Preheat oven to 350 degrees.

Heat olive oil in medium pan over medium heat. Add half the chopped Vidalia onion to the oil and cook, stirring regularly until translucent and fragrant.

In a large mixing bowl, combine pumpkin puree, the remaining chopped Vidalia onion, Parmesan cheese, garlic, thyme, shallots and pepper and salt (to taste).

Roll out the pre-made pizza dough onto a non-stick and greased pan into a circular or square shape.

Friday, September 29, 2017 - 13:44

Preheat the oven to 350 degrees.

Use a carving knife to cut a circle around the stem of the pumpkin as if you were making a jack-o-lantern. (Be careful to use up and down motion with the knife and work slowly.) Remove the stem/pumpkin top and set aside.

Scoop the contents of the pumpkins out into a colander. Wash the seeds until completely clean – the cleaner, the better.

Friday, September 29, 2017 - 13:28

Combine the lemon and lime juices, tahini paste, garlic and dash of salt in food processor. Pulse until a smooth paste consistency is formed. Add the rest of the ingredients, leaving the pumpkin puree for last. Pulse until smooth, but be careful not to over-process the mixture.

If you prefer a chunkier texture, process/blend less and hand-mash half of your chickpeas to mix in at the end.

Friday, September 29, 2017 - 13:23

Combine all ingredients except cinnamon sticks in large pitcher and stir for a few minutes until everything is well-combined and all sugars have dissolved.

Let sangria sit in refrigerator for 30 minutes to develop full flavor. Add ice to pitcher and serve in cinnamon stick-garnished wine glasses. Cheers!

Friday, September 29, 2017 - 13:16

Preheat oven to 350 degrees. Prepare the beets by scrubbing them thoroughly and removing the tops. Wrap each beet individually in aluminum foil and place on baking sheet. Bake the beets for an hour in the oven at 350 degrees. Remove from the oven and let the beets cool, wrapped in foil, for about 20 minutes.

In a small or medium saucepan, heat the balsamic vinegar, honey, lemon zest and salt and pepper until it comes to a boil. Reduce heat to low and let the mixture simmer until the consistency is thick and has become a glaze.

Friday, September 29, 2017 - 13:05

Heat a large pot (the bigger the better) over high heat and add ½ cup of the vegetable or chicken stock and tablespoon of oil to the heating pot. Turn heat to medium-low. Add in the garlic and onion to the pot and stir until onions turn translucent and garlic lightly browns and becomes fragrant. Be careful not to burn the garlic!

Friday, September 29, 2017 - 12:57

Mix all of the ingredients together in a large glass pitcher with ice and strain. Enjoy! 

Thursday, September 14, 2017 - 16:41

Preheat the oven to 400 degrees.

Prepare and clean the chicken by removing giblets and rinsing the chicken. Sprinkle salt and pepper to the outside skin of the chicken and inside the cavity. Place the chicken in a large roasting pan.

Thursday, September 14, 2017 - 16:32

Preheat the oven to 375 degrees. Lightly spray a baking sheet with non-stick cooking spray or coat with softened butter and flour.

Combine oil, sugar and Sambuca in a large mixing bowl until thoroughly mixed. Beat 3 eggs in a separate bowl. Add the vanilla, lemon and almond extracts to the beaten eggs. Add the egg mixture to the large bowl with the oil, sugar and Sambuca. Whisk mixture together. Add the Ecco Domani Pinot Grigio and lemon zest. Whisk until thoroughly combined.

Thursday, September 14, 2017 - 16:24

Mix all of the ingredients together in a large glass pitcher and stir for 3-5 minutes.

Refrigerate for at least an hour and then serve! (Tip: Add thinly sliced apple wheels to the rim of each glass for an easy upgrade!)

Tuesday, August 29, 2017 - 20:11