7-Pot Chocolate Pepper Ramen

Ingredients:

  • 1 package 7-pot Chocolate Pepper Ramen Noodles
  • 1 large Onion, peeled and roughly chopped
  • 8 Garlic Cloves, chopped
  • 3-inch piece of fresh Ginger, sliced
  • 2 Cinnamon Sticks
  • 2 Star Anise pods
  • 4 Cloves
  • 8 cups Vegetable Broth
  • 1 tbsp. Olive Oil
  • 3 tbsp. Soy Sauce
  • 8 oz. Shiitake Mushrooms, thinly sliced
  • Bean Sprouts, Lime Wedges, or Fresh Mint, for Garnish

Directions:

  1. In a large pot, sauté the first six ingredients in Olive Oil until slightly browned.
  2. Add remaining ingredients and simmer for 20-25 minutes.
  3. Boil Ramen Noodles in water for 4-6 minutes until just al dente.
  4. Add to broth and simmer for 1-2 minutes.
  5. Garnish with Bean Sprouts, Lime Wedges, or sprigs of Fresh Mint, then 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.

Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

  • 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
  • 2 cups fresh Parsley, leaves only
  • 1/2 cup fresh Mint
  • 3 Green Onions, chopped
  • 1-1/2 tbsp. fresh Oregano, leaves only
  • 2 tbsp. Capers
  • 3 tbsp. Pine Nuts
  • 1 tbsp. Red Wine Vinegar
  • 2 tbsp. Olive Oil

Eggplant:

  • 2 Eggplants, sliced
  • 1 tbsp. Olive Oil

Directions:

  1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
  2. Add Salt and Pepper to taste.
  3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
  4. Place warm pasta in large serving dish and top with Eggplant and relish.

Spinach Garlic Linguine with Zucchini and Olive Oil

Ingredients:

  • 1 package Spinach Garlic Linguine, cooked al dente (about 7 minutes)
  • 2 lbs. small, thin Zucchini, sliced 1/4" thick
  • 2 cups Extra Virgin Olive Oil
  • Salt and freshly ground Pepper
  • 4-6 tbsp. unseasoned Bread Crumbs

Directions:

  1. Cook Zucchini in oil at high heat until golden brown on both sides, about 3 minutes total.
  2. Remove 3/4 cup hot oil from Zucchini pan and pour into small sauce pan. Let cook for 2 minutes.
  3. Add Bread Crumbs to pan and reduce heat to low. Season with Salt and Pepper, and sauté Bread Crumbs until lightly golden.
  4. Strain Bread crumbs, saving the oil.
  5. Drain Spinach Garlic Linguine and arrange on large, warmed serving dish.
  6. Pour reserved hot oil over pasta.
  7. Place Zucchini over pasta. Sprinkle with bread crumbs and serve hot.

Primavera Orzo Pasta Salad

Ingredients:

  • 1 package Primavera Orzo, cooked al dente (5-7 minutes)
  • 3/4 cup Shallots, minced
  • 12 oz. Mushrooms, sliced
  • 1 lb. Asparagus, trimmed and cut into 1/2" pieces
  • 1-1/2 cup Peas
  • 3/4 cup Walnuts, chopped finely
  • Salt and Pepper to taste

Vinaigrette:

  • 6 tbsp. Red Wine Vinegar
  • 4 tbsp. Olive Oil
  • 1 tbsp. Whole Grain Mustard
  • 3  tbsp. Brown Sugar

Directions:

  1. In large oiled skillet over medium-high heat, cook Shallots 3-4 minutes until soft.
  2. Add Mushrooms and cook 5 minutes.
  3. Add Asparagus and cook until just tender.
  4.  Stir in Peas.
  5. Season to taste with Salt and Pepper. Set aside to let peas continue to cook in residual heat.
  6. Whisk together Vinaigrette ingredients in small bowl until emulsified.
  7. Place cooked Primavera Orzo, sautéed vegetables, and vinaigrette in large bowl and stir lightly to combine.
  8. Sprinkle with Walnuts and serve.