Cyber Monday Savings

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Smart Colorado Stores that are carrying Viviana Gluten Free Pasta

     There are some very smart store owners in Colorado who are now stocking their shelves with Viviana's Gluten Free pasta.  It tastes amazingly delicious and the packaging is beautiful and eye catching.

Garden of the Gods Gourmet 2528 W. Cucharras Colorado Springs, CO 80904

Rocky Mountain Olive Oil Co. 114 N. College Ave Ft. Collins, CO 80524 http://www.rockymountainoliveoil.com/

Gluten Free Things 11651 W. 64th Ave #A-6 Arvada, CO 80004 http://glutenfreethings.com/   Gluten Free Bakery Arvada Denver Metro & Boulder CO   Al Dente Cooking Parker Main Street General Store

Kale Pistachio Pesto and Gluten Free Sweet Potato Pasta

Ingredients:

1 8 oz Gluten-free Viviana Sweet Potato Pasta

8 oz - kale, chopped

4 oz - pistachios

4 Tbsp - Extra virgin olive oil

2 cup - water

4 cloves - garlic

To taste - salt and black pepper

Directions:

1.  Remove the shell from the pistachios and place them into a food processor.  Mix until chopped into fine pieces.  Add the kale and garlic cloves to the food processor and begin mixing (the kale may need to be added in two parts depending on the size of your food processor).  Slowly add the water into top of the processor as the kale is mixing.  Once all of the water has been added, slowly add the extra virgin olive oil while the processor is mixing.  Season to taste with salt and black pepper, and place into a small pot on the stove.

2.  Place a large pot of water on the stove over high heat.  Bring to a boil.  Once boiling, add the Viviana Gluten-free Sweet Potato Pasta and cook until al dente.  While the pasta is cooking, place the kale pesto on medium heat, stirring often (if the pesto becomes too thick add more water).

3.  Use a colander to drain the pasta and rinse thoroughly with water.

4.  Plate the VivianaGluten-free Sweet Potato Pasta and top with the kale pistachio pesto.

Viviana's Gluten Free Sweet Potato Orzo: Stuffed Zucchini Boat Recipe

      Viviana's Gluten Free Sweet Potato Orzo Zucchini Boat Recipe is a gardeners dream come true!  Our gardener friends we're delighted with this recipe and surprised that they could find use for their overgrown zucchinis, fresh basil and cherry tomatoes to make a stellar meal..fresh from their own garden.  But, no worries, even if you don't have your own garden, you can still make this delightful dish.  I like this particular recipe because it's fast, easy and a deliciously nutritious pasta bake.  Your family will love it and never suspect it's healthy, delicious and GLUTEN FREE!!!

Stuffed Zucchini Boats with Viviana's Gluten Free Sweet Potato Orzo - Serves 4

Ingredients:

1- 8 oz. pkg. Viviana Gluten Free Sweet Potato Orzo

3-4 Large zucchinis

1/2 cup fresh basil leaves (chopped)
1 can of 24 oz. Diced Tomatoes (drained)

1 garlic clove, minced

1 cup cooked chicken (diced) or (12.5 oz can chicken)

½ cup grated cheddar cheese

Salt and Pepper to taste

Toppings:

½ cup fresh cherry tomatoes (cut in half)  
 1- 6oz. can black olives (we used Lindsay Naturals/California Medium pitted Olives) Cut in halves

Parmesan cheese (optional) can use fresh or grated

Directions:
1.)   Preheat oven to 350.  Boil a large pot of salted water on high.  Once boiling, add Viviana’s GlutenFree Sweet Potato Orzo, turn heat down and cook until almost al dente. (7 minutes)  Drain and rinse well.    

2.) Cut Zucchini in half lengthwise, and again across the center so that you have 4 pieces per zucchini. Scoop out seeds leaving a hallowed center.  Reserve any zucchini pulp without seeds and set aside.  Place on foil lined baking sheet.

3.)  In a large mixing bowl, add chicken, dice tomatoes, garlic, fresh basil leaves and any remaining zucchini pieces, salt and pepper to taste. Mix together well.  Then add the Sweet Potato Orzo to mixture and mix well.

4.)   Scoop the mixture into the hallowed out zucchini shells.

5.) Put a thin layer of grated cheese on top.  Cover with foil and bake for about 25 minutes.  Remove from oven and allow zucchini to cool/steam with foil still covering for about 15 minutes.

6.) While the zucchini boats are baking, slice cherry tomatoes and black olives into halves. Set aside.

7.) Zucchini should be tender; (if not throw back into oven covered for 15 minutes) let cool and then top with more grated cheese, Parmesan cheese (optional), diced olives and sliced cherry tomatoes.  Serve warm.

Notes:  Additional toppings can include: fresh sliced avocado, crushed almonds, Sour cream.  Diced Tomatoes can be replaced with a gluten free pasta sauce if preferred.

Please feel free to copy and print the jpeg image above

Editors top 10 List

 

Editors Top 10 list?  Well, well, well....after many months of dedication and hard work, our staff here at Viviana Foods is quite excited that we have been picked and featured in the September 2013 issue of Food and Wine Magazine; Editors Top Ten List!

Our ever so talented Kitchen Manager, pasta chef ; Estella is back from her well deserved vacation and couldn't have been more thrilled hearing the great news! Welcome back Estella!

 

Here is some Freshly made Tomato Basil Fettuccine, hanging and ready to go into the ever so toasty drying room where it will stay until ready for packaging.

Once ready, it's time to get cracking and start packaging some very delicious gluten free pasta...

 Thank you for your business!

Vivianas Smoked Salmon Lemon Orzo Salad

Viviana's Smoked Salmon Lemon Orzo Salad recipe is getting a lot of attention...as it should.  It is getting to be that BBQ and potluck time of year.  You know, that time of year where everyone shows up to the party with the same side dishes.  Well, here is your chance to show up with something unique and delicious!

This recipe utilizes our Viviana Gluten-free Lemon Garlic Orzo and is paired with smoked salmon.  This cold pasta salad packs a huge flavor, and your friends will be asking for the recipe.  This recipe is easy to put together, and is best if made the night before the party.

Ingredients:
1 8-oz package - Viviana Gluten-free Lemon Garlic Orzo
4 oz - Smoked Salmon
1/2 cup - Greek yogurt
1/4 cup - Mayonnaise
1 Tbsp - Olive oil
4 spears - Asparagus
1/4 tsp - dried dill (use 1 Tbsp if fresh)
1/8 tsp - garlic powder
1/8 tsp - onion powder
To taste - salt and black pepper

Directions:
1. Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.  Once boiling, add the Viviana Gluten-free Lemon Garlic Orzo to the pot.  Cook until tender but still slightly al dente.  Place the pasta into a colander and rinse thoroughly with cool water.  Place to the side.

2.  Combine the Greek yogurt, mayonnaise, and olive oil into a large mixing bowl.  Use a whisk to fully mix the ingredients.  Add the dill, onion, and garlic and mix well.

3.  Add the pasta to the mixing bowl, and fold the ingredients together until the pasta is evenly coated.

4.  Rinse the asparagus.  Chop off the fibrous bottom, approximately 1.5".  Thinly slice the asparagus on a bias, and then add to the mixing bowl.  Using a knife or your hands, break up the smoked salmon into small pieces.  Add to the mixing bowl.

5.  Fold the ingredients together again so that they are evenly mixed.  Season with salt and pepper to taste, and then mix again.  Cover and place into the refrigerator.

6.  Serve cold.

Viviana Gluten Free Lemon Garlic Orzo Recipe

Smoked Salmon Lemon Orzo Salad

It is getting to be that BBQ and potluck time of year.  You know, that time of year where everyone shows up to the party with the same side dishes.  Well, here is your chance to show up with something unique and delicious!

This recipe utilizes our Viviana Gluten-free Lemon Garlic Orzo and is paired with smoked salmon.  This cold pasta salad packs a huge flavor, and your friends will be asking for the recipe.  This recipe is easy to put together, and is best if made the night before the party.

Ingredients:
1 8oz package Viviana Gluten-free Lemon Garlic Orzo 

4 oz - Smoked Salmon
1/2 cup - Greek yogurt
1/4 cup - Mayonnaise
1 Tbsp - Olive oil
4 spears - Asparagus
1/4 tsp - dried dill (use 1 Tbsp if fresh)
1/8 tsp - garlic powder
1/8 tsp - onion powder
To taste - salt and black pepper

Directions:
1. Place a large pot of water (minimum 1 gallon) on the stove over high heat.  Bring to a boil.  Once boiling, add the Viviana Gluten-free Lemon GarlicOrzo to the pot.  Cook until tender but still slightly al dente.  Place the pasta into a colander and rinse thoroughly with cool water.  Place to the side.

2.  Combine the Greek yogurt, mayonnaise, and olive oil into a large mixing bowl.  Use a whisk to fully mix the ingredients.  Add the dill, onion, and garlic and mix well.

3.  Add the pasta to the mixing bowl, and fold the ingredients together until the pasta is evenly coated.

4.  Rinse the asparagus.  Chop off the fibrous bottom, approximately 1.5".  Thinly slice the asparagus on a bias, and then add to the mixing bowl.  Using a knife or your hands, break up the smoked salmon into small pieces.  Add to the mixing bowl.

5.  Fold the ingredients together again so that they are evenly mixed.  Season with salt and pepper to taste, and then mix again.  Cover and place into the refrigerator.

6.  Serve cold.