Maple Apple Linguini

Ingredients: 1 8 oz package - Viviana Plain Linguini 2 - medium red delicious apples 1/2 - white onion 1 Tbsp - maple syrup 1 Tbsp - extra virgin olive oil 1 tsp - dried rosemary 1/2 tsp - black pepper To taste - salt and black pepper

Directions: 1. Heat a large pot of water on the stove over high heat. While the water is heating, rinse the apples and cut in half. Remove the apple cores and dice into 1/2" x 1/2" pieces. Add the Viviana Plain Linguini to the boiling water.  2. While the pasta is cooking, heat a medium pan on the stove over medium/medium-high heat. Once hot, add the olive oil and onions. Cook until soft, stirring often. 3. Cook the pasta until al dente and drain using a colander. Rinse throughly with water and return to the cooking pot. Add the onions and oil, apples, and maple syrup to the pot. Add the rosemary and black pepper, and then season to taste with salt. 4. Plate the pasta and garnish with rosemary.

Cyber Monday Last Day Free Shipping

Cyber Monday is Last Day for Free Shipping....Offer ends at midnight December 1, 2014.

Garlic with Toasted Onion Fettuccine and Green Chili Meatballs

 

Garlic with Toasted Onion Fettuccine and Green Chili Meatballs

Ingredients: 1 8 oz package - Viviana Garlic with Toasted Onion Fettuccine                1 4 oz can - diced green chiles 12 oz - ground pork 1 - medium tomato 1 Tbsp - vegetable oil 1.5 cups - vegetable broth 1/2 tsp - salt 1/4 tsp - black pepper 1/4 tsp - cumin To taste - salt and black pepper

Directions:  1. Preheat oven to 400ºF. Heat a large pot of water on the stove over high heat. Rinse tomato and dice into 1/4" cubes. 2. Combine pork, 1/2 can of green chiles, and spices to a mixing bowl. Mix well. Form into 9-12 even sized meatballs. Put the meatballs onto a sheet pan and then place in the oven and cook until an internal temperature of 160ºF is reached. 3. While the meatballs are cooking heat a large frying pan on the stove over medium heat. Once hot add the vegetable oil, tomato, and remaining green chiles. 4. Add the Viviana Garlic with Toasted Onion Fettuccine to the boiling water. Cook until al dente. Drain using a colander and rinse throughly with water. 5. Add the vegetable broth to the pan with tomato. Reduce and season to taste with salt and black pepper. Add the Viviana Garlic with Toasted Onion Fettuccine to the sauce. Adjust seasoning as needed. Plate pasta and top with meatballs.

4 Days Free Shipping

Use Promo Code BWFS2014 when placing your order.

Happy Holidays!

November Seasonal Recipe 2014

Butternut Squash Tomato Sauce with Garlic Toasted Onion Fettuccine  Serves 4

Ingredients:

1/2 - medium butternut squash

3/4 lb - chicken breast

1 pint - grape tomatoes

1 8 oz package - Viviana Garlic Toasted Onion Fettuccine

1 Tbsp - Barrel-Aged Balsamic Vinegar

3 - garlic cloves

As needed - vegetable oil

To taste - salt and black pepper

Directions:

1. Cut the top and bottom off of the butternut squash. Remove the skin and seeds from one half, and cut the squash into 1/2" cubes. 

2. Heat a large pot on stove over medium-high heat. Once hot, add enough vegetable oil to keep the squash from sticking. Add the butternut squash and cook until tender. Season to taste with salt and black pepper and set to the side.

3. Bring a large pot of water to a boil.

4. Heat a large frying pan on the stove over medium-high heat. Chop the chicken into 1/2" pieces. Add enough vegetable oil to the pan to keep the chicken from sticking and then add the chicken. Quickly brown on both sides and then add the grape tomatoes. Cook for 2-3 minutes and add the Barrel-Aged Balsamic Vinegar.

5. Add the Viviana Garlic Toasted Onion Fettuccine to the boiling water and cook until al dente.  Drain using a colander and rinse thoroughly with warm water. 

5. Cook until the chicken reaches and internal temperature of 165ºF. Using a spatula, pop the omatoes to create a sauce. Add the cooked squash, pasta, and cook until warm.

6. Season to taste with salt and black pepper and enjoy!

September Seasonal Recipe

Creamy Avocado Sauce and Spinach Basil Garlic Linguini
serves 3-4

Ingredients:

1 8 oz package - Viviana Spinach Basil Garlic Linguini

1 - medium avocado

1/2 cup - water

1 cup - grape tomatoes

To taste - salt and black pepper

 

Directions: 1.  Heat a large pot of water on the stove over high heat.  Once boiling, add the Viviana Spinach Basil Garlic Linguini. 2.  While the pasta is cooking, cut around the avocado from top to bottom.  Remove the seed and scoop the flesh into a medium-sized mixing bowl.  Use a fork to mash up the avocado.  Add 1/4 cup of water and stir with a whisk for 30 seconds.  Continue whisking and slowly add the remaining 1/4 cup water to the mixing bowl.  Season to taste with salt and black pepper.  Rinse the tomatoes and cut in half horizontally. 3.  Once the pasta has reached al dente drain using a colander.  Rinse thoroughly with warm water.  Return to the cooking pot and add the avocado sauce and tomatoes.  Mix well and season to taste with salt and black pepper.

VivianaFoods Gluten Free Southwestern Blend Penne Recipe

 Heirloom Tomatoes can be found easily at farmer's markets, and they are becoming more common in most supermarkets. This recipe is super simple, and allows both the pasta and the tomatoes to shine.

Heirloom Tomato Southwestern Blend Penne

  Serves 3-4

Ingredients:

1 - 8oz package Viviana Southwestern Blend Penne

1 lb - heirloom tomatoes (any variety)

1.5 Tbsp - Extra virgin olive oil

2 cloves - garlic

1/4 tsp - red pepper flakes

4-6 sprigs - cilantro

To taste - salt and black pepper

Directions: 1.  Heat a large pot on the stove over medium-high heat.  Chop the tomatoes into 1/2" x 1/2" pieces.  Add the olive oil and allow to heat.  Once hot, add the tomatoes and red pepper flakes. Mince the garlic.  Cook for ten minutes and add the garlic and season to taste with salt and black pepper. 2.  Place a large pot of water on the stove over high heat.  Bring to a boil and add the Viviana Southwestern Blend Penne.  Cook until al dente and rinse thoroughly with warm water. 3.  Plate the pasta and top with the heirloom tomato sauce.  Garnish with fresh cilantro and serve.

The Incredible, Edible Gluten Free Food Fare

We at Viviana Foods feel privileged and are excited to be a part of this show, there is some amazingly good tasting gluten free food.  If you're a "gluten free foodie" this show is one sure to delight your pallet.  If you go, stop by our booth and say hello, we'll be sampling our certified gluten free pasta and would love to meet you!

Southwestern Penne with Sausage

Southwestern Penne with Sausage

Serves 3-4

Ingredients:

1 - 8oz package Viviana Southwestern Blend Penne

3 - spicy sausages (chicken or vegetarian)

1/2 cup - roasted corn (frozen or fresh)

1.5 Tbsp - extra virgin olive oil

To taste - salt and black pepper

Directions:

1.) Heat a large pot of water on the stove over high heat.  Bring to a boil.

2.) Heat a large frying pan on the stove over medium heat.  Slice the sausages on a bias.  Add the extra virgin olive oil to the pan and allow to heat.  Once warm, add the sausage.  Add the frozen roasted corn when the pasta is nearly done cooking.

3.) Add the Viviana Southwestern Blend Penne to the pot and cook until al dente.  Drain using a colander, and rinse throughly with warm water.  Add the pasta to the sausage frying pan and mix until evenly coated.  Season to taste with salt and black pepper.

4.) Serve immediately and enjoy!

Viviana July Seasonal Recipe

Fresh green beans are tasty and fresh this time of year, and it is a nice break from frozen or canned green beans that are more common.

Green Beans and Garlic Toasted Onion Fettuccine

Ingredients:     Serves 3-4
1 8 oz package - Viviana Garlic Toasted Onion Fettuccine
1/4 lb - fresh green beans, rinsed and trimmed
1 cup - cherry tomatoes, rinsed and halved
1.5 Tbsp - extra virgin olive oil

1/8 tsp - red pepper flakes (optional)

To taste - salt and black pepper

 

Directions:

1. Heat a large pot of water (minimum of 1 gallon) on the stove over high heat.  Once boiling, add the Viviana Garlic Toasted Onion Fettuccine.  Cook until al dente and rinse thoroughly using a colander.

2. Heat a large frying pan on the stove over medium heat. Once hot, add the green beans, red pepper flakes, and extra virgin olive oil.  Cook the green beans until they nearly tender and add the halved cherry tomatoes.  Season to taste with salt and black pepper, and cook until the pasta is finished.

3.  Add the cooked Viviana Garlic Toasted Onion Fettuccine to the green bean pan and mix until the pasta is evenly coated.  Season to taste and enjoy!

Viviana Garlic with Toasted Onion Fettuccine with Corn

Viviana's June seasonal recipe features our gluten free Garlic with Toasted Onion Fettuccine.  Easy Simple and delish!

Viviana's Gluten Free Garlic with Toasted Onion Fettuccine with Corn
Serves 3

Ingredients:

1 - 8 oz package Viviana Garlic with Toasted Onion Fettuccine Pasta

1 - ear corn

15 oz can - black beans

2 tbsp - extra virgin olive oil

To taste - salt and black pepper

Directions:

1. Remove husks and stalks from corn, and rinse to remove any excess strands.  Over a large bowl, hold the corn vertically while using a sharp knife to remove the kernels.  Drain beans and rinse thoroughly in water. 

2. Heat a large pot of water on the stove (minimum 1 gallon).  Once boiling, add the Viviana Garlic with Toasted Onion Fettuccine Pasta. 

3. While the pasta is cooking, heat a medium frying pan on the stove over medium heat. Add 1 tsp of oil, the corn, and the black beans.  Cook, stirring often.  Season to taste with salt and black pepper. 

4. Drain the pasta using a colander, and rinse thoroughly with warm water.  Return to the pot, adding the corn mixture and remaining oil.  Adjust seasoning and add a little water if necessary. 

5. Serve immediately and enjoy!

May is Celiac Awareness Month

Keil's Food Store Gluten-Free Spring Fling Tent Event Trailer 2014

     While down in San Diego this past weekend at the Gluten and Allergen Free Festival we met up with a smart store owner named Ed.  Keil's Food Store in San Diego is now carrying our gluten free pasta.  Keil's is quite unique and for our gluten free friends, they only carry the best tasting products.  I love this trailer they did, it's one of a kind and very good.

 

If you happen to go to their Spring Fling Tent event, make sure you stop by and say hello to our very own, Johnny Pasta, he will be there sampling our Italian Blend penne!

Viviana Pasta with Strawberries

  This month's seasonal recipe is pasta with strawberries…  
crazy but delicious. 

Strawberry Spinach Pasta Salad

Servings 4

Ingredients: 

8 oz - strawberries 

1 - 8oz package Viviana Plain Linguini 

2 cups - baby spinach 

2 Tbsp - roasted sunflower seeds

1 Tbsp - White Balsamic Vinegar with Pear (or plain white balsamic) 

3 Tbsp - Extra virgin olive oil 

To taste - salt and black pepper  

  

Directions: 

1.) Heat a large pot of water on the stove over high heat.  Bring to a boil.

2.) While the water is heating, rinse the strawberries and cut into quarters vertically.  If the strawberries are large, cut into 6 pieces.  Place to the side.

3.)  Place the Viviana Plain Linguini into the boiling water.  Reduce the heat to a light bowl, and cook until tender.  Remove from the heat and drain using a colander. Rinse with cold water for 1-2 minutes. 

4.)  Add the pasta to a large mixing bowl and add the 3 Tbsp of extra virgin olive oil.  Mix until the pasta is evenly coated.  Next, add the strawberries, baby spinach, sunflower seeds, and white balsamic vinegar.  Mix until ingredients are evenly spread, and season to taste with salt and black pepper.

5.)  Serve immediately or refrigerate overnight.

Gluten Free Lemon Garlic Orzo with Broccoli

 
Gluten-Free Lemon Garlic Orzo with Broccoli is out of this world and so delicious you might need more than one serving!  Consider yourself warned.

 

Orzo is a "rice" shaped pasta, wonderful in soups or as a side dish.

Gluten Free Lemon Garlic Orzo with Broccoli

  servings: 2-3

 Ingredients: 

1-8 oz package - gluten-free Viviana Lemon Garlic Orzo

8 oz - fresh broccoli florets

1-2 Tbsp - Extra virgin olive oil

To taste - salt and black pepper

As garnish - red pepper flakes (optional)

Directions:

1. Place a large pot of water on the stove over high heat. Bring to a boil.  While the water is heating, clean the broccoli and cut into bite-sized pieces. Place a large frying pan on the stove over medium heat. Once hot, add extra virgin olive oil as needed to prevent sticking.  Add the broccoli to the pan, stirring often. Cook the broccoli until it is lightly browned but still has a bite.

2. Once the water is boiling, add the gluten-free Viviana Lemon Garlic Orzo to the pot.  Reduce the heat to medium-high and cook until al dente. Be careful as it is easy to over cook orzo. Once cooked, drain using a fine colander and rinse thoroughly. Return to the pot.  Add the cooked broccoli, 1 Tbsp of extra virgin olive oil, and generously season to taste with salt and black pepper.

3. Serve immediately. Garnish with red pepper flakes if desired.

Gluten Free Fettuccine Recipe

     Asparagus comes into season in March, this is a time of year when you will find them in abundance and quite affordable.  This recipe uses Viviana Gluten Free Garlic with Toasted Onion Fettuccine and a few simple ingredients....it's easy to make and quite delish!

 

 

Mushroom and Asparagus Garlic Toasted Onion Fettuccine

                                                                     Serves 4
 Ingredients:
1 8 oz package - Vivana Gluten Free Garlic Toasted Onion Fettuccine
8 oz - fresh asparagus
5 oz - white mushrooms
1/4 - white onion
1 Tbsp - extra virgin olive oil
8 oz - water
As needed - salt and black pepper

Directions:
1. Place a large pot of water on the stove over high heat. Bring to a boil.

2. While the water is heating, wash and rinse the asparagus. Slice the mushrooms into 1/4" thick slices. Chop the fibrous bottoms off the asparagus, and chop into 1/2-3/4" pieces on a bias. Finely dice the onion.

3. Place a large frying pan on the stove over medium/medium-high heat. Add the olive oil to the pan. Once the oil is hot, add the onions, vegetables, and mushrooms to the pan.

4. Add the Viviana Gluten Free Garlic Toasted Onion Fettuccine to the boiling water. Cook until the pasta is tender. Remove from the heat and drain using a colander. Rinse thoroughly.

5. Once the vegetables are tender, season generously to taste with salt and black pepper. Add the 1 cup of water, and bring to a simmer. Cook for 3-5 minutes. Check seasoning and adjust accordingly.

6. Plate the pasta, and top with the sauce.

Viviana Gluten Free Pasta Recipe

Viviana Gluten Free Pasta Recipe: We always love it when our friends share a recipe with us using our gluten free pasta.  The Viviana gluten free pasta used in this recipe was our gluten free sweet potato orzo.  The recipe comes from Chef Oonagh, a friend we met at the Gluten and Allergen Free Expo in Dallas this past year.  She is a wonderful chef, and very knowledgeable in gluten free cooking and gluten free eating topics.  Visit her face book page for more recipes@Gluten-Free-Cooking-With-Oonagh

 

Braised Pork with Hard Apple Cider

Here's the photo of my pork in hard apple cider with a tower of your sweet potato orzo, plus recipe.  I included the pork recipe with the photo.

With all the rushing around before Christmas and all the fudge, toffee, fruit cake, cheesecake and other goodies I was making, I adapted one of my old recipes by throwing it in the slow cooker and leaving it alone. My original recipe pan fried skinless, boneless chicken breast with apple slices, onion and hard apple cider, and then pureed the cooked liquid, added cream and thickened. Lovely, but I didn't have the time. So I almost literally threw cubes of boneless pork spare ribs in the slow cooker with apple, onion, cider, left it to cook, added some grain Dijon mustard, thickened it and served it with Viviana gluten free sweet potato orzo.

Note: We used to be told that hard apple cider was gluten free. Now unfortunately, and for no reason I can understand, too many hard apple ciders are being fermented with barley and therefore no longer gluten free. So check the label to be sure it is clearly labeled gluten free.

I grew up on what we just call ‘cider’ in England, including ‘scrumpy’ straight from the farm and probably of a higher alcoholic content than factory produced cider. You can also make this with regular apple cider.

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) butter

2 Granny Smith or Gala, Fuji, Braeburn apples, peeled, cored and roughly chopped,

1 onion, peeled and roughly chopped

1-2 cloves garlic, peeled and finely crushed

1+1/2 lb boneless pork spare ribs, cut into 2 inch chunks

1 x 12 oz (355ml) bottle of hard cider or apple juice

½ cup (120 ml) gf chicken stock

salt and pepper

1/2 tablespoon dried sage.

1 tbsp (15ml) gf cornstarch (cornflour in UK) blended with water (optional)

1/2 c (120ml) whipping/heavy cream – optional

1-2 tsp grain Dijon mustard

1. Add olive oil and butter to skillet, add pork, apple and onion to pan, and brown over medium heat. If you have a slow cooker than can be used on a stove top, brown pork etc in slow cooker. If not, brown in skillet and then transfer pork etc to slow cooker.

2. Add cider, chicken stock, sage, salt and pepper and leave to cook. Timings do depend on your slow cooker. Stove top, the pork was tender in less than an hour. Thicken with cornstarch if necessary, add cream if wanted and cook together for a further 3 minutes over gentle heat. Taste and adjust seasoning.

3. I served this with Viviana Foods gluten free sweet potato orzo, mixed with some butter and chopped fresh parsley.

You can read Chef Oonagh's gluten free blog at www.royaltemptations.com/blog , get her cookbook, Delicious Gluten Free Cooking and like her on Facebook at Gluten Free Cooking with Oonagh. Listen to her radio segment 'Not your Whaskwawy Whabbit Food' on her blog as well as watch her regular appearances on NH's ABC Cooks Corner.

Gluten Free Pasta by Viviana

     Gluten free pasta by Viviana simply means that each and every day we're making gluten free pasta in a certified gluten, dairy, egg, nut, soy, casein free facility.  Our job is to make a gluten free pasta that is delicious, healthy and safe eating for our gluten and allergy intolerant friends.

 

 

Here we are in San Mateo, CA at the Gluten and Allergen Free Expo In January, 2014.

 

     Last year we were the "new kid" on the block.. taking our samples on the road to shows such as the Fancy Food Show, Expo West and recently we've been attending Gluten Allergen Free Expos across the country.  We have had the opportunity to meet and share our product with many wonderful people who continually express their gratitude for our efforts.

     We are continuing to grow as a company and expect our volume to increase this year.  We have been adding more retail locations every day and that makes the gluten free pasta manufacturing kitchen a busy place. I thought you might like an insiders peek into the everyday lives of our awesome kitchen staff.
 

 

A typical day starts by loading the pasta machine up with ingredients and twisting off the gluten free pasta.  This day happened to be Plain Linguine day.  The machine has a whole different look on Orzo days.



 

Once the pasta is out of the machine it is spread out, hand cut and set onto the drying racks. 

Here's Nick taking on plain linguine.

 

 

A perfect cut....linguine racks and more racks to go! 

 

 Devon takes great care in weighing out the pasta before packaging...if it says 8ounces on the label..it better be 8 ounces going into the boxes/packaging and fortunately, he takes that very seriously. 

 

 

Marvin is adding the final seal and filling the cases for delivery.  He usually keeps everyone on their toes, and every once in a while, you can hear him singing.

 

And our kitchen manager Estella has an infectious smile.  She keeps our staff busy and makes sure the final gluten free pasta product is what you can and should expect from us.

Viviana Sweet Potato Orzo with Pear

Orzo.......look what we did with Viviana's sweet potato orzo.  We added a few simple ingredients and viola!  This recipe is super easy to make and flavorful to the palette.  It's great used as a side dish and can be served hot or cold. 

Sweet Potato Orzo with Pear

Serves 4

 Ingredients:  

1 8 oz package - Viviana Sweet Potato Orzo

1 - d'anjou pear, ripe

1 Tbsp - extra virgin olive oil

1 oz - raw almonds

To taste - salt and black pepper

As need - honey

Directions:

1.  Place a large pot of water on the stove over high heat.  Once the water is boiling, add the Viviana Sweet Potato Orzo.  Return to a boil, and reduce heat to a light boil.

2.  While the pasta is cooking, wash the d'anjou and cut into quarters from top to bottom.  Cut out the cores of the quarters, and slice them into halves from top to bottom.  Next, cut these slices into 1/2" pieces.

3.  Once the pasta is done cooking, use a colander to drain and rinse thoroughly.  Return to the pot, retaining a little of the water from rinsing.  Add the extra virgin olive oil, almonds, and chopped pears to the pot.  Cook on medium for 1-3 minutes to warm the ingredients, and season to taste with salt and black pepper.

4.  Serve immediately.  Top with a light drizzle of honey.