Lemon Artichoke Rigatoni

Ingredients

2 tablespoons butter or margarine

2 cloves garlic, finely chopped

2 cups uncooked rigatoni pasta (6 oz)

2 cups vegetable broth (from 32-oz carton)

2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

2 cups chopped artichoke hearts

1 1/2 teaspoons grated lemon peel

1/4 cup shredded Parmesan cheese

Cooking

1 In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.

2 Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.

3 Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.

4 Stir in lemon peel. Top with cheese.

Old Bay Cauliflower Salad

 

Ingredients

• 2 heads cauliflower
• 4 large celery stalks, finely diced
• 1 cup frozen peas, thawed
• 1/2 cup finely diced red onion
• 2 cups mayonnaise

• 3 teaspoons Old Bay Seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon coarsely ground black pepper
• Salt to taste

Directions

• Bring a large pot of water to a boil. Cut heads of cauliflower into 3" pieces (as seen in the picture above). Have a large bowl of ice water ready as well as a paper-towel lined (many layers) baking sheet. Working in batches, blanch the cauliflower in the hot water, each batch for 3-4 minutes. Remove and immediately place in the ice water to stop the cooking process. Let sit in water for a few minutes and remove to the paper-towel lined baking sheet (you will need to continue to add ice to keep water cold for the other batches). Repeat process with the rest of the cauliflower.
• When all cauliflower is done, break into smaller pieces with your hands (stems too) and give a rough chop with a knife. Here is the most important part, you will want your cauliflower to be really, really dry before you mix it with the mayo. Let it sit for a while in a single layer on a dry tray. Not doing this will result in a runny and diluted salad.
• Mix together mayonnaise, Old Bay, red pepper flakes and black pepper in a medium-sized bowl (you can do this up to a day ahead).
• In a large bowl add blanched cauliflower, celery, peas and red onion. Mix with the mayo-Old Bay mixture and salt to taste. Refrigerate for at least four hours before serving or overnight.

Black Bean Cocoa Brownies

Ingredients:

1 (15 ounce) can no-salt-added black beans, drained and rinsed

3 large eggs

1/3 cup butter, melted plus (more for the baking dish)

1/4 cup cocoa powder

1/8 teaspoon salt

2 teaspoons vanilla extract

1/2 cup unbleached cane sugar (plus 2 tablespoons)

1/2 cup dark chocolate chips

1/3 cup walnuts, finely chopped

Directions:

Preheat oven to 350°F

Butter an 8-inch baking pan.

Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.

Remove the blade and carefully stir in the chocolate chips and walnuts.

Transfer mixture to the prepared pan.

Bake the brownies for 30 to 35 minutes, or until just set in the center.

Cool before cutting into squares.