Yields 300ml of finished spread

Ingredients: 

• 3 tbsp Dalla Terra Smoky Pepper Spread 
• 250 g cream cheese block (leave on counter for a few hours to soften) 
• ½ clove Garlic, minced fine 
• ½ oz Dill, minced 
• ½ oz Parsley, minced 
• 1 tsp Lemon Juice
  Smoked salmon (as much or as little as you would like on your bagel)
• Bagels of your choice (Everything bagels are a great choice)

Steps:

1. Add cream cheese, 3 tbsp Dalla Terra Smoky Pepper Spread, Garlic, Lemon Juice, and herbs to a bowl and mix well. Using a mixer or beaters will incorporate lots of air into your spread making it light and fluffy. 
2. Toast the bagel to your liking, and spread each side with your cream mixture, top with smoked salmon and garish with a sprig of dill.

Makes 1 Sandwich 

Ingredients: 

• Dalla Terra Ajvar Mild Vegetable Spread
• 1 square of Focaccia, cut in two sandwich slices 
• Mozzarella cheese
• 100 g of Genoa Salami, sliced thinly 
• 100 g of Chorizo, sliced thinly
• (other meat options that would be good are: calabrese, prosciutto, soppressata, or any salami)
• ½ cup arugula, or more 
• 1 tsp balsamic vinegar 
• 2 tsp olive oil 
• ½ tsp mustard (Dijon works best)

Steps:

1. Preheat oven to 400°F, or preheat a toaster oven
2. Place the two halves of the focaccia on a baking sheet and spread generously with Dalla Terra Ajvar Mild Spread. Sprinkle as much mozzarella as you like on top and then toast in the oven until cheese is melted
3. Meanwhile, in a mixing bowl toss the arugula with the balsamic vinegar, olive oil, mustard and a sprinkle of salt and pepper.
4. When the melty cheese bread is ready, top with the salami and chorizo slices, and then the arugula mixture. Serve as a sandwich or open face.
5. Pair with our Signature Drunken Caesar.

Ingredients serve 1, but we recommend doubling up and sharing with a friend. 

Ingredients: 

• Dalla Terra Drunken Pickled Beans
• ½ oz Dalla Terra Drunken Pickled Bean Juice 
• Caesar mix of your choice 
• 1 oz Vodka
• 2 dashes Worcestershire sauce
• Hot sauce of your choice to taste (Frank's is great)
• Celery salt
• Pepper to taste 
• 2 Lime wedges
• Celery stick
• Other garnish of your choice 
• Ice

Steps:

1. Rub a lime wedge around the rim of a tall glass.
2. Sprinkle some celery salt and grind some pepper on a plate and invert the glass onto it to coat the rim (the lime juice helps the celery salt to stick to the glass).
3. Pour in Caesar mix, Vodka, Pickled Bean Juice, Worcestershire, Hot sauce, twist of Lime juice. Stir.
4. Top with ice cubes and stir again.
5. Garnish with Dalla Terra Drunken Pickled Beans, fresh Lime wedge, Celery stick, and other ingredients of choice (olives are a nice touch).

Serves 4

Ingredients: 

• 1 jar of Dalla Terra Mediterranean Antipasto 
• 1 lb piece of boneless skinless Lingcod cut into 4 pieces (Other whitefish such as halibut, pike, walleye are a good substitution. 4-5 oz each is a good portion)  
• 12 baby nugget potatoes, cut in half
• 1 large zucchini, diced into half inch cubes
• 12 cherry tomatoes, cut in half
• A few nice leaves of fresh basil, thinly sliced 
• 8 tbsp olive oil

Steps:

1. Preheat the oven to 400°F
2. Toss the cut potatoes in 4 tbsp of olive oil until coated evenly and season with salt and pepper. Place on a baking sheet and cook in the oven until golden brown and fork tender (about 15- 20 min). Remove from the oven and set aside.
3. Place the fish on a paper towel to remove moisture, make sure to do both sides, this will allow for a nicer sear. Sprinkle the fish with salt and pepper. 
4. Put 2 tbsp oil in a non-stick pan on medium-high heat. Add the fish and sear on one side until golden brown. Place the fish on a baking sheet and cover generously with Dalla Terra Mediterranean Antipasto. Place in the oven and bake until the fish starts to flake apart easily with a fork. Remove from oven and set aside. 
5. Put 2 tbsp oil in your pan on medium-high heat and add the diced zucchini. Toss frequently until there is a golden colour on all sides. Then add the cut tomatoes and toss for about 15 seconds. You are not trying to cook the cherry tomatoes, but just warm them ever so slightly. Remove from heat and add the basil, tossing to mix.
6. Divide the potatoes among your plates, top with the zucchini, tomato and basil mixture, then add your Mediterranean Antipasto fish. Garnish with a whole basil leaf.

Serves 4

Ingredients: 

• ¼ cup Dalla Terra Roasted Red Pepper Antipasto
• 16 oz Tuna Loin, fresh with cleaned belly, or frozen thawed
• 1 cup dry Orzo 
• 12 cherry tomatoes, cut in half 
• Kalamata olives, pitted
• ½ oz basil, sliced thinly 
• ¼ cup Parmesan cheese
• Olive oil

Steps:

1. Season both sides of the tuna with salt and pepper and set aside.
2. Place 2 tbsp oil in a non-stick pan and place over high heat. Place your seasoned Tuna loin in the pan and sear on all sides very quickly so that there is a bit of colour on the outside but the middle of the loin is still raw. Put Tuna into the fridge immediately, as this will stop the cooking process quickly. 
3. Bring a pot of salted water to boil and cook orzo according to directions, or until the orzo is al dente, then strain the orzo very well. Place the orzo in a bowl and toss with 2 tbsp of olive oil so they are evenly coated, then put aside to cool completely. Putting the orzo on a baking sheet in the fridge helps speed this up. 
4. When the orzo is cool, add ¼ cup Dalla Terra Roasted Red Pepper Antipasto, the cherry tomatoes, basil, and parmesan.
5. Divide the orzo among your plates. Take the chilled tuna from the fridge and slice into ¼ inch wide slices. Place the tuna on the orzo and top with a good dollop Dalla Terra Roasted Red Pepper Antipasto and garnish with sliced olives.

Serves 6

Ingredients: 

• 1 jar Dalla Terra Garden Antipasto
• 1 package of frozen puff pastry, thawed
• 1 large egg 
• 1 tbsp water 
• 1 package goat cheese

Steps:

1. Preheat oven to 400°F
2. On a lightly floured surface, unfold the puff pastry sheets. Cut out 12 circles using a 3 ¼ inch cookie or biscuit cutter, you can also use a large drinking glass for this. Place 6 of the circles on a parchment-lined baking sheet. These are the vol-au-vent pastry bases.
3. For the remaining 6 circles, you want to cut out the centre. You can use a 2 ½ inch cookie or biscuit cutter, or just a smaller glass. Place those rings on top of each of the 6 circles on the baking sheet. 
4. In a small bowl, whisk together the egg and water and then brush over all the puff pastry. Place the tray into the fridge for 20 minutes. 
5. Put the pastries into the oven for 20-25 minutes, or until they are golden brown. Remove from the oven and cool completely. 
6. Once the pastries are cool, fill them to the top with Dalla Terra Garden Antipasto. 
7. Top with crumbled Goat Cheese.

Serves 4

*note: if using wooden skewers, place in water the day before to soak, to ensure they won’t burn on the grill

Ingredients: 

• 1/2 jar Dalla Terra Ajvar Hot (or Mild) Vegetable Spread
• Skewers - metal or wood - see *note
• 1 lb deboned chicken thighs cut into 1 ½ in cubes 
• 1 cup uncooked couscous 
• 1 ¼ cup of vegetable or chicken stock 
• 1 cucumber, diced into quarter inch cubes
• ¼ cup toasted pine nuts (you can toast raw nuts in a 360°F oven for 5 minutes)
• 2 shallots, diced (red onion a good substitute if needed)
• 2 cloves garlic, minced
• 1 tsp cumin ground cumin  
• 2 tsp red wine vinegar 
• 4 tsp extra virgin olive oil 
• 1/2 oz mint, (14g) chopped
• 1 oz parsley, (28g) chopped
• Yogurt for dip (optional)

Steps:

1. Get the BBQ pre-heated
2. Place the chopped chicken thighs and Dalla Terra Ajvar Hot Vegetable Spread into a mixing bowl (note you can also use the mild) and mix until chicken is evenly coated. Cover the bowl and place into the fridge to allow the chicken to marinate. This should be done for a minimum of 2 hours but can be done up to 24 hours prior.
3. In a small pot, add 2 tbsp oil and the shallots and garlic. Once they are soft and turning translucent, add the cumin, stir, and cook for 1-2 minutes. Add the stock, and once it comes to a boil, add the couscous. Stir, cover, and lower heat to a simmer. Cook for 5 minutes then remove from heat. Fluff the couscous with a fork and leave to cool (or place in the fridge if you want to speed up this process)   
4. Remove chicken from the fridge and skewer pieces, as many or as few per skewer as you like. Place on the BBQ grill, turning occasionally until all sides are light brown and the chicken is fully cooked. If you have a thermometer, the inside temperature of the chicken should be at least 165°F
5. While your chicken is cooking, add to the couscous the cucumber, pine nuts, red wine vinegar, mint, parsley, and 2 tbsp olive oil. Toss.
6. Divide the couscous mixture on your plates and add your chicken from the skewers. Add a dollop of Yogurt on top, or keep it on the side as a dip.

Serves 6

Ingredients: 

• 1 jar of Dalla Terra Roasted Red Peppers
• 2 Russet potatoes, peeled and sliced thinly
• 2 large yellow onions, finely chopped
• 1 cup grated Parmesan cheese 
• 3 sprigs of fresh Rosemary, chopped fine (or 2 tsp dried rosemary)
• 8 eggs, whisked 
• Olive oil