BEAR POND FARM
pure flavor · organic herbs
marinara recipes SPAGHETTI WITH 3-HERB MARINARA The classic use! Made spectacular, because our Marinara is chunky with tomato and onion--reminiscent of a rustic European sauce. Top with grated Parmesan. CHEESE OR CHICKEN RAVIOLI Our favorite no-brainer meal: Chunky 3-Herb Marinara with delicate, handmade raviolis. Way amazing. CHICKEN BAKE Coat chicken breasts with egg wash, then bread drumbs, and saute gently in olive oil on both sides until brown. Place chicken in a baking pan. Pour on a mix of one part Marinara and 1 part white wine. Bake at 350°F until chicken is cooked through at the center. EGGPLANT PARMESAN ROUNDS · All-purpose flour · 2 eggs, beaten to blend · 1 1/2 cups fresh breadcrumbs · 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces) · 4 tablespoons olive oil · 1 cup ricotta cheese · 1 1/4 cups 3-Herb Marinara · 3/4 cup freshly grated mozzarella cheese Preheat oven to 350°F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes.
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