Cricket Radiatore with Pico de Gallo

Ingredients:

• 1 package Cricket Radiatore
• 4 small, ripe Tomatoes, seeded and finely chopped
• 1 small white Onion, finely chopped
• 1/2 cup Cilantro, chopped
• 1 Jalapeño pepper, seeded and finely chopped
• 1 tbsp. Lime Juice
• Salt to taste

Directions:

1. Combine Tomatoes, Onions, Cilantro, Jalapeños, Lime Juice, and Salt to make pico de gallo. Cover and chill for at least an hour.
2. After pico de gallo has chilled, cook Cricket Radiatore, al dente, for 6-8 minutes.
3. Warm pico de gallo and serve over drained pasta.

Chipotle Cilantro Pappardelle with Blue Cheese Sauce

Ingredients:

• 1 package Chipotle Cilantro Pappardelle, cooked al dente (7-9 minutes)
• 8 oz. Blue Cheese, crumbled
• 1 cup Heavy Cream
• 3 tbsp. Chipotle Peppers in Adobo Sauce, pureed
• 2 tbsp. fresh Chives, chopped
• 2 tbsp. fresh Cilantro, chopped

Directions:

1. Sprinkle Blue Cheese into a medium saucepan and mash with fork.
2. Pour in Heavy Cream and stir until evenly mixed.
3. Warm mixture over low heat until heated through and smooth.
4. Stir in Chipotle puree and Chives.
5. Serve over Chipotle Cilantro Pappardelle and garnish with Cilantro.

Bourbon Mash Fettuccine in Creamy Parmesan Sauce

Ingredients:

• 1 package Bourbon Mash Fettuccine, cooked al dente (6-8 minutes)
• 2 cups Milk
• 4 tbsp. Butter
• 4 tbs. Flour
• 1/2 cup grated Parmesan cheese
• 1 pinch Paprika

Directions:

1. In a saucepan, melt Butter over medium heat.
2. Stir in Flour to make a roux.
3. Add Milk to roux slowly, stirring constantly.
4. Stir in Parmesan and cook over low heat until cheese is completely melted and sauce is a little thick.
5. Put Bourbon Mash Fettuccine in large casserole dish and pour sauce over it. Stir well.*
6. Sprinkle with a little paprika.

*Optional: add cooked Chicken, Carrots, Broccoli, Red Peppers etc.

Bon Vivant Orzo with Mushrooms, Snow Peas, and Pine Nuts

Ingredients:

• 1 package Bon Vivant Orzo, cooked al dente (5-7minutes)
• 2 tsp. Olive Oil
• 2 Shallots, minced
• 1 lb. fresh Mushrooms of choice
• 1/2 lb. Snow Peas
• 3/4 cup Pine Nuts, toasted
• Salt and freshly ground Black Pepper to taste

Directions:

1. Heat Olive Oil in a medium skillet.
2. Add Shallots and sauté until translucent.
3. Add Mushrooms and cook until browned.
4. Add Snow Peas and cook 1 minute more.
5. Add pine nuts and Bon Vivant Orzo and combine all ingredients together.
6. Add Salt and Pepper to taste. Serve hot.

Basil Garlic Fettuccine with Puttanesca Sauce

Ingredients:

• 1 package Basil Garlic Fettuccine cooked al dente (about 6-8 minutes)
• 1/4 cup Olive Oil
• 1 cup Onion, finely chopped
• 6 cloves Garlic, minced
• 2 (28-oz.) cans Plum Tomatoes, in pieces, with juice
• 1 cup Kalamata Olives, pitted and halved
• 2 tbsp. Tomato Paste
• 2 tbsp. Capers, drained
• 1/2 tsp. dried Basil
• 1/2 tsp. Red Pepper Flakes

Directions:

1. In a large pot, heat Olive Oil over medium heat
2. Add Onions and sauté until soft.
3. Add Garlic and cook for 2 more minutes.
4. Add Tomatoes and remaining ingredients and simmer until sauce has thickened and slightly reduced, about 40 minutes.
5. Adjust seasoning to taste, cover, and set aside.
6. Add cooked Basil Garlic Fettuccine, toss and serve