fbpx
Monthly Archives

November 2019

Wild Mushroom Ravioli Glazed with Rendered Bacon and Thyme, Garnished with Sarvecchio Parmesan by Shawn

By | #anythingspastable

Wild Mushroom Ravioli Glazed with Rendered Bacon and Thyme, Garnished with Sarvecchio Parmesan

by Shawn

Cooked Wild Mushroom Ravioli per directions.
Chopped about 6 slices of Bacon.
Rendered bacon until cooked.
Removed bacon from pan, and added Thyme while fat was hot and sauteed for about 1 minute.
Brushes the rendered bacon fat and thyme on a sheet pan and placed the Ravioli in 1 layer on the sheet pan.
Also brushed the top of the ravioli.
Broiled for about 1 minute.
Added parmesan cheese and broiled for 30 seconds.
Plated finished Ravioli with chopped bacon.

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

Pesto Kale Salad by Cerina

By | #anythingspastable

Pesto Kale Salad

by Cerina

This easy Pesto Kale Salad features fresh vibrant kale and a delicious pesto hack dressing, making it perfect as a healthy side dish or light lunch!
What you will need:
3 cups of kale
1 container of Three Bridges Pesto sauce
1/4 cup of seeds
Sea salt and pepper
How to: place your ingredients in a big bowl, massage your chopped kale with the pesto. The kale leaves will begin to darken and tenderize. This makes it taste great and gives the kale a silky texture. Top with seasoning and seeds. Pair with salmon and YUM!

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