Organic Bruschetta with DaRosario Organic White Truffle Acacia Honey

Easy and impressive, great for guests!

All ingredients organic:

2 slices of Italian bread
Pinch of chopped chives
2 tablespoons of fresh sheep milk ricotta
Pinch of flaky sea salt
2 espresso spoonfuls of daRosario Organic White Truffle Acacia Honey

Preparation:

On a stovetop grill, toast the bread on just one side until medium brown with grill marks.
Remove from grill, cool to room temp.
Spread 1 teaspoon of ricotta on the toasted side of each slice of bread.
Sprinkle each slice with chives.
Drizzle 1 espresso spoon of DaRosario Organic white truffle acacia honey on each slice.

Sprinkle with sea salt and serve with a glass of Prosecco.

Shrimp Salad with DaRosario Organic Black Truffle Mayonnaise

Try this with crab or lobster too!

Ingredients for 2 servings:

1 shot of of organic raw sunflower seeds
1/8 cup of organic cooked green peas (fresh or frozen)
1/2 organic scallion - green stem
10 leaves of organic baby kale and chopped pea shoots
1 tablespoon of raw cubed yellow squash
1 strip of organic bacon
4 slices of gluten-free bread.
10 -12 medium cooked shrimp, shelled and de-veined
2 tablespoons of DaRosario Organic Black Truffle Mayonnaise
Extra virgin olive oil
Sea salt

Preparation:

Preheat a small skillet for a few minutes. Add the raw sunflower seeds and toss in pan until they are light brown and fragrant. Take off heat and place seeds on a paper towel.

Keeping the same pan warm, add 5 tablespoons of water and a pinch of salt. Add the shrimp to the pan with a teaspoon of organic extra virgin olive oil. Stir until shrimp are cooked (about 5 minutes). Take the shrimp out and let them cool. Rough chop the shrimp and add the chopped scallions, peas, kale, pea shoots and yellow zucchini.

In the same pan, cook the bacon until crispy brown and drain on a paper towel. When cool, mince the bacon and add to the shrimp mix and toss. Add 2 tablespoons of DaRosario Organic Black Truffle Mayonnaise and mix well, add a pinch of sea salt too.

Lightly toast the gluten-free bread and assemble the sandwiches.
Serve with a cold glass of Rosé or Riesling and ENJOY!

Veggie Burger with DaRosario Organic White Truffle Vegannaise *VEGAN*

The ultimate veggie burger: all vegan, all real truffles!


Organic Ingredients:
1 gluten-free hamburger bun
2 slices yellow tomato
1 scallion (white part, chopped)
1/8 avocado
2 tablespoons of shredded vegan mozzarella
Small handful of baby kale
2 teaspoons of DaRosario Organic White Truffle Vegannaise
EVOO

Preparation:

In a preheated non-stick grill pan, toast the split bun and set aside.
Brush the veggie burger with with organic extra virgin olive oil on both side and place in the pan. Cook until grill marks appear, flip and repeat, then top with cheese and turn off flame. When the cheese melts, remove from pan.
Add 1 teaspoon of DaRosario Organic White Truffle Vegannaise to inside of each bun.
Add the kale and tomatoes to the bottom bun, place the burger on top, then add the 3 slices of avocado a pinch of salt and close the sandwich.
Enjoy with a pale ale!

BLT&A Sandwich with DaRosario USDA Organic Black Truffle Mayonnaise

Makes a great lunch any day of the week.

Ingredients: 

2 slices of gluten-free bread
3 thin slices of organic yellow tomatoes
3 slices of organic avocado
Small handful of organic baby kale
2 slices of organic bacon
2 teaspoons of DaRosario Organic White Truffle Mayonnaise

Preparation:

Preheat a non-stick grill pan.
Lightly brush each side with organic extra virgin olive oil.
Grill bread on both sides until grill marks appear; about 3-4 minutes. place on a plate to cool.
Cook the bacon in the same pan until crispy medium brown and drain on paper towel. 
Spread 1 teaspoon of DaRosario Organic White Truffle Mayonnaise on each side of bread.
Add the kale, then the bacon, the tomatoes and lastly the avocado. sprinkle a pinch salt on the avocado.
Close the sandwich, press down gently and serve.

DaRosario Organic Black Truffle Vegan Potato Salad

Stir up this easy and impressive side dish for late summer/early fall gatherings.

Pick up all organic ingredients:

10 small potatoes
1/2 small carrot, minced
1 scallion, sliced thin
2 tablespoons minced parsley
4 tablespoons chopped pea shoots
3 tablespoons DaRosario Organic Black Truffle Vegannaise

Preparation:

Cook whole potatoes in boiling salted water for 8-10 minutes. Drain and let cool.
Rough chop the potatoes with skin on.

Toss potatoes with 2 tablespoons of DaRosario Organic Black Truffle Vegannaise until well coated. Add the raw veggies to the potatoes and add the other tablespoon of truffle vegannaise and blend well. Cover the bowl and chill for 30 minutes before serving.

Serving suggestions: Goes great with almost any room temp or cool foods and of course, a great wine. Serves 4.