dinner

Take your baked Chicken Parmesan to new heights with tender, earthy artichokes and our fresh-tomato Pomodoro Fresco sauce!

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Just what you need to spice up your kitchen creations! This unique and exciting homemade spice rub turns up the flavor with spicy chili pepper, sweet brown sugar, rich espresso and a handful of comple

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If you’re looking for a new pasta night dish or a meatless Monday recipe, this shell pasta dish is just what you’ve been looking for. It’s easy to make and easy to love—an incredible spri

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The bright sweet citrus of our Italian Marmalade is the perfect complement to the rich, dark essence of balsamic. Give your tender, juicy pork roast a new tangy-sweet twist with this easy

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Juicy bone-in pork chops are stuffed with a homemade apple-studded bread stuffing and then glazed with a tangy-sweet apple cider glaze. A must-try pork recipe! 

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For the love of balsamic and Asiago cheese! A versatile baked chicken recipe for nearly any occasion. Serve up this crispy, flavorful classic with salad, pasta, potatoes, grilled veggies or potatoes.

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We love pasta as much as anyone, but sometimes it’s fun to trade traditional noodles for an extra serving of vegetables. This zoodles recipe is packed with zesty flavor from our passata r

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A classic Italian-American favorite made BIG! Layers of crispy breaded eggplant and Italian cheeses topped with our fresh-tomato Pomodoro Fresco Sauce.

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A simple recipe for you scallop lovers out there, featuring fresh sea scallops baked in our crispy Panko breadcrumbs and minced garlic. Serve these savory lemony scallops on their own or with a dish

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Spice up your seafood night with a harmony of bright, fiery flavors and a crisp, toasty topping.

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Create your own deep, smoky meat rub with just a few pantry spices and our Instant Espresso Powder. These tender, slow-cooked ribs are super easy to prepare and perfect for weeknight meal

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Only 6 ingredients to a flavorful entrée perfect for serving up with any number of sides, from veggies to salads to pasta. The tangy-sweet drizzle of our Italian balsamic is what takes th

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