Preheat oven to 400˚F. Set the number of arancini risotto balls (sold in our Deli Department) you wish to cook (3 per person makes a nice serving) on a non-stick baking sheet. Bake 12 to 15 minutes, or until hot. Set the risotto balls on a pool of hot tomato basil pasta sauce, sprinkle with Parmesan cheese, and serve.

Set 2/3 cup alfredo pasta sauce in a pot and set over medium-low heat. Heat 1 Tbsp. olive oil in a large skillet set over medium-high. Set in 10 large scallops; season with salt and pepper. Cook scallops 2 minutes per side. Set on a heatproof plate and keep warm in the oven. Pour 1/8” of water in the skillet and bring to simmer. Add 4 to 6 cups baby spinach and cook until it wilts. Drain liquid from spinach. Spoon alfredo sauce on each of 2 plates. Set wilted spinach in the centre of each plate. Top the spinach on each plate with 5 scallops. Garnish with lemon zest and oregano sprigs, and serve.

Roll 300 grams of Italian sausage meat (sold in our Meat Department) into 10 to 12 balls. Set on a non-stick baking sheet and roast in 375˚F oven until cooked, about 20 minutes. Spilt and spread 2 panini or hot dog buns with some Sensations by Compliments Roasted Garlic Aioli. Set some baby arugula or baby kale in each bun. Now set 5 to 6 meatballs in each bun. Top meatballs with hot marinara pasta sauce, to taste. Sprinkle on some grated asiago or mozzarella cheese, and serve.