Asian Noodle Bowl YIELD: 4 PORTIONS PORTION SIZE: 8-10 OUNCES

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1 Asian Noodle Bowl An Asian delight featuring Dakota Growers Thin Spaghetti plus pulled chicken, ginger, miso, sriracha and finely shredded vegetables allowing you to tap into the still-hot bowl craze. YIELD: 4 PORTIONS PORTION SIZE: 8-10 OUNCES Dakota Growers Thin Spaghetti ½ lb 226g Vegetable Stock 1 qt 907g White Miso Paste 1 Tbsp 18g Fresh Ginger, grated 1 ½ tsp 7g Sriracha Sauce 1 tsp 5g Soy Sauce ¾ tsp 4g Toasted Sesame Oil ½ tsp 2g Chicken Thigh, cooked & pulled 1 c 168g Green Cabbage, finely shredded 1 c 50g Carrots, finely shredded ½ c 25g Cherry Tomatoes, quartered ¼ c 92g Green Onions, sliced 2 Tbsp 4g 1. Cook Dakota Growers Thin Spaghetti per manufacturer s instructions. Reserve. 2. Meanwhile, in a medium saucepan, combine the vegetable stock, miso, ginger, sriracha, soy sauce and sesame oil. Bring to a simmer over medium-high heat. 3. Add the cooked Dakota Growers Thin Spaghetti, pulled chicken, cabbage, and carrots. Simmer for 4 minutes or until hot. Garnish with cherry tomatoes and green onions. Serve.

2 Beef Barbacoa Fusilli Shredded chuck roast with a spicy barbacoa rub, along with chipotle, fresh garlic, lime juice and more topped with cotija cheese on a bed of Dakota Growers Fusilli. YIELD: 6 PORTIONS PORTION SIZE: 12 OUNCES Beef Chuck Roast, whole pieces 1 ½ lb 680g BBQ Rub 3 Tbsp 24g Kosher Salt ½ Tbsp 7g Vegetable Oil 1 Tbsp 14g Chicken Stock 2 c 453g Crushed Tomato, canned 1 c 242g Garlic, fresh 3 cloves 14g Chipotle in Adobo, pureed 1 Tbsp 14g Lime Juice ½ Tbsp 7g Dakota Growers Fusilli ½ lb 226g Cotija Cheese, crumbled ¼ c 30g Radish, shaved ½ c 42g Cilantro Leaves, fresh ¼ c 4g 1. Season the beef chuck roast with BBQ rub and kosher salt. 2. In a large pot over high heat, add the oil and sear the beef on all sides until brown, about 3-4 minutes per side. Add the chicken stock, tomato, garlic, chipotle, and lime juice. Bring to a simmer on low heat, cover and cook for 3 hours or until beef is fork tender. 3. Meanwhile, cook Dakota Growers Fusilli per manufacturer s instructions. Reserve. 4. Once tender, remove the meat from the pot. Allow to cool slightly, then shred into small chunks. 5. Strain the braising liquid, skimming the fat from the top, and reserve. The liquid should yield about 3 cups. 6. Top the cooked Dakota Growers Fusilli with the shredded beef, braising liquid, cotija cheese, radish, and cilantro. Serve.

3 Kale and Orzo Pasta Salad Satisfying fare for vegetarians, featuring Dakota Growers Orzo with sautéed shallots, garlic and kale, then sprinkled with feta cheese for a perfect finish. YIELD: 6 PORTIONS PORTION SIZE: 8 OUNCES Dakota Growers Orzo ½ lb 226g Olive Oil 3 Tbsp 42g Shallot, sliced 1 c 85g Garlic, chopped 3 cloves 14g Kale, cut into 1 pieces 8 c 113g Chicken Stock 1 ½ c 340g Lemon Juice 2 Tbsp 28g Dijon Mustard 1 tsp 9g Kosher Salt 1 tsp 5g Black Pepper, ground ¼ tsp 1g Feta Cheese, crumbled ½ c 85g 1. Cook the Dakota Growers Orzo per manufacturer s instructions. Reserve. 2. In a medium sauce pot over medium-high heat, add the oil and sauté the shallot and garlic until translucent and lightly browned, about 4 minutes. Add the kale and continue to sauté until wilted. 3. Add the chicken stock and lemon juice and bring to a simmer. Add the cooked Dakota Growers Orzo and all remaining ingredients except feta cheese, and mix well. Sprinkle with feta cheese before serving.

4 Market Chopped Salad A fusion of kale, butternut squash, bacon and pumpkin seeds, tossed with a vinaigrette featuring honey, Dijon mustard and apple cider vinegar; mix in Dakota Growers Ditalini for added depth. YIELD: 4 PORTIONS PORTION SIZE: 8 OUNCES Vinaigrette Apple Cider Vinegar 2 Tbsp 30g Honey 1 tsp 7g Dijon Mustard 1 tsp 5g Kosher Salt ½ tsp 2.5g Black Pepper, ground ¼ tsp 1g Vegetable Oil 6 Tbsp 85g Salad Dakota Growers Ditalini ¼ lb 112g Kale, chopped 12 c 170g Butternut Squash, roasted, diced 1 c 156g Goat Cheese, crumbled ½ c 85g Dried Cherries ½ c 63g Bacon, cooked, chopped ¼ c 35g Pumpkin Seeds, toasted ¼ c 35g 1. For the apple cider vinaigrette, combine the vinegar, honey, Dijon mustard, salt, and black pepper in a bowl. Whisk to combine. In a slow stream, gradually add the oil, whisking constantly. Reserve. 2. Cook the Dakota Growers Ditalini per manufacturer s instructions. Chill in an ice bath, drain and reserve. 3. In a large mixing bowl, combine the cooked Dakota Growers Ditalini and all remaining ingredients. Toss well to evenly coat in vinaigrette and serve.

5 Medi Pasta Salad An enticing chilled pasta salad featuring sliced chicken, garbanzo beans, Kalamata olives and a tahini-driven olive oil vinaigrette all on a bed of tasty Dakota Growers Penne Rigate. YIELD: 6 PORTIONS PORTION SIZE: 8 OUNCES Vinaigrette Olive Oil ¼ c 57g Lemon Juice ¼ c 57g Tahini Paste 2 Tbsp 35g Garlic, minced ½ tsp 2g Lemon Zest 1 tsp 1g Kosher Salt ½ tsp 2g Black Pepper, ground ¼ tsp 0.2g Salad Chef s tip Add ½ cup crumbled feta cheese and ¼ cup chopped Italian parsley for a boost of flavor. Dakota Growers Penne Rigate ½ lb 226g English Cucumber, chopped 1 ¼ c 160g Cherry Tomatoes, quartered 1 ¼ c 140g Chicken Breast, grilled, diced 8 oz 226g Garbanzo Beans, canned, drained, rinsed 1 ¼ c 175g Kalamata Olives, pitted, sliced ¼ c 32g 1. For the vinaigrette, combine all ingredients in a bowl. Mix well. Reserve. Cook Dakota Growers Penne per manufacturer s instructions. Chill in an ice bath, drain and reserve. In a large mixing bowl, combine the cooked Dakota Growers Penne and all remaining ingredients. Toss well to evenly coat in vinaigrette and serve.

6 Roasted Butternut Squash Lasagna A classic Italian dish with a smart vegetarian twist, featuring diced squash, kale, pumpkin seeds, maple syrup and béchamel sauce and, of course, hearty Dakota Growers Ridged Lasagna. YIELD: 6-8 PORTIONS PORTION SIZE: 8-12 OUNCES Reduced Fat Béchamel Sauce YIELD: 6 CUPS Vegetable ½ c 113g Oil AP Flour ¾ c 146g Skim Milk 6 c 1358g Kosher Salt ¾ tsp 4g 1. In a stock pot over medium heat, add oil and flour and cook, stirring often, until mixture is smooth and off white in color, about 5-10 minutes. The mixture should smell lightly toasted and nutty. 2. Add ¼ of the milk, whisking well to combine. Bring to a simmer, whisking constantly. Repeat this step 2 more times with the remaining milk, adding ¼ of milk each time. Sauce should be thick like a gravy. 3. Season with salt. Simmer sauce for 10 minutes stirring often. Scrape the bottom of the pot often to avoid scorching. Reserve. Dakota Growers Ridged Lasagna sheets 245g Vegetable Oil 1 Tbsp 14g Kosher Salt 1 ½ tsp 10g Kale, chopped 6 c 98g Pumpkin Seeds, salted ¾ c 90g Maple Syrup ¼ c 73g Reduced Fat Béchamel Sauce, 6 c 1132g see recipe White Cheddar Cheese, shredded 2 c 226g Butternut Squash, roasted, diced 3 c 509g 1. Preheat oven to 400 F. 2. Cook Dakota Growers Ridged Lasagna per manufacturer s instructions. Reserve. 3. In a large sauté pan over medium heat add oil and sauté kale until lightly wilted, about 2-3 minutes. Season with ½ tsp. of salt. Remove from heat and reserve. 4. In a mixing bowl combine maple syrup and pumpkin seeds, and toss to evenly coat the seeds. Place seeds on a parchment-lined sheet pan greased with pan spray. Bake in oven for 7-10 minutes, or until pumpkin seeds are toasted. Let cool completely and break into small pieces. 5. Reduce oven to 375 F. 6. In a 4 qt. pot, combine the béchamel, white cheddar cheese, and remaining 1 tsp. of salt. Bring to a simmer over medium heat. Whisk sauce until cheese is fully melted and incorporated. Blend with a stick blender or regular blender until smooth. 7. To build lasagna, in a greased 2 qt. 9 x13 pan, add 1 ½ cups of white cheddar cheese sauce and spread evenly. Add 3 lasagna sheets in a single layer. Top with 1/3 of the butternut squash, 1/3 of the kale and 1/3 of the pumpkin seeds. Repeat for 2 more layers. Top with remaining 1 ½ cups of cheese sauce. 8. Cover lasagna with foil and bake for 90 minutes. Remove foil and bake an additional 15 minutes for a golden brown top. Allow to cool, then portion and serve.

7 Sweet Corn Succotash Linguine Wholesome Midwest sweet corn kernels, shelled edamame, shiitake mushrooms, shallots and other favorites, layered over perfectly prepared Dakota Growers Linguine. YIELD: 6 PORTIONS PORTION SIZE: 12 OUNCES Chef s tip For a vegetarian option, substitute vegetable stock for chicken stock. Dakota Growers Linguine ½ lb 226g Vegetable Oil 3 Tbsp 42g Corn Kernels 1 ½ c 219g Edamame, shelled 1 ½ c 242g Shiitake Mushrooms, thinly sliced 1 ½ c 96g Shallot, diced ¾ c 96g Garlic, chopped 3 cloves 14g Kosher Salt 2 tsp 10g Black Pepper, ground ½ tsp 2g Crushed Tomato, canned 2 c 453g Chicken Stock 1 c 226g Cherry Tomatoes, halved 1 ½ c 226g Scallion, sliced ¼ c 12g 1. Cook Dakota Growers Linguine per manufacturer s instructions. Reserve. 2. In a large sauté pan over high heat, add the oil and sauté the corn, edamame, mushrooms, shallot, and garlic. Season with salt and pepper. Cook until lightly browned, stirring often, about 5-10 minutes. 3. Add the crushed tomato and chicken stock. Bring to a simmer. Add the cherry tomatoes and cook until they are slightly wilted, about 2 minutes. 4. Top the cooked Dakota Growers Linguine with the sautéed vegetables and tomato broth. Garnish with sliced scallion and serve.

8 Taco Bowl Treasured Mexican ingredients from chipotle peppers to queso fresco to pulled chicken, onions and more paired with Dakota Growers Whole Grain Rotini in one big, bountiful bowl. YIELD: 6 PORTIONS PORTION SIZE: 8 OUNCES Dakota Growers Whole Grain Rotini ½ lb 226g Broth Chef s tip Top each serving with a dollop of reduced fat sour cream and diced avocado for extra richness. Vegetable Oil 1 Tbsp 14g Onion, chopped ½ c 68g Garlic, chopped 1 tsp 5g Cumin, ground ½ tsp 1g Oregano, dried ½ tsp.25g Chipotle Peppers in Adobo, pureed 2 tsp 10g Kosher Salt ½ tsp 2.5g Chicken Stock 2 c 454g Crushed Tomato, canned 1 c 226g Lime Juice, fresh 2 Tbsp 28g Bowl Chicken Thigh, cooked, pulled 1 c 168g Cabbage, finely shredded 1 c 50g Cherry Tomatoes, quartered ¼ c 92g Queso Fresco, crumbled ½ c 64g Cilantro, roughly chopped 2 Tbsp 4g Lime Wedges 4 ea NA 1. Cook Dakota Growers Rotini per manufacturer s instructions. Reserve. 2. In a medium saucepan over medium heat, add the oil and sauté the onion until translucent and lightly browned, about 7-10 minutes. Add the garlic, cumin, and oregano, and sauté until fragrant, about 2 minutes. Add the chipotle, salt, chicken stock, and lime juice. Bring to a simmer. Remove from heat and purée with a stick blender or in a regular blender until smooth. 3. Return to heat. Add the cooked Dakota Growers Rotini and chicken, and simmer for 4 minutes or until hot. Top with shredded cabbage, cherry tomatoes, queso fresco, cilantro, and lime wedges. Serve.

9 K-12 Chicken Teriyaki Pasta Hearty, all white meat chicken accented with zesty garlic, ginger and toasted sesame seeds, plus peapods and broccoli for a healthy twist all on a bed of our enriched whole-grain Whole Lot Better Spaghetti. YIELD: 5 PORTIONS PORTION SIZE: 8 OUNCES CN Requirements One portion provides the equivalent of 1.6 ounces cooked lean meat, ½ cup of vegetables, and 1 ½ servings of grains. Ingredients Dakota Growers Whole Lot Better Whole Grain Spaghetti Olive Oil Garlic, minced Red Bell Pepper, diced Broccoli Florets Peapods Soy Sauce Sesame Seeds, toasted Ginger Paste Chicken, white meat, diced Black Pepper, ground Imperial ½ lb 3 Tbsp 2 cloves ½ c 1 c 1 c 2 Tbsp 1 tsp 1 tsp 1 c ½ tsp 1. Prepare pasta according to package instructions. 2. In a large sauté pan or wok, over medium-high heat, sauté garlic, red pepper, broccoli and peapods in olive oil until tender, about 2 minutes. 3. Add soy sauce, sesame seeds, ginger, diced chicken and pepper, cook 10 minutes over medium-high heat. 4. Toss mixture with spaghetti and serve.

10 K-12 Meaty Whole Grain Lasagna This home-style student favorite features savory beef crumbles, a robust spaghetti sauce, wholesome mozzarella and healthy spinach layered between our enriched whole-grain Whole Lot Better Lasagna. SERVINGS: SECONDARY CUT=24 ELEMENTARY CUT=32 CN Requirements 24 cut: One piece provides the equivalent of 2 ounces cooked lean meat, ½ cup of vegetables, and ¾ serving of grains. 32 cut: One piece provides the equivalent of 1 ½ ounces cooked lean meat, 3 8 cup of vegetables, and ½ serving of grains. Ingredients Beef Crumbles, precooked Frozen Spinach, chopped (or Fresh Spinach) Spaghetti Sauce Onion Flakes, dehydrated Garlic Powder Dakota Growers Whole Grain Ribbed Lasagna Mozzarella Cheese, shredded 1. Thaw the spinach and beef crumbles. Imperial 1 ¼ lb 8 oz 16 oz 1 #10 can ½ c 1 ¼ tsp 2. Combine the spaghetti sauce, beef crumbles, spices and spinach in a large mixing bowl. 3. Pan Assembly: Spray pan with non-stick cooking spray. Layer as follows: 1st layer: 1 qt. + ½ cup sauce 2nd layer: 10 uncooked noodles 3rd layer: 1 qt. + ½ cup sauce 4th layer: 16 oz. mozzarella cheese (3 ¾ cups) 5th layer: 10 uncooked noodles 6th layer: 1 qt. + ¾ cup sauce 7th layer: 16 oz. mozzarella cheese (3 ¾ cups) 4. Tightly cover pans. 5. Bake at 350 F for minutes. 6. Remove from oven, uncover and let stand for 15 minutes before serving. 1 lb 2 lb

11 K-12 Pasta Primavera A classic Italian dish delivering smart nutrition and vegetarian appeal featuring our whole-grain Whole Lot Better Rotini, broccoli florets, carrots and peppers, in a zesty marinara sauce. YIELD: 9 PORTIONS PORTION SIZE: 8 OUNCES CN Requirements One portion provides the equivalent of 5 8 cup of vegetables, and 1 ½ servings of grains. Ingredients Dakota Growers Whole Lot Better Whole Grain Penne Rigate or Rotini Olive Oil Broccoli Florets Carrots, chopped Yellow Bell Pepper, chopped Garlic Salt Marinara Sauce Parmesan Cheese, freshly grated 1. Prepare pasta according to package instructions. Imperial 1 lb 2 Tbsp 1 c 2 whole 1 whole ½ tsp 1 jar (26 oz.) ¼ c 2. Heat olive oil in large skillet over medium heat, sauté broccoli, carrots and pepper until soft, about 5 minutes. 3. Add garlic salt and marinara sauce, simmer for 15 minutes. 4. Toss pasta with sauce and sprinkle with Parmesan cheese.

12 K-12 Sausage Penne Savory and satisfying, this pasta dish delivers flavor that scores big with students. Featuring our whole-grain Whole Lot Better Penne Rigate plus a mild Italian sausage and healthy vegetables. YIELD: 9.5 PORTIONS PORTION SIZE: 8 OUNCES CN Requirements One portion provides the equivalent of 1.7 ounces meat, 3 8 cup of vegetables, and 1 ½ servings of grains. Ingredients Dakota Growers Whole Lot Better Whole Grain Penne Rigate or Rotini Olive Oil Garlic, fresh, minced Parsley, fresh, chopped Mild Italian Sausage, crumbled Plum Tomatoes, coarsely chopped, reserve juice Salt Romano Cheese, freshly grated 1. Prepare pasta according to package instructions. Imperial 1 lb ¼ c 2 tsp ½ c 2 c 1 can (28 oz.) 2 tsp ½ c 2. Heat oil in a large sauté pan, cook garlic, parsley and crumbled sausage for 5 minutes on high heat, stirring frequently. 3. Add the tomatoes with juice, and salt. 4. Toss the cooked pasta with sauce and cheese. 5. Cook pasta with sauce for another 2 minutes, until sauce and cheese cling.

13 Spring Pasta A healthy, hearty dish featuring Dakota Growers Multi Grain Penne Rigate. This protein-rich pasta teams up with nutritious broccoli, carrots, mushrooms and bell peppers for a good-for-you delight that s easy to make. YIELD: 9 PORTIONS PORTION SIZE: 8 OUNCES Dakota Growers Penne Rigate (Multi Grain protein) 1 lb 452g Olive oil 2 Tbsp 28g Red onion, chopped ¼ c 34g Broccoli florets 1 c 175g Carrots, chopped 2 250g Yellow bell pepper, chopped 1 170g Fresh mushrooms, sliced 8 oz 231g Fresh basil, chopped ¼ c 11g Garlic salt 1/2 tsp 1.6g Hot pepper flakes 1/8 tsp.2g Marinara sauce 26 oz (1 jar) 737g Freshly grated Parmesan cheese 1/4 c 29g 1. Prepare pasta according to package directions. 2. Heat olive oil in large skillet over medium heat, sauté onion, broccoli, carrots, pepper and mushrooms until soft, about 5 minutes. 3. Add basil, garlic salt, hot pepper flakes and marinara sauce and simmer for 15 minutes. 4. Toss pasta with sauce and sprinkle with Parmesan cheese.

14 Sausage Penne Sauté A full-flavored, savory blend of Italian sausage, red and yellow bell peppers and plum tomatoes, all topped with freshly grated Romano cheese. Featuring Dakota Growers Whole Grain, VeggieServe Penne Rigate. YIELD: 9.5 PORTIONS PORTION SIZE: 8 OUNCES Dakota Growers Penne Rigate (Whole Grain 1 lb 452g VeggieServe ) Olive oil 1/4 c 56g Garlic, fresh minced 2 tsp 10g Fresh parsley 1/2 c 22g Red onion, chopped 1/2 c 68g Red bell pepper, diced 1 170g Yellow bell pepper, diced 1 170g Crumbled, hot Italian sausage 2 c 200g Plum tomatoes, coarsely chopped, reserve juice 28 oz (1 can) 794g Hot pepper flakes 1 tsp 1.6g Salt 2 tsp 11g Romano cheese, freshly grated 1/2 c 57g 1. Prepare pasta according to package directions. 2. Heat oil in a large sauté pan, cook garlic, parsley and onion until sizzling. Add bell peppers and crumbled sausage, cook for 5 minutes at high heat, stirring frequently. Add the tomatoes with juice, chili flakes and salt. 3. Toss cooked pasta with sauce and cheese. Cook pasta with sauce another 2 minutes until sauce and cheese cling.

15 French Style Veggie Lasagna Serve up an Italian classic with a delicious French flair, featuring herbs de Provence, comté cheese and Dakota Growers Whole Wheat Lasagna. Add tasty carrots, zucchini, yellow squash and more, and it s a veggie lover s dream. YIELD: 4-6 PORTIONS PORTION SIZE: 8-12 OUNCES Béchamel Sauce YIELD: 3 CUPS Unsalted 1/3 c 76g butter AP Flour 1/3 c 65g 2% or whole 2 1/2 c 679g milk Salt and pepper, to taste 1. Melt the butter in a saucepan over medium heat. 2. Whisk in the flour and salt and pepper to make a smooth paste. Cook and stir for 1 minute. Do not allow the flour mixture to brown. 3. Gradually whisk in the milk. Cook, stirring, until thick and bubbly; cook and stir 2 minutes more. Dakota Growers Whole Wheat Lasagna sheets 163g Carrots, cut to ¼ thick bias 1 c 113g Zucchini and yellow squash, cut to 4 long planks, 1 each 340g 1/4 thick Kosher salt, divided 1 Tbsp 14g Vegetable oil, divided 2 Tbsp 28g Garlic, chopped 1 Tbsp 15g Dried herbs de Provence 1 tsp.5 g Béchamel Sauce (see recipe) 3 c 670g Comté, gruyère, or emmental cheese, grated 1 c 113g Parmesan cheese, shredded 1/2 c 57g 1. Preheat oven to 400 F. Cook Dakota Growers Whole Wheat Lasagna per manufacturer s instructions. Reserve. For smaller pans, cut lasagna in half. 2. In a mixing bowl, toss carrots, zucchini, squash, ½ Tbsp. salt and 1 Tbsp. of oil and place on a parchment lined sheet tray. Roast vegetables in oven for 15 minutes, or until vegetables are slightly caramelized and tender. Remove from oven and let cool. 3. In a small sauté pan over medium heat, add remaining 1 Tbsp. of oil and garlic. Toast garlic for 3 6 minutes, or until lightly browned. Add the herbs de Provence and cook until fragrant, about 30 seconds. 4. In a 4 qt. pot, combine béchamel, 1 cup of comté (or other) cheese, and remaining ½ Tbsp. of salt. Bring to a simmer over medium heat, stirring often. Whisk sauce until cheese is fully melted and incorporated. Add toasted garlic/ herb mixture. Purée with a stick blender or regular blender until sauce is smooth. Reduce oven to 375 F. 5. Divide roasted vegetables into 4 even portions. In a greased 8 x8 pan, add ¾ cup of cheese sauce to the bottom of the pan and spread evenly. Add 3 half lasagna sheets in a single layer. Top with ¼ of the roasted vegetable mixture. Repeat 3 more times. Top with remaining ¾ cup of cheese sauce and sprinkle with ½ cup Parmesan cheese. 6. Cover with foil and bake for 1 hour. Remove the cover and bake an additional 10 minutes to brown the top. Allow to cool, then portion and serve.

16 Peruvian Pesto For a delicious and nutritious feast, combine Dakota Growers Cavatappi Pasta with a beautifully blended sauce made of onion, garlic, spinach, basil, pecans and more. Top if off with freshly grated Parmesan cheese and serve up a sensation. YIELD: 4 PORTIONS PORTION SIZE: 10 OUNCES Dakota Growers Cavatappi lb 452g Red onion, diced 1/4 c 34g Garlic, finely minced 2 cloves 10g Spinach leaves 4 c 120g Basil leaves 1 c 48g Evaporated milk 3/4 c 192g Queso fresco, cubed 1/2 c 61g Pecans 1/4 c 27g Olive oil 1/4 c 56g Green beans, cooked 1 c 125g Parmesan cheese, grated 1/2 c 40g Salt and pepper, to taste 1. Cook the pasta in boiling salted water, following the package instructions. 2. Meanwhile, saute the onion in 1 tablespoon of oil, at medium heat and stir occasionally until translucent (for about 10 minutes). 3. Pour boiling water over the spinach and basil leaves (you can use the same water for the pasta). Strain. 4. In a blender process onion, garlic, spinach, basil, evaporated milk, white cheese, pecans, olive oil, salt and pepper. 5. Drain the pasta and mix with the sauce and the green beans. Serve immediately, sprinkled with Parmesan cheese.

17 Mexican Skillet Pasta Blend tasty cheese, fresh and flavorful salsa, and Dakota Growers Penne Rigate for a south-of-the-border inspired feast. Top it off with avocado and cilantro, and serve. YIELD: 9 PORTIONS PORTION SIZE: 10 OUNCES Olive oil 1 Tbsp 14g Lean ground beef 1 lb 454g Dakota Growers Penne Rigate, uncooked 2 c 200g Salsa 2 c 295g Chicken broth 11/2 c 341g Tomato sauce 15 oz (1 can) 425g Roma tomato, diced 1 368g Corn kernels (frozen, canned, or roasted) 1 c 165g Black beans, rinsed 1 c 172g Cheddar cheese, shredded 1/2 c 50g Avocado (peeled, seeded, halved and diced) 1 150g Fresh cilantro leaves, chopped 2 Tbsp 4g 1. Heat olive oil in a saucepan over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 2. Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about minutes. 3. Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes. 4. Serve immediately, topped with avocado and cilantro.

18 German Sausage Pasta Bowl Here s a truly hearty, German-inspired dish featuring German sausage, red cabbage, a Granny Smith apple and Dakota Growers ½ Wide Egg Noodles. Enhance with German-style mustard or Dijon, and freshly chopped parsley. YIELD: 8 PORTIONS PORTION SIZE: 8 OZ Dakota Growers 1/2" Wide Egg Noodles /2 lb 226g Vegetable oil 2 tsp 9g Onion, diced 2 c 272g Red cabbage, sliced 4 c 400g Bratwurst (or other German sausage) 1/2 lb 227g Granny Smith apple, cored and sliced 2 c 235g German-style mustard or Dijon 6 Tbsp 120g Parsley, chopped 3 Tbsp 11g 1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and reserve. 2. Heat a large saucepan over medium heat. Add the oil and onion and cook until the onion starts to brown, about 5 minutes. 3. Add the cabbage and cook until softened, another 5 minutes. 4. Remove the sausage from its casing directly into the pan. Cook using a fork or whisk to break up the sausage into small pieces. Add the apple and continue to cook until it starts to soften and break apart (but not turn to mush), about 3 minutes. Stir in the mustard and egg noodles. Adjust seasoning with salt and pepper if needed. 5. Divide between bowls and sprinkle with parsley.