Vegetables | GreenOliveCooking

Vegetables

Bacon Brussels Sprouts

Serves 4 – 6

1 pound of Brussels Sprouts, trimmed and halved

2 Tablespoons Olive oil

½ teaspoon Salt

8 oz Bacon, diced

1 Onion, diced

4 Garlic Cloves, minced

¼ cup Parmesan Cheese, grated

2 Tablespoons Balsamic Vinegar

2 Tablespoons Parsley, finely chopped

Salt and Pepper, to taste

Lemon Wedge, optional

Preheat the oven to 425 degrees

On a baking sheet, place the prepared Brussels Sprouts, Olive Oil, and Salt and toss to evenly incorporate. Place Brussels Sprouts cut side down on the baking sheet. Place in the oven for 20-30 minutes or until the cut side is golden brown.
In a medium-sized frying pan over medium-high heat, add bacon and sauté until cooked. Once cooked, using a slotted spoon, remove the bacon and place it on a paper towel and set aside.
In the same frying pan, keep only about 2 tablespoons of the bacon fat. Add Onion and garlic to the pan and continue to cook until the onions are soft. Set aside.
In a bowl, add the cooked Brussels Sprouts, Bacon, Onion, Parmesan Cheese, Balsamic Vinegar, Parsley, and Salt and Pepper, to taste. Toss to evenly incorporate.
Serve and enjoy!

Creamiest Broccoli Soup

This is the Best Tasting Creamy Broccoli Soup, it is EASY and Low Carb! It is PERFECT for when you want to cozy up to a CREAMY SOUP but not have the High Carb Calories. It is Super Smooth and Creamy and PERFECTLY satisfies the soup craving. Using Coconut Milk also makes this soup Keto Friendly and will keep YOU FULL longer. Nothing better than the Creamiest Broccoli Soup Easy Recipe ever!

Easy Low Carb Creamy Broccoli Soup

Serves 4 – 6

1 Head of Broccoli, diced

1 Onion, diced

1 Small Rutabaga (low carb) or Potato, peeled and diced

1 Carrot, diced

1 Celery, diced

4 Cloves Garlic, chopped

2 Cups of Milk of Choice, I used Coconut Milk

Salt and Pepper to taste

Garnish

Extra Virgin Olive Oil

Fresh herbs i.e. Thyme, Parsley, Chives, chopped

Croutons

Place a large sauté pan over medium-high heat and add a few tablespoons of Olive Oil.
Add all the Vegetables to the sauté pan and cook with a lid on the pan. Stir Vegetables occasionally. If the pan is dry, a ½ cup of Water at a time and continue to cook until the Vegetables are tender.
Once the Vegetables are tender, add to a blender with the Milk of your choice and blend. If the soup is still too thick add more liquid (Milk, Broth, or Water)
Return to Creamy Broccoli Soup to the sauté pan to reheat and season for salt and pepper.
When ready to serve the Creamy Broccoli Soup, garnish with Croutons, Fresh Herbs, and a drizzle of Olive Oil.
Enjoy!

Creamy Cauliflower Soup

This ULTIMATE Creamy Oven Roasted Cauliflower Soup is the best for a cozy dinner. It is an EASY Creamy Cauliflower Soup that is Healthy and Nutritious. The BEST PART is all cooked on a sheet pan for EASY cleanup. Oven Roasted Cauliflower Soup has so much FLAVOR from the Caramelized Roasted Cauliflower and Onions as well as the Roasted Garlic.

Roasted Cauliflower Soup

Yield 4 servings

1 Head of Cauliflower, cut into small pieces

1 Onion, 2” slices

1 Garlic Head or 2 cloves of Garlic, minced

1-2 Tablespoons Olive Oil

1 Quart Broth, Chicken or Vegetable

1 Cup Heavy Cream

Salt and Pepper to taste

Garnish

Croutons

Fresh Thyme

Chives, chopped

Olive Oil, drizzle

Preheat oven to 425°F.

On a baking sheet, add Cauliflower florets, Onions, salt, and enough Olive Oil to coat the vegetables. Evenly spread the Cauliflower mixture evenly onto the baking sheet and bake for 30 – 45 minutes, or until golden and caramelized. Optional, slice the top part of a Garlic Head and drizzle with olive oil and salt. Place the Garlic Head on a piece of aluminum foil and tightly wrap it. Place the Garlic on the baking sheet with the cauliflower mixture.
Using a blender, add the roasted Cauliflower mixture, a few of the Roasted Garlic Cloves, Heavy Cream, and add some Broth (depending on how large the blender container is). Begin to blend until smooth. If the soup is too thick to blend, add more broth.
When ready to serve, reheat the soup and taste for salt and pepper.
Garnish with Fresh Herbs, Croutons, and drizzle Extra Virgin Olive Oil.

Easy Ratatouille

Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.

Easy Ratatouille

Serves 4 – 6

Olive Oil, as needed

4 Small Zucchini. cubed

2 Small Eggplants, cubed

4 Large Ripe Tomatoes, seeded and cubed

1 Onion, diced

2 Bell Peppers, cubed

3 Garlic Cloves, minced

1 Tablespoon Tomato Paste

1/2 Cup Liquid, i.e. Broth, Wine Or Water

Optional

Capers

Kalamata Olives

Fresh Herbs, i.e. Basil, Oregano, Parsley

In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
Repeat this process for the Eggplant and Tomatoes.
Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
When ready to serve, add to your plate and garnish.

Zucchini Fritters

EASY Zucchini Fritters are a quick dinner. Common Zucchini questions people ask me is, why are my Zucchini Fritters falling apart? Are Zucchini Fritters healthy? How do you keep Fritters crispy? What can I serve with Zucchini Fritters? Why is my Zucchini dish watery? These EASY Zucchini Fritters are a QUICK HEALTHY DINNER that is unbelievably easy to make, low carb, and a great way to sneak in some veggies! In this video, I will be answering all these questions.

Zucchini Fritters

Serves 4 – 6

1 pound Zucchini, grated

10 oz bag of Riced Veggies, drained

1 Carrot, grated

½ Bell Pepper, diced

½ small Onion, diced

¼ cup Flour

¼ cup grated Parmesan

1 large Egg, beaten

2 cloves Garlic, minced

Salt and Pepper to taste

Olive Oil, for frying

Place grated zucchini and rice veggies in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely.
In a large bowl, combine all the ingredients and season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium-high heat.
Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Garnish with Sour Cream and serve immediately.

Zucchini Parmesan

Eggplant Parmesan is a classic Italian dish but this same concept can be applied by using zucchini. The zucchini creates a tenderness to the dish, and it is surprisingly light, and only uses a handful of ingredients to make. This breaded Zucchini Parmesan is fried until crispy and baked in a casserole dish with layers of marinara sauce and mozzarella cheese. The preparation takes a little bit of time before you assemble it in the casserole dish and bake it, but the effort is so well worth it.

This is one of my favorite ways to make use of the abundance of summer garden zucchini I have in my garden. A simply delicious way to use zucchini.

Easy Zucchini Parmesan

Serves 4 – 6

3 Zucchini (Amounts will vary depending on the size of the zucchini)

Parmesan Cheese, as the desired amount

Mozzarella, shredded, as the desired amount

Breadcrumbs, as needed

Eggs, as needed

Olive Oil for frying, as needed

Ricotta Filling

15 oz Ricotta, I prefer whole milk

¼ Parmesan Cheese, grated

2 eggs

2 Tablespoons Parsley, finely chopped

Tomato Sauce

28 oz can whole peeled tomatoes plus ¼ cup water to rinse out can/jar

2 Garlic cloves

1 Teaspoon each of Onion Powder, Oregano, and Salt

½ Teaspoon Pepper

Preheat the oven to 400 degrees

Cut zucchini lengthwise about ½ inch thick. Place an even layer of slices on a baking sheet. Once all zucchini are sliced, lightly sprinkle salt on each slice. Let sit for 5-10 minutes to draw out excess water. Once drained, pat each slice to dry off and set aside.
Prepare the ricotta mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
Prepare the sauce mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
Optional step: Have a sauté pan over medium-high heat with enough olive oil to coat the bottom of the pan. (Add more oil as needed throughout the cooking process.) Prepare a shallow pan with a few eggs, salt, and pepper. And another pan with Italian seasoned breadcrumbs. Place each slice of zucchini first in egg wash, then breadcrumbs, and then place in a sauté pan until both sides are golden brown. Place on a paper towel to drain off any excess oil.

Assemble

In a baking dish, add enough sauce to coat the bottom. Add the first layer of Zucchini.
Evenly add a thin layer of Tomato Sauce.
Dollop a couple of spoonful’s of Ricotta Mixture across the first layer.
Sprinkle a layer of Parmesan Cheese.
Add a layer of Mozzarella Cheese.
At this point, the second layer of zucchini will be placed. This layer will place the zucchini in the opposite direction of the first layer.
Repeat steps 2 through 5.
If the baking dish used is deep, and there is enough zucchini, a third payer can be created. For this layer, place the zucchini in the same direction as the first layer.
Top the final layer with Tomato Sauce only.
Before placing the zucchini in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent anything from sticking to the foil. Place the side with the cooking spray on top of the noodles. Seal the foil around the baking dish and place it in the oven.
The cooking time will vary depending on the depth of the zucchini parmesan. Generally, 50 – 60 minutes for a 2-layers and 1 hour to 1 hour and 15 minutes for a deeper dish zucchini parmesan.
You will know when the zucchini is ready when it is bubbly around the edges. At this point, remove the foil from the baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.
Finally, remove from the oven and let cool for about 10 minutes for the zucchini parmesan to set.

Stuffed Zucchini

What can you do with zucchini? This Stuffed Zucchini recipe makes for a great side dish or as a main dish for an easy and delicious dinner. Everyone tells me that this is the best stuffed zucchini dish they have eaten. It reminds them of lasagna. Plus if there is any leftovers, you can add them to other ingredients for easier meal prep. This is going to be your new favorite stuffed zucchini recipe.

Stuffed Zucchini

Serves 4 – 6

Ingredients

4 Zucchini

1 pound Ground Meat of choice

For the vegetarian option use 1 pound of finely chopped mushrooms

1 small onion, diced

2 Garlic Cloves, minced

Ricotta Filling

15 oz Ricotta Cheese, drained

½ Cup Parmesan Cheese, grated

2 Eggs

2 Tablespoons Fresh Parsley, finely chopped

or 1 teaspoon Italian Seasoning

Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.

Tomato Sauce

14 oz can Whole Peeled Tomatoes

plus ¼ cup water used to rinse out can/Jar with

2 Garlic Cloves, crushed

1 teaspoon each of Onion Powder, Oregano, and Salt

½ teaspoon Pepper

Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.

Preheat oven 400

Cut Zucchini in half lengthwise keeping the ends intact. Remove the inside flesh of the zucchini using a spoon. Keeping ¼ inch border. Set each half in a baking dish.
When all halves are hollowed out, drizzle olive oil in each half, evenly spread, and lightly salt. This will prevent zucchini from drying out when in the oven.
Place in oven to prebake for 15 minutes or until boats are soft. Note: This step can be eliminated making the overall cooking time 45 minutes.
In a sauté pan, add a few tablespoons of olive oil, add onions and garlic.
Once onions are soft, add ground meat and continue to cook until all the meat is almost cooked.
Dice the zucchini pulp and add to the meat mixture and cook for 5 minutes or until the zucchini is soft. Add salt and pepper as needed.
Add 1 cup of tomato sauce or enough to coat and hold the cooked meat mixture together.

Assemble Zucchini Boats (The amount will vary depending on the size of the zucchini)

Preheat the oven to 400 degrees

Add a tablespoon or so of ricotta filling evenly into the hollowed-out zucchini.
Add meat filling and press into ricotta so that it does not fall out of the zucchini.
Spoon sauce over the top of each filled zucchini.
Cover the baking dish with foil and place back in the oven for about 20 minutes or until the sides are bubbling.
During the last 5 minutes of cooking, remove foil and add grated mozzarella on top of each zucchini and continue to cook until the cheese is melted.

Baked Eggs & Sweet Potato Hash

It is always fun having breakfast for dinner and Baked Eggs & Sweet Potato Hash is an EASY Breakfast to make. When you learn how to make sweet potato hash with eggs, you are going to be making it all the time for a quick and nutritious dinner. This is a very flexible hash that you can add any vegetables you have left overs or don’t have enough to make a recipe with. Imagine the possibilities!

Breakfast Hash

Serves 4 – 6

1 lb Sweet Potatoes, diced

½ lb Brussels Sprouts, quartered

1 lb Mushrooms, diced

1 Bell Pepper, diced

½ Onion, diced

4 cloves of Garlic, Minced

4 oz Gruyere Cheese, shredded

4 Eggs

Garnish

Balsamic Glaze

Scallions

Red Pepper Flakes

Salt & Pepper to taste

Sour Dough Bread, sliced and toasted

In a large sauté pan with high sides, on medium-high heat, add a few tablespoons of olive oil. Add the diced sweet potatoes in an even layer so that they cook evenly. Cook for about 5 minutes on each side or until golden brown on each side.
Add Onions, Bell Peppers, Brussel Sprouts, Mushrooms, and Garlic and continue to cook until it is all cooked. This time will vary depending on the size of the diced vegetables. Note: I like to add ½ cup Water to create a steam and cook covered.
Create wells in the cooked vegetables and place each egg into each well. Add grated cheese, salt and pepper over the eggs and cooked covered.
Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.

Cauliflower & Lemon Pasta

Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.

EASY Roasted Cauliflower & Lemon Pasta

Serves 4 – 6

1 lb Orecchiette Pasta, cooked

1 Head Cauliflower, florets separated

Olive Oil and Salt and Pepper to coat

2 Tablespoons Olive Oil

½ Onion, finely dice

4 Garlic Cloves, minced

½ – 1 Cup Pasta Water

½ Cup Parmesan Cheese, grated

1 Lemon, juice and zest

2 Tablespoons Butter

1 Tablespoons Capers

¼ – ½ teaspoon Red Pepper Flakes

Fresh Parsley, chopped

Preheat the oven to 425 degrees

Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
Remove from heat and add Parsley and Lemon Zest.
Season with salt and pepper.
Serve!

Eggplant Rollatini

If You Have Eggplant Make This EASY Side Dish. EASY Stuffed Eggplant Rollatini is one of my favorite Eggplant dishes to make. I love it as a side dish as well as the main dish. It also makes for the PERFECT appetizer. Eggplant Rollatini is so creamy with the combination of the ricotta and mozzarella cheese and the lemon gives the eggplant a fresh spring taste. You will love how easy and delicious this is!

EASY Stuffed Eggplant Rollatini

Serves 4 – 6

2 Large Eggplants

1 ½ cups marinara tomato sauce

15 oz container of Ricotta Cheese

1 Cup Mozzarella Cheese. Grated, plus additional for topping

¼ Cup Parmesan Cheese, grated

1 Egg

1 Lemon (zest and juice)

1 Tablespoon Italian Seasoning

½ tsp Salt

Italian Parsley, fresh rough chop for garnish

Preheat the oven to 350 degrees

Slice eggplant into 1/2-inch vertical slices and place on an oiled baking sheet. Once all the sliced eggplants are on the baking sheet, drizzle or brush a little more olive oil on each top piece of eggplant and sprinkle salt. Bake for 20 minutes or until eggplant is pliable. Once cooked, remove the eggplant from the oven and leave it to cool for a few minutes.
In a mixing bowl, add Ricotta, Mozzarella, parmesan, Egg, Lemon zest and juice, Italian seasoning, and salt. Mix until all evenly incorporated.
In a baking dish, line the bottom with about one cup of tomato sauce.
Place an eggplant slice on your workbench and using a spoon, scoop out the cheese mixture and place it on the eggplant slice. Spread it evenly to cover most of the eggplant. Leave about 2-inches on the closing end of the eggplant.
Roll the eggplant slice toward the closure part that has no filling. The filling will begin to spill on the sides and push toward the end of the eggplant.
Place the eggplant, seam side down, in your baking dish. Continue doing this until all the eggplants are filled.
Top each eggplant roll with tomato sauce. If the tomato sauce is not seasoned, sprinkle salt and pepper on top to give the sauce some seasoning.
Top each roll with additional mozzarella cheese.
Cover with foil and bake for about 20 min or until the sides are bubbling.
Option, you can remove the foil and place the dish back in the oven under the broiler until the mozzarella cheese is golden brown.
Garnish with fresh parsley
Serve as the main entrée, with a side salad or meat or vegetable of your choice

EASY Spaghetti Squash

EASY Stuffed Spaghetti Squash is an EASY complete dinner. Spaghetti Squash can be virtually stuffed with ANYTHING. In this video, I use up some leftover bits and pieces of vegetables. You can add meat or make it completely vegetarian. This is the EASIEST stuffed Spaghetti Squash to make. Not only is this a TASTY Spaghetti Squash but an EASY dinner recipe.

Serves 4 – 6

1 Spaghetti Squash, halved and clean

1 Onion, diced

4 Cloves Garlic, minced

2 Carrots, diced

2 Celery Stalks, diced

1 Bell Pepper, diced

1 lb Ground Meat, I used Turkey

1 lb Mushrooms, diced

1/3 cup Parmesan Cheese, grated

1 cup Mozzarella, grated (plus extra for the top)

1-2 cups Tomato Sauce

Parsley for Garnish

Salt and Pepper, to taste

Optional – I used 4 oz of Mascarpone just to use this up.

Preheat Oven 350 degrees

Carefully cut Spaghetti squash in half vertically and scoop out all the seeds.
Drizzle the inside of the Spaghetti Squash with olive oil and evenly coat as well as salt and pepper the insides.
Place cut side down on a baking sheet and cook until the squash is soft about 45 minutes. This time may vary depending on the size of the squash.
In a saucepan over medium-high heat, add s few tablespoons of olive oil. Once hot, add onions and garlic and sauté for a few minutes.
Then add the carrots, celery, and bell peppers. Continue to cook until the vegetables are soft about 3 – 5 minutes.
Add Ground Meat and begin to break up into small pieces as it cooks. You can void this step if making this dish vegetarian.
Add Mushrooms and continue to cook until all is completely cooked.
At this point, the heat can be turned off and the cheeses can all be added and fully incorporated. Also, season with additional salt and pepper.
When the Spaghetti Squash is cooked, allow it to cool before handling and using a fork to scrape the strands apart.
Fill the Spaghetti Squash with the filling. Spoon over Tomato Sauce and sprinkle additional Mozzarella Cheese.
Place back in the oven and cook for about 20 minutes to heat up everything and have the cheese melted on top.
Garnish with Fresh Parsley and serve!

How To Make The Creamiest Risotto

Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.

How To Make The Creamiest Risotto

Serves 4 – 6

2 Tablespoon Butter, divided into 2

1 small Onion, finely diced

1 cup Arborio Rice

¼ cup White Wine

4 cups Broth, Vegetable

1 cup Peas, frozen

1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers

4 oz Mascarpone

½ cup Parmesan Cheese, grated

2 Tablespoons Parsley, chopped

Salt, to taste

Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed, should only take about 1 minute.
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.

Healthy Chickpeas Dinner

Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.

One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes

Serves 4 – 6

2 Tablespoon Olive Oil, optional

1 Onion, diced

4 Garlic Cloves, minced

1 cup Carrots, cut on the bias

1 cup Celery, cut on the bias

1 cup Brown Rice, uncooked

1 ½ cup Strained tomatoes or Passata

4 cups Broth or Water, if using water add more seasonings of choice

1 – 15 oz Can Chickpeas, cooked

1/4 Teaspoon Red Pepper Flakes, Optional

Salt and Pepper to taste

8 oz Fresh Spinach

Garnish:

¼ cup Parsley, finely chopped

Juice of a Lemon, to taste

Drizzle of Olive oil

In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
Add carrots and celery and cook for 2-3 minutes.
Add rice and cook for a few minutes to toast the rice.
Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
When ready to serve, garnish with parsley, lemon wedge, and olive oil.

Best Italian Soup

There’s nothing better on a cold night than a hearty bowl of homemade soup. The classic combination of Sausage, Creamy White Cannellini Beans, and Escarole has never been so satisfying. This EASY Italian soup, typically known as Minestra alla Napoletana, is a quick, one-pot comforting soup that will become a family favorite. The sweetness from the Escarole, creaminess from the White Beans, and spiciness from the Sausage, this has all the classic Italian flavors for a warm and comforting meal.

Escarole, Sausage & White Bean Soup | Minestra alla Napoletana

Serves 4 – 6

2 Tablespoons Olive Oil (Only if you are using lean meat like Turkey or Chicken)

1 lb Italian Sausage (sweet or hot)

½ Onion, diced

4 Garlic Cloves, minced

2 – 4 Roma Tomatoes, diced or 1 – 15 oz can Tomatoes, diced

1 15 oz can White Beans (Cannellini), drained and rinsed

1 head Escarole, trimmed and cut into 2-inch pieces

3-4 cups Chicken Broth, depending on the desired thickness of the soup

½ tsp Red Pepper Flakes

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Tablespoons Parsley, chopped

Salt and Pepper to taste

Place olive oil (only if using a lean meat) in a stockpot and heat. Once the oil is hot, sauté Sausage until brown, about 7 – 10 minutes.
Add Onions and Garlic and cook until garlic is almost golden in color, about 1 – 2 minutes.
Add Tomatoes and cook for 1 minute.
Add Beans and cook for 1 minute.
Add Escarole and cook until wilted, about 2 minutes.
Add Stock and Red Pepper Flakes and bring to a gentle boil.
Turn off heat and finish the soup by adding in Butter, Cheese, and Parsley.
Season with Salt and Pepper.
Ladle soup in a bowl, sprinkle with additional Parsley, Cheese and drizzle a good quality Extra Virgin Olive Oil on top.

Easy Potatoes and Peppers

These EASY Potatoes, Peppers, and Onions are a classic Italian dish. It is Easy, with only 3 ingredients, filling, and VERY TASTY! I often served it as a side as well as a main dish with a salad in the summer. I also use leftovers Potatoes, Peppers, and Onions for breakfast instead of hash browns served with eggs. Potatoes, Peppers, and Onions are the PERFECT side dish, or add some meat to make a complete meal! Italian Potatoes, Peppers, and Onions recipe makes the most IRRESISTIBLE Potatoes with lots of crispy brown crunchy bits that are mixed with TASTY fried Peppers and Onions. Whatever you do, don’t put these on the table until you’re ready to see them DISAPPEAR!

Serves 4

1 lb Potatoes, preferably Idaho or Russet, peeled and cubed

4 Bell Peppers, preferably Red, cubed

4 tbsp Olive Oil

1 Onion, coarsely cubed

Salt and Pepper to taste

Red Pepper Flakes, Optional

Parsley, chopped, Optional

In a large skillet, over medium heat, palace olive oil. Once hot, add Potatoes and sauté for 8 – 10 minutes until cooked. You may need to add more olive oil if potatoes are sticking to the skillet. Once cooked, remove from the skillet, keeping as much oil in the skillet, place on a dish, and set aside.
Add Onions to the skillet and sauté for 3 – 4 minutes or until translucent. Add more oil if needed.
Add Bell Peppers to the skillet with onions and sauté until soft and cooked all the way through.
Return Potatoes to skillet and fully incorporate all ingredients and add salt, pepper, and red pepper flakes to taste.

Plate and garnish with chopped parsley if desired.

Broccoli and Baked Potato

For an EASY dinner to prepare that is delicious and the whole family will LOVE, Broccoli and Potatoes are your BEST choice. Broccoli And Potatoes in a pan, dinner has never been so good or EASY. You Will LOVE broccoli if you cook it this way, even the kids will like it. Broccoli and Potatoes are perfect to make ahead of time as well as great for a Potluck. Let me teach you how EASY it is to make this ONE PAN MEAL.

Broccoli and Baked Potatoes, A Super Tasty Dinner

1/2 lb Potatoes, ¼” thick slices

1/2 lb Broccoli, florets divided and stems diced

1 cup Milk

4 Eggs

¼ cup Parmesan, grated

2 Cloves Garlic, minced

2 Scallions, thinly sliced

1 teaspoon Italian Seasoning, dried

1 teaspoon Salt

½ teaspoon Pepper

¼ teaspoon Red Pepper Flakes

4 oz Fresh Mozzarella Cheese cut into small cubes or slices

Preheat oven to 350 degrees

In a large bowl, add sliced potatoes and cover with water. Set aside.
In a stockpot, fill ¾ of the pot with water and add 1 tablespoon salt. Bring to a boil.
Place Broccoli Stocks in a stockpot and cook for 1 minute then add Florets and cook for another minute. Remove and drain in a colander.
While Broccoli is cooking, grease a 9 x 9 baking dish and place potatoes evenly in the dish.
Once Broccoli is drained, place it in the baking dish on top of potatoes.
In a bowl, add Milk, Eggs, Parmesan cheese, Garlic, Scallions, Italian Seasoning, Salt and Pepper, and Red Pepper Flakes. Whisk to evenly combine. Pour mixture over the top of Broccoli.
Evenly place Mozzarella on top of Broccoli.
Cover baking dish with foil and place in oven to cook for about 60 minutes or until potatoes are cooked.
Remove foil and place back into the oven on high broil for about 4 – 5 minutes or until the top is golden brown.
Serve immediately and enjoy!

Easy Side Dish Herb Potatoes

If you are looking for an EASY side dish to complete your weeknight meals, you NEED to make this SUPER EASY and delicious EASY Side Dish Herb Potatoes. This is a SIMPLE side dish that goes perfectly with so many dishes. The herb potatoes are crispy on the outside, creamy on the inside, and packed with lots of flavors. Let me teach you how easy these are to make EASY Side Dish Herb Potatoes for your next dinner!

6 small to medium size Potatoes, halved lengthwise
2 Tablespoons Olive Oil
6 Cloves Garlic
1 Tablespoon Italian Seasoning, dried
(or 1 teaspoon each of Oregano, Thyme, and Rosemary, dried)
1 teaspoon Paprika
Salt & Pepper to taste

¼ cup Parmesan Cheese, finely grated
2 Tablespoons Fresh Parsley, finely chopped
Finishing Salt

Dipping Sauce
1 cup Greek Yogurt or Sour Cream
2 Cloves Garlic
1 Lemon, Zest, and Juice
Salt & Pepper to taste

Preheat oven to 350 degrees
1. Fill a stockpot halfway with water, potatoes and season generously with salt. Bring to a boil and cook for 5 minutes. Once cooked, strain potatoes and let sit in a colander to air dry.
2. In a bowl, add Olive oil, Garlic, Italian Seasoning, Paprika, Salt, and Pepper and whisk to evenly incorporate.
3. Add air-dried potatoes to the bowl and evenly coat all the potatoes with seasoning mix.
4. Place potatoes cut side down on a baking dish and bake in the oven for about 30 minutes or until potatoes are cooked. The cooking time will vary on the size of the potatoes.
5. While the potatoes are cooking, make the dipping sauce for the potatoes. Add all the ingredients to a small bowl and mix until all the items are well incorporated.
6. Once the potatoes have cooked, place bake in the mixing bowl used earlier, add Parmesan Cheese and Parsley and toss again.
7. Plate potatoes with dipping sauce and sprinkle finishing salt to complete the dish.
8. Enjoy!

Cauliflower Tabbouleh | New Year Weight Loss

A fresh grain-free take on a traditional Middle Eastern dish! We’ve replaced the bulgur wheat with lightly sauteed cauliflower ‘rice’ for a gluten-free and paleo-friendly side dish to serve with your favorite protein or share at your next potluck event.

EASY Cauliflower Tabbouleh Salad:
4 cups riced cauliflower, grated (about a 15-ounce bag or 1 medium cauliflower)
1 14 oz can Chickpeas, rinsed and drained
10 oz Baby Tomatoes, halved
1 Bell Pepper, finely diced
½ cucumber, seeded and diced
2 stalks celery, diced
1 cup Parsley, chopped
½ cup Mint, chopped
1/2 cup Kalamata Olives
¼ cup Purple Onion, diced
4 – 8 oz Feta
2 Spring Onions, thinly sliced
2 Tablespoons Capers, drained
1 Lemon, Zest (add more if preferred)
Salt and Pepper to taste

1. Place all ingredients in a large bowl.
2. Add salad dressing and evenly incorporate to coat all the vegetables.
3. Taste for salt and pepper.
4. Serve on a bed of lettuce or as a side dish.

Salad Dressing
2/3 cup Olive Oil
3 Lemon Juice, 6 tablespoons
1 Tablespoon Italian Seasoning
1 Tablespoon Mustard
1 teaspoon Oregano
2 Garlic Cloves, diced
2 teaspoons Salt
1 teaspoon Pepper

1. Add all ingredients to a bowl and whisk to fully incorporate.

10 Common Mistakes When Trying to Make A Healthy Salad

How to make a SALAD that DOESN’T SUCK, is what people ask me. I am always complimented on how my salads taste. In this video, I am going to share with you the steps I use to create a great-tasting salad. I am also going to share how you can make it extra healthy by keeping it low calorie, oil-free, saturated fat-free, sugar-free, and still taste fantastic along with so many more other wonderful tips.

Cashew Dressing – Serves 4 1/2 cup Cashews

1 Tablespoon Tahini (Sesame paste)

½ teaspoon Onion Powder

½ teaspoon Garlic Powder

1 teaspoon No Salt Seasoning, like Ms. Dash

1 teaspoon Vinegar of choice, I used Apple Cider vinegar

¾ cup Water

1. Soak cashews in water for 30 min.

2. Add all ingredients in a high-speed blender.

3. Adjust for seasoning, if needed.

Note: you can add more water if you prefer a thinner dressing

EASY Garbanzo Bean Stew | Plant-Based Recipe |1 DISH Makes 8 RECIPES

talian-Style Zucchini and Chickpea Sauté is a very colorful, hearty, classic Italian dish that features a variety of garden favorite veggies. Make this ONE recipe and recreate 7 NEW meals for the rest of the week!

QUICK and EASY Zucchini and Bean Sauté

1 Onion, diced

6 cloves Garlic, minced

1 large Red Bell Pepper, diced

3 medium Zucchini,

¼” slices and quartered

1 15-oz. can Chickpeas, rinsed and drained (1½ cups)

1 cup Marinara Sauce

1 teaspoon Oregano, dried

1 teaspoon Italian Seasoning, dried Salt and Pepper, to taste Garnish

8 leaves Basil, chiffonade

¼ cup Parsley, finely chopped Lemon

1. In a large sauté pan add a few tablespoons of olive oil. Then add onions and garlic. Sautee for a few minutes.

2. Add bell peppers, tomato sauce, oregano, and Italian seasoning and continue to cook for about 5 minutes

3. Add zucchini and chickpeas. Stir to fully incorporate. Cook for about 10 – 15 minutes or until zucchini is cooked to tender. Careful not to overcook zucchini so that it is not mushy.

4. Once cooked, remove from heat and garnish with fresh herbs and lemon juice Note: You can add liquid (water or broth) if you like it more broth-like. Or feels the dish is too dry

How To Make Simple EASY Winter Hearty Lentil Soup | Mediterranean Healthy Dish

One of the things I love in the winter is a hearty bowl of hot soup. Lentil soup is one of the EASY winter hearty soups to make. All in one pot, simple and VERY budget-friendly as well as nutritious. Learning how to make Lentil Soup is an essential recipe to have in your recipe files.

Hardy Lentil Soup Recipe | One-Pot | Budget Friendly Yields 4-6 Servings

2 Tablespoons Olive Oil

1 Onion, small diced

1 Tablespoon Salt

2 Carrots, small diced

2 Celery, small diced

1 can (28 oz) diced tomatoes with Juice

1 cup Lentils, prewashed

4 cups broth, possible more

1 teaspoon Italian Seasoning

1 cup frozen peas Garlic Pepper Puree

1 Tablespoon Peppercorns

4 garlic cloves, minced

2 Tablespoons Olive Oil

1. In a Pestle, place Garlic and Peppercorns. Start to crush up Garlic and Peppercorns.

2. Add Olive Oil and continue to puree with Mortar and Pestle Soup Toppings Burrata, sliced Feta Cheese Avocados, sliced Green Onions, thinly sliced Fresh Parsley

1. In a stockpot over medium heat, add Olive Oil, Onion, and Salt. Sautee until onion is translucent.

2. Add Carrots and Celery and cook until soft.

3. Then add the broth of your choice and Italian seasoning. Start with 4 cups of Broth, then add more later if a more liquid soup is preferred. Also, add Lentils and Peppercorn Garlic Puree and mix until well combined. Cook for 30-40 minutes until Lentils are soft.

4. Once the soup is cooked, add frozen peas long enough to warm up.

5. Serve soup with toppings and don’t forget to add a drizzle of Extra Virgin Olive Oil!

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.

How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

Serves 6 – 8

2 Large Red Beets

2 Potatoes, Yukon Gold, or your choice

8 oz Baby Carrots

1 Large Onion

2 Garlic Cloves, minced

For garnish:

2 Teaspoons Capers, optional

¼ Cup Fresh Parsley, chopped

For the Dressing:

¼ Cup Olive Oil

2 Tablespoon Red Wine or Balsamic Vinegar

1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)

2 Teaspoons Salt

1 teaspoon Pepper Preheat oven to 450 degrees

1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.

2. Cube onion and place in a bowl.

3. Slice carrots in half lengthwise and place them in a bowl.

4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.

5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.

6. Place vegetables and capers on a cooking sheet.

7. Bake until fork tender about 1 hour, depending on cut size.

Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.

8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.

OVEN BAKED Eggplant Zucchini Tomatoes | SIDE DISH

EASY OVEN BAKED Eggplant Zucchini Tomatoes is a perfect SIDE DISH to accompany any meal as well as be the main meal. Eggplant Zucchini Tomatoes is an EASY way to not only use up garden veggies but an EASY and HEALTHY way to eat more veggies. It is the PERFECT SIDE DISH that is not only fresh, healthy but packed with A LOT OF FLAVOR.

OVEN-BAKED Eggplant Zucchini Tomatoes | SIDE DISH

+ Bonus Recipe

2 Zucchini, sliced

2 Japanese Eggplant, sliced

3-4 Roma Tomatoes, sliced

1 Onion, sliced

2 Tablespoons olive oil

1 teaspoon Italian Herbs

¼ teaspoon Salt or to taste

1/8 teaspoon Pepper or to taste

Grated Parmesan cheese, garnish

Preheat oven to 350

1. Using a mandolin or a knife, slice the tomato, zucchini, eggplant, and onion into 1/4 inch thick round slices.

2. In a round baking dish, layer each of the round slices side by side, alternating each vegetable, in a circular pattern. Tomato, eggplant, zucchini, onion, and repeat. When the outer circle is complete, repeat the pattern on the inner circle and continue until the baking dish is filled with the vegetables.

3. Before placing the baking dish into the oven, drizzle olive oil, salt and pepper over the entire dish.

4. Bake for 25-30 minutes until vegetables are slightly tender.

5. Before serving drizzle with a little bit more olive oil and grated parmesan cheese.

WATCH VIDEO FOR BONUS RECIPE USING LEFTOVER VEGGIES

Easy Squash Risotto | Under 30 Minutes

EASY Butternut Squash RISOTTO, is an Italian rice dish that is creamy, delicious and EASY to make. It only takes 18 minutes once you start adding the liquid. You will feel like you are eating at a fancy restaurant. The only thing EASY RISOTTO requires is 18 minutes of patience.

Butternut Squash Risotto

Serves 4 – 6

2 tablespoons butter, plus 2 tablespoons

2 shallots, minced – about ½ cup

1 butternut squash, peeled, seeded, and cut into 1/2-inch chunks

1 cup Arborio rice

1/2 cup dry white wine

6 cups chicken stock

1/3 cup grated Parmesan cheese, plus more for garnish

1 tablespoon chopped fresh sage, plus more for garnish Salt and pepper

1. Heat butter in a saucepan over medium heat.

2. Add the shallots and sauté until soft.

3. Add cubed squash; season with salt and pepper. Cook, stirring often, about 5 minutes.

4. Add the Arborio rice and stir until it is coated with butter, about 1 to 2 minutes.

5. Add wine; cook until almost all liquid has evaporated.

6. Reduce heat to medium-low; add hot stock 1 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Cook, stirring, until almost all liquid is absorbed before adding the next cup.

7. Once the risotto is ready, add the remaining butter, parmesan cheese, sage and salt and pepper to taste.

QUICK EASY and Delicious Butternut SQUASH CAKES

QUICK EASY and Delicious Butternut SQUASH CAKES are also known as Fitters, make for a great side dish as well as a healthy snack. Especially if you are trying to sneak more veggies on picky eaters’ plates! This is the perfect season for Butternut Squash anything as we are approaching the Fall season. Not only are Butternut Squash Cakes Quick Easy and Delicious but loaded with lots of nutrients. Butternut Squash Fritters are the ultimate Fall Side Dish!

Butternut Squash Fritters

1 Butternut Squash, about 2 pounds peeled and grated

½ cup Flour (or substitute for Gluten Free option)

½ cup Parmesan Cheese

½ Onion, diced

¼ cup Parsley, chopped

2 Eggs

2 clove Garlic, minced

1 teaspoon Salt

½ teaspoon Pepper Olive oil for frying

1. In a large bowl, add all the ingredients and mix until thoroughly combined. If the squash does not hold together, add a bit more flour.

2. In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet.

3. Using a spring-loaded scoop, scoop out squash batter and place on the hot skillet.

4. Gently flatten the top of the fritter and cook until the bottom of the fritter is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

5. Place on a paper towel to absorb any access oil.

6. When ready to serve, place cakes on a plate with dipping sauce.

Lemon Herb Dipping Sauce

1 cup Sour Cream

1 Lemon, Juice and Zest

1 Tablespoon Parsley, Chopped

1 Tablespoon Chives, Chopped Salt and Pepper to taste

1. In a small bowl add all the ingredients and mix until well incorporated.

EASY Chicken Potatoes Tomatoes and Rice ONE POT EASY Dinner

EASY Chicken Potatoes Tomatoes and Rice ONE POT DINNER makes for an EASY MEAL. It is comfort food at its best! This EASY ONE POT MEAL makes for a hearty meal with the assortment of Chicken, Potatoes, Tomatoes, and Rice. A little bit of everything for everyone. Plus, for you, it is a time saver as everything goes into one dish which means easy cleanup. And this will simplify your weeknight dinners as this can be made ahead of time and popped in the oven when you get home.

Chicken with Rice-Stuffed Tomatoes and Potatoes

Serve 4

4 Chicken Thighs

4 Large Tomatoes

1 cup Rice

½ small Onion, finely diced

½ cup Parmesan Cheese

¼ cup Parsley, chopped

1 teaspoon Salt

½ teaspoon Pepper

4 Potatoes, diced

½ small Onion, diced

3 Clove Garlic, minced

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning Salt & Pepper

Preheat oven 350 degrees

1. Prepare Tomatoes: Cut tops of tomatoes and set aside. Using a spoon, scoop out as much of the tomato flesh into a bowl without breaking the skin. Sprinkle salt inside all tomatoes.

2. Puree the tomato flesh until smooth. Add rice, onions, parmesan cheese parsley, salt, and pepper to taste. Let sit for 1 hour.

Note: If you don’t want to let the rice sit for 1 hour in tomato liquid, the rice can be placed immediately in the tomato cavity, but the total cooking time will take an extra 30 minutes.

3. In a 9” x 13” baking dish, add Chicken Thighs, Potatoes, Onions, Garlic, Olive Oil, Italian Seasoning, Salt and Pepper and toss to coat.

4. Place a hollowed-out tomato in each corner of the baking dish. Surround the potatoes around the tomatoes and place the chicken in the middle of the baking dish.

5. Take the rice soaked in tomato juice and fill each of the tomatoes until there is no more filling left. Place the tops of the tomatoes back on top of each tomato.

6. Place in oven and bake for 45 – 60 minutes or until rice is completely cooked.

BEST Caramelized Carrots and Marsala SIDE DISH

Caramelized Carrots and Marsala makes for a great side dish. This an easy side dish recipe. The Caramelized carrots have the perfect amount of sweetness with the rich flavor of the Marsala Sauce. Great for any weeknight dinner as well as adding to the holiday table as a new side dish!

Best Caramelized Carrots and Marsala Side Dish

Serves 4

6 tbsp Butter

1 lb Carrots

3 tbsp Brown Sugar

3/4 cup Marsala Wine

1. Place butter in the skillet and melt.

2. Once melted, add sliced carrots and cook for 5 minutes

3. Add brown sugar and wine to carrots.

4. Continue to simmer until carrots are cooked and liquid is evaporated and clear in color.

5. Add salt and pepper to taste.

EASY Mediterranean Vegetable Bean SOUP

EASY Mediterranean Vegetable Bean Soup is perfect as we are approaching the fall season. This EASY soup is a great way to use some pantry staples as well as basic vegetables. EASY Mediterranean Vegetable Bean Soup is budget-friendly, it is packed with tones of FLAVOR!

Tuscan Vegetable Soup

Serves: 6 servings (1 1/2 cups each)

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon olive oil

1/2 large onion, diced

2 carrots, diced

2 stalks celery, diced

1 small zucchini, diced

1 clove garlic, minced

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)

32 oz chicken broth or vegetable broth or water

1 (14.5-ounce) can diced tomatoes, smash tomatoes

2 cups baby spinach leaves, chopped

1/3 cup freshly grated Parmesan, optional salt & pepper

1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

2. Heat the oil in a large soup pot over medium-high heat.

3. One at a time, add the onion, carrots, celery, zucchini, garlic, thyme and sage.

4. Cook stirring occasionally until the vegetables are tender, about 5 minutes.

5. Add the broth (or water) and tomatoes with the juice and bring to a boil.

6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

7. Serve topped with Parmesan if desired.

Easy Zucchini Quiche Recipe

EASY Zucchini Quiche recipe is perfect for breakfast or brunch, plus perfect for lunch leftover. This Zucchini Quiche is creamy and healthy with lots of zucchini. This can also be made with or without a pie crust.

Pie Crust pre-made or video link

Filling

2 Zucchini, sliced

1 Tomato, sliced

5 slices Mozzarella Cheese

1 cup Heavy Cream

4 Eggs

¼ cup Parmesan

¼ teaspoon Italian Herbs

½ teaspoon Salt

¼ teaspoon Pepper

Preheat oven 350 degrees

1. In a bowl, add heavy cream, eggs, parmesan cheese, salt and pepper and mix until thoroughly combined. Set aside.

2. In a pie dish, place the pie crust and form the dough to fit inside the pie dish.

3. Place a single layer of sliced mozzarella cheese to cover the bottom of the pie.

4. Place a single layer of sliced tomatoes. Sprinkle salt evenly over salts and Italian herbs.

5. Layer the sliced zucchini in an overlapping, side by side circular pattern creating an outer layer and then and inner layer.

6. Pour the egg-cream mixture over all the zucchini.

7. Add additional grated parmesan cheese all over the top.

8. Place in the oven for 50 – 60 minutes or until the center is set and no longer giggly.

9. Let cool for 10 – 15 minutes before cutting.

EASY Italian Chicken MEATBALLS with Zucchini Tomatoes

Easy Italian Chicken Meatballs with Zucchini Tomatoes is a quick and easy dinner to make. The Chicken Meatballs are moist and juicy pairing with the garden vegetables of zucchini and tomatoes. Finishing the dish off with a burst of freshness with fresh lemon juice and parsley. The bonus of easy clean up as it is all baked in the oven on a sheet pan.

EASY Chicken Meatballs

Meatball Ingredients 1 lb Chicken, ground

1 Egg

½ cup Parmesan cheese

½ cup Bread, cubed

¼ cup Water

¼ cup Parsley, chopped

1 Garlic clove, chopped

1 teaspoon Oregano, dried

½ teaspoon Salt

¼ teaspoon Pepper

Vegetable Ingredients

4 Zucchini

4 Tomatoes

1 Purple onion

1 Garlic clove, chopped

2 Tablespoons Olive Oil

1 teaspoon Oregano, dried

½ teaspoon Salt

¼ teaspoon Pepper

Garnish

Parsley, rough chop

Lemon, cut into wedges

Olive Oil

Preheat oven 350 degrees

1. In a large bowl, add cut up vegetables, seasoning, toss in olive oil and set aside.

2. In another large bowl add all the meatball ingredients and mix until incorporated.

3. Take a small amount of meat and shape into a ball and place on a rimmed baking sheet.

Note: If you find that the meat is sticking to your hand you can either wet your hands with water or coat your hands in olive oil.

4. Once all the meatballs are all rolled out onto the baking sheet, surround the vegetables around all the meatballs.

5. Place vegetables and meatballs in the oven for 30 – 40 minutes or until the meatball reach an internal temperature of 165 degrees.

6. Place cooked meatballs and vegetables on a platter. Drizzle with a bit of olive oil, squeeze of lemon juice, and garnish with fresh parsley.

Chicken and Chickpea Salad | Quick and Easy

This bright and flavorful Mediterranean inspired dish, Chicken and Chickpea Salad are perfect for a quick dinner or a hearty lunch. A quick and easy, protein-vegetable packed salad that is great to meal prep and customize throughout the week. Excellent for the days you don’t want to turn on the stove!

Chicken and Chickpea Salad

Serves 4 – 6

Lettuce of choice

4 Chicken Breasts, Cooked, cooled and sliced

2 cans Chickpeas, rinsed

1 English cucumber, cubed

Cherry Tomatoes

1 Jar of Roasted Peppers, sliced

Purple Onion, thinly sliced

4 Tablespoons Olive Oil

2 Garlic cloves, crushed

1 teaspoon Paprika

1 teaspoon Salt

½ teaspoon Pepper Feta Cheese, for garnish Parsley, for garnish

1. In a large bowl, add Olive Oil, Crushed Garlic, Paprika, Salt and Pepper. Whisk to incorporate.

2. Add chickpeas. Cucumber, Tomatoes Roasted Peppers and Purple Onion to large bowl and toss to fully coat the dressing over all the ingredients.

Build Salad

1. Place a Bed of Greens.

2. Spoon over Chickpea Vegetables.

3. Add sliced Chicken Breast.

4. Garnish with Feta Cheese and Parsley.

Fennel and Orange Salad | Simple Recipe | Summer Dish

Fennel Orange Salad will become your new summer salad. The juicy oranges pair well with the hint of licorice flavor from the fennel. The vibrant colors of the Fennel and Orange Salad that pair with the citrus flavor from the juices make for a refreshing salad. The Fennel and Orange Salad adds a unique flavor to both sweet and savory dishes that can be served alone or as a side dish.

Orange and Fennel Salad

Serves: 4 – 6

4 Oranges, medium sized

½ Fennel

Olive Oil

Salt and Pepper, to taste

Fronds, garnish

Mint, garnish

Balsamic vinegar, optional

1. Peel 4 oranges and cut into bite-size cubes.

2. Salt the oranges and drizzle generously with olive oil. This will allow the salt to bring out the juices in the oranges.

3. Thinly slice the fennel. Use a mandolin if you have.

4. Add fennel with the oranges, toss, and season with more salt, if needed.

5. Plate Orange and Fennel salad.

Garnish:

Drizzle good quality “syrup-like” balsamic vinegar

Fennel fronds

Mint

Watermelon Salad Dressing with Honey | Simple & Easy | Summer

Easy homemade Watermelon Salad Dressing with honey for summer will compliment any green salad or fruit salad. Simple Watermelon salad dressing is packed full of sweet flavor from the watermelon and honey. Watermelon Salad vinaigrette dressing will brighten up any salad.

Watermelon Salad Vinaigrette

2 Cups Watermelon, Cubed

6 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

Juice of 1 Lemon

1 Tablespoon Dijon Mustard

1 Teaspoon Honey Salt and Pepper

1. Puree watermelon cubes in a food processor until they reach a uniform texture.

2. Add the remaining vinaigrette ingredients and mix well.

3. Serve over a green salad or fruit salad mix.

How to make delicious Italian spinach lasagna roll ups

This delicious Italian Spinach Lasagna Roll-Ups is super simple to make. This will become your family’s new Italian Lasagna dish. As a bonus, a delicious carb-free Lasagna Roll-Ups version is included at the end.

Lasagna Rollatini aka Roll-Ups

Yields 6 Servings

12 Lasagna Noodles

2 Teaspoons Olive Oil

12 Ounces Mushrooms, Chopped

4 Cups Tomato Sauce (Recipe Link on YouTube) or Store Bought Marinara Sauce

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella Cheese, Grated

1/4 Cup Parmesan, Grated

1 Egg Salt and Pepper, To Taste

Preheat the oven to 375°F.

1. Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

2. Heat the oil in a large sauté pan over medium-high heat.

3. Add the mushrooms and cook, occasionally stirring, until browned and all the liquid has evaporated, about 5 minutes. Season with salt.

4. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes.

5. In a medium bowl, combine the ricotta cheese, spinach, egg, the 1/4 teaspoon salt and pepper.

6. To assemble: Spread 1 cup of tomato sauce on the bottom of a 13 x 9 inch baking dish.

7. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle, roll and place seam side down into baking dish. Repeat with the remaining slices.

8. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

9. Cover loosely with foil and bake for 45 minutes.

10. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Carb-Free Version – Eggplant Rollatini aka Roll-Ups

Yields 6 servings

2 Medium Italian Eggplants, Cut Lengthwise Into 1/4-Inch Slices

4 Cups Tomato Sauce or Store Bought Marinara Sauce

1 Large Egg

1 (15-Ounce) Container Ricotta Cheese, Drain Excess Liquid

1 (10-Ounce) Package Frozen Chopped Spinach, Thawed and Drained

1 Cup Mozzarella, Shredded

1/2 Cup Grated Parmesan Cheese (Plus More for Serving)

1 Garlic Clove, Minced Salt and Pepper, To Taste

Preheat oven to 400°F.

1. Cut both ends off of the eggplants. Then cut the eggplants lengthwise, about 1/4-inch thick slices, until you have about 10 slices.

2. Lay eggplant slices onto a parchment-lined baking sheet.

3. Drizzle oil onto eggplant as well as season with salt and pepper.

4. Place in the oven for 5 minutes or long enough to soften the slices.

5. In a medium bowl, combine egg, ricotta, Parmesan, spinach, mozzarella and garlic.

6. To assemble: Spread 1 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

11. Spread about 2 tablespoons of the ricotta mixture onto an eggplant slice, roll and place seam side down into baking dish. Repeat with the remaining slices.

12. Spread the remaining 1 -2 tablespoons of sauce over each of the rolls-ups.

13. Cover loosely with foil and bake for 45 minutes.

14. Uncover and add mozzarella on top of the roll-ups and bake for about 5-10 minutes or until the cheese is melted.

Tomato Sauce Link: https://youtu.be/AildtKWAKj8

Comfort Soup on a Budget – Poor Man’s Country Style Soup

Poor Man’s Country Style Comfort Soup is a very flavorful comforting soup, also referred to as Minestra di Campagna or Minestrone from the region of Campagna Italy. Don’t let the Poor Man in the title fool you. This Country Style Comfort Soup is simple and easy to make, great if you are on a budget and very filling for a quick night meal or family dinner. This Poor Man’s Country Style Soup is great as a meal in itself.

Minestra di Campagna – Poor Man’s Country Style Soup
Serves 4

1 cup dried white beans (Great Northern or Cannelli) Soaked overnight in enough cold water to cover beans by 4 inches.
Or 2 cups of canned beans, drained and rinsed

6 slices of pancetta, chopped (Bacon can be substituted)
1 large onion, finely chopped
1 carrot, peeled, finely chopped
2 celery stalks, finely chopped
½ head of cabbage, cut into 1-inch squares
2 cups of beans
8 cups water
Freshly grated Parmesan cheese
Extra-virgin olive oil
Salt and pepper to taste

1. Coat the bottom of a large pot with the olive oil.
2. Add pancetta, onion and garlic and sauté until the onion starts to sweat.
3. Add the carrots, celery and cabbage and continue to sauté about 5 minutes.
4. Add 8 cups of water and bring to a boil and continue to cook about 30 minutes.
5. Partially cover pot, reduce heat and simmer until beans are tender, stirring occasionally, about 1 hour.
6. Season with salt and pepper.

Pesto Chicken Parmesan Salad That is Quick and Easy

This flavorful Pesto Chicken Parmesan Salad is loaded with lots of freshness with only a few simple ingredients. The pesto brings this salad to the next level in goodness. It is perfect for a hearty lunch or dinner meal. The possibilities of ingredients you can add to this salad are endless. It is one you will be making over and over.

Pesto Chicken Parmesan Salad

1 lb Chicken, Breast or Tenders

¼ cup Pesto (add olive oil if pesto is too thick)

4 cups of Lettuce of your choice

½ cup Feta Cheese

12 Baby Tomatoes, halved

1 Avocados, sliced or cubed

Shaved Parmesan Cheese

½ cup Pine Nuts, lightly toasted

Salt and pepper

1. In a bowl, place chicken and pesto. Evenly coat the pesto all over the chicken.

2. In a saute pan, over medium heat, place chicken to cook. Once cooked, remove, cool and slice into bite-size cubes.

3. In a large serving bowl, place salad greens evenly spread out.

4. Evenly place cooked pesto chicken, halved baby tomatoes, and sliced avocado all over the top of the lettuce.

5. Add shaved parmesan cheese and toasted pine nuts.

6. Randomly add small dollops of pesto sauce all over for a final touch.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

This quick, easy, and hearty one-pot comforting soup will become a family favorite. The sweetness from the Escarole, creaminess from the white beans, and spiciness from the sausage, this has all the classic Italian flavors for a warm and comforting meal.

Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Serves 5 – 6

1 tsp olive oil

1 lb Italian sausage (sweet or hot)

4 large Garlic Cloves, minced

1 head Escarole, trimmed and cut into 2-inch pieces

3 cups White Beans (canned is ok – about 2 cans)

4 cups Chicken Stock

½ stick Butter

½ cup Parmigiano Cheese, grated

2 Roma Tomatoes, diced (or canned about 1 cup)

2 tbsp Parsley, chopped

½ tsp Red Pepper Flakes, optional

1. Place olive oil in a stockpot and heat. Once oil is hot, sauté sausage until brown.

2. Add garlic and onion and continue until onion translucent.

3. Add escarole and cook until wilted, about 2 minutes.

4. Add beans and tomatoes and cook for 1 minute.

5. Add stock, cover and bring to a gentle boil.

6. Once escarole has all cooked down, stir in butter, cheese, and parsley. Continue cooking until butter has melted.

7. Season with salt and pepper.

8. Ladle stew in a bowl, sprinkle with parsley, cheese and drizzle a good quality olive oil on top.

ROASTED BEETS, CARROTS & SWEET POTATOES

This is the perfect side dish to accompany your holiday meals because it is easy, versatile and that works with any main dish. During the holiday season when we are all bringing dishes for potlucks, this is my go to dish because it is so easy to make and I get many requests for the recipe. These vegetables are so hearty that sometimes I even serve is as a main meal. If I have any leftovers, I will have them for breakfast; add a couple eggs, some cheese and I have just repurposed my leftovers for a scrumptious omelet. When making this dish, keep in mind that you can use any root vegetable and in whatever quantities you want. It is a very forgiving recipe.

Serves 6 – 8
Cooking: 50 – 70 min, depending on cut size

3 Large Red Beets
2 Potatoes of your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
1/4 Cup Chopped Fresh Parsley, for garnish

For the Dressing:
1/4 Cup Olive Oil
2 Tablespoon Red Wine Vinegar
1 Tablespoon Honey (To make vegan, can substitute for Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper

Preheat oven to 350 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing on the vegetables and stir to evenly coat all of the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender 1 to 1 1/2 hours, depending on cut size. Note: If you are concerned with the vegetables getting to dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Serve hot or at room temperature.

HOW TO MAKE EASY STUFFED BELL PEPPERS WITH GROUND BEEF AND RICE

This dish is perfect for relaxing dinner plus each bell pepper is loaded with lots of goodness your family is going to love. It is just right for that cozy family night meal. Also makes for great leftovers.

Serves 4-6
Cooking: 50-60 min

6 Bell Peppers
Salt and Pepper, to taste
Parsley for garnish, chopped

Filling
1 ½ lb Ground Beef (vegetarian – replace the meat for mushrooms)
1 Onion, finely chopped
4 cloves of Garlic, minced
2 cup Rice, cooked
1 cup Ricotta Cheese
1 cup Mozzarella, shredded
½ cup Parmesan Cheese
1 Tablespoon Chili Powder
1 Tablespoon Dried Oregano
2 Teaspoons Paprika
½ Teaspoon Red Pepper Flakes

Topping
Tomato sauce
Fresh Mozzarella Cheese, sliced

Preheat oven to 350 degrees
1. Place ground beef in a sauté pan and brown.
2. When meat is browned, add onions and continue to cook until translucent.
3. After onions are cooked, remove sauté pan off the heat, add remaining ingredients and mix to incorporate.
4. Prepare the peppers by slicing the peppers and cleaning out the ribs and seeds. Lightly sprinkle salt inside the pepper to give it extra flavor.
5. Spoon meat filling into each pepper.
6. Add 2 tablespoons of tomato sauce on top of each pepper.
7. Place stuffed peppers in a baking dish along with 1 cup of water in the base of the dish.
8. Cover with foil and bake for 50 – 60 minutes. During the baking time, check on the peppers to ensure there is always water in the bottom of the baking dish. This will help keep peppers moist as well as the peppers not burning or sticking to the bottom of the when pan.
9. About 5 minutes before the peppers are ready, sprinkle the desired amount of mozzarella cheese on top and continue to bake until cheese is melted.
Note: Yield will vary depending upon the size of the peppers.

Pasta and Beans ITALIAN Style | QUICK Family Dinner

Pasta and Beans is a quick and flavorful dish that is perfect for weeknight dinners. Don’t let the simplicity of this dish mislead you, it is a very hearty authentic Italian meal.
Pasta and Beans, also known as Pasta e Fagioli, was a staple in my grandmother’s life when she grew up living in Italy. It is also the same dish that was passed down to my mother when she grew up. It has become one of those dishes I love to make on a cold day, wearing my comfy clothes, relaxing on the couch in a warm blanket wrapping me up and eating out of a big soup bowl. Yum Yum

2 -3 Tablespoons Olive Oil
2 Garlic Cloves, crushed
½ Onion, diced
1 Celery stalk, finely diced
1 cup Tomatoes, diced
1 14 oz can Beans
1 Bay Leaf, Optional
1 cup Water, more can be added if thinner sauce is preferred
8 oz Pasta
Salt & Pepper to taste

1. In a large sauté pan, add olive oil, garlic, and celery. Cook over medium-high heat until onions are translucent, about 3-5 minutes.
2. Add tomatoes and cook for 15 minutes on low heat.
3. Add Bay leaf and beans and water. Cook for another15 minutes on low heat.
4. While the beans are cooking, pasta can be cooked in salted water.
5. Once pasta is cooked, add to bean sauce. Pasta water can be added to the dish is you prefer it juicier.
6. Bring to a boil, remove bay leaf and taste for seasoning
7. Garnish with parmesan cheese.

MOM’S STUFFED ZUCCHINI

This is an easy baked stuffed Zucchini recipe that is healthy, tasty and perfect if you are looking for a vegetarian idea. In this video, my mother and I are making the best stuffed scrumptious zucchini dish along with my 94 year old grandmother Grace. With the abundance of zucchini growing in the garden, I wanted to make a tasty and healthy alternative to the tons of Zucchini bread I have been seeing a lot of lately. This is such a versatile recipe that you can add pretty much any additional sautéed vegetables or cooked meats to the zucchini. This is great served with a salad or a side of grilled meat.

MOM’S STUFFED ZUCCHINI
Serves 4

2 Zucchini, ends trimmed off
1 small zucchini, grated with skin
½ onion, diced and sautéed
1 egg
¾ cup Ricotta Cheese
2 tablespoons Parmesan Cheese, plus additional for garnish
Mozzarella, fresh Bocconcini balls or if unavailable, cubed mozzarella
Salt to taste

Preheat oven 375 degrees
1. In a stock pot, add enough water to cover zucchini, place over high heat until water comes to a boil. Once water is boiling, add zucchini to stock pot, lower to medium-low heat and parboil zucchini for about 5 minutes.
2. Once Zucchini has come out of the hot water and cooled, cut zucchini in half-length wise. Gently scoop out the center, without damaging the zucchini “boat” we are trying to make. Chop zucchini centers until in a very small dice.
3. In a large bowl, add grated small zucchini, about half of the diced zucchini, egg, ricotta and parmesan cheese and mix well.
4. In a baking dish, place scooped out zucchini boats. Drizzle olive oil and salt in each zucchini boat.
5. Place 4 – 6 Bocconcini balls in each zucchini boat. The amount can vary depending on zucchini size or amount of cheesiness desired.
6. Evenly divide filling amongst the zucchini.
7. Final drizzle of olive oil and sprinkling of parmesan cheese on top.
8. Bake for 40 minutes.
9. Cool before serving. Mangia (eat) and Enjoy!

How to Make Homemade Marinara Sauce

Yields: 4 – 6 servings

Ingredients:

2 – 14 oz can of tomatoes (crushed or whole peeled)
1 – 28 oz can of tomato puree
1 small onion, finely diced
2 garlic cloves, minced
Olive oil
Salt and pepper to taste

1. In a sauce pot over medium heat, add enough oil to coat bottom of pot.

2. Add onions and garlic. Cook until onions are translucent, about 3-5 minutes.

3. Add tomatoes and cook for 20 – 30 minutes.

Note: Fresh basil and hot pepper are a great addition to this recipe.

How to Make Chicken Cacciatore

Chicken Cacciatore Recipe

Yields: 4-6 servings

Ingredients:

1 lb Mushrooms, sliced
6-8 Chicken Thighs, season with salt and pepper
1 large Bell Pepper, diced
1 large Onion, diced
1 large Fennel Bulb, fronds removed and cut into thin slices
3 cloves Garlic, minced
1 tablespoon Fresh Rosemary, finely chopped
1 tablespoon Fresh Thyme, finely chopped
1 cup Liquid (Broth, Water, or Dry White Wine)
2 tablespoon Tomato Paste
Salt & Pepper to taste

Preheat oven to 350 degrees F.

1. Heat oil in a large, high-sided, oven-safe skillet or Dutch oven over medium-high heat. Working in batches, brown chicken on all sides, turning occasionally, 4 to 5 minutes. Place the chicken on a plate and set aside.

2. Reduce heat to medium and add peppers, garlic and onion to the pan; cook, stirring often, until soft, about 3 minutes. At this point, add a little bit of broth if your pan needs to be deglazed.

3. Add mushrooms into the pan, along with rosemary, thyme and tomato paste.

4. Add remaining broth and taste for seasoning. Add more liquid if you it like juicier.

5. Add chicken and its juices back into the skillet.

6. Place skillet in the oven and cook for 20-30 minutes.

7. The last 10 minutes of cooking, add fennel.

8. Let stand for 10 minutes before serving. You can garnish with fronds from fennel just before serving.

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