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Articles tagged with: Winter

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri

on Friday, 05 January 2018. Posted in Vegetable & Side Dishes, Recipes, Main Course, Sauces & Condiments

Umbrian Lentils with Roasted Cauliflower, Carrots & Carrot Top Chimichurri
Umbrian lentils—grown in the rolling hills of Umbria—are loved by chefs and home cooks alike for their rich, nutty flavor, supple texture and ability to hold their shape after cooking. Plus they are packed with nutrients, chock-full of fiber and lean protein—making them the ideal for...

Chocolate Mendiants with Candied Fruit and Nuts

on Thursday, 19 October 2017. Posted in Recipes, Desserts

Chocolate Mendiants with Candied Fruit and Nuts
These French-inspired confections are easy to make, eye-catching and delicious—not to mention they are perfect sharing (hello holiday gifts!). Recipe by Asha Loupy

Pizzoccheri Valtellinesi (Buckwheat Pasta with Potatoes, Cabbage & Fontina)

on Friday, 13 January 2017. Posted in Pasta & Grains, Recipes, Main Course

Pizzoccheri Valtellinesi (Buckwheat Pasta with Potatoes, Cabbage & Fontina)
This traditional Northern-Italian dish—starring hearty buckwheat pizzoccheri pasta, potatoes, cabbage and fontina—is winter-comfort classic: indulgent, stick-to-your-ribs and cheesy (plus, it's easy to make and comes together in under 30 minutes). The pasta and vegetables are cooked...

Weeknight Split Pea Pasta

on Thursday, 12 January 2017. Posted in Pasta & Grains, Recipes, Main Course

Weeknight Split Pea Pasta
This twist on split pea soup transforms all the flavors of the slow-cooked classic—carrots, celery, onions and smoky ham—into a quick-fix meal that’s on the table in just 30 minutes. Recipe by Asha Loupy

Cheesy Chicken Parmigiana Pasta

on Thursday, 01 October 2015. Posted in Pasta & Grains, Recipes, Main Course

Cheesy Chicken Parmigiana Pasta
Chicken Parmigiana, meet Baked Ziti. This easy, satisfying baked pasta dish celebrates the rich, comforting flavors of Italian-American cooking and comes together in under an hour with the help of new Due Formaggi Tomato Sauce from Casina Rossa—a rich tomato sauce flavored with salty and...

Classic Ragù

on Wednesday, 01 April 2015. Posted in Pasta & Grains, Recipes, Main Course, Sauces & Condiments

Classic Ragù
A classic meat ragù takes a couple hours to make, but the flavor of this slow-cooked sauce is well worth the wait. Toss with freshly cooked egg pappardelle or spoon over creamy polenta. And don't forget a generous sprinkling of freshly grated Parmigiano-Reggiano!