Olive Tapenade

• 2 cups green olives
• 1/4 cup capers, rinsed
• 4 medium garlic, minced
• 1/3 cup olive
• 1 tsp pepper
• 1 tsp red pepper flakes

Combine ingedients in food processor and pulse 5 times.

Spinach and Artichoke Dip

• 2 clove garlic
• 2 shallot
• 1 1/2 cup cream cheese
• 2 1/2 cups sour cream
• 4 cups frozen spinach thawed and squeezed dry
• 2 cups artichokes, drained, chopped
• 2 cups parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper

Chop garlic, shallot, salt and pepper in food processor. Add cream cheese and sour cream and blend. In a bowl combine spinach, artichoke, and parmesan. Add cream cheese blend from food processor and mix with hands. Add 1/2 cup each to small bowls and top with a cube of cheese. Double plastic wrap, date, and refridgerate.

Caramelized Onions

• 3 large onions thinly sliced
• 3 large shallots thinly sliced
• 3 heads garlic
• 5 sprigs thyme
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup white wine
• 1 tbsp balsamic vinegar

Add onions, shallots, thyme and oil to a large skillet with salt and pepper. Cook over 300° heat while stirring until golden brown. Discard thyme and garlic. Add wine and vinegar. Continue cooking until caramelized, about 1 hour.

Caramelized Onion and Shallot Dip

• 1 cup caramelized onions
• 2 cups sour cream
• 1/4 cup minced fresh chives
• 1/4 plain whole milk Greek yogurt
• 2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt

Mince caramelized onions, add to a bowl and stir together with all other ingredients.

Sun-dried Tomato Tapenade

• 1 1/2 cup sun-dried tomato softened (cover with water, microwave 3 minutes) and chopped.
• 1/2 cup olive oil
• 1/2 cup toasted almonds
• 2 tablespoons rosemary leaves, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons sugar
• 1/2 teaspoon paprika
• 20 pitted oil-cured black olives
• 2 cloves garlic, chopped

Add everything except sun-dried tomatos and olive oil to food processor and pulse 10 times. Add sun-dried tomatos and olive oil and pulse 5 times.

Pesto Torta

Blend 2 cups cream cheese and 3/4 cup butter in food processor.

Cover inside of dish with plastic wrap. Add 1/4 cup of cream cheese mix. Spread layer of 1 tablespoon pesto. Sandwich 1 tablespoon tapenade in plastic wrap and press flat. Remove one side of plastic wrap and add patty face down to dish. Remove other plastic wrap and add 1 tablespoon pesto. Cover with plastic wrap and freeze overnight.

The next day add 1/4 cup cream cheese mix, 1 tablespoon pesto, and another 1/4 cup cream cheese mix in layers. Double plastic wrap and freeze or refridgerate; fridge should have 4, the rest in freezer.

Hummus

• 2/3 cup olive oil
• 2 cloves garlic, thinly sliced
• 1 tablespoon cumin
• 6 cups garbanzo beans, drained and rinsed
• 1 tablespoon tahini
• 1/3 cup lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/4 cup water

Add oil, garlic and cumin to frying pan and cook 2 minutes at 300°; cool in walk-in. Add garbanzo beans, tahini, lemon juice, soy sauce, water and salt to food processor and blend for 20 seconds before slowly pouring garlic-cumin oil through the machine feed.

*Rinse extra garbanzo beans, cover with water, date and refridgerate in walk-in.

Italian Meatballs

• 1 pound sausage
• 1 pound ground beef
• 1/2 cup bread crumbs
• 2 eggs
• 1/2 cup pesto
• 2 cups parmesan
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

Wearing gloves mix and form into 1" balls. Cook in oven at 300° for 5 minutes. Cool in refridgerator. Add 1/2 cup marinara sauce and 6 meatballs to rectangular dish, cover with plastic wrap. Fridge should have 4 orders Sunday through Thursday and 6 orders Friday and Saturday. Freeze remaining meatballs in ziploc bag.

Herb Spread

• 1 1/2 cups cream cheese
• 1/2 cup sour cream
• 6 tablespoons fresh thyme
• 1 garlic clove
• 1 teaspoon salt

Add thyme, garlic, and salt to food processor and chop. Add cream cheese and pulse gently to mix.

Raspberry Sauce

• 10 ounces frozen raspberries, thawed
• 2 tablespoons raspberry jam
• 1/4 cup Chambord
• 1 teaspoon lemon juice

Rinse and strain raspberries then puree all ingredients in food processor.

Kahlua Sauce

• 1 cup Aztec coffee liqueur
• 6 tablespoons brown sugar

Stir brown sugar into Aztec and microwave 3 minutes. Cool and put in squeeze bottle.

Twice-Baked Potatoes

• 24 baby potatoes
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 3 slices bacon cooked until crispy, then crumbled
• 6 tablespoons thinly sliced fresh chives
• 1 cup sour cream
• 1/2 cup parmesan
• Salt and pepper

Coat potatos with olive oil, thyme, salt and pepper. Pierce potatoes all over with a fork and microwave on potato setting.

Slice off top and discard. Use a mellon baller to scoop out most of the flesh into a large bowl. To bowl add bacon, chives, sour cream, thyme, salt and pepper. Fill hollowed potatoes with mixture, sprickle parmesan on top.

Salmon Tartare

• 1 pound boneless skinless salmon
• 1 English cucumber
• 1/2 cup lime juice
• 2 tablespoons minced chives
• 1/3 cup minced cilantro
• 4 tablespoons vegetable oil
• 4 tablespoons jalapeños, seeded and minced
• 4 tablespoons minced shallot
• 1 tablespoons sesame oil
• 1 tablespoon lemon zest
• Salt and pepper

Place salmon on a plate and freeze for 20 minutes. Slice salmon lengthwise into 1/8" thick sheets. Slice sheets into 1/8" wide strips. Cut strips into cubes. Add salmon and all other ingredients to a bowl and gently mix. Shelf life 3 days.