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Total Time: 1 Hour 35 Mins

Prep: 30 mins

Cook: 45 mins

Yield: 4 Servings

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INGREDIENTS:

• 1 tablespoon olive oil
• 1 1/2 pound lean ground beef or turkey
• 1 medium onion, chopped
• 1/2 cup fresh basil, chopped
• 1/2 cup shredded mozzarella
• 2 garlic cloves, minced
• 1 (8-ounce) can stewed tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper

DIRECTIONS:

Preheat oven to 375 degrees F. Once oven is heated place whole spaghetti squash on a baking sheet and place in oven. Spaghetti squash is extremely hard to half or cut when raw, therefore by baking it half way through you can soften it so that it’s easier to cut. After 30 mins remove the spaghetti squash from the oven and careful begin to cut in half long ways. Be careful of hot steam that will escape upon opening it up. Using a spoon remove the seeds from the center and discard. Place both halves of the squash (center side up) back onto the baking sheet and back into the oven for another 30 mins. In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your meat and let it brown, breaking up meat with a wooden spoon. Add in the minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter). I also like to add in red pepper flakes for a spicy kick. Once meat is browned pour in your can of stewed tomatoes. Cover and simmer for 15 minutes, stirring occasionally.

You can test if the spaghetti squash is cooked through by running a fork across the center and how easily it will shred into spaghetti looking strips. The longer you cook it the softer the texture. It all depends if you like a little crunch to your noodles or not. Once you are happy with the texture of your squash remove from the oven and with the fork being to running it through the center, creating long spaghetti looking noodles. Place shredded squash into a serving bowl and top with sauce. Top with fresh basil and mozzarella and enjoy!

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Total Time: 15 mins

Prep: 15 mins

Yield: 4 Servings

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INGREDIENTS: 

• 2 Persian cucumbers, chopped
• 1 garlic clove, minced
• 1/3 cup fresh dill, chopped
• 2 cups plain Greek yogurt
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon lemon juice

DIRECTIONS:

Start off with chopping all your ingredients. Keep the skin on your cucumbers as they will keep them crunchy and become less soggy after a couple days in the fridge. You can chop your cucumbers into 1/2 small cubes or even smaller if you like a less chunky dip.

Mince your garlic super fine so that you’re just getting the flavor distributed throughout the dip, instead of a huge bite of garlic. When working with the fresh dill make sure to remove the long stems before chopping. You can also use dried dill but we find that the fresh dill gives a stronger flavor.

Add all your chopped ingredients into a bowl along with the Greek yogurt, lemon juice, salt and pepper. Mix all the ingredients well and ENJOY with chips, crackers, or even use as a spread for sandwiches and wraps.

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Total Time: 1 Hour 35 Mins

Prep: 30 mins

Cook: 45 mins

Inactive: 10 mins

Yield: 6-8 Servings

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INGREDIENTS: 

• 1 tablespoon olive oil, plus extra for pan
• 1 1/2 pound lean ground beef or turkey
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 (8-ounce) jars tomato sauce
• 1 (8-ounce) box no-boil lasagna noodles
• 1/2 cup red wine
• 2 large eggs
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan
• 2 teaspoons freshly chopped parsley leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (8-ounce) bag shredded Mozzarella
• 1 (8-ounce) bag shredded Cheddar

DIRECTIONS:

Preheat oven to 375 degrees F. Lightly oil the bottom of a 13x9x2 inch baking dish.

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your meat and let it brown, breaking up meat with a wooden spoon. Add in the oregano, basil and minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter). I also like to add in red pepper flakes for a spicy kick. Once meat is browned pour in your tomato sauce and red wine. Cover and simmer for 15 minutes, stirring occasionally.

In a large bowl, whisk together eggs, then mix in ricotta cheese, Parmesan, parsley, salt, and pepper.

Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and ricotta cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the ricotta cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle Cheddar and Mozzarella cheese on top. Bake in center of oven 35 to 45 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

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 Total Time: 15 mins

Prep: 15 mins

Yield: 2 Servings

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INGREDIENTS: 

• Spinach tortilla
• 1/4 lb. Spicy Salsa Turkey slices
• 3 slices of Havarti cheese
• 1/2 cup fresh spinach
• 1/4 red onion sliced thin
• 1 tablespoon Dijon mustard
• 1 avocado
• 1 roasted red pepper
• Sliced jalapenos
• 1 tablespoon olive tapenade

DIRECTIONS:

Start off with warming your tortilla for 10 seconds in the microwave or over a hot skillet (this will allow for less chance of tearing when folding into a wrap).

Layer your ingredients by spreading the mustard then placing your cheese first and then your turkey (this will secure your bread from any juices from the veggies that may make your bread soggy).

Top it off with the spinach, onions, avocado, roasted pepper, jalapenos, and olive tapenade. You can be as creative with this as you want, including any other items like tomatoes, cucumbers, sprouts, pickles, etc. Once you have all your ingredients layered in, begin to wrap your tortilla like a burrito. I like to grill mine after for a nice nutty crunch to my tortilla.

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Total Time: 5 Hours 30 Mins

Prep: 30 mins

Cook: 5 hours

Yield: 4 Servings

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INGREDIENTS: 

• Veal Shanks bone in
• 1 sprig fresh rosemary
• 4 cloves garlic
• Salt and freshly ground black pepper
• All purpose flour, for dredging
• 1/2 cup vegetable oil
• 1 small onion, diced into 1/2-inch cubes
• 1 small carrot, diced into 1/2-inch cubes
• 1 stalk celery, diced into 1/2 inch cubes
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 3 cups beef stock

DIRECTIONS:

Make sure your veal shanks are pat dry with paper towels to remove any excess moisture (they will brown better when dry). Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

In a large Dutch Oven pot, heat vegetable oil until smoking. Add veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and set aside on a separate plate.

In the same pot, add the onions, carrots and celery. Season with salt and pepper (you can add a little cayenne or red pepper flakes if you like a little kick). Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well for one minute cooking through. Return browned shanks to the pan and add the red wine and reduce liquid by half, about 5 minutes. Add the rosemary and the beef stock and bring to a boil. The cooking liquid should be covering about 3/4 up from the shank. Once your pot is boiling reduce heat to low, cover pot leaving a tiny gap and simmer for about 5 hours or until the meat is falling off the bone you do not need to stir or open the lid at all. Just let it do its thing.

Carefully remove the cooked shanks (so meat doesn’t fall off the bone) from the pot and place a top mashed potatoes, or roasted veggies or simply enjoy on it’s own.

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Total Time: 1 Hour 15 Mins

Prep: 30 mins

Cook: 50 mins

Yield: 6 Servings

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INGREDIENTS: 

• 2 lbs. lean ground turkey
• 12 quarter inch cubes of mozzarella cheese (one for each meatball)
• 1 cup steamed spinach
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• 6 large zucchinis
• 2 medium onions
• 2 (8-ounce) jars tomato sauce
• 1 tablespoon of olive oil
• 4 garlic cloves, minced

DIRECTIONS:

Begin with making your meatballs by grating one onion into a bowl and extracting all excess water. Add in the turkey, garlic power, steamed spinach (drained of all water), black pepper, salt, red pepper flakes, dried basil, and feta cheese. Massage in all ingredients together until they are evenly distributed throughout the turkey. Preheat the oven to 350 degrees F and lightly grease a baking dish.

Form your meatballs by placing a small scoop into the palm of your hand flat, add cube of mozzarella cheese and form the ball to cover the cheese. You should be able to make between 12-16 meatballs depending how large you want them to be. Place meatballs on greased dish and bake for 35 mins turning each one half way.

To make your marinara sauce you will need to chop the other onion into small cubes. In a separate pot on medium-high heat pour in your olive oil and chopped onions.

Sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in chopped garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter).

Add in the tomato sauce, pinch of salt, pepper and oregano then place pot on medium-low heat.

After 35 mins when your meatballs are fully browned in the oven take them out and add them into your pot with marinara sauce letting it simmer for another 10 mins on medium-low heat.

You can always serve your meatballs a top the old-fashioned spaghetti or you can go completely gluten-free and make Zoodles (Zucchini Noodles). You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds, drain, and serve.

 

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Total Time: 1 Hour

Prep: 15 mins

Cook: 45 mins

Yield: 1 loaf

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INGREDIENTS: 

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• pinch of salt
• 1 large egg
• 1/2 teaspoon vanilla extract
• 3/4 cup melted butter, plus more for greasing the pan
• 1/2 cup sugar
• 3 very ripe bananas
• 1/2 cup walnuts

DIRECTIONS:

Lightly brush a 9x5x3 loaf pan with butter. Preheat the oven to 350 degrees F. In a bowl mash the  bananas with a fork until smooth (small clumps are ok). Melt butter on low heat. Once butter is melted pour it gradually over the mashed bananas and mix until incorporated. Beat egg in a separate bowl and then add to bananas and butter mixture. Sprinkle in salt and vanilla extract.  With a rubber spatula mix in the flour, baking soda and sugar, stirring gently. Fold in the walnuts and transfer the batter to the prepared pan.

You can top your bread with dried Cranberries for a little decorative look. 

Bake for 45 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. To keep fresh wrap your Banana Nut Bread in plastic wrap and store in a cool dry place. Tastes best the next day! 

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