Archive for the ‘Pasta’ Category

Green Olive Vegan Pesto

Tuesday, November 29th, 2016

This vegan pesto recipe is great for a quick weeknight dinner or to serve in larger quantities for a dinner party. Mix in with your favorite pasta – spaghetti, rotini, linguine – and enjoy!

What You’ll Need:

  • 8 ounces pasta
  • 3 cloves garlic, peeled
  • 1/4 cup green olives, pitted
  • 1/4 cup parsley leaves
  • 1/4 cup basil leaves
  • 1/4 cup olive oil
  • 1/4 cup black olives, pitted
  • 1/3 teaspoon salt

Directions:

  1. Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Set aside.
  2. In a food processor, mix garlic, green olives, parsley and basil. Keep the food processor running slowly while adding oil; process until fully combined.
  3. Pour into a large skillet or pan and cook for 2 minutes over medium heat. Add pasta, pasta water, black olives and salt and cook until the water is absorbed. Serve hot.

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November is World Vegan Month

Tuesday, November 1st, 2016

Veganism is a lifestyle many people embrace, or are starting to embrace for themselves. To kick off World Vegan Month, we are featuring some facts about the vegan diet as well as a few recipes to either add to your vegan repertoire or try for the first time.Farm Fresh Goodness Print

A Vegan Diet

  • includes nuts, leafy greens, fruits,
    legumes, vegetables, whole
    grains and seeds (variety is key!).
  • is high in protein and low in
    fat and cholesterol.
  • cuts out meat, fish, poultry,
    eggs, dairy products and honey.

Vegan Recipes

Crispy Potatoes with [vegan] Nacho Sauce: This comfort snack is perfect for game day, after school or as a delicious side dish at dinner.

Creamy [vegan] Pumpkin Penne: Perfect for this time of year, this pasta dish uses large penne noodles covered in a creamy pumpkin sauce. The ultimate hot dish to serve on cold fall and winter nights.

Double Chocolate Zucchini Bread: This recipe had us at “double chocolate.” Serve for breakfast, a snack or dessert, or send a loaf to a friend.

Do you have a vegan recipe you would like to share with us? Let us know in the comments, on Twitter or on Facebook. Happy eating!

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Rotini Pasta Salad Recipe

Tuesday, June 28th, 2016

Fresh vegetables, full flavor and an instant snack, side dish or meal: the Rotini Pasta Salad is the complete summer package! Take it on the go or leave it in the fridge for a quick and easy weekday meal you don’t have to cook in a hot oven.

Pasta

What you’ll need:

  • 1 box (16 oz) rotini or fusilli pasta
  • 1 red bell pepper, chopped
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 8 oz cheddar cheese, cubed
  • 3/4 cup Italian salad dressing

Directions:

  1. In a large pot on the stove, boil water and cook pasta per directions on box. Drain, pour pasta in a large bowl and cover. Refrigerate for at least 1 hour.
  2. Take the pasta out of the refrigerator and uncover, add red pepper, cucumber, tomatoes and cheese. Combine well with a wooden spoon until ingredients are evenly distributed throughout.
  3. Add Italian salad dressing and mix, coating all the contents evenly. Refrigerate until serving or serve immediately – enjoy!

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