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Shrimp & Scallop Scampi with Lemon Artichoke Pesto

10/28/2018

Ingredients:

1 lb. TCPC Angel Hair or Egg Linguini
8 oz. TCPC Lemon Artichoke Pesto defrosted.
2 tbsp. Extra Virgin Olive Oil.
1/3 lb. Sea Scallops.
1/2 lb. Shrimp (26-30).
8 oz. Clam Juice.
1/2 cup Dry White Wine.
1/4 cup TCPC Cheese Blend.
1/4 cup Italian Flat Leaf Parsley, finely chopped.

Sweet Potato Butternut Squash or Pumpkin Dessert Ravioli

3/8/2018

Ingredients:

1 package TCPC Sweet Potato Butternut Squash or TCPC Pumpkin (seasonal) Ravioli.
1 can of real whipped cream (or make your own sweetened fresh whipped cream).
2-4 Tbsp. butter.
Powder Sugar, for garnish.
TCPC candied walnuts chopped for garnish.

Sundried Tomato Black Olive Hummus

3/8/2018

Ingredients:

1 8 oz. TCPC Sundried Tomato with Black Olive Sauce defrosted.
1 can Garbanzo beans.
2 cloves fresh garlic.
1-2 Tbsp. Ariston Extra Virgin Olive Oil.

Easy Sundried Tomato with Goat Cheese Appetizer

3/8/2018

Ingredients:

1 8 oz. TCPC Sundried Tomato & Black Olive Sauce, defrosted.
1 8 oz. Goat Cheese Log, room temperature.
1-2 Tbsp. Ariston Extra Virgin Olive Oil (as desired).
Crusty Baguette, warmed, then sliced.

Quick 'n Easy Pad Thai

3/8/2018

Ingredients:

1 lb. TCPC Ginger & Garlic Linguini.
1 8 oz. TCPC Thai Peanut Sauce defrosted.
1/4 cup TCPC Orange Ginger Shoyu Sauce
3 scallions chopped.
1/3 cup pan roasted peanuts.
1 cup reserved pasta cooking water to thin peanut sauce.

Easy Chicken Satay

3/8/2018

Ingredients:

1 8 oz. TCPC Thai Peanut Sauce defrosted.
2 Tbsp. orange juice or warm water.
1/4 cup TCPC Orange & Ginger Shoyu Sauce.
(Reserve another 1/2 cup Ginger Shoyu for marinating the chicken strips).
1-2 cloves of fresh garlic.
Wooden Skewers.

Spicy Aioli Alfredo Sauce

3/8/2018

Ingredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 cup light cream or half 'n half (optional).
1/2 cup TCPC Cheese Blend, or to taste.
1/2 cup TCPC Chili Aioli, or to the level of "heat/spicy" you prefer.

Basil Pesto Cream Sauce

3/8/2018

Ingredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 7 oz. TCPC Basil Pesto Sauce, defrosted, refreeze the remaining half.
1 cup light cream or half 'n half.
1/2 cup TCPC Cheese Blend.
Salt & freshly ground pepper, to taste.

Roasted Garlic Alfredo with Blue Cheese

3/8/2018

Ingredients:

1 12 oz. TCPC Roasted Garlic Alfredo Sauce, defrosted.
1/2 - 1 cup of your favorite Blue Cheese, crumbled.
(a favorite is a creamy, French Blue - St. Agur)
1/2 cup light cream or half 'n half.

Baked Au Gratin Vegetables with Potato Gnocchi

3/8/2018

Ingredients:

1 pkg. TCPC Potato Gnocchi or Cavatelli.
1 bag baby carrots or fresh carrots, peeled & cut into 1/2 inch chunks.
1 head each broccoli and cauliflower, clean, break into flowerettes.
1 16 oz. bag frozen corn, defrosted, but not cooked.
1 clove of garlic
1-2 tsp. butter
1 16 oz. container TCPC Roasted Garlic Alfredo Sauce, defrosted.
1 cup half ’n half or whole milk
2 cup shredded cheese, (Cheddar, Swiss, Fontina or your choice)
1 cup whole wheat or white Panko bread crumbs.
Salt and pepper to taste.