May-June 2016

Spinach & Artichoke

Pasta Salad

Ingredients

• 2 14oz boxes DaVinci

Cheese Tortellini

• 3 cups baby spinach

• 2 cans Reese

Artichoke Heart Quarters, drained

• 2 Tbsp Reese

Red Wine Vinegar

• 1/4 cup DaVinci

Extra Virgin Olive Oil

• 1 Tbsp fresh thyme, minced

• 1 small red onion, small dice

• 1 can Reese

Baby Carrots, sliced

• 1 jar Reese

Roasted Bell Peppers, drained and diced

• 1 clove fresh garlic minced, or 1 Tbsp Reese

Garlic Juice

• Salt and freshly ground black pepper

Directions

Bring a large pot of water to a boil and cook the pasta al dente,

for 10 to 12 minutes. Drain, do not rinse. Place in a single layer on

a baking sheet to cool. In a large bowl, lightly toss the remaining

ingredients. Add the cooked pasta and toss to incorporate. Taste for

seasoning and add salt and pepper as needed. Serve in a large bowl

or in lettuce leaves on individual salad plates. Serves 8.

my-rouse-may16.indd 1

4/14/16 11:48 AM

It’s not so uncommon to walk into a supermarket or specialty food store and find a landmark Italian

restaurant has started to “jar” their sauce and sell it to the public.

What setsMichaels of Brooklyn

apart from the rest? It’s not “jar” sauce … it’s “Sauce” in a jar!