Sauces 'n Love added 4 new photos.

It’s the end of July already! The local gardens and farmer’s markets are full of fruits and vegetables of varying colors, shapes and sizes that inspire fresh and healthy meal ideas. For this week's #FullRecipe we’ve spotted some glossy, dark purple eggplant to use with Sauces ‘n Love Pomodoro Basilico for an eggplant parmigiana easy enough for anyone to make.

Eggplant Parmigiana with Fresh Mozzarella and
Sauces 'n Love Pomodoro Basilico
Recipe for 2

Ingredients:
- 1 Large Italian Eggplant
- 2 Fresh Mozzarella Balls
- 1 tbsp Extra virgin olive
- 1/2 Jar of Pomodoro Basilico
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation:
Preheat the oven to 425F. Wash and peel the eggplant from top to bottom in long strips. Leave some of the pretty purple skin on by alternating peeled vs non peeled sections as you work your way around the eggplant. Then slice the eggplant in 1/4" rounds. Cut the mozzarella into 1/4" thick rounds as well.

Action:
Heat olive oil in a large pan over medium low heat and add sliced eggplant. Cook 2-3 minutes per side; add salt and pepper on each side, and continue cooking until tender and lightly golden. In the same pan, start assembling your parmigiana tower by alternating a slice of eggplant, a slice of mozzarella and a tablespoon of Sauces 'n Love Pomodoro Basilico. Don't go over 4 layers or it will collapse just like ours did! Place pan in oven for 16 to18 minutes (check often after 12 minutes to make sure it doesn't burn).

Presentation:
With a spatula, transfer parmigiana onto a warm plate and drizzle with a good quality extra virgin olive oil. If the parmigiana collapsed, no worries, arrange it on the plate as a flower.

Buon appetito!

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3 weeks ago

It’s the end of July already!  The local gardens and farmer’s markets are full of fruits and vegetables of varying colors, shapes and sizes that inspire fresh and healthy meal ideas. For this weeks #FullRecipe we’ve spotted some glossy, dark purple eggplant to use with Sauces ‘n Love Pomodoro Basilico for an eggplant parmigiana easy enough for anyone to make.

Eggplant Parmigiana with Fresh Mozzarella and 
Sauces n Love Pomodoro Basilico
Recipe for 2

Ingredients:
- 1 Large Italian Eggplant
- 2 Fresh Mozzarella Balls
- 1 tbsp Extra virgin olive 
- 1/2 Jar of Pomodoro Basilico 
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation: 
Preheat the oven to 425F. Wash and peel the eggplant from top to bottom in long strips.  Leave some of the pretty purple skin on by alternating peeled vs non peeled sections as you work your way around the eggplant. Then slice the eggplant in 1/4 rounds. Cut the mozzarella into 1/4 thick rounds as well.

Action: 
Heat olive oil in a large pan over medium low heat and add sliced eggplant. Cook 2-3 minutes per side; add salt and pepper on each side, and continue cooking until tender and lightly golden. In the same pan, start assembling your parmigiana tower by alternating a slice of eggplant, a slice of mozzarella and a tablespoon of Sauces n Love Pomodoro Basilico. Dont go over 4 layers or it will collapse just like ours did! Place pan in oven for 16 to18 minutes (check often after 12 minutes to make sure it doesnt burn).

Presentation: 
With a spatula, transfer parmigiana onto a warm plate and drizzle with a good quality extra virgin olive oil. If the parmigiana collapsed, no worries, arrange it on the plate as a flower.

Buon appetito!

For more weekly recipes and posts, like our page!

Sauces 'n Love added 2 new photos.

It’s too hot outside to cook. We’re embarking on our second day of a heat wave…90 F and humid. Let’s take advantage of the beautiful produce this summer using crisp arugula, sweet watermelon and Sauces ‘n Love fresh vegan pesto. This week’s #FullRecipe is perfect for the lazy, hazy, hot days of summer!

Watermelon, Arugula, and Feta salad - dressed with Sauces 'n Love Pesto
Recipe for 2

Ingredients:
- 1/4 Watermelon
- 4 cups Arugula
- 1 cup Feta
- 2 tbsp Sauces 'n Love Pesto

Preparation:
Wash and dry arugula if necessary. Cube watermelon.

Presentation:
On a plate, arrange arugula, pile watermelon on top and crown with a crumble of feta cheese. Drizzle Sauces 'n Love Pesto over the salad to bring it all together.

Buon appetito!

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4 weeks ago

It’s too hot outside to cook.  We’re embarking on our second day of a heat wave…90 F and humid.  Let’s take advantage of the beautiful produce this summer using crisp arugula, sweet watermelon and Sauces ‘n Love fresh vegan pesto.  This week’s #FullRecipe is perfect for the lazy, hazy, hot days of summer!

Watermelon, Arugula, and Feta salad - dressed with Sauces n Love Pesto
Recipe for 2

Ingredients: 
- 1/4 Watermelon
- 4 cups Arugula
- 1 cup Feta
- 2 tbsp Sauces n Love Pesto

Preparation: 
Wash and dry arugula if necessary. Cube watermelon.

Presentation: 
On a plate, arrange arugula, pile watermelon on top and crown with a crumble of feta cheese. Drizzle Sauces n Love  Pesto over the salad to bring it all together.

Buon appetito!

Like our page for weekly recipe postings!

Sauces 'n Love added 4 new photos.

Have you ever heard the saying, “You eat with your eyes first.” Perhaps you are hungry, or not. Either way you see something and immediately, consciously or unconsciously think, “I want to eat that!” The vibrant color contrasts of the orange and red cherry tomatoes along with the deep emerald green of the basil are sure to entice any food enthusiast!

Cherry Tomato and Basil Pasta with Sauces 'n Love Pesto
Recipe for 2

Ingredients:
-2 tbsp Sauces 'n Love Pesto
-8oz Penne Pasta
-12oz Red and Yellow Cherry Tomatoes
-1 Basil Bunch
-1 Shallot
-2oz Parmesan Cheese
-4 tbsp Extra Virgin Olive Oil
-Salt

Preparation:
Heat oven to 400F. Wash and dry tomatoes. Thinly slice shallot. Pick basil leaves from stem.

Action:
Place tomatoes, shallot and oil in an oven-safe dish, sprinkle with salt, toss, and cook for 18-20 minutes (until tomato skin starts to crack). While tomatoes are cooking, begin cooking pasta; time your pasta and tomatoes to finish cooking at the same time. Drain pasta, transfer to a bowl, pour tomatoes/shallots/oil on top, and dress with our own Sauces 'n Love Pesto. Sprinkle with fresh Parmesan cheese and add beautiful basil leaves.

Presentation:
When basil is wilted and cheese has melted, serve on a warm plate and enjoy!

Buon appetito!

For more weekly recipes; like our page! Check us out on Instagram for mouth-watering pictures and recipe ideas.
... See MoreSee Less

1 month ago

Have you ever heard the saying, “You eat with your eyes first.”  Perhaps you are hungry, or not.  Either way you see something and immediately, consciously or unconsciously think, “I want to eat that!”  The vibrant color contrasts of the orange and red cherry tomatoes along with the deep emerald green of the basil are sure to entice any food enthusiast!

Cherry Tomato and Basil Pasta with Sauces n Love Pesto
Recipe for 2

Ingredients:
-2 tbsp Sauces n Love Pesto 
-8oz Penne Pasta
-12oz Red and Yellow Cherry Tomatoes
-1 Basil Bunch
-1 Shallot
-2oz Parmesan Cheese
-4 tbsp Extra Virgin Olive Oil 
-Salt

Preparation: 
Heat oven to 400F. Wash and dry tomatoes. Thinly slice shallot. Pick basil leaves from stem.

Action: 
Place tomatoes, shallot and oil in an oven-safe dish, sprinkle with salt, toss, and cook for 18-20 minutes (until tomato skin starts to crack). While tomatoes are cooking, begin cooking pasta; time your pasta and tomatoes to finish cooking at the same time. Drain pasta, transfer to a bowl, pour tomatoes/shallots/oil on top, and dress with our own Sauces n Love Pesto. Sprinkle with fresh Parmesan cheese and add beautiful basil leaves.

Presentation: 
When basil is wilted and cheese has melted, serve on a warm plate and enjoy!

Buon appetito!

For more weekly recipes; like our page! Check us out on Instagram for mouth-watering pictures and recipe ideas.

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