Servings: 4-6
Preparation Time: :30
Categories: Salad
1 bottle Dave's Roasted Garlic & Sweet Basil pasta sauce
1 pound orecchiette
3 oz. feta cheese
Place a pot for the pasta with at least 4 quarts of water over high heat.
In a separate pot, place the contents of one jar of Dave's pasta sauce place on medium heat.
When the pasta sauce is almost warm, add one tablespoon of salt to the boiling pasta water and put in the orecchiette. While the pasta is cooking crumble the feta cheese.
When the pasta is done, drain it well, toss it with the sauce and serve, topping it with the feta cheese.
Serving ideas: Serve chilled as a delicious pasta salad, or warm as a side dish.
Servings: 4-6
Preparation Time: :30
Categories: Appetizers
1 eggplant
1 cup flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup fine grated parmesan cheese
1 teaspoon. salt
1 teaspoon. Italian seasoning
1 teaspoon pepper
1/2 teaspoon garlic powder
2 cups Dave's Gourmet Butternut Squash Pasta Sauce
Peel and cut one eggplant in veeery thin slices. Try for 1/8 inch if you can.
Prepare your "batter" station with 3 bowls, near the stove top.
In Bowl One: put 1 cup flour
In Bowl Two: 2 eggs, beaten
In Bowl Three: 1 c. panko bread crumbs; 1/2 c. finely grated Parmesan cheese; 1 t. salt, 1 t. Italian seasoning, 1 t. pepper, 1/2 t. garlic powder.
Heat a skillet with 1/4 inch olive oil in bottom. Medium High temp.
One at a time, dip thin slices of eggplant into flour then egg (shaking off excess) and finally panko mixture. Fry until golden brown. Remove and let drain on a paper towel, taste to see if they need to be salted a bit (or not), then serve with a bowl of Dave's Butternut Squash Pasta sauce .
Serving ideas: Serve as an appetizer, or as a tasty side dish.
Servings: 6
Preparation Time: .45
Categories: Salads
1 medium yellow onion or 3 small shallots
1 tablespoon olive oil
1 cup dried quinoa
2 cups water
1 tablespoon wheat-free tamari sauce
2 cups Dave's Gourmet Butternut Squash Pasta Sauce
1 cup finely chopped fresh kale (spinach or another fresh green if kale is not available)
2-3 tablespoons balsamic vinegar
1-2 tablespoons olive oil
1 tablespoon pure maple syrup
1/2 cup dried cranberries
1/2 cup toasted walnuts
1/2 cup freshly chopped parsley
sea salt
fresh cracked pepper
Start with sautéing the onions in a little bit of olive oil in a medium pot. Then add the 1 cup of dry quinoa and toast up for a few minutes before adding the water. After 2-3 minutes add 2 cups of pure water an 1 TB of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set aside and let cool down a bit.
In another pot warm up the Butternut Pasta Sauce. After a few minutes of warming the squash add the kale and let it wilt just a bit.
After a few minutes of cooking, in a large mixing bowl add the cooled quinoa mix, and the butternut squash and kale mix. Toss in the vinegar, maple syrup and toasted walnuts and cranberries. Toss a few times and add in the chopped parsley and mix thru. Make sure all parts are equally stirred and then pour into a serving bowl. This salad could be served warm or cold. It is like Thanksgiving in a bowl, or well at least 'Fall in a bowl'. It is served as a great side to almost any meal.
Enjoy this dish during a relaxing get-together with friends, or at home, nice and cozy with someone you love. Enjoy!!!
Serving ideas: serve over rice
Servings: 6 (as a side) 4 (as a main dish)
Preparation Time: .20
Categories: Pasta
1 lb. Rigatoni
1/2 cup (or more to suit your taste) Dave's Butternut Squash Pasta Sauce
1 tablespoon Extra Virgin Olive Oil
1 tablespoon sea salt
Parmesan Reggiano (to taste)
fleur de sel
chopped fresh herbs
Bring a pot of water to a rolling boil. Toss in the sea salt, followed by the rigatoni. (Helpful hint: if you’re having trouble keeping the water at a healthy boil, place the lid on the pot to either fully or partially cover.) Stir occasionally. When the pasta is cooked through but still toothsome, drain while retaining roughly a cup or so of the pasta water. Return the pasta to the pot, and stir in the butternut squash sauce. You may now also add back in a ladleful or two of the hot pasta water, depending on your preference for the thickness of the sauce. Fold the sauce into the pasta, and scoop into bowls. To finish, grate fresh Parmesan over the pasta, drizzle with a generous gurgle of olive oil, a dusting of the chopped herbs, and a zing of organic fleur de sel.
Serving ideas: serve as a main dish or as a side.
Servings: 4
Preparation Time: 1:00
Categories: Pizza
1 cup Dave's Gourmet Butternut Squash Pasta Sauce
1 pre-made pizza crust
2 leeks
1 head of garlic (2 heads for garlic lovers!)
1 red pepper
3 tablespoons brown sugar
salt
paprika
cayenne pepper
freshly grated parmesan cheese
Preheat oven to 400 degrees
-Cut top of garlic off and coat with olive oil.
-Cook garlic for 30 minutes until cloves are brown in color and soft to touch.
-Increase oven temperature to 450.
-Thoroughly wash leeks and cut lengthwise then across as you’d chop celery, using only the white part and just a bit of the green stem.
-In pan, sauté leeks in olive oil and sprinkle with a dash of salt and enough brown sugar (about 3 Tbs.) to caramelize the leeks.
-When leeks start to brown, add a bit of water and cover, cook until caramelized. Set aside.
-Chop enough red pepper into thin slices to cover your pizza.
-Spread Dave’s Gourmet Butternut Squash Pasta Sauce over top of pizza crust. Sprinkle paprika and cayenne (optional) over the sauce. Add roasted garlic cloves, caramelized leeks, and red pepper slices over top of pizza.
-Cook on 450 for 8-10 minutes or until crust is brown (cooking time may vary depending on the crust you choose to use) <8-10 minutes> or your own homemade pizza crust.
-Sprinkle with grated parmesan cheese.
Take 2-3 oz. of smoked salmon that has been marinated in
Dave's Insanity Sauce for several days
and break it up with a fork. Add 2 or 3 sprigs of Dill,
chopped fine; 6 heaping tablespoons of light sour cream,
and the juice of half a small lemon. Blend with a fork or
wire whip. Add whipped cream cheese with chives 1 tablespoon
at a time until you have reached your desired thickness.
Top with Wasabi flying fish roe.
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