Spaghetti with Meatballs!

Sauce:

1 T. olive oil

1 onion, chopped

4 cloves garlic, minced

3 T. tomato paste

28 oz. fire roasted tomatoes, diced

1 t. oregano

1 t. rosemary

1 t. black pepper

1 t. basil

Meatballs:

Cooking spray

1 lb. ground turkey

1/4 c. bread crumbs

1/4 c. grated pecorino romano

1 grated carrot

1/2 c. chopped onion

2 cloves garlic, minced

1 t. parsley

1 t. thyme

1 t. black pepper

1 egg

Spaghetti:

16 oz. spaghetti

grated pecorino romano

parsley 

Make sauce by sauteing onion in olive oil in a large saucepan.  Add garlic and cook for a minute more.  Add the tomato paste, tomatoes, and seasonings.  Simmer for 15 minutes.  Meanwhile, preheat the broiler and combine ingredients for the meatballs in a large bowl.  Form into 2 inch balls and place on a sprayed baking sheet.  Broil until browned, about 10 minutes.  Add cooked meatballs to the sauce and cook 10 minutes more.  While the meatballs are cooking, boil the spaghetti in a large pot of water until al dente. Spoon meatballs and sauce on top of cooked spaghetti.  Garnish with pecorino romano and parsley.

Rainbow Stir Fry!

1 T. olive oil

14 oz. firm tofu, pressed and diced

1 t. sriracha

1 T. curry powder

3 med. carrots, sliced

1 red bell pepper, seeded and sliced

1 bunch bok choy, chopped

8 oz. coconut milk

1 t. black pepper

1 t. ginger

1 c. cooked bulgar

1/2 c. cashews

Saute tofu in olive oil until browned.  Add carrots, peppers, and bok choy and stir until softened.  Simmer with coconut milk, black pepper, and ginger for a few more minutes.  Serve over cooked bulgar and top with cashews.

Fettuccine Alfredo with Broccoli!

8 oz. fettuccine

1 head of broccoli, cut into florets

9 oz. silken tofu

2 cloves garlic, minced

1 t. nutmeg

1 t. black pepper

1 t. salt

Boil fettuccine in a large pot of water until almost al dente.  Add broccoli florets and boil for another minute or until broccoli is blanched and noodles are cooked.  Meanwhile, puree tofu, garlic, nutmeg, pepper, and salt in a food processor until smooth.  Heat sauce in a small saucepan until warm and bubbly.  Toss with drained pasta and broccoli and season with more salt and pepper.

Ravioli with Cherry Tomato Sauce!

1 package ravioli

1 pt. cherry tomatoes, halved

1 t. black pepper

1 t. Italian seasoning

1 t. crushed red pepper

1 T. olive oil

Boil ravioli in a pot of water.  Meanwhile, simmer tomatoes in a saucepan.  Add seasonings and olive oil and cook until tomatoes have popped and juiced.  Puree tomatoes in a food processor and spoon over cooked ravioli.

Curried Cauliflower Soup!

1 onion, diced

2 cloves garlic, minced

5 c. cauliflower florets

3 1/2 c. almond milk

1 T. curry powder

1 t. black pepper

Combine all ingredients in a slow cooker.  Set on low for 10 hours or low for 5 hours.  Puree with an immersion blender

Pineapple Tofu Broccoli Slaw!

14 oz. extra firm tofu, pressed and diced

1 T. olive oil

1 T. sriracha

1 T. curry powder

12 oz. broccoli slaw

16 oz. diced pineapple

2 T. peanut butter

2 T. reserved pineapple juice

2 T. water

1 t. black pepper

Saute tofu in olive oil, sriracha, and curry powder.  Once browned, add broccoli slaw and pineapple and cook until softened.  Meanwhile, whisk together peanut butter, pineapple juice, and water and pour in the pan to dress the stir fry.  Season with black pepper.

Bulgar Beet Salad!

3/4 c. bulgar

1 1/2 c. water

3 c. baby kale

12 oz. tempeh, diced

1/2 c. walnuts

6 cooked beets, diced

2 T. olive oil

2 T. red wine vinegar

2 T. brown mustard

1 t. black pepper

Simmer bulgar and water for 10 minutes or until cooked and water is absorbed.  Add kale and stir until wilted.  Meanwhile, saute tempeh until browned.  Add walnuts to toast in the pan for a minute more.  Add tempeh and walnuts to the cooked bulgar and kale.  Add beets and stir to combine.  Whisk together olive oil, vinegar, mustard, and black pepper and pour the dressing over the salad.  Toss to coat.

Monster Cookies!

1/2 lb. butter

1 c. sugar

2 c. brown sugar

3 eggs

1 T. corn syrup

1 t. vanilla

1 1/4 c. peanut butter

2 t. baking soda

4 1/2 c. oatmeal

1/2 lb. m&ms

1/2 bag chocolate chips

Mix in a very large bowl and bake for 11 minutes at 350 degrees.  Makes 5-6 dozen cookies.

Kale Chips!

10 oz. chopped kale

olive oil

red wine vinegar

salt

black pepper

Toss kale with olive oil, vinegar, salt, and pepper.  Spread out kale on 2 sheet pans.  Bake at 200 degrees for 1 hour, tossing every 10 minutes so that it does not burn. 

Vegetable Hummus Pitas!

4 pita breads, cut in half

15 oz. can of garbanzo beans

1/2 lemon, juiced

1 T. olive oil

2 large tomatoes, sliced

1 cucumber, sliced

sprouts

Puree garbanzo beans with a small amount of water, lemon juice, and olive oil in a food processor.  Fill pita pockets with hummus, tomatoes, cucumber, and sprouts.

Veggies and Quinoa!

2 c. water
1 c. quinoa
1 c. edamame
1 c. corn
2 c. baby kale
1 pt. cherry tomatoes, halved
1 t. black pepper
1/2 c. grated parmesean

Simmer quinoa in water for 15 minutes or until fluffed and cooked.  Add edamame and corn and cover until cooked.  Add kale and tomatoes and stir until wilted.  Stir in black pepper and grated parmesean.

Kale and Eggs Hash!

1 T. olive oil

2 c. diced red potatoes

2 c. baby kale

4 eggs

1 t. black pepper

Saute potatoes in olive oil until soft and browned.  Add kale and stir until wilted.  Crack 4 eggs on top and cover for a few minutes or until whites are cooked, but yolks are still soft.  Top with black pepper.