Tomato Sauce

Check out this simple yet delicious recipe from lexiscleankitchen.com

“This tomato sauce recipe is a labor of love, but SO worth it! Freeze it for later for our chili recipes, gluten free lasagna, Italian-style mini meatloaves, turkey meatballs, and more!⁠

Ingredients:

• 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice

• 1 tablespoon extra-virgin olive oil

• 1 onion diced

• 2 garlic cloves minced

• 2 teaspoons sea salt more to taste

• 2 teaspoons black pepper more to taste

• 1 teaspoon dried basil more to taste

• 1 teaspoon dried oregano more to taste

• Optional: 1 4.5-ounce can tomato paste

• Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!

Instructions:

1. Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.

2. Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.

3. In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.

4. Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant.

5. Pour in tomato puree and stir well. Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.

6. Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!”

Head over to lexiscleankitchen.com for lots more great recipes!

Enjoy!

Garlic Gochgaru Broccolini

Here’s a simple, yet scrumptions, way to prepare broccolini from IG's @tifflovestofu.

Ingredients:

• 1 bunch of broccolini

• 3-4 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp gochugaru (other kinds of red pepper work as well)

• 3 garlic cloves, minced

• 1/4 lemon

Instructions:

1. Wash broccolini in a bowl of water to clean away any residual dirt. Pat dry with a paper towel or clean kitchen towel.

2. Prep the broccolini by slicing the stalks into bite-sized pieces or slice it down the middle to quicken the cooking time. Mince garlic and slice the lemon into quarters.

3. In a pan, heat up the olive oil. Add the broccolini to the pan and cook for about 5 minutes, mixing it up every minute. Add garlic, more olive oil, a pinch of salt, gochugaru, and black pepper. Cook for about 2 more minutes or until it is lightly charred and displays a deep green color.

4. Transfer to a plate and add the juice of a lemon. Serve immediately and enjoy!

5. Store any leftovers in an airtight container in the refrigerator. Enjoy within 1-2 days.

6. Head over to tifflovestofu.com for lots more great recipes!

Enjoy!

HONEY-CHILI GLAZED SWEET POTATOES WITH WHIPPED RICOTTA & LIME

This mind-boggling, mouth-watering recipe from starinfintefood.com will WOW your friends and family.

For the sweet potatoes:

• 1 1/2-2 lbs sweet potatoes, peeled and cubed

• 1/4 cup unsalted butter

• 1 1/2 tbsp honey

• 3/4 tsp salt

• 3/4 tsp chili powder (i used chipotle)

• 1 tsp garlic powder

• 1 tsp paprika

• 1/2 cup broth

For the ricotta:

• 1 cup ricotta

• Juice of 1 small lime

• 1/2 tbsp lime zest

• 2 tbsp chopped fresh cilantro

• 1/2 tsp salt

For the toppings:

• Chopped fresh cilantro

• Chopped pistachios

• Honey

1. Preheat the oven to 375. 
2. Heat a large sauté pan over medium heat. Add the butter and let it melt, then add the honey and salt and mix together. It will foam up. Add the spices and mix again. 
3. Next, add the sweet potatoes and toss. Cook for about 7-10 minutes, tossing and allowing the outsides to caramelize. 
4. Add the broth, then turn the heat up to medium-high and allow the sweet potatoes to cook for about 7-10 more minutes, tossing every few minutes. When the liquid is cooked off, place the pan in the oven for 30-40 minutes, until they are tender and browned. Be sure to toss as they cook. 
5. While the potatoes roast, make the ricotta. Add all ingredients and mix together. 
6. Spread the ricotta onto a plate, top with the sweet potatoes, cilantro, honey and pistachios.

Enjoy!

Herb and Parmesan Crusted Carrots and Zucchini

Check out this gobble-it-all-up delicious dish from www.walderwellness.com 

It’s healthy, it’s easy, and it’s super yummy.

INGREDIENTS:

• 3 large carrots (about 2 heaping cups chopped)

• 2 medium-large zucchini

• 2 Tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp garlic powder

• 1/2 cup freshly grated parmesan (recommend parmigiano-reggiano)

• 1/2 a lemon

• Salt + pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400F.

2. Meanwhile, peel the carrots and chop into roughly 1/4-inch rounds. Slice the zucchini into approx. 1/2-inch thick rounds – you want the zucchini a bit thicker than the carrots, since they're softer and cook faster.

3. Place chopped veggies onto a large baking sheet. Toss in olive oil, dried thyme, dried basil, and garlic powder until well-coated. Spread in a single layer and sprinkle with HALF of the parmesan.

4. Note: refrain from adding salt at this point. I prefer to add it at the end, or else it draws out too much liquid from the zucchini. This will help make it less soggy!

5. Place baking sheet in the oven for 15 minutes. Remove from oven, toss the veggies, then top with the remainder of the parmesan. Return to oven for another 10-15 minutes, depending on desired doneness.

6. Serve veggies immediately, ensuring to get all the crispy parmesan bits on the serving tray! Season with salt and pepper, then squeeze some fresh lemon juice over top to really make the flavors pop. You may garnish with some fresh basil or parsley, if desired.

Head over to walderwellness.com for lots of other exciting ways to prepare your veggies.

Kabocha

Here’s a simple-to-prepare, super delicious recipe for preparing kabocha squash from IG's @erekav

INGREDIENTS

• 1 kabocha squash

• 2 cups dashi or light chicken broth

• 1 cup mirin

• 2 Tbsp soy sauce

• 3 Tbsp honey

• sea salt and black toasted sesame seeds. White sesame seeds work too - just less dramatic ;)

INSTRUCTIONS

1. Place kabocha pieces into a pan skin side down in one layer. 

2. Cover (don’t drown) with simmering liquid. 

3. Bring to a boil then down to a simmer. 

4. Simmer for about 20 minutes or until tender, but not mushy. 

5. Remove from heat and let the squash sit in the liquid until you serve it.

Head over to @erekav for lots of other great cooking ideas.