- Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Add the cashews and cauliflower to the skillet & cook for 2 minutes. Sir in the tofu.
- 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
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
- Heat oven to 350°F.
- 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.
- Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
- 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.
- 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.
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
- 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.
- 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.
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
- Preheat oven to 425 F.
- In a large mixing bowl, combine bread crumbs, parmesan cheese, and Italian Herb Blend.
- In separate bowls, dip the zucchini spears into the flour, eggs, then roll into the bread crumb mixture.
- Place zucchini spears onto a cooling rack on top of a baking sheet.
- Bake for 15-20 minutes, until golden brown.
- Prepare the aioli: combine all aioli ingredients into a small bowl and mix until combined.
- Serve immediately and enjoy!