Pestos and Bruschetta Toppings We Use Only Quality Ingredients That Are Sauces for All of Your Favorite and New Fresh, All Natural and Organic

Indeed, pasta never had it so good, but... Sauces’n Love Fresh Sauces go... BEYOND PASTA

onvenient meal solutions for many Email us today: savory recipes. Ready in 10 minutes! [email protected] CUse Sauces’n Love & Scarpetta fresh sauces, pestos and bruschetta toppings We use only quality ingredients that are sauces for all of your favorite and new fresh, all natural and organic. Our tomatoes recipes – over fish, poultry or meat – as a are from the farm; never from a can. We condiment, sauté sauce, quick & easy meal prepare our sauces in a traditional way or easy appetizers for entertaining. by hand prepping, chopping, picking and visually inspecting every ingredient so that Many of our recipes are the creations of they taste like they were just made fresh. our extended family; our customers! We We then sauté the ingredients and layer the welcome your creative input. flavors to give that true homemade taste.

No sugar or preservatives added ever. Be my guest and enjoy the passion. From my table to yours. With love.

WWW.SAUCESNLOVE.COM Sauces’n Love PESTO

An authentic Genovese Pesto. This sauce dates back centuries in Italian cuisine andevokespassionwitheverybite.Great for foodserviceuses too:antipastibars, prepared foods or sandwiches. Ingredients: Fresh organic basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Romano, garlic, pinenuts, salt & pepper

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Authentic & delicious - you won’t fi nd a pesto made with more love. This Genovese recipe dates back centuries in Italian cuisine and evokes passion with every bite. Great for parties, antipasti, cheese plates or tartine. Pesto makes any dish savory: panini or sandwiches, dips, BBQ or mix into rice or vegetables for a change from Pasta. KIDS LOVE IT! Use it as your base for homemade salad dressing, to top a Caprese or shrimp salad or zest up any soup. If cooking meat, while resting, add a tablespoon and let the fl avors marinade the dish and melt in your mouth. Insalata Caprese with Sauces’n Love Pesto

Ingredients: Preparation:

• One Jar Sauces’n Love Pesto 1. On a large platter arrange tomato and mozzarella slices, alternating and overlapping them. • 2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick 2. Spoon Sauces’n Love Mint Pesto over the tomatoes and mozzarella. • 1 pound fresh mozzarella, sliced1/4 inch thick 3. Sprinkle salad with oregano.

• 1/4 teaspoon dried oregano, crumbled, 4. Drizzle with oil. if using arugula instead of basil 5. Season salad with salt and pepper. • 3 to 4 tablespoons extra-virgin olive oil

• fi ne sea salt to taste

• freshly ground black pepper to taste

WWW.SAUCESNLOVE.COM Send us your recipe to feature online Revive the table as a center of pleasure. Some of our best recipes come from the creative input of our customers. We’d love to hear from you and how you use sauces for pasta and beyond. We’ll publish your recipe on our website for others to indulge and enjoy. [email protected] PESTO

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Grilled Tomatoes with Sauces’n Love Pesto and Asiago Cheese

Ingredients: Preparation:

• Tomatoes – 3 large 1. Wash and cut the tomatoes in slices 1/2 of an inch thick. • Asiago Cheese – 1 medium piece 2. Spread Sauces’n Love Pesto on top of each slice • Sauces’n Love Pesto – 4.5oz (1 container) so that it covers the whole surface. • Fresh Basil – a few leaves 3. Slice the Asiago cheese, cut to the size of the • Salt & Pepper – to taste tomato and put a couple of pieces on top of it. 4. Grill the tomatoes until the cheese starts melting. 5. Top each grilled tomato with a basil leaf as decoration.

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Stacked Old World Sandwiches with Sauces’n Love Pesto

Ingredients: Preparation:

• 1 Jar Sauces’n Love Pesto 1. Pre-heat the oven to 350 degrees. 2. Slice the eggplant and mozzarella into 8 thin • 1 Large Eggplant slices (keep them as even as possible). • 1/4 cup e.v. Olive Oil 3. Spread out eggplant on a cookie sheet and

• 1 lb Fresh Mozzarella drizzle with olive oil. 4. Bake in preheated oven for 10-15 minutes or • 2 large Italian Sandwich Rolls until tops start to brown slightly. • 1 6 oz jar Kalamata olives 5. Let the eggplant cool to room temperature (about 20 min). • 8 slices of hot soppresseta 6. Generously spread Sauces’n Love Pesto on both sides of the rolls. 7. Layer eggplant, mozzarella, hot soppresseta, and olives on the bottom slice of the roll, alternating, ending up in 4 layers on each sandwich. 8. Top the layers with the top side of the roll. 9. Wrap the sandwiches tightly with plastic wrap (the goal is to press the sandwich down and let the fl avors combine and seal. A cooks suggestion: place the wrapped sandwiches in a shallow roasting dish and place a book or heavy skillet on top of the sandwiches). 10. Cool for at least 4 hours, sandwiches can be left for up to 24 hours. 11. Serve at room temperature.

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Passion’n Love *Grilled Flat bread Pizza

Ingredients: Preparation:

• One jar of Sauces’n Love Pesto 1. Fire up the grill.

• One fl at bread (you can fi nd fl at bread 2. Add the pesto to your fl at bread (if you’ve in the frozen aisle of most natural purchased a frozen fl at bread let it thaw fi rst, supermarkets, fresh fl at bread is usually about 15 min). Distribute the Pesto generously on found at your local bakery or farmer’s the bread. market) 3. Add escarole and raisins. Put as much or as little • One large bunch or two small bunches of as you like. The escarole will add a slight and escarole delicious bitter fl avor while the raisins will even out your taste buds on a sweet note. • About 1/2 cup of raisins (for a twist, look for raisins in the specialty section of your 4. Place your fl at bread pizza on a hot grill for about local market. They may have interesting 5 minutes or until the bread is brown and crispy. varieties like Malbec or Cabernet)

*If you do not have a grill, this recipe is still amazing right out of the oven. Pre-heat your oven to 425 degrees, and bake for about 10 minutes

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Ciabatta Pizza with Ricotta, Proscuitto, Sauces’n Love Basil Pesto and Pears

Ingredients: Preparation:

• 2 jars Sauces’n Love Pesto 1. Preheat oven to 450°F.

• 1 loaf ciabatta bread (about 1 1/3 2. Place bread halves, cut side up, on baking sheet. pounds), halved horizontally Spread pesto over bread, about 1/2 cup per side.

• 6 ounces thinly sliced prosciutto, cut 3. Top with prosciutto, then pears and Ricotta. crosswise into strips Sprinkle with pepper.

• 2 pears, halved, cored, thinly sliced

• 2/3 cup ricotta cheese

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Tartine

Ingredients: Preparation:

• Iggy’s Ficelle Bread – 1 pre-sliced at the 1. Spread the Sauces’n Love Mint Pesto on 15 store bakery (small rounds) individual rounds of fi celle bread and the Pesto on another 15 rounds (this assumes that each guest • Sauces’n Love Pesto – 4.5oz. will eat about 4 tartine; depending on your guests’ (1 container) voracity, increase or reduce this number). • Sauces’n Love Mint Pesto – 4.5oz 2. Slice the Parmigiano Reggiano and cut to the size (1 container) of the bread. Wash the cherry tomatoes and slice • Parmigiano Reggiano – 1 medium piece them in half (the quantity will depend on how

• Cherry tomatoes – 1 box many tartine you are making, 1 cherry tomato = 2 tartine). • Smoked salmon – a few slices 3. Pick a few marjoram leaves and cut a few chive • Marjoram – a few leaves stems just a little over the size of the bread. • Chive – a few stems 4. Cut the smoked salmon in strips that have the width of the bread and are long enough to be rolled. 5. Top the bread with Sauces’n Love Pesto, one slice of Parmigiano Reggiano, half a cherry tomato and tuck a marjoram leave between the two toppings. 6. Top the bread with Sauces’n Love Mint Pesto, 4-5 chive stems rolled in a salmon strip. 7. Arrange the two appetizers on a serving dish in an alternating pattern.