SERVES: 4  |  PREP TIME: 10 MIN  |  COOKING TIME: 15 MIN   Ingredients 16oz Summer Squash Noodles* 16oz ground beef or ground sausage 4 T butter 1/2 cup white onion 6 garlic cloves 1/2 cup heavy cream 1/4 cup whole milk 1/2 cup grated parmesan cheese   Preparation Preheat oven to 450F. Dice white onion. Mince garlic cloves. Grate parmesan cheese. Garlic Parmesan Sauce In a skillet brown ground beef. Drain excess fat and stir in onions and garlic. Continue cooking over medium heat until onions start to turn translucent and garlic is aromatic (approximately 5min.). Add heavy cream and bring mixture to a simmer. Add parmesan cheese and stir until completely melted. Assemble Toss vegetable noodles in olive oil and spread them in an even layer across a foil-lined baking sheet. Season with salt and pepper. Bake for 10 minutes or until edges begins to brown. Remove squash from oven and move to plate. Pour garlic parmesan sauce over squash. Eat!  

1 cup balsamic vinegar

1/4 cup molasses

2 tablespoon coarsely ground black pepper

1/2 cup roughly chopped fresh basil leaves

3 to 4 cloves garlic, minced

1/4 cup extra-virgin olive oil

4 whole boneless and skinless chicken breasts

Coarse salt and freshly ground pepper, to taste

4 fresh GA peaches, skinned, halved, and pitted

 

1. In a small saucepan over medium-high heat, bring balsamic vinegar to a boil; reduce heat and let simmer until the vinegar is reduced by 1/2, approximately 20 to 25 minutes. Stir in molasses and black pepper. Remove from heat and set aside.
2. In a medium bowl, combine basil, garlic, and olive oil. Rub chicken breasts with the basil mixture; sprinkle with salt and pepper.
3. Preheat barbecue grill (spray grill with vegetable-oil cooking spray). Place chicken onto hot grill and brush with balsamic vinegar glaze. Cover barbecue with lid, open any vents and cook 20 to 25 minutes until done.
4. Just before the chicken is fully cooked, place the peaches on the grill (cut side down). Brush the top side of the peaches with the balsamic glaze. Grill until they are lightly browned, approximately 2 minutes. Turn them over, brush the cut side with the balsamic glaze and continue to cook for another 2 minutes.
5. Remove chicken and peaches from the grill, transfer onto a serving platter, and serve immediately.

 

NOTE: Peaches may be served whole or sliced with chicken breasts.

 

1 container Pappardelle Cauliflower Pasta

1 avocado

1 cup spinach

1/2 cup pecans

1/4 cup basil

1 clove garlic

1/4 cup parmesan

1 tbsp lemon juice

3/4 cup pasta water

salt, to taste

pepper, to taste

additional pecans, basil, and parmesan for garnish

 

1. Remove CAULIPOWER Cauliflower Linguine from the freezer. Cook according to packaging.
2. Combine all other ingredients in a food processor or blender and blend until smooth.
3. Drain pasta, add to bowl and toss with sauce.
4. Garnish with pecans, basil, and parmesan, and enjoy immediately.

 

For those looking for a more premium vegetarian sandwich to make for work or to enjoy at home, this delicious recipe includes fresh, nutty flavors that pair perfectly with the soft and buttery St. Pierre Sliced Brioche Loaf.

 

For the filling

2 cups tinned chickpeas, drained and rinsed
1/2 cup walnuts, chopped
2 celery stalks, finely diced
2 spring onions, finely sliced
1/4 cup dried cranberries
1/2 cup mayonnaise
2 tsp Dijon mustard
1 tsp English mustard
1/8 teaspoon dried dill (optional)
A pinch of freshly ground black pepper

For the sandwich:

St Pierre Sliced Brioche Loaf or NEW! Brioche Slider Rolls
Romaine or Iceberg lettuce, torn
Half a red onion, thinly sliced

 

METHOD

1. Set aside a small handful of the drained and rinsed chickpeas and blend the rest in a food processor with the chopped walnuts, celery, and spring onion until roughly blended.
2. Transfer the mixture to a bowl and then mix in the dried cranberries, mayonnaise, Dijon mustard, English mustard, dill, and pepper. Season to taste.
3. Spoon the mixture onto a slice of the St Pierre Sliced Brioche Loaf or a Brioche Slider Roll.

 

2 large red bell peppers, halved along their length, seeds & ribs removed

1 C short-grained rice

4 oz North Country Smokehouse bacon, diced

2 scallions, white and green parts, cut into rings

½ white onion, finely diced

1 clove garlic, minced or grated

2 C, chicken or vegetable stock (or water), divided.

1 pinch saffron (optional, or use 1/8^th tsp turmeric for color)

1 TBS Olive oil

1 oz Provolone cheese cut into small pieces

Grated Parmesan cheese, to taste

Salt and pepper, to taste

 

Instructions:

1. Pre-heat oven to 400 degrees.
2. Drizzle the pepper halves with oil & place them on a baking pan in the oven to soften while you prepare the rice. Once your rice is cooked, remove the peppers from the oven & place the peppers and the rice to the side while you prepare your filling.
3. In a large sauté pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and place it to the side. Pour off all but 1 TBS of rendered bacon fat, leaving it in the saute’ pan and adding the onions and scallions, then saute’ all until translucent. Add your garlic and sauté for an additional 30 seconds.
4. Add the fully cooked rice to the saute’ pan and toss to coat the rice evenly. Add 1.5 C water, chicken stock (or vegetable stock if preferred), along with the optional saffron or turmeric. Bring to a simmer, cover, and let cook until the liquid is absorbed and the rice is tender but not mushy (roughly 20 minutes).
5. Once the rice is cooked, season with salt and pepper, sprinkle with parmesan cheese and fold in chopped provolone and ½ of the cooked bacon.
6. Fill your pepper halves with rice mixture and top with grated Parmesan cheese to taste. Drizzle stuffed peppers with olive oil.
7. Return peppers to the oven and bake until the peppers are very tender and the cheeses have melted and browned on top.