Remember when you were a kid and your mom would take you grocery shopping? You’d totally argue with her when she tried to put those black and white labeled generics in the cart, right? Oh how times have changed! I was challenged to create two recipes featuring Harris Teeter private label products as part of a sponsored post for Collective Bias®.
Harris Teeter has a huge selection of private label groceries that are as high quality as any national brand. Harris Teeter Organics, H.T. Traders and Harris Teeter Farmers Market products fill my pantry and refrigerator. Not only are they great quality-they’re a great value. Everything I made was completed with Harris Teeter labeled products!
I’m basically a fan of any pasta. This dish is super easy and I’m going to call it healthy. (The whole wheat pasta and the veggies balance out the cream and the butter, right?) And just like when you were in school, someone didn’t show up for photo day. Not pictured: butter, mushrooms, grated parmesan and balsamic vinegar.
This couldn’t be easier. (Well, I suppose it could…it could just go in the microwave, right? But I promise it’s not hard.) You’ll need:
2 Tbs butter
1 carton sliced mushrooms
1 jar roasted red pepper, drained and sliced into thin strips
1 can quartered artichoke hearts, drained
1/4 cup heavy cream
1/4 cup grated parmesan
1/2 box whole wheat penne pasta
Boil the pasta according to package directions and remove from heat while pasta is still firm. (Approximately a minute early.) Cook the mushrooms with butter over medium high heat in a large saucepan. When mushrooms reach desired level of doneness (Yes, that’s a word! I like mine really caramelized but you might prefer yours a little less well done.) add in the red pepper, and artichokes. Reduce heat and add in parmesan and cream. Stir well until sauce starts to thicken. Add drained pasta and cook together for another minute. Add a splash of balsamic vinegar and serve!
Ready for the world’s easiest dessert?
Just start with HT Traders Chocolate Chip Cookies. (Or the flavor of your choice. Key Lime White Chocolate with a scoop of sherbert, perhaps?)
I used vanilla ice cream, but you can use your favorite flavor. (Or whatever you think will best complement the cookies you choose.)
Once you’ve topped your ice cream cookie sandwich and rolled it in the chocolate chips place it back in the freezer. They’ll be ready to serve when you’re ready for dessert! I love assembly only desserts. And I suppose it’s time for a confession. I cheated. I couldn’t find mini chocolate chips that were Harris Teeter labeled. They totally had all sorts of other chips but I had my heart set on mini chips. But everything else was Harris Teeter labeled-pinky swear!
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