Thai Peanut Noodles

Ingredients: ¼ cup Daily Pantry Creamy Peanut Butter 2 tablespoons reduced-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon toasted sesame oil ½ teaspoon sugar 6 oz. cooked udon noodles 2 tablespoons pasta cooking liquid 2 tablespoons thinly sliced scallions 2 tablespoons toasted peanuts ½ teaspoon chopped red Thai…

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Spinach & Artichoke Pesto Pizza

Ingredients: 1-16 ounce pizza dough (homemade or store-bought) 1/2 cup Seggiano Raw Basil Pesto 1 cup chopped spinach 1 cup chopped artichoke hearts, use jarred or canned and drain them 1 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese Directions: Preheat the oven to 450 degrees. Place the pizza…

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Rigatoni Ai Carciofi

Ingredients: 2 tablespoons salted butter 6 tablespoons Verolio Fruttato Extra Virgin Olive Oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh rosemary, finely chopped 1/2 cup Kalamata olives, pitted, drained and halved 6 artichoke hearts in oil, drained and quartered 1/3 cup plus 1 tablespoon dry white wine…

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Poached Salmon Salad

Ingredients: 12 oz. salmon fillet 8 oz. green beans 2 oz. slivered almonds 1 cup arugula 1 tbsp ground white pepper For the dressing: 1 tsp of Maille Honey Dijon Mustard Juice and zest of 1/2 lemon 4 tbsp olive oil Sea salt Directions: Gently poach salmon in lightly salted…

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Panzanella

Ingredients: 1 lb cherry tomatoes 1 cucumber 1 red onion Fresh basil (about 15 leaves) 1 tsp white wine vinegar 1/4 cup Lucini Premium Select Extra Virgin Olive Oil 4 slices of stale Tuscan bread Black pepper & Kosher salt, to taste Directions: Cut the onion in thin slices and…

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