Category: Recipes

Yield: 4 Servings | Source: www.nytimes.org

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 cup thinly sliced roasted Italian red peppers
• Salt
• freshly ground pepper
• 4 large wilted spinach leaves, cut in slivers (optional)
• 3 ounces Feta cheese, crumbled
• ¾ pound pasta, any shape

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper and stir in the spinach (if using) and feta cheese. Remove from the heat.
2. When the water comes to a boil, salt generously and add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan and stir well so that the feta cheese begins to melt. Drain the pasta and toss immediately with the pepper mixture in the pan. Serve.

How to Roast the Peppers:

1. Preheat the oven to 450 degrees F. Place the oven rack on the top position, about 4 inches under the broiler.
2. Cut the peppers in half and remove the stems, seeds and membranes.
3. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
4. At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.

Yield: 2 Servings | Prep Time: 20 minutes | Source: www.veggieloution.org

Ingredients:

• 2 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 lb. green beans, trimmed into 1-inch pieces
• 3 Tbsp. white wine (or substitute chicken broth, vegetable broth, or water)
• ½ tsp. red pepper flakes

• 1 bunch kale, rinsed, large stems removed, and roughly chopped
• 1 lb. cherry tomatoes, sliced in half
• juice from ½ a lemon (about 2 Tbs.)
• 3 Tbs. freshly grated Parmesan cheese (optional)
• salt and freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.  
2. Add the minced garlic and cook for 30 seconds, stirring frequently.  
3. Add the green beans and cook for 2 minutes, stirring occasionally.  
4. Add the wine and cook until green beans are almost tender, about 5 minutes.  
5. Stir in the red pepper flakes and the kale and cook until kale is wilted, about 3-4 minutes, stirring occasionally.  
6. Stir in the cherry tomatoes and remove from heat.  
7. Stir in the lemon juice and the Parmesan cheese (if using).  
8. Add salt and freshly ground black pepper to taste and serve immediately.

Ingredients:

For the Pasta:

• 1⁄4 cup olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 teaspoons rosemary
• 1 teaspoon basil
• 1 teaspoon oregano
• 1⁄2 teaspoon marjoram
• 2 chicken breasts, cut into cubes (optional)
• 5-8 Roma tomatoes, diced
• 8 ounces fusilli pasta
• 1⁄8 cup parmesan cheese

For the Green Beans:

• 1-pound fresh green beans, trimmed and snapped in half
• 3 cloves garlic, minced
• 2 pinches lemon pepper
• 2 tablespoons olive oil
• salt to taste

Instructions:

For the Pasta:

1. In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
2. Add the garlic and onions; sauté until golden– about 3 to 4 minutes.
3. Add spices and chicken chunks; cook through–about 10 minutes.
4. Add diced Roma tomatoes to chicken/Marinara sauce.
5. Simmer while cooking pasta according to package directions.
6. Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
7. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

For the Green Beans:

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add olive oil to green beans; cook for 2 to 3 minutes.
2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

minutes | Source: www. www.skinnytaste.com

minutes | Source: www.foodandwine.com

minutes | Source: www.101cookbooks.com

Prep Time: 30 minutes

For the Meat:

• 1 Pound Ground Beef
• 1 Medium Yellow Onion (Diced)
• 1 TBSP Chili Powder
• ½ tsp. Salt
• ¾ tsp. Cumin
• ½ tsp. Dried Oregano
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder
• ¼ Cup Tomato Paste
• ¼ Cup Water

Toppings:

• Lettuce
• Tomato
• Radishes
• Chives
• Lime
• Cilantro
• Tortillas (Corn or Flower)
• Shredded Cheese
• Salsa
• Avocado
• Sour Cream
• Cooked Rice (Optional)
• Beans (Optional)

Instructions:

1. Cook the ground beef fully, drain grease, then add ¼ cup tomato paste and all taco seasonings.
2. Add in diced onion.
3. Allow to simmer for 5 minutes.
4. Add to hard or soft shell and add the toppings (plus any more you may like)!
5. Finish with some chopped cilantro and a squeeze of lime.

| Source: www.cookinglsl.com

| Source: www.pumpkinnspice.com

hour 30 minutes | Source: www.urbancookery.com

Yield: 4 Servings | Prep Time: 15 minutes | Source: www.chelseyamernutrition.com

Ingredients:

• 1 head cauliflower
• 2 teaspoons olive oil or sesame oil
• 2 cloves garlic, finely chopped
• 1 lb sugar snap peas
• 2 tablespoons low sodium soy sauce
• 1/4 teaspoon honey mustard
• 1/4 teaspoon red chili flakes
• Pinch of freshly ground black pepper
• Small pinch of ground ginger (optional)
• Optional: sesame seeds to garnish

Instructions:

1. Cut cauliflower into bite-sized florets.
2. Place cauliflower florets into food processor and pulse until rice-like consistency forms.
3. Steam cauliflower (you can easily do this in the microwave — cover a bowl of cauliflower rice with a damp paper towel and microwave in 1-minute increments until desired consistency is formed). Alternatively, you can sauté the cauliflower in a couple of teaspoons of oil over medium heat. Flavor with salt and pepper to taste.
4. In a large sauté pan, heat oil over medium heat. Once your pan is hot, add garlic and sauté so the garlic does not burn.
5. Add the snow peas and continue to sauté, constantly moving the vegetables around the pan.
6. Once the snow peas begin to soften, add soy sauce and spices. Then add honey mustard. Sauté well so marinade is evenly distributed.
7. Cook until vegetables are soft, but not limp. Serve over cauliflower rice. Enjoy!

| Source: www.myrecipes.com

Yield: 1 Serving | Prep Time: 1 Hour 30 Minutes | Source: www.allrecipes.com

Ingredients:

• 1 Russet potato
• ½ tsp salt
• 1 tsp olive oil

Instructions:

1. Preheat the oven to 300 degrees F. Scrub the potato and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
2. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center and serve with toppings of your choice. Here are a few suggestions!

• Chopped chives
• Chopped fresh basil, oregano, or dill
• Crushed red pepper
• Chopped scallions or red onions
• Steamed broccoli, green beans, or asparagus
• Sautéed spinach
• Chopped fresh tomatoes
• Roasted or fresh bell peppers
• Canned beans, or chili
• Grilled or fresh onions
• Salsa
• Smoked salmon
• Shredded chicken
• Seasoned salt
• Freshly ground pepper
• Butter
• Sour cream, or light yogurt
• Cheese