RECIPES

Mushroom and Truffle Pizza
3 Pepper Pepperoni Pizza
Sushi Burrito
Pumpkin Fritters with Maple Sauce
Grilled Romaine Hearts
Thai Cucumber Salad
Coconut Cardamom Ice Cream
Coconut Bread Pudding
Savory Curried Chicken Taco
Honey Mustard Glazed Mahi Mahi
Maple Syrup Crème Brulée
Pina Colada Rice Pudding
Tandoori Style Roasted Red Pepper Chicken
Peanut Butter Power Smoothie
Spicy Homemade Ramen
Perfect Tuna Melt
Coconut Vanilla Iced Coffee
Wasabi Mary Mix
Golden Coconut Milk
Greek Truffle Frittata
Italian Hero Sandwich
Maple Peach Lemonade
Apple Granola Pancakes
Bulgogi Beef and Vegetables
Chocolate PB Pots de Creme
Seared Cod with Caper Butter Pan Sauce
Filthy Martini
Mushroom and Truffle Pizza


Ingredients:
1 pound Pizza Dough
As Needed All Purpose Flour
2 tablespoons Ambrosia Extra Virgin Olive Oil
2 cloves Garlic Minced
1/8 teaspoon Kosher Salt
1/2 cup Mozzarella Cheese Shredded
1/2 cup Provolone Cheese Shredded
1/2 cup Cremini Mushrooms Sliced
1/4 cup Shiitake Mushrooms Sliced
1/4 cup White Beech Mushrooms
1 tablespoon Ambrosia Non-Pareille Capers
1/4 cup Parmesan Cheese Grated
2 teaspoon Ambrosia Truffle Oil
1/2 teaspoon Ambrosia Lemon Juice

Instructions:
-Preheat convection oven to 500°F with a pizza stone or pan inside.
-Roll out the pizza dough on a floured surface until 12-14” round.
-Flour the preheated pizza stone/pan and top with pizza dough.
-Brush dough with oil and garlic, sprinkle salt over the top, then finish with mozzarella and provolone cheese, mushrooms, capers, and finally the Parmesan cheese.
-Bake in hot oven for about ten minutes or until cheese is golden brown.
-Remove pizza and brush with truffle oil and lemon juice, including the crust.
-Cut into eight slices and serve hot.

3 Pepper Pepperoni Pizza


Ingredients:
1 pound Pizza Dough
As Needed All Purpose Flour
1/2 cup Tomato Pizza Sauce
1 cup Mozzarella Cheese Shredded
1/2 cup Provolone Cheese Shredded
1/4 lb. Pepperoni Sliced
1/3 cup Ambrosia Sliced Pepperoncini Peppers
1/3 cup Ambrosia Hot Cherry Peppers Sliced
1/4 cup Ambrosia Sweety Drop Peppers
Instructions:
-Preheat oven to 500°F with a pizza stone or pan inside.
-Roll out the pizza dough on a floured surface until 12-14” round.
-Flour the preheated pizza stone/pan and top with pizza dough.
-Add the tomato pizza sauce in the center of the dough and using the back of a spoon with a circular motion brush the sauce all the way to the edge, ensuring an even distribution.
-Top with cheese, spreading all the way to the edge of the dough.
-Place the peperoni in a circular pattern, ending with the center.
-Distribute the peppers evenly over the pizza.
-Bake in the hot oven for 10 minutes, or until the cheese and crust are golden brown.

Sushi Burrito


Ingredients:
Rice
2 cups Sushi Rice Rinsed
3 cups Water
3 tablespoons Ambrosia Rice Vinegar
1 tablespoon Granulated Sugar
1 1/2 teaspoons Kosher Salt
Wasabi Mayonnaise
1/2 cup Mayonnaise
2 teaspoons Wasabi Paste
1/4 teaspoon Kosher Salt
Ginger Avocado Mash
1 each Avocado Peeled and Pitted
1 each Garlic Clove Minced
1/2 teaspoon Ginger Grated
1/2 teaspoon Ambrosia Lemon Juice
1/2 teaspoon Nanami Togarashi Seasoning
1/4 teaspoon Kosher Salt
Soy Dipping Sauce
1/4 cup Ambrosia Soy Sauce
1 teaspoon Ambrosia Sesame Oil
1 teaspoon Ambrosia Rice Vinegar
½ teaspoon Ambrosia Lemon Juice
1/2 teaspoon Ginger Grated
1/2 teaspoon Honey
Burritos
4 each Nori Sheets
As needed Sushi Rice Cooked
4 tablespoons Wasabi Mayo
4 tablespoons Ginger Avocado Mash
8 ounces Sushi Grade Yellowtail Tuna Sliced Thin
32 each Carrot Matchsticks
32 each English Cucumber Matchsticks
4 tablespoons Crispy Chow Mein Noodles
Instructions:
Rice

-Rinse the rice under cold water until the water runs clear.
-Combine the rice and the water in a 4-quart saucepot and bring to a boil. Reduce heat to a low simmer then cover and cook 20 minutes. Remove from heat and rest 10 minutes.
-In a small sauce pot combine the vinegar, sugar, and salt and warm over medium heat just until it’s fully dissolved.
-Top the rice with the vinegar mix and gently fold in using a rubber spatula.
-On a parchment lined sheet tray, spread rice into a thin layer to cool.
Wasabi Mayo
-In a small bowl, combine the ingredients and mix together until fully combined.
Ginger Avocado Mash
-In a medium mixing bowl, combine all the ingredients and mash with a fork until combined, but still slightly chunky.
Soy Dipping Sauce
-In a small bowl, whisk together the ingredients until combined.
Burritos
-Cover a bamboo sushi mat with plastic wrap and top with a nori sheet, shiny side down.
-With wet hands, scoop about 1/2 cup of the rice onto the nori sheet and spread into a thin layer. The rice should cover all but about 1/2” space at the top.
-1” up from the bottom, spread the wasabi mayo, then add avocado mash on top of wasabi mayo. Add tuna on top of the avocado, then place carrots and cucumber above these. Sprinkle the Chow Mein noodles over the avocado.
Using the bamboo mat, gently roll the burrito, pausing to press the ingredients inside as needed, until it seals along the open nori edge towards the top. Press down gently to create a tight roll.
-For ease of eating, wrap the burrito in parchment then slice in half. Serve with the soy dipping sauce.

Pumpkin Fritters with Maple Sauce


Ingredients:
Fritters
As needed Vegetable Oil for Frying
1 cup All Purpose Flour
3 tablespoons Granulated White Sugar
2 teaspoons Baking Powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Clove
1 each Egg Large
1/4 cup Whole Milk
1/4 teaspoon Ambrosia Vanilla Extract
1 cup Ambrosia Pumpkin Solid Pack
1/2 cup Unsalted Walnuts Crushed
Maple Sauce
1/2 cup Ambrosia Amber Maple Syrup
1/2 cup Granulated White Sugar
1 cup Heavy Cream
3 tablespoons Unsalted Butter
1 teaspoon Ambrosia Vanilla Extract
Pinch Kosher Salt

Instructions:
-Preheat oil to 350°
-In a medium bowl, combine all dry ingredients using a whisk to mix thoroughly.
-In a separate medium bowl, whisk together egg, milk, and vanilla. Whisk pumpkin until combined and smooth.
-Add dry mixture to wet and whisk together until just combined. Allow to rest for 5 minutes at room temperature.
-While the batter is resting, combine all the ingredients for the maple sauce in a small saucepot and cook over medium high heat.
-Bring sauce to a boil, then reduce to a simmer and cook five minutes. Remove from heat and allow to cool to room temperature.
-Scoop a spoonful of the fritter batter and using a second spoon, gently place into the hot oil. Fry for about three minutes or until golden brown and cooked throughout. Repeat step with remaining batter.
-Garnish with crushed walnuts and serve the fritters warm with the maple sauce drizzled over top.

Grilled Romaine Hearts


Ingredients:
Dressing
2 ounces Ambrosia Extra Virgin Olive Oil
2 ounces Vegetable Oil
2 each Egg Yolks
2 tablespoons Ambrosia Lemon Juice
1 tablespoon Esprit de Paris Dijon Mustard Smooth
1 teaspoon Ambrosia Rice Vinegar
1 teaspoon Ambrosia Anchovy Paste
½ teaspoon Ambrosia Worcestershire Sauce
2 each Garlic Cloves Minced
1/4 cup Parmesan Cheese Grated
1 teaspoon Kosher Salt
1/4 teaspoon Cracked Black Pepper
Romaine
4 each Romaine Hearts Trimmed and Halved Lengthwise
5 teaspoons Vegetable Oil Divided
1/2 cup Parmesan Cheese Shaved
As Needed Cracked Black Pepper

Instructions:
-In a medium mixing bowl, combine all the ingredients for the dressing. Whisk together until fully combined then set aside.
-To prepare the Romaine hearts, trim the tops off to make them even in size and cut just the very end of the heart’s root, making sure the leaves stay attached. Finally, slice the hearts in half lengthwise.
-Heat a grill or cast-iron skillet over high heat. Brush with one teaspoon of the vegetable oil. Pan is ready when the oil is smoking fully.
-Brush the cut faces of the Romaine hearts with the remaining vegetable oil (one teaspoon per heart), and grill cut-side down in batches.
-Grill the heart halves for about 10-20 seconds, then turn 45° and grill another 10-20 seconds. They should be charred on the surface but not burnt through.
-Place the hearts on a plate and drizzle with the Caesar dressing. Garnish with shaved Parmesan and a sprinkle of fresh black pepper.

Thai Cucumber Salad


Ingredients:
1 each English Cucumber Halved Lengthwise Sliced 1/8” Thick
1 teaspoon Kosher Salt
1 tablespoon Ambrosia Rice Vinegar
1 tablespoon Ambrosia Extra Virgin Olive Oil
2 teaspoons Ambrosia Lemon Juice
1 teaspoon Ambrosia Toasted Sesame Oil
1 teaspoon Agave Nectar
2 each Garlic Cloves Minced
1 teaspoon Ginger Grated
1/4 teaspoon Fish Sauce
1/4 each Red Onion Sliced Very Thin
1 tablespoon Cilantro Chopped
1 teaspoon Roasted Peanuts Unsalted Crushed
1 teaspoon Black Sesame Seeds

Instructions:
-Place the sliced cucumbers in a strainer and sprinkle with salt. Toss to coat the cucumber and allow them to drain for at least ten minutes.
-In a small mixing bowl, combine the vinegar, olive oil, lemon juice, sesame oil, agave, garlic, ginger, and fish sauce. Whisk together to make a vinaigrette.
-Add the red onion to the vinaigrette and toss to coat. Allow to marinate for at least ten minutes.
-Place the drained cucumbers in a medium bowl and add the onions plus any residual vinaigrette and the cilantro. Toss to combine.
-Garnish with crushed peanuts and sesame seeds.

Coconut Cardamom Ice Cream


Ingredients:
1 1/2 cup Ambrosia High Fat Coconut Milk
1/2 cup Heavy Cream
1/4 cup + 1 tablespoon Ambrosia Maple Syrup Medium Amber
3 tablespoons Ambrosia Coconut Medium Shred Sweetened
1 1/2 teaspoon Ambrosia Vanilla Extract
1 teaspoon Cardamom Ground
1/8 teaspoon Kosher Salt
Instructions:
-In a medium mixing bowl, whisk together all the ingredients.
-Add the mixture to a pre-chilled ice cream maker and process the cream for about 20 minutes, or until thick and smooth.
-Scrape the ice cream into a freezer safe container. Press parchment against the top of the cold ice cream then cover to prevent ice crystals.
-Freeze for at least 4 hours before serving.

Coconut Bread Pudding


Ingredients:
1 pound Brioche Bread Cut in 1” Pieces
2 tablespoons Virgin Coconut Oil
1/3 cup Confectioner’s Sugar
2 each Eggs Large
3 each Egg Yolks
27 ounces Ambrosia High Fat Coconut Milk
1/2 cup Ambrosia Maple Syrup Medium Amber
1/3 cup White Sugar
1 teaspoon Cinnamon Ground
1/4 teaspoon Nutmeg Ground
1/4 teaspoon Kosher Salt
1 cup Ambrosia Coconut Medium Shred Unsweetened
1 cup Ambrosia Diced Pears in Light Syrup Drained
1/2 cup Ambrosia Coconut Medium Shred Sweetened
Instructions:
-Preheat oven to 325°F with a rack in the middle position.
-On a sheet tray, evenly spread out bread and place in oven. Every few minutes, move the bread around ensuring it dries evenly. Do not toast the bread, just dry. This should take about 10 minutes. Remove immediately if it starts getting crunchy. Set aside.
-In a 9” x 13” baking dish, spread the coconut oil evenly across all surfaces. Add confectioner’s sugar and shake it around to coat. Dispose of any extra sugar.
-In a large mixing bowl, whisk together eggs, yolks, coconut milk, maple syrup, white sugar, cinnamon, nutmeg, and salt. Fold in unsweetened coconut.
- Add dried bread to liquid mixture and fold together until all the bread is saturated.
-Using a slotted spoon, transfer the bread mix into the prepare baking dish. Be sure to get all the coconut but leave any excess liquid behind. Top evenly with the drained pears.
-Bake the bread pudding uncovered in the middle rack position for 30 minutes.
-Top the bread pudding with the sweetened coconut and bake another 25-30 minutes or until the center springs back when tapped.
-Allow the bread pudding to cool for 20-30 minutes before serving.

Savory Curried Chicken Taco


Ingredients:
Pickled Red Onion
1 cup Water
1/4 cup Ambrosia Rice Vinegar Plain
1 tablespoon Kosher Salt
1 teaspoon White Sugar
1/2 each Red Onion Julienne
Cilantro Crema
1 cup Full Fat Greek Yogurt (Can Substitute Sour Cream)
2 tablespoons Cilantro Chopped
2 tablespoons Heavy Cream
1 each Garlic Clove Minced
1 teaspoon Ambrosia Lemon Juice
Filling
3 tablespoons Vegetable Oil
3 tablespoons Thai Red Curry Paste
1 tablespoon Garlic Minced
1 tablespoon Ginger Grated
1 pound B/S Chicken Thighs Sliced 1/2" Thick
1/4 teaspoon Kosher Salt
1/4 cup Ambrosia Coconut Milk High Fat
2 tablespoons Ambrosia Lemon Juice
Garnish
4 each Mini Naan Bread
20 each Cucumber Sliced 1/8” Thick
4 teaspoons Ambrosia Tahini Paste
1 tablespoon Mint Leaves Stems Removed

Instructions:
Pickled Red Onion
-In a small saucepot over high heat, combine the water, vinegar, salt, and sugar. Bring to a boil and stir until dissolved to make the brine.
-In a heat-resistant container, add the red onion then cover with the hot brine. Cover the container and chill in an ice bath.
-Allow onions to pickle for approximately one hour before serving.
Cilantro Crema
-In a medium size mixing bowl, combine all ingredients. Mix until well blended.
-Hold refrigerated until ready to use.
Filling
-In a 12” skillet over medium heat, warm oil then add curry paste, garlic, and ginger. Cook 2-3 minutes.
-Add the chicken and season with salt. Cook for about 3 minutes or until there’s no pink left on the outside of the chicken.
-Add the coconut milk and continue to cook until thickened, about 15 minutes. Remove from heat, add the lemon juice, and stir to combine.
Taco Build
-Top each naan bread with 1/4 of the chicken filling (don’t overfill).
-Garnish the filling with sliced cucumber, one teaspoon tahini, cilantro crema, a few pieces of pickled red onion, and fresh mint leaves.

Honey Mustard Glazed Mahi Mahi


Ingredients:
Fried Capers
1 cup Vegetable Oil
1/4 cup Ambrosia Non-Pareille Capers Drained
Honey Mustard Mahi Mahi
1 pound Mahi Mahi Cut Into 4 Pieces Skin Removed
1/4 teaspoon Kosher Salt
1/4 cup Panko Bread Crumbs
1 each Garlic Clove Minced
1 tablespoon Unsalted Butter Melted
1/8 teaspoon Kosher Salt
1/3 cup Ambrosia Honey Pot Honey Mustard
1 tablespoon Honey
1/2 teaspoon Ambrosia Lemon Juice
1/2 teaspoon Caper Brine

Instructions:
Fried Capers
-In a small saucepot add the vegetable oil and drained capers.
-Warm pot over medium high heat.
-Cook capers for about 10-15 minutes, or until browned and crispy.
-Using a slotted spoon, remove capers from oil and allow to drain on a paper towel for two minutes. They will get crispier as they rest.
Honey Mustard Mahi Mahi
-Preheat oven to 450°F.
-Pat the fish dry and place on a broiling pan or a sheet pan topped with a wire rack.
-Season with salt.
-In a small bowl, combine bread crumbs, grated garlic, melted butter, and salt.
-In a separate small bowl, whisk together honey mustard, honey, lemon juice, and caper brine until thoroughly combined.
-Top the fish with enough honey mustard glaze to cover the top surface with a thin layer.
-Roast in oven for about five minutes, then top fish with bread crumb mixture and roast for another five minutes, or until the crumbs are golden brown.
-Remove fish from oven and allow to rest for two minutes.
-Garnish with fried capers.

Maple Syrup Crème Brulée


Ingredients:
2 cups Heavy Whipping Cream
1 each Egg Whole
3 each Egg Yolks
3 1/2 ounces Ambrosia Maple Syrup Medium Amber
2 teaspoons Ambrosia Vanilla Extract
4 each Crème Brule Ramekins 6 Ounce
As Needed Boiling Water
4 tablespoons Demerara Sugar
Instructions:
-Preheat oven to 325°F with a rack in the middle position.
-In a small saucepot, scald the cream over medium heat, do not boil. Remove from heat.
-In a large mixing bowl, whisk together eggs, yolks, syrup, and vanilla extract.
-Add a small amount, about 1 tablespoon, of the hot cream to the egg mixture while whisking. Add a little more, continuing to whisk, then slowly pour in the rest while whisking. This will prevent the eggs from cooking.
-Strain the mix through a fine mesh strainer into a large measuring cup with a pouring spout.
-On a baking sheet with one-inch high sides, place the ramekins and fill evenly with the crème mixture.
-Place baking sheet with ramekins in oven. Add boiling water until it reaches about halfway up the sides of the ramekins.
-Cook for approximately 40 minutes, turning the tray at the halfway point to ensure even cooking.
-When fully cooked, the crème brulée should tremble gently when shaken, like pudding, but should not look loose.
-Remove ramekins from tray and place on a wire rack to cool to room temperature. Once cooled to the touch place in the refrigerator for 2 hours to fully set.
-When ready to eat, sprinkle one tablespoon of sugar over each crème brulée and gently shake it around to coat evenly.
-Using either a chef’s torch or your broiler on high, gently caramelize the sugar. It should turn golden brown, not dark brown or black. Allow the crème brulée to rest for 5 minutes at room temperature.

Pina Colada Rice Pudding


Ingredients:
1 1/2 cup Ambrosia Pineapple Juice
3/4 cup Ambrosia Jasmine Rice
13.5 ounces Ambrosia High Fat Coconut Milk
2 tablespoons White Sugar
1/4 teaspoon Kosher Salt
1 each Egg Large
1/2 cup Whole Milk
1/2 cup Ambrosia Coconut Medium Shred Sweetened
1/2 cup Ambrosia Pineapple Chunks in Juice
1 tablespoon Coconut Oil
1/2 teaspoon Ambrosia Vanilla Extract

Instructions:
-In a small saucepot combine pineapple juice and rice. Bring to boil over high heat, then reduce heat to low and cover. Simmer for 20 minutes, then remove from heat and allow to steam for 10 minutes.
-In a medium saucepot, combine cooked rice, coconut milk, sugar, and salt. Cook over medium heat until thick and creamy, 15-20 minutes.
-In a small bowl, whisk together egg and milk.
-When the rice mixture is ready, add one to two tablespoons of it to the egg and milk mixture while whisking. Repeat this process one more time to temper.
-Slowly pour the egg and milk mixture into the rice mixture while stirring constantly. Continue to cook over medium heat until the mix is cooked through, about three minutes.
-Remove pudding from heat and fold in the coconut, pineapple chunks, coconut oil, and vanilla extract.
-Pour pudding into a container with a lid and refrigerate until cool, one to two hours.

Tandoori Style Roasted Red Pepper Chicken


Ingredients:
Rice
1 3/4 cup Water
1 cup Ambrosia Basmati Rice
Grilled Peppers & Onions
1 tablespoon Vegetable Oil
1 each Green Bell Pepper Julienne
1 each Orange Bell Pepper Julienne
1/2 each Yellow Onion Julienne
Marinade
1 1/2 pounds Chicken Legs and Thighs Skin On
3/4 cup Greek Yogurt Full Fat
1/2 cup Ambrosia Fire Roasted Red Peppers
2 tablespoons Ambrosia Lemon Juice
1 tablespoon Ambrosia Extra Virgin Olive Oil
1 tablespoon Cilantro Chopped
1 1/2 teaspoons Garlic Minced
1 1/2 teaspoons Ginger Grated
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Garam Masala
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Ground Turmeric
1/4 teaspoon Ground Cumin
Instructions:
Rice
-In a medium saucepot, bring water to boil over high heat.
-Add rice, reduce heat to a low simmer, and cover with a tight-fitting lid.
-Cook for 20 minutes then remove from heat and rest 10 minutes with the lid on.
-When ready to use, fluff rice with a fork.
Grilled Peppers and Onions
-In a large skillet, warm the oil over high heat.
-When the oil is hot, add the onions and peppers.
-Sauté, stirring frequently until dark blisters appear on the peppers and onions.
-Remove from heat and set aside.
Marinade
-Pat chicken dry. Set aside.
-Combine the remaining marinade ingredients in a food processor and blend until fully combined.
-In a bowl or sealed bag, combine chicken and marinade. Ensure all the chicken is fully covered. Marinate in the refrigerator for 2-4 hours.
-Preheat oven to 400°F.
-Line a baking sheet with aluminum foil then top with a wire rack. Place chicken on rack then top each piece with a tablespoon or so of the extra marinade.
-Bake for 20-25 minutes then turn chicken over and cook for another 20-25 minutes. Chicken is done when it reaches an internal temperature of 165°F in the thickest part of the meat. The drums will likely finish before the thighs.
-Once chicken is done, set aside and allow to rest for about 5 minutes.
-Serve with cooked basmati rice and sautéed peppers and onions.

Peanut Butter Power Smoothie


Ingredients:
1/2 cup Ambrosia Coconut Milk High Fat
1/4 cup Whole Milk
1 each Very Ripe Banana
3 tablespoons Ambrosia Peanut Butter Creamy
2 tablespoons Ambrosia Maple Syrup Medium Amber
1 1/2 teaspoon Cocoa Powder
1/4 teaspoon Vanilla Extract
Pinch Kosher Salt
1 1/2 cups Ice Cubes

Instructions:
-In a blender, combine all ingredients.
-Process until smooth.
-Serve in a large glass.

Spicy Homemade Ramen


Ingredients:
2 cups Pork or Ramen Broth
1 tablespoon White Miso Paste
1 teaspoon Huy Fong Chili Garlic Sauce
1 teaspoon Ambrosia Soy Sauce
1 teaspoon Ambrosia Sesame Oil
3.5 oz. Dry Ramen Noodles
1 each Soft-Boiled Egg
1/4 cup Ambrosia Whole Kernel Corn
1/4 cup Shiitake Mushrooms Stems Removed Julienne
1/4 cup Spicy Kimchi
2 tablespoons Green Onions Sliced
1 teaspoon Huy Fong Chili Paste
Instructions:
-For the soft-boiled egg: In a small saucepot, bring water to boil. Using a spoon, gently add one egg to water. Boil for 6 minutes then cool in an ice bath. Peel and slice.
-Blister corn in a sauté pan over high heat. Reserve.
- In a four-quart saucepot, combine broth, miso, chili garlic sauce, soy sauce, and sesame oil. Over medium high heat, while whisking, bring to a boil.
-Add the ramen noodles to the boiling broth and cook for 3 minutes then remove from heat.
-Pour the broth and noodles into a large bowl and garnish with egg, corn, mushrooms, kimchi, green onion, and chili paste.
-Enjoy immediately.

Perfect Tuna Melt


Ingredients:
4 oz. Ambrosia Tongol Tuna Drained
2 tablespoons Mayonnaise
1/2 teaspoon Espirit de Paris Smooth Dijon Mustard
1/2 teaspoon Fresh Dill Chopped
1/8 teaspoon Kosher Salt
1/8 teaspoon Black Pepper
2 tablespoons Ambrosia Cornichons Minced
2 tablespoons Celery Minced
4 pieces Sourdough Bread Sliced
4 teaspoons Butter
2 oz. Provolone Cheese Sliced Thin
10 pieces Fresh Cucumber Sliced
1/2 cup Arugula

Instructions:
-In a medium mixing bowl, using a fork to mash, combine tuna, mayonnaise, Dijon, dill, salt, and pepper.
-Add cornichons and celery to tuna mix and stir together.
-Spread 1 teaspoon of butter on one side of each piece of sourdough bread. In a 12-inch skillet, warm the butter over medium heat, then toast the bread until golden brown.
-Once the bread is toasted, spread half of the tuna on one side of two pieces. Top with one ounce of Provolone cheese each and melt under the oven broiler until melted.
-Top the melted cheese with five pieces of cucumber each then 1/4 cup of arugula each.
-Top with other half of toasted bread, slice sandwich in half and serve immediately.

Coconut Vanilla Iced Coffee


Ingredients:
1 cup Ambrosia Coconut Milk High Fat
1/2 cup Sweetened Condensed Milk
1 teaspoon Ambrosia Vanilla Extract
1/2 teaspoon Cinnamon Ground
As Needed Cold Strong Black Coffee
Optional Whipped Cream

Instructions:
-In a mixing bowl, combine coconut milk, condensed milk, vanilla, and cinnamon. Whisk together until fully combined.
-In a shaker bottle with ice, combine 8 oz. of cold coffee with two oz. of coconut milk mixture. Strain over a glass filled with ice.
-If desired, garnish with a dollop of whipped cream and a dusting of cinnamon.

Wasabi Mary Mix


Ingredients:
3 cups Tomato Juice
2 tablespoons + 1 teaspoon Ambrosia Lemon Juice
2 tablespoons Pickle Brine
2 tablespoons Clam Juice
1 tablespoon Ambrosia Worcestershire Sauce
1 teaspoon Wasabi Paste
1/4 teaspoon Celery Salt
1/4 teaspoon Kosher Salt
1/8 teaspoon Black Pepper
1/8 teaspoon Onion Powder
Pinch Garlic Powder
Pinch Cloves Ground
Garnish:
As Needed Smoked Salt
2 each Ambrosia Whole Baby Clams Grilled
1 cube Sharp Cheddar Cheese
1 cube Parmesan Cheese
1 cube Gouda Cheese
1 stick Celery
3 each Ambrosia Cornichons
1 each Spicy Pickle Spear
2 each Ambrosia Country Olive Mix Pitted Greece
1 each Lemon Wedge

Instructions:
-In a large container, whisk together all the Mary ingredients.
-Dip the rim of a 24 oz. glass into a small dish with a bit of the Mary mix and then into the smoked salt to coat the rim. Fill the glass with ice.
-Combine one oz. vodka with eight oz. of Mary mix and pour into glass.
-On a skewer, line up clams, cheeses, and pickle spear, place in glass.
-Place a wedge of lemon on the rim of glass and finish with celery stick and cornichons.

Golden Coconut Milk


Ingredients:
1 1/2 cup Ambrosia Coconut Milk High Fat
1 1/2 cup Whole Milk
1/4 cup Ambrosia Maple Syrup Medium Amber
1 1/2 teaspoon Turmeric Ground
1/4 teaspoon Ginger Ground
1/4 teaspoon Cardamom Ground
1/4 teaspoon Cinnamon Ground
Pinch Black Pepper Ground

Instructions:
-Combine all ingredients in a two-quart saucepot over medium heat.
-Bring to a gentle simmer and hold for about five minutes, whisking gently as it cooks.
-Strain cooked golden milk through a fine mesh sieve and serve hot in a mug with a cinnamon stick for garnish.

Greek Truffle Frittata


Ingredients:
12 each Eggs Large
2 tablespoons Ambrosia Extra Virgin Olive Oil
1/2 teaspoon Fresh Oregano Chopped
1/2 teaspoon Kosher Salt
1/8 teaspoon Black Pepper Ground
1 tablespoon Butter Unsalted
1/2 each Shallot Sliced
1/2 cup Ambrosia Pitted Country Olive Mix Chopped
1/4 cup Ambrosia Sundried Tomatoes Julienne
2 each Garlic Cloves Minced
1/2 cup Feta Cheese Crumbled
1 tablespoon Ambrosia Truffle Oil

Instructions:
-Preheat oven to 350°F.
-Whisk together eggs, olive oil, salt, black pepper, and oregano until thoroughly blended.
-In a 12-inch skillet with high sides (about 2 inches), warm butter over medium heat.
-Once warm, add the shallots and sauté until soft and slightly browned, about five minutes.
-Add the olives, sundried tomatoes, and garlic. Cook about one minute.
-Add the egg mixture to the pan and whisk the mix a few times, pulling some of the cooked egg away from the edges and toward the center. Shake the pan to level then place in the oven.
-Bake the frittata for about 15 minutes or until full cooked in the center.
-Brush the frittata with the truffle oil and serve hot.

Italian Hero Sandwich


Ingredients:
6 inch piece Ciabatta Baguette Sliced in Half Lengthwise
2 oz. Black Forest Ham Thinly Sliced
1 1/2 oz. Genoa Salami Thinly Sliced
1 oz. Pepperoni Thinly Sliced
1 oz. Provolone Cheese Thinly Sliced
1/2 cup Arugula
7 pieces Red Onion Thinly Sliced
6 each Ambrosia Banana Peppers Sliced Mild
2 each Ambrosia Cherry Peppers Mild Sliced
2 tablespoons Ambrosia Giardiniera Chopped
2 teaspoons Ambrosia Extra Virgin Olive Oil
1 teaspoon Ambrosia White Balsamic Vinegar
1/8 teaspoon Italian Seasoning Mix

Instructions:
-Top the bottom half of the sliced baguette with ham, salami, pepperoni, and Provolone.
-Under a hot broiler, melt the Provolone cheese.
-Top melted cheese with arugula, red onion, banana pepper, cherry peppers, and giardiniera.
-Drizzle olive oil and vinegar over the top of the sandwich fixings, then top with Italian seasoning.
-Top with second piece of ciabatta baguette.

Maple Peach Lemonade


Ingredients:
109oz (#10) can Ambrosia Sliced Peaches in Light Syrup
72 oz. Ambrosia Lemon Juice
29 oz. Ambrosia Maple Syrup Medium Amber
128 oz. Water

Instructions:
-In a blender or food processor, puree peaches with syrup until smooth. Strain out any leftover solids.
-In a large container, combine peach puree with the rest of the ingredients and whisk together until blended.
-Serve over ice with a lemon wedge and slice of peach for garnish.

Apple Granola Pancakes


Ingredients:
1 cup All Purpose Flour
1 tablespoon White Sugar
1 teaspoon Baking Powder
3/4 teaspoon Cinnamon Ground
1/2 teaspoon Kosher Salt
1 each Egg Large
3/4 cup Whole Milk
1/2 cup Ambrosia Applesauce Sweetened
1 tablespoon Unsalted Butter Melted
1/2 cup Cinnamon Granola
As Needed Unsalted Butter
6 tablespoons divided Ambrosia Apples Diced in Water Drained
As Needed Ambrosia Amber Maple Syrup

Instructions:
-Sift together flour, sugar, baking powder, cinnamon, and salt into a large mixing bowl.
-In a separate medium mixing bowl whisk together egg, milk, applesauce, and melted butter.
-Add liquid ingredients to dry ingredients and whisk together until just combined. Allow mix to rest for 5 minutes.
-Add granola to batter and gently fold in.
-Warm a 12-inch skillet over medium low heat until hot, add butter and wait until it shimmers with heat.
-Pour a two-ounce ladle of batter onto the hot pan, gently pushing the edges of the batter out so it’s not too thick. Allow to cook until small bubbles start to appear in the center of the cooking batter, about two minutes.
-Add one tablespoon of the apples to the wet side of the batter, spreading out evenly. Flip pancake and cook until golden brown, about two more minutes.
-Set cooked pancake aside in a warm oven, add more clarified butter to the pan, and repeat this process until all the batter is used.
-Serve with a garnish of apples and granola and top with maple syrup.

Bulgogi Beef and Vegetables


Ingredients:
7.5 oz. Ambrosia Sliced Pears Drained Pureed
2 cloves Garlic Minced
4 tablespoons Ambrosia Soy Sauce
1 tablespoon Fresh Ginger Peeled Grated
1 tablespoon Light Brown Sugar
1 tablespoon Ambrosia Sesame Oil
1 teaspoon Crushed Red Pepper Flakes
1 pound Flank Steak Sliced Thin
1 cup Ambrosia Jasmine Rice
1 1/2 cups Water
2 tablespoons divided Vegetable Oil
1 each Red Bell Pepper Julienne
1 each Green Bell Pepper Julienne
½ each Medium Yellow Onion Julienne
1 cup Fresh Snow Peas
2 teaspoons Ambrosia Sesame Oil
½ teaspoon Kosher Salt
2 tablespoons divided Vegetable Oil
¼ cup Fresh Green Onions Sliced
1 tablespoon White Sesame Seeds
Instructions:
-Combine pureed pears, garlic, soy sauce, ginger, sugar, sesame oil, and crushed red pepper flakes in a large mixing bowl, whisk together.
-Add thinly sliced beef to marinade in mixing bowl. Allow to marinate at least 30 minutes and up to eight hours.
-While the beef is marinating, rinse the rice under cold water until it runs clear. Add cleaned rice to four-quart saucepot with water. Bring to boil, reduce to gentle simmer, cover and cook for 15 minutes.
-Once 15 minutes has passed, remove rice from heat and allow to steam covered for ten minutes. Remove lid and fluff with fork.
-In a large skillet over high heat, add 2 tablespoons oil and fry the vegetables until just blistered. Season with salt and sesame oil, toss to coat.
-Drain the marinade from beef.
-In the same hot pan over medium high heat, add 2 tablespoons of vegetable oil and cook the beef. Allow beef to brown and caramelize.
-Add a scoop of rice to bowl then top with cooked vegetables and bulgogi beef. Garnish with sliced green onions and sesame seeds.

Chocolate PB Pots de Creme


Ingredients:
16 oz. Whole Milk
7 oz. White Sugar
6 oz. Semi-Sweet Baking Chocolate Chopped
1/2 cup Ambrosia Peanut Butter Creamy
1 tablespoon Cocoa Powder
Pinch Kosher Salt
1 teaspoon Ambrosia Vanilla Extract
7 each Large Egg Yolks
As Needed Boiling Water
As Needed Powdered Sugar
Instructions:
- Preheat oven to 325°F (DO NOT use convection).

-In a three-quart saucepan over medium heat, slowly warm the milk just to a simmer.

-Add the sugar and whisk constantly until fully dissolved; do not allow the mixture to boil.

-Once the sugar is incorporated, add the chocolate and peanut butter and continue to whisk until the liquid comes back to a simmer.

-Remove from heat and add the vanilla.

-In a small bowl, whisk the egg yolks together, then slowly whisk into the chocolate mixture.

-Strain the final mixture through a fine mesh sieve to remove any residual lumps

-Pour the custard into (4) 10-ounce ramekins, 1/4 inch short of the top. Place the ramekins into a deep pan and add enough boiling water to reach 3/4 up the sides of the ramekins.

-Bake until the custards are almost set in the center, about 50 minutes.

-Remove from water bath and refrigerate until thoroughly chilled.

-Garnish with a sprinkle of powdered sugar and a dollop of peanut butter if desired.

Seared Cod with Caper Butter Pan Sauce


Ingredients:
1/4 cup Vegetable Oil
1 pound Cod Fish in 2 Filets 1-1 1/2 inches thick
2 tablespoons Unsalted Butter
1/2 teaspoon Kosher Salt
1 each Shallots Sliced Thin
1 tablespoon Ambrosia Non-Pareille Capers
1 tablespoon Caper Brine
1 tablespoon Ambrosia Lemon Juice
2 tablespoons Ambrosia Giardiniera Chopped

Instructions:
-In a large skillet or frying pan, heat the vegetable oil over high heat until it just begins to smoke.
-Gently add cod fillets, allowing them to sear against the oil for a moment before dropping to ensure they don’t stick.
-While frying, spoon some of the hot fat from the pan over the top of the fish filets. Cook the fist side for about 4 minutes.
-Flip the fish and add butter, still spooning the hot fat over the fish filets. Cook for about two minutes or until golden brown. Remove pan from heat.
-Set fish aside to rest/drain.
-In hot pan still off heat, add the shallots and cook until soft and golden brown, about two minutes.
-Add capers, brine, and lemon juice to shallots and cook until hot, about 30 seconds.
-Place the fish filets on serving plates, spoon the caper butter sauce over the fish, and garnish with giardiniera.

Filthy Martini


Ingredients:
2 oz. Fine Vodka
1 oz. Dry Vermouth
1/2 oz. Ambrosia Non-Pareille Caper Brine
1/2 oz. Ambrosia Queen Olive Brine
Pinch Black Pepper Cracked
3 each Ambrosia Non-Pareille Capers
1 each Ambrosia Queen Olives
Instructions:
-In a shaker bottle filled with ice, combine vodka, vermouth, caper brine, and olive brine. Shake vigorously for 60 seconds.
-Strain mix into a martini glass and garnish with a crack of fresh black pepper, three capers, and a skewer with one queen olive.

Antipasto Salad
Apple Walnut Quinoa Salad
Bacon Wrapped Pineapple
Dijon Mustard Dressing
Sun Dried Tomato Hummus
Sriracha & Maple Roasted Nuts
Olive Tapenade