  Reserve about 1 tbsp. of the drippings and keep the skillet hot.

  2. In a medium bowl, chop and combine the tomato, scallions and cilantro.  Set aside.

  3. Spray the heated skillet with cooking spray.  Place one tortilla flat in the bottom of the heated skillet and sprinkle 1/4 cup shredded cheddar cheese on top of the tortilla.

  4. Spread about 1/2 of the chopped bacon on top of the cheese, and about 1/3 of the tomato mixture on top of the bacon, and another 1/4 cup of the cheese on top of the tomato mixture.  Place a second tortilla on top. 

  5. Press lightly with a spatula to melt all the ingredients together and continue to cook for about 2-3 minutes per side.  Spray the top tortilla with cooking spray before flipping over and cooking the other side.

  6. Remove from the heat, allow to cool for 2-3 minutes and then cut into sections with a pizza cutter.  

  7. Repeat steps for the second KESA-DILLA.  Garnish with remaining tomato mixture and limes. Serve immediately.

Filet Mignon Sliders with Bleu Cheese Béchamel

Prep Time: 15 minutes, Cook Time: 30 minutes, Servings: 4 sliders


  • 4 brioche slider buns

  • 1 lb. filet mignon

  • 5 oz. sliced Crimini mushrooms

  • 1 stick of butter

  • 1/4 cup of flour

  • 1 cup heavy cream

  • 2 oz. bleu cheese crumbles

  • 1 cup of French Fried Onions

  • 3/4 tsp. sea salt

  • 3/4 tsp. cracked black pepper


  1. Place 1/2 stick of the butter and all the flour in a medium sauce pan.  Whisk until the butter is melted and the mixture forms a smooth roux.  Add the heavy cream, bleu cheese and 1/4 tsp. each sea salt and cracked black pepper.  Continue to whisk until the mixture is combined, melted, creamy and smooth.  Remove from the heat and place a sheet of plastic wrap directly on the sauce to prevent a skin from forming on the top.  Set aside until ready to use.

  2. In a medium skillet, heat 2 tbsp. butter on medium heat.  Add the mushrooms and season with 1/4 tsp. each sea salt and cracked black pepper.  Turn the mushrooms with a spoon until all are coated in butter.  Continue to cook on medium heat until the mushrooms are browned, about 7-10 minutes.

  3. Season the steak with the remaining 1/4 tsp. of sea salt and cracked black pepper. In a separate skillet, heat the remaining 2 tbsp. butter on high heat.  Add the steak and sear it on high heat for 3-4 minutes on each side, until a deep-brown crust forms on both sides.  Reduce the heat to medium, and continue to cook the steak 2-3 minutes on each side, until the internal temperature reaches 135 degrees for medium rare (higher temps for more thorough cooking are optional, but what’s the point?!).  Remove the steak from the heat (keep the heat on to toast the buns), and allow it to rest for 10 minutes.  Then cut the steak into 1/2” cubes and toss them in with the sautéed mushrooms.  Stir to combine.

  4. Slice the slider buns horizontally. Place them in the heated steak pan and allow them to toast, cut side down, for about 1 minute in the hot pan with the steak drippings.  Remove them from the heat and place them on a serving dish.

  5. Place about 1/4 cup of the steak/mushroom mixture onto each of the bottom halves of the slider buns.  Spoon 1-2 tbsp. of the bleu cheese béchamel sauce on top of each of the meat portions.  Place about 2 tbsp. of the french fried onions on top of each of the sliders over the béchamel sauce. Place the tops of the slider bun on top of the onions.  Serve immediately.

Savory Rosemary, Pancetta & Fig Cheesecake

Prep Time: 20 minutes / Cook Time: 60 minutes (plus 1 hour resting time) / Servings: 8-10

For the Cheesecake:


  • 4 tbsp. Bertolli Olive Oil, plus 1 tbsp.

  • 3 egg whites

  • 4 oz. marscapone cheese

  • 8 oz. cream cheese

  • 2 tbsp. chopped fresh Rosemary

  • zest of 1 large lemon

  • 2 tbsp. whole grain Flour

  • 1/4 tsp. each salt and pepper


  1. Preheat oven to 350 degrees.  Make sure all ingredients are at room temperature before starting.

  2. Combine 4 tbsp. Bertolli Olive Oil, cream cheese, marscapone cheese, egg whites, chopped rosemary, lemon zest, flour and salt/pepper in a large bowl. Mix with an electric mixer or stand mixer on high speed for about 2 minutes until light, creamy and fluffy. 

  3. Use a paper towel to grease a 6” cake pan with 1 tbsp. Bertolli Olive Oil.  Line the bottom and sides with parchment paper.

  4. Pour the batter into the cake pan and place it in the oven with a water bath that comes 1/2 way up the cake pan.  Bake for 30 minutes at 350 degrees.  Remove from the bath and oven, and allow it to cool for at least an hour before removing it from the pan (you may need to run a butter knife around the sides to free it from the parchment paper on the sides).


For the Topping: 

  • 2 tbsp. Bertolli Olive Oil, plus more for drizzling

  • 1/4 cup Bertolli Balsamic Vinegar

  •  4 oz. diced Pancetta

  • 2 tbsp. brown sugar

  • 1/2 cup chopped, fresh figs, plus 2 whole fresh figs for garnish

  • 1/4 cup toasted Pine nuts

  • 1 tbsp. fresh thyme, plus 3-4 fresh sprigs for garnish

  • 1/4 tsp. salt


  1. In a large skillet, heat the Bertolli Olive Oil on medium heat.  Add the pancetta and brown it on all sides for about 3 minutes, stirring occasionally.

  2. Add the Balsamic Vinegar, brown sugar, figs, toasted pine nuts, fresh thyme and salt.  Stir to combine and bring the entire mixture to a boil.  Reduce the heat to a simmer, and allow the mixture to reduce and caramelize, about 15 minutes. 

  3. Remove the mixture from the heat and pour it over the top of the cheesecake.  Drizzle with a thin layer of Bertolli Olive Oil right before serving.  

  4. Cut the additional fresh figs in half and place them on top of the cheesecake.  Garnish with the additional thyme sprigs.

  5. Serve with buttery crackers and your favorite white wine.

Bacon and Mushroom Mini Crostata

Prep Time: 15 minutes / Cook Time: 35 minutes / Servings: 6


  • 8 ounces chive and onion cream cheese

  • 6 slices of bacon, chopped

  • 10 ounces Crimini Mushrooms, chopped

  • 1/2 cup shredded Parmesan cheese

  • 1 clove of garlic, pressed or minced

  • 13.5 oz. tube of refrigerated pizza dough

  • 1/4 cup flour for dusting

  • 1 medium green onion, chopped (green part only)


  1. In a large skillet, fry the bacon on high heat for 7-10 minutes until the bacon is browned and crispy. Remove from the heat with a slotted spoon, reserve drippings and set aside.

  2. Add the mushrooms to the bacon drippings, season with salt and pepper and continue to cook the mushrooms on high heat for another 7-10 minutes, until the mushrooms are golden brown. 

  3. In a large mixing bowl, add the bacon, mushrooms, cream cheese, parmesan cheese and garlic. Stir until all ingredients are combined. 

  4. Dust a large stone baking pan or cookie sheet with flour. Unroll the pizza dough completely. Using a biscuit cutter or ramekin, cut 6 four-inch rounds from the dough. Remove the remainder of the dough, re-roll it out and cut another 6 rounds.

  5. Place about 1 tablespoon of the cream cheese mixture into the center of the dough rounds. Gently fold the edges toward the center of the filling, leaving the middle exposed to show the filling.

  6. Spray the mini crostata with cooking spray and bake on the baking stone or cookie sheet for 15 minutes or until the edges of the crostata are golden brown. Remove from heat, allow to cool for about 3 minutes, garnish with green onion and serve immediately.

Lemon & Lobster Wontons with Marscapone Pesto

Prep Time:  25 minutes / Cook Time: 15 minutes / Servings 12 wontons



  • 2 cups fresh basil

  • 1 cup Italian parsley 2 cloves garlic

  • 1/4 cup shredded parmesan cheese

  • 4 oz. marscapone cheese

  • zest of 1/2 lemon

  • 2 tbsp. Gloria Ferrer Sonoma Brut champagne

  • 1/4 cup olive oil

  • 1/4 cup pine nuts

  • 1/4 tsp. each salt/pepper


  1. In a food processor, combine all ingredients except for the olive oil.   

  2. Pulse until combined, scrape down sides with a spatula, and mix again on high speed for about 10 seconds.  Drizzle in olive oil and mix for about 1 minute until smooth.


  • 3 medium size Lobster tails, meat only, chopped

  • 2 tbsp. butter

  • juice of 1/2 lemon (score the peel and save for garnish)

  • 1/4 cup Gloria Ferrer Sonoma Brut champagne

  • 2 tsp. fresh thyme leaves (plus 12 small sprigs for garnish)

  • 2 tsp. fresh chopped chives

  • 1/4 tsp. each salt/pepper


  1. Heat a skillet to high heat.  Add the butter, Gloria Ferrer Sonoma Brut, thyme, chives and stir until butter is melted.  Add the lobster meat and cook on high heat for 2-3 minutes, stirring occasionally.  Turn off heat, add the lemon juice and allow it to steam to finish cooking for about 3 minutes.  



  • 12 wonton sheets

  • 2 cups vegetalbe oil


  1. Heat the oil to 350 degrees.  Drop the wonton sheets in, 2 at a time and cook for about 10 seconds on each side, until light golden brown.  Remove from oil and place on a sheet lined with a paper towel to drain.

To build:  
Place a wonton sheet onto an individual appetizer dish.  Spoon about 1 tbsp. of the marscapone pesto into the center.  Place 3-4 pieces of the lobster on top of the pesto.  Garnish with a few pieces of the scored lemon peel and a small sprig of thyme.  Enjoy with Gloria Ferrer Sonoma Brut!

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