Sauces 'n Love added 2 new photos.

It’s too hot outside to cook. We’re embarking on our second day of a heat wave…90 F and humid. Let’s take advantage of the beautiful produce this summer using crisp arugula, sweet watermelon and Sauces ‘n Love fresh vegan pesto. This week’s #FullRecipe is perfect for the lazy, hazy, hot days of summer!

Watermelon, Arugula, and Feta salad - dressed with Sauces 'n Love Pesto
Recipe for 2

Ingredients:
- 1/4 Watermelon
- 4 cups Arugula
- 1 cup Feta
- 2 tbsp Sauces 'n Love Pesto

Preparation:
Wash and dry arugula if necessary. Cube watermelon.

Presentation:
On a plate, arrange arugula, pile watermelon on top and crown with a crumble of feta cheese. Drizzle Sauces 'n Love Pesto over the salad to bring it all together.

Buon appetito!

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6 days ago

It’s too hot outside to cook.  We’re embarking on our second day of a heat wave…90 F and humid.  Let’s take advantage of the beautiful produce this summer using crisp arugula, sweet watermelon and Sauces ‘n Love fresh vegan pesto.  This week’s #FullRecipe is perfect for the lazy, hazy, hot days of summer!

Watermelon, Arugula, and Feta salad - dressed with Sauces n Love Pesto
Recipe for 2

Ingredients: 
- 1/4 Watermelon
- 4 cups Arugula
- 1 cup Feta
- 2 tbsp Sauces n Love Pesto

Preparation: 
Wash and dry arugula if necessary. Cube watermelon.

Presentation: 
On a plate, arrange arugula, pile watermelon on top and crown with a crumble of feta cheese. Drizzle Sauces n Love  Pesto over the salad to bring it all together.

Buon appetito!

Like our page for weekly recipe postings!

Sauces 'n Love added 4 new photos.

Have you ever heard the saying, “You eat with your eyes first.” Perhaps you are hungry, or not. Either way you see something and immediately, consciously or unconsciously think, “I want to eat that!” The vibrant color contrasts of the orange and red cherry tomatoes along with the deep emerald green of the basil are sure to entice any food enthusiast!

Cherry Tomato and Basil Pasta with Sauces 'n Love Pesto
Recipe for 2

Ingredients:
-2 tbsp Sauces 'n Love Pesto
-8oz Penne Pasta
-12oz Red and Yellow Cherry Tomatoes
-1 Basil Bunch
-1 Shallot
-2oz Parmesan Cheese
-4 tbsp Extra Virgin Olive Oil
-Salt

Preparation:
Heat oven to 400F. Wash and dry tomatoes. Thinly slice shallot. Pick basil leaves from stem.

Action:
Place tomatoes, shallot and oil in an oven-safe dish, sprinkle with salt, toss, and cook for 18-20 minutes (until tomato skin starts to crack). While tomatoes are cooking, begin cooking pasta; time your pasta and tomatoes to finish cooking at the same time. Drain pasta, transfer to a bowl, pour tomatoes/shallots/oil on top, and dress with our own Sauces 'n Love Pesto. Sprinkle with fresh Parmesan cheese and add beautiful basil leaves.

Presentation:
When basil is wilted and cheese has melted, serve on a warm plate and enjoy!

Buon appetito!

For more weekly recipes; like our page! Check us out on Instagram for mouth-watering pictures and recipe ideas.
... See MoreSee Less

2 weeks ago

Have you ever heard the saying, “You eat with your eyes first.”  Perhaps you are hungry, or not.  Either way you see something and immediately, consciously or unconsciously think, “I want to eat that!”  The vibrant color contrasts of the orange and red cherry tomatoes along with the deep emerald green of the basil are sure to entice any food enthusiast!

Cherry Tomato and Basil Pasta with Sauces n Love Pesto
Recipe for 2

Ingredients:
-2 tbsp Sauces n Love Pesto 
-8oz Penne Pasta
-12oz Red and Yellow Cherry Tomatoes
-1 Basil Bunch
-1 Shallot
-2oz Parmesan Cheese
-4 tbsp Extra Virgin Olive Oil 
-Salt

Preparation: 
Heat oven to 400F. Wash and dry tomatoes. Thinly slice shallot. Pick basil leaves from stem.

Action: 
Place tomatoes, shallot and oil in an oven-safe dish, sprinkle with salt, toss, and cook for 18-20 minutes (until tomato skin starts to crack). While tomatoes are cooking, begin cooking pasta; time your pasta and tomatoes to finish cooking at the same time. Drain pasta, transfer to a bowl, pour tomatoes/shallots/oil on top, and dress with our own Sauces n Love Pesto. Sprinkle with fresh Parmesan cheese and add beautiful basil leaves.

Presentation: 
When basil is wilted and cheese has melted, serve on a warm plate and enjoy!

Buon appetito!

For more weekly recipes; like our page! Check us out on Instagram for mouth-watering pictures and recipe ideas.

Sauces 'n Love added 5 new photos.

If you like to garden, you may have the vegetables in this dish already growing in your backyard! Collard greens are a staple in most southeastern gardens and are gaining leafy greens fans everywhere thanks to the Kale-Kraze. Peppers are popular the world over whether they are green and bitter, red and sweet or exude the spicy burn of a chili pepper. This week’s #FullRecipe uses the slightly sweet, partially ripened yellow bell pepper. Did you know a red bell pepper is just a fully ripened green bell pepper?

Fettuccine Alfredo with Collard Greens and Yellow Pepper
Recipe for 2

Ingredients:
- 1/2 jar Sauces 'n Love Alfredo
- 1/2 Bunch Collard Greens
- 1 Yellow Pepper
- 8 oz Linguine Pasta
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation:
Place 3 quarts of water in a medium pot and bring to a boil. Wash, dry and de-stem collard greens- roughly chop. Wash, dry, and remove the seeds of the yellow pepper and cut to 1/2" pieces.

Action:
When water is boiling, add salt, then pasta, and set timer for "al dente" cooking according to instructions on pasta box. Heat olive oil in a separate pan, add yellow peppers and stir for one minute. Add greens and cook on low for 8-10 minutes until greens have wilted. Flavor with salt and black pepper. Add Sauces 'n Love Alfredo and heat, stirring slowly. Drain pasta, add to sauce, and stir.

Presentation:
Immediately serve pasta on a warm dish and dust with black pepper. (If not served and enjoyed right away, the sauce will thicken!)

Buon appetito!

For more weekly recipes and posts, be sure to like our page!
Purchase our Sauces 'n Love Alfredo at Whole Foods Market
Follow us on Instagram @ saucesnlove
... See MoreSee Less

3 weeks ago

If you like to garden, you may have the vegetables in this dish already growing in your backyard!  Collard greens are a staple in most southeastern gardens and are gaining leafy greens fans everywhere thanks to the Kale-Kraze.  Peppers are popular the world over whether they are green and bitter, red and sweet or exude the spicy burn of a chili pepper.  This week’s #FullRecipe uses the slightly sweet, partially ripened yellow bell pepper.  Did you know a red bell pepper is just a fully ripened green bell pepper?

Fettuccine Alfredo with Collard Greens and Yellow Pepper
Recipe for 2

Ingredients:
- 1/2 jar Sauces n Love Alfredo 
- 1/2 Bunch Collard Greens
- 1 Yellow Pepper
- 8 oz Linguine Pasta
- 1 tbsp Extra Virgin Olive Oil
- Salt & Black Pepper

Preparation: 
Place 3 quarts of water in a medium pot and bring to a boil. Wash, dry and de-stem collard greens- roughly chop. Wash, dry, and remove the seeds of the yellow pepper and cut to 1/2 pieces.

Action: 
When water is boiling, add salt, then pasta, and set timer for al dente cooking according to instructions on pasta box. Heat olive oil in a separate pan, add yellow peppers and stir for one minute.  Add greens and cook on low for 8-10 minutes until greens have wilted. Flavor with salt and black pepper. Add Sauces n Love Alfredo and heat, stirring slowly. Drain pasta, add to sauce, and stir.

Presentation: 
Immediately serve pasta on a warm dish and dust with black pepper. (If not served and enjoyed right away, the sauce will thicken!)

Buon appetito!

For more weekly recipes and posts, be sure to like our page! 
Purchase our Sauces n Love Alfredo at Whole Foods Market
Follow us on Instagram @ saucesnlove

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Send us pics of what you create with our products and get free stuff: iCooked@saucesnlove.com
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