Posts Tagged ‘artisan bread’

  • 1 package ground Italian Sausage, mild
  • 1 jar Cookwell & Company Roasted Red Pepper and Tomato Soup
  • 1 container chopped Squash and Portobello Mushroom or Veggies of your choice

Saute Sausage in large pot until no longer pink

Add Vegetables and continue to saute for  7 minutes

Add Red Pepper and Tomato Soup and simmer for 15 to 20 minutes

Serve with crusty Artisan Bread

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  • 1 package Italian Sausage Links, mild, cut into chunks
  • 1 large Onion, large dice
  • 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
  • 1 can Italian Style Diced Tomatoes
  • 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

  • 16 ounces Pasta
  • 1 pound Uncured Bacon, chopped
  • 1 jar Cookwell & Company Veracruz
  • 1 large can Country Style Veg-All
  • 1/2 to 1 carton Central Market Organics Chicken Broth
  • 1 can Diced Tomatoes

Cook Pasta according to package directions and drain.

Cut Bacon into bite sized pieces and fry until crisp and drain.

Place Veracruz, Both and Tomatoes in large pot over medium high heat and bring to a boil,  add cooked Pasta and Bacon, simmer for five minutes.

Serve with Crusty Artisan Bread.

  • Italian Seasoned Chicken Breast
  • 1 – 29 ounce can Homestyle Veg-All
  • 1 jar Cookwell & Company Cacciatore
  • 1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread

  • 1 pound Peaches, pitted
  • 1 pound Plums, pitted
  • 1 jar Cookwell & Company Watermelon Vinaigrette
  • 1 clove Garlic, chopped
  • 1 Shallot, chopped
  • 1 cup Ottavio Olive Oil
  • 4 Jumbo Scallops
  • Sea Salt
  • Adams Reserve Thyme

Combine Peaches, Plums, Garlic and Shallot in food processor, pulse until smooth, then turn on and drizzle in Watermelon Vinaigrette and then Olive Oil until completely incorporated. 

Place in refrigerator to chill.

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, season Scallops with Sea Salt and Thyme. 

Sear on each side about 2-3 minutes, depending upon thickness.

Place Gazpacho in 4 bowls, placing Scallop in center of each bowl.  Serve with Crusty Artisan Bread.

  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.