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Sfoglini Radiators with Butternut Squash & Kale

The nooks and ruffled edges of  Organic Radiators fill with fragrant sage, sweet butternut squash, and kale. For this recipe, we prefer Lacinato, or Tuscan kale, for its textured deep green leaves. Crisp apples and walnuts finish off this fall inspired dish.


Makes 4 Servings


8 oz. Sfoglini Radiators

2 cups butternut squash, diced

1/4 cup sage, julienned

2 cups chopped kale (Lacinato works best)

1 small garlic clove, sliced

2 tbsp. extra-virgin olive oil

2 tbsp. butter, divided

2 cups water

1/4 cup freshly grated Parmesan cheese

1/2 cup walnuts, roughly chopped

1/2 cup diced crisp apple (do not dice until ready to use so apples do not oxidize)

Salt and fresh cracked pepper


  1. Heat 2 tablespoons of olive oil and 1 tablespoon butter in a pan over high heat. Once the oil and butter are bubbling in the pan, toss in the sage and fry on high heat for 30 seconds. Add the squash and garlic and sauté for 2 minutes until the squash is lightly browned. Add the kale and 1/2 teaspoon of salt. Once the kale starts to wilt, add 2 cups of water, turn heat down to medium and cook for another 10 minutes, until the squash is tender but not falling apart.
  2. Meanwhile, heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Radiators and cook for 5-8 minutes. Strain and add the pasta to the squash along with 2 oz. of pasta water, 1 tablespoon butter and cook all together for 2 minutes.
  3. Divide the pasta among 4 serving bowls. Top each serving with walnuts, apples and grated Parmesan. Season to taste with salt and pepper and serve.


Capellini Nests with Ricotta and Peas

These creamy pasta nests are a great Easter surprise or a treat for any time of the year.


1/2 pound Capellini (angel Hair Pasta)

1 tablespoon Alessi Extra Virgin Olive Oil

1 egg

1 cup grated Parmesan cheese, divided

2 tablespoons butter

1/2 cup ricotta

1/3 cup cooked peas

Alessi Sea Salt and Ground Black Pepper, to taste



  1. Cook pasta according to package directions. Reserve ¼ cup of pasta water. Drain pasta and toss with olive oil.
  2. Preheat oven to 350 and grease muffin tins. In a large bowl beat egg, ½ cup of Parmesan, and 1 tablespoon butter until smooth. Add pasta and toss until evenly coated. Spoon pasta into muffin tins and mold to form nests. Bake for 20-25 minutes or until nests set.
  3. In a saucepan over medium-low heat, combine the ricotta, peas, reserved pasta water, ½ cup Parmesan, and 1 tablespoon butter. Stir until heated through and season with salt and pepper. Spoon into the capellini nests and serve immediately.



Courtesy of



1½ cups raw cashews, soaked in boiling water for 2 hours

½ cup filtered water

½ cup BONAFIDE PROVISIONS chicken bone broth

2 Tbsp fresh lemon juice

1½ cups cucumber, grated

3/4 tsp sea salt

5 garlic cloves, minced

3 tsp white vinegar

2 heaping Tbsp fresh dill, chopped

sea salt, to taste

black pepper, to taste



  1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 2 hours. Rinse with cold water and drain thoroughly.


  1. Blend all of the ingredients (except the cucumber and dill) together in a high-speed blender, scraping down the sides as necessary. You will want it to be thick and creamy throughout.


  1. Add cucumber and blend until completely incorporated.


  1. Stir in fresh dill. Taste for salt and pepper seasoning. Transfer to the refrigerator to thicken up more. If you have time to let it sit overnight, that’s best!



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Use a little, use a lot! Use up to 8oz of jam for a fruitier flavor!


1 cup whipping cream

1 8oz package of cream cheese, softened

½ c Potlicker KITCHEN marmalade or jam

½ tsp lemon extract (optional)

1 9” prepared pie crust


  1. In a medium mixing bowl, use an electric mixer to whip the cream into stiff peaks.


  1. In a large mixing bowl beat cream cheese on medium speed until smooth, add marmalade and lemon extract, beat until combined. Use a rubber spatula to fold whipped cream into the mix.


  1. Pour marmalade/jam cream into pie shell and freeze for at least 1 hour. Garnish with fresh fruit. Serve cold, store in the refrigerator or freezer.






8 oz chocolate graham crackers

¼ cup granulated sugar

8 tablespoons butter, melted


¼ cup heavy cream

2 tablespoons heavy cream

5 oz bittersweet chocolate, chopped

1 large egg, room temperature

1 ½ tablespoons instant espresso powder

1 teaspoon vanilla extract

½ teaspoon salt


½ cup heavy cream

2 tablespoons powdered sugar

¼ cup Vermont Creamery CrEME FrAICHe

1 large vanilla bean pod, seeds scraped out



  1. Preheat oven to 350° F. Lightly grease a large rectangle tart pan (can also use a round one!)


  1. In a food processor or blender, pulse chocolate graham crackers until finely ground. Pour into a mixing bowl and mix with sugar and melted butter until mixture resembles wet sand.


  1. Place mixture into tart pan and press evenly into the bottoms and sides of the pan. Blind bake the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your filling.


  1. Place cream in a small saucepan & heat over low heat until scalding (just less than boiling). Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to combine. Chocolate should be fully melted by this point.


  1. Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you add in the egg.


  1. Take tart crust out of the oven, and remove parchment paper and rice. Pour in filling mixture, then bake for another 15 minutes. Remove from oven and allow to cool completely before topping with crème fraîche whipped cream.


  1. To make the creme fraiche whipped cream, whip heavy cream into soft peaks, then add in powdered sugar, crème fraiche, and vanilla bean pod. Top over tart and serve!