Ingredients:
8 strips of bacon
4 Tbsp Joy’s Gourmet Garlic Sun Dried Tomato
2 Tbsp Joy’s Gourmet Garlic Chipotle
1 tsp cider vinegar
Salt & ground pepper to taste
2 pounds ground beef chuck
4 Kaiser Rolls, split
1 bunch arugula, thick stems removed (6 Oz)

Preparation:
1. In a large skillet, cook the bacon over moderate heat until crisp, about 7 minutes. Drain on paper towels, and then chop finely.

2. In a food processor combine the garlic sun dried tomatoes and chipotle with the meat and bacon, season with salt and pepper and pulse just until combined.

3. Form the meat mixture into four patties, about 1 inch thick, and grill over a medium fire for about 9 minutes for medium. Spread more Garlic Sun Dried Tomato & Chipotle on the rolls and grill for 2 minutes, or until lightly browned.

4. Place the burgers on the rolls, top with the arugula and serve.

4 Servings

Ingredients:
2 Medium red bell peppers, roasted, peeled, seeded
4 Large fresh Portabella mushroom caps
4 Chipotle-OR-Original Garlic Joy

Marinade:
2 cups Dry red wine
2 tablespoons shallots or red onions, minced
1/4 cup olive oil
1 tablespoon Fresh rosemary, chopped
1/2 teaspoon Dry thyme
Salt and pepper to taste
Green leaf lettuce, as needed
4 Kaiser rolls

Preparation:
1. Spread the Chipotle-or-Original Garlic Joy on the Mushrooms and in the cavity. Place mushrooms in a shallow pan.

2. Combine marinade ingredients and pour over top of the mushrooms. Marinate for 1-2 hours, turning once.

3. Remove from marinade and cook on a hot grill for 3 minutes on each side.

4. Place roasted peppers, lettuce, and grilled mushrooms on Kaiser rolls; spread Chipotle -or- Original Garlic Joy on rolls and serve.

Ingredients:
4 Tablespoons Olive Tapenade Spread -OR- Original Garlic Joy
1/4 Cup Fresh basil leaves chopped
Kosher salt
Freshly ground black pepper
4 pints Grape tomatoes (red and yellow)

Preparation:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine the GarlicJoy, basil, salt, and pepper. Add the tomatoes and toss.
3. Pour into a baking dish then roast uncovered for 40 minutes.
Yield 4 to 6 servings

Ingredients:
1 1/2 pounds Grape tomatoes, quartered (about 1 quart)
3 tablespoons Original Garlic Joy
3 tablespoons Olive oil
3/4 teaspoon Sea or kosher salt
1/4 teaspoon Fresh-ground black pepper
1/2 cup Basil leaves, thinly sliced
3/4 pound Spinach fettuccine
2 bunches Watercress, tough stems removed
1 lemon, juice of

Preparation:
1. In a large bowl, toss the tomatoes with Original Garlic Joy, olive oil, 1/2 teaspoon of salt, pepper, lemon juice, and basil. Set aside.

2. In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes, drain.

3. Return to hot pan, and toss with tomato mixture, watercress, and the remaining 1/4 teaspoon salt to taste. Garnish with fresh grated Parmesan cheese.

Yield 4 servings

Ingredients:
10 ounces Snap beans or green beans
1 Cup Orzo (rice-shaped pasta)
1 Medium onion chopped
3 Tablespoons Original Garlic Joy
3 Medium tomatoes
1 tablespoon White-wine vinegar
1 tablespoon Fresh flat-leafed parsley leaves, chopped
1 cup Crumbled feta (about 6 ounces)

Preparation:
1. Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for beans and orzo.

2. Quarter and seed the tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces.

3. In a large skillet, cook onion and Original Garlic Joy over moderate heat until onion is softened.

4. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.

5. Prepare a bowl of ice and cold water. In boiling salted water, blanch beans 1 minute. Then transfer to ice water using a slotted spoon to stop cooking quickly.

6. Drain beans in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil.

7. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

Yield; 2-4 servings