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Chef's Harvest Kitchen

Chef's Selection Recipes

Chef's Harvest Home Gourmet Recipes
Entrees & Main Courses
  1. Eggs Benedict with Artichoke Hearts and Dill Hollandaise Sauce
  2. Mediterranean Wraps
  3. Artichokes with Horseradish Lemon Cream

Degree of Difficulty: 2
Makes 4 servings

Alfredo Sauce*, see recipe
1 19-ounce package frozen cheese tortellini, cooked according to package directions, drained
2/3 cup drained and chopped Chef's Harvest® Premium Quartered Artichoke Hearts
1/4 cup drained and chopped Chef's Harvest® Premium Roasted Sweet Red Peppers
2 Tablespoons chopped walnuts
2 Tablespoons chopped basil

Make Alfredo Sauce while the water boils for the tortellini. In a 10-inch by 6-inch baking dish, combine the cooked tortellini, artichokes, and Alfredo Sauce; stir gently. Arrange peppers down the middle and sprinkle nuts on top of the peppers. Bake in a 350(F oven for 15 to 20 minutes or until heated through. Garnish with basil on top of the roasted peppers and nuts; serve immediately.

*Note: You can purchase Alfredo Sauce in the deli section of the supermarket.

Degree of Difficulty: 1
Makes 2 cups

1 1/2 cups (12-oz.) heavy cream
1/4 cup (1/2 stick) butter
1/4 cup grated Parmesan cheese
1/2 teaspoon salt

In a small saucepan, combine all ingredients. Cook over low heat, stirring frequently, until sauce thickens, about 10 minutes.


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