Three Cheese Garlic Chive Conchiglie Salad

Ingredients:

• 1 package Garlic Chive Conchiglie, cooked al dente (5-7 minutes)
• 1 cup Kalamata Olives, pitted and chopped
• 1 cup Red Bell Peppers, chopped
• 1 cup crumbled Feta Cheese
• 1/2 cup Cheddar Cheese, diced
• 1/2 cup grated Gouda Cheese
• 6 tbsp. fresh Basil, chopped
• 1/4 cup Red Wine Vinegar
• 3/4 cup Extra Virgin Olive Oil
• 1 pinch Sugar

Directions:

1. Mix Garlic Chive Conchiglie, Olives, Bell Pepper, Cheeses, and Basil in large bowl.
2. Pour Vinegar into small bowl. Gradually whisk in Olive Oil. Add Sugar
3. Season dressing to taste with Salt and Pepper.
4. Toss salad with enough dressing to coat. Cover and refrigerate until well chilled, about 2 hours.
5. Serve cold.

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.

Cabernet Franc Pappardelle with Braised Short Ribs

Ingredients:

• 1 package Cabernet Franc Pappardelle, cooked al dente (6-8 minutes)
• 1 tbsp. Olive OIl
• 3-4 lbs. Beef Short Ribs
• 1/2 C. Carrots, chopped medium
• 1/2 Celery, chopped medium
• 1/2 cup Onions, chopped medium
• 2 Bay Leaves
• 3 cloves Garlic, chopped
• 1 tsp. fresh Oregano, chopped
• 1/2 cup dry Red Wine
• 1/4 cup Soy Sauce
• 1 cup Beef Broth
• 1 cup Water
• 1 tsp. Red Wine Vinegar
• 1 tbsp. fresh Basil, chopped
• 1 tbsp. fresh Parsley, chopped

Directions:

1. Preheat oven  to 325º.
2. In an 8-quart Dutch oven, heat 1 tbsp. Olive Oil over medium  heat. 
3. Season Ribs with Salt and Pepper.  Place half of Ribs in pot and cook, turning with tongs until nicely browned. Remove to platter, and add remaining Ribs to pot until all are browned.
4. Pour off most of fat and add Carrots, Celery, and Onions. Cook and stir for 6-8 minutes.
5. Add the Bay Leaf, Garlic, and Oregano. Stir and cook for about 1-2 minutes.
6. Transfer Ribs back to pot. Bring to simmer, then put in oven for about 2-3 hours. Turn Ribs every 40 minutes until fork tender.
7. When done, remove from oven and let sit.
8. Cook Cabernet Franc Pappardelle, al dente.
9. To serve, spoon cooked Ribs and vegetables over the cooked pasta. Garnish with chopped Basil and Parsley.

Pasta Salad with Cabernet Sauvignon Gnochetti, Green Beans, and Bacon

Ingredients:

• 1 package Cabernet Sauvignon Gnocchetti, cooked al dente (6-8 minutes)
• 1-1/2 cup Pecans, toasted and chopped
• 1/2 lb. Bacon, crisped and crumbled
• 1 lb. Green Beans, cut in half and boiled for 5 minutes
• 1-1/2 cups Mayonnaise
• 1/2 cup Sugar
• 1/2 cup Red Wine Vinegar
• 1 tsp. Salt
• 1/2 cup Onions, diced
• Salt and Pepper to taste

Directions:

1. Whisk together Mayo, Sugar, Red Wine Vinegar, and Salt in large bowl.
2. Add Pecans, Bacon, Green Beans, and Onions and mix until evenly combined.
3. Add Cabernet Sauvignon Gnochetti and toss all ingredients together.
4. Chill and serve.