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Recipes
TJ’s Antipasto Pasta Salad
By RossanaV
Cook pasta and combine with all solid ingredients
- 1 box Pasta
- I Jar Marinated artichoke halves, drained
- 1 red pepper, diced
- I cup Jumbo pitted Greek Kalamata Olives
- 1 pkg. Prosciutto wrapped fresh mozzarella cheese sticks cut bite size
- 1/2 -3/4 cup French Vinagrette with Shallots, divided
Zucchini Basil Pasta
By RossanaV
This meatless meal is ideal for those looking to combat middle-age weight gain with nutritious, plant-based options
- • 2 cups vegetable stock
- • 6 ounces medium pasta shells • 1 medium zucchini (about 14 ounces total), trimmed and cut into ½-inch cubes
- • 2 ounces mascarpone, crème fraîche or softened cream cheese
- • 1large garlic clove, finely chopped
- • 1/3 packed cup thinly sliced basil
- • Kosher salt and black pepper
- • 3 tablespoons chopped roasted salted almonds
- • 3 tablespoons chopped Italian parsley
Memphis BBQ Rub
By RossanaV
Great dry rub for salmon
- Brown Sugar
- Sweet Smoked Paprika
- Kosher Salt
- Onion Powder
- Granulated Garlic
- Black Pepper
- Ground Ginger
- Dried Thyme
Mediterranean Shrimp and Couscous salad
By RossanaV
Cook couscous in salted water for 6 minutes
- 1/4-1/2 cup pearl couscous
- 20-30 Shrimp
- 2 cups sugar snap peas
- 1 cup cherry or grape tomatoes
- 3 mini or 1 regular yellow bell pepper
- Salt pepper and olive oil
- Green Goddess Dressing
Mediterranean Shrimp and Couscous salad
By RossanaV
Cook couscous in salted water for 6 minutes
- 1/4-1/2 cup pearl couscous
- 20-30 Shrimp
- 2 cups sugar snap peas
- 1 cup cherry or grape tomatoes
- 3 mini or 1 regular yellow bell pepper
- Salt pepper and olive oil
- Green Goddess Dressing
Honey Garlic Glazed Salmon
By RossanaV
In medium bowl, whisk together honey, soy an lemon juice
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 T. lemon juice
- 2 T. vegetable oil
- 4 Salmon fillets
- Salt to taste
- 2 cloves chopped garlic
- 2 T. chives, finely minced
Dada's Double Chocolate Chip Cookies
By RossanaV
Directions: Preheat oven to 350 degrees and line cookie tray with parchment
- 1/4 cup almond butter
- 1/4 cup coconut oil
- 1 egg
- 1 tsp vanilla
- 1/4 cup coconut sugar
- 2 tbsp maple syrup
- 1 cup almond flour
- 3 tbsp coconut flour
- 1/4 cup cacao powder
- 1 tsp baking soda
- 3 tbsp almond milk
- 1/3 cup dark chocolate chips
- Flaky sea salt
Moroccan Meatballs with Mint Raisin Pesto
By RossanaV
Place a rack in upper third of oven; preheat to 425°
- 1 large egg
- ½ cup panko (Japanese breadcrumbs)
- ½ tsp. ground cumin
- ¼ tsp. crushed red pepper flakes
- ¼ tsp. ground turmeric
- ¼ cup finely chopped parsley, plus 1 cup parsley leaves with tender stems
- 2 Tbsp. plus ½ cup extra-virgin olive oil
- 1½ tsp. kosher salt, plus more
- 2 garlic cloves, divided
- 1 lb. ground beef
- 2 cups mint leaves
- 3 Tbsp. golden raisins
- Plain whole-milk Greek yogurt (for serving)
Tamale Pie with Mint Yogurt
By RossanaV
Heat 1 Tbsp. oil in a large heavy pot over medium-high
- 1/3 cup plus 2 tablespoons vegetable oil, divided
- 2 pounds ground beef chuck (20% fat)
- 1 teaspoon kosher salt, plus more
- 2 medium onions, finely chopped
- 3 poblano chiles, finely chopped
- 5 garlic cloves, finely chopped
- ¼ cup tomato paste
- 1 tablespoon ras-el-hanout or garam masala
- 2 teaspoons ground cumin
- 1 12-ounce bottle dark beer
- 4 cups homemade chicken stock or low-sodium chicken broth
- Freshly ground black pepper
- 1¼ cups cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 3 large eggs
- 1 cup whole milk
- 6 ounces Monterey Jack, grated
- 2 cups whole-milk plain Greek yogurt
- ½ cup (packed) mint leaves, finely chopped
- Cilantro, scallions, pickled onions, sliced avocado (for serving)
Sausage, Apple, Onion Frittata
By RossanaV
Preheat oven to 400°F. Liberally coat a large 10-inch (oven-safe) nonstick skillet with oil spray (or add a few...
- • 1 pound chicken-apple breakfast sausage (or regular-size), sliced into small ½-inch pieces
- • 1 granny smith apple, cored and thinly sliced
- • 1 yellow or Vidalia onion, thinly sliced (~1 heaping cup)
- • Freshly ground black pepper to taste
- • 5 large eggs
- • 5 large egg whites
- • ¼ teaspoon dried ground mustard
- • ¼ teaspoon kosher salt
- • ¼ cup low-fat milk
- • 2 to 3 sprigs of fresh thyme leaves (or ½ teaspoon dried thyme leaves)
- • ½ to 1 cup extra sharp or sharp cheddar, grated or shredded
- 4