Recipe Ideas
1. Kalbi dinner
2. Penne & Pesto
Ingredients:
1 box (375 g) PC Blue Menu Whole Grain Whole Wheat Penne Rigate
1/2 cup PC Tomato Pesto
1/3 cup grated PC Splendido Parmigiano Reggiano
3 tbsp chopped fresh basil
Instructions:
1) In large saucepain of boiling, salted water, cook penne for 10 to 12 minutes or until tender but firm. Drain.
2) In large bowl, combine pesto and pasta; stir well to combine. Divide among four warmed pasta bowls. Top each serving with some cheese and basil.
3. Salmon with Brown Sugar Glaze
Ingredients:
4 .Fish en Papillote
Prep time: 10 minutes
Cook tiem: 10 minutes
Ingredients:
Preheat oven to 400 degrees F. Cut four large rectangles of parchment paper and fold in half; unfold.
In small skillet, heat butter over medium heat and add garlic and carrot. Cook over medium heat, stirring constantly, until carrot is crisp-tender, about 4-5 minutes. Remove from heat.
Divide carrot mixture among parchment paper. Place fish on top of the carrots and top with salt and pepper, lemon slices, thyme, and olive oil. Fold top half of parchment paper over fish and crimp to seal; place on two baking sheets.
Bake at 400 degrees F for 12-16 minutes, switching baking sheets halfway through cooking time, until fish flakes easily when tested with fork. Serve immediately.
2. Penne & Pesto
Ingredients:
1 box (375 g) PC Blue Menu Whole Grain Whole Wheat Penne Rigate
1/2 cup PC Tomato Pesto
1/3 cup grated PC Splendido Parmigiano Reggiano
3 tbsp chopped fresh basil
Instructions:
1) In large saucepain of boiling, salted water, cook penne for 10 to 12 minutes or until tender but firm. Drain.
2) In large bowl, combine pesto and pasta; stir well to combine. Divide among four warmed pasta bowls. Top each serving with some cheese and basil.
3. Salmon with Brown Sugar Glaze
Ingredients:
- 1/4 cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 4 (6 ounce) boneless salmon fillets
- salt and ground black pepper to taste
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
- Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
- Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
4 .Fish en Papillote
Prep time: 10 minutes
Cook tiem: 10 minutes
Ingredients:
- 2 tablespoons butter
- 2 cloves garlic, finely minced
- 1-1/3 cups shredded carrot
- 4 (6 ounce) mild white fish fillets
- Salt and pepper to taste
- 1 lemon, thinly sliced
- 2 teaspoons fresh thyme leaves
- 2 tablespoons olive oil
Preheat oven to 400 degrees F. Cut four large rectangles of parchment paper and fold in half; unfold.
In small skillet, heat butter over medium heat and add garlic and carrot. Cook over medium heat, stirring constantly, until carrot is crisp-tender, about 4-5 minutes. Remove from heat.
Divide carrot mixture among parchment paper. Place fish on top of the carrots and top with salt and pepper, lemon slices, thyme, and olive oil. Fold top half of parchment paper over fish and crimp to seal; place on two baking sheets.
Bake at 400 degrees F for 12-16 minutes, switching baking sheets halfway through cooking time, until fish flakes easily when tested with fork. Serve immediately.