FRENCH RIVIERA PIEROGI

FRENCH RIVIERA PIEROGI Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance! Serves 2-4  (12 pierogies with sauce) 12 froz. potato and onion pierogies by Supreme Pierogi - JJ Wilk Cook pierogies in salted, boiling water till tender. Drain in colander. As pierogies cook, make sauce: In large … Continue reading FRENCH RIVIERA PIEROGI

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GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA Sauteed peppers and onion with pan-fried Field Roast Italian Grain Sausage. Simmered in a stewed tomato, garlic and basil sauce. Tossed with bow tie pasta! Serves 8-10 Sauce: 4 T. extra virgin olive oil 1 jumbo or 2 sm. green pepper(s), cut into 1/2 inch squares 3 … Continue reading GRAIN SAUSAGE AND PEPPERS WITH BOW TIE PASTA

GREEK OLIVE PESTO PENNE

GREEK OLIVE PESTO PENNE A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider. Tossed with whole grain penne pasta, sauteed mushrooms and kale. Topped with marinated tomatoes. Rich in flavors and texture! I can't stop eating it! Even tastes good at room temperature or cold the next day! Serves … Continue reading GREEK OLIVE PESTO PENNE

PASTA LEMONNAISE

PASTA LEMONNAISE Topped with tomato ginger beans made with caramelized onion and fresh garlic! Makes 6 servings 12.3 oz. pkg. extra firm silken-type tofu, cut into ½ inch cubes 1 t. sea salt 1 t. mild paprika ½ c. plus 2 T. fresh squeezed lemon juice; do not use bottled lemon juice 1 t. dried … Continue reading PASTA LEMONNAISE