Chef Craig Schauffel is our guest chef this June, who shares his drool-worthy, not your regular, pasta recipes.
1. Organic Linguine with Mussels
PREP TIME: 15 min | COOK TIME: 25 min
TOTAL TIME: 40 min | YIELDS: 2 servings
Ingredients:
| 8 oz pkg | Three Bridges Organic Linguine |
| 2 lb | mussels, debearded and scrubbed |
| 1 cup | dry white wine |
| 2 tbsp | garlic, chopped |
| 1/2 tsp | black pepper |
| 4 sprigs | fresh thyme |
| 2 | bay leaves |
| 4 tbsp | leek, julienned |
| 4 tbsp | carrot, julienned |
| 4 tbsp | butter |
| 1 tbsp | fresh parsley, chopped |
Instructions:
- Cook pasta according to directions on the package. Drain, cover and keep warm.
- Combine the mussels, wine, garlic, pepper, thyme, bay leaves, leek and carrot in a large, deep sauté pan. Cover the pan and bring to a boil. Steam until the mussel open.
- Reduce the cooking liquid by half, stir in the butter and add the linguine and gently toss together.
- Serve in large soup plates, sprinkle with chopped parsley and serve with French bread. Enjoy!
2. Organic Linguine Marinara with Chicken Pesto Meatballs
PREP TIME: 15 min | COOK TIME: 15 min
TOTAL TIME: 30 min | YIELDS: 6 servings
Ingredients:
| 2-8 oz pkg | Three Bridges Organic Fettuccine |
| 2-15 oz tubs | Three Bridges Heirloom Marinara Sauce |
| 2-7 oz tubs | Three Bridges Superfood Pesto Sauce |
| 1 lb | chicken breast, ground |
| 3/4 cup | Italian breadcrumbs |
| 2 cups | parmesan cheese, grated |
| 3 cloves | garlic, minced |
| 1/2 each | onion, minced |
| 1/2 tsp | Italian seasoning |
| 1 each | egg, large, lightly beaten |
| kosher salt and fresh cracked black pepper to taste |
Instructions:
- Preheat oven to 375°F.
- Prepare a baking sheet by lining with parchment paper.
- In a large mixing bowl, combine 1 cup of Three Bridges Marinara, the ground chicken, Italian breadcrumbs, ½ the parmesan cheese, garlic, onion, Italian seasoning, 3 tbsp of the Three Bridges Superfood Pesto and the egg. Season with Kosher Salt and Black Pepper. Mix well but do not over mix or you will have tough meatballs.
- Using a 2 oz scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto baking sheet and roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less.
- Bake for 20-25 minutes until lightly browned.
- Remove from oven and hold warm.
- To Serve: Heat the remaining Three Bridges Heirloom Marinara in a large skillet.
- Cook the Three Bridges Organic Linguini according to package directions. Drain well and add to the Heirloom Marinara sauce. Mix well and season with kosher salt to taste.
- Divide the sauced Linguini evenly into 6 dishes.
- Divide the Chicken Parmesan Meatballs among the 6 dishes.
- Sprinkle each dish with the remaining ½ of the parmesan cheese evenly. Serve & enjoy!
3. Creamy Cheddar Mac & Cheese Donuts
Ingredients:
| 1-12oz pkg | Three Bridges Creamy Cheddar Mac and Cheese Kit |
| 1/2 cup | milk |
| 1/2 cup | panko breadcrumbs |
| 2 tbsp | butter |
| 1 cup | cheddar cheese, shredded |
| 1 | egg, beaten |
| 1 tbsp | flour |
| sauces, vegetables, or other toppings of your choice |
Instructions:
- Prepare Three Bridges Creamy Cheddar Mac n Cheese per directions, let cool.
- Preheat oven to 350ºF. Mix the panko bread crumbs, one tablespoon of melted butter, and half of the cheddar cheese (1/2 cup). Set aside.
- Mix the mac & cheese with the egg and flour and remaining shredded cheddar cheese (1/2 cup).
- Use remaining butter to grease donut pan. Spoon the mixture equally into greased donut pan and sprinkle with the panko breadcrumb and cheese mixture.
- Bake for 15-20 minutes or until golden brown and donuts feel firm.
- Add your favorite toppings to doughnuts. Serve & enjoy!
Craig Schauffel grew up on Long Island, New York. Started working in kitchens at the age of 15. Attended the Culinary Institute of America in Hyde Park, NY upon graduation from high school. To deepen his culinary knowledge and skills, Craig embarked on European culinary travels where he performed stagiers at a 1 Michelin star restaurant in the champagne region of France, L’Assiette Champenoise, and then the 3 Michelin star restaurant, Aubergine, in Munich, Germany.
In 2005 a serendipitous meeting with the owner of Valley Fine Foods brought Craig’s 20+ years of culinary development to the food manufacturing world. In the past 13 years, Craig has been instrumental in growing the company from the original manufacturing facility in Benicia, California to 3 production facilities on both coasts producing fresh and frozen filled and cut pasta, gourmet sauces, and prepared meals in the retail, club and foodservice markets. He always begins with the highest quality, 100% Natural ingredients.