Chicken and Salsa Verde
Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1          fresh free-range organic chicken (4 pounds)
  
• sea salt, to taste
  
• freshly ground black pepper, to taste
  
• 1/4       cup extra-virgin olive oil
  
• 1          lemon

Salsa Verde:

• 1/4       cup capers in salt
  
• 4          anchovy filets
  
• 3          cloves garlic
  
• 1/2       cup chopped fresh parsley
  
• 1/2       cup chopped arugula
  
• 1/2       cup chopped fresh basil
  
• 1/2       cup chopped fresh cilantro
  
• 1/4       cup chopped tarragon
  
• 1/4       cup chopped fresh chives
  
• 1/4       cup chopped fresh sage
  
• 1          cup extra-virgin olive oil
  
• 1/4       teaspoon sea salt

1. Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.

1. Soak capers in cold water 1 hour then drain.
2. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
3. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
4. Add all herbs and olive oil.
5. Season with sea salt. 

Pair each serving with Angeline California Rosé of Pinot Noir.

Flower Salad
Recipe courtesy of Ellie Krieger
Servings: 1

Flower:

• 1 Cuties clementine
• 9-10 thinly sliced strips red bell pepper, cut in 1-inch pieces
• 1/2 grape tomato
• 1 celery stick, cut to 3 inches
• 2 small leaves romaine lettuce
• 1 piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

Dip:

• 2 tablespoons plain Greek yogurt
• 1/2 teaspoon honey
• 1/4 teaspoon fresh lemon juice

1. Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.
2. Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.
3. In small bowl, stir together yogurt, honey and lemon juice.
4. Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

Butterscotch Bubble Loaf
Recipe courtesy of rhodesbread.com

• 24        Rhodes Yeast Dinner Rolls, thawed but still cold
  
• 1/2       box non-instant butterscotch or vanilla pudding mix
  
• 1/2       cup pecans, chopped
  
• 1/2       cup brown sugar
  
• 1/2       cup butter or margarine

1. Heat oven to 350° F.
2. Cut dinner rolls in half and dip in dry pudding mix. In sprayed Bundt pan, arrange rolls, alternating with pecans. Sprinkle any remaining pudding mix over top.
3. Combine brown sugar and butter. In microwave, heat together about 1 1/2 minutes until butter is melted and syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until doubled in size, or even with top of Bundt pan.
4. Carefully remove wrap. Bake 30-35 minutes. Cover with foil for last 15 minutes of baking.
5. Immediately after baking, loosen foil from sides of pan with knife and invert onto serving plate.

Watermelon Cranberry Sauce
Recipe courtesy of watermelon.org
Servings: 4

• 4          cups fresh cranberries
  
• 1/2       cup organic sugar
  
• 1          teaspoon vanilla extract
  
• lemon juice (from 1 lemon)
  
• lemon zest (from 1 lemon)
  
• 1/2       cup maple syrup
  
• cinnamon
  
• 2          cups minced watermelon

1. In 3-quart saucepan over medium-low heat, heat cranberries, sugar, vanilla, lemon juice and lemon zest until simmering. Simmer gently, stirring occasionally, until cranberries are tender, about 15-20 minutes.
2. Reduce heat to low and add maple syrup and cinnamon to pan. Simmer another few minutes.
3. Remove from heat to rest 10 minutes. Stir in watermelon and serve warm, or chill and serve cold.

New England Maple Apple Dip
Prep time: 5 minutes
Servings: 6

• 1 cup cream cheese
• 1/2 cup maple syrup
• 1/2 teaspoon cinnamon
• pinch of salt
• 1/4 cup Greek yogurt
• 2 apples, peeled and chopped into 1/4-inch cubes
• Stacy's Cinnamon Sugar Pita Chips or Stacy's Simply Naked Pita Chips

1. Using food processor, blend cream cheese with maple syrup, cinnamon and salt until smooth.
2. Fold Greek yogurt into cream cheese mixture; mix in apples.
3. Serve with pita chips.

Homemade Maple Cream Soda
Prep time: 1 minute
Servings: 1

• 1/2 ounce maple syrup
• 1 tablespoon warm water
• ice cubes
• 6 ounces sparkling water
• orange or lemon, for garnish
• Stacy's Fire Roasted Jalapeno Pita Chips

1. Stir maple syrup in warm water to dissolve.
2. Add ice and sparkling water; stir and garnish with orange or lemon.
3. Serve with pita chips.

Ham and Cheddar Cranberry Melt
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 sandwiches

• 8 slices bread
• 6 tablespoons butter, softened
• 1 1/4 pounds Smithfield Signature Spiral Sliced Ham, sliced
• 3/4 pound white cheddar cheese, sliced
• 1 cup whole berry cranberry sauce
• 3 cups (2 ounces) salad greens

1. Heat heavy-bottomed skillet over medium-low heat.
2. Butter one side of two slices of bread then turn buttered side down. Top one slice with 5 ounces ham slices and the other with 3 ounces cheese slices; transfer to skillet face up and cook 5-7 minutes, or until bread is lightly browned and cheese is beginning to melt.
3. Remove sandwich halves from skillet and transfer to cutting board and repeat to make three additional sandwiches.
4. Top ham side with cranberry sauce and greens, and place cheese side of bread on top to finish sandwich. Cut in half to serve.

Barbecue Pull-Apart Sliders
Prep time: 15 minutes
Cook time: 4 hours, 30 minutes
Makes: 18 sliders

• 1 Smithfield Sweet & Smoky Pork Roast
• 1/2 cup barbecue sauce
• 18 jalapeno or butter Hawaiian dinner rolls, sliced in half horizontally
• 9 dill pickle stackers, cut in half
• 5 large slices sharp cheddar cheese
• 2 tablespoons melted butter
• barbecue seasoning

1. Place roast in 3- to 4-quart slow cooker. Cook on high 4-5 hours (Low: 8-10 hours).
2. Heat oven to 375 F.
3. Remove roast from cooker; discard juices. Use tongs or two forks to pull pork; mix in barbecue sauce.
4. Arrange bottom half of rolls in 13-by-9-by-2-inch baking pan. Spoon pulled pork evenly over top. Place dill pickle on each sandwich and lay cheese slices on top to cover all sandwiches.
5. Place tops on rolls and brush with melted butter. Sprinkle tops with barbecue seasoning.
6. Bake about 15 minutes until cheese is melted and top buns are slightly crisp. Serve warm.

Lasagna with Lamb Ragu
Serves: 12

• 3 1/2    pounds American lamb stew meat
  
• 2          cans (28 ounces each) whole peeled tomatoes
  
• 1          can (6 ounces) tomato paste
  
• 1          medium yellow sweet onion, finely diced
  
• 1/4       cup fresh oregano leaves
  
• 4          garlic cloves, minced
  
• 3 1/2    teaspoons kosher salt, divided
  
• 3          containers (15 ounces each) part-skim milk ricotta cheese
  
• 1          ball (8 ounces) fresh mozzarella cheese, coarsely grated
  
• 1 1/2    cups finely grated Parmesan cheese, divided
  
• 1/4       cup thinly sliced fresh basil
  
• 1/4       cup chopped fresh parsley
  
• 2          large eggs
  
• 1/2       teaspoon freshly ground pepper
  
• extra-virgin olive oil
  
• 20        ounces oven-ready lasagna noodles (about 24 noodle sheets)
  
• 1          pound fresh mozzarella, cut into 12 slices
  
• 12        fresh basil leaves

1. In large Dutch oven, combine lamb, tomatoes and their juice, tomato paste, onion, oregano, garlic and 2 1/2 teaspoons salt. Bring to boil over medium-high heat then reduce to low and slowly simmer, covered, until meat is tender and shreds easily, 4-6 hours.
2. Once tender, shred meat and stir into sauce (gently pressing meat with potato masher works well). If necessary, continue simmering 5-10 minutes uncovered to thicken slightly. Taste and adjust seasoning with more salt, as needed.
3. Heat oven to 375° F.
4. In large bowl, combine ricotta, mozzarella, 1 cup Parmesan, basil, parsley, eggs, remaining salt and pepper until smooth. Cover and refrigerate until needed.
5. Grease large roasting pan (14-by-10 inches) with olive oil.
6. Spread 1/4 of the sauce on bottom of pan, and top with 1/4 of the lasagna noodles followed by 1/2 of the ricotta mixture. Top with another 1/4 of the lasagna noodles, followed by 1/4 of the sauce and 1/4 of the lasagna noodles. Next, top with remaining ricotta mixture then 1/4 of the sauce. Finish with remaining noodles and sauce.
7. Sprinkle top with remaining Parmesan then arrange sliced mozzarella in single layer. Lightly spray piece of foil with cooking spray, cover lasagna and bake until hot and bubbly, and cheese on top is melted, about 45 minutes.
8. Switch oven to broil. Remove foil and position lasagna so that the top is about 4 inches from broiler. Broil until cheese is crusty around the edges and blistered in spots, 3-5 minutes.
9. Remove from oven and rest about 10 minutes. Slice and garnish with basil to serve.

Strawberry Cheesecake Crescent Ring
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 8

• 1          package (8 ounces) cream cheese, softened
  
• 1/4       cup granulated sugar
  
• 1/2       teaspoon almond extract
  
• 2          tubes crescent rolls
  
• 1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling & Topping

Icing:

• 1/2       cup powdered sugar
  
• 3          teaspoons milk

1. Heat oven to 375° F.
2. In mixing bowl, combine cream cheese, sugar and almond extract. Beat mixture until smooth.
3. Unroll crescent dough and separate into triangles. On 14-inch ungreased pizza pan, arrange triangles with points toward outside of pan and wide ends overlapping at center, leaving 4-inch opening in center. Press overlapping dough to seal.
4. Spoon cream cheese mixture over wide ends of crescent rolls. Top with fruit filling. Fold pointed ends of triangles over filling, tucking points under to form ring.
5. Bake 12-15 minutes, or until crescents are golden brown. Cool 5 minutes.
6. To make icing: In small mixing bowl, combine powdered sugar and milk; whisk until smooth. Drizzle over crescent ring and serve.

Sugar-Dusted Apple Bundt Cake
Prep time: 15 minutes
Cook time: 1 hour
Servings: 12

• 2          cups sugar, plus 2 tablespoons, divided
  
• 1/2       teaspoon ground cinnamon
  
• 3          cups all-purpose flour
  
• 1/2       teaspoon salt
  
• 2 1/2    teaspoons baking powder
  
• 1          cup vegetable oil
  
• 4          eggs, beaten
  
• 1/3       cup orange juice
  
• 2          teaspoons vanilla extract
  
• 1          can (21 ounces) Lucky Leaf Premium Apple Fruit Filling & Topping

1. Heat oven to 350° F. Grease and flour 10-inch tube pan or Bundt cake pan.
2. In small bowl, mix together 2 tablespoons sugar and cinnamon, and sprinkle bottom and sides of pan.
3. In large bowl, combine flour, salt, baking powder and remaining sugar. Stir in oil, eggs, orange juice and vanilla; mix well. Add fruit filling and stir. Pour batter evenly into prepared pan.
4. Bake uncovered 1 hour. Let cool 15 minutes.
5. Invert onto serving plate and cool. Drizzle with citrus glaze (recipe below), if desired.
6. For glaze: In medium bowl, beat 1 cup powdered sugar and 1 tablespoon orange juice 1 minute, or until smooth. Add additional orange juice by the teaspoon, if needed, for desired consistency.