No. 1 : Quick Recipes

Roasted Tomato and Goat Cheese Dip

  • 2 TB Extra Virgin Olive Oil
  • ½ Cup Chopped Yellow Onion
  • 2 Grated Garlic Cloves
  • 1 Tsp Italian Seasoning
  • ¼ Tsp Red Pepper Flakes
  • 2 TB Honey
  • 1 TB Balsamic Vinegar
  • 1 TB Tomato Paste
  • 1 Can (15 oz) Crushed Fire Roasted Tomatoes
  • ½ Tsp Sea Salt
  • 4 Oz Soft Goat Cheese (Chevre)
  • Toasted Slices of Baguette

Preheat the oven to 400F. Add the oil to a small oven proof skillet, (cast iron if possible). Add the onion and sauté until very soft, then add the Italian Seasoning, garlic, red pepper flakes. Cook and stir until the garlic is aromatic, then add the honey, vinegar, tomato paste and tomatoes. Sprinkle with salt and bring the mixture to a simmer. Simmer for 10 minutes, then top with crumbled goat cheese. Slide the skillet into the oven and cook until the cheese has melted and starts to brown. Serve in the skillet with baguette for dipping.

Tomato Soup Shooters

  • 2 TB Olive Oil
  • 3 Cups Chopped Red Onion
  • 2 TB Italian Seasoning
  • 2 Large or 1 Jar Roasted Red Peppers, chopped 
  • 2 Cans (29 oz) Crushed Fire Roasted Tomatoes
  • 2 Cups Water
  • Sea Salt and Pepper
  • Shredded Parmesan Cheese

Heat the oil over medium heat. Add the Onion and Italian Seasoning, season with salt and pepper. Sauté the onions until very soft, about 8 to 10 minutes. Add the peppers, tomatoes and water. Cook and stir for 30 minutes. Remove from the heat, taste and season with salt and pepper. Let cool slightly and then use your immersion blender to puree the soup. Garnish with Parmesan.

Italian Inspired Deviled Eggs

  • 6 Eggs, *Hard Boiled
  • 2 TB Prepared Pesto
  • Capers, Olives, Anchovies to Garnish

After the eggs have finished and you have peeled them, cut into halves and place the yolks in a bowl. Mash the yolks with the pesto and stuff into the hard-boiled eggs. Garnish with capers, olives and anchovies.

No. 2 : Kitchen Scoop

A pinch of baking soda is the secret to “easy peel” hard boiled eggs.
*Hard Boiled Eggs
Place eggs in a pan and cover with cold water by one inch, add half teaspoon of baking soda and stir gently. Bring to a boil over high heat. Remove from the heat, cover with a lid and set aside for 15 minutes. Remove the eggs from the hot water and put in a bowl. Run cold water over the eggs and let them sit in the cold water until ready to peel.

No. 3 : Clever Idea

Sparkling wine is a wonderful wine to celebrate the holidays – and will go well with these appetizers. When you choose a glass for your wine, a good choice is a white wine glass, the bowl is wide enough to experience the aroma!

No. 4 : Wine FIND of the Week

Argyle Brut
Williamette Valley Oregon
About $20.00

When you think of Oregon, you may think of luscious still red Pinot Noir. Yes, this wine is super – but they also use Pinot Noir in Sparkling Wines as well. This Brut (dry style) fizzy wine is crisp and clean tasting with a definite note of lime, making it a good pair for appetizers that typically come to the table with a little more creamy and salty deliciousness!

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