1 lb spicy Kramer Foods Homemade Italian sausage
1 lb spinach, washed, cut into 1-inch lengthwise
3 cloves garlic, chopped
1 onion, chopped
1 jar Scarpetta Tuscan Vodka Sauce (on sale this week April 9-15)
1 tsp olive oil
kosher salt
1 bag (16oz) rigatoni or penne or mixed
shaved Parmigiano-Reggiano
freshly ground pepper
sunflower seeds (optional)
basil leaves (optional)


1. Heat a pan on medium-high heat. Add Italian sausage. Cook until done. Set it aside on a plate and reserve the oil in pan.

2. Add garlic and onion. Cook for about 3 minutes, or onion turn lightly brown. Mix and stir frequently to cook until tender. Add vodka sauce and sausage.

3. Combine well. Turn heat to high and cook till sauce boils. Then, simmer for another 10 minutes. Stir frequently to avoid sticking.

4. Meanwhile, bring a large pot of water to a boil. Then, turn off heat and add spinach. Stir and drain immediately. Run cold water through spinach to stop the cooking process. Set aside.

5. In the same pot, fill water 3/4 of the way. Bring to a boil. Add oil and pinch of salt. Throw in rigatoni and cook for about 8 – 10 minutes, for al dente or desired texture. Drain and give it a stir.

6. Add cooked rigatoni and spinach to sauce. Mix and combine well. Sprinkle desired amount of Parmigiano-Reggiano, freshly ground pepper and sunflower seeds. Serve on plate. Garnish with basil leaves if desire.

Recipe adapted from and image from A Beautiful Day



For the Black Pepper Sauce:

½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine)
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water
For the Stir Fried Noodles:

2 tablespoons sesame oil
8 ounces KA-ME udon noodles (rice noodles would also work)
2 cups spinach leaves
10 ounces extra firm tofu
sesame seeds for topping


1.  Place all the sauce ingredients in the food processor and give it a whirl. When it's smooth, taste it and adjust to your liking. Cut the tofu into slices and press out the excess moisture several times with paper towels. Cut the tofu slices into cubes. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the tofu. Stir fry very gently (breaks apart easily) for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around - everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.

Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and tofu.

Serve sprinkled with sesame seeds.

You can use more tofu (a whole block is 16 ounces) or more veggies - I just wanted mine to have a high noodle-to-extra-ingredients ratio.

Recipe and Image from Pinch of Yum 



3 zucchini
1 Tablespoon coconut oil
2  Roma tomatoes, diced
3-4  sweet mini peppers, sliced
1/2 small sweet onion (such as Vidalia) thinly sliced
3-4 mushrooms, sliced
1 clove garlic, pressed
1 Tablespoon fresh organic snipped basil (or 2 teaspoons dried)
4 Tablespoons freshly grated Asiago cheese
sea salt and cracked pepper to taste


Preheat oven to 200 degrees, start a large pot of water boiling

1. Wash the zucchini and cut off both ends. Use a vegetable spiralizer or mandolin to cut the squash into noodles (hint: save any zucchini that doesn’t go through the sprializer and add it to the sauteed veggies!).

2. Arrange the noodles on a parchment lined cookie sheet. Bake at 200 degrees for 10 minutes, rearranging the noodles after 5 minutes. You want the noodles to be dry to the touch, but still moist on the inside.

3. In a skillet, heat the coconut oil. Add the onions and peppers and saute until they are soft, I like my onions just shy of caramelized and I left them without stirring just long enough to be slightly blackened.

4. Add the rest of the vegetables, the garlic and the basil. Continue to cook until the mushrooms are tender.

5. Drop the zucchini noodles into boiling water for 3-5 minutes, until they are dark green and tender.

6. Drain the noodles. Arrange the noodles on two plates, then spoon the vegetables over the noodles. Top with sea salt and pepper, and sprinkle the grated cheese over it.

Make 2 servings

Recipe and Image from Thank Your Body


The black bean noodles are high in protein and have a nutty earthy taste.  They cook really quick and make a nice healthy meal. 


1 package Explore Asia Black Bean Pasta (in our Asian Section in Aisle 7) 

2 heirloom tomatoes diced

2 cloves of garlic

1 Tbs Red Pepper Flakes (adjust to how spicy you like)

Olive Oil

4 basil leaves


1.  Sautee tomatoes in garlic, olive oil and red pepper flakes

2.  Cook Black Bean Pasta according to package

3.  Top with ribbons of basil



Recipe and Image from Taste With The Eyes