Recipe: English Pea Pasta - Health Essentials from Cleveland Clinic

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There is something special about using fresh peas straight out of the pod. This recipe was inspired by our root-to-stem philosophy of cooking: It always seems like such a waste to throw away the pea pods, but they are relatively inedible. To make use of the pods, we’ve pureed them into a spring-fresh pasta sauce. Remember: Pasta for breakfast is a great choice, especially when it’s loaded with healthful pea protein.

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Ingredients

Kosher salt
1 pound fresh English peas in pods (yields about 1 cup shelled peas and about 3 ½ cups pods)
½ cup water
¼ cup extra-virgin olive oil
2 small spring onions or 2 large shallots, chopped
2 small spring garlic (whites) or 3 garlic cloves, minced
2 tablespoons Greek yogurt (optional)
12 ounces whole grain pasta, such as linguine, rigatoni or small shells
Freshly ground black pepper
¼ cup fresh mint (peppermint preferred), thinly sliced
Espelette pepper to taste (optional)
Grated Parmigiano Reggiano cheese (optional)

Directions

1. Bring a large pot of water to boil and add enough salt to make it salty like the sea.
2. Meanwhile, wash the peas. Pull off the stem ends: remove the peas and place in a small bowl. Reserve the pods.
3. Fill a bowl with cold water. Set aside. Add the empty pea pods to the pot of boiling water and cook for 5 minutes. Using a slotted spoon or spider, remove the pods from the boiling water and transfer to the bowl of cold water to cool quickly. Drain the pea pods and add to a Vitamix or high-speed blender. Add ½ cup water. Puree for 2 to 3 minutes.
4. Place a fine strainer over a bowl and add the pea pod puree to the strainer, pressing on the solids to release as much puree as possible into the bowl. Discard the solids in the strainer. Reserve the puree in the bowl; season to taste with salt and pepper.
5. Cook the pasta in the pot of boiling water until al dente, stirring occasionally.
6. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened, 3 to 4 minutes. Add the peas and cook 2 minutes. Stir in the reserved pea pod puree and Greek yogurt, if using, and cook just until heated through. (Don’t overcook the peas or puree as the sauce will turn brown).
7. Using tongs or a spider, transfer the pasta to the sauce in the skillet. Toss until combined. Season to taste with salt and pepper. Transfer the pasta to the serving bowl. Add the basil and mint. Serve with Espelette pepper and grated Parmigiano Reggiano cheese, if using.

Nutritional info (per serving)

Makes 4 servings.

Calories: 554 kcal
Total fiber: 12 g
Soluble fiber: 0.1 g
Protein: 15.5 g
Total fat: 16.7 g
Saturated fat: 2.0 g
Healthy fats: 12.1 g
Carbohydrates: 84 g
Sugars: 7.7 g
Added sugars: 0 g
Sodium: 178 mg
Potassium: 433 mg
Magnesium: 14 mg
Calcium: 134 mg

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Source: The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH and Jim Perko, Sr, CEC, AAC.

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June 29, 2021 at 07:44PM
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Recipe: English Pea Pasta - Health Essentials from Cleveland Clinic

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Pasta

Purple Basil food truck brings pasta on the go throughout central Wisconsin - Wisconsin Rapids Tribune

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June 29, 2021 at 06:02PM
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Purple Basil food truck brings pasta on the go throughout central Wisconsin - Wisconsin Rapids Tribune

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Pasta

Pasta Salad with Eggplant, Tomatoes and Basil Recipe - Today.com

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Chef notes

Developing the best pasta salad recipe was tricky: While some acidity was clearly needed to brighten the flavor of the salad, too much caused the pasta to soften and the dulled vegetables, both in flavor and appearance. We liked lemon juice for contributing a nice bright flavor that was neither puckery nor sour. When we turned our attention to the vegetables, we discovered that, as we suspected, grilling and roasting added more flavor to most vegetables (broccoli and cauliflower being the exceptions) than blanching.

Technique tip: Pasta salad can be refrigerated for up to 24 hours; return to room temperature before serving.

Swap option: The eggplant can be broiled until golden brown if you prefer not to grill it.

Preparation

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high (adjust burners as needed to maintain grill temperature of 350 F).

1.

Clean and oil cooking grate. Lightly brush eggplant with extra oil and season with salt and pepper. Cook until dark grill marks appear, about 10 minutes, flipping eggplant halfway through cooking. Let cool completely, then cut into bite-size pieces.

2.

Meanwhile, bring 4 quarts water to boil in large pot. Whisk garlic, lemon zest and juice, pepper flakes and 3/4 teaspoon salt together in large bowl. Whisk in oil in slow, steady stream until smooth.

3.

Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Drain pasta. Re-whisk dressing and add tomatoes, basil, eggplant and pasta to bowl; toss to mix thoroughly. Let salad cool completely. Season with salt to taste and serve.

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June 29, 2021 at 09:21PM
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Pasta Salad with Eggplant, Tomatoes and Basil Recipe - Today.com

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Pasta

The perfect summertime pie - Davis Enterprise

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Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.

This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

To make this cool, creamy creation, add vanilla wafers to a blender to make crumbs. Add melted butter and blend. Add crumb mixture to the bottom of a pie pan and press against the sides. Refrigerate to make crust.

In another large bowl, beat cream cheese, condensed milk and coconut extract.

In a different large bowl, beat whipping cream until it starts to thicken. Add powdered sugar and lime juice. Reserve 1 cup of the whipped topping.

Add lime juice, coconut flakes and the reserved whipped topping to the cream cheese mixture then stir to combine.

Add cream cheese mixture to the pie crust and smooth it out. Top with whipped topping then garnish with toasted coconut, lime zest and maraschino cherries.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

Find more summer recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

— Family Features

Coconut Key Lime Cream Pie

Servings: 6-8

Ingredients:

1 package (11 ounces) vanilla wafers
1/3 cup butter, melted
2 cups heavy whipping cream
¼ cup confectioners’ sugar
½ cup Key lime juice, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon coconut extract
1 cup shredded coconut
¼ cup toasted shredded coconut
lime zest
maraschino cherries

Putting it together:

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

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June 30, 2021 at 12:32AM
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The perfect summertime pie - Davis Enterprise

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Pie

Bites: Elote Pizza @ Pie-Eyed. Better Get It Now! - thirdcoastreview.com

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When you’re thinking elotes, you’re likely picturing Mexican corn: steaming hot half-cobs slathered in mayo, studded with parmesean cheese and chili powder, and drenched in fresh lime juice. What you’re probably NOT thinking about is the clubby late-night pizza mecca, Pie-Eyed Pizza. You know the place: super quality slices at 4am to soak up the booze in your system and lines down Milwaukee Avenue.

But if you’re NOT thinking about Pie-Eyed Pizza when you think “elotes,” you’re missing out. For a limited time (through tomorrow, June 30, to be exact), Elotes is the slice of the month at Pie-Eyed.

Think the purest corn/elote flavors and textures, distilled down to their essence, and applied to the hot, fresh, giant-sized slices for which Pie-Eyed is so famous. Not “pizza with elote toppings” nor “pizza with elote flavor” it is, indeed, elotes AS a pizza. Hot fresh sweet corn, green cilantro notes, salty crumbly parm, dabs of perfectly cuminized hot sauce—reminiscent of that six month period when my ex’s housemate got obsessed with Valentina, but tastier—and fresh tangy lime squeezed over the top. Divinely salty, sweet, hot and with a zing of fresh lime juice. Perfect for late nights when your GF wants slices and the bestie screams “Mexican!”

Elotes Pizza and other delicious slices can be found at Pie-Eyed Pizza, 1111 W. Chicago Ave. at the corner of Milwaukee, Grand, and Ogden. For this month’s special slice, hours, and more, check their site at pie-eyedpizzeria.com.

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June 30, 2021 at 12:15AM
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Bites: Elote Pizza @ Pie-Eyed. Better Get It Now! - thirdcoastreview.com

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Pie

Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Additions of whipped toppings and ice cream are encouraged, but not mandatory for these Madison-made pies.

June 29, 2021 11:59 AM

Sam Jones

Posted: June 29, 2021 11:59 AM

Photo from PxHere

Pie has been around about as long as democracy, and while the United States definitely didn’t invent that either, both feel American through-and-through. There is no better time than Independence Day to dig into a flaky crust filled with fruit, so stock up on your pies from these local bakeries before (and long after) the Fourth of July.

Batch Bakehouse: This bake-from-scratch entity on Williamson Street flips out pies in traditional and mini sizes each day, so hop online and order your favorites early to ensure they don’t sell out. Cherry streusel screams summer, but key lime and blueberry streusel are also tremendously tasty options when it’s hot out. batchbakehouse.com

Madison Sourdough: Move over bread — it’s pie’s time to shine. The sourdough messiahs of Madison (also on Williamson Street) make mouth-watering pastries and desserts, including pie’s French cousin, the galette. Get your fix in the strawberry rhubarb or key lime variation. madisonsourdough.com

Hubbard Avenue Diner: 9- and 11-inch round pastries are the specialty of this Food Fight behemoth, and this Middleton diner has the flavor options to prove it. Strawberry rhubarb and raspberries and cream sound too refreshing to pass up, but the customary apple, cherry or coconut cream won’t let you down, either. hubbardavenuediner.com

The Looking Glass Bakery: Normally we would never suggest you opt for mini, but when there are 15 different kinds of pies to choose between, you just might have to go mini so you can try a ton. You can get classic desserts from this online-only shop, but intriguing combinations might tempt you away from the norm. Honey lemon, mixed berry and anise, peach rose rhubarb, brown sugar bourbon peach, cardamom pear and apple cheddar are all showstoppers, and we didn’t even dip into the tart selection. thelookingglassbakery.com

Norske Nook: The crusts at this Scandinavian spot are rolled by hand, so you’re sure to taste the love and care filling each of Norske’s pies. You can trek to Deforest to pick yours up IRL, or you can ship pies anywhere in the country right from your laptop. Treat your taste buds with the flavor-packed lingonberry apple, fresh peach, blueberry or cranberry apple. norskenook.com

The Rolling Pin Bake Shop: This Fitchburg fixture cranks out top-tier pies every day based on seasonal availability, with berry-packed flavors like the “fruits of the forest” option. Stocked to the brim with raspberries, blackberries, blueberries, strawberries, apples, rhubarb AND cherries, there’s no denying this pie has a stunning bites-to-your-buck ratio. Other pies include strawberry rhubarb, cherry, apple, dutch apple, banana cream, key lime, peach raspberry and blueberry. rollingpinbakeshop.com

Market Street Diner: This is the spot for pie in Sun Prairie. Home of Carl’s Cakes, Market Street Diner can fulfill even your loftiest baked good desires. Order a pie, or opt for other sweet treats like cheesecake, cupcakes, cookies or pastries. There are no rules when it comes to number of dessert options on July 4. shop.marketstreetdiner.com

Monty’s Blue Plate Diner: What’s a diner without a display case of pie? Every morning, the staff at Monty’s fire up the ovens to prepare the homemade pies for that day’s customers, so you always know your piece is freshly sliced. Dig into the classic fruit offerings at this Atwood Avenue mainstay, or take a leap with lemon cream cheese, banana cream, key lime or coconut cream. montysblueplatediner.com

COPYRIGHT 2021 BY MADISON MAGAZINE. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

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June 29, 2021 at 11:59PM
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Where to get your Fourth of July pie this year - Channel3000.com - WISC-TV3

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Pie

Pie Five Pizza Adds Stuffed Crust Pizza to the Menu - QSR magazine

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Pie Five Pizza introduced new Parmesan Crunch Stuffed Crust Pizza. Through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code “STFDCRNCH” redeemable online or in-store.

Pie Five Pizza is filling its house-made pizza dough with real mozzarella cheese, and the creativity didn’t stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five’s stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

“Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy,” says Pie Five Director, Adam Schmidt. “We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We’re launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!”

Pie Five Pizza’s Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five’s robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five’s stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

“Demand is higher than ever for stuffed crust and for only $5, there’s nothing stopping guests from trying our unique version of the popular pizza,” says Pie Five Pizza’s Director of Operations, Aaron Archuleta. “Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast-casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!”

Pie Five’s latest menu addition closely follows the launch of its Impossible Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five’s new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, “STFDCRNCH.” Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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June 28, 2021 at 09:12PM
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Pie Five Pizza Adds Stuffed Crust Pizza to the Menu - QSR magazine

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The Farmstead Pastries serving pie and doughnuts in Hutchinson, KS - The Hutchinson News

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Four years ago, Marj Nisly had an idea about how to make a little more income for her young family.

One day, her girls asked if they could sell lemonade from the family driveway. That made Marj think, why not sell other goods?

She liked baking, and she always made cookies and rolls for her children. So, this mother of three decided to cook up some donuts and cinnamon rolls and sell them from her home. She named her business The Farmstead Pastries.

Friends and family asked her to keep baking. They looked forward to the every other Friday treat. 

Marj said it is hard to believe she has continued this "home-based" business for so long. 

More: Homemade raspberry rolls are a draw at this small-town market

Family bonds

Marj had her doughnut recipe down pat, but she asked her mother, Yvetta Wickey, for her cinnamon roll one.

"It's a recipe I've used for years and years," Yvetta said. "The first time I made them they turned out hard as a rock, but I kept trying."

Yvetta showed Marg how to make her tried and true rolls. There was not a recipe card because she does not use exact measurements. She is always eyeballing and feeling for consistency. 

When Marj wanted to expand to fry pies, once again, she asked her mother for advice.

"I had tried and I was failing," Marj said. 

The two women got together in Marj's back baking room and crafted the pies over and over again, trying out fillings. They asked Marj's children and her husband, Nate, to taste test. 

More: Homemade raspberry rolls are a draw at this small-town market

"We worked until we had it the way we wanted," Yvetta said. 

Eventually, they came up with blackberry, strawberry, peach, and chocolate fillings. In addition, they added cream cheese to some of the fruit flavors to make a new flavor, like raspberry-cream fry pie. 

All their pies are made from scratch, including their fillings. When in season, they will use fresh fruit to make the filling.

Jana, 14, has started making doughnut knots, standing alongside her mother and grandmother. Usually, Yvetta rolls and Marj fills and fries the pies. The two women usually make up 70 pies every other Thursday and then sell on the following Friday.

Because both women are continually inventing, they try to make the process more efficient. 

"You have to come up with ideas to make things easier," Marj said. "I always said there's got to be a faster way. There usually is."

More: Here are 6 ways to celebrate National Doughnut Day on Friday

Work schedule

Because they only sell their baked goods every other week, the two women get together on Wednesday's and Thursday's to bake their goods. Marj is up by 4:15 a.m, and Yvetta arrives by 7 a.m.

On every other Friday morning, Marj's husband, Nate, gets in the act. He fries the doughnuts and donut holes, making sure each batch is freshly fried, while Marj continues to refill the baked goods and make and bake cinnamon rolls. 

They start selling at 6 a.m. and continue until they run out of product — no later than 2 p.m. This Friday, Marj, Jana and Yvetta will have their home baked goods ready to be grabbed up at Farmstead Pastries at 5307 South Dean Road in Hutchinson. 

"It's unpredictable when we close down," Marj said. "Everything sells. I feel quite blessed."

The Farmstead Pastries can be reached at 620-727-5368.

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June 29, 2021 at 07:45AM
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While fresh peas are still available, try Parsley Pea Pasta - Houston Chronicle

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Whenever someone in our home gets a pasta craving, we stop by a small neighborhood shop called Fabio’s that makes its own pasta. I’ve bought lasagna sheets, macaroni and all kinds of fresh pasta there over the years. When we were doing an Indian Italian mash up type pasta dish at the Bake Lab, we used their penne pasta.

Lately, Fabio’s has had a wonderful new pasta simply called “short egg pasta” — it looks like a cross between penne and fusilli. I love the way sauce or cheese cling to the hollow and the curved parts of the pasta like no other pasta I’ve cooked with. I like to cook pasta until it’s cooked all the way, not al dente.

Given that fresh peas are still in season and available at local grocery stores, here is a masala of sorts made with fennel seeds, parsley, garlic, olive oil and peas. Feel free to substitute the herb of your choice; basil or cilantro or a combination of the two will taste just as delicious, if not more. If you do cook the pasta all the way, the masala will sneak into the nooks and crevices. Serrano pepper adds a crisp heat, but feel free to leave it out.

Parsley Pea Pasta

1 pound fresh “short egg pasta” (radiatore) from Fabio’s or fusilli, cooked according to instructions

1 bunch flat leaf parsley

¼ cup olive oil

2 teaspoons fennel seeds

1 tablespoon minced garlic

1 cup fresh peas

1 serrano pepper, sliced

1 teaspoon sea salt

Juice from 2 lemons

1 cup Pecorino Romano cheese, grated (optional)

½ cup toasted pine nuts

Few tablespoons of extra virgin olive oil for drizzling on top

Instructions: Discard the bottom two inches of the parsley stems and roughly chop the remaining.

In a small frying pan over high heat, warm up the olive oil until it is shimmering and pop the fennel seeds. Immediately turn the heat down, take the pan off the heat, add the garlic, and cook it until it turns white, which usually take 2 to 3 seconds. Add the peas, serrano, salt and 1 cup of water. Bring to a boil then turn the heat off. Let the mixture rest for 10 to 15 minutes.

In a food processor or blender, mix the pea mixture with parsley and juice from 2 lemons.

Combine the pea masala with warm, cooked pasta — add a few tablespoons of water if needed to bring the whole mixture together.

Serve with grated Pecorino, pine nuts and a final drizzle of extra virgin olive oil

Notes & variations

• For a plant-based version, add toasted chopped cashews on top instead of cheese.

• This recipe was finished with Entimio single origin Vivace olive oil, imported by a Houston aficionado.

• Frozen peas can easily substitute fresh however, it will require even less cooking time.

Serves 4 to 6

From Anita Jaisinghani

Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com. Her first cookbook, “Masala” (Ten Speed Press), will publish in 2022. Email: anita@pondicheri.com.

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June 29, 2021 at 03:09AM
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While fresh peas are still available, try Parsley Pea Pasta - Houston Chronicle

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BHN Daily: NHL Trade Rumors; Stanley Cup Final; Thinking Of 'Pasta' - Boston Hockey Now

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We’ve got tons of NHL trade rumors, but before we begin the latest edition of the Boston Hockey Now Daily links, we once again want to extend our deepest condolences to Boston Bruins star forward David Pastrnak on the passing of his baby boy Viggo. We’re thinking of you Pasta!

Speaking of the Boston Bruins, earlier this month, team President Cam Neely made it very clear what the Bruins’ main target is this offseason. Could the Chicago Blackhawks be a dance partner for the B’s on the NHL trade market?

So who do you like in the Stanley Cup Final? The Montreal Canadiens or the Tampa Bay Lightning? My prediction is below!

Former Boston Bruins captain Zdeno Chara is a National hero in Slovakia.

Some game-time reading for ya in the BHN Daily!

Boston Bruins

Cam Neely and the Bruins want a big and mobile left-shot defenseman on the NHL trade market. In my latest ‘Off The Record’ for the National Hockey Now, I have a league source that tells me that 6-foot-6, 235-pound left-shot Blackhawks rearguard Nikita Zadorov is available. The only problem is the RFA is asking for a lot in his next contract. Are the Bruins a match? (Boston Hockey Now)

My partner-in-crime, Joe Haggerty, answers plenty of burning Boston Bruins questions for the offseason in his latest ‘Hagg Bag’! (Boston Hockey Now)

A little late posting this but a great montage of Trent Frederic and what a verbal and physical presence he can be on the ice. 

“Yah! Here we go!”

The best of Freddy – and his dad – mic’d up for your viewing pleasure.#BehindTheB | #NHLBruins pic.twitter.com/4jRkHeLpig

— Boston Bruins (@NHLBruins) June 25, 2021

Stanley Cup Final

Did you know Montreal Canadiens budding star Nick Suzuki idolized Boston Bruins captain Patrice Bergeron growing up? An old piece on Suzuki from my friend Arpon Basu. (The Athletic)

This run to the 2021 Stanley Cup Final is uniting generations of Habs fans in Montreal (Sportsnet)

More on that from the lads on Melnick In The Afternoon. (TSN 690)

For the best insight and breaking news on the Tampa Bay Lightning during the final, it’s worth a subscription to my friend Erik Erlendsson’s site. (Lightning Insider)

Is the 2021 Stanley Cup Final the best goaltending matchup we’ve ever had in the Final? (Tampa Bay Times)

Cool contest from the Hockey Hall of Fame and the NHL that allows fans tweets to be engraved in a plaque that will hang in the Hall. (TSN)

My Stanley Cup Final prediction: Habs in 6

National Hockey Now

Slovakia president Zuzana Čaputová honored Zdeno Chara and 23 others at a ceremony celebrating the 28th anniversary of the country’s independence. According to SME, the award honored Chara “for extraordinary merits in the field of sports and for extraordinary dissemination of the good name of the Slovak Republic abroad.” (Washington Hockey Now)

Our man Tom Callahan really thinks the Vegas Golden Knights should and can get Buffalo Sabres captain Jack Eichel on the NHL Trade market. (Vegas Hockey Now)

What will the Pittsburgh Penguins do on the NHL trade and free agency market? (Pittsburgh Hockey Now)

Can the Philadelphia Flyers snag Columbus Blue Jackets defenseman Seth Jones on the NHL trade market? (Philly Hockey Now)

What does the future hold for former Boston College star Oliver Wahlstrom with the New York Islanders? Will we see his name in NHL trade rumors soon? (NYI Hockey Now)

Some cool NHL Draft history of the Detroit Red Wings. (Detroit Hockey Now)

What can the San Jose Sharks expect from captain Logan Couture going forward? (San Jose Hockey Now)

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June 29, 2021 at 07:13AM
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Jollibee launches order app with free pie incentive - QSRweb.com

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Photo provided.

Jollibee is enticing customers to use its new Jollibee ordering app with a free pie incentive.

For the next two weeks, customers using the fast food brand's app to place orders will get a free peach mango pie, according to a press release.

The app supports orders for delivery and in-store pickup and is live across the United States and Canada via the Apple App Store and Google Play.

The pie offer can be redeemed by entering the promo code "JoyOnline" at checkout. The promotion will run through July 12.

"Our customers are always asking for more ways to order their favorite Jollibee items, so allowing them to connect directly with us through our own app was an obvious solution," Maribeth Dela Cruz, president of Jollibee Group North America, Philippine Brands, said in the release. "The new platform will help us engage with our customers through a centralized hub for transactions where they will be able to track, customize and order their favorite Jollibee meals like our famous Chickenjoy (Jolly Crispy Chicken in Canada) all from the comfort of home."

In addition to the app, customers can also place an order for pickup and delivery through Jollibee's websites, JollibeeUSA.com and JollibeeCanada.com. Customers who check out through their account on Jollibee's website are also eligible to use the code "JoyOnline" to receive a free Peach Mango Pie on all orders for the next two weeks.

Jollibee is the largest fast food chain brand in the Philippines, with a network close to 1,200 stores. In North America, Jollibee opened its first store in 1998 in Daly City, California. It now operates 66 stores across the region, with 49 stores in the states of Arizona, California, Florida, Hawaii, Illinois, Maryland, Nevada, New Jersey, New York, Texas, Virginia and Washington in the United States, and 17 stores across Alberta, Manitoba, Ontario and Saskatchewan, Canada.

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Pie Five Pizza Introduces NEW Parmesan Crunch Stuffed Crust Pizza - inForney.com

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DALLAS, June 28, 2021 /PRNewswire/ -- The wait is over - fast casual stuffed crust pizza is finally here! Pie Five Pizza is proud to introduce the NEW Parmesan Crunch Stuffed Crust Pizza. Starting today through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code "STFDCRNCH" redeemable online or in-store.

Pie Five Pizza is filling its delicious house-made pizza dough with real mozzarella cheese, and the creativity didn't stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five's stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

"Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy," said Pie Five Director, Adam Schmidt. "We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We're launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!"

Pie Five Pizza's Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five's robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five's stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

"Demand is higher than ever for stuffed crust and for only $5, there's nothing stopping guests from trying our unique version of the popular pizza," said Pie Five Pizza's Director of Operations, Aaron Archuleta. "Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!"

Pie Five's latest menu addition closely follows the launch of its Impossible^TM Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five's new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, "STFDCRNCH." Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store. Find the location nearest you with Pie Five's location finder.

About Pie Five Pizza

Dallas-based Pie Five Pizza is a subsidiary of Rave Restaurant Group, Inc. (NASDAQ: RAVE). Rave owns, franchises and supplies more than 200 Pie Five and Pizza Inn restaurants operating domestically and internationally. Pie Five Pizza is the leading brand in the rapidly growing fast casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes. The brand was named among Fast Casual's Top "Movers & Shakers" for three consecutive years, 2015 "Best Franchise Deal" by QSR Magazine, 2012 Hot Concepts winner by Nation's Restaurant News and one of "10 Hot New Restaurant Chains from Established Brands" by Forbes.com. For more information, please visit PieFivePizza.com.

About RAVE Restaurant Group, Inc.

Dallas-based RAVE Restaurant Group [NASDAQ: RAVE] owns, operates, franchises and/or licenses more than 200 Pie Five Pizza Co. and Pizza Inn restaurants and Pizza Inn Express kiosks domestically and internationally. Pizza Inn is an international chain featuring freshly made pizzas, along with salads, pastas, and desserts. Pie Five Pizza Co. is a leader in the rapidly growing fast-casual pizza space. The Company's common stock is listed on the Nasdaq Capital Market under the symbol "RAVE". For more information, please visit www.raverg.com.

Media Contacts

Kelly Hoskinson

kelly@thepowergroup.com 

469.620.1055 ext. 1003

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Real Pie Co. explored new opportunities during Covid shutdown (Video) - Sacramento Business Journal - Sacramento Business Journal

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Quality Pasta Company Picks Indiana for New Operations - Building Indiana

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Quality Pasta Company LLC, a producer of pasta dinners and side dishes, announced plans to locate new operations in northwest Indiana, creating up to 70 new jobs by the end of 2024.

“As a state, we’re working hard to maintain a pro-growth business climate that supports new investment and attracts companies like Quality Pasta Company from across the country and around the world,” said Interim Secretary of Commerce Jim Staton. “We’re excited for what the company has in store for Lake County and look forward to supporting their growth in the Hoosier state for years to come.”

Pennsylvania-based Quality Pasta Company will invest $13.3 million to lease and upgrade an 89,540-square-foot space at 9401 Georgia St. in Merrillville, equipping it with state-of-the-art, high-speed packaging lines. This expansion will enable the company to increase capacity, add new customers and continue to bring innovation to the retail and consumer package goods market. The Merrillville location, which will be the company’s second production facility in the U.S. and first in Indiana, is expected to be fully operational by fall 2021.

“We are proud to embark on this expansion to bring new capacity to the market and especially proud to do this after more than a year operating in a pandemic,” said Paul A. DeStefano, president. “The demand for our products and services remains strong, and we will continue to meet the needs of our customers with the highest quality, most innovative products available. The new plant and team in Merrillville will be a great compliment to our Charleroi, Pennsylvania, facility and team to help deliver more great products to the market.”

Quality Pasta Company, which currently employs more than 50 full-time associates in Charleroi, Pennsylvania, will begin hiring in Merrillville for a range of positions including mechanical, operations, quality, warehouse, office administration and others beginning this month. Interested applicants may apply online. The company expects to employ up to 50 new employees within the first year.

Founded in 2013, Quality Pasta Company produces a variety of pasta and side dish products, from traditional macaroni and cheese to creamy rice sides. Quality Pasta Company is most well known for its proprietary high-protein macaroni and cheese brand Muscle Mac®, which can be found in stores nationwide and locally in Meijer, Walmart, Jewel-Osco, GNC and Vitamin Shoppe, as well as online.

“We are pleased that Quality Pasta Company chose Merrillville for their first expansion location,” said Rick Bella, Merrillville Town Council president. “Their entry into our local market further enhances our growing reputation as a destination for food production and distribution, affording companies like Quality Pasta Company product delivery to 80% of the U.S. population within a day and a skilled workforce to get the job done.”

The Indiana Economic Development Corporation offered the company up to $525,000 in conditional tax credits based on the company’s job creation plans. These tax credits are performance-based, meaning the company is eligible to claim incentives once Hoosiers are hired. The town of Merrillville also approved incentives.

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TikTok Is Obsessed With This Viral Pasta Chip Recipe - Mashed

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Of course, this is not the first time savvy social media influencers have given us a pasta recipe that has stayed with us, glorifying the many uses of this prized carbohydrate. In February, another viral video started making the rounds on TikTok that showed how to make a genius dish of baked feta pasta with cherry tomatoes.

As noted by Real Simple, if you saw a shortage of feta around this time, it's probably because everyone was making this dish to cozy up with in the winter months. The recipe works like a charm because it calls for very few ingredients: feta cheese, pasta, herbs, and tomatoes. 

The woman behind this viral hack, Yumna Jawad, said that it was a recipe that could be made easily at home but looks like it's from a gourmet restaurant. It comes together in carefully prepared layers with the tomatoes on the bottom, a block of feta cheese in the middle (that's then baked), and the pasta on top. As Jawad explained, "The dish is pretty much hands-off, and all the magic happens in the oven." 

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Peters Pasta posts on TikTok ignite a social media frenzy - NEXTpittsburgh

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For Ryan Peters, pasta isn’t just a meal, it’s a passion.

The chef has a farfalle noodle tattooed on his wrist and 2.1 million TikTok followers salivating over his pasta posts.

It’s strangely satisfying watching short videos of him whipping dozens of egg yolks, kneading dough and sprinkling grated parmesan onto a plate of spaghetti. Shots of Peters literally cutting carbs as fresh rigatoni emerges from his Arcobaleno extruder are hypnotic.

If you aren’t hungry when you start watching, you will be within seconds.

Peters grew up in an Italian family in Reading in eastern Pennsylvania. As a teenager, he started working in restaurants that ranged from fine dining and fast-casual spots to resorts and banquet halls.

Photo courtesy of Peters Pasta.

Peters attended culinary school at Indiana University of Pennsylvania and then moved to Pittsburgh to immerse himself in the city’s growing food scene. He served as sous chef at Fish Nor Fowl and was a finalist in Barilla’s Pasta World Championship. His most recent stint was at Iron Born Pizza, where his pasta bolognese was a hit.

Even after working 12-hour shifts in the kitchen, Peters would come home and make pounds of pasta and sauce to share with his wife. Five years ago, he started documenting the process on his iPhone and uploading the pictures and videos to Facebook and Instagram.

While different noodle shapes don’t necessarily have a different taste, Peters says, each one has its own mouthfeel, which creates a unique experience.

“People overlook it, but certain shapes go better with certain sauces,” Peters explains. “Pasta is so simple at its core, but, at the same time, it’s so complex.”

Photo courtesy of Peters Pasta.

On July 4, 2019, Peters joined TikTok at the behest of his younger brother but didn’t share content until September. That first video — Peters rolling out cavatelli to the Trey Songz tune “Slow Motion” — went viral, racking up half a million views in just 24 hours.

Soon the chef was posting several times a day and social media became his second full-time job.

Last year, Peters decided to take a month off from Iron Born to help care for his infant son, Gavin, and create more content. The baby is a frequent guest on TikTok, much to the delight of viewers.

“After a while, I realized I was still making money working from home and spending time with my wife and son,” Peters says. “I thought, ‘Wait a second … I need to do this full time!’”

During the pandemic, he started offering pasta-making classes via Zoom, backed by corporate sponsors and hungry fans. He’s got a bunch of plans in the works, including a Peters Pasta line, a retail pasta shop and collaborations with sports teams from Pittsburgh and around the country.

Photo courtesy of Peters Pasta.

Earlier this month Peters launched a new series based on making pasta in unexpected places around the country. The proud Pittsburgher started off, of course, on Mt. Washington, beating eggs and flour against the backdrop of the Steel City skyline.

He’s willing to take a gamble on the idea and hit the road this summer with visions of cranking out linguine in front of landmarks like the Welcome to Fabulous Las Vegas sign.

His advice to aspiring TikTok stars?

“Just do it,” Peters says with a laugh. “That sounds cliché, but you have a phone in your pocket that allows you to get creative and document everything you do. Who knows what will happen? Overnight your whole life can change. That’s the power of the internet.”

@peterspasta

Reply to @peterspasta where should I make my next batch of pasta?! #pastatiktok #pittsburgh #foodtiktok #steelers

♬ Brandy (You’re a Fine Girl) – Looking Glass

---

Chef Ryan PetersFish Nor FowlIron Born PizzaPeters PastaTikTok

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Pie Five Pizza Introduces NEW Parmesan Crunch Stuffed Crust Pizza - PRNewswire

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DALLAS, June 28, 2021 /PRNewswire/ -- The wait is over - fast casual stuffed crust pizza is finally here! Pie Five Pizza is proud to introduce the NEW Parmesan Crunch Stuffed Crust Pizza. Starting today through July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for only $5 with promo code "STFDCRNCH" redeemable online or in-store.

Pie Five Pizza is filling its delicious house-made pizza dough with real mozzarella cheese, and the creativity didn't stop there. The culinary team elevated the classic stuffed crust by adding a savory crunch to every bite of the outer crust. Pie Five's stuffed crust is the first and only one topped with house-grated parmesan cheese and baked to a golden brown to create a crispy layer and texture to compliment the streams of cheese melting from the crust edge.

"Pie Five Pizza is proud to be the first national fast casual pizza restaurant to offer a personal stuffed crust pizza product for guests to enjoy," said Pie Five Director, Adam Schmidt. "We took on the challenge to elevate stuffed crust to make it more fast casual starting with our premium, high-quality ingredients and then adding a unique and savory taste texture. Adding baked parmesan to the house-made crust brings a unique and craveable crunch factor. We are excited for guests to experience this delicious combination of flavor and crunch. We're launching with a $5 promo because we want everyone to try this delicious stuffed crust pizza!"

Pie Five Pizza's Parmesan Crunch Stuffed Crust Pizza starts with its house-made dough, made from scratch every morning in all traditional stores. The outer edge of the dough is stuffed with real, chewy mozzarella cheese, and then topped with Pie Five's robust Tuscan Marinara sauce and house-grated mozzarella and parmesan cheeses. Even more parmesan cheese is sprinkled on the outer crust before it goes into the oven, and baked until golden brown and crunchy - a unique texture addition to Pie Five's stuffed crust. The Parmesan Crunch Stuffed Crust is finished with a savory buttery garlic blend to bring delicious flavors down to the last bite.

"Demand is higher than ever for stuffed crust and for only $5, there's nothing stopping guests from trying our unique version of the popular pizza," said Pie Five Pizza's Director of Operations, Aaron Archuleta. "Pie Five Pizza was equipped to introduce personal stuffed crust pizza to the fast casual space, as our oven technology allows our team to create an elevated stuffed crust that incorporates crunch and flavors our guests crave. Our team rose to the challenge of making stuffed crust fast casual and worked hard to make this vision come to life. We know guests are going to love the taste!"

Pie Five's latest menu addition closely follows the launch of its Impossible^TM Tuscan Pizza and Panzano Pizza introduced to stores earlier this year. The fast casual brand has built a strong innovation pipeline and continues to cook up the next best bite for its guests.

Pie Five's new Parmesan Crunch Stuffed Crust Pizza is available at traditional store locations. From June 28-July 11, a two-topping Parmesan Crunch Stuffed Crust Pizza will be available for $5 with the promo code, "STFDCRNCH." Simply use the code when ordering online, on the mobile app, or give the code to a team member when ordering in-store. Find the location nearest you with Pie Five's location finder.

About Pie Five Pizza
Dallas-based Pie Five Pizza is a subsidiary of Rave Restaurant Group, Inc. (NASDAQ: RAVE). Rave owns, franchises and supplies more than 200 Pie Five and Pizza Inn restaurants operating domestically and internationally. Pie Five Pizza is the leading brand in the rapidly growing fast casual pizza space, offering individual handcrafted pizzas with fresh ingredients made to order in less than five minutes. The brand was named among Fast Casual's Top "Movers & Shakers" for three consecutive years, 2015 "Best Franchise Deal" by QSR Magazine, 2012 Hot Concepts winner by Nation's Restaurant News and one of "10 Hot New Restaurant Chains from Established Brands" by Forbes.com. For more information, please visit PieFivePizza.com.

About RAVE Restaurant Group, Inc.
Dallas-based RAVE Restaurant Group [NASDAQ: RAVE] owns, operates, franchises and/or licenses more than 200 Pie Five Pizza Co. and Pizza Inn restaurants and Pizza Inn Express kiosks domestically and internationally. Pizza Inn is an international chain featuring freshly made pizzas, along with salads, pastas, and desserts. Pie Five Pizza Co. is a leader in the rapidly growing fast-casual pizza space. The Company's common stock is listed on the Nasdaq Capital Market under the symbol "RAVE". For more information, please visit www.raverg.com.

Media Contacts
Kelly Hoskinson
[email protected] 
469.620.1055 ext. 1003

SOURCE Pie Five Pizza

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Senior Center holds their first Pie and Ice Cream social - WXOW.com

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LA CROSSE, Wis. (WXOW) - The Harry J. Olson Senior Center had a fundraiser on Sunday in the form of a Pie and Ice Cream social. They plan to hold this event annually.

The event raised money for the senior center that looks to purchase the building they currently lease from the City of La Crosse. This building has been the center's home for over 50 years, but a 2019 survey conducted by a local architect claimed that the building needed over $1 million in repairs. The Pie and Ice Cream Social was just one of the ideas that the center's board of directors came up with as a way to earn money. It was pretty sweet.

The center boasts over 600 seniors that come to its facilities every week. Many of those seniors came out to the ice cream social with their families. The social featured plenty of warm pie and cold ice cream served right from the counter, and also featured a performance by the Coulee Chordsman, a local barbershop choir.

Members say that this is an important location for seniors. "We love it here, we want to stay here," says board member Donna Wavra. Wavra also coordinated the social. She says that the center is crucial to the well being of area seniors. She describes it as "a youth center for the older generations."

The center features all kinds of amenities, including a game room with cards and darts, an exercise room with trainers, and a lending library. They also host events like Tai Chi, dances on Wednesdays and Fridays, and also free time, where folks are welcome to come in and do whatever they please.

The center is open to anyone over 50 years old, and Wavra says the best way to get involved is to step through the door. She says, "Once you're here, you've got friends, everyone here is just waiting to say hi and welcome someone in."

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Ice Cream Pie | Food & Recipes from the Farm | lancasterfarming.com - Lancaster Farming

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Ingredients

• 1/2 cup corn syrup
• 1/2 cup peanut butter
• 3 cups crisped rice cereal (they use Rice Krispies brand)
• Ice cream of choice

Directions

Mix corn syrup, peanut butter and rice cereal and layer in a 9-inch pie pan. Save about 1/4 cup for the top. Layer ice cream on top of crust. Sprinkle reserve crumbs on top. Drizzle with chocolate syrup and enjoy.

I have two married brothers and four brothers who aren’t married. I also have three sisters and two cute nieces. We have three cows, a lot of heifers, one dog, three puppies, eight horses, four mules, one work horse and around 80 chicks.

Recipe by Miriam Zook, Fort Plain, New York

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Try Ree Drummond's 6-Ingredient Chocolate Peanut Butter Pie to Find Out Why It Has Nearly 300 Reviews on Food Network's Website - Showbiz Cheat Sheet

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One of the happiest duos ever created has to be the melding of chocolate with peanut butter. And Pioneer Woman star Ree Drummond brings the dynamic duo together in what has to be the perfect vehicle for the pair, her Chocolate Peanut Butter Pie.

With almost 300 reviews on Food Network’s website, it’s a definite fan favorite.

‘The Pioneer Woman’ Ree Drummond | Bryan Bedder/Getty Images for Hearst

Drummond says potluck cooking is her ‘genre of food’

Her recipe for this pie, she wrote on her food blog, is “a classic take on Potluck Chocolate-Peanut Butter pie; in fact, I think a potluck supper is where I first feasted on something resembling this unbelievably rich delight.”

The Pioneer Woman host has never pretended to be a Le Cordon Bleu chef. For Drummond, her food series has been about helping home cooks make meals quickly and deliciously. In fact, she’s placed her style of cooking firmly in the potluck camp.

“Incidentally, did you know Potluck is my genre of food?,” she writes. “It is. There’s nothing like two nine-foot tables arranged end to end and completely covered with a melange of casseroles, green bean dishes, salads, cakes, and pies to give you renewed appreciation for churchgoing women.”

What you’ll need for her Chocolate Peanut Butter Pie

Six ingredients is all you need to make Drummond’s decadent pie (full recipe here): Oreos (about which Drummond boldly writes, “I don’t like it when recipes say things like ‘chocolate sandwich cookies.’ They’re Oreos, sirs!”), butter, creamy peanut butter, cream cheese, powdered sugar, and Cool Whip.

The Oreos are crushed and combined with the liquefied butter (“Butter and chocolate cookies, life doesn’t get any better than that,” Drummond said in a video demonstrating how to make the pie) and pressed into a pie pan (“use your hands, start pressing the center”), then baked at 350 degrees for “five or seven” minutes. The pie crust is then set aside to cool.

The peanut butter and the cream cheese are mixed then the powdered sugar and Cool Whip are stirred in and it’s all spooned into the cooled crust. The Food Network star recommends refrigerating the pie for at least an hour before you serve it up and also concludes her recipe with this caution: “Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!”

The overwhelmingly positive reviews for this rich pie

What’s not to love about chocolate and peanut butter? At least that’s what Drummond’s reviewers on the Food Network’s website for her pie recipe seem to think.

One home cook, mirroring Drummond’s warning about the pie’s richness recommended a fix to the recipe on the Food Network to ensure bigger servings: “So great, but very rich! A small small sliver does the trick. I saw someone in the comments suggest using 3/4 cup sugar and adding milk. [I] would try these changes if I make it again…I want a bigger slice!”

Another reviewer cleverly found another use for The Pioneer Woman’s pie filling: “I used this filling for a chocolate cake. I put a good amount in between the layers and another coating all around the cake making it smooth all around. I put it in the freezer for about an hour to get it good and set. Then I poured a chocolate ganache over the cake. Then decorated it. My friends & family went nuts over it.”

RELATED: ‘The Pioneer Woman’: Ree Drummond’s 4 Best ‘Cheap and Easy’ Budget-Friendly Recipes

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Annual pie baking contest benefits domestic violence survivors - WDVM 25

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BERRYVILLE, Va. (WDVM) — The Ms. Geneva Jackson Pie Baking Contest is not your average bake-off, it benefits a local organization that holds a special place in the heart of the woman the competition is named after.

Ms. Geneva Jackson started volunteering with the Laurel Center, an organization in Winchester, Va which works to help survivors of sexual assault and domestic violence, in 1988. She also served on their Board of Directors for over a decade. Ms. Jackson was an advocate for rape victims, often accompanying them when they went to testify in court as well as providing counseling to women both in the hospital and at the shelter. She is also a phenomenal baker and an icon in Clark County. The yearly pie baking contest is a way to honor her and benefit the organization she volunteered with.

“Volunteering is like paying rent to live on this Earth,” Ms. Jackson said. “By the grace of God, I could be in that thing or any of my kids, I have five kids and they could be in the shelter, but I am helping my sisters who are in the shelter.”

One entrant baked a pie to honor the people that the Laurel Center seeks to help and protect with their services. Julie Dodson was one of sixteen entrants in this year’s Ms. Geneva Jackson Pie Baking Contest. She decorated her strawberry rhubarb pie with “helping hands as thoughts for those women.”

Judges of the Ms. Geneva Jackson Pie Baking Contest inspect the entries and pick their winners.

“We love our Clark County Farmers Market, it’s great support for our community. I made strawberry rhubarb pie can be part of that community,” Dodson said. “But mostly to support the Laurel Center, they’ve lost a bit of their funding and so we need to come alongside them and support the women that need their services.”

A number of the pies entered in the contest were then sold during the Clark County Farmer’s Market with the proceeds going directly to the Laurel Center. Executive Director Faith Power says the fundraiser could not come at a better time.

“We are in the middle of a financial crisis. We’ve had a significant grant part of the state level,” Power explained. “So, this support is always welcome but it’s particularly welcome right now based on what we’re going through.”

Ms. Jackson only agreed to establish the pie baking contest so long as it would benefit the Laurel Center as she says it is her heart.

For more information about the Laurel Center and the resources they provide, please visit their website.

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How to Reheat Pasta to Perfection - The Manual

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Pasta is a staple food for virtually every culture around the world. It comes in all shapes and sizes and it can be made from eggs, flour, rice, beans, and a variety of other grains. For all these reasons, pasta is extremely versatile and fun to make at home from scratch. All you need is a few pasta-making accessories for your kitchen. It’s delicious on its own or can be complemented with your favorite spaghetti sauce.

Pasta is the type of food that’s so good you want to make a lot of at once, then have some leftovers for another meal or two. However, be careful when reheating your beloved noodles, because there are some methods that can turn your once tender and moist dish into a dry, disgusting disaster. Luckily, here we’ve highlighted the best methods to reheat pasta and left out the worst. Here’s everything you need to know so you can revive leftover pasta to its former glory.

How to Reheat Pasta with Sauce

If your pasta was originally tossed and covered in a sauce, then the absolute best way to reheat it is by placing it inside your oven at a temperature of 350° F for between 10-30 minutes. It is important to check your pasta every 5-10 minutes to ensure it is not being overcooked or drying out.

If you are concerned that it is burning on top but not heating all the way through, placing a piece of aluminum foil over your noodles is a great way to add a bit of protection while helping the dish to warm up a bit faster. It is important to note that using aluminum foil can result in a slightly longer reheating time.

Another method that can be useful with reheating pasta in the oven can be to add a few drops of water to any sauce before reheating. Certain sauces will dry out considerably during the reheating process. Just adding a little extra water or thickening your sauce helps your finished and reheated sauce to have a similar taste and texture to the first time it was cooked.

How to Reheat Pasta on the Stove

Another great option for reheating pasta that has been tossed with sauce is to add a bit of your favorite cooking oil to a pan and lightly sauté your pasta on the stove. This method is a bit less precise than using an oven, but in most cases, heating your pasta over medium heat for 2-5 minutes while stirring it frequently should result in a pretty evenly heated dish.

One of the advantages of using this method is that you are able to see and taste your progress as you go. Always keeping a close eye on any food that you are cooking or reheating. A couple of minutes of cooking time makes a huge difference. And if you have any parmesan cheese go ahead and add it for some extra cheesy flavor.

Don’t Overdo It: How Long Does Pasta Last?

Cooked pasta noodles should really only last in your refrigerator for three to four days tops. It is dangerous to consume foods that have been sitting around for too long. If you want it to last longer you can freeze it in batches so it’s easier to defrost and reheat.

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The Link Lonk


June 27, 2021 at 07:00AM
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How to Reheat Pasta to Perfection - The Manual

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