Featured Recipes

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Featured recipe: Pasta alla Norma

Instructions:

  1. Heat the marinara sauce.

  2. Heat the grilled eggplant from our kitchen case!

  3. Cook the pasta in salted water.

  4. Stir it all together!

  5. (add roma tomatoes for extra deliciousness!)

Ingredients:

  1. marinara sauce

  2. grilled eggplant from our case in a container (just ask for it in a container or on a plate)

  3. rigatoni or ziti

  4. basil, red pepper flakes and oregano (maybe we can put lil pinches in a spice dish? or show the dried jars, whatever)

  5. grated parmesan

Instructions:

  1. Sauté – Heat the oil on high heat in a large heavy-based pot. Cook garlic and onion for 1 1/2 minutes.

  2. Cook beef & seasonings – Add beef and cook, breaking it up as you go, until you can no longer see red meat. Add the Italian herbs and cook for 30 seconds, then add tomato paste and cook for 1 minute to cook out the raw flavour.

  3. All in – Add crushed tomato, chicken stock, salt, pepper and red pepper flakes, if using. Stir, then add the pasta.

  4. Cook 15 min – Bring the liquid to a simmer, then cook for 15 minutes, stirring every couple of minutes then more frequently towards the end (ensure pasta doesn't stick to base) until the pasta is just about cooked.

  5. Creamy – Add cream, then simmer for a further 1 to 2 minutes. It will still be quite saucy – this is what you want! Pasta absorbs liquid quickly, so it will still be nice and oozy when you start eating.

  6. Serve – Remove from the stove. Give it a good stir then ladle into bowls. Serve with parmesan and parsley.

Featured recipe: One Pot Creamy Tomato Beef Pasta

Ingredients:

  1. ground beef

  2. chicken stock/broth

  3. penne, ziti, elbow macaroni, shells.

  4. cream

  5. garlic and onion

  6. tomato paste and canned crushed or diced tomato

  7. italian herbs; red pepper flakes

Featured recipe: Roasted Butternut Squash Pasta

Ingredients:

  1. 1 medium butternut squash (peeled and cubed)

  2. 3 tablespoons olive oil

  3. Salt and pepper to taste

  4. 2 cups fresh broccolini

  5. 3 cloves garlic (minced)

  6. 8 oz pasta (like penne or farfalle)

  7. ¼ cup grated Parmesan (optional)

1Instructions:

  1. Roast the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

  2. Cook the Pasta: Meanwhile, cook the pasta according to the package instructions. Drain and set aside.

  3. Sauté Broccolini and Garlic: In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant (about 1 minute), then stir in the broccolini. Cook until wilted.

  4. Combine: Add the roasted butternut squash and cooked pasta to the pan with the broccolini. Toss everything together, seasoning with more salt and pepper as needed.

  5. Serve: Optionally, sprinkle with grated Parmesan before serving.

This easy recipe is quick, flavorful, and perfect for a weeknight dinner!

Featured recipe: Pumpkin Bread

Ingredients:

  1. 1 ¾ cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon cinnamon

  4. ½ teaspoon salt

  5. 1 cup canned pumpkin puree

  6. 1 cup sugar

  7. ½ cup vegetable oil

  8. 2 large eggs

  9. ¼ cup water

  10. ½ teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.

  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt.

  3. Combine wet ingredients: In another bowl, whisk together pumpkin puree, sugar, oil, eggs, water, and vanilla.

  4. Mix together: Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).

  5. Bake: Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy warm with a little butter or cream cheese!

Featured recipe: Shakshuka

Ingredients:

  1. 2 Tablespoons olive oil

  2. 1 large onion, chopped

  3. 1 orange bell pepper, chopped

  4. 4 cloves garlic, minced

  5. ½ teaspoon cumin

  6. ½ teaspoon paprika

  7. ¼ teaspoon cayenne pepper

  8. 1-2 teaspoons curry powder

  9. ¼ teaspoon turmeric

  10. ½ teaspoon sea salt

  11. ¼ teaspoon ground pepper

  12. 28 ounce can diced tomatoes

  13. 4-5 eggs

  14. ½ cup feta cheese

Instructions:

  1. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.

  2. Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.

  3. Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.

  4. Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.

Featured recipe: Baked Ricotta Dip

Ingredients:

  1. 12 oz. cherry or grape tomatoes

  2. 1 medium red onion, cut into 1/2-in. wedges

  3. 1 red pepper, cut into 1-in. pieces

  4. 1 yellow pepper, cut into 1-in. pieces

  5. 2 Tbsp. capers, roughly chopped

  6. 2 Tbsp. olive oil, plus more for drizzling

  7. 5 cloves garlic, chopped

  8. 1 tsp. fennel seeds, crushed

  9. 2 Tbsp. red wine vinegar, divided

  10. Kosher salt and pepper

  11. 1 c. Homemade Ricotta or store-bought ricotta

  12. 1 baguette

Instructions:

  1. Heat oven to 425°F. In 2-quart shallow baking dish, combine tomatoes, onion and peppers. Toss with capers, oil, garlic, fennel seeds, 1 tablespoon vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast until vegetables are golden brown, tender and beginning to caramelize, 40 to 45 minutes. Stir in remaining tablespoon vinegar.

  2. Reduce oven temp to 375°F, nestle ricotta in center of vegetables and bake until warm, 10 minutes. Drizzle with additional oil and serve with baguette.

Featured recipe: Bacon Wrapped Dates

Ingredients:

  1. Pitted Medjool dates (large and soft ones work best).

  2. Cheese (popular options are goat cheese or blue cheese).

  3. Bacon (medium-thickness for best results).

Instructions:

  1. Slice the dates to remove pits and create a pocket.

  2. Stuff each date with a small amount of cheese

  3. Wrap a piece of bacon around each date and secure it with a toothpick.

  4. Bake at 375–400°F for 15–20 minutes, flipping halfway, until the bacon is crisp.

  5. Drizzle with honey (if you want!) and pair with crackers for tasting

Featured recipe: Honey Lime Chicken

Ingredients:

  1. 6 Chicken Thighs, 4 Breasts, or 10 Drumsticks

  2. 3 tbsp Soy Sauce (or coconut aminos for GF)

  3. 2 tbsp Lime juice

  4. 1/3 cup Saratoga Honey

  5. 2 tsp Toasted Sesame oil

  6. 1/2 tbsp chopped Parsley or Cilantro

Instructions:

  1. Preheat and Prep:

    • Set your oven to 400ºF and prep a baking sheet with cooking spray or parchment paper.

  2. Season and Drizzle:

    • Lay chicken thighs on the prepared sheet, season with salt and pepper, and drizzle with a third of the honey-lime sauce.

  3. Bake Initial 10 Minutes:

    • Bake for 10 minutes, allowing the chicken to absorb the flavors.

  4. Final Bake and Broil:

    • Return to the oven for 10 minutes or until the chicken reaches 165ºF. For a golden finish, broil for 1-2 minutes, keeping a close eye.

  5. Serve Hot and Garnish:

    • Drizzle with remaining sauce, sprinkle cilantro or parsley if desired, and serve hot. Your culinary masterpiece is ready to be enjoyed!

Featured recipe: Blueberry French Toast Casserole

Ingredients:

  1. 12 slices day-old bread, crusts removed

  2. 2 packages (8 ounces each) cream cheese

  3. 1 cup fresh or frozen blueberries

  4. 12 large eggs, lightly beaten

  5. 2 cups 2% milk

  6. 1/3 cup maple syrup or honey

Sauce:

  • 1 cup sugar

  • 1 cup water

  • 2 tablespoons cornstarch

  • 1 cup fresh or frozen blueberries

  • 1 tablespoon butter

Instructions:

  1. Cut bread into 1-in. cubes; place half in a greased 13x9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

  2. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.

  4. Combine the sugar, water and cornstarch in a small saucepan until smooth. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.

Featured recipe: Creamy Lemon-Feta Skillet Chicken

Ingredients:

  1. 1 pound chicken cutlets

  2. ¼ teaspoon salt, divided

  3. ¼ teaspoon ground pepper, divided

  4. 1 tablespoon extra-virgin olive oil

  5. ½ cup low-sodium chicken broth

  6. 2 cloves garlic, grated

  7. ½ cup heavy cream

  8. ¼ cup crumbled feta cheese

  9. 2 tablespoons lemon juice

  10. 2 tablespoons chopped fresh herbs, such as tarragon or basil

Instructions:

  1. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

  2. Add broth and garlic to the pan. Cook, scraping up any browned bits, until the liquid is reduced by half, 1 to 2 minutes. Reduce heat to medium and stir in cream, feta, lemon juice and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat. Cook until warmed through, about 1 minute more. Sprinkle with fresh herbs before serving.

    (This Recipe Originally appeared: EatingWell.com, June 2021)