- Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric, and cayenne powder to a quart-sized glass jar.
- Pour apple cider vinegar in the jar until all of the ingredients are fully covered and the vinegar reaches the top of the jar. Make sure all the ingredients are covered to prevent spoilage.
- Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.
- Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks. Shake the jar a few seconds every day. After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Squeeze out as much of the liquid as possible. Discard solids.
- Add honey to the liquid and stir until incorporated. Taste and add more honey if desired.
- Store in a sealed container in the refrigerator or in a cold, dark place. Drink 1-2 tablespoons when needed.
1 package lasagna noodles
1 lb. fresh spinach
2 lb. diced chicken breast
1 TBSP olive oil
1 pint ricotta cheese
4 cups shredded mozzarella cheese
1 jar Rao’s Roasted Garlic Alfredo Sauce
1 jar Rao’s Roasted Peppers with Raisins & Pine Nuts
2 TBSP all-purpose white flour
1/4 tsp salt
1/4 tsp fresh ground pepper
- Preheat oven to 350° degrees.
- Season chicken breast with salt and pepper. In a large skillet add oil then brown chicken breast over medium-high heat.
- Remove from heat and add sliced Rao’s Homemade® Roasted Peppers with Golden Raisins and Pine Nuts, 1 jar of Rao’s Homemade® Roasted Garlic Alfredo Sauce and all-purpose flour.
- In a large mixing bowl, combine ricotta, and chopped spinach.
- In a deep baking dish, place one layer of lasagna noodles with edges overlapping. Spread a layer of chicken and Alfredo mixture, and cover with mozzarella.
- Add another layer of noodles.
- Add a layer of spinach and ricotta mixture. Cover with mozzarella.
- Continue to add alternating layers of chicken-Alfredo mixture and spinach-ricotta mixture.
- Top with mozzarella and Rao’s Homemade® Roasted Garlic Alfredo Sauce
- Bake uncovered for 50 to 60 minutes until the top is golden brown and bubbly.
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds Brussels sprouts, trimmed
1 Jar Bellisari’s Balsamic Shallot & Black Garlic Spread
3 tablespoons extra-virgin olive oil
1 cup water
Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in a large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water, 3 tablespoons butter, and Bellisari’s Balsamic Shallot & Black Garlic Spread. Sauté until most of the water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
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
- 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.