Skip to content
Ingredients
2 tbsp butter
20oz frozen chopped spinach
1 cup milk
3 tbsp cream cheese
1 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Directions
Melt butter
Add spinach and wait/stir/poke at until cooked
Add cream cheese and milk and stir until cream cheese is melted and combined with spinach
Add garlic powder, salt, and pepper
Remove from heat and stir Parmesan in
Ingredients
2 tsp active dry yeast
4 cups all purpose flour, plus more for kneading
1.5 tsp salt
1.5 cups lukewarm water
Directions
Mix yeast and water in a mixing bowl
Let stand until dissolved and foamy, 3-5 minutes
Add flour and salt and mix until combined.
Knead until it forms a smooth, slightly tacky surface, adding flour by the spoonful if necessary.
Divide into 4 equal parts. Each one is good for a personal pizza.
Let stand for 10 minutes and then wrap in plastic and refrigerate overnight
Remove from fridge and put into a bowl, covered, for several hours so it can warm up
Preheat oven with upside down pizza pan to 500 degrees
Use 1 tsp olive oil to oil parchment paper, rolling pin, and outside of dough ball
Roll pizza dough out on parchment paper to 10-12 inches
Add sauce and toppings and cheese. Do not add too much.
Transfer to hot oven and bake for 12 minutes.
Ingredients
2 tbsp oil
1 large onion, chopped
2 lbs mushrooms, washed and sliced
2 cloves garlic, minced
1/2 tsp thyme
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp smoked paprika
1 1/2 tsp salt
1/2 cup oat milk
Directions
Saute onion until clear
Add garlic and saute for a minute or two
Add mushrooms and salt and cook 4-5 minutes until mushrooms are fully cooked
Add thyme, nutmeg, allspice, smoked paprika and stir
Add oat milk and simmer for a few minutes.
Serve over pasta, rice, or another grain
Ingredients:
Vermicelli (12-16 oz.) Spinach, thawed (20 oz.) Roma Tomatoes, diced (2 lbs.) Chickpeas, rinsed (2 15 oz. cans) Garlic, minced (2 tsp.) Olive Oil (4 tbsp.) White Wine (.5 cups) Vegetable Stock (1.5 cups) Thyme (2 tsp.) Sugar (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Saute Garlic in Olive Oil Add Chickpeas and toss to coat. Add Wine, Stock, and Thyme; bring to a boil. Add Tomatoes, Spinach, Sugar, Salt, and Pepper. Let cool for five minutes and mix with pasta (or make pasta nests)
Ingredients:
Plum Tomatoes, diced (2.0 lbs.) Onion, diced (med.) Brown Rice (2 cups) Stock (4 cups) Olive Oil (2 tbsp.) Butter (1+1 tbsp.) Garlic, minced (2 tsp.) White Wine (.5 cups) Black Pepper (.5 tsp.) Basil, dried (2 tbsp.) Parmesan (.5 cups) Directions:
In Instant Pot, saute Onion and Garlic in Olive Oil and 1 tbsp. Butter. Add Tomatoes and Black Pepper and cook until soft (~ 4 minutes). Stir in Rice and White Wine and cook until alcohol aroma fades. Add stock and cook under pressure for 17 minutes. When pressure comes down, stir in Parmesan and 1 tbsp. Butter.
Ingredients:
Active Dry Yeast (1 tsp. or packet) Water, 110-115 degrees (1.25 cups) Flour (3.5 cups) Salt (1.5 tsp.) Olive Oil (2 tbsp.) Cornmeal (for sprinkling) Directions:
Combine Water and yeast. Add Olive Oil. Add Flour and Salt. Knead on smooth surface with Cornmeal sprinkled on. Place dough in a lightly oiled bowl, and cover with a damp cloth. Allow to rise in a warm place for one hour (should double in size) Makes two 12 inch pizzas or one 11×17 sheet pizza.
Ingredients:
Carrots, sliced (1 lb.) Onions, diced (small) Celery, diced (2 stalks) Zucchini, diced (1 med.) Potatoes, peeled and diced (.5 lbs.) Tomatoes, diced (15 oz. can) Kidney Beans, rinsed (15 oz. can) Orzo, (6 oz.) Garlic, minced (1 tsp.) Stock (2 cups) Water (3 cups) Red Wine (3 tbsp.) Oregano (.5 tsp.) Salt (.5 tsp.) Black Pepper (.25 tsp.) Parsley, dried (1 tsp.) Directions:
Simmer, Water, Stock, Tomatoes, Carrots, Celery, Onions, Wine, Ginger, and all spices for 40 minutes. Add Zuchinni, Kidney Beans, Potatoes, and Orzo and simmer for 20 more minutes.
Ingredients:
Tomatoes, diced (2 lg.) Sun Dried Tomato, diced (1.33 cups) Pasta (1 lb.) Garlic, minced (2 tsp.) Parmesan (1 cup) Balsamic Vinegar (.25 cups – .5 cups) .67 cups Olive Oil Parsley (1 tbsp. dried or 1 cup fresh) Directions:
Boil Pasta. Combine all other ingredients and blend. Consider brining sauce to a boil.
Ingredients:
Whole Tomatoes (28 oz. can) Pasta (1 lb.) Garlic, thinly sliced (2 cloves) Olive Oil (2 tbsp.) Basil (1 tbsp.) Black Pepper (.25 tsp.) Crushed red Pepper (.125 tsp.) Salt (.5 tsp.) Directions:
Boil Pasta Cut the Canned Tomatoes while saving the liquid. Saute Garlic, Crushed Red Pepper, and Black Pepper in Olive Oil. Add Tomatoes, Salt, and Basil and cook until sauce like. Mix Pasta and Sauce.
Ingredients:
Large Shells (1 box) Onions, chopped (2 small) Spinach, thawed (20 oz.) Ricotta (15 oz.) Tomato Basil Pasta Sauce (2 26 oz. jars) Mozzarella (4 cups) Parmesan (.67 cups) Nutmeg (.5 tsp.) Olive Oil (2 tbsp.) Directions:
Boil Pasta. In a separate pot, sauté onion in Olive Oil until clear. Add Spinach. Remove from heat when spinach is cooked. Mix Ricotta, Nutmeg, and Parmesan and add to Spinach. Put a small coating of sauce on the bottom of two 9 X 13 baking dishes. Fill Shells with filling and place in baking dishes. Cover in remaining Pasta Sauce, then top with Mozzarella. Bake at 350 degrees for 20-25 minutes.
Ingredients:
White Rice (2 cups) Plum Tomatoes, diced (1 lb.) Fresh basil, chopped (1 cup) Olive Oil (2 tbsp.) Garlic, minced (1 tsp.) White Wine (.25 cups) Vegetable stock (3.5 cups) Bay Leaves (2) Thyme, dried (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
In Instant Pot, saute Bay Leaves, Onion, and Garlic in Olive Oil. Add Rice and stir to coat. Add Wine and cook until absorbed. Add Stock and Thyme. Cook under high pressure for 7 minutes. When pressure comes down, add Tomatoes, Basil, Salt, and Black Pepper.
Ingredients:
Zucchini, quarter slices (1.5 lbs.) Vine Tomatoes, wedges (1.5 lbs.) Pasta (12 oz.) Garlic, minced (1 tsp.) Basil (2 tbsp.) Olive Oil (2 tbsp.) Parmesan Cheese Directions:
Boil Pasta Saute Garlic in Olive Oil. Add Zucchini and cook until tender. Add Tomatoes and Basil, cook until wilted. Serve over pasta and top with Parmesan.
Ingredients:
Pasta (1 lb.) Eggplant, peeled and cubed (medium.) Vine Tomatoes, diced (1.5-2lbs.) Garlic, Minced (2 tsp.) Olive oil (.25 cups) Basil (1.5 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Parmesan Cheese (.5 cups) Directions:
Coat Eggplant in 2 tbsp Olive Oil and place on baking sheet. Bake at 400 degrees for 21 minutes, rotating pieces twice. Boil Pasta. Saute Garlic in 2 tbsp. Olive Oil. Add Tomatoes, Salt, and Black Pepper and cook until sauce like. Add Eggplant and Basil and cook for 5 minutes. Wait for sauce to cool enough that the Parmesan will not melt, and then add it. Mix Sauce and Pasta.
Ingredients:
Eggplant, peeled and sliced (2 medium) Ricotta (16 oz.) Tomato Basil Sauce (26 oz.) Spinach, thawed (10 oz.) Breadcrumbs Cornmeal Pasta (1 lb.) Basil, dried (1 tbsp.) Oregano (1 tsp.) Garlic Powder (.5 tsp.) Nutmeg (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Mix Breadcrumbs and Cornmeal in a 2:1 ratio. Coat Eggplant Slices in Cornmeal mix. Bake at 350 for 45-60 minutes, rotating halfway. Mix Ricotta, Basil, Oregano, Garlic Powder, Nutmeg, Salt, and Black Pepper. Fold Spinach into Ricotta. In a 9/13 baking dish, layer half Eggplant, Spinach Ricotta mix, half Eggplant, a pour sauce on top. Bake at 350 degrees for 45 minutes. Boil Pasta. Serve Eggplant over Pasta.
Ingredients:
Pasta (1 lb.) Vine Tomatoes, diced (1 lb.) Knorr Pesto Packets (3) Olive Oil Grilled Chik’n (1lb.) Mushrooms, sliced (1 lb.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Make Pesto Sauce according to packet instructions. Cook Chik’n or MushroomsMushrooms: Saute in 1 tbsp Olive Oil with salt and Black Pepper. OR Chik’n: Cook in microwave according to package instructions. Mix Ingredients together.
Ingredients:
Rapid Rise Yeast (.25 oz.) Pizza Sauce (16 oz. jar) Mozzarella (.75 – 1 lb.) Flour (3.5 cups) Salt (.5 tbsp.) Olive oil (for sealing) Toppings Directions:
Warm 1.25 cups Water to 110-115 degrees (30 seconds in the microwave). Add Yeast and let sit for a minute. Mix Flour, and Salt, then add yeast water. Knead Dough for 6 minutes. Place dough in oiled bowl and cover with full. Place in over warmed to 200-250 degrees. Make sure oven is turned off. Let the dough raise for 45 minutes. Spread dough evenly onto greased pain. Use oil to seal top of dough. Spread pizza sauce evenly over dough and top with Oregano. Add toppings of choice. Cover evenly with cheese. Bake at 500 degrees for 12 or minutes until cheese starts to brown.
Ingredients:
Spinach, thawed and squeezed (20 oz.) Onion, diced (medium) Ricotta (16 oz.) Mozzarella (8 oz.) Fast Rising Yeast (1 packet) Flour (5.25 cups) Salt (1.5 tsp.) Garlic, minced (1 tsp.) Black Pepper (.5 tsp.) Seasoned Salt (1 tsp.) Olive Oil Cornmeal Directions:
Warm 1.75-2 cups Water to 110-115 degrees and mix in yeast (check yeast packet instructions). Add 2 tbsp. Olive Oil. Mix Salt and Flour, then add Olive Oil and Water. Knead for about 6 minutes. Place dough into lightly oiled bowl, cover with a damp cloth. Place in oven that has been warmed to 175 degrees and let rise until until doubles in size (1 hour). Saute Onion and Garlic in 1 tbsp. Olive Oil. Add Spinach and cook thoroughly. Add Ricotta, Seasoned Salt, and Black Pepper. Add Grated Cheese and remove from heat. Roll dough out into circles and spoon in filling. Fold over and seal with Olive Oil and a fork. Place on baking sheet(s) lined with parchment paper. Bake at 400 degrees until golden (about 20 minutes).
Ingredients:
Eggplant, peeled and cut into .5 inch slices (2-3) Pasta (1 lb.) Mozzarella Cheese (16 oz.) Tomato Basil Sauce (3 26 oz. jars) Parmesan Bread Crumbs Cornmeal Directions:
Mix Bread Crumbs and Cornmeal in a 2:1 ratio Coat Eggplant in mixture and place on a baking sheet. Bake at 350 degrees for 60 minutes, flipping halfway. Layer in 9 X 13 baking dish: Sauce, Eggplant, Mozzarella, Parmesan. Makes 3 layers ending in a fourth layer of sauce. Reserve 13 oz of sauce for Pasta. Bake for 350 degrees for 35 minutes. Boil Pasta. Serve Eggplant over Pasta, adding extra sauce as desired.
Ingredients:
Onion, diced (medium) Tri-color Rotini (12 oz.) Fire Roasted Diced Tomatoes (15 oz. can) Garlic, minced (2 tsp.) Crushed Red Pepper (.25 – .5 tsp.) Oregano, dried (2 tsp.) Basil, dried (1 tbsp.) Olive Oil (2 tbsp.) Vegetable Stock (4.5 cups). Directions:
Put all ingredients in a covered pot cook until pasta is cooked and most of the liquid is absorbed, stirring occasionally.
Ingredients:
Potatoes, peeled and cubed (3 medium) Zucchini (1 lb.) Onion, diced (small) Brown Rice (2 cups) Basil, fresh (1.5 oz. or more) Pine Nuts (2 tbsp.) Olive Oil (.5 cups + 2 tbsp.) Vegetable Stock (4 cups) Salt (1 tsp.) Black Pepper (.5 tsp. + .5 tsp.) Garlic Cloves (2) Butter (2 tbsp.) Parmesan (.5 cups) Directions:
Saute Onion in Instant Pot in 2 tbsp. Olive Oil. Add Zucchini, Salt, and .5 tbsp Black Pepper, and cook until soft. Add Brown Rice and mix for 2 minutes. Add Potatoes and Stock. Cook under pressure for 17 minutes. In a Food Processor, process Basil, Garlic, Pine Nuts, .5 cups Olive Oil, and .5 tsp. Black Pepper. When pressure comes down, mix in Pesto, Butter, and Parmesan.
Ingredients
Onion, diced (Lg.) Pasta (1 lb.) Grape Tomatoes, halved (1 qt.) Mozzarella (12 oz.) Fresh Basil (1 pkg.) Minced Garlic (4 tsp.) Olive Oil (2 tbsp.) Balsamic Vinegar (4 tbsp.) Black Pepper (.5 tsp.) Salt (1 tsp.) Directions
Saute Onion in Olive Oil. Add dry Pasta, Tomatoes, Basil, Garlic, Salt and Pepper along with 5 cups water. Cover and cook until pasta is done. Turn off and add Mozzarella and Balsamic Vinegar.
Ingredients
Pasta (1 lb.) Onion, diced (small) Red Bell Pepper, diced (2) Zucchini and/or Yellow Squash, quarter slices (2-3) Garden Pasta Sauce (2 26 oz. jars) Ricotta (1 16 oz. container) Mozzarella (12 oz.) Parmesan (.5 cups) Garlic, Minced (2 tsp.) Basil, dried (2 tbsp.) Olive Oil (2 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions
Cook Pasta Saute Onion and the Garlic in Olive Oil. Add Bell Pepper and Squash. Season with Salt and Black Pepper. Mix Ricotta, .25 cups Parmesan, and 1.5 cups Mozzarella. Mix Pasta, Veggies and Sauce. Layer in 9/13 baking dish: half veggies, cheese mixture, half veggies, top with remaining cheese. Bake at 350 degrees for 35 minutes.
Ingredients:
Grape Tomatoes, halved (1 qt.) Pasta (1 lb.) Onion diced (med) or Shallots (2) Garlic, minced (4 tsp.) Olive Oil Salt Black Pepper Flour (4 tbsp.) Milk, warmed (2.5 cups) Directions:
Toss Tomatoes in Olive Oil and Salt Place on Parchment Paper lined cookie sheet cut side up. Bake at 400 degrees for 20 minutes. Boil Pasta. Saute Onion and Garlic in Olive Oil. Whisk in Flour. Slowly add Milk and whisk in. Add Salt, Black Pepper, and Tomatoes. Serve over Pasta.
Ingredients:
Onion, diced (med.)
Carrots, diced (1 lb)
Fire Roasted Tomatoes (14.5 oz. can)
Orzo Pasta (8 oz.)
Spinach, Thawed (30 oz.)
Great Northern Beans (1 can)
Olive Oil (2 tbsp.)
Garlic, minced (2 tsp.)
Vegetable Stock (6 cups)
Thyme (.5 tsp.)
Oregano (.25 tsp.)
Rosemary (.25 tsp.)
Salt (1 tsp.)
Black Pepper (.5 tsp)
Directions:
Saute Onion and Garlic in Olive Oil in a large stock pot.
Add Carrots and cook until they start getting soft.
Add Stock, Tomatoes, Orzo, and all other spices and bring it to a boil.
Simmer for 5 minutes, add beans and simmer for 3 more minutes.
Add Spinach and cook until bright green, about 2 minutes.
Ingredients:
Eggplant (peeled and cubed) Onion, diced (medium) Diced Tomatoes (1 can) Mozzarella (.75 cups) Parmesan (.5 cups) Rice, Brown (2 cups) Olive Oil (4 tbsp.) Garlic, minced (2 tsp.) Vegetable Stock (4 cups) Red Cooking Wine (.5 cups) Crushed Red Pepper (.25 – .5 tsp.) Basil, dried (1 tbsp.) Salt (1 tsp.) Black Pepper (.5 sp.) Directions:
In Instant Pot, saute Onion and add Garlic and Crushed Red Pepper in Olive Oil. Add Tomatoes and Basil, cook until thickened Add Rice and Wine, a cook until alcohol smell fades Add Stock, Salt, Black Pepper, Eggplant. Cook under pressure for 17 minutes When pressure comes down, mix in Mozzarella and Parmesan.
Ingredients:
Great Northern Beans (4 cans) Italian Diced Tomatoes (4 cans) Pasta, Orzo-like (.5 lbs) Basil, Dried (2 tsp.) Black Pepper (.5 tsp.) Directions:
Cook Pasta In separate pot, heat Tomatoes until sauce like Add beans, Basil and Black Pepper and cook for five minutes. Mix with cooked pasta.
Ingredients:
Lasagne Noodles, oven-ready (8-9) Green Bell Pepper, diced (3) Spinach, frozen (20 oz) Garden Spaghetti Sauce (26 oz.) Parmesan Cheese (.5 cups) Mozzarella (12-16 oz.) Riccota Cheese (15 oz.) Directions:
Heat Sauce and Spinach in pot until Spinach is thawed. Add Green Bell Pepper until cooked. Separately mix Parmesan, 1 cup Mozzarella and Ricotta. Layer noodles, cheese mix, and sauce with veggies in a 9 X 13 baking dish. Two layers. Top with remaining Mozzarella. Bake at 350 degrees for 45 minutes to an hour (rotate at 30 minutes)
Ingredients:
Butternut Squash, peeled and diced Onion (medium) Brown Rice (2 cups) Butter (3 tbsp.) Olive Oil (1 tbsp.) Sage, dry (4 tsp.) White Cooking Wine (.5 cups) Vegetable stock (4 cups) Black Pepper (.5 tsp.) Parmesan Cheese (.5 cups) Directions:
In instant pot, saute Onion in Olive Oil and 2 tbsp. Butter until clear. Add Sage and continue cooking for 30 seconds. Add Butternut Squash and mix thoroughly for 2 minutes. Add Wine a cook until mostly cooked off. Add Rice and Vegetable Stock. Cook under pressure for 19 minutes. When pressure comes down, mix in Parmesan and 1 tbsp. Butter.
Ingredients:
Delicata Squash, peeled, de-seeded, and cut small (2 med.) Parsley, Flat (1 cup) Walnuts (.75 cups) Pasta (1 lb.) Walnut Oil (.5 cups) Garlic, minced (1.5 tsp.) Olive Oil (2 tbsp. + .25 cups) Sea Salt Black Pepper Sage, dried (1 tsp.) Parmesan (.5 cups) Directions:
Toss Squash in 2 tbsp. Olive Oil, 1 tsp. Salt, and 1 tsp. Black Pepper. Place on baking sheer covered in foil and cooke at 425 degrees for 20-25 minutes, flipping once. Combine Walnuts, Parsley, Garlic, and Sage in food processor until coarsely chopped. Add Walnut Oil, 1 tsp. Salt and .5 tsp. Black Pepper. Process until smooth Boil Pasta. Drain Pasta and reserve .25 cups of the water. Mix reserved water, food processor contents, and Parmesan. Combine Pasta, Squash, and pesto sauce.
Ingredients:
Ariabbatta Sauce (52 oz.) Red Bell Pepper, diced (4) Sundried Tomatoes, Julienne strips (6 oz., optional) Pasta (1 lb.) Vegetarian Italian Sausage (16 oz.) Olive Oil (.25 cups) Directions:
Boil Pasta. Saute Bell Peppers in Olive Oil (covered). Add Sauce and optional Sundried Tomatoes. Bring to a boil. Continue cooking until peppers are soft. Mix Pasta and Sauce and place into 9 x 13 baking dish. Reserve some of the sauce and use to heat Veggie Sausage and store separately (otherwise add when adding the sauce.) Bake at 350 degrees for 20 minutes.