Kale and Pistachio Pesto Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

Kale and Artichoke Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Box Of Pasta Of Your Choosing
2 Bunches Of Kale
2 Garlic Cloves
1 Tablespoon Grated Parmesan
¼ Cup Of Deshelled Toasted Pistachios
1 Teaspoon Lemon Zest
1 Teaspoon Salt
2 Tablespoons Olive Oil

Directions


1. Blanch the kale by boiling it in salted water and then plunging it into a bowl of ice water. Drain and reserve.
2. Bring another pot of salted water to a boil and cook the pasta until al dente. Drain making sure to reserve at least a tbsp of pasta water.
3. Make the pesto by adding the kale to a food processor along with the grated parmesan, garlic, toasted pistachios, and salt. Dribble in the olive oil while the motor is running. In a large sauté pan, add the pesto to the pasta along with the pasta water creating a thinner sauce. Mix in the lemon zest.
4. Garnish with more chopped pistachios and parmesan.

Roasted Tomato & Shrimp

An easy refreshing dinner you can throw together in minutes! The sweet flavor from the roasted tomatoes gives the shrimp a delicious sweet flavor! And keeping the shrimp in the shell helps lock in the flavor and helps prevent the shrimp from overcooking! Happy peeling!

An easy refreshing dinner you can throw together in minutes! The sweet flavor from the roasted tomatoes gives the shrimp a delicious sweet flavor! And keeping the shrimp in the shell helps lock in the flavor and helps prevent the shrimp from overcooking! Happy peeling!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Large Shell-on Shrimp

2 Cups Cherry Tomatoes

4 Garlic Cloves, Peeled

1 Tablespoon Olive Oil

½ Teaspoon Red Pepper Flakes

½ Teaspoon Kosher Salt, To Taste

Fresh Basil, For Garnish

Grated Parmesan

Directions

  1. Preheat the oven to 400°F. 
  2. In a baking dish, toss the shrimp, cherry tomatoes, and garlic with the olive oil, red pepper flakes, and salt. 
  3. Roast for 15 minutes, until the shrimp are cooked through and the tomatoes soften. Garnish with basil and parmesan. 

Sweet Onion Slow Cooker Pulled Pork

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

  • Servings: 10
  • Difficulty: Easy
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Ingredients

1 3-4-Pound Pork Shoulder

Salt And Pepper To Taste

1 Large Sweet Onion, Sliced Thinly, Plus More For Serving

½ Cup Water Or Broth

18 Ounces Barbecue Sauce (Homemade Or Store-Bought)

Hamburger Buns, Pickles, Lettuce, Tomato For Serving

Directions

  1. Season the pork all over with salt and pepper.
  2. Place the onions in the bottom of a slow cooker. Add pork on top and pour in the water/broth.  
  3. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours. 
  4. Remove the roast from the slow cooker and let cool slightly. Shred the meat with two forks or your hands. Discard any excess fat. 
  5. Return the meat to the slow cooker and stir in the barbecue sauce. 
  6. Heat through and serve on hamburger buns with toppings of your choice.

Spiced Serrano Wings

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds!

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Pound Chicken Wings

2 Serrano Chilies Deseeded And Chopped

2 Cloves Of Garlic 

1 Orange Juiced

2 Limes Juiced

½ Tablespoon Honey

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Chili Powder

½ Teaspoon Cumin

1 Tablespoon Oil

2 Tablespoon Chopped Cilantro

Lemon Wedges (Optional)

Directions

1.     Preheat the oven to 400.

2.     Add all the ingredients except the chicken wings to a food processor. Pulse about 7 times. Transfer the sauce to a large mixing bowl and mix well with the wings. Every wing should be thoroughly coated in sauce.

3.     Transfer the wings to a baking sheet lined with parchment and bake in the oven for 25 min or until the internal temperature reads 175 degrees. 

4.     Garnish the wings with sliced lemon and serrano chili slices.

Butternut Mac and Cheese

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Small Butternut Squash

1 Sound Shell Pasta

2 Tablespoons Unsalted Butter

1 Small Sweet Onion, Diced

2 Garlic Cloves, Minced

2 tablespoons Minced Fresh Sage, Plus More For Garnish

1 Teaspoon Chili Powder

1½ Cups Vegetable Or Chicken Broth

2 Cups Shredded Mozzarella Cheese

Salt, To Taste

Pepper, To Taste

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
  2. Trim the ends off the butternut and slice in half lengthwise. Place cut side down on the prepared baking sheet and roast until very fork-tender, about 40 minutes, depending on the size of your squash. To cut back on time, you can peel and dice the butternut and roast for 20-25 minutes. 
  3. Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions, then drain and return to the pot, off of the heat. Drizzle with olive oil to prevent sticking. 
  4. Remove the squash from the oven. Scrape off and discard the skin. If you do not have an immersion blender, transfer the cooked squash to a blender or food processor and blend until smooth.  
  5. In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, until softened. Add the garlic and sage and cook for another minute, until fragrant. 
  6. Stir in the cooked butternut, chili powder, broth, and 1 teaspoon salt, scraping up any browned bits off the bottom of the pot. Turn off the heat and use an immersion blender to purée the squash totally smooth. 
  7. Return the pot to the heat and bring to a simmer, stirring frequently. Turn off the heat and add the cheese in three additions, stirring well between each and allowing the cheese to melt fully. Season to taste with salt, pepper, and more chili powder if you like. 
  8. Fold in the cooked pasta and garnish with sage to serve. 

French Onion Pasta

French Onion Soup meets Pasta Bake in this delicious casserole type dish. The caramelized onions get an extra kick of umami flavor with soy sauce and maple syrup!

French Onion Soup meets Pasta Bake in this delicious casserole type dish. The caramelized onions get an extra kick of umami flavor with soy sauce and maple syrup!

  • Servings: 8
  • Difficulty: Easy
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Ingredients

1 Package Of Pasta

3 Yellow Onions Sliced

1 Teaspoon Soy Sauce

1 Teaspoon Maple Syrup

2 Tablespoon Oil

3 Cups Of Shredded Gruyere

½ Package Of Onion Soup Mix

¼ Cup Of White Wine 

¼ Cup Of Heavy Cream

½ Cup Of Fried Onions Smashed

½ Cup Of Chicken Stock

Directions

  1. Preheat the oven to 350 degrees.
  2. Caramelize the onions by cooking them on high in a large saute pan with the oil. Be careful not to burn them, stirring them every 5 min and adjusting the heat. Deglaze the pan with white wine, scraping the brown bits on the bottom. You may have to do this a few times.  Once the onions start to deepen and caramelize, add the soy sauce and maple syrup. 
  3. While the onions are cooking, get the water boiling for the pasta and cook according to instructions, and drain.
  4. Mix the cooked pasta, caramelized onions, ½ package of onion soup mix, chicken stock, heavy cream, and 2 cups shredded gruyere together in the same pot that you cooked the pasta in. Transfer to a large baking dish/casserole dish and top with the extra cup of gruyere and smashed fried onions. 
  5. Pop it in the oven for 30 minutes or until the cheese is nice and melted.

Spicy Stir-Fried Celery

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Canola Oil

2 Garlic Cloves, Minced

1 Jalapeño Or Thai Red Chili, Minced

1 Head Celery, Sliced Into ¼-Inch Slices On The Diagonal

3 Tablespoons Soy Sauce, To Taste

Minced Cilantro And Scallions For Garnish, Optional

Directions

  1. Heat the oil in a large skillet or wok over high heat until shimmering. Add the garlic and chili and cook, stirring, for 30 seconds, until fragrant. 
  2. Add the celery and cook, stirring until it beings to soften, about 3 minutes. Add the soy sauce and cook for another minute. Garnish with cilantro and scallions to serve. 

Tortellini in Leek & Mushroom Sauce

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

With just a few ingredients you’ll have dinner ready in no time! Delicious filled tortellini is accompanied with button mushrooms, parmesan cheese and leek to create a perfectly textured pasta!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Cauliflower Heads, Cut Into Florets

4 Tablespoons Olive Oil, Divided

¼ Cup Chopped Hazelnuts

1 Tablespoon Maple Syrup

2 Tablespoons Cider Vinegar

1 Tablespoon Pomegranate Molasses (Optional)

Salt To Taste

Seeds Of ½ Pomegranate

Fresh Mint

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 
  2. On the prepared baking sheet, toss the cauliflower florets with 2 tablespoons olive oil and a big pinch of salt. Roast for 15 minutes, until fork-tender and crisp on the edges. Remove from the oven and cool slightly. 
  3. Spread the hazelnuts on the empty baking sheet and toast in the oven for 4-5 minutes, until fragrant and crisp. Remove from the oven and cool slightly. 
  4. In a jar, combine the remaining 2 tablespoons olive oil, maple syrup, vinegar, pomegranate molasses, and ½ teaspoon salt. 
  5. Transfer the cauliflower to a serving platter. Top with hazelnuts, pomegranate seeds, and dressing. Garnish with mint leaves. 

One-Pot Caramelized Cabbage Soup

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

½ Large Green Cabbage, Shredded 

1 Large Yellow Onion, Sliced Thinly

3 Garlic Cloves, Minced 

½ Cup Dry Red Wine

2 Sprigs Fresh Thyme

2 Bay Leaves 

4 Cups Beef Or Vegetable Stock

½ Baguette, Sliced Into ½-Inch Rounds

1 cup shredded Gruyere Or Parmesan Cheese

Salt And Pepper To Taste

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Add the cabbage, onions, garlic, thyme sprigs, and bay leaves, cover the pot, reduce the heat to medium-low and cook, stirring occasionally to avoid burning, for 45-60 minutes or until very soft and tender. 
  2. Stir in the wine and bring to a simmer until most of the wine is evaporated. Add the broth and return to a simmer to heat through.  Season to taste with salt and pepper and remove the thyme sprigs and bay leaf. 
  3. Meanwhile, place the bread on a baking sheet and broil on low for about 5 minutes, until crisp but not dark brown. Watch carefully to avoid burning. 
  4. Cover the soup in the skillet with toasted bread. Cover the bread with shredded cheese and lace under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning. Serve hot. 

Napa Cabbage Salad with Persimmons and Feta

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad!

Crisp and crunchy Napa cabbage gets a makeover with a smoky and sweet chipotle dressing. The persimmons and toasted hazelnuts make this a perfect Fall salad! 

  • Servings: 3
  • Difficulty: Easy
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Ingredients

½ Head Of Napa Cabbage 

3 Persimmons Sliced

2 Tablespoons of Hazelnuts, Toasted And Crushed

¼ Cup Of Feta Cheese

1 Teaspoon Chipotle Puree

1 Teaspoon Fig Jam

1 Teaspoon Dijon Mustard

1/2 Teaspoon Sherry Vinegar

1 Tablespoon grapeseed oil

½ Teaspoon Pepper

Salt To Taste

Directions

1.    First make the dressing by whisking the chipotle puree, fig jam, djon mustard, sherry vinegar, salt, and pepper. Slowly add in the oil in a slow and steady stream while constantly whisking.

2.    Shred the napa cabbage by cutting the leaves in very thin slices. Transfer to a large mixing bowl and toss with the vinaigrette. Transfer to a serving bowl or plate and arrange the persimmons nicely on the salad and