Zucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
Read MoreSpaghetti w/ Zucchini & Olive Oil
8 TBSP butter or extra virgin olive oil 4 lbs zucchini, sliced into thin rounds (do not peel) 1 lb whole grain spaghetti pure salt & freshly ground black pepper to taste fresh basil, chopped (optional) While the pasta is cooking, heat oil in a large skillet over medium heat. Add zucchini & saute until cooked to your liking (I like it a little over-done in this dish). Once pasta is al dente, drain and add to saute pan. Toss to coat with the oil (add another drizzle if you need it). Add freshly ground black pepper, garnish with basil, & serve....
Read MoreSundried-Tomato Pesto
3/4 cup oil-packed sun-dried tomatoes 3/4 cup pitted black or kalamata olives 2 garlic cloves, pressed 1 packed cup fresh parsley leaves 1/2 cup pine nuts 1/2 cup extra virgin olive oil 2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar whole grain pasta Pick the parsley leaves while water for pasta is heating up. While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky. Drain pasta and toss with pesto. Make note – This recipe will probably make more pesto than you’ll need (see...
Read MoreItalian Pepper Marinara
(dairy free, egg free, gluten free, sugar free) For the base: 1 lb cubanelle peppers 32 cloves garlic, peeled (sounds like a lot?…..see notes below) 1 tsp dried basil Cut off tops of peppers & remove seeds. Puree in food processor with garlic & basil. Fill an ice cube tray with the puree & freeze. When frozen, transfer cubes to a freezer bag or other storage container. Makes approx 18 cubes (enough to make the sauce 9 times!!) For the sauce: extra virgin olive oil 2 cubes of the pepper base 28 oz can crushed tomatoes 1/2 can water (use tomato can) 1 tsp sea salt Cover...
Read MoreSpaghetti w/ Olives & Artichoke
12 oz whole grain spaghetti 1/2 cup extra virgin olive oil 2 garlic cloves finely chopped 2 TBSP capers, rinsed & drained 12 kalamata olives, pitted & chopped 1 & 1/2 TBSP lemon juice 1/2 cup chopped parsley artichoke hearts (plain – not marinated) freshly ground black pepper Prep parsley, garlic & olives. Cook pasta in salted water until al dente. In the mean time, gently heat the oil in a small saucepan. Add the garlic & cook for 1 min. Add the capers, olives & lemon juice, cook 1 minute longer & set aside. When the pasta is cooked, drain &...
Read MoreGarlicky Greens
2 or 3 TBSP coconut oil, butter, or ghee 2 large garlic cloves, crushed or minced 1/8 tsp ginger powder (optional) 1/8 tsp pure salt 1 large bunch of greens, stems removed & roughly chopped freshly ground black pepper lemon wedges for serving (optional) Heat the ghee in a large saute pan over medium heat. Add the garlic, ginger (if using) & salt and saute 1 – 2 mins (try not to let the garlic brown). Add the greens & saute until cooked to your liking. Remove from pan, add black pepper & squeeze lemon over the top if desired....
Read More
Recent Comments