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!