Saturday, November 3, 2012

Bonne Maman Recipe Contest: Soba Noodles with Sweet & Spicy Golden Plum Mirabella Preserves

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serves 4-6


6 ounces soba noodles cooked per package directions and cooled
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
2 scallions, thinly sliced

for the dressing
1/4 cup golden plum Mirabella Bonne Maman preserves
2 garlic cloves, finely minced or use a zester
1 teaspoon finely minced ginger
juice of 1-2 limes {depends on your preference}
1 red Thai chili, minced {take out the seeds first if you want less heat}
salt {you can also add a bit of soy sauce}

toasted sesame seeds
lime wedges

1. Combine cooled soba noodles with yellow and orange peppers and scallions.
2. In a separate bowl, whisk together the preserves with garlic, ginger, lime juice, Thai chili and salt.
Taste to add more lime juice or salt if necessary. This dressing has quite a kick to it: be ready!

3. Add the dressing to the noodles and combine.
4. To serve, top with toasted sesame seeds and a few lime wedges.

Now it's YOUR turn. If you'd like a chance to win a set of three preserves (Golden Plum, Strawberry and Fig)  you must vote on the pinterest contest {I will be able to check that you did this: no cheating!!!} and sign up for Bonne Maman’s mailing list at

Leave a comment telling me your favorite preserves flavor and that you did both of the things mentioned above! I will announce one winner on November 15th.

And the winner is LUCKY #7!
Bonne Maman will supply prize.

Disclaimer: Bonne Maman sponsored this post. All opinions are my own. 

Sunday, September 16, 2012

Barilla Plus Bake with Mushrooms & Leeks: Lazy White Lasagna. Plus a Pasta Giveaway

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Barilla Plus Bake with Mushrooms & Leeks: Lazy White Lasagna

olive oil
3 leeks, white parts only, halved and thinly sliced {make sure to wash the leeks really well to get rid of the dirt and the sand}
8 ounces sliced mushrooms
2 cups dry mushrooms rehydrated in hot water {save the water to cook your pasta!!}
4 thyme sprigs
salt & pepper
8 ounces Barilla Plus Farfalle pasta, cooked al dente in salted "mushroom water"
1 cup low fat sour cream
1 cup part skim ricotta
2 eggs
pinch of red pepper flakes
1.5 cups shredded Mozzarella 

1. Preheat the oven to 375F.
2. In a large skillet heat the olive oil, add leeks and saute for 10 minutes.
3. Add fresh and rehydrated mushrooms, thyme, salt and pepper and cook covered for 10 minutes. Remove the thyme sprigs.
4. Combine vegetables with pasta.
5. In a separate bowl, mix together sour cream, ricotta, eggs and red pepper flakes.
6. Combine pasta, vegetables and ricotta and pour the mixture into a 2 quart baking dish.
7. Bake the pasta for 30 minutes. Remove from the oven, top with the shredded mozzarella and bake for 5 more minutes.
8. Serve.

Here it is:

This dish smells AMAZING! It's like Autumn in your kitchen. What's not to love about the combination of nutty flavored pasta, mushrooms, leeks and cheese? I bet this would freeze well too.

Thank you Barilla for this fun opportunity!

And now it's your chance to win a $25 Visa gift card and 2 boxes of pasta coutesy of Barilla.

1) You must be a food blogger living in the USA
2) To win, leave a comment below with a link to your own favorite pasta recipe

For additional chances to win, do one of the following and leave a comment for each
1) Like MangoTomato on FB 
2) Like Barilla on FB

I will announce one winner Monday, September 24.

And the winner is Dishing Delights!!!

Disclosure: Barilla US asked me to develop a recipe for them and provided me with a stipend. All opinions are my own.