Sauces 'n Love added 5 new photos.

I’m craving the vibrant colors and tastes of spring! This week’s #FullRecipe is inspired by bright orange butternut squash paired with the deep green of spicy baby arugula.
Buon appetito!

Butternut Squash, Baby Arugula, and Sauces 'n Love Vegan Pesto and Gluten Free Linguine

Servings: 2
Prep Time: 10 minutes
CookTime: 15 minutes
Total Time: 25 minutes

Ingredients:
- 1/2 jar of Sauces 'n Love Vegan Pesto
- Sauces ‘n Love Gluten Free Fresh Linguine
- 1 shallot
- 8 ounces butternut squash
- A handful of fresh baby arugula
- 2 tbsp extra virgin olive oil
- Salt & black pepper

Instructions:
- Place 3 quarts water in pot on high heat.
- Dice butternut squash in 1/2" cubes. Thinly slice shallot. Wash and dry baby arugula if necessary.
- After water begins boiling, add 1 tbsp of salt. Add fresh linguine to salted-water. Cook, stirring often, for 2 minutes. Fresh pasta cooks much faster than dried.
- In a separate pan heat 2 tbsp extra virgin olive oil over medium heat, add butternut squash, and cook for 5 minutes stirring frequently. Add shallots and cook for another 3 minutes until fragrant. Flavor with salt and pepper.
- Mix 1/4 of the vegan pesto jar with 2 tbsp of pasta water (right from the pot) in a small bowl, then spoon onto two plates for presentation. When linguine is ready, drain and add to squash.
- Add the baby arugula to the pan along with the remaining pesto and gently toss.
- Transfer pasta to plates and top with butternut squash.

Notes:
*** Fresh pasta cooks much faster (~ 2 minutes) than dried pasta. Be sure to keep an eye on it and stir frequently.

Sauces 'n Love Vegan Pesto and Gluten Free Fresh Linguine are available for purchase on www.healthygoodness.com/sauces-n-love/

Scarpetta shelf stable sauces available at Amazon.com

Follow us on Instagram @ saucesnlove
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4 days ago

I’m craving the vibrant colors and tastes of spring! This week’s #FullRecipe is inspired by bright orange butternut squash paired with the deep green of spicy baby arugula.
Buon appetito!

Butternut Squash, Baby Arugula, and Sauces n Love Vegan Pesto and Gluten Free Linguine

Servings: 2
Prep Time: 10 minutes
CookTime: 15 minutes
Total Time: 25 minutes

Ingredients:
- 1/2 jar of Sauces n Love Vegan Pesto 
 - Sauces ‘n Love Gluten Free Fresh Linguine 
- 1 shallot
- 8 ounces butternut squash
- A handful of fresh baby arugula
- 2 tbsp extra virgin olive oil
- Salt & black pepper

Instructions:
- Place 3 quarts water in pot on high heat. 
- Dice butternut squash in 1/2 cubes. Thinly slice shallot. Wash and dry baby arugula if necessary.
- After water begins boiling, add 1 tbsp of salt. Add fresh linguine to salted-water. Cook, stirring often, for 2 minutes. Fresh pasta cooks much faster than dried.
- In a separate pan heat 2 tbsp extra virgin olive oil over medium heat, add butternut squash, and cook for 5 minutes stirring frequently. Add shallots and cook for another 3 minutes until fragrant. Flavor with salt and pepper. 
- Mix 1/4 of the vegan pesto jar with 2 tbsp of pasta water (right from the pot) in a small bowl, then spoon onto two plates for presentation. When linguine is ready, drain and add to squash.
- Add the baby arugula to the pan along with the remaining pesto and gently toss.
- Transfer pasta to plates and top with butternut squash.

Notes:
*** Fresh pasta cooks much faster (~ 2 minutes) than dried pasta. Be sure to keep an eye on it and stir frequently.

Sauces n Love Vegan Pesto and Gluten Free Fresh Linguine are available for purchase on http://www.healthygoodness.com/sauces-n-love/

Scarpetta shelf stable sauces available at Amazon.com

Follow us on Instagram @ saucesnlove

Sauces 'n Love added 4 new photos.

A little bit of Scarpetta sauce can transform a meal from plain to WOW in one minute. This week’s #FullRecipe incorporates a slightly spicy Scarpetta Arrabbiata sauce to jazz up a boring weeknight meal.

Pork Chops, Zucchini, and Shiitake Mushroom Arrabbiata
Recipe for 2
Ingredients:
- 1/2 jar Scarpetta Arrabbiata (purchase on Amazon.com)
- 2 boneless pork chops
- 1 zucchini
- 4 oz shiitake mushrooms
- 2 tbsp extra virgin olive oil
- salt & black pepper

Preparation:
Wash mushrooms with a damp paper towel, cut off end of stem and slice. Wash zucchini and cut into 1/2" x 1" sticks. Sprinkle salt and pepper on both sides of pork chop.

Action:
In a skillet, heat 2 tbsp olive oil and sauté shiitake mushrooms and zucchini for 4 minutes, or until tender. Add 1/2 jar of Scarpetta Arrabbiata and stir gently until hot. Season with salt and pepper, and transfer to a small sauce pan on low heat, to keep warm.
Using the same skillet, heat on high until it smokes and place pork chop in the middle. Sear on each side for 3 minutes, place a cover over the pork chop, turn flame off, and let sit for 3 minutes.

Presentation:
Spoon part of the sauce on each plate, place pork chop on top, and spoon remaining sauce on top. Decorate with herbs or lettuce.

Buon appetito!

For more weekly recipes and posts, be sure to like our page!
Purchase our Scarpetta Arrabbiata Sauce at Amazon.com
Follow us on Instagram @ saucesnlove
... See MoreSee Less

3 weeks ago

A little bit of Scarpetta sauce can transform a meal from plain to WOW in one minute.  This week’s #FullRecipe incorporates a slightly spicy Scarpetta Arrabbiata sauce to jazz up a boring weeknight meal.

Pork Chops, Zucchini, and Shiitake Mushroom Arrabbiata
Recipe for 2
Ingredients:
- 1/2 jar Scarpetta Arrabbiata (purchase on Amazon.com)
- 2 boneless pork chops
- 1 zucchini
- 4 oz shiitake mushrooms
- 2 tbsp extra virgin olive oil
- salt & black pepper

Preparation:
Wash mushrooms with a damp paper towel, cut off end of stem and slice. Wash zucchini and cut into 1/2 x 1 sticks. Sprinkle salt and pepper on both sides of pork chop.

Action:
In a skillet, heat 2 tbsp olive oil and sauté shiitake mushrooms and zucchini for 4 minutes, or until tender. Add 1/2 jar of Scarpetta Arrabbiata and stir gently until hot. Season with salt and pepper, and transfer to a small sauce pan on low heat, to keep warm. 
Using the same skillet, heat on high until it smokes and place pork chop in the middle. Sear on each side for 3 minutes, place a cover over the pork chop, turn flame off, and let sit for 3 minutes.

Presentation:
Spoon part of the sauce on each plate, place pork chop on top, and spoon remaining sauce on top. Decorate with herbs or lettuce.

Buon appetito!

For more weekly recipes and posts, be sure to like our page! 
Purchase our Scarpetta Arrabbiata Sauce at Amazon.com
Follow us on Instagram @ saucesnlove

Sauces 'n Love added 4 new photos.

Our sauces aren’t just for dinner! Try our #FullRecipe Puttanesca Scrambled Egg Breakfast Bagel. Let us know what you think and share your recipe for a new idea on the traditional egg-bagel breakfast sandwich. We’d LOVE to hear from you!

Puttanesca Scrambled Egg Breakfast Bagel
Recipe for 2

Ingredients:
- 1/2 jar Scarpetta Puttanesca (Available for purchase on Amazon.com)
- 4 eggs
- 4 strips of bacon
- 1 bagel
- 2 tbsp milk
- Fresh parsley
- Salt & black pepper

Preparation:
Crack the eggs into a bowl; add the half jar of Scarpetta Puttanesca sauce, milk, salt & black pepper. Chop the parsley. Slice the bagel in half.

Action:
Whisk the eggs until fluffy (look for foam on top). Cook the bacon in a pan until crisp and set aside on paper towel. Toast bagel in toaster. Clean bacon fat from pan. Place pan on medium low heat, pour eggs and cook stirring with spatula for 2-3 minutes.

Presentation:
Place bagel on plate, place 2 slices of bacon on top and gently spoon eggs onto bacon. Sprinkle with parsley and enjoy!

Buon appetito!

For more weekly recipes and posts, be sure to like our page!
Purchase our Scarpetta Puttanesca Sauce at Amazon.com
Follow us on Instagram @ saucesnlove
... See MoreSee Less

4 weeks ago

Our sauces aren’t just for dinner!  Try our #FullRecipe Puttanesca Scrambled Egg Breakfast Bagel.  Let us know what you think and share your recipe for a new idea on the traditional egg-bagel breakfast sandwich.  We’d LOVE to hear from you!

Puttanesca Scrambled Egg Breakfast Bagel
Recipe for 2

Ingredients:
- 1/2 jar Scarpetta Puttanesca (Available for purchase on Amazon.com)
- 4 eggs
- 4 strips of bacon
- 1 bagel
- 2 tbsp milk
- Fresh parsley 
- Salt & black pepper

Preparation:
Crack the eggs into a bowl; add the half jar of Scarpetta Puttanesca sauce, milk, salt & black pepper. Chop the parsley. Slice the bagel in half.

Action:
Whisk the eggs until fluffy (look for foam on top). Cook the bacon in a pan until crisp and set aside on paper towel. Toast bagel in toaster. Clean bacon fat from pan.  Place pan on medium low heat, pour eggs and cook stirring with spatula for 2-3 minutes.

Presentation:
Place bagel on plate, place 2 slices of bacon on top and gently spoon eggs onto bacon. Sprinkle with parsley and enjoy!

Buon appetito!

For more weekly recipes and posts, be sure to like our page! 
Purchase our Scarpetta Puttanesca Sauce at Amazon.com
Follow us on Instagram @ saucesnlove

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