Ingredients 2 onions 6 cloves of garlic olive oil 16 oz fresh seasonal greens, such as kale, chard, cavolo nero, nettles, arugula, borage 16 oz frozen chopped spinach 1 whole nutmeg, for grating ½ a lemon 8 oz dried cannelloni tubes 1 fresh red chile 1 bunch of fresh basil (1 oz) 3 x 14-oz … Read more
Ingredients 2 ripe avocados roughly chopped (peeled, pit discarded) 1 cup coconut milk I used lite 1 cup low sodium vegetable broth zest from one lemon 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon lemon basil 2 teaspoons shallots 1 1/2 teaspoons kosher salt Instructions Add all ingredients to a blender and puree until very smooth. Refrigerate for at least 2 hours to let the flavors blend … Read more
Ingredients 1 tablespoon extra-virgin olive oil 3 large garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped 1/2 cup coarsely chopped jarred roasted red peppers 1 (28-ounce) can plum tomatoes 1 teaspoon sugar 1 teaspoon kosher salt, plus more to season Freshly ground black pepper … Read more
Ingredients Salad 1 cup black beluga lentils (dry/uncooked) 3 cups of water 3 lightly packed cups of chopped baby spinach ½ medium red onion, chopped ⅓ cup oil-packed sun-dried tomatoes, rinsed ⅓ cup pitted and quartered Kalamata olives ⅓ cup chopped fresh basil or flat-leaf parsley Optional garnish: crumbled feta cheese Greek dressing ¼ cup olive oil 2 tablespoons red wine vinegar … Read more
Ingredients 12 ounces penne pasta 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil 2 garlic cloves Salt and freshly ground black pepper 1 cup (packed) fresh basil leaves 1/2 cup freshly grated Parmesan Directions Watch how to make this recipe. Cook the pasta in a large pot of boiling salted water until tender but … Read more