Directions:

In a small saucepan, melt half the butter over medium-high heat.

Add curry powder and flour, stir to combine and cook until foamy.

Gradually add the wine, stirring constantly. Cook until a smooth paste is formed.

Add cream, stirring constantly to prevent lumps

Continue to cook over medium heat, bring to a boil.

Reduce heat to minimum, stirring occasionally

Place oven rack in the highest position, preheat the broiler

Butter the toasted bread with the remaining butter.

Top each slice with two sardines, crushing slightly.

Spoon the prepared curry sauce on top, garnish each toast slice with green onion and a pinch of curry powder

Add salt and peper to taste.

Special thanks to Barbara-jo McIntosh and the Tin Fish Gourmet for this recipe.

Directions:

Break up sardines with a fork.

Combine ingredients in a mixing bowl- mix until roughly combined.

Cover bowl - refrigerate for 1-3 hours, allowing flavors to intermingle and mellow.

Excellent served stuffed into romaine lettuce or spread on whole grain bread

Special thanks to Vaughn Talbert for this recipe.

Directions:

Preheat the oven to 425°F

Combine the ground beef, sardines, egg, bread crumbs, Parmesan cheese, ketchup, onion powder, and hot sauce if desired in a large bowl and mix gently together.

Shape the meat mixture into 35 to 40 small meatballs, place on a baking sheet, and cook until lightly browned, about 10 minutes.

Meanwhile, place the pasta sauce in a large saucepan over medium heat, cover, and bring to a simmer. When the meatballs are done, add to the sauce, reduce the heat, and simmer, covered, about 10 minutes.

While the meatballs are simmering, cook the pasta according to package directions. Drain and transfer to a large serving bowl. Top with the meatballs and pasta sauce, mix together, and serve.

Servings: Makes six servings

Special thanks to our friend Janice Bissex at the Meal Makeover Moms for this recipe - MealMakeoverMoms.com

Directions:

For the Pesto: In the bowl of a food processor, combine sundried tomatoes, walnuts, roasted peppers, basil, lemon juice, garlic and red pepper flakes. Pulse to combine, then while machine is running, add olive oil in a steady stream until the pesto is smooth and the oil is fully incorporated. Season with salt and pepper to taste along with additional lemon juice if necessary.

For the Crostini: Pre-heat oven to 400 degrees. Brush one side of each baguette slice with olive oil. Sprinkle lightly with salt. Arrange slices on a sheet tray and bake for about six to eight minutes until the crostini is slightly crisp. Remove from oven and cool on a rack.

To Assemble: Place a slice of goat cheese on each baguette slice. Top with an arugula leaf then tomato spread. Place a sardine portion on the top of each crostini.

Servings: Makes approximately 18 crostini

Special thanks to our friend Jody at the Eddybles Food Blog for this recipe - Eddybles.com

Directions:

Mash the beans in a large bowl using the back of a spoon until smooth but still a bit chunky.

Add loosely chopped Lettuce, and Capers. Lightly toss until lettuce is evenly coated. Place onto serving plate.

Add the sardines, cheese, pepper, ¾ cup of the bread crumbs, egg, lemon juice, tarragon, salt, and pepper to taste and mix well to combine. Place the remaining bread crumbs on a plate.

Shape the mixture into eight ½-inch thick patties and coat with the remaining bread crumbs.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Add the remaining oil when you turn the patties.

Serve with ketchup or tartar sauce for dipping.

Special thanks to Janice Bissex for this recipe - MealMakeoverMoms.com

Directions:

In a large mixing bowl prepare Dressing by adding: EVOO, Sea Salt, Fresh Lemon Juice. Mix well using a wire whisk.

Add loosely chopped Lettuce, and Capers. Lightly toss until lettuce is evenly coated. Place onto serving plate.

Plating Display:

Place Tuna pieces on top of dressed lettuce.

Place julienne cut red pepper in a crisscross pattern, and sprinkle with crumbled Feta Cheese.

Resulting in a colorful and tasty summer treat! ENJOY!!

Prep & Plating Time: 15 minutes
Servings: 2

Directions:

Cook Pasta Linguine until Aldente according to package.

In a sauce pan - Sauté on low heat BELA-Olhão Sardines, Garlic, Anchovies, & Onions in EVOO until the onions become wilted.

Add 2 oz Chardonnay Wine stir and simmer for 1 minute.

Add Tomato Paste and Clam Juice and simmer for 10 -15 minutes stirring occasionally until the sauce thickens.

In a serving bowl, gently toss the Aldente Pasta and finished Di Mare Sauce. ENJOY!

Prep Time: 10 minutess
Cooking Time: 20 minutes
Servings: 2

Directions:

In a food processor, combine the Feta cheese and capers and finely mince them.

add the sardines with the oil in can. Blend until creamy.

Remove, and pour into a bowl. Mix in the Romano cheese and parsley and serve.

Note: You could substitute cream cheese for the feta or add one teaspoon of curry powder, or some hot cauce if you wish to spice up or change the flavor to your liking.

Directions:

Dice Carrots, onion and celery.

Mix the vegetables with the sardines or tuna, using the lemon oil.

Salt and pepper to taste. Refrigerate before serving!

Directions:

Cook Pasta Linguine until Aldente according to package.

In a sauce pan - Saute on low heat BELA-Olhão Sardines, Garlic, Anchovies & Onions in EVOO until the onions becomes wilted.

Add 2oz Chardonnay Wine, stir and simmer for 1 minute.

Add Tomato Paste and Clam Juice and simmer for 10 - 15 minutes, stirring occasionally until the sauce thickens.

In a serving bowl, gently toss the Aldente Pasta and finished Di Mare Sauce. ENJOY!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 2

Directions:

In a large mixing bowl prepare dressing by adding: EVOO, Sea Salt, and Fresh Lemon Juice.

Mix well using a wire whisk.

Add loosely chopped lettuce, and capers. Lightly toss until lettuce is evenly coated.

Place onto serving plate.

Plating Display:

Place Tuna pieces on top of dressed lettuce.

Place julienne cut red pepper in a crisscross pattern, and sprinkle with crumbled Feta Cheese.

Results in a colorful and tasty summer treat! ENJOY!!

Prep & Plating Time: 15 minutes
Servings: 2

Directions:

In a food processor, combine the Feta cheese and Capers and finely mince them.

Add the sardines with the oil in can. Blend until creamy. Remove, and pour into a bowl.

Mix in the Parmigiano cheese and parsley and serve.

Note: You could substitute cream cheese for the feta or add one teaspoon of curry powder, or some hot sauce if you wish to spice up or change the flavor to your liking.

Directions:

Combine tuna, capers, garlic, oregano, cheese, mayonnaise and lemon juice in a medium bowl.

Season with salt and pepper.

Cut each bread loaf crosswise into three pieces and then halve each piece lengthwise.

Pull out centers of bread pieces so that only ½-inch crusts remain (save pulled-out bread for another use).

Spread olive puree lightly on the inside of each bread piece.

Spread ½ cup of the tuna mixture onto each bread bottom, and then top with spinach leaves, tomato and onion slices, and bread tops.