This hit the spot this morning:

Ingredients:

This recipe is simple, delicious, and perfect for game days!

Ingredients:

• 18 whole mushrooms
• 1 tablespoons  Garlic Olive Oil
• 1 package (8 oz) cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon onion powder
• Garnish with Basil or Parsley (optional)

Directions:

1. Preheat oven to 350 F.
2. Take stems out of mushrooms, chop about 1/4 of them.
3. Heat oil over medium heat and add chopped mushroom stems. Stir and heat until most of the moisture is gone. Then add cream cheese, parmesan cheese, pepper, cayenne pepper, and onion powder. Stir until smooth. 
4. Fill each mushroom cap with a spoonful of filling and place on a cookie sheet.
5. Bake for 20 minutes.
6. Add Garnish Enjoy!

Perfect for an appetizer, or as an entrée with grilled veggies, this recipe is perfect for those hot summer nights!

Ingredients:
For Marinade:

• 1/4 cup Persian Lime Olive Oil
• 2 Tablespoon  Blueberry Balsamic Vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon  Himalayan Pink Salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced

Shrimp:

• 1 lb. raw, shelled and deveined, 16/20 count shrimp

Chipotle Avocado Dipping Sauce

• 1/2 cup mayonnaise
• 1 avocado
• 1/2 – 1 chipotle pepper in adobo sauce (depending on how spicy you like it!)
• Juice of half a lime

Directions:
1. Whisk all marinade ingredients together and set aside.
2. Once shrimp are cleaned and deveined, place in glass container or plastic bag and cover with
marinade. Let marinate for 20-30 minutes.
3. While marinating, combine ingredients for dipping sauce in blender or food processor. Chill
in fridge until shrimp are ready to serve.
4. Once shrimp has marinated, thread on skewers and grill over medium heat 3-5 minutes until
pink.
Serve shrimp at once with chilled dipping sauce.

Perfect for last minute entertaining, toasts are topped with a sweet and tangy mascarpone cheese and a blueberry compote with hints of balsamic vinegar and fresh basil, a delicious flavor combination.

Ingredients

TOASTS:

• 18 (1/4-inch thick) french baguette slices
• 1 Tbs. Persian Lime Olive Oil

• 1 cup fresh blueberries
• 1 Tbs. Blueberry Aged Balsamic Vinegar
• 1 tsp. sugar

TOPPING:

• 12 Tbs. mascarpone cheese
• ½ tsp. kosher salt
• ¼ tsp. freshly cracked black pepper
• 2 Tbs. thinly sliced fresh basil leaves (or chopped strawberries) for garnish

Instructions

TOASTS:

• Preheat oven to 375F. Brush bread slices with olive oil. Arrange on baking sheet and bake until crisp and toasted, 8-10 minutes, turning once.

BALSAMIC BLUEBERRIES:

• Meanwhile, in medium non-stick skillet, heat blueberries, vinegar and sugar just until blueberries are tender and a sauce forms, 4-5 minutes. Set aside and let cool.

TOPPING:

• Top toasts with mascarpone cheese (about 2 teaspoons per toast) and sprinkle with kosher salt and freshly ground black pepper. Top with balsamic blueberry mixture and fresh basil/strawberry.

--- adapted from Blueberry Highbush Council

Ingredients

• 1/2 pound calamari tubes only (I used frozen)
• 1 teaspoon Spicy Italian Herb Blend
• 1/2 cup fresh lemon juice
• 3 tablespoons Lemon Infused Olive Oil
• Freshly cracked pepper
• 1 tablespoon fresh parsley minced (optional)
• 1 Head of lettuce (optional)

Instructions

• Clean calamari tubes well and pat dry. 
• In a shallow dish, lie whole calamari tubes in a single layer. Cover with fresh lemon juice. Cover with plastic wrap and place in the refrigerator for 40 minutes.
• Heat grill to high heat.
• Remove calamari tubes from the refrigerator and drain lemon juice and brush with Oil.
• Adjust grill to a medium temperature.
• Place calamari tubes on the grill for 2-3 minutes per side do not overcook. Calamari should be white and firm.
• Remove from grill to a cutting board. Cut calamari into rings and place into a medium mixing bowl. Toss with cracked pepper, herb blend and finely chopped parsley.
• Serve immediately on a bed of lettuce.

INGREDIENTS

• 16 ounces hummus
• 4 Bibb Lettuce Leaves
• 16 Pita Chips or Phyllo Cups (optional if you want gluten free....I just used the lettuce and this was amazing!)
• 2 tablespoons Kalamata olives, diced
• 4  Garlic Stuffed Olives, diced (optional)
• 2 tablespoons   Black Mission Fig Aged Balsamic Vinegar
• ½ cucumber, seeded and diced
• ½ tomato, seeded and diced
• 1 tablespoon diced red onion
• 2 tablespoons feta (cubed or crumpled)

INSTRUCTIONS

• Place chips or cups on a serving dish
• Tear bib lettuce into small pieces and place onto pita or cups
• Spread hummus over lettuce (approximate 1 oz.)
• Sprinkle with olives, cucumbers, tomatoes, onion and feta.
• Drizzle balsamic over each 
• Serve immediately

Ingredients:

• 8 ounces of your favorite brie
• 2 cups dark chocolate balsamic glaze (see glaze below)
• 2 tablespoons local honey (divided see glaze below)
• 1/4 cup chopped walnuts save a several whole nuts for garnish
• Crackers or round bread crisps

Instructions:

• Preheat oven to 400° degrees.
• Remove brie packaging and place in an ovenproof baking dish (we have a few dishes in-store).
• Bake for 10-12 minutes until cheese is softened.
• Remove from oven, slice the rind, drizzle with Balsamic glaze (1 to 2 tablespoons) and sprinkle with chopped walnuts
• Enjoy with your favorite crackers or bread!

Glaze Instructions:

• In a medium saucepan, mix balsamic and honey over heat until it reaches a gentle boil
• Turn heat down and allow to simmer for 20 minutes
• After mixture has reduced for 20 minutes, remove from the and allow to cool
• Store leftovers in a mason jar for 2 weeks

Ingredients:

• 12 Large Eggs
• 8 Pieces of Bacon cooked until crisp and chop
• 5 Tbsp Mayonnaise (or Aioli)
• 3 Tbsp Dijon Mustard
• 1/2 Tsp White Truffle Oil
• 2 Tbsp Chives, finely chopped
• Pinch of Salt
• Pinch of Cayenne Pepper
• Chives cut into 1/2 inch pieces for garnish

Directions:

• In a medium pot cover the eggs with cold water about 1 " above the eggs.  Over high heat, bring the eggs to a rolling boil.  Cover the eggs and remove from heat.  Allow them to sit covered for 13 minutes.
• Remove the eggs and submerge in cold water for 10 minutes
• Peel eggs and slice them in half length wise.
• Place the egg yolks in a medium bowls and mash while adding bacon, mayonnaise, mustard, truffle oil, chives, salt and cayenne.  Mix until fully combined.
• Place the egg mixture in a large zip lock bag, snip a hole in the bottom and pipe the mixture into the egg whites.
• Garnish with chives.