National Culinary Review

Christopher Ranch

Phillips Foods

Season with salt and pepper, to taste. 5) Per serving: Place pasta round on bottom of dinner plate or shallow soup bowl. Lay 3 slices scallop and 1 piece crab on top of pasta. Spoon on small amount of sauce. Add another layer of pasta, 3 more scallops and another piece of crab. Top with a little more sauce. Cover with final pasta round; garnish with diced tomato and fresh dill.

Tex-Mex Macaroni & Cheese

Yield: 24 (1¾-cup) servings

3 lbs. Barilla® elbows, pipette or rotini 1½ lbs. onions, finely diced 3 T. minced garlic ½ cup extra-virgin olive oil 3 lbs. chorizo sausage, casings removed 3 ( 15½-oz.) jars red salsa 3 ( 15½-oz.) jars green salsa 3 (15-oz. jars) cactus (nopalitos), drained, diced 3 (15-oz.) jars salsa con queso (cheese sauce) 3 oz. whipping cream 3 oz. white wine or chicken broth 3 oz. chopped parsley leaves 3 oz. chopped basil leaves 3 oz. chopped cilantro leaves

and garlic in olive oil until translucent. Add sausage; sauté 2-3 minutes. Add red and green salsas; stir 1-2 minutes. Add cactus, cheese sauce, cream and wine; cook 2-3 minutes. Add pasta, parsley, basil and cilantro; mix thoroughly to combine.

Recipe courtesy of Barilla®.

Pesto Fettuccine

Yield: 5-6 servings

2 cups fresh basil

5 cloves fresh Christopher Ranch California garlic

½ cup Parmesan cheese, grated

²⁄ 3 cup extra-virgin olive oil

¼ cup pine nuts

1 lb. fettuccine

Salt and pepper, to taste

Method: In food processor, combine basil, garlic, cheese, olive oil and pine nuts; process until smooth. Cook fettuccine according to package directions. Drain. Transfer to pasta bowl; toss with pesto. Garnish with additional grated cheese, if desired.

Tikka Masala Vegetarian Pasta

Yield: 28 servings

¼ cup olive oil or other vegetable oil

2 (2.5 lb.) bags Simplot® Flame Roasted Mediterranean Blend Vegetables

56 oz. ( 3. 5 lb. dry) wholegrain or multigrain penne pasta, cook al dente

2 (2 lb.) bags Steve Phillips World Cuisine Tikka Masala Sauce

1) Heat oil on 350ºF-heated flat top or griddle. Cook vegetables according to package directions, about 6 minutes. 2) Reheat pasta in steamer or hot water bath. 3) Toss pasta and vegetables together. Put in 4-inch-deep full pan; hold at minimum of 135ºF. 4) Heat Tikka Masala sauce according to package directions and until internal temperature reaches a minimum 165ºF. Hold sauce in 4-inch-deep half-pan at no more than 160ºF. 5) To serve: Plate about 1²⁄ 3 cups pasta/vegetable mixture. Top with ¼ cup Tikka Masala sauce.