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!