Ingredients 1 (16 ounce) package orecchiette pasta 2 tablespoons unsalted butter 3 cups assorted wild mushrooms, cleaned and sliced 4 Roma tomatoes, diced 2 cups frozen green peas 1/2 cup heavy whipping cream 4 ounces BelGioioso Mascarpone cheese 1 cup BelGioioso Parmesan cheese, grated 16 ounces BelGioioso Fresh Mozzarella cheese Kosher salt 1/4 teaspoon Black … Read more
Ingredients 1 tablespoon vegetable oil, ghee or grape seed oil 1 cup yellow onion, chopped 3 cloves garlic, minced 4 tablespoons curry paste, Patak’s Mild Paste or similar recommended 3 cups butternut squash, diced into ½-inch cubes 3 cups cauliflower florets, cut into small 1-inch sized pieces 15 1/2 ounces chickpeas, drained, (1 can) 13 1/2 ounces coconut milk, (1 can) 1 1/2 cups water, plus more as need 1 teaspoon kosher salt 1/4 teaspoon black pepper 4 ounces baby spinach, about 4 cups 1 cup peas, frozen 1/2 cup cilantro leaves 4 cups basmati rice, cooked … Read more
Ingredients 1 cup dry black-eyed peas 1/4 cup olive oil 1 onion, chopped 3 cups fresh spinach 1 (28 ounce) can peeled and diced tomatoes 2 teaspoons salt 1 teaspoon fennel seed, ground Instructions Preheat oven to 350 degrees F (175 degrees C). Cook black-eye peas in a pressure cooker for 12 minutes. Heat oil … Read more
Ingredients 2 tablespoons olive oil 2 tablespoons crushed garlic 2 (14.5 ounce) cans chopped tomatoes 1 (15 ounce) can tomato sauce 1 (10.5 ounce) container bruschetta 1 pinch salt 1/4 cup red wine 3 tablespoons turbinado sugar 1 (16 ounce) package jumbo pasta shells 1 (16 ounce) package extra firm tofu, drained 1/2 onion, quartered … Read more
Ingredients 2 tablespoons butter 1 1/2 pounds sliced zucchini 1 pound mushrooms, sliced 1 onion, sliced 1 1/2 pounds tomatoes, chopped salt and pepper to taste 1 1/2 pounds Monterey Jack cheese, shredded 10 (10 inch) flour tortillas Instructions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. … Read more