Homemade Mac & Cheese with Traditional Trecce

Ingredients:

  • 1 package Traditional Trecce cooked al dente (about 7-9 minutes)
  • 1/2 cup Parmesan Cheese, grated
  • 2 cups Cheddar Cheese, shredded
  • 3 cups Milk
  • 1/4 cup and 2 tbsp. Butter
  • 2 1/2 tbsp. Flour
  • 1/2 cup Bread Crumbs
  • 1 pinch Paprika

Directions:

  1. Preheat oven to 350º.
  2. In saucepan, melt 1/4 cup Butter over medium heat. Stir in flour to make roux.
  3. Add Milk to roux slowly, stirring constantly until thickened.
  4. Stir in Cheeses and cook over low heat until melted and sauce is slightly thickened.
  5. Place Trecce in large casserole dish and pour sauce over it. Stir well.
  6. Melt 2 tbsp. Butter in skillet over medium heat. Add Bread Crumbs and brown. Spread over Pasta and Cheese to cover and sprinkle with Paprika.
  7. Bake for 30 minutes and serve hot.

Sweet Potato Pappardelle with Brown Butter and Caramelized Walnuts

Ingredients:

  • 1 package Sweet Potato Pappardelle, cooked al dente (7-10 minutes)
  • 1 stick Unsalted Butter
  • 1/4 cup Brown Sugar
  • 1/2 cut Walnuts, chopped
  • Salt to taste
  • Sweet Cheese of choice, such as Grana Padano, Pecorino, or Gruviera (optional)

Directions:

  1. While Sweet Potato Pappardelle is cooking, melt Butter in medium skillet. Cook over medium-high heat, stirring frequently until Butter just begins to brown.
  2. Add Brown Sugar and Walnuts and turn heat down to medium. Frequently stir Walnuts until sauce starts to caramelize.
  3. Drain cooked Pappardelle and serve with brown butter caramelized Walnuts.
  4. Grate a sweet cheese over dish.

Chicken Pecan Salad with Sweet Potato Orzo

Ingredients:

  • 1 lb. Sweet Potato Orzo, cooked al dente (about 7 minutes)
  • 1 lb. boneless Chicken Breast
  • 1/2 cup Pecans, chopped
  • 1 lb. fresh Green Beans
  • 1 Red Bell Pepper, chopped

Dressing -

  • 3 tbsp. Sesame Oil
  • 3 tbsp. Vegetable Oil
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Orange Juice
  • 1 tsp. dried Sage
  • 1/2 tsp Salt
  • 1/2 tsp. Pepper
  • Pinch of Sugar

Directions:

  1. Preheat oven to 350º.
  2. Pour 6 cups Water into large saucepan and bring to simmer.
  3. Add Chicken and begin to boil. Adjust heat, cover, and cook 8-10 minutes.
  4. Meanwhile, spread Pecans in pie plate. Place in oven uncovered and toast until lightly browned, 8-10 minutes. Set aside.
  5. When Chicken is cooked, transfer to cutting board and let cool. Then dice.
  6. Boil or steam Green Beans until just tender.
  7. Whisk Dressing ingredients together and set aside.
  8. Place cooked Orzo, diced Chicken, Pecans, Red Pepper, and Green Beans in large bowl. Drizzle with dressing, toss, and serve.

Lemon Garlic Orzo with Spinach and Tomatoes

Ingredients:

  • 1 package Lemon Garlic Orzo, cooked al dente (about 5-7 minutes)
  • 1 lb. fresh Spinach, washed and dried, stems removed
  • 1 pt. Grape or Cherry Tomatoes
  • 1 Lemon, zested
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 cup Basil Leaves, thinly sliced
  • Salt and Pepper to taste

Directions:

  1. Thinly slice Spinach and place in medium-sized bowl.
  2. Halve Tomatoes and add to Spinach.
  3. Add Lemon zest.
  4. Add hot, cooked Lemon Garlic Orzo to bowl and drizzle Olive Oil over top. Toss to combine. (Hot pasta will wilt Spinach.)
  5. Add Basil, Salt, and Pepper, and serve.

Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.