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Monthly Archives

October 2019

Gluten Free Ravioli with shrimp and brussel sprouts by zoe

By | #anythingspastable

Gluten Free Ravioli with shrimp and brussel sprouts

by zoe

Sometimes I wait to plan until I see what’s on sale that week💸. This week that meant wild shrimp 🍤 from @nuggetmarkets , Brussels sprouts from my @imperfectfoods box and a few @threebridgesusa gluten free ravioli. 🍝 It can help you keep variety in your week without having to think 💭 too much.

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Wild Mushroom Perogies by Stephanie

By | #anythingspastable

Wild Mushroom Perogies

by Stephanie

#worldpastaday yinz! In honor of my favorite carb holiday, I’ve yinzerfied these @threebridgesusa wild mushroom ravioli into a Pittsburgh “#perogies” dish. It’s just as you would expect anything from #daburgh – little crazy, surprisingly awesome and “low” maintenance. I mean any brand that is called 🌉🌉🌉 is also an honorary #yinzer in my book. #linkinbio #ad #threebridges #cityofbridges #anythingspastable

Check out other #anythingspastable ideas and submit your own for a chance to win a cookware set and other amazing prizes!

chicken and ravioli cacciatore by Elizabeth

By | #anythingspastable

chicken and ravioli cacciatore

by Elizabeth

Chicken and ravioli cacciatore made with #threebridges #glutenfree ravliolis, spinach, onions, mushrooms, bell peppers, chicken breast, chicken broth, and crushed tomatoes. #healthylifestyle #fitness #nutrition #betterme #sproutsfarmersmarket

Check out other #anythingspastable ideas and submit your own for a chance to win a cookware set and other amazing prizes!

Three Bridges Cheese and Spinach & Cheese Tortellini with Ricotta by John

By | #anythingspastable

Three Bridges Cheese and Spinach & Cheese Tortellini with Ricotta

by John

Three Bridges Cheese and Spinach & Cheese Tortellini with Ricotta, Marinara Sauce, Sautéed Spinach, Heirloom Tomatoes, Shredded Parmesan Cheese, and Italian Parsley. Yum!

Check out other #anythingspastable ideas and submit your own for a chance to win a cookware set and other amazing prizes!

Pan Fried Grilled Chicken Ravioli & Steamed Cauliflower with Creamy Curry Sauce by Jody

By | #anythingspastable

Pan Fried Grilled Chicken Ravioli & Steamed Cauliflower with Creamy Curry Sauce

by Jody

Pan fried Three Bridges Grilled Chicken & Mozzarella raviolis with olive oil about 3 minutes each side. In a sauce pot, mix heavy cream, butter, minced garlic, curry powder, parmesan cheese, salt and black pepper. Bring the sauce mix to boiled then add all-purpose flour for thickening. Steam cauliflower florets. Combine the raviolis and the cauliflower on a plate then pour the sauce on the top. Lastly, garnished with chopped green onions.

Check out other #anythingspastable ideas and submit your own for a chance to win a cookware set and other amazing prizes!

Green Cilantro Goddess Ravioli by Nellie

By | #anythingspastable

Green Cilantro Goddess Ravioli

by Nellie

Cilantro Goddess Dressing Recipe:

In a blender, add:
1. 1 cup mayo
2. 1 cup of sour cream or Greek yogurt
3. 1/2 cup heavy cream
4. 2 bunches of cilantro
5. 3 garlic cloves ( I used frozen cubes)
6. 1 tsp anchovy paste
7. 1/2 tsp crushed red chili pepper
8. 2 ounces of green chile (can be canned or fresh)
9. 1/2 tsp oregano
10. 1/2 tsp salt

Blend.

Next:
1. Heat up some frozen (or fresh) fire roasted corn.
2. Boil 2 packages of @ThreeBridgesUSA Organic Spinach and Cheese Ravioli per instructions.
3. Once pasta is cooked pour on as much dressing as you’d like, sprinkle with the warm corn and top with cotija cheese.
4. Enjoy from @the_good_enough

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A Three Note Delight: Pasta, Veggies and Legumes by Nellie

By | #anythingspastable

A Three Note Delight: Pasta, Veggies and Legumes

by Nellie

Ingredients:
1. Premade lentils (or fresh)
2. Homemade croutons (or your favorite)
3. Tomatoes
4. Cucumber
5. Arugula
6. Red onion
7. Salt and pepper to taste

Mix all these ingredients with your favorite dressing! I used a red wine and olive oil vinaigrette, but any would work! Easy, right!? Enjoy from @the_good_enough

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Roasted Tort & Butternut Salad by Tory

By | #anythingspastable

Roasted Tort & Butternut Salad

by Tory

1. Cover the Three Bridges Tortellini and butternut squash (It was pre-cut frozen) in cinnamon, ginger, salt, and white pepper then spray w a lil non-stick spray. Toss to evenly coat everything.
2. In separate dish, coat fresh pumpkin seeds with garlic, cayenne pepper, and salt.
3. Roast everything at 350°F for about 10 minutes.
4. Serve over bed of arugula and micro-greens.
5. A final dollop of sour cream, and its ready!

Check out other #anythingspastable ideas and submit your own for a chance to win a cookware set and other amazing prizes!