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Roasted Tomato and Garlic Soup PDF  ICON_SEP Print ICON_SEP
Healthy Eating
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tomato_and_garlic_soup

Recipe: 3 lbs tomatoes, cut in half/1 whole head of garlic, cloves separated with skins removed/1 onion, quartered/2 carrots, cut into chunks/2 tbsp olive oil, for drizzling/2 cups vegetable broth/1 cup water/pinch of cayenne pepper (optional)/ 1 tsp dried basil. Preheat oven to 375 degrees. Place tomatoes, garlic, onion, and carrots on baking sheet and drizzle with olive oil, stir to coat. Roast vegetables on middle rack for 20 minutes, stir vegetables and continue roasting another 20-30. Place vegetables in a large pot. Add the broth, water and basil and bring to a boil, then reduce to a simmer for about 10 minutes. Next, puree soup (careful it’s hot!). Pour soup back into pot and add sea salt and fresh ground black pepper to taste. Garnish with fresh cilantro.

 
GRAPE TOMATO, OLIVE, and SPINACH PASTA PDF  ICON_SEP Print ICON_SEP
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grape_tomato_olive_spinach_pasta
Recipe: 8 ounces uncooked penne pasta /3 tsp olive oil/1/4 tsp crushed red pepper/3 garlic cloves, thinly sliced/2 cups grape tomatoes, halved/1/2 cup vegetable broth/2 tablespoons chopped basil/handful of baby spinach/1/4 tsp sea salt/1/4 tsp freshly ground black pepper. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente Drain, reserving 1/2 cup cooking liquid. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic and sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 3 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Parmesan optional.

 
Spinach Apple and Mandarin Orange Salad PDF  ICON_SEP Print ICON_SEP
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spinach_apple_orange_salad

Recipe: 5 ounces fresh spinach/3/4 cup chopped celery/3/4 cup dried cranberries/fresh Cuties or Halos/1/2 cup pomegranate seeds (optional)/1 large Granny Smith apple/1 teaspoon lemon juice/1/3 cup pecans/ Optional: Orecchiette pasta. Dressing: 4 tablespoons olive oil/2 tablespoons apple cider vinegar/2 tablespoons white wine vinegar/2 teaspoons raw sugar(optional honey or stevia)/1/8 teaspoon each: paprika, onion powder/1 tablespoon poppy seeds.

 
RIGATONI PASTA PIE PDF  ICON_SEP Print ICON_SEP
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rigatoni_pasta_pie

Recipe: 2 tablespoon olive oil/½ pound vegetarian soy crumbles/4 cloves garlic, minced/½ an onion, finely diced/pinch crushed red pepper flakes/ sea salt and pepper, to taste/1 (28 ounce) can whole peeled tomatoes/1 pound rigatoni pasta/2 tablespoons freshly grated Parmesan cheese (non dairy optional)/2 cups mozzarella, shredded (non dairy optional). Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat. Add the soy crumbles and diced onion. Cook about 5 minutes. Add garlic, crushed red pepper, salt and pepper. Sauté for another minute. Add can of tomatoes, crushing the tomatoes with your hands. Simmer on medium heat, stirring occasionally, 20 minutes. Cook pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends. Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella and Parmesan cheese. Bake about 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.

 
EASY One-Pot Tomato Basil Pasta PDF  ICON_SEP Print ICON_SEP
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one-pot_basil

 

Recipe: 12 ounces linguine pasta/1½ cups diced tomatoes with liquid/½ cup sun-dried tomatoes/1 sweet onion, cut in julienne strips/4 cloves garlic, sliced/½ teaspoon red pepper flakes/½ tsp sea salt and black pepper/2 teaspoons dried oregano/handful of basil, chopped/handful of spinach/4½ cups vegetable broth/3 tablespoons extra virgin olive oil. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil. Add ½ tsp salt and some ground black pepper. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot. Add the spinach 7 to 8 minutes into cooking.

 
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