Ingredients

3 tablespoons extra-virgin olive oil

1 medium onion

2 garlic cloves

28 ounces tomato puree

Kosher Salt

Freshly ground pepper

½ cup plain whole-milk Greek Yogurt

Crushed red pepper, pinch for taste

1 pound pasta

Basil leaves, torn for garnish

Instructions

1. Sauce – finely chop the onion and mince the garlic. In a large saucepan over medium-low heat, add the onion cooking and stirring until soft and translucent, approx. nine minutes. Add the garlic and cook for 30 seconds, pour in the tomato puree and season generously with salt and pepper. Bring to a bubble, then reduce the heat and maintain a low simmer so that the flavors can fully develop, 30 to 40 minutes, giving a stir halfway through. Remove from the heat and let cool for about 10 minutes.
2. In a small bowl, whisk the remaining 1 tablespoon oil into the yogurt. Whisk in ½ cup of the warm sauce to temper the yogurt. Scrape the yogurt mixture back into the saucepan whisking to incorporate fully. Taste, adding more salt and pepper, and the crushed red pepper as needed.
3. In a medium pot, boil the pasta in plenty of salted water according to the package instructions. At the end of cooking, set aside ½ cup of the pasta water. Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomato sauce, tossing to coat. Drizzle in a tablespoon or two of the reserved pasta water, or more if desired, to loosen. Serve hot, garnished with the basil.

Enjoy!

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1-pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions (5 to 6)

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

HOMEMADE DRESSING

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. Dressing – in a large bowl whisk the red wine vinegar, salt, pepper, oregano, and the olive oil until blended.
3. Add the drained and rinsed pasta to the dressing and mix well.
4. Stir in the bell pepper, zucchini, tomatoes, scallions, olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Cover and refrigerate 30 minutes prior to serving.

The post Pasta Salad appeared first on kitchen Ink Publishing.

Ingredients

2 large eggplants, cut into ¼-inch thick rounds

2 eggs, beaten

¼ cup a milk

1½ cups panko breadcrumbs

1¼ cup grated Parmesan cheese, divided

2 teaspoons oregano

2 tablespoons fresh thyme

½ teaspoon red pepper flakes

½ teaspoon sea salt, more for sprinkling

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

28 ounces Marinara Sauce

2 large balls fresh mozzarella, thinly sliced or shredded mozzarella cheese

⅓ cup fresh basil leaves

Instructions

1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. In a medium-sized shallow dish, whisk the eggs and milk.
3. In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
4. Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil and bake for 18 minutes or until tender and golden brown.
5. In an 8×12 or 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle a pinch of sea salt. Bake for 20 minutes or until cheese is melted. Remove from the oven and top with fresh basil. Allow to cool five minutes prior to serving.

ENJOY!

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MAKES 8 TACOS

1 medium sweet potato, peeled and diced

1 tablespoon olive oil

1 cup refried black beans

8 medium corn tortillas

1 cup cheddar cheese, grated

TOPPINGS

Guacamole (see recipe below) Shredded cheese Sour cream Salsa

1. In a steamer basket over 1 inch of simmering water, steam sweet potato until it is tender when stuck with a fork, approximately 15 to 20 minutes. Mash thoroughly with a fork.
2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and brush with olive oil.
3. Spread 1 tablespoon refried beans on half of a tortilla; top with 1 tablespoon sweet potato and a tablespoon of cheese.
4. Fold tortilla in half, brush top with olive oil, and place on baking sheet. Repeat with other tortillas and rest of ingredients. Bake for 10 minutes, flipping once.
5. Let tacos cool for a few minutes and top with Guacamole.

Guacamole

3 avocados, peeled, pitted, and mashed

1 lime, juiced

½ cup onion, diced

3 tablespoons fresh cilantro, chopped

3 tomatoes, diced

1 teaspoon garlic, minced Salt to taste

In a medium bowl, mash together avocados and lime juice. Add onion, cilantro, tomatoes, garlic, and salt and mix well.

Enjoy!

The post Crispy Baked Black Bean and Sweet Potato Tacos with bonus Guacamole Recipe appeared first on kitchen Ink Publishing.

Ingredients

3 cups strawberries, cut in half

3 tablespoons white wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1 teaspoon poppy seeds

4 ½-inch slices pineapple, peeled and cored

16oz fresh baby spinach

1 cup edamame, cooked and cooled

¼ cup fresh chives, cut into ½-inch pieces

¼ cup Sesame Seeds

 Directions

1. Make the salad dressing: in a blender combine 1 cup of the strawberries, the vinegar, the sugar, and the mustard. Cover and blend until smooth. Stir in the poppy seeds
2. Grill the pineapple, covered, over medium-high 6 to 8 minutes or until grill marks appear, turning once; cool. Cut into bite-size pieces.
3. In an extra-large bowl combine the remaining strawberries, pineapple, spinach, edamame, and the chives. Drizzle with dressing; toss. Top with sesame seeds and garnish with lemons (optional).

Enjoy!

The post Spinach, Pineapple, and Strawberry Salad appeared first on kitchen Ink Publishing.

1 medium head cauliflower, 4-6 cups

3 Tablespoons avocado oil or olive oil

8 corn tortillas

Taco Seasoning – make your own or buy a seasoning packet

1 Tablespoon chili powder

1 ½ teaspoons ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon crushed red pepper flakes

¼ teaspoon dried oregano

½ teaspoon paprika

1 teaspoon sea salt

1 teaspoon black pepper

Avocado Crema

1 large avocado

¼ cup Greek yogurt

3 Tablespoons fresh cilantro

3 Tablespoons fresh lime juice

½ teaspoon salt

2 Tablespoons of water

Toppings

½ cup cilantro, chopped

1 cup shredded red cabbage

1 cup Pico de gallo or salsa

Directions

1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.
2. Wash, pat dry and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
3. Add cauliflower to a bowl and toss with oil and taco seasoning.
4. Place seasoned cauliflower on baking sheet making sure not to overlap pieces. bake for 25 minutes, turn pieces over after halfway through baking.
5. While cauliflower is baking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined.
6. Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded red cabbage, pico de gallo, cilantro and additional toppings as desired.

Enjoy!

The post Roasted Cauliflower Tacos appeared first on kitchen Ink Publishing.

1 pound mozzarella cheese cut into strips (or string cheese cut in half)

3 eggs

2 Tablespoons water

1 cup flour

1/4 cup cornstarch

1 cup Italian breadcrumbs

1 teaspoon garlic salt

Directions

1. In a small bowl beat three eggs with 2 Tbsp of water.
2. In a medium bowl, mix flour and cornstarch.
3. In another medium bowl mix breadcrumbs and garlic salt.
4. Dip each stick in egg, then roll in flour. Dip in egg again then roll in breadcrumbs. Place on wax paper and chill for about an hour.
5. In a large pan or skillet, heat oil to about 375 degrees. Fry chilled cheese sticks in oil until they turn a nice golden-brown color.
6. Remove from pan and drain on a paper towel.
7. After cooling serve with warm spaghetti sauce.

.

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2 Tablespoons Olive Oil

1 cup mixed vegetables of your choice

15 ounces ricotta cheese

8 ounces mozzarella cheese, grated

1/4 cup parmesan cheese

8 ounces no boil lasagna noodles

1 28oz jar of pasta sauce

Directions

1. Preheat oven to 375°.
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, five minutes or until tender.
3. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
4. Spread one cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then one cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.
5. Top with remaining uncooked noodles and two cups Sauce. Reserve remaining Sauce.
6. Cover tightly with aluminum foil and bake one hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.
7. Bake uncovered an additional 10 minutes.
8. Let stand 10 minutes before serving. Serve with warmed reserved Pasta Sauce. Enjoy!

The post Vegetable Lasagna appeared first on kitchen Ink Publishing.