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This week, we have a couple of classics, and a spring pasta to light up your week! We’re making our beloved Cheesy Provolone Sauce and using it in 2 recipes this week. It’s great because you can use one recipe of the Sauce for 2 meals if you decide to make them both this week. I love that. How about having an Italian Sausage and Peppers Sandwich made from 100% plant foods? Can you even believe this is possible? If you’re a fan of this classic American street food, you’ll love this sandwich. Our Italian Sausage Tofu Crumbles have that meaty texture and flavor we crave, the peppers and onions are sautéed just right, and our Cheesy Provolone Sauce sends us right to cloud 9. Pick up a 100% whole grain baguette, and load it up! |
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I’ve always loved a Cobb Salad with Ranch Dressing! Did you ever wonder why it’s called a Cobb salad? Supposedly, back in 1937, a very hungry “Bob Cobb”, owner of the Brown Derby restaurant in Hollywood rummaged through his restaurant’s kitchen late one night looking for a snack. He pulled out a little of this, a little of that and tossed everything but the kitchen sink into a bowl and the Cobb Salad was born. To ours, we add all of the usual suspects, and replace the original chicken with our delicious sautéed soy curls which get nice and crispy. We also add our smoky and crispy Coconut Bacon and top it all with our creamy Ranch Dressing. The flavor combination in this salad is the bomb! Mr. Cobb would be proud.
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| Nothing says spring more than asparagus! Well, maybe the chirping birds, hopping bunnies, daffodils and warm rain as well, but spring is the very best time to eat asparagus! Brighten up your week with our Spring Pasta with Asparagus! Our Cheesy Provolone Sauce that is hiding inside this pasta gives it a creamy and slightly smoky flavor. The Walnut Parmesan gives it a layer of cheesiness and texture. The asparagus and arugula tossed in give it the freshness of spring. Find some asparagus and try it this week. You’ll love it! |
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