Ingredients

Cranberry Biscuits with Orange Rosemary Glaze

  • 1 tube Great Value Buttermilk Biscuit Dough
  • 1/2 cup Great Value Dried Cranberries finely chopped
  • 2 teaspoons milk
  • 3 tablespoons granulated sugar
  • 1 orange zested
  • 1 1/2 cup Great Value Powdered Sugar
  • 3 tablespoons fresh squeezed orange juice
  • 2 teaspoons minced rosemary

Soup with Garlic Bread Croutons

  • Marketside Creamy Cauliflower Parmesan Soup
  • 3 tablespoons melted Great Value Butter
  • 3 cups Freshness Guaranteed Italian Bread Loaf
  • 1 tablespoons Great Value Garlic Powder
  • Salt and pepper

Cheese Tortellini with Sage Brown Butter Sauce + Wilted Spinach

  • 1 19 oz bag Great Value Cheese Tortellini
  • 1 stick of Great Value Butter
  • 10 sage leaves
  • 1 10oz bag Marketside Organic Fresh Spinach
  • Salt
  • Sam's Choice Black Pepper Grinder

Steps

Cranberry Biscuits with Orange Rosemary Glaze

  1. Arrange biscuits on a sheet tray, and press chopped cranberries into the top of each biscuit. Brush with milk and sprinkle with sugar. Bake according to package instructions.
  2. Whisk together the orange zest, powdered sugar, orange juice, and rosemary in a small bowl. Allow the biscuits to cool, then drizzle with the glaze.

Soup with Garlic Bread Croutons

  1. Preheat the oven to 375 degrees F. Toss the bread cubes with the melted butter, garlic powder, salt and pepper. Spread evenly on a sheet tray and bake for 15 minutes.
  2. Head soup according to package instructions. Top the warm soup with croutons.

Cheese Tortellini with Sage Brown Butter Sauce + Wilted Spinach

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions.
  2. Heat a large sauté pan over medium low. Add the butter and sage, and cook while stirring until the butter begins to brown, about 5 minutes. Stir in the spinach and cook until wilted, then season with salt and pepper. Stir in the tortellini and toss to coat.