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#Mezzetta showcases vibrant culinary creations, flavorful recipes, artisan ingredients, Mediterranean inspiration, home cooking, community engagement, food lovers, unique dishes, shareable moments, creativity, fresh flavors, diverse cultures, passion for food, and culinary adventures.

by to the hatersssss this is delicious #mezzetta

by to the hatersssss this is delicious #mezzetta

Celebrate the beginning of the year AND National Bloody Mary Day with a spicy & delicious Calabrian Chili Bloody Mary 🌶️ Yield: 4-6 cocktails Prep Time: 5 minutes Total Time: 5 minutes INGREDIENTS 2 cups fresh tomato juice ¼ cup Mezzetta® Family Recipes Pasta Sauce ¾ cup fresh lemon juice 3 tablespoons Mezzetta® Calabrian Chili Hot Sauce 2 teaspoons Worcestershire sauce 1 teaspoon celery salt ½ teaspoon garlic powder ½ teaspoon of black pepper 1 ½ ounces vodka Rosemary salt, to garnish* A skewer of Mezzetta® olives and peppers, to garnish INSTRUCTIONS 1. Add all ingredients except the vodka, salt and skewer ingredients to a pitcher and stir to combine. 2. Rim the glass with rosemary salt, fill with ice, add vodka and fill the rest of the glass with the bloody mary mix. 3. Garnish with a loaded skewer of Mezzetta® olives and peppers. *To make the rosemary salt, add ½ teaspoon salt and ½ teaspoon dried rosemary in a mortar and pestle and lightly crush together before serving. #mezzetta #dontforgettamezzetta #mezzettamakesitbetta #bloodymary #bloodymaryrecipe

Celebrate the beginning of the year AND National Bloody Mary Day with a spicy & delicious Calabrian Chili Bloody Mary 🌶️ Yield: 4-6 cocktails Prep Time: 5 minutes Total Time: 5 minutes INGREDIENTS 2 cups fresh tomato juice ¼ cup Mezzetta® Family Recipes Pasta Sauce ¾ cup fresh lemon juice 3 tablespoons Mezzetta® Calabrian Chili Hot Sauce 2 teaspoons Worcestershire sauce 1 teaspoon celery salt ½ teaspoon garlic powder ½ teaspoon of black pepper 1 ½ ounces vodka Rosemary salt, to garnish* A skewer of Mezzetta® olives and peppers, to garnish INSTRUCTIONS 1. Add all ingredients except the vodka, salt and skewer ingredients to a pitcher and stir to combine. 2. Rim the glass with rosemary salt, fill with ice, add vodka and fill the rest of the glass with the bloody mary mix. 3. Garnish with a loaded skewer of Mezzetta® olives and peppers. *To make the rosemary salt, add ½ teaspoon salt and ½ teaspoon dried rosemary in a mortar and pestle and lightly crush together before serving. #mezzetta #dontforgettamezzetta #mezzettamakesitbetta #bloodymary #bloodymaryrecipe

Leftovers from holiday hosting? Transform them into irresistible Grinder Salad Sliders! With Mezzetta Peppers and Olives, they’re the perfect solution to feed everyone at your table! 🫒 #dontforgettamezzetta #mezzetta #grindersalad #sandwich #hosting

Leftovers from holiday hosting? Transform them into irresistible Grinder Salad Sliders! With Mezzetta Peppers and Olives, they’re the perfect solution to feed everyone at your table! 🫒 #dontforgettamezzetta #mezzetta #grindersalad #sandwich #hosting

Save our Beet, Olive, and Kale Salad recipe for your next meal prep, dinner party, or whenever you're craving something fresh and delicious! Yield: 6 servings Prep Time: 30 minutes Total Time: 40 minutes INGREDIENTS 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 tablespoons apple cider vinegar ¼ cup Mezzetta® Drizzle Extra Virgin Olive Oil Salt and pepper 1 package baby kale 6 pre-packaged steamed beets, quartered ½ cup Mezzetta® Sliced Castelvetrano Olives ¼ cup Mezzetta® Pickled Red Onions ½ cup crumbled goat cheese ¼ cup roasted and shelled pistachios INSTRUCTIONS 1. Using a sharp knife, carefully slice off the top and bottom of the orange and grapefruit. Using even downward strokes, slice the peel away from the flesh and discard. Over a bowl, cut between the membranes to segment the citrus. Squeeze the juices from the remaining bits of the citrus into the bowl. Whisk in the apple coder vinegar, olive oil and salt and pepper and set aside. 2. Add the baby kale to a large bowl or platter and top with the quartered beets, citrus, olives, pickled onions, crumbled goat cheese and pistachios. Drizzle all over with the citrus dressing and a few cracks of black pepper before serving. 3. Enjoy! #mezzetta #mezzettamakesitbetta #salad #kalesalad

Save our Beet, Olive, and Kale Salad recipe for your next meal prep, dinner party, or whenever you're craving something fresh and delicious! Yield: 6 servings Prep Time: 30 minutes Total Time: 40 minutes INGREDIENTS 1 navel orange, peeled and segmented 1 blood orange, peeled and segmented 2 tablespoons apple cider vinegar ¼ cup Mezzetta® Drizzle Extra Virgin Olive Oil Salt and pepper 1 package baby kale 6 pre-packaged steamed beets, quartered ½ cup Mezzetta® Sliced Castelvetrano Olives ¼ cup Mezzetta® Pickled Red Onions ½ cup crumbled goat cheese ¼ cup roasted and shelled pistachios INSTRUCTIONS 1. Using a sharp knife, carefully slice off the top and bottom of the orange and grapefruit. Using even downward strokes, slice the peel away from the flesh and discard. Over a bowl, cut between the membranes to segment the citrus. Squeeze the juices from the remaining bits of the citrus into the bowl. Whisk in the apple coder vinegar, olive oil and salt and pepper and set aside. 2. Add the baby kale to a large bowl or platter and top with the quartered beets, citrus, olives, pickled onions, crumbled goat cheese and pistachios. Drizzle all over with the citrus dressing and a few cracks of black pepper before serving. 3. Enjoy! #mezzetta #mezzettamakesitbetta #salad #kalesalad

Juicy, crispy, and packed with bold Calabrian heat, this dish is a game-changer for your next dinner 🔥 Who’s ready to dig in? 😋 Yield: 4 servings Prep Time: 30 minutes Total Time: 1 hour INGREDIENTS 2 tablespoons Mezzetta® Calabrian Pepper Sauce, plus more for serving 4 large garlic cloves ¼ cup balsamic vinegar 1 tablespoon brown sugar 6 tablespoons Mezzetta® Saute Extra Virgin Olive Oil Salt and pepper 4 boneless, skinless chicken thighs 1 cup pearl couscous ½ cup grape tomatoes, quartered ¼ cup Mezzetta® Sliced Castelvetrano Olives 2 tablespoons Mezzetta® Sliced Greek Kalamata Olives 2 tablespoons Mezzetta® Sliced Golden Greek Peperoncini 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil, plus whole leaves for serving Juice of 1 lemon Mezzetta® Drizzle Extra Virgin Olive Oil, for serving INSTRUCTIONS 1. Add the Calabrian pepper sauce, garlic, balsamic, brown sugar, 2 tablespoons of extra virgin olive oil and salt and pepper to a blender and blend until combined. Place the chicken thighs into a ziptop bag and pour the marinade over top, tossing to combine. Marinade for at least 1 hour or up to 2 hours. 2. While the chicken marinates, make your couscous salad. Cook the couscous according to the package directions and allow to cool slightly before mixing in 2 tablespoons of extra virgin olive oil, tomatoes, olives, pepperoncini, parsley, basil and lemon juice. Season with salt and pepper to taste and toss to combine. 3. Heat a skillet with the remaining 2 tablespoons of extra virgin olive oil until hot, and cook on medium-high heat for 4-6 minutes per side until lightly charred and fully cooked. Transfer to a cutting board and slice each chicken thigh. 4. Place a large spoonful of couscous into a serving bowl, add your sliced chicken thigh and garnish with additional Mezzetta® Calabrian Pepper Sauce, a generous drizzle of Mezzetta® Drizzle Extra Virgin Olive Oil, torn fresh basil leaves and extra lemon wedges if desired. 5. Enjoy! #mezzetta #dontforgettamezzetta #mezzettamakesitbetta #spicy #DinnerIdeas

Juicy, crispy, and packed with bold Calabrian heat, this dish is a game-changer for your next dinner 🔥 Who’s ready to dig in? 😋 Yield: 4 servings Prep Time: 30 minutes Total Time: 1 hour INGREDIENTS 2 tablespoons Mezzetta® Calabrian Pepper Sauce, plus more for serving 4 large garlic cloves ¼ cup balsamic vinegar 1 tablespoon brown sugar 6 tablespoons Mezzetta® Saute Extra Virgin Olive Oil Salt and pepper 4 boneless, skinless chicken thighs 1 cup pearl couscous ½ cup grape tomatoes, quartered ¼ cup Mezzetta® Sliced Castelvetrano Olives 2 tablespoons Mezzetta® Sliced Greek Kalamata Olives 2 tablespoons Mezzetta® Sliced Golden Greek Peperoncini 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil, plus whole leaves for serving Juice of 1 lemon Mezzetta® Drizzle Extra Virgin Olive Oil, for serving INSTRUCTIONS 1. Add the Calabrian pepper sauce, garlic, balsamic, brown sugar, 2 tablespoons of extra virgin olive oil and salt and pepper to a blender and blend until combined. Place the chicken thighs into a ziptop bag and pour the marinade over top, tossing to combine. Marinade for at least 1 hour or up to 2 hours. 2. While the chicken marinates, make your couscous salad. Cook the couscous according to the package directions and allow to cool slightly before mixing in 2 tablespoons of extra virgin olive oil, tomatoes, olives, pepperoncini, parsley, basil and lemon juice. Season with salt and pepper to taste and toss to combine. 3. Heat a skillet with the remaining 2 tablespoons of extra virgin olive oil until hot, and cook on medium-high heat for 4-6 minutes per side until lightly charred and fully cooked. Transfer to a cutting board and slice each chicken thigh. 4. Place a large spoonful of couscous into a serving bowl, add your sliced chicken thigh and garnish with additional Mezzetta® Calabrian Pepper Sauce, a generous drizzle of Mezzetta® Drizzle Extra Virgin Olive Oil, torn fresh basil leaves and extra lemon wedges if desired. 5. Enjoy! #mezzetta #dontforgettamezzetta #mezzettamakesitbetta #spicy #DinnerIdeas

Our viral One Pan Spaghetti is back! It’s the easiest way to impress your family or feed a crowd 🍝 Don’t forget to save this one! Yield: 4 servings Prep Time: 15 minutes Total Time: 55 minutes INGREDIENTS 12 ounces spaghetti, broken in half 2 tablespoons extra virgin olive oil 1 (24 ounce) jar Mezzetta® Family Recipes Marinara 2 cups water 1 lb. lean ground beef 2/3 cup panko breadcrumbs ½ cup Mezzetta® Basil Pesto Salt and pepper, to taste Fresh basil leaves, torn to garnish Freshly grated parmesan cheese, for serving INSTRUCTIONS 1. Preheat your oven to 475°F. 2. Add the uncooked spaghetti to the baking dish, drizzle with olive oil and cover with the Mezzetta® Family Recipes Marinara and water, tossing everything together to coat. 3. To a large bowl, add the ground beef, breadcrumbs_, Mezzetta® Basil Pesto_ and salt and pepper. Using a rubber spatula, mix everything together until combined and roll into roughly 16 1-inch meatballs. 4. Place meatballs on top on the pasta, cover with aluminum foil and transfer to the middle rack of the oven to bake for 30 minutes. 5. Remove the foil and return to the oven for an additional 6-8 minutes or until the sauce is thickened and the meatballs are browned on top. If the sauce is too thick, add some hot water until it has reached your desired consistency. 6. Divide the mixture among 4 bowls and garnish with torn fresh basil and grated parmesan before serving. 7. Enjoy! #mezzetta #dontforgettamezzetta #onepan #onepanmeal #spaghetti

Our viral One Pan Spaghetti is back! It’s the easiest way to impress your family or feed a crowd 🍝 Don’t forget to save this one! Yield: 4 servings Prep Time: 15 minutes Total Time: 55 minutes INGREDIENTS 12 ounces spaghetti, broken in half 2 tablespoons extra virgin olive oil 1 (24 ounce) jar Mezzetta® Family Recipes Marinara 2 cups water 1 lb. lean ground beef 2/3 cup panko breadcrumbs ½ cup Mezzetta® Basil Pesto Salt and pepper, to taste Fresh basil leaves, torn to garnish Freshly grated parmesan cheese, for serving INSTRUCTIONS 1. Preheat your oven to 475°F. 2. Add the uncooked spaghetti to the baking dish, drizzle with olive oil and cover with the Mezzetta® Family Recipes Marinara and water, tossing everything together to coat. 3. To a large bowl, add the ground beef, breadcrumbs_, Mezzetta® Basil Pesto_ and salt and pepper. Using a rubber spatula, mix everything together until combined and roll into roughly 16 1-inch meatballs. 4. Place meatballs on top on the pasta, cover with aluminum foil and transfer to the middle rack of the oven to bake for 30 minutes. 5. Remove the foil and return to the oven for an additional 6-8 minutes or until the sauce is thickened and the meatballs are browned on top. If the sauce is too thick, add some hot water until it has reached your desired consistency. 6. Divide the mixture among 4 bowls and garnish with torn fresh basil and grated parmesan before serving. 7. Enjoy! #mezzetta #dontforgettamezzetta #onepan #onepanmeal #spaghetti

As we always say, when you share your food, you're sharing a part of who you are. We are honored to share our rich history and delicious products with you each and every day! #mezzetta #mezzettamakesitbetta

As we always say, when you share your food, you're sharing a part of who you are. We are honored to share our rich history and delicious products with you each and every day! #mezzetta #mezzettamakesitbetta

Calabrian Pepper Sauce is BACK! 🔥 Head to our website or Amazon to shop now! #mezzetta #dontforgettamezzetta #calabrian #spicy #backinstock

Calabrian Pepper Sauce is BACK! 🔥 Head to our website or Amazon to shop now! #mezzetta #dontforgettamezzetta #calabrian #spicy #backinstock

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