Safeway Organics says, “Organic Wild Mushroom & Cheese Ravioli – 10 Oz We start with organic pasta, then fill it with organic portobello and porcini mushrooms, whole milk ricotta, parmesan and romano cheeses, and a little balsamic vinegar. USDA organic. Certified organic by Quality Assurance International.”
Making a truly indulgent dinner, we sauteed about 4 ounces of chopped Baby Bellas (portabello mushrooms) in 2 Tbsp butter. Not wanting to buy or make an Alfredo sauce (watching calories), we used a packet of dried Stroganoff mix over the mushrooms. Instead of a cup of sour cream, we added the remainder of a cup of non-fat Greek Yogurt (Fage) and a bit of the boiling water from the ravioli cauldron.
We steamed a gorgeous bundle of fat asparagus spears until completely tender, yet still bright green.
An Organics mixed greens salad with avocado, tomato and green onion added, along with an Organics red wine vinaigrette filled out our plates, making for a totally delicious repast including sweet, sour, salt, bitter and decadent satiety with the butter-sauteed mushrooms in light brown sauce.
I’m not trying to trumpet Safeway or their new Organics brand particularly, but they’ve recently upsurged their organic product line, and it’s worth noticing if you’re health-minded and frugal, both of which I am. (In fact, I got five pounds of organic red delicious apples for under $3.00–the price of about two other-branded organic apples!)
Are you a fan or organic food? Have you tried any of Safeway’s? What can you add to this discussion of ravioli, asparagus and spring greens salad?