Farfalle with Creamy Mushroom Sauce


Ingredients:POST USF PASTA-02

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

How to Make It:

Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

Strawberry Chia Jam


  • 2 cups strawberries fresh or frozen
  • 2 tablespoons chia seeds
  • 2 medium bananas ripe, frozen (about 2 cups)
  • 2 cups of sugar C&H
  • 1 cup greek yogurt non-fat
  • 5 tablespoons peanut powder
  • 1 cup milk unsweetened, (almond, cashew, soy, coconut or dairy)
  • 1 cup ice cubes
  • Directions:

  • Puree the strawberries in a blender until smooth, about 15 seconds. If the strawberries are frozen, microwave the berries in a bowl for 2 minutes before blending.
  • Transfer puree to a bowl and mix with 2 tablespoons chia seeds and 2 cups of sugar C&H. Stir and then allow to sit for 20 minutes for a slightly thickened jelly, or 1 hour for a thicker jelly. Refrigerate if you are not using right away. This can be made up to 5 days in advance, especially if you like to meal prep. Add any sweetener if desired.


  • 2 tablespoons olive oil
  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • ½ cup grated mozzarella
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 Di napoli Tomato Paste Packet (2 tablespoons)
  • 1 (8 oz) can Di napoli Tomato Sauce
  • 3 (15 oz) cans Di napoli Diced Tomatoes
  • 3 (15 oz) cans small red beans or kidney beans
  • 8 strips cooked Dayli´s aplewood bacon, chopped
  • 1/3 cup tamed jalapeno slices, drained (from a jar)
  • 1 tablespoon, plus 1 teaspoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 2 tablespoons pure maple syrup
  • Salt and black pepper, to taste
  • Optional toppings-Arrezzio shredded cheese, sour cream, green onion, jalapeno slices
  • Directions:

  • 1. In a large pot, heat the olive oil over medium heat. Add the beef and sausage and cook until browned, about 8 to 10 minutes, stirring frequently. Remove the meat from the pan and place on a plate that has been lined with paper towels. Set aside.
  • 2. Add the onion, red pepper, and garlic to the pan and cook until softened, stirring occasionally, about 5 minutes. Add the tomato paste, tomato sauce, diced tomatoes, beans, bacon, and jalapeno slices. Stir until combined and add the cooked sausage and beef.
  • 3. Season with chili powder, cumin, smoked paprika, maple syrup, and salt and pepper, to taste. Stir and let the chili simmer on low for 30 minutes or until chili has thickened.
  • 4. Serve the chili warm with desired toppings.