Uses the Slow-Roast Tomato recipe. Altered slightly to make vegetarian by replacing chicken broth with vegetable broth.
- vegetable broth
- large cloves garlic
- onion
- large red bell pepper
- olive oil
- recipe Slow-Roast Tomatoes
- balsamic vinegar
- kosher salt
- black pepper
Use fresh herbs including thyme, rosemary, and sage. Serve on coutry bread with basil and extra virgin olive oil.
- olive oil
- sugar
- herbs
- kosher salt
- black pepper
- ripe tomatoes
Nutrition Info
Per serving (About 2 Tbsp/55g-wt.): 150 calories (100 from fat), 11g total fat, 1g saturated fat, 4g protein, 9g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 160mg sodium
- * 1 cup lightly packed fresh basil leaves
- * 1/4 cup extra virgin olive oil
- * 4 to 6 teaspoons lemon juice
- * 1/4 to 1/2 teaspoon sea salt
- * Freshly ground black pepper
- * Thinly sliced fresh basil
- * Thinly sliced radishes
Makes HUGE amount!
- Start with your favorite store bought marinara sauce
- Add to sauce:
- yellow onions - diced & sautéed in olive oil
- large garlic cloves - minced & sautéed with onions
- olive oil
- red wine
- tlbs. granulated sugar
- large bay leaves
- salt & pepper to taste
- water can be added to thin out sauce
- Make marinara sauce:
- *Note eggplant should be 1/4" thickness
- soak for 1 hour.
- red wine vinegar
- olive oil
- tbl soy sauce
- tbl sugar
- tlb dried herbs
Canned lentils can be used, though some flavor will be sacrificed. Use a 15-ounce can, drain the lentils in a mesh strainer, and thoroughly rinse under cold running water before spreading them on paper towels and drying them, as directed in step 1 below. If you cannot find panko, use 1 cup of plain bread crumbs. For tips on freezing uncooked patties, see below.
- medium onions
- vegetable oil
- bulgur
- table salt
- raw unsalted cashew
- burger buns for serving
- ground black pepper
- mayonnaise
- water
- butter
- thyme sprigs
- Cooking spray
- ground red pepper
- whipping cream
- freshly ground black pepper
- salt
- frozen corn kernels
- red onion
- Salt and pepper
Original recipe states 4 entree servings, but it probably is actually 8 entree servings!
- butter
- flour
- whole or 2 percent milk
- shredded white cheddar cheese
500gm of penne can serve for 8 people. 3 of ate for dinner and then breakfast.
- Extra Virgin Olive Oil - 1/4 cup
- Garlic - 3 cloves
- Salt - to taste
- Fresh ground pepper
- litres of water for 500gm penne