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  • 1 lb of Rigatoni or Penne Pasta
  • 1 container of Nonna Lena's Sundried Tomato Pesto Sauce
  • 6 oz of Feta Cheese, crumbled works best
  • 2-3 oz of Kalamata Olives, chopped

Boil Pasta until it is almost done (pasta should be slightly undercooked), drain and rinse. Immediately stir in pesto sauce while pasta is hot, add the rest of the ingredients and serve warm or cold. It's Great!

  • 1 package flour tortillas
  • 1 7.5 ounce container of Nonna Lena's Hummus
  • I 7 ounce container of Nonna Lena's Sweet Basil Cream Cheese
  • 1 7 ounce container of Nonna Lena's Sundried Tomato Cream Cheese
  • 1 head of romaine lettuce, washed and shredded.

Spread Hummus or Cream Cheeses over entire surface of tortilla, lightly, then add lettuce. Roll into tight circle, cut into 1 inch pieces and arrange on platter.

  • 1 package of Nonna Lena's Garlic Butter or Organic Ultimate Garlic Spread
  • 1 large onion, sliced thick
  • 1 speciality beer
  • Large salmon filet

Line the barbeque with foil and turn up edges to form a pan. Place large slices of onion to form a shelf. Melt garlic butter on foil. Place Salmon skin down on onions with butter underneath then cover with a lid until Salmon is partially cooked. Add beer and continue cooking until salmon is cooked through, add more beer if necessary. Serve with rice.

  • 1 lb dried bread crumbs or make your own but leaving out bread overnight
  • 1 small onion
  • 1 7.5 ounce Nonna Lena's Pesto with butter
  • 2 sticks celery
  • 1 cup of chicken broth or hot water

Chop onion and celery, add to bread crumbs, pour in hot broth or water, toss. Add Nonna Lena's Pesto and stuff into Turkey or bake in oven in covered dish for one hour. It is delicious as it has so much flavor already!

2009.11.23 v16