Fresh Pea Mushroom Linguini

June's seasonal recipe features our gluten free wild mushroom linguini.  It's packed with bold flavors and fresh peas.  Here's the recipe.

Ingredients:

1-8 oz package - Viviana Wild Mushroom Linguini

3 oz - pancetta (or bacon substitute), finely diced

6 oz - fresh peas

1/2 - medium onion

2 tsp - extra virgin olive oil

To taste - salt and black pepper

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Remove skin from onion and dice half into 1/4" x 1/4" pieces. Rinse peas.

3. Once the water is boiling, add the Viviana Wild Mushroom Linguini

4. Heat a large frying pan on the stove over medium heat. Add the pancetta and diced onion. Stir often. 

5. Once the pasta is al dente, drain and rinse using a colander. Add the peas and olive oil to the frying pan and cook for 1 minute. Add the pasta to the pan and mix well. Season to taste with salt and black pepper.

Cooking Instructions for Viviana Gluten Free Pasta

When we receive positive feedback about our gluten free pasta, it's quite exhilarating and always appreciated.  But what happens when we receive feed back that isn't so great?  Obviously, it's not good news for us and we want to know why that is the case. So, for that reason we have posted more specific instructions for cooking our gluten free pasta. 

Most people know how to cook gluten free pasta, but, there are some who will be trying it for the first time.  Here's some tips:

• The cooking times can vary based on cut, altitude and taste.  
• The water in the pan should be more than half full and at a full rolling boil before placing the pasta into the pan.  
• Too little water is not recommended and can cause the pasta to stick to the bottom of the pan and break apart. 
• If the pasta is in the water too long it can cause the pasta to become mushy and break down.

Viviana Strawberry Goat Cheese Chicken Salad

Viviana May Seasonal Recipe 2015

Ingredients: 
1- 8 oz package -Viviana Gluten-free Garlic with Toasted Onion Fettuccine 
2 oz - goat cheese crumbles
 3/4 lb - chicken breast 
1/2 lb - strawberries 
2 Tbsp - toasted sunflower seeds 
1 Tbsp - extra virgin olive oil 
To taste - salt and black pepper 
As needed - cooking oil 

 Directions: 
1. Heat a large pot of water on the stove over high heat. Once boiling, add the Viviana Gluten-free Garlic with Toasted Onion Fettuccine. Cook until tender. Drain using a colander. Place into a large bowl and add the extra virgin olive oil. Mix well. Place into the refrigerator and allow to cool.

2. Heat a medium frying pan on the stove over medium heat. Add enough oil to keep the chicken from sticking. Season both sides of the chicken with salt and black pepper. Cook to an internal temperature of 165ºF, turning once during the cooking process. Cool in the refrigerator. 

3. Once cool, chop chicken into 1/2" cubes. Rinse strawberries and remove stems. Cut into 1/8ths. Add all ingredients to the bowl with pasta. Mix well. 

4. Adjust seasoning with salt and black pepper. Serve cold. 

Viviana Mango Plantain Fettuccine

Mango's are coming into season.  Aprils seasonal recipe features them in a dish that is flavorful and sure to make a delightful meal.

 

Ingredients:

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

1 - large plantain

1 - mango

1/2 - medium yellow onion

2 - serrano chile peppers

2 tsp - brown sugar

1.5 Tbsp - grapeseed oil

1/4 tsp - garlic powder

Juice of 1/2 lime

To taste - salt

Directions:

1. Remove skin from onion and slice into 1/4" thick strips. Remove skin and core from mango and chop into 1/2" cubes. Finely chop serrano pepper.

2. Heat a large pot of water on the stove over high heat. 

3. Heat a large frying pan over medium/medium-high heat. Once hot, add 1 Tbsp of grapeseed oil, onion, serrano pepper, and plantain. Add the Viviana Garlic with Toasted Onion Fettuccine to the pot of boiling water.

4. Cook the plantain mixture, stirring often. After 5-7 minutes add the brown sugar and lime juice.

5. Once pasta is al dente, drain using a colander and rinse throughly with water. Add to the plantain pan along with the remaining oil and mango. Season to taste with salt. Heat until warm.

Why choose VivianaFoods Gluten Free Pasta?

Why choose Viviana Foods Gluten Free Pasta?  

1.) Our pasta is handmade from All natural ingredients in a GIG certified and dedicated kitchen.  Since gluten-free is ALL we do, so there’s no chance of cross contamination.  You can be confident that our pasta is free of: gluten, wheat, soy, corn, dairy, casein, eggs, tree nuts and peanuts.

2.) Our four different shapes of noodles feature unique flavors that are packed with nutrition.

3.) The majority of our focus groups that sampled our pasta and purchased immediately conceded that it has the best flavor and texture of any gluten free pasta on the market today.

4.) The packaging is consistent with the high quality product contained inside. We will be offering bulk product delivery options for food service soon.

5.) Gluten free products are in the top 5 fastest growing markets trends today and there’s a growing interest and demand for them. You can reach out to your existing customers with something new to discuss and offer them.

6.) When prepared properly, this pasta will not fall apart or stick together, sample it (at no cost) and see for yourself. 

Viviana's White Wine Arugula Linguini Recipe

Ingredients:

1- 8 oz package - Viviana Plain Linguini     

3 cups - arugula

2 cups - white wine

1/2 - red onion

3 cloves - garlic

1 Tbsp - olive oil

To taste - salt and black pepper

Directions:

1. Heat a large pot of water on the stove over high heat.

2. Slice onion into 1/4" wide strips. Heat a large frying pan on the stove over medium heat. Add the olive oil and allow to heat. Add the onion and brown. Next, mince the garlic and add to the frying pan. Cook until fragrant and add the white wine. Bring to a boil and reduce to a simmer. Season to taste with salt and black pepper.

3. Place the Viviana Plain Linguini in the boiling water. Cook until al dente and drain using a colander. Rinse thoroughly.

4. Add the pasta to the frying pan. Place the arugula into the pan and mix well. Cook for 1 minute and remove from the heat. Adjust seasoning as needed.

February Seasonal Recipe 2015

Super Food Sweet Potato Fettuccine

Ingredients:

1-8 oz package - Vivian Sweet Potato Fettuccine

1 15 oz can - beets, original cut

1 15 oz can - black beans, drained

6 cups - kale, chopped

1/2 - red onion

1/2 cup - frozen blueberries

1/3 cup - raw almonds

Juice of 1/2 lemon

2 Tbsp - extra virgin olive oil

As garnish - pomegranate seeds

To taste - salt and black pepper

Directions: 1. Heat a large pot of water on the stove over high heat. Once boiling, add Viviana Sweet Potato Fettuccine. Cook until al dente. 2. While the pasta is cooking, heat a large frying pan on the stove over medium heat. Add 1 Tbsp olive oil to the pan. Thinly slice red onion and add to pan. Cook for 2-3 minutes. Add chopped kale and cook for 2-3 minutes, stirring often. Drain beets and black beans and add to pan.  3. Drain pasta using a colander and rinse throughly with water. Add pasta, almonds, lemon juice, blueberries, and remaining olive oil to frying pan. Mix well and season to taste with salt and black pepper. Cook until warm.  4. Plate pasta and garnish with pomegranate seeds.

Viviana Foods Gluten Free NO BOIL Oven Ready Lasagna Recipe

Viviana Foods Gluten Free NO BOIL oven ready lasagna recipe...yes, yes!!! We've been working hard this past year and created seriously delicious gluten free lasagna noodles which require NO BOILING. We're excited to roll them out this year!  Here's the recipe:

Sauteed Brussel Sprouts and Viviana Gluten Free Sweet Potato Pasta

Kids hate me and most adults won't eat me.  I am green and currently in season.  What am I?... Brussel sprouts!  When cooked right, Brussel sprouts are absolutely delicious and add a great touch to a dish.  This recipe uses our Viviana Gluten-free Sweet Potato Fettuccine and Traditional Barrel-Aged Balsamic Vinegar.  The sweet and tasty pasta pairs well with the Brussel sprouts, and the balsamic vinegar really sets the whole dish over the top.

 

Ingredients:

Servings - 3-4

1- 8 oz package - Viviana Gluten-free Sweet Potato Fettuccine
1 lb - Brussel sprouts
1 Tbsp - Traditional Barrel-Aged Balsamic Vinegar (we used Pastamore brand)
3 Tbsp - extra virgin olive oil
1/2 tsp - dried rosemary
1 pinch - garlic powder
To taste - salt and black pepper

Directions:

1.  Place a large pot of water on the stove over high heat.  Once boiling, add the Viviana Gluten-free Sweet Potato pasta.  Cook until the desired tenderness has been reached.

2.  While the pasta is cooking, heat a large frying pan on the stove over medium heat.  While the pan is heating, cut the Brussel sprouts in quarters from top to bottom.  Add 2 Tbsp of olive oil to the pan and add the Brussel sprouts once the oil is hot.  Cook until tender, mixing often.  Season to taste with salt and black pepper and add the dried rosemary and garlic powder.

3.  Drain the pasta using a colander, and rinse thoroughly with water.  Return to the pot and place over medium heat.  Add the cooked Brussel sprouts, 1 Tbsp of olive oil, and Barrel-Aged Balsamic Vinegar to the pot.  Stir until evenly mixed, and heat until warm.

4.  Serve and enjoy!

Double Sweet Potato Orzo

What better way to accentuate the great taste of our Viviana Gluten-free Sweet Potato Orzo then with some extra sweet potatoes? For this recipe, the sweet potatoes are roasted in the oven and then finished by being pan fried. This makes for a tender sweet potato with an excellent crunch. This recipe would also be great with ground turkey or Polidori gluten free sausage.

Ingredients:

1-8 oz package - Viviana Gluten-free Sweet Potato Orzo
2 - medium sweet potatoes
2 oz - pecans
2 Tbsp - olive oil
1 Tbsp - Vegetable oil
2 sprigs - fresh rosemary
1 - egg
1/2 cup - gluten free Italian bread crumbs
1/4 tsp - cayenne pepper
1/2 Tbsp - brown sugar
2 tsp - lemon juice
To taste - salt and black pepper

 Directions:

1. Preheat oven to 400ºF. Peel sweet potatoes and chop into 1/2" cubes. Combine into a large zip-top bag or mixing bowl and combine with 1 Tbsp olive oil, 1/2 Tbsp brown sugar, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 2 tsp lemon juice. Mix well and then place into a baking dish. Cook until tender (30-45 minutes). Remove from baking dish using a slotted spoon and allow to cool.

2. Heat a large pot of water on the stove over high heat. While the water is heating, beat egg in small mixing bowl and place bread crumbs into separate bowl.

3. Add the Viviana Gluten-free Sweet Potato Orzo to the water.

4. Heat a large frying pan on the stove over medium heat. Once hot add the vegetable oil and allow to heat. Place 1/4 of the cooked sweet potato into the egg and then transfer to the bread crumbs. Add to the hot pan. Repeat until all potatoes are in the pan. Increase heat if needed and cook until browned.

5. Cook the orzo until al dente and drain using a colander. Rinse thoroughly with water and return to the cooking pot. Remove rosemary from sprigs by hand and add to pot. Crumble the pecans by hand and add to the pot. Add the cooked sweet potatoes and 1 Tbsp olive oil to the pot. Mix well and season to taste with salt and black pepper. Heat until warm.

6. Serve and enjoy!