LIVWELL Insider: How To Cook with your new LIVWELL sauces!
Below are some tips to enjoy your new LIVWELL sauces, PLUS tips and tricks to make a meal that you will feel fantastic about: Try a gluten free pasta for less bloat and fatigue. We love Jovial brown rice pasta, it pairs beautifully with our sauces. Do not boil sauces! To maximize nutritional value and flavor, either pour directly on cooked pasta and warm gently, or heat minimally. Add toppings (optional) - Roasted Vegetables (i.e. caramelized onions, roasted garlic, caramelized shallots, roasted peppers, zucchini, steamed broccoli), toasted nuts (pine nuts are great!)..... whatever you love! Stock up on a...
Italian Shashuka (aka Eggs In Purgatory)
Ingredients 2 tbsp olive oil 1 sweet onion, chopped2 gloves garlic, chopped2 tsp crushed red pepper 1 15oz can diced tomatoes1 tbsp fresh basil, chopped2 tsp fresh oregano, chopped8oz Calabrian Chili Pepper Romesco Sauce 4 eggs1/2 cup fresh grated parmesan cheese Sliced Italian bread, toasted or grilled Directions Heat olive oil in skillet on medium heat. Add onion and cook until soft. Add garlic and crushed red pepper, cook for 2-3 minutes. Add can of diced tomatoes, basil, oregano and cook for 12-15 minutes or until it thickens. Add Romesco sauce and stir. Make small wells into sauce with wooden spoon...
Grilled Summer Veggie Stack with Calabrian Chili Pepper Romesco Sauce
Ingredients 1 eggplant 1 zucchini 1 red bell pepper1 yellow pepper1 sweet onion2 Portobello mushroom capsFresh ball of mozzarella Olive oilGarlic powderSalt & pepper to tasteFresh oregano to garnish Directions Slice eggplant, zucchini, peppers and onion into thick slices. Brush slices and mushroom caps with olive oil. Sprinkle with ground black pepper, kosher salt and garlic powder. Place on grill with medium to high heat or until grill marks are visible on both sides. Remove from grill.Cut mozzarella ball into slices. Start with a mushroom cap bottom facing up (it will with help balance) and begin to stack the grilled veggies and mozzarella....
Calabrian Chili Pepper Romesco Flatbread
Ingredients Fresh baguette 8-10 cherry tomatoes, sliced 1 bulb roasted garlic1-2 tsp crushed red pepper1 cup Calabrian Chili Pepper Romesco Sauce2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped1 cup grated mozzarella Directions Preheat oven to 350 degreesCut baguette in half then cut each half down the middle. Smear roasted garlic cloves onto the four cut baguettes pieces. Coat Calabrian sauce onto the baguette pieces. Sprinkle crushed red pepper evenly.Cut tomatoes into halves. Evenly disperse onto baguettes. Sprinkle the basil and oregano on top then top with mozzarella.Bake for 10-12 minutes or until mozzarella starts to melt and crisp. Drizzle with olive oil...
Ricotta and Sage stuffed Shells with Tuscan Butternut and Sage Sauce
Ingredients Preheat oven to 350 degrees Box jumbo pasta shells 15oz ricotta cheese2 cups grated mozzarella1 egg1 cup grated parmesan2 tbsp fresh basil, chopped1 tbsp fresh sage, choppedSalt & pepper to taste Pasta Shells:Follow cooking instructions on pasta shell package. Once fully cooked and drained, place aside.Ricotta FillingMix ricotta, 1 cup mozzarella, egg, basil, sage, 1/2 cup parmesan and salt & pepper Directions Stuff each shell with ricotta filling. Line shells in a baking pan. Top shells with Tuscan sauce, 1 cup mozzarella. Bake for 12 minutes or until the mozzarella is melted. Serve 4-5 shells in a bowl...
Ricotta Cheese Tortellini with Zucchini and Lemon Sauce
Ingredients 15oz Ricotta cheese tortelliniSicilian Zucchini & Lemon SauceFresh grated permesan Directions Follow cooking instructions on package of cheese tortellini. Drain and return into pot. Add Sicilian Zucchini & lemon sauce and gently stir. If the sauce has been refrigerated, microwave for 20-30 seconds to take the chill away.Serve with fresh grated parmesan and enjoy!