Celebrate the Seasons Issue 6

In Issue 6 (October 2015)

• Moscato Chicken with figs & pistachios
  Salty pistachios, chewy dried figs, briny olives, and sweet Italian wine unite for a chunky sauce that has huge flavor.
• Pappardelle & Arugula with pistachios
  Pasta and peppery arugula form the foundation for a side dish that’s salty, briny, sweet, and crunchy — it’s perfectly balanced.
• Almond-Crusted Chicken with romesco sauce
  For crispy chicken that’s actually healthy, look no further than these crusted tenders served with a thick roasted pepper sauce.
• Zucchini Linguine
  Visually striking, delicious-tasting, and as easy as can be, zucchini used as “fresh” pasta is sure to become your new go-to noodle.
• Swiss Steak with tomato-bell pepper gravy
  Meat and potatoes, the traditional pair, are together again in a new but retrofitted take on a dinner classic.
• Gouda Mashed Potatoes with greek yogurt
  Mashed potatoes are the epitome of a warm, soothing dish, making them the perfect end to a busy autumn weeknight.
• Sausage & Beef Manicotti with homemade marinara
  Looking to stay in tonight? When paired with cheesy bread, this stuffed pasta makes one welcome Italian feast of a dinner.
• Cheesy Italian Rolls
  Frozen bread dough, creamy garlic- and herb-flavored Boursin, and pre-shredded cheese make for simple yet super delicious bread.
• Autumn Pork Chops with butternut squash mash
  Crisp, cool weather can send your appetite into overdrive. To satisfy a big hunger, these big chops are the way to go.
• Apple-Cherry Sauce
  Pork and fruits such as cherries and apples have a natural affinity for each other. Steer into that curve with this sweet, tangy sauce.
• AND MANY MORE!