Let's Eat

January 2016
Pasta

Pappardelle Pasta with a Creamy Oyster Mushroom & Brie Sauce

Silky ribbons of pappardelle are enveloped in a luxuriously creamy sauce made with earthy oyster mushrooms and velvety Brie cheese, creating the ultimate comfort-food experience. The mushrooms add a rich, savory depth while the Brie melts effortlessly into a decadent sauce that coats every strand of pasta. Elegant enough for a dinner party yet comforting enough for a cozy night in, this irresistible dish delivers restaurant-worthy flavor in every bite.

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Pasta

Tuscan Kale, Turkey & Ditalini Pasta Soup

Hearty Tuscan kale, tender turkey, and petite ditalini pasta come together in a soul-warming soup that feels like a cozy embrace in a bowl. The savory broth is layered with rich, slow-simmered flavor, while the kale adds a gentle earthiness and the turkey brings satisfying, lean heartiness. Every spoonful delivers comforting Italian-inspired warmth, making this rustic soup perfect for chilly nights and nourishing weeknight dinners alike.

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