Earth Fare Fort Mill

When it comes to pumpkin lasagna, you HAVE to have it layered with all that cheesy goodness. It's the best comfort food to celebrate fall flavors! Check out the full recipe by Slice of Jess!

RICOTTA MIX:
12 oz. Ricotta Cheese
1 Egg
½ Grated Parmesan Cheese
2 tsp. Italian Seasoning
¼ tsp. Salt
¼ tsp. Pepper

CHEESES:
8 oz. Sliced Provolone
16 oz. Low Moisture Mozzarella, grated

PUMPKIN BÉCHAMEL:
4 tbsp. Butter
4 tbsp. Flour
4 cups Whole Milk
15 oz. Pumpkin Puree
¼ tsp. Nutmeg
½ tsp. Salt + ½ tsp. Black Pepper

LASAGNA FILLING:
24 oz. Italian Sausage
1 Yellow Onion, chopped
2 Garlic Cloves, minced
16 oz. No Boil Lasagna Noodles

GARNISH:
Parmesan
Italian Parsley
Red Pepper Flakes, optional

Mix together all ingredients for the Ricotta layer. Place in the refrigerator until you’re ready to assemble.
Grate the mozzarella and set aside in the refrigerator.

Melt the butter in a stockpot over medium-high heat. Once melted, whisk-in the flour and continue to whisk for about 2 minutes. Then, whisk in the milk and continue to whisk until combined… about 2 minutes. Next, whisk-in the pumpkin puree, nutmeg, salt, pepper, and turn off the heat.

Add the sausage to a large skillet over medium-high heat. Break apart and sauté until starting to brown.

Add the yellow onion, garlic, and continue to sauté until softened. About 5 more minutes.

Spread 1 cup of the pumpkin béchamel sauce in a 9x13 greased casserole dish. Top with 4 lasagna noodles, slightly overlapping. Next layer with ½ ricotta cheese mixture, ½ the sausage, about 1 cup of cheese (I like to alternate layers with the provolone and mozzarella), and then 1 cup pumpkin béchamel sauce. Repeat these layers one more time. Finish with 4 noodles on top, remaining pumpkin béchamel, and remaining cheeses.

Cover with foil that's been sprayed on the interior side with cooking spray, then bake for 45 minutes in a preheated 350F oven.

Remove foil and bake for an additional 15 minutes, or until browned and bubbly. If desired, broil at the end for 2 minutes.

Allow the lasagna to rest for at least 10 - 15 minutes before cutting and serving. Garnish each lasagna slice with parmesan cheese, chopped parsley, and optional red pepper flakes.

Behind the scenes of our upcoming Boocuterie Board segment with Access Carolina! These are ghoulishly delicious to make. 👻🎃Featuring tropical flavors from around the world with Freak Fruit.

Let's mix up pasta night with ricotta gnocchi! This dish is super easy to make and tastes like you've been cooking all day. Get all of your ingredients at !

Ingredients
TO MAKE THE RICOTTA GNOCCHI:
15 oz. Whole Milk Ricotta Cheese, strained
3 Egg Yolks
1 tsp. Olive Oil
½ cup Grated Parmesan, plus more for serving
1 - 1.5 cups All-Purpose Flour (see instructions)
1 tsp. Ground Pink Himalayan Salt
1 tsp. Freshly Cracked Black Pepper

FOR SERVING:
Your Favorite Pasta Sauce
Fresh Herbs (Italian Parsley, Basil, or Thyme)

Instructions
Bring a large stockpot of salted water to a boil.
While the water is heating, try to get the most moisture out of the ricotta by pressing between a few paper towels.

Place the drained ricotta in a large mixing bowl and mix together with egg yolks, olive oil, grated parmesan, 1 cup flour, salt, and pepper until it forms a dough. It might be a little sticky, but if it feels a little too wet go ahead and add a tiny amount of flour at a time until a pasta dough consistency has formed.

Roll the dough into a large ball and cut into 8 equal pieces. Sprinkle each with flour. Form each piece into the shape of a log on a lightly floured cutting board. The log should be about 1-inch thick. Next you’ll cut the logs into bite-sized squares.

If desired for texture, take a fork and lightly press each square to create grooves. Lightly dust them again to prevent from sticking while boiling.

Transfer the gnocchi squares to the boiling water and cook until they start to float, about 1 minute. Drain and serve immediately with your sauce of choice. Or, you can alternatively drain and pan fry in a little bit of butter to create crispy edges… then serve with your sauce of choice. Garnish with parmesan and fresh herbs.

This Caprese Pasta Salad is fresh and herby, drizzled with savory and sweet to create the most delicious combo! Get all of the ingredients ! It's the perfect match with our $6.99 freshly roasted chicken from the kitchen!

Ingredients
16 oz. Orzo Pasta
3 cups Chicken Stock
1 cup Water
⅓ cup Olive Oil
2 Garlic Cloves, minced
1 Pint Cherry or Grape Tomatoes, sliced in half
8 oz. Mozzarella Pearls
½ Shallot, minced
1 tbsp. Lemon Juice
1 tsp. Salt
1 tsp. Black Pepper
5 oz. Shaved Parmesan
1 cup loosely packed Fresh Basil, torn
2 Fresh Thyme Sprigs, stems discarded
2 tbsp. Balsamic Glaze

Instructions
Cook the orzo according to packaged directions with the chicken stock and water. Drain if necessary, and set aside to cool slightly.
Transfer the cooled orzo to a large mixing bowl. Mix together with olive oil, garlic, tomatoes, mozzarella pearls, shallot, lemon juice, and salt + pepper.
Gently fold in the parmesan, fresh basil, thyme, and balsamic glaze until combined. Serve immediately or store in the refrigerator until you’re ready to consume.

Delicious Smoothies in a Convenient Format! Simply pop the cubes, add water, then blend or shake!

✓ Made with whole fruits & veggies
✓ No added sugar
✓ Gluten-free
✓ Non-GMO Project Verified
✓ Plant-based
✓ Packed with proteins & superfoods*
✓ Source of fiber & vitamins

Here's an easy and delish way to use your $6.99 roasted chicken from the Earth Fare kitchen!

Looking for a new way to use your $6.99 roasted chicken from Earth Fare? Check out this Spicy BBQ Chicken Flatbread Pizza!

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