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Recipes

Rigatoni with Creamy Garbanzo Bean Sauce

Rigatoni with Creamy Garbanzo Bean Sauce

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Cook the pasta of your choice according to package directions

  • For the Blue Cheese Sauce:
  • Rigatoni or Penne Noodles - 8-10 oz
  • 2 Tablespoons, Olive Oil
  • 2 Garlic Cloves
  • 1 cup Garbanzo beans (cooked)*
  • Salt and pepper, to taste
  • 3 Tablespoons fresh Parsley, chopped
  • Parmesan Cheese (optional)
  • 1 cup milk
  • 1/2 cup Bleu Cheese, crumbled
  • 1 Tablespoon Butter
  • Salt and pepper, to taste
  • If using the canned one, drain and then rinse thoroughly before using.
4.7/5 (13 Votes)

Pomegranate Orange Sangria

Pomegranate Orange Sangria

By

In a large pitcher, stir together the wine, brandy, pomegranate juice, and orange juice

  • 1 bottle (750 ml) of red wine, like a Cabernet Sauvignon
  • 1 cup (237 ml) brandy
  • 1 cup (237 ml) pomegranate juice
  • 1 cup (237 ml) freshly squeezed orange juice
  • 1 orange, thinly sliced
  • 1 pomegranate, arils removed
  • 1 cup fresh cranberries
  • 1 cinnamon stick
4.5/5 (11 Votes)

Cheesy Baked Spaghetti Squash

Cheesy Baked Spaghetti Squash

By

Preheat oven to 350 degrees F

  • 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
  • 1 tablespoon ghee or olive oil
  • 1/4 cup yellow onion, finely minced
  • 2 garlic cloves, minced
  • 1 pound ground beef or uncooked Italian chicken sausage
  • 2 cups tomato puree
  • 1/4 cup water
  • 2 tablespoons tomato paste
  • 3/4 teaspoon parsley
  • 1/2 teaspooon oregano
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cracked pepper
  • 1 cup ricotta (use farmer’s cheese for SCD)
  • 1 cup shredded raw mozzarella or smoked fontina cheese
  • 1 egg, beaten
  • 3 tablespoons freshly grated parmesan
4.5/5 (6 Votes)

Pumpkin Cranberry Breakfast Cookie

Pumpkin Cranberry Breakfast Cookie

By

These are perfect with your morning coffee, especially in the cooler months! You'll love them, and you won't mind h

  • 1 cup brown sugar
  • 1 1/4 cups rolled oats
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping teaspoon pumpkin pie spice
  • 6 tablespoons applesauce
  • 6 tablespoons pumpkin puree
  • 2 egg whites
  • 3/4 teaspoon vanilla extract
  • 1/2 cup dried cranberries
4.4/5 (21 Votes)

Vegetarian White Bean Chili

Vegetarian White Bean Chili

By

1. In a large pot, heat oil over medium-high heat

  • 1 tablespoon olive oil
  • 1 cup corn, frozen or fresh (choose organic to avoid GMOs)
  • 1 green pepper, diced
  • 1 1/2 cups + 1 tablespoon vegetable broth
  • 1 tablespoon Simply Organic Cumin
  • 1 teaspoon Simply Organic Coriander
  • 1 teaspoon Simply Organic Parsley
  • 1 teaspoon Simply Organic Oregano
  • 1 teaspoon Simply Organic Cilantro
  • 1/2 teaspoon Simply Organic Garlic Powder
  • 1/4 teaspoon Simply Organic Red Pepper Flakes
  • 3 cans (15-ounce) Great Northern beans, drained and rinsed
  • 1/2 lime, juiced
4.7/5 (7 Votes)

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

Cong Bao Rou Si (Stir-Fried Pork with Leeks)

By

1. In a medium bowl, combine the pork, sesame oil, soy sauce, cornstarch, sugar, and half the garlic; let sit for 1...

  • 10 oz. boneless pork butt, frozen for 20 minutes and cut into 2" x 1/8" strips
  • 1 tsp. Asian sesame oil
  • 1 tsp. dark soy sauce
  • 1/2 tsp. cornstarch
  • 1/4 tsp. sugar
  • 2 cloves garlic, minced
  • 2 tbsp. canola oil
  • 1 leek, white and pale green parts only, cut diagonally into 1/4"-thick slices
4.8/5 (5 Votes)

Herbed Garlic Bread

Herbed Garlic Bread

By

Preheat oven to 350 degrees F

  • 1 stick butter (1/2 cup), at room temperature
  • 2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1 loaf crusty baguette
  • Extra-virgin olive oil
4.7/5 (17 Votes)

Green Apple, Cheese and Chard Oven Omelet

Green Apple, Cheese and Chard Oven Omelet

By

Excellent hot or at room temperature

  • 1 bunch (5 stalks) chard, stems and leaves separated
  • Good tasting extra-virgin olive oil
  • 2 medium onions, cut into 1-inch dice
  • Salt and fresh-ground black pepper
  • 1 large garlic clove, minced
  • 1/4 cup water
  • 1/2 of a large Granny Smith apple, peeled, cored and cut into 1/2-inch dice
  • 5 large eggs
  • 3/4 cup milk
  • 1/8 teaspoon fresh-grated nutmeg
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 1 cup fresh grated Parmigiano-Reggiano, Asiago or Fontinella cheese
  • 1 cup shredded Muenster or Monterey Jack cheese
4.4/5 (5 Votes)

Pink Squirrel

Pink Squirrel

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This rose-hued variation on a grasshopper from The Greenwood Supper Club in Fish Creek, Wisconsin trades crème de

  • 2 cups vanilla ice cream
  • 1 oz. crème de noya
  • 1 oz. white crème de cacao
  • Whipped cream, for garnish
4.4/5 (14 Votes)

Zucchini Ribbon Pasta

Zucchini Ribbon Pasta

By

In a large pasta pot, cook pasta “al dente”, 1 or 2 minutes less than the package instructions call for

  • 3/4 pound whole-wheat fettuccine
  • 2 medium green zucchini (about 1 pound)
  • 2 medium yellow zucchini (about 1 pound)
  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 cup low-sodium chicken broth
  • 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
  • 1/3 cup finely minced parsley leaves, plus more for garnish
  • 1 cup thinly sliced basil leaves, plus more for garnish
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
  • Salt
4.4/5 (5 Votes)