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!

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.

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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.

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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.