1. Preheat your grill to a medium-high setting.
2. In a bowl, mix the grape tomatoes, olives, capers, garlic, and red pepper flakes until well-combined.
3. Lay one piece of tilapia in the center of a piece of foil. Season the fish liberally with salt and pepper. Spoon 1/4 of the olive and tomato mixture over the top of the fish. Fold all of the sides of the aluminum foil up to form a “boat” around the fish. Pour 1/2 Tbs. of white wine over the fish and veggies. Top fish with 1/2 Tbs. of butter, broken into small pieces. Completely seal the aluminum foil up and around the fish and veggies so that the seal is on top, and no liquid will be able to escape during grilling.
4. Repeat the process with the remaining fish.
5. Grill the sealed fish packets for approximately 15-17 minutes, or until the fish has cooked through and the tomatoes have softened.
6. Serve immediately over a bed of rice or quinoa.

1. Turn the oven broiler on to high. Lightly beat the eggs in a small bowl with the salt and pepper. Set aside.
2. In a 10-inch oven save skillet, heat the olive oil. Add the onions and garlic with a small pinch of salt and stir. Cook for about 4 minutes, until the onions begin to soften. Add the basil, oregano, artichoke hearts and sun dried tomatoes. Cook for an additional 4 minutes until the mixture is very fragrant. Add the salt and pepper and the spinach. Stir occasionally, allowing the spinach to wilt.
3. Flatten the mixture to cover the bottom of the pan. Pour in the eggs and make sure to cover all of the mixture in the pan. Let the eggs cook for about 2 minutes, they will begin to set. Sprinkle the feta cheese on top and cook for an additional 2 minutes. Place the pan into the oven and let the frittata broil for about 5 minutes until the eggs are fully cooked and the edges are browned.

1. Preheat the oven to 300 degrees. Line a 10×15 rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, walnuts, pepitas, coconut, brown sugar, flax seed and salt and mix well.
3. Over medium heat, combine the olive oil, honey and vanilla extract in a small saucepan. Stir well until warm.
4. Gently pour the olive oil mixture over the oat mixture and stir well until combined.
5. Spread the mixture out into an even layer onto the prepared baking sheet. Bake in the 300 degree oven for 30 minutes, stirring every 10 minutes. At the end of 30 minutes, the granola should be slightly browned and very fragrant.
6. Remove from the oven and let the granola cool on the baking sheet for 20 minutes. Small clusters will form as the granola cools.

1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a Silpat liner. In a small bowl, whisk the buttermilk and egg and set aside.
2. Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet but should pull away from the sides.
3. Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer stick; it shouldn’t take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
4. Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.
5. Cool on a wire rack or serve warm.

Recipe developed by Cassie Laemmli of Bake Your Day

1. Line a 10×15 rimmed baking sheet with parchment paper, set aside.
2. Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.
3. Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.
4. While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.
5. After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.
6. Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.
7. Serve warm.

Recipe developed by Cassie Laemmli of Bake Your Day

1. Preheat your oven to 375 degrees, line a roasting pan with foil and drizzle with a tablespoon of STAR olive oil.
2. Open the roast like a book. On one half of the roast spoon on the 4 cups of prepared stuffing, spread evenly.
3. Fold the other halve over top of the stuffing. Use a sharp knife and carefully score the top layer of fat be careful you don’t score the meat underneath. Tie and knot the stuffed pork loin with kitchen string several inches apart.
4. Season the top of the roast with kosher salt and black pepper.
5. Place the stuffed roast into the foil-line roasting pan and insert an oven-safe instant read thermometer to the thickest part of the roast. Roast, fat side up, in a preheated oven for 1-1/2 to 2 hours or until the thermometer reads 160 degrees.
6. At the 150 degree mark brush the roast with STAR raspberry balsamic glaze and place back into the oven to finish cooking.
7. Remove from the oven and brush again with the glaze and cover lightly with tinfoil. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

1. In a large bowl, combine cantaloupe, mozzarella and basil. Gently toss to combine. Set aside. Turn on oven broiler and place rack nearest to the element. Lay sliced baguette onto a baking sheet and drizzle or brush with garlic olive oil. Place bread into broiler to toast. Remove once golden brown and allow to cool.
2. In skillet over medium high heat, fry the thinly sliced prosciutto ribbons until they are crispy. Remove from skillet and drain on a paper towel. Set aside.
3. To assemble, top each slice of baguette with a generous portion of cantaloupe/mozzarella mixture. Top with fried prosciutto and then drizzle STAR Modena Balsamic Glaze over the top. Serve and devour.

1. Preheat oven to 400 degrees.
2. Using a peeler, peel the skin off two large sweet potatoes. Cut into cubes. Place in large bowl. Toss with Star Family Reserve Creamy Balsamic Glaze, red pepper flakes, rosemary, thyme, garlic and salt and pepper to taste. Throughly coat sweet potatoes with ingredients.
3. Line a baking sheet with aluminum foil. Drizzle baking sheet and aluminum with garlic olive oil. Pour all sweet potatoes onto the baking sheet. Bake for 15 minutes. Gently remove baking sheet from oven, turn potatoes, and return to oven for 15 more minutes or until the sweet potatoes are fork tender.
4. Place in serving dish. Garnish with chopped walnuts, cranberries and goat cheese. Serve while warm and devour.