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.

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.