Ingredients

Risotto:

• 4 cups low-sodium chicken stock
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, chopped
• 3 garlic cloves, finely chopped
• 1½ cups Arborio rice
• ½ cup white wine
• 1 cup grated Gruyere cheese
• ½ cup grated Parmesan cheese
• Juice of ½ lemon
• ½ teaspoon salt

Mushrooms:

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 1 pound sliced cremini mushrooms
• ½ cup Marsala wine
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• Pinch black pepper

Instructions

1. In a saucepan over medium heat, warm chicken stock. Once simmering, reduce heat to low.
2. In a saucepan or Dutch oven over medium heat, heat olive oil and butter. Add onion and garlic and cook for 2 minutes. Add Arborio rice and stir for 1 minute. Add white wine and cook until absorbed.
3. Add warm chicken stock, about ½ cup at a time as it is absorbed, and cook over low heat, stirring often, until the rice is cooked through (but not mushy).
4. While rice cooks, prepare mushrooms by melting butter over medium-high heat in a skillet. Add garlic and cook for 30 seconds or until fragrant. Add mushrooms and cook for 5 minutes, stirring occasionally. Add wine and cook until absorbed. Finish with thyme, salt and pepper.
5. Add Gruyere and Parmesan cheeses to the risotto and stir to combine. Finish with lemon juice and salt.
6. Scoop risotto onto serving plates and top with mushrooms.

NUTRITION PER SERVING: 392 calories, 16g total fat, 8g saturated fat, 44mg cholesterol, 594mg sodium, 43g carbohydrate, 2g fiber, 3g sugar, 18g protein, NA potassium, NA phosphorus

Analysis uses generic mushrooms for cremini and adds 4 calories to account for wine in recipe.

Blue Cheese Deviled Eggs

Serves 24

Ingredients:

• 1 dozen hard boiled eggs, peeled
• ¼ cup mayo
• 3 tablespoons chunky blue cheese dressing
• 1 to 2 tablespoons buffalo sauce (depending on how spicy you like it)
• 1 celery stalk, finely chopped
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• Crumbled blue cheese, for garnish
• Chopped celery leaves, for garnish

Instructions:

Halve each boiled egg. Place the whites on a platter and place the yolks in a food processor. Process the yolks until they look like coarse sand, then transfer to a mixing bowl (you can also mash the yolks with a fork if you don’t have a food processor).

Combine the egg yolks with mayo, blue cheese dressing, buffalo sauce and chopped celery. Season with salt and pepper and stir again.

Scoop the yolk mixture into a piping bag (or resealable sandwich bag) and pipe into each egg white. Garnish with crumbled blue cheese and chopped celery leaves. Serve immediately or keep cold until ready to serve.

Chili Crisp Feta Dip

Serves 8

Ingredients:

• 1 brick cream cheese, room temperature
• ½ cup crumbled feta
• ¼ cup spicy chili crisp, plus more for garnish
• 2 tablespoons half and half
• 2 tablespoons honey, plus more for garnish
• ½ teaspoon salt
• 1 green onion, thinly sliced, plus more for garnish
• Sesame seeds, for garnish

Instructions:

Place cream cheese, feta, chili crisp, half and half, honey and salt in a food processor and process until combined.

Transfer mixture to a mixing bowl and stir in green onion.

Place dip in a serving bowl and garnish with a spoonful of chili crisp, sliced green onion, sesame seeds and a drizzle of honey.

Veggie Quinoa Taco Bake

Serves 6

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• 1 14.5-ounce can fire-roasted diced tomatoes, drained
• 1 4-ounce can diced green chiles
• 2 cups cooked quinoa
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• Juice of 1 lime
• 1 cup grated white cheddar cheese (or shredded sharp cheddar is ok too)
• 1 cup grated pepper jack cheese

Guacamole:

• 3 ripe avocados, mashed
• ½ mango, diced small
• ¼ red onion, diced small
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• Pinch salt
• Blue corn chips, for serving

Instructions:

Preheat oven to 375°F.

Heat a large oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add olive oil, onion, bell peppers and jalapeño and cook for 3 minutes, stirring occasionally. Add spices and cook for 1 minute.

Add fire-roasted tomatoes, diced green chiles, cooked quinoa, beans and lime juice and stir to combine. Top with cheese and bake for 15 minutes.

Meanwhile, combine guacamole ingredients in a mixing bowl.

Once the timer goes off for the quinoa bake, change the oven temperature to broil. Broil the top for 2 minutes, or until the cheese is lightly golden brown (watch carefully). Once out of the oven, allow the quinoa to sit for at least 5 minutes before scooping. Serve topped with guacamole and blue corn chips.

Roasted Beets and Burrata with Honey-Balsamic Vinaigrette

Ingredients:

• 4 medium-sized beets
• 1 tablespoon olive oil
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 8 ounces burrata cheese, drained
• ½ cup toasted chopped walnuts

For the vinaigrette:

• 2 tablespoons balsamic vinegar
• 2 teaspoons honey
• 1 teaspoon grainy mustard
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

Instructions:

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or use a silicone baking mat.

Rinse the beets well to remove any excess dirt. Trim both ends of each beet, then slice. Place the beets on the prepared baking sheet and drizzle with olive oil; season with salt and pepper. Roast for 40 minutes.

Allow the beets to cool slightly, then place on a serving platter. Tear burrata into pieces and place on top of the beets. Sprinkle with walnuts and drizzle with vinaigrette. Enjoy!

SERVINGS: 6
SERVING SIZE: 1 cup (161 grams)
PREP TIME: 15 minutes

Ingredients

• 4 ripe plums, pitted and diced
• 1 pint cherry tomatoes, halved
• 1 8-ounce container cherry-sized fresh mozzarella balls, drained and each ball halved
• 12 fresh basil leaves, sliced thin
• 8 fresh mint leaves, sliced thin
• ¼ cup (57 milliliters) white balsamic vinegar
• 2 tablespoons (31 milliliters) olive oil
• 2 teaspoons (18 milliliters) honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• Pinch black pepper

Instructions

1. Place plums, tomatoes, mozzarella, basil and mint in a large mixing bowl.
2. In a separate bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt and pepper.
3. Pour vinaigrette over the salad and toss gently to combine.
4. Transfer salad to a serving bowl and enjoy immediately.

NUTRITION PER SERVING: 224 calories, 16g total fat, 7g saturated fat, 32mg cholesterol, 154mg sodium, 12g carbohydrate, 1g fiber, 5g sugar, 9g protein, NA potassium, NA phosphorus

For this meal, you simply roast the tomatoes and gnocchi together and in under a half hour you’re ready to eat.

Sheet Pan Gnocchi and Tomatoes with Arugula Pesto

Serves 4

Ingredients:

• 2 pints cherry tomatoes
• 1 (16 oz.) package potato gnocchi (the shelf-stable kind)
• 3 tablespoons olive oil
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• Juice of 1 lemon

Pesto Ingredients:

• 2 cups baby arugula
• 2 cups fresh basil leaves
• 3 peeled garlic cloves
• ½ cup freshly grated Parmesan cheese
• ½ cup olive oil
• ⅓ cup toasted sliced almonds
• Juice of 1 lemon

Instructions:

Preheat oven to 425°F. Place tomatoes and gnocchi on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 25 minutes.

Meanwhile, place pesto ingredients in a food processor and process until smooth.

Finish roasted gnocchi and tomatoes with fresh lemon juice. Scoop into bowls and garnish with pesto and freshly grated Parmesan.

Beef and Broccoli Fried Rice

Serves 4

Ingredients:

• 3 cups broccoli florets
• 1 tablespoon avocado oil (or vegetable oil)
• 1 10-ounce ribeye steak or sirloin steak, diced small (trimmed of any excess fat)
• ½ teaspoon kosher salt
• 2 eggs, beaten
• 2 cups cold cooked long-grain white rice

For the sauce:

• 1 tablespoon oyster sauce
• 1 tablespoon reduced-sodium tamari (or soy sauce)
• 1 tablespoon Hoisin sauce
• 2 teaspoons sesame oil
• 2 teaspoons sriracha, plus more for garnish
• 2 green onions, sliced thin
• Toasted sesame seeds, for garnish

Instructions:

Bring a saucepan of salted water to a boil and add the broccoli. Cook for 1 minute, then drain and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add diced steak and ½ teaspoon of salt and cook undisturbed for 2 minutes to allow the steak to caramelize. Add beaten egg and cook for 1 minute longer.

Add cooked rice and broccoli and stir to combine. Combine sauce ingredients then add sauce and green onion to the rice and stir to combine.

Scoop fried rice into bowls and garnish with sesame seeds and more sriracha, if desired.

I used pork breakfast sausage in this recipe, but you can easily swap in veggie sausage if you want to keep this dish vegan/vegetarian. I used the shredding blade on my food processor for the sweet potato and carrot, but if you don’t have one, a box grater would work too. Serve this with fresh fruit and toast and start your morning off right!

Sweet Potato and Carrot Breakfast Hash with Chimichurri

Ingredients

Hash

• 2 teaspoons olive oil, divided
• 1 pound pork breakfast sausage (or veggie sausage)
• ½ yellow onion, diced
• 1 red pepper, diced
• 5 ounces baby spinach
• 2 sweet potatoes, peeled and shredded (or grated)
• 2 carrots, peeled and shredded (or grated)
• Salt and freshly ground black pepper, to taste

Chimichurri

• ½ cup flat-leaf parsley
• ½ cup cilantro
• ½ yellow onion, diced
• 2 peeled garlic cloves
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• ½ teaspoon salt
• Pinch crushed red pepper
• Pinch sugar

Instructions

Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned and crumbly, about 5 to 7 minutes. Transfer to a bowl.

Add the remaining teaspoon of olive oil to the pan and add diced yellow onion and red pepper. Cook for 3 minutes, or until softened. Add spinach and cook until wilted.

Add sweet potato and carrot and cook, stirring often, until softened, about 4 to 5 minutes. Season with salt and pepper. Add cooked sausage back to the pan and stir to combine. Remove pan from heat and cover to keep warm.

Place chimichurri ingredients in a food processor or blender and process to desired consistency (I like mine slightly chunky).

Scoop breakfast hash into bowls and top with a fried egg (if desired) and chimichurri.

Orange Chicken Meatballs

Serves 4

Ingredients

Meatballs:

• 1 pound ground chicken
• 1 egg
• ½ cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Sauce:

• Zest and juice of 3 oranges
• ¼ cup sweet chili sauce
• 2 tablespoons reduced-sodium tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes
• Green onion, for garnish

Instructions

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.

Combine meatball ingredients in a large bowl. Form the meatball mixture into 20 meatballs and place on the prepared baking sheet. Bake for 18 to 20 minutes, or until cooked through.

Meanwhile, place the sauce ingredients in a large saucepan and whisk to combine. Bring to a boil, then reduce heat to low and continue to simmer while the meatballs cook.

Place the cooked meatballs in the sauce and stir gently to coat. Transfer to a serving dish and garnish with green onion.

Date, Walnut and Pecan Banana Bread

Serves 12

Ingredients:

• ⅓ cup olive oil
• ¼ cup brown sugar
• 2 eggs
• 3 ripe bananas, mashed
• 2 tablespoons plain Greek yogurt
• ¼ cup unsweetened almond milk (or any milk you have on hand)
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ⅓ cups all-purpose flour
• 6 pitted medjool dates, chopped
• ⅓ cup chopped walnuts
• ⅓ cup chopped pecans

Ingredients:

Preheat oven to 325°F. Coat a 9 inch by 5 inch loaf pan with nonstick spray (or coat lightly with olive oil).

Whisk the olive oil and brown sugar together in a large mixing bowl. Add eggs and whisk again to combine.

Add the mashed bananas, yogurt, milk, baking soda, vanilla extract, spices and salt and whisk until fully combined.

Stir in the flour, then add the chopped dates, walnuts and pecans.

Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are ok). Bake for 5 minutes longer if needed.

Let the bread cool, then remove from the pan, slice and enjoy!

SERVINGS: 12
SERVING SIZE: 1 bar (103 grams)
PREP TIME: 15 minutes
COOKING TIME: 20 minutes

Ingredients

• Cooking spray
• 2½ cups old-fashioned oats
• ½ cup unsweetened coconut flakes
• ½ cup raw unsalted sunflower kernels
• 1 cup roasted unsalted cashews
• ½ cup dried cherries
• ¼ cup mini chocolate chips
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 cup pitted medjool dates
• ½ cup natural creamy cashew butter
• 1 cup canned cannellini beans, drained and rinsed
• ½ cup (131 milliliters) unsweetened applesauce
• 2 teaspoons (9 milliliters) pure vanilla extract
• ¼ teaspoon flaky sea salt, for topping

Instructions

1. Preheat oven to 350°F (176°C). Lightly coat a 13-by-9-inch pan with cooking spray. Mix oats, coconut, sunflower kernels, cashews, dried cherries, chocolate chips, kosher salt and cinnamon in a large bowl.
2. Place dates, cashew butter, beans, applesauce and vanilla extract in a food processor and blend until smooth. Add the blended ingredients to the bowl with dry ingredients and stir.
3. Spread onto the prepared pan and sprinkle evenly with flaky sea salt. Bake for 20 minutes.
4. Cool completely and slice into 12 bars. Wrap each bar with plastic wrap and store in an airtight container in the refrigerator for up to one week.

NUTRITION PER SERVING: 358 calories, 19g total fat, 4g saturated fat, 0mg cholesterol, 247mg sodium, 44g carbohydrate, 6g fiber, 20g sugar, 8g protein, 455mg potassium, NA phosphorus

You can easily make this vegan by simply omitting the cream (or use coconut cream instead).

Roasted Sweet Potato and Carrot Soup with Crispy Shallots

Serves 6

Ingredients:

• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, peeled and diced
• 3 tablespoons olive oil, divided
• 2 yellow onions (or 1 large onion), chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock
• ⅓ cup heavy cream (optional)
• Salt and freshly ground black pepper, to taste
• 3 shallots, peeled and sliced
• Flour or cornstarch for dusting
• Vegetable oil for frying

Instructions:

Preheat oven to 425°F. Place sweet potatoes and carrots on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil; season lightly with salt and pepper. Roast until tender, about 25 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and cook for 1 minute longer. Add vegetable stock and simmer for 5 minutes.

Add roasted sweet potatoes and carrots to the saucepan. Transfer the soup to a blender and process until very smooth. Transfer the soup back to the saucepan and stir in cream (if using). Taste and adjust seasonings as needed with salt and pepper.

Heat a thin layer of vegetable oil in a small skillet over high heat. Dust the shallots with flour (or cornstarch for gluten-free). Once the oil is hot, add the shallot and cook until golden brown (watch carefully as they tend to brown quickly). Use a slotted spoon to remove the shallots from the oil and drain them on paper towels. Season lightly with salt.

Ladle the soup into bowls and garnish with crispy shallots.

This simple recipe is dairy free and gluten-free and combines pumpkin and coconut cream, plus a small amount of pure maple syrup to add a touch of sweetness (and delicious flavor). The warming cinnamon, ginger and nutmeg tie everything together. I like a little added crunch, so I topped mine with roasted pecans, but you could also garnish this with granola, walnuts or toasted pumpkin seeds.

Pumpkin Pie Pudding

Serves 2

Ingredients:

• ¾ cup canned coconut cream (this can by found by the canned coconut milk)
• 1 cup canned 100% pumpkin puree
• 1 tablespoon pure maple syrup
• ½ teaspoon ground cinnamon
• Pinch ground ginger
• Pinch nutmeg
• Pinch salt
• Roasted salted pecans, for garnish (optional, but highly recommended)

Instructions:

Place coconut cream and pumpkin puree in a mixing bowl and whip with an electric mixer until fluffy.

Add pure maple syrup, cinnamon, ginger, nutmeg and salt and whip again until smooth.

Scoop the pudding into serving dishes and place in the fridge until ready to serve. Garnish with desired toppings.

Smoky Chicken and Rice Skillet

Serves 4

Ingredients:

• 2 tablespoons olive oil
• 1 ½ pounds chicken breast, halved
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 ½ teaspoons kosher salt, divided
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 shallot, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Zest and juice of 1 lemon
• ½ teaspoon black pepper, freshly ground
• 1 cup long-grain rice
• 4 cups bone broth or chicken stock
• Green onion, sliced (for garnish)

Instructions:

Heat olive oil in a large skillet over medium-high heat. In a large bowl, combine chicken, paprika, garlic powder and 1 teaspoon salt. Place the chicken in the skillet and cook for 4 minutes, or until nicely golden brown. Flip and cook for 2 minutes longer. Transfer to a plate.

Add the carrots, celery and shallot to the pan and cook for 5 minutes, or until lightly softened. Add thyme, oregano, lemon zest/juice, the remaining ½ teaspoon salt and freshly ground black pepper.

Stir in rice and cook for 1 minute. Add broth and the chicken and bring to a boil; cover the pan and reduce heat to low. Cook for 20 minutes, or until the rice is cooked through and most of the liquid is absorbed.

Remove pan from heat and allow to rest for 5 minutes. Garnish with green onion and serve.

SERVINGS: 8
SERVING SIZE: 1⅓ cup sauce (376 grams)
PREP TIME: 15 minutes
COOKING TIME: 4 to 8 hours

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons (28 milliliters) olive oil
• 1 large sweet onion, diced
• 12 peeled garlic cloves, finely chopped
• 1½ pounds 96% lean ground beef
• ½ pound sweet Italian sausage
• 28-ounce can whole peeled San Marzano tomatoes with juice
• 15-ounce (444 milliliters) can no-salt-added tomato sauce
• 12-ounce can tomato paste
• 1 tablespoon (18 milliliters) Worcestershire sauce
• 1 teaspoon kosher salt (optional)
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 2 bay leaves
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. In a large skillet, heat butter and olive oil over medium-high heat until melted.
2. Add onion and garlic and sauté 2 minutes, stirring often. Transfer to slow cooker.
3. In the same skillet, add ground beef and sausage and cook over medium-high heat until browned, about 8 to 10 minutes. Drain fat, then place meat mixture in slow cooker.
4. In the slow cooker, add tomatoes with juice, tomato sauce, tomato paste, Worcestershire sauce, salt, sugar, Italian seasoning, pepper and bay leaves. Stir to combine. Cook on low for 8 hours or high for 4 hours.
5. Remove bay leaves and top sauce with parsley. Serve over your favorite pasta noodles.

NUTRITION PER SERVING: 316 calories, 15g total fat, 5g saturated fat, 73mg cholesterol, 649mg sodium, 24g carbohydrate, 5g fiber, 13g sugar, 25g protein, NA potassium, NA phosphorus

Roasted Veggie and Chickpea Stew

Serves 4

Ingredients

• 1 small red onion, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 zucchini, diced
• 1 small butternut squash or 1 large sweet potato, peeled and diced
• 1 small eggplant, peeled and diced
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 2 14.5-ounce cans diced tomatoes, with juice
• 1 8-ounce can tomato sauce
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• Fresh chopped parsley, for garnish
• Couscous, for serving (optional)

Ingredients

Preheat oven to 425°F. Place diced veggies on a large sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 25 minutes or until nicely caramelized.

Place roasted vegetables in a Dutch oven or large saucepan and add diced tomatoes, tomato sauce, Italian seasoning, garlic powder and chickpeas; stir to combine.

Turn oven temperature down to 375°F, cover the pot with a lid and bake for 40 minutes, or until the stew has thickened and is bubbly.

Serve the stew over couscous, if desired. Garnish with fresh parsley.

Cooking Note: Substitute fresh chopped basil and oregano in place of Italian seasoning if you like.

Shrimp Diablo

Serves 4

Ingredients

• 2 tablespoons olive oil, divided
• 1 yellow onion, diced
• 1 green pepper, diced
• 3 garlic cloves, finely chopped
• 1 jalapeno, seeded and chopped
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon black pepper
• ¼ cup broth
• 1 14.5 oz. can fire-roasted tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1 pound peeled, deveined shrimp (tail-off)
• Juice of 1 lime
• 2 teaspoons chopped parsley (or cilantro)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion, green pepper, garlic and jalapeno and cook until fragrant, about 2 minutes. Add salt, oregano, crushed red pepper and black pepper and cook for 1 minute. Add tequila and cook until reduced by half. Add fire-roasted tomatoes and chipotle peppers and cook for 1 minute longer.

Transfer the sauce to a blender and process until smooth.

Add the remaining tablespoon of olive oil to the skillet and add shrimp. Cook for 1-2 minutes, or until just cooked through.

Add sauce back to the pan and stir to coat the shrimp. Finish with fresh lime juice. Sprinkle with parsley.

Serve this soup on its own, with grilled cheese or topped with sourdough croutons.

Simple Tomato Basil Soup

Serves 4-6

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 4 garlic cloves, finely chopped
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2, 28-ounce cans San Marzano tomatoes, with juice
• 2 cups chicken or vegetable stock
• 1 cup fresh basil leaves
• 1 teaspoon fresh thyme leaves
• ⅓ cup heavy cream (optional)

Instructions:

1. Place butter, olive oil, onion, garlic, salt, pepper and crushed red pepper in a large pot or Dutch oven and cook for 10 minutes over medium heat, or until the onions start to become lightly golden brown.
2. Add tomatoes with juice, stock, basil and thyme and turn heat to high. Bring soup to a boil, then reduce heat to low and simmer for 30 minutes.
3. Blend the soup with an immersion blender until smooth and creamy (or carefully ladle into a blender and process until smooth).
4. Stir in cream. Taste and adjust seasonings with salt and pepper, if needed. Scoop soup into bowls and garnish with basil, fresh cracked pepper and a drizzle of olive oil.

Broccoli, Sun-dried Tomato and Romano Frittata

Serves 6

Ingredients:

• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• ½ teaspoon garlic powder
• ¼ teaspoon crushed red pepper
• 8 large eggs
• ½ cup heavy cream
• 4 oz. Romano cheese, grated
• ⅓ cup chopped sun-dried tomatoes
• Freshly ground black pepper, to taste

Instructions:

Preheat oven to 425°F. Place broccoli florets on a baking sheet in an even layer and drizzle with olive oil. Season with ½ teaspoon salt, garlic powder, crushed red pepper and black pepper, to taste. Roast for 15 minutes.

Meanwhile, beat eggs and cream in a large bowl. Add cheese, sundried tomatoes and remaining ½ teaspoon salt and stir to combine.

Lightly oil a cast iron skillet (or another oven-proof skillet). Add roasted broccoli and pour egg mixture over the top. Bake for 20 minutes, or until the eggs are puffy and golden brown.

Once out of the oven, allow the frittata to rest for 5 minutes before slicing.