Prep Time: 15 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 30 minutes
Ingredients: Onion, Olive Oil, Celery, Cumin, Garlic, Jalapeno, Canned Diced Tomatoes, Black Beans, Quinoa, Pepper Jack Cheese, Red Bell Peppers, Salt & Pepper.
This is a recipe from our Fall 2012 Week 1 meal plan and it was so good I wanted to repeat it again this year. It is a flavorful dish with a fun presentation that our whole family enjoys. It’s great with some cilantro as a garnish as well!
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Ingredients: Cauliflower, Leeks, Garlic, Olive Oil, Raw Unsalted Cashews (soaked overnight), Miso Pasta (or Salt), Marjoram or Thyme, Paprika, Lemon, Red Pepper Flakes (optional), White Wine Vinegar or Champagne Vinegar.
This is one of the easiest soup recipes ever because all you have to do is roast the veggies and then mix everything in a blender, reheat and enjoy! I accidentally let Adelaide eat all of our cashews before I put the soup together so I substituted with cream (I blended everything else together and added the cream when I reheated the soup in a pan). I didn’t add the red pepper flakes because I didn’t want it to be spicy for my kids. Also, my veggies did not take as long to roast as the recipe called for and be sure to keep an eye on the leeks and take them out before they start burning.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients: Olive Oil, Onion, Garlic, Milk, Vegetable or Chicken Broth, Broccoli, Flour, Black Pepper, Cheddar Cheese.
Who doesn’t love a good broccoli cheddar soup? This recipe is easy and delicious and my whole family loves it. I craved broccoli cheddar soup on a weekly basis when I was pregnant with Maverick so this soup always reminds me of those exciting days. I used vegetable broth instead of chicken but besides that followed the recipe exactly.
Prep Time: 20 minutes Cooking Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes
Ingredients: Butter, Red Potatoes, Spinach (canned of sauteed fresh), Feta, Heavy Cream, Eggs, Salt & Pepper.
This gratin is amazingly delicious comfort food that my whole family loved. I used fresh spinach sauteed and then drained and added a little extra feta. Seriously, yum.
Prep Time: 20 minutes Cooking Time: 40 minutes Total Time: 1 hour
Ingredients: Eggplant, Olive Oil, Garlic, Basil, Parsley, Salt, Penne, Sherry Vinegar, Tomato Sauce, Red Pepper Flakes, Ricotta Salata Cheese or Parmigiano Reggiano.
I recently rejoined our local CSA (Community Supported Agriculture) and received two beautiful globe eggplants in my share this week. I feel like eggplant recipes are hit or miss but this eggplant pasta recipe from our Fall 2012 Week 1 meal plan this week last year always turns out amazingly delicious! If you have eggplant laying around that you don’t know what to do with I highly recommend this dish, it is one of my favorite eggplant recipes. I normally just use extra basil in place of the parsley and use Parmigiano Reggiano cheese on the side instead of the Ricotta Salata and it always tastes amazing.