Chop your ripest, finest tomatoes. Late season yellow shown here. Gently turn adding desired amount of salsa di parma. Heat your crust, shown here are flat pita breads sliced in strips. Scoop a teaspoon of tomato mixture on each slice.

Pound cutlet thin enough to roll. Line center with mixture of cooked Broccoli and SDP. Roll in egg and breadcrumbs. Sauté in coconut oil, then bake at 350 for 20 minutes

Boil and drain pasta, stir in SDP , Sprinkle with Panko bake for 30 minutes at 400.

Chop stems, celery, carrots and onion, sauté in 3 tablespoons both olive oil and butter.

Let cool and stir in heaping tablespoon of SDP and 1 cup of panko or favorite breadcrumbs. Generously stuff mushroom caps and bake at 400 for 20 minutes.

From the kitchen of Patty and Alan Walsh, Garden City ,NY

Saute' fresh tomatoes, basil ,olive oil, Salsa Di Parma and a dollop of ricotta and toss with you favorite pasta.

Cooked your linguini as usual or as box directions.

In a separate sauté pan heat 2 tablespoons of olive oil.

Add defrosted shrimp and calamari rings and sauté for 2-3 minutes until opaque.

Remove linguini from boiling water with tongs right into the sauté pan. Add 2-3 tablespoons of Salsa Di Parma and toss. Plate and sprinkle with fresh chopped parsley.

Left over rice, stir in 1-2 eggs and 2-3 tablespoons of salsa di parma. Form into your favorite shape and roll in breadcrumbs. Heat at 400 for 10 minutes on a oiled baking sheets.

These make great croutons too!

Best garlic bread you will ever make!

Slice your bread, shown is a long ciabatta. Place on a well oiled baking sheet. Spread on Salsa Di Parma and then sprinkle with shredded mozzarella cheese.

Bake for 15 minutes at 400. Place on lowest level in oven.

Rub your desired baking dish with olive oil.

Layer your first vegetable with a speck of Salsa Di Parma on top.

Then layer your second vegetable. sprinkle with evoo and roll in panko. Bake for 40 minutes at 350.

In this dish I used zucchini and plum tomatoes from Long Season Farms. Organic and impressive.

By far my favorite dish. Hundreds of my friends have enjoyed this and so should you!

Defrost your shrimp, remove the tails, devein and butterfly.

Dollop 1/2 teaspoon of Salsa Di Parma on each.

Place under the broiler for 3 minutes. done and amazing!

However, if our daring enough, follow the exact recipe above, but place on a slotted broiler pan in which you have coated the under lying pan with 2 tablespoon of butter, 1/4 olive oil and 1/2 cup of white wine.

Bake at 375 for 12 minutes. Now you have a great scampi style sauce to serve over linguini or rice.

Trim and clean your rapini.
Steam in a shallow fry pan with salted water.
Drain water and add olive oil and rapini. Heat until tender and toss in desired amount of Salsa Di Parma.