SEARCH RESULTS

Shrimp Spaghetti in Pomodoro Sauce by Chef Renan Campelo (IG @renancampelo ) Ingredients 1lb Rummo Italian No2 Spaghetti 24oz Terlato Kitchen Pomodoro Sauce 2lbs fresh shrimp La Boite Rosemary, Sage, Black Pepper 1 medium onion, chopped 5 cloves garlic, sliced 3.5oz black olives Instructions Cook spaghetti noodles according to package instructions Season the shrimp with olive oil, black pepper, herbs, salt and garlic; sauté on both sides over high heat and set aside In the same pan, sauté the diced onion and sliced garlic; add herbs, jar of pomodoro sauce, and 2 ladles of the pasta cooking water then let simmer for 2 minutes over medium heat Add cooked shrimp and salt to taste Toss the spaghetti with shrimp in the sauce and serve hot. Watch Chef Renan Campelo cook this recipe

Peach Basil Caprese Salad by Abby Lanesky (IG @lunchwithlily ) Ingredients Fresh mozzarella cheese 1 fresh peach Fresh basil Kensington Black Garlic Balsamic Vinegar Nate's Nectar Buzzin Hot Honey Instructions Cut fresh mozzarella into thick slices Wash and cut fresh peach into thin slices; add to mozzarella Tear fresh basil leaves and add to top of peaches Drizzle each serving with garlic balsamic vinegar Drizzle each serving with hot honey and serve. Watch Abby Lanesky make this recipe

Honey Rosemary Focaccia by Elisa Reeves (IG @vermont_comfort_food ) Ingredients 2 3/4 cup bread flour 1 tablespoon yeast 1/2 teaspoon salt 2 tablespoons Nate's Nectar Lemon Creamed Honey 1/4 cup plain or vanilla yogurt 1 tablespoon Hongar Farms Extra Virgin Olive Oil La Boite Rosemary Instructions Mix bread flour, yeast, salt, yogurt, and 1 tablespoon of lemon creamed honey in a bowl with enough warm water to create a shaggy dough Knead for about 5 minutes until smooth and shiny Place dough back into an oiled bowl, cover and let sit for about an hour, until dough doubles in size; p reheat oven to 425 Place dough on an oiled baking sheet; press dimples into the top with fingers then drizzle olive oil and rosemary; let rest about 20 minutes Bake about 25 minutes until golden brown then serve with the other tablespoon of lemon creamed honey. Watch Elisa Reeves make this recipe