7-Pot Chocolate Pepper Ramen

Ingredients:

• 1 package 7-pot Chocolate Pepper Ramen Noodles
• 1 large Onion, peeled and roughly chopped
• 8 Garlic Cloves, chopped
• 3-inch piece of fresh Ginger, sliced
• 2 Cinnamon Sticks
• 2 Star Anise pods
• 4 Cloves
• 8 cups Vegetable Broth
• 1 tbsp. Olive Oil
• 3 tbsp. Soy Sauce
• 8 oz. Shiitake Mushrooms, thinly sliced
• Bean Sprouts, Lime Wedges, or Fresh Mint, for Garnish

Directions:

1. In a large pot, sauté the first six ingredients in Olive Oil until slightly browned.
2. Add remaining ingredients and simmer for 20-25 minutes.
3. Boil Ramen Noodles in water for 4-6 minutes until just al dente.
4. Add to broth and simmer for 1-2 minutes.
5. Garnish with Bean Sprouts, Lime Wedges, or sprigs of Fresh Mint, then serve.

Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

• 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
• 2 cups fresh Parsley, leaves only
• 1/2 cup fresh Mint
• 3 Green Onions, chopped
• 1-1/2 tbsp. fresh Oregano, leaves only
• 2 tbsp. Capers
• 3 tbsp. Pine Nuts
• 1 tbsp. Red Wine Vinegar
• 2 tbsp. Olive Oil

Eggplant:

• 2 Eggplants, sliced
• 1 tbsp. Olive Oil

Directions:

1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
2. Add Salt and Pepper to taste.
3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
4. Place warm pasta in large serving dish and top with Eggplant and relish.