Small Town

Wild Mushroom Gnocchi

1. Place dish in fridge to thaw overnight or for 24 hours.

2. Pour contents of container into a pot on the stove. 

3. Add 2/3 cups of milk (can substitute chicken or vegetable stock)

4. Cook over low heat for 12-15 minutes stirring gently every 1-2 minutes until hot and internal temperature reaches 165°F. Be careful not to smash gnocchi while stirring.

5. Garnish with chopped fresh tarragon or parsley. Serve with crusty baguette or sourdough bread.

Rio Del Rey Beans with Chochoyotes

1. Place dish in fridge to thaw overnight or for 24 hours.

2. Preheat oven to 375°F

3. Remove steed lid and cover tightly with a piece of foil. 

4. Bake for 1 hour. Remove from oven and check the temperature. Dish should be hot throughout with an internal temperature of 165°F. Return to the oven and cook for an additional 10-15 minutes if it needs longer cooking.  

5. Serve hot and top with fresh red onion, cilantro, sour cream and avocado.