Saveurs Toasted Walnut Oil Walnuts are harvested in France’s Auvergne region and then toasted just before expeller-pressing. The result is a delicate and rich walnut...
Entrees - Pasta - Recipes
Alfredo Chicken and Pasta Bake
Stonewall Kitchen took the smooth, creamy goodness of an authentic Italian Alfredo Sauce and added fragrant basil. Made with light cream, unsalted butter, Parmesan Cheese, Romano Cheese, Parmigiano Reggiano, basil, and spices; this wonderfully savory and herbal combination adds a rich flavor to this baked pasta and chicken entree. Ingredients: 2 Tablespoons olive oil 3/4 cup baby portobella or cremini mushrooms, cleaned, stems removed and sliced 3/4 cup red bell pepper, cored, seeded and large diced 1 cup grape tomatoes, cut in half Salt...
Desserts - Recipes
Rose Water Panna Cotta with Toasted Slivered Almonds
Panna Cotta (which literally means “cooked cream”) is an extremely simple yet elegant Italian dessert. Many recipes call for infusing a vanilla bean or other spices into the cream prior to chilling. Other recipes mix rum or Marsala in the cream. Most often, it is topped with fresh berries, fruit coulis, caramel, or chocolate sauces. Our version of Panna Cotta uses Rose Water giving this custard-like dessert a delicate floral flavor that can stand alone, simply garnished with toasted nuts, or for an extra boost of sweetness, drizzled...
Entrees - Pasta - Recipes
Baked Kamut Rigatoni with Sausage
Kamut is a Khorasan-type durum wheat that originated in the Middle East several thousand years ago and is an ancestor to our modern grains. It is twice the size of modern-day wheat and is known for its rich nutty flavor. Paired with a mild Italian sausage, Parmesan, and Mozzarella cheeses; kamut rigatoni is the star of this dish. Hearty enough to blend with the other ingredients perfectly without losing its flavor. Serve this to your family for Sunday Supper or when you are craving comfort food on a chilly winter night. Pair with a full bodied...
Entrees - Pasta - Recipes
Zucchini Glazed Spaghetti
Zucchini does double duty here as both sauce and veggie. After it’s grated, the zucchini releases lots of lovely green juice, which is used to cook the pasta, coating it in a glossy glaze. The crisp grated pieces are then tossed with hot pasta to complete the light, rich dish. Especially delicious when made with Monograno Felicetti farro spaghetti, which imparts a naturally nutty flavor. From: Pasta Modern: New & Inspired Recipes from Italy, (Stewart, Tabori & Chang, 2013) by Francine Segan Serves...
