Ingredients

1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese

1/3 cup shredded mozzarella cheese

½ cup pepperoni

1/3 cup pizza sauce

Gustus Vitae Everything But The Pizza Seasoning

Pizza crust bread sticks, toast points, or crackers

Procedure

Preheat your oven to 425F.

Slice, dice, or roughly chop the pepperoni, set aside.

In the bottom of the ¶àÀֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.

On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.

Repeat the layers with the remaining ingredients.

Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.

For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).

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1 wheel of brie

3 jalapenos, seeded and thinly sliced

2-3 tbsp. honey

2 tsp. balsamic glaze

3 tbsp. pecans, finely chopped

Crackers or toast points

Procedure

Preheat oven to 400F.

Add the sliced jalapenos to a small bowl. Cover with the honey and balsamic, mix together and set aside.

Unwrap the brie use a paring knife to cross hatch the top (a crosshatch looks like a tic tac toe board) making the incisions about 1/3^rd of an inch deep. Place in the ¶àÀֵ羺 Cheese Baker.

Spoon the jalapeno mixture over the brie. Sprinkle the finely chopped pecans on top.

Place the lid on the baker and bake in the oven for 20 minutes. (If you want the jalapenos to get a little toasted, remove the lid after 15 minutes and bake for an additional 5 minutes.)

Remove from the oven and take the lid off, serve warm with crackers or toast points.

6 boneless skinless chicken thighs

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon Italian seasoning

¼ teaspoon paprika

â…› teaspoon black pepper

Cream Sauce

1 ½ cups heavy cream

2-3 cloves garlic, minced

1 teaspoon corn starch

¼ teaspoon salt

â…› teaspoon black pepper

â…“ cup sundried tomatoes (chopped)

¼ - ½ cup shredded Parmesan cheese

1 ½ cups baby spinach

Instructions

Preheat oven to 425 degrees F.

Place chicken breasts in the ¶àÀֵ羺 11x8" Modern Classics Rectangular Baking Dish.

Season with salt, paprika, Italian seasoning, and black pepper. Drizzle olive oil over chicken. Rub the seasoning into the chicken and add spinach on top, set aside.

Whisk together cream, garlic, corn starch, and salt until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken.

Bake at 425 degrees F for 16-20 minutes. Remove from the oven and cover with foil. Put the chicken back in the oven for 5 -10 minutes.

Uncover and serve.

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Delicious over pasta, rice, or as is.

300 g of rigatoni or penne pasta

200 g of gorgonzola (Italian blue cheese)

300 g of whole heavy cream

300 g of washed spinach leaves or shoots, hulled and roughly chopped

180 g of leftover roast chicken cut into small pieces

1 nice handful of grated Parmesan or Emmental

1 knob of butter and 1 clove of garlic for the mold

freshly ground white pepper.

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1. Preheat your oven to 390 ° F.
2. In a saucepan, melt the cheese cut into small pieces and the crème fraîche.ÌýBring to a boil while stirring.ÌýLet this sauce thicken for a few minutes over low-medium heat, stirring often.ÌýPepper (do not add salt, the gorgonzola is already very salty).ÌýReserve this cheese cream off the heat.
3. While the sauce cooks, cook the pasta in a large pot of salted boiling water, 3-4 min less than the time indicated on the package (the pasta will finish cooking in the oven).ÌýDrain and set aside.
4. In a very hot pan with a little olive oil, brown / "fall" the spinach leaves for a few moments - the spinach is cooked very quickly, to soften it a little.ÌýDrain the cooked leaves over a bowl to collect the juice.
5. Mix the pasta with the spinach juice.ÌýAdd the cream to the gorgonzola, the roast chicken cut into small pieces and the spinach leaves.ÌýMix well.
6. Pour this mixture into a lightly buttered and scraped gratin dish with a clove of garlic.
7. Sprinkle with grated cheese, then bake for about 15 minutes to brown everything and finish cooking the pasta.ÌýEnjoy hot.

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

16 large cremini or portabella mushrooms

1 package (8 ounces) cream cheese, softened

1/2 cup grated Parmesan cheese

2 teaspoons paprika

Salt

Pepper

2/3 cup lump crab meat

2 tablespoons minced chives

Procedure

Preheat oven to 425F.

Remove stems from mushrooms and set caps aside (discard stems or save to use in stock, stir-fry, or salads).

In a bowl, mix the cream cheese, parmesan cheese, and paprika; season to taste with salt and pepper. Once smooth, gently fold in crab meat. Ìý

Spoon filling into mushroom caps. Place on ¶àÀֵ羺 Appetizer Trays and bake in the preheated oven for 8-10 minutes or until mushrooms are tender.

Remove from the oven and garnish with minced chives.

1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

Pizza or marinara sauce

8 oz. Ricotta cheese

2 cups shredded mozzarella cheese

Salt

Ground pepper

½ - 1 cup shredded mozzarella cheese

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread a layer of sauce on the bottom of the pizza.

Next, the ricotta/mozzarella mixture, and top with the last bit of shredded mozzarella. If you want to add pepperoni, sausage, veggies, or additional toppings, add them before the shredded mozzarella.

Bake in the oven until the crust is golden brown, about 15-20 minutes.

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1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

6 oz. Ricotta cheese

2 cups shredded mozzarella cheese

3 links cooked Italian Sausage- sweet or spicy

4 cups fresh baby spinach

2 gloves garlic, minced

1 shallot, finely diced.

Salt

Ground pepper

Fresh grated parmesan, if desired

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Slice the cooked sausage into 1/4 inch pieces, set aside.

Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.

Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.

Sprinkle fresh grated parmesan on top, if using.

ÌýBake in the oven until the crust is golden brown, about 15-20 minutes.

200C -- 395F

• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

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Directions

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1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.Ìý Lower the heat and simmer the water for 10 minutes.Ìý Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.Ìý Set aside until the eggs are cool enough to handle.Ìý Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!Ìý Set the shelled eggs aside to cool completely.Ìý

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2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

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3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.Ìý Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

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4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!

Cook Time: 20 minutes

Ingredients:

Your choice of soft cheese, like Brie.

1 apple

1 tablespoon pine nuts

1 tablespoon dried cranberries

3 pinches ground cinnamon

2 sticks cinnamon

3 tablespoons honey

Juice of ½ lemon

3 sprigs thyme

Freshly ground saltÌý and pepperÌý

Procedure:

1. Preheat the oven to 180°C/350°F.

2. Wash the apple, remove the seeds, and cut into thin slices around ½ cm/ ¼ in thick.

3. Roast the pine nuts in a hot pan for 3-4 mins, stirring regularly.

4. Mix the lemon juice with the honey.

5. Place the cheese in the center of the Cheese Baker with the apple slices around it. Add the pine nuts, cranberries and cinnamon, and sprinkle the thyme over the cheese. Season lightly.

6. Pour over the lemon-honey mixture.

7. Close the lid of the Cheese Baker and bake for 20-25 mins.

8. Serve with crackers or toasted baguette slices.

Cook Time: 25 minutes

Ingredients: FOR 4 SERVINGS

1 ripe camembert (or wheel of brie)

120 g/4 ¼ oz button mushrooms

15 g/½ oz butter

3 sage leaves

50 ml dry white wine

1 pinch ground cumin

Freshly ground salt and pepper

Procedure:

1.Ìý Preheat the oven to 180°C/350°F.

2.Ìý Insert a knife into the skin of the cheese and cutÌý a cross of around 5 cm/2 in in the center. Place it in the Cheese Baker, close the lid, and bake for 20-25 mins.

3.Ìý During this time, clean the mushrooms with damp paper towel and cut them into ½ cm/ ¼ in slices.

4.Ìý Melt the butter in a frying pan, add the sliced mushrooms and sage leaves. Add freshly ground salt and pepper, and sauté for around 10 mins, tossing regularly, until golden.

5.Ìý Deglaze with the white wine and continue cooking untilÌý the liquid has evaporated.

6.Ìý Remove the Cheese Baker from the oven and take offÌý the lid. Using a knife, gently lift the skin in the centerÌý and place the mushrooms in the melted cheese.

7. Serve immediately with steamed small newÌý potatoes

FOR 4-6 SERVINGS ·

Ingredients:

240 g / 1 ½ cups ricotta cheeseÌý

3 garlic cloves, finely chopped

2 tbsp fresh thyme, finely choppedÌý

1 tbsp fresh rosemary, finely choppedÌý

Zest of 1 lemon

Black pepper, to taste

1 tsp salt · 60 g / ¼ cup extra-virgin olive oil

60 g / ¼ cup grated Parmesan cheeseÌý

Red chili pepper flakes, to taste

Sliced baguettes, for serving

Procedure:

1. Preheat oven to 220°C/425°F.

2. Mix all of the ingredients in a bowl until well combined.

3. Transfer to the ¶àÀֵ羺 Cheese Baker and bake for 10 minutes with the lid on.

4. Remove the lid and continue to bake for an additional 5-10 minutes or until bubbly and slightly golden.

5. Leave to cool briefly and serve with fresh bread.