Sweet Corn & Chorizo Fritters

These fresh corn fritters are as easy to make as they are delicious. Spicy chorizo sausage and Manchego cheese are the perfect complements to sweet corn. Serve these with a salad for a light lunch or as a side dish for your favorite grilled and barbecued meats. 3 links Chorizo Sausage, finely chopped 3 cups fresh corn kernels (cut from 6-7 ears of corn) 3 green onions, white and greens parts, finely chopped ¼ cup chopped fresh mixed herbs, we used chives, flat-leaf parsley, and chervil ½ cup grated young Fontina cheese ½ cup grated Manchego cheese Kosher salt & freshly ground black pepper 4 large eggs, beaten 1 cup all-purpose flour, plus more if needed High smoke point oil, we used a mixture of avocado oil & Duck Fat Flake salt.   To a small dry skillet over medium-high heat, add chorizo and sauté until browned and slightly rendered, about 5 minutes.  Remove chorizo with a slotted spoon and drain on paper towels. In a large bowl stir together chorizo, corn kernels, green onion, herbs, Fontina, Manchego, a pinch of salt, and several grinds of black pepper. Add eggs, turning mixture to coat. Stir in flour, folding mixture until evenly incorporated. The mixture should hold its shape. If it’s too loose, add about a tablespoon of flour, if it’s too dry add about a teaspoon or so of water. Rest the mixture for about 10 minutes. When ready to cook, heat about 3 tablespoons of oil in a large skillet over medium heat. When hot, add a few scoops of batter to the pan and flatten gently. Cook until golden brown and set then turn and continue to cook on the other side. Set cooked fritters on a paper towel-lined sheet pan and sprinkle with flake salt. Continue cooking in batches until all of the batter is used, keeping the cooked fritters in a warm oven, if desired.  


You’ve never seen lasagna like this! Using DeLallo No-Boil Lasagna Noodles and your favorite pizza toppings—create tasty mini-pizzas with a crispy, chewy crust. A quick-and-easy weeknight recipe that the kids will love!


DeLallo No-Boil Lasagna, parboiled

Pizza sauce (variety of your choice)

Shredded cheeses like mozzarella and provolone

Cooking spray

Your favorite toppings


  1. Preheat oven to 400˚F.
  2. Line one or more baking sheets with parchment paper. Arrange parboiled lasagna sheets on top. First, top pizzas evenly with a thin layer of your favorite Pomodoro Fresco Sauce, about 1 tablespoon per sheet.
  3. Be creative! Top with your favorite cheeses, veggies, fresh herbs, olives, and antipasti. Be careful not to overload your pizzas. Once your pizzas are topped, bake for 10 minutes until cheeses are melted and golden brown.
  4. Remove from oven and serve.

Note: If you top your pizzas with any kind of raw toppings, they must be cooked prior to topping. The oven will only melt cheese and brown toppings. Cook raw meats like sausage in advance.



This pasta bake delivers a major flavor explosion. Featuring sautéed sweet potatoes, savory Italian sausage, fresh spinach, an array of Italian cheeses, and creamy Alfredo sauce!


1 shallot, diced

1 teaspoon extra virgin olive oil

2 pounds sweet potatoes, thinly sliced

1 (10-ounce) bag spinach

1 (16-ounce) container whole-milk ricotta cheese

1 cup grated parmesan cheese, plus more for topping

1/4 cup chopped fresh Italian flat-leaf parsley

2 eggs

29 oz. jarred Alfredo Sauce

1 (9-ounce) box DeLallo No-Boil Lasagna (15 sheets)

6 slices provolone cheese

1/2 pound loose Italian sausage, cooked

1 1/4 cup shredded mozzarella cheese

Salt and pepper


  1. Preheat oven to 350˚F.
  2. In a large saucepan over medium heat, sauté shallots in olive oil for 2 minutes.
  3. Add sweet potatoes and cook until they begin to soften, about 5 minutes per side.
  4. Stir in spinach and cook until wilted. Remove from heat and set aside.
  5. In a separate bowl, combine ricotta, Parmesan, and parsley.
  6. Mix in eggs.
  7. Salt and pepper to taste.
  8. Spread 1/2 jar of Alfredo over the bottom of 13″ x 9″ baking dish.
  9. Place 5 lasagna sheets over sauce, overlapping to fit.
  10. Spread half of the ricotta mixture evenly over the sheets.
  11. Layer with provolone slices, sweet potatoes, and spinach.
  12. Evenly sprinkle half of the crumbled sausage, then 1/2 of shredded cheese.
  13. Spoon another 1/2 jar of Alfredo over cheese, using a spatula to cover.
  14. Repeat layering.
  15. Top with the remaining 5 lasagna sheets and a handful of grated Parmesan.
  16. Cover the dish with foil and bake for 40 minutes.
  17. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.
  18. Let lasagna stand for 10 minutes before serving.


Salsa Mac ‘N Cheese

1 jar Green Mountain Gringo® Salsa
1 lb. Tube pasta (rigatoni, penne, elbow macaroni)
2 tbsp. Butter
2 tbsp. Flour
3 1/2 cups Milk
1 lb. Cheddar cheese, well-aged, grated
To taste Salt and pepper
1 cup Green Mountain Gringo® Tortilla Strips

  1. Cook pasta in well-salted boiling water until just al dente.
  2. Rinse with cold water and leave to drain.
  3. Melt butter in a large saucepan and sauté the salsa for a minute to heat through.
  4. Whisk in the flour and cook for a minute.
  5. Gradually whisk in the milk.
  6. Reduce the heat and simmer stirring consistently until the sauce thickens about 30 minutes.
  7. Remove from heat and gradually stir in most of the cheese.
  8. Season with salt and pepper.
  9. Stir in the pasta and pour into a baking dish.
  10. Sprinkle with the remaining cheese and crushed tortilla strips.
  11. Bake in a 400-degree oven until the crust is golden brown, about 25 minutes.

Chicken Carbonara Lasagna Minis

1/2 tablespoon extra virgin olive oil

1 clove garlic, smashed

1 pound mushrooms (your choice)

Cooking spray

12 DeLallo No-Boil Lasagna Sheets, parboiled

1 (15-ounce) jar carbonara sauce

2 tablespoons heavy cream

2 cups shredded, cooked chicken (about 2 breasts)

1/2 cup provolone cheese

1/2 cup mozzarella cheese

1/2 cup Romano cheese

2 tablespoons fresh, chopped Italian parsley, for garnish


1. Preheat oven to 375˚F.

2. Heat oil and garlic clove in a large saucepan. Once the garlic begins to brown, add mushrooms. Cover with a lid and sauté mushrooms until cooked down and golden, about 7 minutes. Remove and set aside. Discard garlic.

3. In the meantime, ready your cupcake or muffin tin with a fine coat of cooking spray. Cut each parboiled lasagna noodle in half. Using two halves per cup, firmly press noodles into the bottom of the cup and up the sides.

4. In a separate saucepot, heat Carbonara on a low setting. Add 2 tablespoons of cream to thin sauce. Stir until fully incorporated.

5. To assemble lasagna cupcakes: Start with the Carbonara. Drop about 1 tablespoon of Carbonara in each cup. Evenly distribute the mushrooms and shredded chicken among all 12 cups. Next, sprinkle each lasagna with shredded cheese and Romano.

6. Bake for about a 15 minutes, or until cheese begins to bubble and lasagna becomes golden. Garnish with parsley and serve.