- 10TH ANNUAL -

RECIPE CONTEST AWARD-WINNING RECIPES FROM HOME CHEFS

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Chef Richie with Gretchen Mooney Founder of Mooney Farms and Bella Sun Luci Brand

2021 RECIPE CONTEST

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INDEX PREFACE BY MARY, KELLY, & PAT

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FOREWARD

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2021 WINNERS

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HONORABLE MENTIONS

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BELLA SUN LUCI PREFACE BY MARY, KELLY, & PAT MOONEY

KELLY, MARY, & GRETCHEN MOONEY

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BEAUTIFUL SUNLIGHT Our family always gathered in the kitchen, the heart of our home. Hours of simmering and seasoning to make the perfect dish was the way we showed love. We harvested fresh produce from our one-acre garden to cook seasonal dishes. Canning and preserving the summer’s bounty was part of our family heritage and we still cherish the practice today. This of course included sun-drying tomatoes the old-fashioned way and preserving them in olive oil. The tomatoes would last during the winter months and added unforgettable flavor to our Sunday dinners. Accompanied by our family, we enjoyed dinner under the stars during the warm Sonoma summer evenings indulging in the flavors of the Mediterranean, including extra virgin olive oil, freshly baked bread, olives, and of course, a sip of our father’s homemade red wine. This book reflects a collection of recipes created by home-cooks inspired by ingredients that our family has crafted for over three generations. With optimism and the family recipe for sun dried tomatoes in hand, our great, great grandfather, John Freitas, sailed from Portugal to the United States. His passion for cooking lives on through our family legacy. Our family began offering sun dried tomatoes in olive oil true to his same recipe over 35 years ago. As our mother would say,

“The authentic flavors of the Mediterranean inspire everything we create!” We hope you continue to be inspired to create unforgettable meals using the delicious products our family has crafted!

DEDICATION A dedication to the matriarch of the Mooney Family, the late Gretchen Mooney, a caring and inspiring mother that put her heart into everything she did to enrich the lives of those around her. This cookbook is also dedicated to the late Stephen Mooney, an original founder of the company and a wonderful brother who poured his life into creating and maintaining the Mooney Family legacy.

Their legacies live on today seen through the products they labored to create as a testament of love to their family and now for your family to enjoy.

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FOREWARD BY CHEF RICHARD HIRSHEN

I feel like I’m the luckiest chef on the planet, I love my job at Mooney Farms! The owner and I do a dance, I bring the creativity and Mary provides the consistency with her vision for the brand. Together we create great recipes, which bring flavor to your kitchen. In addition to the good and honest hard work that comes with every chef job, running the recipe contest with the family brings everyone together. Each year we receive hundreds of entries! Together, we read every entry, choose the recipes to cook from a list of criteria of ingredients, ease of preparation, and flavor. We assemble an in-house taste panel to judge and discuss each finished dish. From there, we select the top three winners who are then featured on our website along with a recipe video of myself recreating the dish.

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Although we’ve had a few laughs along the way with the more unique recipes, the process of reviewing and recreating submitted entries is taken very seriously, with creative and scientific gusto in every step. We follow the recipes exactly as they are submitted and with the chef-tochef respect they merit. All of this culminates in what a chef once told me a when I was a fledgling sue chef, “The fun is in the job well done,” and the recipe contest year-after-year lives up to these words. I’m so grateful for this opportunity to represent Bella Sun Luci and the Mooney Farms family. It is an honor to cook with the Mediterranean flavors, our sun dried tomatoes, the family’s estate olive oil, and our complete line of premium products that chefs all over America use to create dishes for their friends and families. With love, Chef Richie Hirshen

MEDIA TEAM Emily Murdock Production Manager Michael McConnell Photography & Video Lindsey King Photography & Video

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GREEK STYLE CHICKEN STUFFED SHELLS WITH A LEMONY SUN DRIED TOMATO ALFREDO SAUCE FIRST PLACE “I thought of combining two of my favorite dishes together. I love Greek chicken kabob and I love stuffed shells, so I thought why not! I took the flavors of the marinade for Greek chicken and the concept of stuffed shells with the addition of Bella Sun Luci sun dried tomatoes two ways! BAM!” - Josee Lanzi

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CHEF RICHIE’S NOTES These creamy, lemony, dreamy clouds of elegant flavor will be the hit of any dinner party you throw. This is the height of the art of pasta, and a true winner.

COOK : 30 MIN / PREP : 20 MIN / SERVINGS : 6

INGREDIENTS 24 large pasta shells 3 oz bag Bella Sun Luci Sun Dried Tomato Halves 15 oz whole milk ricotta cheese 1 large egg ¼ c Parmesan cheese ¼ c Romano cheese ¾ c artichoke hearts, drained and chopped into small pieces 1½ c cooked chicken breast, chopped into small pieces 2 c Italian style finely shredded cheese ¼ tsp salt ¼ tsp pepper ¼ tsp garlic powder 1 tsp Italian seasoning 1 lemon, zest and juice 20 oz Alfredo sauce 1 tbsp fresh dill, finely chopped

DIRECTIONS 1. Cook shells according to the package. Place sun dried tomatoes in a small bowl and cover with 1 cup of boiling water. Let sit 5 minutes then drain. 2. In a large mixing bowl add the next 10 ingredients and the zest of the lemon. Take half of the sun dried tomatoes and chop them fine and add to the bowl with the rest of the filing. Mix until it’s well incorporated. 3. Roughly chop the remaining sun dried tomatoes and add to a small food processor. Add the juice of the lemon and process until it looks like a sauce. It will be a bit lumpy. In a medium sized bowl, add the Alfredo sauce and mix in the sun dried tomato sauce. 4. Preheat oven to 350°F. Spray a large casserole dish with non-stick olive oil cooking spray. 5. Add half of the lemony sun dried tomato Alfredo sauce to the bottom of the dish. Fill each shell with the filling until they are well stuffed and add to the casserole dish. Take the remaining sauce and scatter it over the shells. Some small parts of the shells will not have sauce. 6.Place the shells in the oven and bake for 35 minutes. Let sit 5-7 minutes. 7. Sprinkle with fresh dill and serve.

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MEDITERRANEAN QUINOA TOPPED TOMATO & ARTICHOKE SOUP SECOND PLACE

“I also have been going through a Mediterranean salad phase, so I had those ingredients on hand.  The soup idea popped in my head while I was in the zone and to my surprise by the time I was done I realized I really was happy with my recipe and photo! I guess I work well under pressure!“ - Isabel Minunni

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CHEF RICHIE’S NOTES With so much Mediterranean character in this dish it sits proudly on our contest podium. This is the first time a soup has accomplished this feat. Warm, delicious, colorful, nutritious, simple, and easy.

COOK : 20 MIN / PREP : 20 MIN / SERVINGS : 4

INGREDIENTS

MEDITERRANEAN QUINOA TOPPING

SOUP

¼ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, chopped

1 c cooked tri-color quinoa

1 tbsp avocado oil

2 c organic vegetable broth

1 small yellow onion, diced

4 c Bella Sun Luci Tomato & Artichoke Pasta Sauce

1 celery stalk, diced

¼ c cucumber, chopped

1 carrot, diced

1 tsp pink Himalayan pink salt

1 garlic clove, minced

1 tsp freshly grated black pepper

DIRECTIONS

¼ c black olives, chopped

¼ c kalamata olives, chopped ¼ c crumbled feta cheese 1 tbsp finely chopped fresh parsley

1. In a soup pot with oil, on medium heat, cook onion, celery, and carrots for five minutes, stirring often. Add in garlic and cook for another minute. Stir in the broth and the Bella Sun Luci Tomato & Artichoke Pasta Sauce and season with salt and pepper. Simmer the soup for 15-20 minutes. Carefully blend the soup with a blender or immersion blender. 2. In a medium bowl mix together all the topping ingredients. 3. Divide soup evenly into 4 bowls, top evenly with the quinoa topping.

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BAKED FETA PASTA THIRD PLACE

Silky smooth noodles wrap the creamy feta and sweet sun dried tomatoes. We love this dish for its colorful Meditereanean flare and luscious flavors. The tender artichoke hearts and green olives balance the flavors from feta cheese. This dish is also perfect as an appetizer, accompanied by fresh focaccia bread, omitting the noodles.

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CHEF RICHIE’S NOTES This is a dish with a true Mediterranean identity. The trendy feta bake creates a flavor explosion with sun dried tomatoes at the heart and artichokes, olives, and olive oil tied together with angel hair pasta.

COOK : 30 MIN / PREP : 10 MIN / SERVINGS : 4

INGREDIENTS

DIRECTIONS

1 lb spaghetti

1. Preheat oven to 350°F. Place block of feta in baking dish. Place sun dried tomatoes, artichokes, and green olives around the feta. In a small bowl, mix the olive oil, oregano, rosemary, thyme, salt, and pepper. Pour olive oil and herb mixture over feta, tomatoes, artichokes, and olives. 2. Bake for 20 minutes and then broil for 1-2 minutes. 3. Boil pasta for 7-10 minutes until al dente. Coat pasta with a little olive oil so it doesn’t stick together. Place a slice of the baked feta and a scoop of the olive, tomatoes, and artichoke mixture on top of the pasta. Top with fresh parsley and serve.

1 lb block of feta cheese 1 16 oz jar Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil 1 c pitted green olives 1 c artichoke hearts 4 cloves of garlic, thinly sliced ⅓ c Bella Sun Luci Extra Virgin Olive Oil ¼ tsp dried oregano ¼ tsp rosemary, finely chopped ¼ tsp dried thyme Salt and pepper to taste Garnish with fresh parsley

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ITALIAN CHICKEN WITH POLENTA AND SUN DRIED TOMATOES SKILLET HOT DISH OCTOBER’S HONORABLE MENTION Chef Kelly Mapes' skillet hot dish compliments the cooler weather that autumn nights bring as fall begins. With sautéed butternut squash, portabella mushrooms, polenta, and roasted pine nuts this dish is accompanied with robust flavors of sun dried tomatoes and sun dried tomato pesto. Delicious flavor in each bite, this skillet hot dish is a perfect meal for a cozy night in.

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CHEF RICHIE’S NOTES This dish celebrates the flavors of Autumn, hearty flavors paired with tender sun dried tomatoes making this the ideal comfort food dish. I recommend substituting the butternut squash for a spaghetti squash if butternut squash isn’t in season.

COOK : 15 MIN / PREP : 20 MIN / SERVINGS : 6

INGREDIENTS 2 tbsp whole pine nuts 2 tbsp olive oil from Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil 2 c fresh or frozen diced butternut squash 1 c sliced baby portabella mushrooms ¾ c diced shallots ½ c diced Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Olive Oil, well drained 4 c lightly packed kale, de-stemmed and torn into bite-sized pieces 3 c chopped rotisserie chicken ½ c lightly packed fresh basil, chopped 8 oz container mascarpone cheese 1½ c tomato basil pasta sauce 1 tbsp balsamic glaze plus extra for drizzling, divided use 1 tsp salt 16 oz tube prepared polenta, sliced into ½-inch slices; cut each slice into 6 wedges 6 tbsp Bella Sun Luci Sun Dried Tomato Pesto Sauce with Whole Pine Nuts Fresh basil leaves for garnish, if desired

DIRECTIONS 1. Preheat oven to 350°F. 2. Heat large oven-proof skillet over medium heat. Add pine nuts and cook, stirring constantly, until lightly golden brown, about 1-2 minutes; remove from skillet and set aside. 3. Increase heat to medium-high and heat skillet until hot. Add olive oil, squash, mushrooms, and shallots and cook, stirring occasionally, until lightly browned, about 5 minutes. Add kale and stir until wilted, about 1 minute. 4. Remove from heat and stir in diced sun dried tomatoes with olive oil, chicken, and chopped basil. 5. In medium bowl, stir together mascarpone cheese, pasta sauce, balsamic glaze, and salt. Add to vegetable chicken mixture in skillet and stir until thoroughly combined. Add polenta wedges and stir gently until mixed. 6. Bake for 30 minutes or until heated through. 7. To serve, top each serving with sun dried tomato pesto. Sprinkle with pine nuts, drizzle on glaze, and garnish with basil leaves, if desired.

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HERBED SUN DRIED TOMATO AND BACON BISCUITS WITH LEMON PESTO COMPOUND BUTTER NOVEMBER’S HONORABLE MENTION With the savory flavors of three Italian cheeses, these tender biscuits are sure to please any dinner guest. Enjoy each bite of these flaky biscuits that are lightly crisped on the outside and are full of fresh flavors of sun dried tomatoes, chives, and bacon bits. Perfect to be served alongside a creamy soup in cool autumn evenings or simply enjoyed with the fresh lemon and basil infused compound butter.

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CHEF RICHIE’S NOTES Cheesy, chivey, and studded with bacon, these sun dried tomato biscuits take on a whole new delicious identity! Your guests will love each bite, and even more, the hands that prepared them.

COOK : 25 MIN / PREP : 25 MIN / SERVINGS : 6

INGREDIENTS COMPOUND BUTTER 8 tbsp salted butter, softened at room temperature 1 tbsp prepared basil pesto 1 tbsp finely chopped Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, drained 1 tsp fresh lemon zest 1 garlic clove, finely minced 1 tsp fresh chives, minced

DIRECTIONS COMPOUND BUTTER

2 tsp baking powder

1. Make the compound butter by placing all of the ingredients into a bowl. Using a fork, mix ingredients together until combined. 2. Place the butter into the center of a piece of plastic wrap. Use the plastic wrap to form the butter into a log. Twist the ends and tuck under the butter. Refrigerate for 30-60 minutes.

¼ tsp garlic salt

BISCUITS

BISCUITS 1½ c all purpose unbleached flour

⅛ tsp ground black pepper 4 oz cream cheese, cold and cubed 8 tbsp salted butter, cold and cubed ½ c crumbled bacon, cooked 1 tbsp fresh chives, minced 1 tsp fresh rosemary, finely chopped ¼ c fresh basil, finely chopped ½ c shredded Italian mixed cheese, non-refrigerated style ½ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil ¼ c heavy whipping cream, plus more for brushing tops of biscuits

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. 2. Place the flour, baking powder, garlic salt, black pepper, cream cheese, and butter into a food processor. Pulse several times to combine ingredients. Pulse until the ingredients have the appearance of small peas. 3. Add in the bacon, chives, rosemary, basil, cheese, and sun dried tomatoes. Pulse 5 times. Add in ¼ cup of heavy whipping cream and pulse several times until the dough comes together. Do not over mix. The dough should not be a smooth cohesive round of dough. The dough should come together in pieces. 4. Sprinkle 1 tablespoon of flour onto a flat work surface. Turn out the dough and knead 5-6 times and form the dough into a 1” high disc. You should be able to see pieces of butter in the dough. 5. Using a 2.5” biscuit cutter, cut out 6 rounds. Place the biscuits 2” apart. Brush the tops with cream. Bake for 25 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Serve with compound butter.

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SAVORY GOAT CHEESE DANISH PASTRIES WITH SUN DRIED TOMATO BACON JAM DECEMBER’S HONORABLE MENTION If you are in search for an appetizer to impress guests with at your next soiree, you are in luck!  We’re so happy any time we receive dishes that have creative uses of our sun dried tomatoes, like the sun dried tomato-bacon jam in this dish. The star shapes, jam, pistachios, and use of goat cheese is a more sophisticated method than just cream cheese.

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CHEF RICHIE’S NOTES These goat cheese stuffed puff pastry pinwheels were so fun to make, and even more delicious. The sweetness of the jam and pistachios, paired with the savory goat cheese and sun dried tomatoes make for a flavor experience that’s music to your mouth!

COOK : 1 HR 10 MIN / PREP : 20 MIN / SERVINGS :8

SUN DRIED TOMATO BACON JAM

PASTRY PINWHEEL

½ lb thick sliced bacon, slices cut in half (3-4 inches)

2 tbsp balsamic vinegar

2 sheets puff pastry

1 tsp smoked paprika

1 tbsp flour

1 8.5 oz Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil

2 tbsp brown sugar

6 oz goat cheese, softened at room temperature

1 small white onion, chopped

Smoked salt, applewood, hickory or plain sea salt

1 shallot, chopped

2 tbsp maple syrup

1 egg, beaten 3 tbsp pistachios, finely ground

2 cloves garlic, minced

DIRECTIONS SUN DRIED TOMATO BACON JAM

1. Preheat oven to 350°F. 2. Place bacon on a parchment lined baking sheet and bake 18-20 minutes until almost crispy. Remove from oven and drain on a paper towel. 3. In a large skillet, combine 1 tablespoon of the tomato oil with the bacon to finish cooking over low heat. Add in the onion and shallot and cook down for 3-5 minutes. Add in the garlic and stir. Add ½ cup of the tomatoes and cook 1 minute, then add the vinegar, paprika, brown sugar, and syrup. Stir and cook until all is combined and cooked down. This should take 3-5 minutes. 4. Remove from heat and add to a small processor. Pulse several times until it’s a chunky jam. Season with the salt and pepper to taste, pulse again, and then remove and let cool. PASTRY PINWHEEL

1. Place parchment paper on two baking sheets. 2. Working on a floured surface, rolling each pastry sheet to a 16 x 8 inch square and cut into 8 x 4 inch squares. 3. Add ½ teaspoon of cheese to center of each square, then add a ½ teaspoon of jam. 4. With a sharp knife, cut from the corners diagonally to about ½ inch from the center. Then fold every other piece to center to make a pinwheel design. Brush with beaten egg. 5. Bake 18-20 minutes. Garnish with ground pistachio if desired.

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SUN DRIED TOMATO AND BASIL BAGELS JANUARY’S HONORABLE MENTION

It’s believed that Rome contained more than 200 bakeries that sold fresh breads to loyal patrons dating back to 100 BC. Tender California sun dried tomatoes paired with sweet basil baked into the soft bread makes a great after school snack or a quick breakfast for a busy morning.

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CHEF RICHIE’S NOTES This recipee was one of the biggest challenges of my career, but worth the work. The sun dried tomatoes add Mediterranean notes to the soft, yet crunchy, chewy, and salty bagels. They are perfect for sandwiches, or with cream cheese and lox, or simply toasted with butter.

BAGEL 1 tsp dry active yeast

½  tsp dried basil

1 tbsp honey

½  tsp salt

1 c room temperature water

1 tbsp olive oil

3 c bread flour

1 small egg

3 tbsp Bella Sun Luci Sun Dried Tomatoes in Olive Oil, diced

2 tbsp cornmeal

KETTLE WATER 3 quarts water ⅓ c molasses

DIRECTIONS

COOK : 50 MIN PREP : 25 MIN SERVINGS : 6

1. Combine the yeast, honey, ½  cup of water, and ½ cup of flour in a stand mixer bowl. Stir the mixture until fully incorporated and let rest for 10 minutes. 2. While the mixture is resting, in a separate bowl, beat the egg then add the olive oil and remaining water. Also, prepare your proofing bowl by oiling the sides and bottom with olive oil. 3. When 10 minutes have lapsed, add the egg mixture to the mixing bowl. Place the bowl in the stand mixer and attach the dough hook. Add 2 cups of flour to the bowl and begin mixing on low speed to incorporate the flour. Once thoroughly mixed, add the salt, basil, diced sun dried tomatoes, and remaining flour. Increase the speed to medium and mix for approximately 10 minutes. If after about 5 minutes the dough is still sticking to the sides of the bowl, add an additional tablespoon of flour (one at a time) and continue mixing until the dough pulls away from the bowl and forms a tight ball around the dough hook. Once thoroughly mixed, turn off the mixer and using a dough scraper fold the dough into your proofing bowl and cover for approximately one hour, or until the dough has doubled in size. 4. While the dough is proofing preheat your oven to 450°F. 5. Once the dough has doubled in size, punch it down, fold onto a lightly flour surface, and divide into 6 equal pieces. 6. With a cupped hand, roll each piece into a tight ball, cover, and let rest for 10 minutes. 7. While the dough is resting, prepare your sheet pan by lining it with parchment paper followed by a light dusting of cornmeal. Once rested, push your thumb through the center of each ball and enlarge the hole as you turn the dough in your hands until the desired size is achieved. 8. Place the formed dough on the prepared sheet pan, cover, and let rest for 30 minutes. 9. While the dough is resting, place the pot on the stovetop, add the water and molasses, cover, and bring to a boil. 10. Once rested, turn your oven down to 400°F, remove the lid from the pot, and gently lower 3 bagels into the boiling kettle water (top side down first) turning after 1 minute, followed by an additional 30 seconds. 11. Place the boiled bagels back on the sheet pan and place into the oven for a total of 20 minutes, turning the sheet pan at 5 minute intervals. Remove the sheet pan from the oven and place the bagels on a cooling rack for 1 hour before serving.

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SUN DRIED TOMATO HOT WINGS WITH GORGONZOLA RANCH FEBRUARY’S HONORABLE MENTION

Spicy hot sauce was mellowed by creamy cheese and boldly flavored by sun dried tomatoes in this Bella Sun Luci Hot Wings dish paired with a Gorgonzola Ranch. This tender chicken with flavorful sauce takes minimal time to create and is a memorable appetizer or tasty entrée. 

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CHEF RICHIE’S NOTES These hot wings will make even a native of Buffalo, New York proud. Sassy, crunchy, rich and yes, hot! Perfect for any party at which you want to light a fire on your guests’ taste buds!

COOK : 50 MIN / PREP : 25 MIN / SERVINGS : 4

INGREDIENTS ¾ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil

⅔ c quality prepared ranch dressing, divided

16 chicken drummettes, about 2.5 lbs

2 tbsp Worcestershire sauce

½ tsp table salt

¼ c crumbled gorgonzola or blue cheese

½ tsp ground black pepper

¼ c sliced scallions

½ c hot sauce, common Louisiana type

DIRECTIONS 1. Drain the ¾ cup of the sun dried tomatoes, and reserve 1 tablespoon of the oil. 2. Preheat oven to 375 °F. 3. Place wings with space between on a large parchment lined baking pan with 1-inch sides. Sprinkle wings with salt and pepper and allow to come to room temperature for about 20 minutes while oven preheats. Bake wings on middle rack for 25-30 minutes, or until cooked through and lightly browned on edges, turning after 15 minutes, remove from oven. 4. Meanwhile, place the drained sun dried tomatoes in a large mixing bowl and finely chop with a stick blender (alternately, finely chop by hand). Add ⅓ cup of the ranch dressing, the hot sauce, the worcestershire sauce, and the gorgonzola, whisk thoroughly. Set aside. 5. Place a ½ cup of the sauce into a small mixing bowl, whisk last ⅓ cup of ranch into mixture, set aside. 6. Grill or bake: preheat barbeque grill to medium hot temperature or raise oven temperature to 425°F. Brush wings with the reserved tablespoon of oil from the sun dried tomatoes and grill or bake an additional 15-20 minutes turning at least once, or until crisp and brown, or desired doneness. 7. Remove wings to bowl of sauce, toss, and serve with side of dressing and a sprinkle of scallions.

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CHEESY SUN DRIED TOMATO SODA BREAD MARCH’S HONORABLE MENTION Perfect for St. Patrick's Day or anytime you're in need of a savory dish. The rustic round loaf is studded with fresh mushrooms and our tender sun dried tomatoes. Each bite provides rich flavor made from a combination of gruyere cheese and buttermilk. 

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CHEF RICHIE’S NOTES A lovely and savory variation of an old favorite and a complement to Irish and Mediterranean culture. The mushrooms and sun dried tomatoes add character and can be enjoyed at any time of year, not just in March. I recommend adding extra mushrooms of any kind to level up this baker’s pride.

COOK : 55 MIN / PREP : 20 MIN / SERVINGS : 6

INGREDIENTS 4 c all purpose flour

1 large egg

1 tbsp sugar

½ c shredded cheese, gruyere

1 tsp baking soda

½ c Bella Sun Luci Sun Dried Tomatoes in Olive Oil, diced ½-inch

2 tsp kosher salt

½ c mushrooms, oyster, cooked, diced ½-inch

4 tbsp cold unsalted butter, cut in ½-inch cubes 1 ¾ c cold buttermilk, shaken

DIRECTIONS 1. Chop the mushrooms and cook in a dry pan over medium high heat until they are brown and have released their moisture. 2. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 3. Combine the flour, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. 4. With the mixer on low speed, slowly add the buttermilk and eggs to the flour mixture. Add in the sun dried tomatoes, mushrooms, and cheese, then mix gently to combine. 5. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated edge knife. 6. Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.

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MEDITERRANEAN LAMB MEATBALLS OVER PEARL COUSCOUS VEGGIE MELANGE WITH SUN DRIED TOMATO TZATZIKI APRIL’S HONORABLE MENTION Bright and subtle hints of the freshest flavor and tender sun dried tomatoes are found ribboned throughout this dish! Within each bite bursts of fresh mint, cucumber, and lemon are found through the creamy homemade tzatziki. The hearty meatballs offer a surprising ingredient of cinnamon that makes this meal unforgettable.

COOK : 50 MIN PREP : 25 MIN SERVINGS : 6

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CHEF RICHIE’S NOTES

INGREDIENTS SUN DRIED TOMATO TZATZIKI SAUCE 1 8.5 oz jar Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, drained and reserved

Comfort food with Mediterranean flair, this is a true cook’s dish. Fun to make, hearty, and delicious! It can be served with spaghetti or any pasta instead of the pearl couscous. 1 lb ground lamb meat

ISRAELI COUSCOUS 2 tbsp reserved sun dried tomato oil 1 large onion, chopped 6 garlic cloves, minced

1 c plain Greek yogurt

1 tsp Italian seasoning

8 oz mushrooms, sliced

4 garlic cloves, minced

1 tsp cumin

2 tsp fresh dill, chopped

1 tsp paprika

1½ c small zucchini, cut into ½-inch thick halves

1 tbsp fresh mint, chopped

1 tsp cinnamon

½ tsp salt

1 tsp salt

1½ c chicken stock

1 tbsp lemon zest

1 tsp black pepper

1 tbsp lemon juice

3 large garlic cloves, chopped

1 c Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil

1 c English cucumber, chopped into ¼-inch dices

3 tbsp fresh mint, chopped

MEATBALLS 1 8.5 oz jar Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, drained and oil reserved

DIRECTIONS

2 eggs, beaten ¾ c crumbled feta cheese ¾ c panko breadcrumbs 2 tbsp reserved sun dried tomato oil

1 c Israeli couscous

½ tsp salt ½ tsp black pepper 2 tbsp fresh mint, chopped, plus more for garnish ½ c crumbled feta cheese, plus more for garnish

1. Begin by draining the jars of sun dried tomatoes for both the tzatziki sauce and the meatballs in a colander placed over a bowl. Reserve the drained oil. 2. To make tzatziki sauce, combine half of the drained tomatoes (approximately 1 jar), yogurt, garlic, dill, mint, salt, zest, lemon juice, and cucumber in small bowl and stir to combine. Refrigerate and let the flavors meld until you are ready to serve. 3. In a large bowl, combine all of the meatball ingredients. Knead the mixture with your hands until well combined and form into small meatballs, about the size of golf balls. 4. Place the meatballs in a large, cold non-stick frying pan. Turn the heat on medium and brown meatballs on all sides, turning with tongs as they brown. Reduce heat to medium low, cover, and cook for 5-7 minutes until the meatballs are cooked through and the temperature in the center is 155-160°. Remove the meatballs from the pan and tent with foil to keep warm while you prepare the couscous. 5. To make your couscous, add the 2 tablespoons of reserved sun dried tomato oil to the pan drippings from the meatballs. Cook the onions and garlic over medium high heat until fragrant, about 2 minutes. Add the mushrooms and zucchini and continue cooking, stirring frequently, until the mushrooms have released most of their juices and zucchini begins to lightly brown. 6. Add the couscous to the pan and continue to cook, stirring frequently, for about 3 minutes, until the couscous is golden and toasty. Add the chicken stock, sun dried tomatoes, salt, and black pepper to the pan. Bring to a boil and then reduce the heat to low. Cover and cook for 12-15 minutes until all of the stock is absorbed and the couscous is tender. Just before serving, stir in the mint and feta cheese. 7. To serve, place a large spoonful of couscous on a plate, top with several meatballs, and a dollop of tzatziki. Garnish with more mint and feta cheese crumbles.

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SUN DRIED TOMATO CRAB BEIGNETS WITH CAJUN SUN DRIED TOMATO REMOULADE MAY’S HONORABLE MENTION Each crispy morsel pairs with the smooth, buttery texture of the sun dried tomato remoulade. The savory beignets are studded with sweet crab meat and tender sun dried tomatoes making them truly irresistible to any guest.

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CHEF RICHIE’S NOTES First the crunchy outside and then the hot, gooey, crabtastic inside. This dish is a test kitchen favorite! The saucy cajun remoulade makes this dish a harmonic whole greater than the sum of its parts.

COOK : 10 MIN / PREP : 35 MIN / SERVINGS : 6

SUN DRIED TOMATO CRAB BEIGNETS 8 oz cooked lump crab meat, shells carefully removed  ½ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, finely chopped ½ c green onions, finely chopped

CAJUN SUN DRIED TOMATO REMOULADE ⅓ c mayonnaise  ⅓ c sour cream ¼ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil, finely chopped

1 tsp garlic, minced

1 tsp garlic, minced

1 tsp salted cajun seasoning

1 tbsp lemon juice

½ tbsp lemon juice 

1 tsp Worcestershire sauce

1 c unbleached flour

1 tsp Dijon mustard 

1 tsp baking powder

¼ tsp salted cajun seasoning

1 c water, at room temperature

⅛ tsp smoked paprika

Vegetable oil, for frying ¼ c green onions, finely sliced 1 lemon, cut into wedges, for serving

DIRECTIONS 1. In a large bowl, combine all beignet ingredients untill well combined; set aside at room temperature for 30 minutes.  2. Meanwhile, combine all remoulade ingredients and refrigerate until ready to serve.  3. In a medium pan, heat oil to 325°F.  4. Quickly dip a measuring tablespoon in heated oil (dipping the tip will help batter release from spoon easily); scoop a heaping spoonful of batter and carefully drop batter into oil. Fry in batches for about 2-3 minutes per batch. It is important to keep oil at 325°F for beignets to fully cook on inside. 5. Transfer fried beignets to a cooling rack to drain excess oil; repeat until all beignets are fried. 6. Serve with prepared remoulade, lemon wedges, and extra green onions for garnish.

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2021 RECIPE CONTEST

GRILLED SKIRT STEAK WITH BELLA SUN LUCI SUN DRIED TOMATO MAQUE CHOUX & SPOON BREAD JUNE’S HONORABLE MENTION The maque choux showcases bright flavors of peppers, sweet sun dried tomatoes, fresh corn, and lemon juice. A classic cajun dish that is regularly served atop other southern courses like skirt steak. This dish isn’t complete without the southern staple of the souffle-like corn bread.

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BELLA SUN LUCI

2021 RECIPE CONTEST

COOK : 50 MIN / PREP : 40 MIN / SERVING : 8 PERSON S CHEF RICHIE’S NOTES Velvety textured grilled steak, crunchy corn, and Louisiana vegetables set off by our sun dried tomatoes and soft-as-a-cloud corn bread all combined into one delicious dish. A great addition to your repertoire during any of the four seasons. I hope you’ll try your hand at this cajun-creole masterpiece!

DIRECTIONS MAQUE CHOUX

½ c Bella Sun Luci Sun Dried Tomato Halves in Olive Oil, chopped

1. Bring the chicken stock to a simmer in a 2 quart sauce pot. Add the chopped sun dried tomatoes and remove from heat. Let steep for 30 minutes and then remove the tomatoes keeping on the side for later. Leave behind the chicken stock for use in the Spoon Bread. 2. Preheat a large sauté pan for 3-5 minutes. Place the bacon lardons in with a tablespoon of water and slowly render out and then crisp up as the water evaporates. 3. Once the bacon is brown and crispy, remove the pieces and set aside. Add the onion, celery, bell pepper, garlic, and thyme to sweat for 1-2 minutes. A little color is fine, but don’t overcook the vegetables. 4. Next, add the bacon, sun dried tomatoes, and the corn; continue cooking for 1 minute. Season with salt, pepper, and cayenne. 5. Turn the heat down to low and add the butter, 1 tablespoon at a time, stirring to coat the vegetables. Season with lemon juice and sliced green onion. Salt and pepper to taste.

½ c bacon or lardon, diced

SKIRT STEAK

INGREDIENTS MAQUE CHOUX 1 qt chicken stock

¼ c yellow onion, diced ¼ c celery, diced ¼ c green bell pepper, diced ¼ c red bell pepper, diced 3 garlic cloves, minced 2 sprigs thyme, leaves reserved 6 cobs sweet corn, kernels removed 1 tbsp kosher salt

1. Season steak with salt and pepper. Cook on a hot grill or sauté pan for about 3- 4 minutes on each side. SPOON BREAD

1. Preheat oven to 350°F. 2. Bring the chicken stock back to a simmer and add the sugar and salt. Pour the cornmeal into the simmering stock, whisking to prevent clumping. 3. When thickened (about 5 minutes), pour contents into a mixing bowl. Starting with the eggs, add the rest of the ingredients, one at a time, blending until homogenous. 4. Butter a 2-½ quart baking dish and pour the contents into the prepared dish. Bake, uncovered for 45 minutes at 350°F.

½ tsp fresh black pepper 1 pinch cayenne pepper, to taste

SPOON BREAD

1 tsp lemon juice

1 qt flavored chicken stock, reserved from Maque Chox

2 tbsp unsalted butter

1 c stone ground yellow cornmeal

3 green onions, sliced thinly

3 tbsp sugar

SKIRT STEAK

1 tsp salt

2 lb skirt steak, cleaned

½ tsp baking powder

Salt and Pepper

2 tbsp butter 3 large eggs

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2021 RECIPE CONTEST

THE BELLA SUN LUCI STORY Our family story began in Sonoma, California, surrounded by the natural beauty of Sonoma’s Vineyard landscapes and wineries which line the valley. In 1982, we moved to the small farming community of Gridley, California located in the Feather River Valley known for its rich river bottom soil and long summer growing season. Just north in Chico you can find our beautiful rustic Italian style storefront, which welcomes you to our family business.

OUR MOTTO

WHY SUN DRIED TOMATOES?

“Il gusto della vita” means to “savor life the Italian way” and at Mooney Farms we enjoy life by experiencing good food and spending time around the table with our family and friends.

Sun Dried Tomatoes are an Italian kitchen staple. Bella Sun Luci tomatoes are produced right under the California sun. Full of antioxidants and flavor, sun dried tomatoes are a lycopene rich food. Enjoying this power packed super food has shown association with lower rates of cardiovascular disease according to the American Institute of Nutrition. Our California grown sun dried tomatoes are produced in the time-honored method using Italian herbs and 100% pure olive oil to preserve freshness and quality.

We have stayed true to our original family recipe handed down over many generations. Honoring this legacy, every item we produce is crafted with fresh ingredients found in Northern California.