www.raos.com   1 lb. pasta shells 2 TBSP butter 2 TBSP olive oil 1 yellow onion 6 cloves garlic 1 lb. ground chicken (optional) 1 jar Rao’s Tomato Basil Sauce 1 cup heavy whipping cream 1/4 cup parmesan 4oz burrata cheese Salt & pepper, to taste Basil, for garnish  

1. Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.

2. Heat oil and butter over medium heat. Add onions and sauté for 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. If using chicken, add the chicken and sauté for 8-10 minutes until fully cooked, breaking it up with the back of a wooden spoon while cooking. Pour in Rao’s Homemade® Tomato Basil Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.

3. Turn off the heat and stir in the cream. Add the Parmesan, to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin it out.
4. Stir the cooked shells into the sauce and garnish with torn Burrata and basil, serve immediately.

 

For the Coconut Rice:

½ cup white rice, rinsed

½ cup coconut milk

¼ cup vegetable broth

½ teaspoon salt

 

For the Crispy Tofu:

16 ounces extra-firm tofu

¼ cup cornstarch

2 tablespoons avocado oil

Pinch of salt

 

For the Orange Sauce:

⅓ cup Bragg Liquid Aminos

¼ cup Sriracha

⅓ cup orange juice

3 teaspoons rice vinegar

2 teaspoons avocado oil

2 teaspoons sesame oil

2 tablespoons coconut sugar

4 cloves garlic, minced

2 teaspoons ginger, minced

1 tablespoon sesame seeds

1 tablespoon cornstarch mixed with 2 TBSP water

½ cup cashews

1/4 head of cauliflower, cut into florets

Fresh mint

 

1. Add rice, coconut milk, vegetable broth, and salt to an Instant Pot. Close the lid and set it to ‘Rice’. Cook on high pressure for 8minutes. Keep warm for 5-8 minutes before releasing steam. Fluff up the rice with a fork.
2. Cut tofu into three slabs. Wrap in paper towels, press between two plates, and release excess water for about 15 minutes. Cut slabs into cubes. Add cornstarch to a plate and coat each evenly with the cornstarch.
3. Add avocado oil to a skillet over medium heat. Add the tofu and cook until browned on each side. Remove from heat, drain on paper towels, and season with salt.
4. In a small bowl, whisk together liquid aminos, sriracha, orange juice, avocado oil, sesame oil, coconut sugar, garlic, ginger, sesame seeds. Add to a skillet on low heat and bring to a simmer. Add cornstarch and water mixture to the skillet and cook until sauce is thickened, about 1-2 minutes more.
5. Add the cashews and cauliflower to the skillet & cook for 2 minutes. Sir in the tofu.
6. Serve over coconut rice and garnish with mint.

 

1 cup Land O Lakes® Butter, softened

³/₄ cup sugar

³/₄ cup firmly packed brown sugar

2 large Land O Lakes® Eggs

2 teaspoons vanilla

2 ¹/₂ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

¹/₂ teaspoon salt

4 medium (2 cups) carrots, grated

1 cup finely chopped pecans

FROSTING

4 cups powdered sugar

¹/₂ cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

¹/₂ teaspoon vanilla

Green food color, if desired

Orange food color, if desired

 

1. Heat oven to 350°F.
2. Combine 1 cup butter, sugar, and brown sugar in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon, and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
3. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
4. Combine powdered sugar, 1/2 cup butter, cream cheese, and 1/2 teaspoon vanilla in a bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
5. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one-half green and one-half orange. Spoon each tinted frosting into resealable plastic food bags; snip off a corner of bags. Make a carrot design on top of each cookie, if desired.

 

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2 tablespoons extra virgin olive oil

½ red onion, chopped into small pieces

1 garlic clove, minced

3-4 carrots, cut into small half rounds

½ tablespoon Morton & Bassett Oregano

1 teaspoon Morton & Bassett Fine Ground Black Pepper

1 teaspoon sea salt

4-5 cups vegetable broth

1 can white beans, drained

½ bunch lacinato kale, torn into small pieces

 

INSTRUCTIONS

1. In a large pot, add olive oil, garlic, onion, carrots, oregano, pepper, and salt. Sauté on medium heat for about 8-10 minutes until carrots start to soften. Add vegetable broth and beans, bring to a simmer.
2. Add pieces of kale and remove from heat. The kale should wilt slightly but still be bright in color. 3. Serve warm with bread and/or parmesan cheese for topping.

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2 large zucchini, cut in half and then cut into ½ inch thick spears

1 ½ cups Panko bread crumbs

½ cup finely grated parmesan cheese

2 teaspoons Morton & Bassett Italian Herb Blend

2 large eggs, beaten

1 cup all-purpose flour

Salt & Pepper to taste

 

For the aioli:

1 cup mayonnaise

½ cup lemon juice

1 tablespoon olive oil

1 teaspoon Morton & Bassett Garlic Powder

1 teaspoon Morton & Bassett Italian Herb Blend

 

1. Preheat oven to 425 F.
2. In a large mixing bowl, combine bread crumbs, parmesan cheese, and Italian Herb Blend.
3. In separate bowls, dip the zucchini spears into the flour, eggs, then roll into the bread crumb mixture.
4. Place zucchini spears onto a cooling rack on top of a baking sheet.
5. Bake for 15-20 minutes, until golden brown.
6. Prepare the aioli: combine all aioli ingredients into a small bowl and mix until combined.
7. Serve immediately and enjoy!

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