Recipe: Warm Strawberry, Bacon & Spinach Orzo Salad :: One great way to use up those juicy, local Strawberries!

1 cup uncooked orzo (We ♥ Pappardelle’s 7 Grain Orzo or Lemon Garlic Orzo)
4 slices bacon, chopped
1/2 cup whole pecans
1/2 red onion, sliced
2 garlic cloves, minced
8 cups raw spinach
8 large strawberries, sliced
2 ounces fresh goat cheese or blue cheese, crumbled
Fresh basil for garnish
Salt and pepper

1. Heat a large skillet over medium heat and add bacon. Fry until golden brown and crispy, then remove with a slotted spoon and drain on a paper towel. 2. Add pecans and toast for about 6-8 minutes, stirring occasionally so they do not burn. Remove and drain on a paper towel. 4. In the meantime, boil salted water for orzo and cook until al dente.  5. Add sliced red onion to the skillet with a sprinkle of salt and stir to coat with bacon grease. Sauté until onions are soft and caramelized, about 10 minutes. 6. Add in garlic and spinach and cook until spinach wilts. 7. Add in strawberries and orzo and mix to coat. Season with salt and pepper, then add in pecans and bacon. 8. Remove from heat and stir in crumbled goat or blue cheese.

Garnish :: Fresh Basil

Serves :: 4
Recipe Courtesy of the food blog: www.howsweeteats.com

Easton Farmer's Market Update: Debut is Saturday May 12th

We are excited to be at the Easton Farmer's Market this weekend from 8-1 with a huge variety of dried pastas, gluten-free's and our exquisite frozen raviolis. Get there early for the largest selection!
Live music will be provided by Mule Train
See you there!

Recipe: Fire Grilled Margarita Chicken & Lime Cilantro Pasta

Servings: 4  
Ingredients:

2 jalapenos, diced

3 tablespoons of fresh cilantro leaves, chopped

4 tablespoons of your favorite tequila
1 tablespoon garlic, minced

1 teaspoon red chili flakes (or to taste)
1 teaspoon ground cumin
1 tablespoon dried oregano
½ cup freshly squeezed lime juice (reserve juice from ½ lime & set aside)
¼ cup vegetable oil

2 teaspoons kosher salt, divided

2 boneless skinless chicken breasts

1 Large Red, Yellow or Green Bell Peppers

1 Pound Pappardelle’s pasta (We ♥ Lime Cilantro Linguine or Green Jalapeno Fettuccine)

1 cup heavy cream

1 cup freshly grated Monterey Jack Cheese or Parmesan
1 tomato, seeded and roughly chopped

Combine first 10 ingredients and reserve 3 tablespoons of marinade for sauce. Add chicken and marinate in the fridge as long as possible - over night if you can.  At dinner time, remove chicken from marinade, season with salt & pepper on both sides & grill with sliced peppers until nicely seared (3-4 minutes). To make the sauce, add heavy cream, pinch of salt & pepper to a sauté pan and cook over medium heat stirring constantly until slightly reduced approx. 3 minutes. Add the reserved marinade and continue to cook another 5 minutes stirring constantly. At the same time, cook pasta 7-10 minutes in salted water at a simmer until al dente. Adjust seasonings (salt, pepper) of cream sauce, adding the juice of half a lime to finish. Drain noodles. Carve chicken into thin slices & place with peppers over top a bed of noodles and drizzle with sauce & sprinkle with shredded cheese. Garnish with tomato, slices of lime & fresh cilantro. Enjoy!

Opening Day - Rehoboth Beach Farmer's Market

OPENING DAY at the Rehoboth Beach Farmer's Market was a success! The clouds parted and the afternoon was full of sunshine, warm temperatures and lots of hungry Rehoboth-ites. Thank you to all of our new beach customers...we hope to see you all again next Tuesday, we will be debuting our handmade frozen ravioli's & sauces as well as a full variety of GLUTEN-FREE pastas...and maybe Kristen's baby?! Boy? Girl?!

Please tell your friends and family to stop by and see us!

Recipe: Fast & Skinny Fettuccine Alfredo

Fast & Skinny Fettuccine Alfredo

Servings: 4   Prep: 10 mins   Cook: 15 mins


Ingredients:
8 ounces of your favorite Pappardelle’s FETTUCINE pasta {We ♥: Cracked Pepper, Garlic Parsley or Tomato Basil!}
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed & finely chopped
1 tablespoon chopped fresh sage or thyme, plus extra leaves for garnish
2 tablespoons flour
1 cup fat-free, high quality chicken broth
1/2 cup 2% milk

Sea salt to taste

Fresh ground pepper to taste
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving


Directions:

1.              In a pot of boiling, salted water, cook the pasta according to package directions. Drain and transfer to a large serving bowl.

2.              Meanwhile, in a medium saucepan, heat the olive oil over medium-low heat. Add the garlic and chopped herbs and cook,   stirring frequently, until the garlic is golden, 1 to 2 minutes.

3.              Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, salt, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

4.              Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the fresh herbs and additional parmesan. Serve Immediately!

Recipe: Fettuccine with Clams

 Fettuccine & Garlic Clams

Servings: 4   Prep: 10 mins   Cook: 15 mins

Ingredients:

2 lbs little neck clams (found locally in April & May)
¾ lb of your favorite Pappardelle’s fettuccine or linguine {We ♥ summer herb, whole wheat garlic or toasted onion}
2 tbsp extra virgin olive oil
1 medium onion, medium dice
6 garlic cloves, smashed & finely chopped
¾ tsp crushed red pepper flakes (optional)
¾ tsp dried oregano
½ cup of your favorite white wine + more for your glass! {We ♥ viogner & sauvignon blanc}
½ cup bottled clam juice or water
2 tbsp butter
¼ cup of parsley, chopped
¼ pasta water (reserved)
½ lemon, juiced

Directions:

1.               Cook pasta in well salted water until al dente.
2.               Once the pasta is cooked, reserve about ¼ cup of the pasta water. The starches from the pasta water will help flavor the dish and thicken the sauce.
3.               Drain remaining water & toss pasta with a little olive oil to keep from sticking
4.               Meanwhile, heat oil in a large saucepan (fitted with lid) over medium to medium-high heat. Sauté onions until translucent about 3 – 4 minutes. Add garlic, oregano, and red pepper flakes and simmer for 3 more minutes.
5.               Stir in wine and clam juice and bring to a boil uncovered, let reduce for 3 minutes. Stir in clams and cover letting it simmer for 6-8 minutes. Discard any shells that haven’t opened.
6.               Add pasta, reserved pasta water and butter to clams and sauce and toss until well combined.  Sprinkle with parsley and fresh squeezed lemon juice.
7.               Serve in your favorite bowl or platter family style with fresh toasted garlic bread

*Simple Wine Pairing Tip*

Serve with more of the same white wine used to cook with! It’s already the perfect match!

Recipe: Pasta with Braised Kale

Pasta with Braised Kale

1 pound kale (about 2 bunches), large center ribs and stems removed, cut crosswise into 1/2-inch slices

3 tablespoons olive oil, divided
1 medium onion (Red or yellow), finely chopped (about 1 1/2 cups)
8 large garlic cloves, thinly sliced
Sea Salt to taste
1/2 pound linguine (We ♥ Lemon Chive Angel Hair, Whole Wheat Garlic Fettuccine -or-  Cracked Pepper Fettuccine)
2 teaspoons fresh lemon juice & the zest a whole lemon

Lots of  grated Parmesan cheese

Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt to taste. Saute until onion is golden brown, stirring occasionally, about 5 minutes. Add kale and remaining 1 tablespoon olive oil and toss until wilted, about 3 minutes. Add the lemon zest and cover pot. Reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes.

Meanwhile, cook the pasta in a medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Add cooked noodles to kale mixture in pot. Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry. Sprinkle with grated Parmesan cheese and serve!

(recipe adapted from Bon Appétit & Shutterbean)

Serves: 2-3