A few days ago, I made a fantastic grilled cheese sandwich using sliced turkey and some of our blue cheese, cranberry and candied walnut torte. As I was grilling the sandwich, I started thinking about all of the ways that some of you may be using our popular cheese tortes in your cooking.

For example, one customer told me that she crumbles our pesto-sundried tomato torte on top of pizza. Another customer told me that he uses the pesto torte in omelets. A relative told me that she uses the blue cheese torte in salads.

I want to hear from you!! What do you make with our cheese tortes? (spreading it on crackers doesn't count!) I am particularly interested if any of you have creative uses for our cream cheese, pecan, maple, chili and ice wine torte.
The person with the best/most unique idea/recipe will win a $100.00 DSG gift certificate. The runner-up will receive a $50.00 DSG gift certificate.

Please send me your idea or recipe by Monday, May 31st. I'll announce the winners and their ideas in the June 2010 newsletter!

pasta with sausage, peppers & fresh basil

This is an old Bonnie Stern Recipe that my Mom clipped out from the paper many moons ago.

When my brother Adam and I were kids, we used to eat the pasta and the sausage but pick out the sauteed onions and roasted red peppers. What a shame!! (sorry Mom). Oh well, at least it gives me hope that John will one day appreciate his vegetables!

This is a delicious dish (I eat the onions and peppers now!) and I'm proud to say that my Italian father-in-law loved it when we served it to him last fall!



ingredients

• 1 1/2 lbs. sweet Italian sausage (I love Vincenzo's sausage which you can find in their freezer section)
• 4 sweet red peppers
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, finely chopped
• 1 large red onion, sliced
• 1/4 teaspoon hot red pepper flakes
• salt and pepper
• 1 lb. penne or rotini pasta
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh basil or rosemary
• 1/4 cup grated parmesan cheese

method

1. Prick sausages in a few places and grill for about 15 minutes, turning frequently. Slice into 1/2 inch pieces. Reserve.
2. Grill red peppers until charred on all sides (don't worry that they look burned and black - underneath the peel they will be red). Place peppers in a paper bag to cool.
3. When cool, peel and/or scrape off skins. Cut in half and remove ribs and seeds. Cut peppers into chunks or strips. Reserve.
4. Heat oil in a large skillet over medium- low heat and cook garlic, onion and hot red pepper flakes until very fragrant and tender, about 15 minutes. Do not brown. Add sausages and peppers and cook for another 5 minutes. Season to taste with salt and pepper.
5. Meanwhile, bring a large pot of water to the boil. Add 1 tablespoon of salt. Add pasta and cook until tender. Drain well. Toss pasta with butter, sausage mixture, basil and cheese.

We're open today, Thursday, May 20th and Friday May 21st from 10 a.m. - 7:00 p.m.

We will be open on Saturday, May 22nd from 10 a.m. - 5 p.m.

We will be closed on Sunday, May 23rd and Monday, May 24th for Victoria Day.

Have a great long weekend!

Don't forget about dear ol' dad on Sunday, June 20th!

My Dad is a pretty hard guy to buy for - but he always appreciates chocolate! (especially Reid's dark chocolate covered ginger).

If you're also struggling with what to buy Dad this year, here are our top 3 gift ideas:

1. Beer Can Chicken Roaster and seasonings gift pack ($19.98)

2. "Bone Suckin'" bbq sauce or best-ever mustard (the best mustard, by far, that I've ever tasted!) Made in small batches in Raleigh, North Carolina ($10.98 each)

3. Chocolate! We carry a wide variety of chocolates from Rheo Thompson Candies, Exquisitely Chocolate and Reid's ($5.98 and up)

Buy one macaroni and 3 cheese (small or medium size), get the 2nd at half price!

Did you know that we now sell a mac and cheese variety with BLUE cheese and bacon? It's to die for!

Kebabs of meat or vegetables cook more evenly and are easier to turn if you pierce the food with two parallel skewers.

This way, when you turn the kebab with tongs, the food doesn't spin around the axis of a single skewer.

source: Brian Patterson

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.