RECIPE INGREDIENTS
2 lemon wedges 
1/2 ounce capers
5 ounces artichoke hearts, quartered
3 ounces olive oil
1 ounce all-purpose flour
1 tbsp fresh picked sage
4 thin slices of Prosciutto ham
4 chicken breasts 5 oz. 
1 tbsp salt
2 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tbsp butter

Serves 4

RECIPE DIRECTIONS
Lightly salt 4 chicken breasts. Sprinkle evenly with chopped sage. Place very thinly sliced Prosciutto ham on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan on medium-low. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 2 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large 15 1/2 inch platter, place chicken breasts topped with reduced sauce and garnish with capers and lemon wedges.

RECIPE INGREDIENTS
BBQ Sauce
1/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red chili powder
1 cup Bama Apple Butter
1 cup Spicy BBQ sauce (Salt Lick or Stubb's)

OTHER INGREDIENTS
1 tablespoon rib rub
1 rack pork spareribs or baby back ribs

Serves 2 (Two Half Racks)

RECIPE DIRECTIONS
In a large mixing bowl, mix all the bbq sauce ingredients above and put in refrigerator.

Line a glass baking dish with foil and place your rack of ribs inside. Sprinkle rib rub over entire rack of ribs and let sit in refrigerator for 30 minutes to tenderize.

Pour bbq sauce mixture over the entire rack of ribs and make sure the ribs are curving upwards with only the ends touching the foil. Cover the entire dish with foil.

Preheat oven to 300F and slow cook for up to 5 hours. Remove foil the last 15 minutes to allow sauce to thicken.

RECIPE INGREDIENTS
1/4 teaspoon olive oil
1 large red onion, thinly sliced
1/4 tablespoon maple syrup or light brown sugar
1/4 tablespoon balsamic vinegar
1 teaspoon dried basil
2 hot italian sausage links
1/2 cup pepperoni
1 cup italian arrabiata tomato sauce
pizza dough, rolled into 18" to 19" round as needed
1/2 cup shredded fontina
1/2 cup crumbled goat cheese
1/2 cup shredded romano
1/2 cup shredded mozzarella
1/4 teaspoon toasted fennel seeds
1/4 teaspoon crushed red pepper

Serves 2

RECIPE DIRECTIONS
In a large nonstick saute pan, heat olive oil over medium heat. Saute onion stirring frequently, for about 10 minutes, until carmelized to golden brown. Stir in maple syrup, vinegar and dried basil; set aside.

Cook italian sausage in a saute pan until golden brown and slice into two halves lengthwise. Cut sausage into 1/4" strips at an angle.

Roll out pizza dough and spread the arrabiata tomato sauce over the dough, leaving a 1/2" border. Arrange cheese blend on top; top with onions, sausage strips and pepperoni. Sprinkle with toasted fennel seeds and crushed red pepper.

Preheat oven to 475F with pizza stone. Bake for 12 to 14 minutes until crust is crisp.

RECIPE INGREDIENTS
3 sweet italian sausage links
4 cups rigatoni pasta
2 cloves garlic
2 tbsp of parmesan cheese
1 large jar of your favorite italian tomato sauce
Pinch Italian parsley
1/2 tbsp of salt
1/4 tbsp crushed black pepper
3 basil leaves
2 tbsp extra virgin olive oil
5 cups water

Serves 4

RECIPE DIRECTIONS
Cut casing from italian sausage and discard. Sear diced garlic on medium-high in the extra virgin olive oil until golden brown. Sear the sausage on medium in the extra virgin olive oil until golden brown. Season with salt and pepper.

Heat tomato sauce on medium-low for 15 minutes in a saucepan. Add italian sausage, garlic and fresh chopped basil to the tomato sauce mixture. Boil rigatoni pasta for 10 minutes and strain. Pour tomato mixture on top of the pasta and shred parmesan cheese on top for flavor.