1 Bottle (7 fl. oz.) Mr. Q Cucumber Soda
4 basil leaves (plus extra leaves for garnish)
Juice of 1 lime
1 jigger of vodka
What to do:
In a cocktail shaker muddle the basil leaves with lime juice. Add vodka and ice to shaker, shake until chilled. Fill a highball glass with fresh ice. Pour shaker mixture over ice and top with whole bottle of soda. Garnish with basil leaves. Makes 1 highball.
¾ cup olive oil3 tbsp. Alessi white balsamic vinegar
2 garlic cloves crushed or finely chopped
1 tbsp. Dijon mustard
Salt and pepper to taste
What to do:
Combine all ingredients and whisk together. Serve over butter lettuce, avocado and cherry tomatoes. Add World Market® Chili Mangoes and World Market® Roasted Salted Pepitas. The spice of the mango and crunch of the pepitas give this salad a little kick and great texture.
2 lbs. favorite pasta shapes
World Market® Artichoke Pasta Sauce
World Market® Carbonara Sauce
Your choice of add-ins: marinated artichoke hearts, olives, sundried tomatoes, roasted peppers, marinated mushrooms, shredded cheese, cooked peas and browned sausage.
What to do:
Preheat oven to 350°. Cook each pasta shape according to package. Drain and toss each shape with one of the sauces. Set aside in big bowls. Set out add-ins in separate bowls, and provide empty oven-safe bakers. Have each person fill a baker with their choice of pasta and top with favorite add-ins. Put bakers on a cookie sheet and bake in oven until cheese is bubbly, about 15 minutes.
1 package frozen puff pastry, defrosted
1 jar roasted pepper, tomato or olive bruschetta
3–4 small Roma or heirloom tomatoes, chopped
2–4 tbsp. olive oil
1 oz. shaved Parmesan cheese
Fresh basil for garnish
Preheat oven to 400°. Cut pastry into 9 squares and crimp sides to form tarts. Brush with olive oil and cover with layer of bruschetta. Bake on cookie sheet for 10 minutes. Combine tomatoes, 2 tbsp. olive oil, Parmesan, and salt and pepper to taste. Remove pastry from oven and top each tart with the tomato mixture. Bake until golden brown. Top with chopped basil. Makes 9 tarts.
2 tbsp. World Market® extra virgin olive oil
Juice from ½ lemon
2 tbsp. chopped fresh basil, thyme, rosemary or combination
¼ tsp. kosher salt
Fresh ground pepper to taste
Arrange your favorite antipasto items on a platter. We used tortellini, marinated artichoke hearts, Daniele Italian meats, prosciutto and World Market® olives. Combine the above ingredients and drizzle over antipasti for a quick and easy appetizer.
3½ cups freshly brewed World Market® Espresso or strong coffee
¾–1 cup (depending on sweetness desired) Vanilla Torani Syrup
Combine espresso and Torani in a 9x13 inch baking dish. Freeze uncovered until ice crystals begin to form, about 1 hour. Stir the crystals with a fork. Return to freezer and stir every 30 minutes until granita freezes with a light feathery texture, about 3 hours total. Serve immediately with a dollop of whipped cream and a sprinkling of cinnamon or cocoa.
I½ cup Biscoff spread
1 8 oz. block cream cheese, softened
½ cup powdered sugar
½ tsp. vanilla
Beat all the ingredients together with a mixer until smooth. Recipe frosts 1 dozen cupcakes, and is delicious on spice, vanilla or chocolate cakes.
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