Spicy Buffalo Wing Sauce • 26 Tomato Basil Soup • 12 Ultimate Dog Treats

Procopio mines her heritage for this Italian-themed gift basket overflowing with the kind of edible love you might expect from your grandmother in the Old Country. Generous portions of made-from-scratch dried minestrone mix, red wine vinegar, limoncello, marinara sauce, Italian seasoning and spinach linguini are snuggled in a salvaged basket. The red wine vinegar originated as wine produced by Procopio’s wine club, while the dried soup mix incorporates her home-dried veggies and herbs.

This concept lends itself to a mix-and-match approach. Those short on time, skills or equipment can purchase top-notch pasta from Nicole-Taylor’s, sauce from LocalFolks Foods or vinegar and spices from Artisano’s Oils and Spices.

2 cups dried kidney or cranberry beans ½ cup dried carrots ½ cup dried zucchini ¼ cup dried celery ¼ cup chopped dried onions ½ teaspoon thyme ½ teaspoon sage 2 bay leaves 2 cups ditalini pasta

Seal dried beans in a small Ziploc. Combine the rest of the ingredients and place everything together in a larger bag.

Attach these instructions for the recipient: Soak beans overnight in water to cover. Drain, add fresh water and cook until tender. Drain and combine with remaining ingredients plus 3 cups vegetable or chicken broth and one 28-ounce can of tomatoes. Heat and add salt and pepper to taste. Top with

Parmesan cheese and serve. (Or: Soak beans overnight, drain and place in

Crock-Pot in the morning. Add dried ingredients, canned tomatoes, salt and pepper during the last hour of cooking).

Heat ‘em up with a Spicy Buffalo Wing Sauce: All your tailgater friends have to do is add chicken wings. This versatile sauce can also perk up a grilled chicken breast sandwich.

To make: Pulverize three diced habaneros, one coarsely chopped onion and three garlic cloves in a food processor. Combine with two 28-ounce cans of tomato sauce and one can of tomato paste on the stove and simmer 20 minutes. Add more tomato paste if a thicker sauce is desired. Add salt and pepper to taste.

For a more durable present, can the sauce. Or, place it in a jar and refrigerate; give within a day or two with a note to consume within the week.

Dill and onion dip makes a zippy little stocking stuffer. Simply mix one cup dried dill weed with a teaspoon each of dehydrated onion and garlic. Mixed with a container of sour cream, these herbs will light up a cold night with the taste of summer.

For the carnivore in your life, try this preservative-free jerky. Any kind of meat will work, but local is always best. Procopio uses Indiana venison and dries the marinated meat in her trusty dehydrator. Dehydratorless? No worries: you can use your oven.

1 pound meat (boneless venison roast, flank steak or other lean meat) 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 2 tablespoons Liquid Smoke flavoring 1 tablespoon ketchup ¼ teaspoon pepper ¼ teaspoon garlic powder ¼ teaspoon onion salt ½ teaspoon salt

Slice meat into long strips, 1 inch wide and 1/8 inch thick, cutting with the grain.

In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, Liquid Smoke, ketchup, pepper, garlic powder, onion salt and salt.

Place meat in bag and seal shut. Refrigerate overnight. Knead occasionally to evenly distribute marinade.

Place in dehydrator with a tray on the level below and dehydrate for about 8 hours. (Oven instructions: Preheat oven to 160°F. Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Let cool and store in the refrigerator.

These bacon-flavored dog treats will make Fido’s day, if Procopio’s dog Marty McFly’s response is any indication. Local sources for most ingredients abound; Fields of Agape flour and cornmeal can be purchased at winter markets and Pogue’s Run Grocer.

3 cups whole-wheat flour ¾ cups cornmeal ¼ cup milk 1 egg 6–8 bacon strips 2–3 cloves garlic ½ cup cheese 1 can chicken 1 cup molasses

Mix flour, cornmeal, milk and egg in a large bowl. Set aside.

Fry bacon, then place it in a food processor with any grease left in the pan. Process, then mix remaining ingredients in the food processor. Add the contents of the food processor to the flour mixture and stir well.

Roll the dough out on a floured surface. Cut into bone shapes or squares. Bake 15 minutes at 350°.

Let cool completely, then store in refrigerator. The treats will get crunchier in the refrigerator.