Mushroom Rigatoni

Vegetarians and other non-meat eaters rejoice!!!! A truly simple recipe that provides all the comfort of pasta (and yes, it’s just as good with gluten free pasta) with the satisfying mouthfeel and texture of a silky, mushroom cream sauce. The best part, you don’t have to go to the specialty food market because this gem calls…

Farro Lettuce Wraps

So, one day, I was on a pumpkin salsa bend. I had discovered Mrs. Renfro’s Pumpkin Salsa and fell instantly in love. I had worked up a recipe for Farro salad earlier in the day and thought how well the flavors would work as a healthy wrap, so here goes. Farro: bring 2 cups of…

Pumpkin Salsa and Mascarpone Dip

Usually a dip is blah…it needs the crackers, or the toast or the whatever to give it body and punch. Not so with this dip recipe. I simply fumbled around and made this concoction during the holidays last year and it quickly became a family favorite. I had recently discovered Mrs. Renfro’s Pumpkin Salsa and…

Farro Salad

The rich texture of the Farro pairs beautifully with the earthy notes of the pumpkin salsa. Farro salad: bring 2 cups of water to a boil. Pour in 1/2 cup Farro with 1 tsp salt. Reduce heat and simmer about 10 minutes. Add 2 tbsp. Pumpkin salsa. When done. Divide the Farro mixture as it…

Pumpkin Salsa Vinaigrette

Yes, I said Pumpkin Salsa Vinaigrette. I discovered Mrs. Renfro’s Pumpkin Salsa last year and can’t seem to stop eating or cooking with it.              Warm beet salad with pumpkin salsa vinaigrette. Make the vinaigrette by combining two tablespoons of pumpkin salsa, one tablespoon of olive oil and 1/2 tablespoon of balsamic vinegar. Put all…