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"Spaghetti" and Meatballs

"Spaghetti" and Meatballs

 Created By: Kalemejules  Serves 4

Created By: Kalemejules

Serves 4

Ingredients

  • 1 9 oz bag of BGF Chili noodles
  • 1 cup sliced mushrooms
  • 1 cup sliced zucchini
  • 2 cups of spinach
  • Marinara sauce
  • 1 bag of chicken meatballs
  • salt/pepper
  • shredded parmesan

Directions:

Cook chili noodles in salted water according to packaging.

Preheat oven and heat up chicken meatballs according to packaging. 

While pasta and meatballs are cooking, saute mushrooms in olive oil over medium heat until softened. Add zucchini and cook for an additional 5 minutes. Turn down the heat to a simmer and add spinach and grated garlic. Once spinach cooks down, add about ½ cup of marinara sauce and stir.

When the pasta and meatballs are done cooking, toss them into the saucepan with veggies and add more marinara sauce, if desired. Sprinkle with salt, pepper, and serve with shaved parmesan.

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Garlic and Chili Noodles in a Mushroom White Wine Sauce

Garlic and Chili Noodles in a Mushroom White Wine Sauce 

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Created by: Kalemejules

Serves 4

Ingredients:

  • 9 oz of Beet Generation Garlic and Chili flavored noodles
  • 1 large garlic cloves
  • 1 1/2 cup of crimini mushrooms
  • 1 tablespoon butter
  • 1/2 cup white wine
  • 2 cups chopped chicken (cooked)
  • 1/3 cup chopped sundried tomatoes
  • 3 cups spinach
  • salt/pepper
  • parmesan cheese for topping

Directions

Heat 1 tablespoon of butter over medium heat in a large saucepan. Add mushrooms. After 1-2 minutes add 1/2 cup white wine. Bring to a boil and then let simmer. Add 1 large grated garlic clove and sea salt. Simmer the mushrooms until cooked through, about 5 minutes. Add the chopped cooked chicken and let simmer until the chicken is warmed through. Next add chopped sundried tomatoes. Finally, add the spinach and season with more salt or pepper to taste. 

Cook the pasta in boiling salted water as instructed on the bag. When the pasta is done cooking, toss with olive oil. 

Plate the pasta and top with the garlic white wine sauce. Sprinkle with parmesan cheese and red chili flakes. 

 

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Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta with Crispy Kale and Bacon

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Created by: Kalemejules

Serves 4

Ingredients:

  • 9 oz bag of Beet Generation Carrot and Garlic flavor
  • 2 large garlic cloves
  • 1 medium butternut squash
  • 1/2 cup of unsweetened almond milk 
  • 1/4 cup grated parmesan cheese
  • 1 tsp sage
  • 1 tsp thyme 
  • 1 tsp chilli powder
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • cracked pepper
  • 3 cups chopped kale
  • 3 strips of bacon 

Directions

Chop the butternut in half and de-seed. Drizzle with olive oil and sea salt. Bake at 350 for 45-50 mins. Add the two garlic cloves, unpeeled, to the baking sheet when there is about 20 mins left. 

Scoop out the butternut squash and put two cups in a high-power blender. Add almond milk, parmesan cheese, baked garlic cloves, sage, thyme, chili powder, pumpkin pie spice, salt, and pepper. Blend until creamy. This sauce will be thick like a soup. Set aside while you cook pasta

Cook the pasta in boiling salted water as instructed on the bag. While the pasta is cooking place chopped kale on a baking sheet and drizzle with olive oil, salt, pepper, and a dash of chili powder. Bake at 450 until crispy. about 6-10 mins. 

Cut the bacon strips into little pieces and cook on the stove top until crispy. 

When the pasta is ready, add 1/2-1 cup of pasta water to butternut squash sauce to thin it out. Add to your preference, mine was on the thicker side. Toss the sauce with the cooked noodles and add a little more parmesan cheese. 

Top individual pasta bowls with baked kale, crispy bacon, and chili pepper flakes. 

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Turmeric Ginger Soup with Garlic Noodles

Turmeric Ginger Soup with Garlic Noodles

Created by: Kalemejules

Serves 4

Ingredients:

  • 9 oz bag of Beet Generation Cucumber Noodles (or your favorite flavor)
  • ½ yellow onion chopped small
  • ½ lb chicken breast
  • 2 large carrots finely chopped
  • 2 stalks of celery finely chopped
  • 1 grated garlic clove
  • 1 tsp Turmeric
  • 1 tbsp grated ginger
  • juice of 1 lime
  • 16oz of chicken or veggie broth
  • salt/pepper/lemon pepper seasoning/chili powder
  • 3 cups chopped kale
  • cilantro
  • dash of salt/pepper

Directions

Cook the pasta in boiling salted water as instructed on the bag and set aside.

In a separate large saucepan heat 1 tsp olive oil. Add chopped onions and let cook for 2-3 mins. Add raw chicken breasts chopped in small pieces, carrots, celery, garlic, ginger, and turmeric. When the chicken pieces are fully cooked pour in chicken broth, lime juice, and a dash of salt/pepper/lemon pepper seasoning/chili powder.  Bring to a boil. When it starts to boil, turn down to simmer and add kale. Let the soup simmer for 30 mins and adjust seasoning to your preference.

When the soup is ready, place cooked Beet Generation Farm garlic noodles in a bowl and cover with soup (this will prevent the noodles from over cooking/expanding in the soup during the next few days). Serve with fresh lime juice and chopped cilantro.

 

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Greek Cucumber Noodles with Homemade Turkey Zucchini Meatballs

Greek Cucumber Noodles with Homemade Turkey Zucchini Meatballs

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Serves 4

 

Ingredients:

For Meatballs:

·      1lb ground lean turkey breast

·      1 cup grated and strained zucchini

·      1 egg

·      ½ cup finely chopped bell pepper

·      ½ cup finely chopped crimini mushrooms

·      ¼ cup chopped green onion

·      1 grated garlic clove

·      dash salt/pepper

·      dash of dried oregano

For the Pasta

·      9 oz bag of Beet Generation Cucumber Noodles (or your favorite flavor)

·      1 cucumber chopped

·      2 cups fresh arugula

·      Finely chopped fresh dill & green onions for topping

For the Greek Tzatziki sauce:

·      ½ cup non fat greek yogurt

·      1/8 cup olive oil

·      1/8 cup lemon juice

·      1 small grated garlic clove

·      1 tbsp fresh or dried dill

·      2 tbsp shredded cucumber

·      dash of salt/pepper

Preheat the oven to 375. Mix all meatball ingredients in a bowl and form into golf ball shapes. Place on a baking sheet and bake for 10-15 mins, checking and rotating in between. Make sure they are cooked all the way through before taking out of the oven.

Cook the pasta in boiling salted water as instructed on the bag.

In the meantime, make the greek tzatziki sauce by stirring together all ingredients listed.

When the pasta is done cooking, drain, and let cool for a few minutes. The greek yogurt sauce with get too sticky if the noodles are too hot.

When the noodles are warm, stir in greek yogurt sauce, chopped cucumbers, and half of the arugula. Plate with fresh arugula on the bottom, followed by pasta, a few meatballs, fresh dill/green onions, and an extra dollop of Greek tzatziki.

 

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Beet Pasta with Truffle Roasted Beets

Beet Pasta with Truffle Roasted Beets

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Created by: Kalemejules

Serves: 4

Ingredients

  • 1 9 oz bag of BGF Beet  noodles
  • ½ onion diced
  • 2-3 cups kale/spinach/beet greens
  • Truffle olive oil
  • Truffle balsamic vinegar
  • Lemon juice
  • Salt/Pepper
  • Goat cheese
  • Sliced Almonds

Directions:

Cook the beet noodles in salted water according to packaging.

While pasta is cooking, roast already cooked beets toasted in truffle olive oil and salt/pepper until warm and a little crisp on the edges at 375. About 10 mins.

Chop onions into sauté on a sauce pan with a tsp olive oil for about 10 mins until caramelized. Toss in beets when they are done, and beet greens. When the pasta is done add to sauce pan and drizzle with olive oil, truffle (or regular balsamic glaze), and salt/pepper to taste. Serve warm with crumbled goat cheese and sliced almonds.

 

 

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Comforting Autumn Pasta

Comforting Autumn Pasta

 Created by: Kalemejules  Serves: 4

Created by: Kalemejules

Serves: 4

Ingredients

  • 1 9 oz bag of BGF Serrano Poblano noodles
  • 1 cup Trader Joes Autumn Harvest Pasta Sauce
  • 2 chicken and spinach sausages (I used Safeway brand)
  • 2 cups kale/spinach
  • ¼ cup lite Mozarella Cheese
  • Salt/Pepper
  • Red chili flakes (optional)

Directions:

Cook the serrano poblano noodles in salted water according to packaging.

While pasta is cooking, chop the sausage into coin shape pieces and cook over medium heat in a large sauce pan. When the sausage are fully cooked/browned, add 1 cup of Trader Joe’s Autumn Pasta sauce and return to low heat to warm through.

When the pasta is done, drain the noodles, and add to large sauce pan with sausage and sauce. Next stir in 2 cups of fresh spinach or kale noodles and season with salt/pepper. When the greens start to wilt stir in mozzarella cheese. Top with red chili flakes if desired, and serve with red wine (always optional, but pairs great!).

 

 

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Creamy Shrimp and Eggplant Pasta

Creamy Shrimp and Eggplant Pasta

 

Created by: Kalemejules

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Serves 4

 

Ingredients

  • 9 oz bag of BGF Chili noodles
  • 1 cup eggplant – chopped in half inch cubes
  • ½ onion – chopped finely
  • about 2 cups defrosted/peeled shrimp
  • Tomato sauce
  • ¼ cup non-fat greek yogurt
  • 2 cups shredded kale
  • salt/pepper

Directions

Cook chili noodles in salted water according to packaging.

While pasta is cooking, sauté the onion and eggplant in a large saucepan with 1 tsp of olive oil until both are softened. Add the defrosted shrimp. When the shrimp starts to turn pink add about 1/2-3/4 cup of your favorite tomato sauce (I like Amy’s Kitchen garlic basil). Let this simmer while the shrimp continue to cook – about 4 minutes.

When the shrimp is fully cooked stir in ¼ cup non fat greek yogurt to the sauce mixture. Finally stir in the kale and let simmer while the kale wilts, then remove from heat.

When the pasta done, drain it and add to the large saucepan. If you prefer the sauce to be slightly thinner, add a few spoonful’s of the pasta water. Finally, salt and pepper to taste and top with shaved Parmesan.

 

 

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Peach and Heirloom Tomato Pasta Salad

Peach and Heirloom Tomato Pasta Salad

 Created by: Kalemejules  Serves 4

Created by: Kalemejules

Serves 4

 

Ingredients

  • Half a 9oz bag of BGK basil noodles
  • Half a 9oz bag of BGK tomato noodles
  • 1-2 heirloom tomatoes
  • 1 cucumber
  • 1 large peach
  • 1/3 cup finely chipped red onion
  • ½ cup fresh basil chopped
  • Sonoma Gourmet Basil and Parmesan olive oil (sub regular olive oil)
  • red wine vinegar
  • salt/pepper

Directions

Cook Beet Generation Farm Basil and Tomato noodles in salted water according to packaging. When they are done cooking, drain and drizzle with a little olive oil so the noodles do not stick. Let cool to room temperature.

While the pasta is cooling, chop the tomato, cucumber, and peach in bite sized chunks. Finely chop the red onion and basil.

When the pasta is cooled toss in all the chopped veggies and drizzle with basil olive oil, red wine vinegar, and salt and pepper to taste. Keep in the fridge until ready to serve.

 

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Sausage & Summer Squash Pasta

Chicken Sausage & Summer Squash Pasta

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Serves 4

Created by: Kalemejules


Ingredients:

  • 9 oz bag of BG tomato pasta
  • 2 organic kale & basil chicken sausages (or your favorite sausage brand)
  • 1 medium yellow squash – thinly chopped
  • 1 garlic clove - minced
  • 2 medium heirloom tomatoes – diced in large chunks
  • Handful of fresh basil – thinly chopped
  • Sonoma Gourmet Basil & Parmesan olive oil (sub regular olive oil)
  • Parmesan cheese for topping

Directions:

Add pasta to boiling salted water and cook as per bag instructions.

While the pasta is cooking, sauté chopped yellow squash and chicken sausage in 1 tsp of olive oil until browned. Add minced garlic at the end of cooking. Turn off heat.

Add cooked and drained pasta to the squash and sausage pan. Add the chopped heirloom tomatoes and fresh basil. Drizzle with basil olive oil, sea salt, and cracked pepper. Serve on warm plates with grated Parmesan cheese and a glass of red wine (optional :) ).

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Garlicky Pesto Pasta

Garlicky Pesto Pasta with Grilled Lemon Chicken

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Created by: Kalemejules

Serves 4


Ingredients:

For the Chicken:

  • 2 chicken breast
  • 1 juice of a lemon
  • 1 garlic clove minced
  • 1 tsp Italian seasoning blend
  •  salt/pepper

For the pasta:

  • 9oz bag of Beet Generation garlic pasta 
  •  ¼ cup your favorite (or homemade) pesto sauce
  • 3 cups chopped kale
  • 1 cup chopped green beans or zucchini
  • 1 clove of Elephant Garlic (or 1 whole garlic)
  • salt/pepper to taste

Directions

Let the raw chicken breast marinade in a Ziploc bag with above ingredients for about 1 hour in the fridge. If BBQing, drizzle olive oil and sea salt on separated Elephant Garlic cloves and wrap in aluminum foil. If using regular garlic, do the same, but do not separate cloves. Grill chicken until cooked through and grill garlic cloves until soft on the inside. 

Boil salted water and cook pasta according to bag instructions. While the pasta is cooking sauté green beans in 1 tbsp of olive oil until almost browned. Add kale to green beans and cook until wilted. When the pasta is done cooking, drain, and return to pot. Mix the kale and green beans in with the pasta, along with ¼ cup pesto sauce.

Plate the pesto pasta with grilled lemon garlic chicken, 1 BBQ garlic clove, Parmesan cheese, and chili pepper flakes.

 

 

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