can be an appetizer or a meal - no judgement.
1 1/2 cups plain Greek yogurt
4 cloves garlic, minced
1/2 tsp salt
1 cup frozen spinash
1 cup artichokes, diced (I like the marinated ones in the jar)
1 cup grated parmesan
Combine all ingredients in a baking dish. Bake at 425° for 20-25 minutes or until sizzling.
also called leftover soup and a staple in irish pubs.
1 tbs butter
2 cloves garlic, minced
1 onion, diced
1 leek, sliced and rinsed well
2 large potatoes, peeled and diced (variety doesn’t matter)
3 large carrots, peeled and sliced
3 stalks celery, diced
32 ounces vegetable stock
salt, pepper, parsley
1/4 cup heavy cream or half and half (optional)
Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.
Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.
Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.
bonus points for high-protein.
16 ounces rotini or other small pasta (tri-color looks pretty)
2 cups diced bell pepper
1 can chickpeas, rinsed and drained
2 mini cucumbers, sliced
1 red onion, diced, or 3 shallots
2 cups cherry tomatoes, halved
Dressing:
1/2 cup plain yogurt (can used plant-based if vegan)
1/3 cup olive oil
1 tbsp lemon juice
1 tsp each salt, garlic powder, parsley, dill
1/4 tsp each onion powder, black pepper,
1 tsp dijon mustard
Cook pasta according to package directions and cool fully. Combine pasta with all vegetables. Mix the dressing and combine.
or skip the vodka, it really doesn’t matter.
1 lb pasta + 1/2 cup reserved pasta water
1/2 cup olive oil
1 small red onion, diced, or 3 shallots
4 cloves garlic, minced
1/2 cup tomato paste
2 tbsp vodka (optional)
2 tsp balsamic vinegar
1 cup heavy cream or half and half
2 tsp red pepper flakes (or to taste)
1 tbsp butter
1/2 cup parmesan cheese
salt, pepper, basil to taste
Cook pasta according to package instructions, and reserve 1/2 cup pasta water. While pasta is draining, in the same pot, heat the olive oil over medium heat and cook the onion/shallot for 3-4 minutes. Add the garlic and butter, and cook for an additional minute.
Add the tomato paste and cook for 2-3 minutes, until it darkens in color. Add the vodka (if using) and vinegar, and cook for an additional minute.
Add heavy cream/half and half, and red pepper flakes, and stir until sauce thickens. Add pasta, pasta water as needed, and stir in parmesan cheese. Season with salt, pepper, and basil to taste, and serve with more parm.
healthy and vegetarian comfort food. serves 4 as a main course.
1 cup water or vegetable broth
1/2 cup dry quinoa
3 cups peeled and diced sweet potato (about 2 large potatoes)
15-ounce can black beans, rinsed and drained
small can corn, rinsed and drained
1 jar prepared salsa
1 medium bell pepper, diced
1 small onion, chopped
2 tbs taco seasoning
cilantro to taste
1 cup shredded cheese
to serve: green onions, avocado, sour cream, tortilla chips
Combine all ingredients except for cheese and toppings in slow cooker and stir to combine. Cook on high 2-3 hours or low 4-6 hours.
Season with salt and pepper to taste. Stir in cheese and serve warm.