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Puttanesca Pasta


  1. Put garlic, onion, herb, and anchovy in a blender. Add oil half way up solids, blend until smooth.
  2. Scrape paste out into sauce pan and cook over medium heat, stirring all the while.
  3. As water evaporates, the oil will start to separate out and the onion and garlic will begin to fry. Keep going until the kitchen fills with the smell of the aromatics. Toast as much as you like but don’t burn it.
  4. Pour canned tomatoes in mixer container to rinse out the leftover paste, then pour tomatoes into the pan.
  5. Turn down, stir to scrape up any bits, and stir in olives, capers, and chili flakes.
  6. Bring it up to a simmer, checking along the way for salt, pepper and chili. Turn off heat once it has simmered for 2-3 minutes.
  7. When you are ready to eat, cook your pasta in a pot with lots of boiling salted water until al dente. Drain and transfer to a large mixing bowl and add sauce. Toss to coat.
  8. You can grate a little cheese in here too. If the pasta is too dry, add some of the pasta water to loosen things up.
  9. Transfer to serving bowl or plate individually, artfully twisting pasta and topping with remaining sauce and garnish with cheese and herb leaves.


Pesto Pasta with Tri-Color Tomatoes


Place pesto ingredients into a food processor and pulse until you reach your desired consistency. In a large bowl, toss Tri-Color Salad Ready Tomato Wedges (drained) with red pepper flakes, garlic, and salt and peper, and set aside. Bring a large pot of lightly salted water to boil; cook pasta until “al dente”. Drain pasta; return to pot. Add pesto and tomatoes and toss with hot pasta over medium high heat until piping hot. Serve, topping with grated cheese as desired. Enjoy!

Tex Mex Bean, Sweet Peppers and Peach Salad


  1. Thaw corn. Drain peaches, reserving 1 tbsp (15 mL) juice.
  2. Then chop peaches into bite-size chunks and add to a large bowl along with corn, beans, peppers and green onions.



  1. To make the dressing, in a small bowl whisk reserved peach juice with oil, vinegar, garlic, chili powder, salt, oregano and cayenne.
  2. Stir into salad along with coriander. Add more salt and cayenne if needed.

Almost Tabouleh Salad


Cook rice according to package directions – use Vegetable broth instead of water. Once cooked, cool then place in fridge to chill.

Prepare all vegetables (greens or parsley, mint, cucumber, tomatoes, and onions) and place in fridge to chill.

Zest lemons and juice. In a glass jar or container, mix oil, lemon juice, lemon zest, and salt & pepper. Set aside and keep at room temperature.

Once all ingredients are chilled (2 – 3 hours or overnight), combine rice, parsley, mint, cucumber, tomatoes, and onions in a large glass bowl. Use a fork to keep rice fluffy. Add dressing and stir. Add additional salt and pepper as needed.

Chill salad until ready to serve.

Arugula Salad with Lemon and Feta Cheese


1.       Drain tomatoes from olive oil.

2.       Start with arugula, lemon and tomatoes. Toss together so arugula coated in seasonings. Follow with thinly sliced red onion.

3.       Sprinkle on feta cheese.

4.       Give a few vigorous shakes of your salad seasoning.

5.       Top with avocado. Add more lemon, salt and pepper to taste.

Chicken Tortilla Soup


Pull chicken off of chicken bones, chop large pieces and put all edible parts in large pot, include any juice or gelatin from bottom of chicken container (all good for flavor). Add all contents of canned ingredients, corn and chicken stock or broth to pot.  Add spices and minced garlic and heat all ingredients to a boil.  Turn down burner so pot simmers for 45 minutes – 1 hour, stirring occasionally.

Prepare and serve remaining ingredients—cheese, cilantro and chips—as a garnish.  Serve soup with fresh warm bread and butter.

Cherry Arugula Salad with Cherry Vinaigrette


To make the salad:

  1. Combine cherries, arugula, and almonds in a large bowl.
  2. Drizzle with the vinaigrette; toss to coat.
  3. Divide among serving plates.

To make the vinaigrette:

  1. Combine cherries and white balsamic vinegar in a blender; pulse on high speed for 3 minutes.
  2. Slowly add olive oil; pulse until emulsified.
  3. Season with salt. 

Alaskan King Crab and Citrus Salad


To serve the salad:

  1. Arrange the baby arugula on four serving plates.
  2. Top with crab meat, grapefruit segments and Pink Blush Maraschino Cherries.
  3. Drizzle with dressing and serve.

To make the dressing: 

  1. Cut the peel off of the grapefruits.
  2. Over a bowl, cut out the individual grapefruit segments, catching the juice.
  3. Combine the grapefruit juice and vinegar in the bowl; slowly whisk in the extra-virgin olive oil until the dressing emulsifies.
  4. Whisk in the chives and salt. 

Thai-Style Pear Salad

1/4 cup Rice wine vinegar
1/4 cup Vegetable oil
2 teaspoons Thai fish sauce or light soy sauce
3/4 teaspoon Sugar
1/4 teaspoon Red pepper flakes, crushed

1 can (15 ounces) Pacific Northwest Canned Pear Slices, drained
8 cups Romaine lettuce, chopped
1 medium Carrot, cut in julienne strips
1/3 cup Peanuts, dry roasted
Optional Mint, fresh, chopped
Optional Egg roll wrapper, deep-fried strips

Anytime Gazpacho

Let’s cook:

Place the chopped cucumber, pepper, and scallions in the bowl of a high speed blender or food processor fitted with a steel blade. Pulse the mixture until smooth. Add the can of tomatoes (and all of the accompanying juice), and pulse again until smooth. Add the olive oil, red wine vinegar and cayenne and pulse to incorporate. Season the soup with salt and pepper, to taste.

Transfer the soup to a large, airtight container or tupperware (make sure the container you use is NOT metal, which will chemically react with the acidic soup and make it taste funny), and allow the soup to chill in the refrigerator for at least a day, and up to three days.

Serve gazpacho chilled, topped with avocado, sour cream and some chopped, fresh herbs.

Note: chilling the soup for 24 hours before serving allows the flavors to marry and meld, resulting in the most flavorful gazpacho.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.