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Ingredients:

• 3 Fresh, Ripe Peaches, Halved and Pitted
• 2-3 Leaves Each of Fresh Basil, Mint and Sage, Chopped
• 1 Pinch Kosher Salt
• 1 Ounce Fresh Ground Black Pepper
• 3-4 Ounces Red Wine (Optional)
• 1 Clove Garlic, Minced
• 1/4 Cup Olive Oil
• 4 Ounces Pizza (Bread) Dough – (Store Bought Will Work Fine)
• 4 Ounces Margherita® Capicola Ham, Sliced Thin
• 1 Cup Imported or Domestic Gorgonzola Cheese, Crumbled

Instructions:

In a large zip lock style plastic bag, combine peach halves, fresh herbs, salt, pepper, red wine, garlic, and 1/2 the olive oil. Seal bag and let marinate for at least 1 hour moving bag around every 15 minutes or so.

Heat a grill-pan on stove, remove peaches from bag and place on grill-pan cut side down. Let peaches cook until grill marks are well developed. Flip and do the same to the other side. Remove from grill-pan, let cool then cut into thin slices. Discard leftover marinade.

Preheat oven to 400°F with rack in center position. On a floured board or counter, roll out pizza dough to a 6 and 8 inch circle. Place dough on a baking sheet that’s been lightly coated with olive oil and bake for 10 minutes. Remove from oven and lightly coat top of dough with olive oil.

Arrange sliced capicola ham into an even layer, then do the same with the peach slices on the ham. Spread gorgonzola cheese evenly over pizza and place back in oven for approximately 8-10 minutes until gorgonzola cheese melts and ham begins to curl.

Tip: Any remaining herbs can be fried and added to top of the pizza for even more flavor.

Ingredients:

• 2 tablespoons Vegetable Oil
• 2 cups Shredded Hash Brown Potatoes
• 1 Onion
• Salt & Pepper
• 6 Eggs
• 10-12 Corn Tortillas
• 1 package Farmland® Thick Cut Hickory Smoked Bacon
• 2 cans Red Enchilada Sauce
• 1 tablespoon Chipotle Chile Powder
• 1-1/2 cups Shredded Mexican Blend Cheese
• 1 Ounce Fresh Ground Black Pepper
• 3-4 Ounces Red Wine (Optional)
• 1 Clove Garlic, Minced
• 1/4 Cup Olive Oil
• 4 Ounces Pizza (Bread) Dough – (Store Bought Will Work Fine)
• 4 Ounces Margherita® Capicola Ham, Sliced Thin
• 1 Cup Imported or Domestic Gorgonzola Cheese, Crumbled

Instructions:

Heat oven to 350ºF. Heat oil in skillet over medium-high heat. Sauté hash browns and onion until browned. Add eggs, salt and pepper; cook and stir gently until eggs are done and mixture is still moist. Set aside, covered.

Brush skillet with oil; heat tortillas approximately 30 seconds on each side until softened.

Spoon egg mixture and 1 slice bacon down center of each tortilla. Roll up and place seam side down in greased 11x7x2-inch pan.

Combine enchilada sauce and chipotle chile powder; pour over enchiladas in pan. Sprinkle top with cheese.

Bake at 350ºF for 20 minutes until heated through and cheese is melted.

Ingredients:

Mayonnaise Cake

• 6 Tbsp. unsweetened cocoa
• 3 cups all purpose flour
• 1 Tbsp. baking soda
• 1/4 tsp. salt
• 1-1/2 cups sugar
• 1-1/2 cups Duke’s Mayonnaise
• 1-1/2 tsp. pure vanilla extract
• 1-1/2 cups cold water

Chocolate Frosting

• 1 cup butter, softened
• 1 cup cocoa
• 1 tsp. vanilla extract
• 5 to 6 cups confectioner’s sugar
• 6 or more tablespoons milk

Instructions:

Mayonnaise Cake

Preheat oven to 350°F, grease and flour two 8″ cake pans.

Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.

Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).

Pour batter into cake pans and bake for 30 minutes or until done.

Cool on wire racks and frost with Duke’s chocolate frosting or your favorite frosting.

Chocolate Frosting

For Duke’s chocolate frosting, in the bowl of an electric mixer, beat butter and cocoa with whisk attachment until smooth. Add vanilla. Add confectioner’s sugar alternately with milk until icing reaches a spreadable consistency

Ingredients:

• ¼ Pound Carando Hard Salami, Sliced
• ¼ Pound Carando Mortadella, Sliced
• ¼ Pound Carando Prosciutto, Sliced Thin
• 8 Cups Romaine Lettuce, Chopped
• 1 Small Red Onion, Thinly Sliced
• 1 Cup Grape Tomatoes
• 1 Cup Cucumber, Diced
• ¼ Cup Extra Virgin Olive Oil
• 1 Cup White Wine Vinegar
• 1 Fresh Garlic Clove, Minced
• 2 Tablespoons Shallots, Minced
• 3 Tablespoons Fresh Basil, Minced
• 1 Teaspoon Dried Oregano
• ½ Cup Romano Cheese, Grated
• ¼ Pound Provolone Cheese, Sliced
• ½ Cup Kalamata Olives
• ¼ Cup Green Olives

Instructions:

Place the romaine, onion, tomatoes, and cucumbers in the center of a large salad bowl or platter

Place the extra virgin olive oil, vinegar, garlic, shallot, basil, oregano and Romano cheese in jar with a tight-fitting lid and shake well.

Arrange the meats, cheeses, and olives around the salad and dress with the vinaigrette.

Serve immediately.