This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein
This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.
- cooking spray
- 1 c panko breadcrumbs
- ¼ c grated Parmesan cheese
- ½ tsp Italian seasoning or herbs de Provence
- 1 large egg
- 1 tbsp water
- 1 fresh ravioli
- 2 cups low-sodium marinara sauce
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.
Bake the ravioli until golden brown and crispy, about 15 minutes.
Serve the ravioli with the sauce and more Parmesan, if desired.
Serves 4 -6
This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.
- 1 tbsp olive oil
- 2 onions, sliced thin
- 2 lb of zuks, rinsed, cut into small pieces
- 1 qt chicken stock
- 1/2 c firmly packed Basil
Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.
Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.
I love having quick bread with lunch! Since it’s usually just the hubby and I indulging, I’ve stated to make mini loaves then freeze one for future lunches!
- Olive oil spray
- 1 1/4 c instant Polenta
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 egg lightly beaten
- 1 c buttermilk
- 1/4 c pickled jalapeños, chopped & drained
- 1/2 c parmigiana cheese, grated
Preheat oven to 425.
Combine all ingredient in a bowl and whisk until well mixed.
Pour into a small bread pan and bake for 15 – 20 minutes, until golden brown.
Thanks Eating Well for the inspiration and TJs for the amazing buns! I sprinkled a little steak seasoning on the shrooms it was so good!
- 4 portobello mushrooms, cleaned and gills scraped out
- 4 high quality buns
- 8 tomato slices (2 tomatoes)
- 1/2 red onion sliced thin
- 8 lettuce leaves
- 2 avocados, sliced thin
- 4 slices of cheese
- 8 pickle slices
- Olive oil spray
- Steak seasoning or steak sauce
Prepare grill to medium high.
Spray mushroom will Olive oil and season generously. Grill for 5 – 8 minutes per side until cooked through.
Toast buns lightly.
Assembly your burger and enjoy!
This is so good! Perfect for a weeknight dinner or lunch.
- Daikon, julienned
- 1 carrot, julienned
- 1/2 English cucumber, julienned
- 1/2 c rice wine vinegar
Combine in a bowl and set aside.
Red Curry Roasted Portobellos
- 1 c coconut milk
- 1 tbsp lime juice
- 2 tbsp Thai Red Curry Paste
- 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick
Preheat over to 425
Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.
Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.
This is a super yummy vegan recipe !
- Rye bread
- Vegan cheese slices or Swiss
- Vegan meat slices
Toast bread. Top with sauerkraut, vegan cheese and cheese. Broil until Cheese is bubbly.