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Preheat broiler to high. Cook pasta according to package directions, omitting salt. While pasta cooks, combine milk, chicken stock, flour and salt in a medium saucepan, stirring with a whisk. Bring to a boil over medium heat; cook 1 minute or until thickened. Let stand 5 minutes. Add 2 1/2 ounces of the cheddar cheese and Menonita cheese, stirring until smooth. Heat a 10-inch oven-proof skillet over medium-high heat. Add oil; swirl to coat. Add onion, oregano, thyme, pepper and garlic; cook 3 minutes, stirring occasionally. Combine onion mixture, parsley stems, cilantro stems and lime juice in a food processor and pulse until coarsley chopped. Combine pasta, milk mixture and parsley mixture. Heat skillet over high heat. Coat pan with cooking spray. Add pasta mixture to pan; sprinkle with remaining cheddar cheese. Broil 8 inches from heat for 5 minutes or until cheese is browned. Sprinkle with cilantro leaves and serve.
Combine water, cider vinegar, brown sugar and baby carrots in a medium skillet over high-medium heat. Cover and bring to a boil. Reduce heat and simmer 6 minutes or until carrots are crisp tender. Increase heat to medium-high; cook 2 minutes or until liquid is syrupy. Stir in butter, freshly ground black pepper and salt. Sprinkle with chopped fresh flat-leaf parsley.