For an additional flare, try the recipes:

SUN-DRIED TOMATO

CREAM SAUCE

·    1 Tbsp. extra-virgin olive oil

·    1 Tbsp. garlic, peeled and minced

·    1 ½ c. heavy cream

·    2 oz. sun-dried tomatoes, re-hydrated and chopped

·    2 oz. Asiago cheese, grated

·    Juice from 1 lime

·    Salt and pepper to taste

Using a small saucepan, place on stovetop over medium-high heat.

Once the pan has heated, add the olive oil and garlic. Stir garlic until it becomes golden brown.

Add the heavy cream and the chopped sun-dried tomatoes.

Heat the cream until it comes to a boil. Remove cream from heat.

Add the asiago cheese and lime juice. Season with salt and pepper. Reserve until needed, serve warm.

PECAN & CILANTRO PESTO

·    1 c. pecans, roasted and chopped

·    1 c. cilantro, roughly chopped

·   ½ c. Asiago cheese, grated

·    2 oz. garlic, peeled and minced

·    ½ c. extra-virgin olive oil

·    Salt and pepper to taste

Place all of the above ingredients into a food processor.

Using the low speed, pulse the mixture until it is well incorporated.

Do not process too long; you still want the presto to have good texture.

Place into a storage container and refrigerate until needed.