Category: Main Dishes New England Clam Chowder

What You’ll Need 2 tablespoons Breakstone’s unsalted butter 1 medium onion, finely diced 2 celery stalks, chopped 3 tablespoons Best Yet all-purpose flour 1- 46 oz can Roland Clam Juice 2 (10-ounce) cans Crown Prince chopped clams 1 cup Hood heavy cream 2 McCormick bay leaves 1 pound Idaho potatoes,…
Strawberry Feta salad with Chicken Breast
South of the Border Stew
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…
Spinach Pesto Pasta with Chicken

Ingredients: coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons Verolio Fruttato Extra Virgin Olive Oil 1 pound strozzapreti (or other short pasta) 2 . cups roasted chicken, finely shredded 2 ounces…
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…
Sautéed Chicken Breast with Kale and Mushroom Sauce

Ingredients: 1 pound kale, tough stems discarded, leaves cut into 2-inch pieces 2 teaspoons unsalted butter, softened 2 teaspoons extra-virgin olive oil Four 6-ounce skinless, boneless chicken breast halves, lightly pounded Salt and freshly ground black pepper 2 teaspoons fresh lemon juice 1 packet Daily Pantry Roasted Mushroom Simmer Sauce…
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…
Poached Salmon Salad
New England Clam Chowder
What You’ll Need 2 tablespoons Breakstone’s unsalted butter 1 medium onion, finely diced 2 celery stalks, chopped 3 tablespoons Best Yet all-purpose flour 1- 46 oz can Roland Clam Juice 2 (10-ounce) cans Crown Prince chopped clams 1 cup Hood heavy cream 2 McCormick bay leaves 1 pound Idaho potatoes,…
Strawberry Feta salad with Chicken Breast
South of the Border Stew
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…
Spinach Pesto Pasta with Chicken

Ingredients: coarse salt 1 bunch spinach, tough stems removed 1 cup packed Fresh Basil leaves 3 tablespoons pine nuts 1 garlic clove, peeled fine sea salt 6 tablespoons Verolio Fruttato Extra Virgin Olive Oil 1 pound strozzapreti (or other short pasta) 2 . cups roasted chicken, finely shredded 2 ounces…
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…
Sautéed Chicken Breast with Kale and Mushroom Sauce

Ingredients: 1 pound kale, tough stems discarded, leaves cut into 2-inch pieces 2 teaspoons unsalted butter, softened 2 teaspoons extra-virgin olive oil Four 6-ounce skinless, boneless chicken breast halves, lightly pounded Salt and freshly ground black pepper 2 teaspoons fresh lemon juice 1 packet Daily Pantry Roasted Mushroom Simmer Sauce…
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…