Category Archives: Weeknight Dinner

Three-Cheese and Basil Lasagna

Three-Cheese Basil Skillet Lasagna

Cheese and yummy, especially with homemade pasta
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Keyword: Inspired by Marley Spoon
Servings: 4 servings
Calories: 541kcal

Equipment

  • Large oven-proof skillet / pan (10" or greater)

Ingredients

  • Fresh lasagna sheets
  • 1 oz Parmesan
  • 4 oz mozzarella
  • 12 oz ricotta
  • 22 oz can whole-peeled tomatoes
  • 4 cloves garlic
  • 2 tsp oregano fresh or dry
  • ½ tsp red pepper flakes
  • 1 bunch fresh basil lots, for layering

Instructions

  • First, cut the lasagna sheets to fit perfectly in your chosen oven-proof skillet. Place the skillet on top of the noodles and cut them to shape, making sure they fit into the pan; the can go up the sides a little. Set noodles aside.
  • Then, make the sauce. Crush the tomatoes well. Finely chop or smash the garlic. Chop the fresh herbs. Heat 1-2 tbsp oil in the skillet over medium. Add ⅔ of the garlic and cook until it’s golden brown. Add the crushed tomatoes. Add the herbs and red pepper flakes. Bring to a gentle boil. Add salt and pepper to taste. Allow to simmer, and season appropriately.
  • While that simmers, grate the Parmesan and mozzarella. To a medium bowl, add the 12 oz ricotta, the parmesan, and half of the grated mozzarella. Season with a bit of salt and pepper. You could also chop up a bit of thyme or oregano to add here. Don’t go overboard.
  • Pre-heat the oven to 450ºF. Separate the basil leaves from the stems, and put near your layering workspace. When the sauce is done, pour into a separate bowl and wipe out the skillet. Then, start making the layers.
  • Start with ¼ cup of sauce on the bottom of the skillet. Add one layer of the noodle sheets. Top with another ¼ cup or so of sauce, then half of the ricotta mix, and then a layer of basil. Add another layer of lasagna, then a bit more sauce, and then the rest of the ricotta mix, and finally another layer of basil. Add one more layer of noodles, the remainder of the sauce (you may also need to leave some extra), and sprinkle the top with mozzarella.
  • Bake on the center rack until it’s done, about 20 minutes. Let sit for 10 minutes after removing from the oven, to let the pasta sheets absorb the remaining liquid. Serve when done.

Nutrition

Calories: 541kcal | Carbohydrates: 58g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 613mg | Potassium: 598mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 16mg | Calcium: 490mg | Iron: 5mg
Nutrition Facts
Three-Cheese Basil Skillet Lasagna
Amount Per Serving
Calories 541 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 133mg44%
Sodium 613mg27%
Potassium 598mg17%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 4g4%
Protein 30g60%
Vitamin A 1045IU21%
Vitamin C 16mg19%
Calcium 490mg49%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Enchilada Casserole with Poblano, Beans and Cheese

This is an instant classic. It’s not particularly difficult, nor is it particularly easy. It is full of flavor and fiber and it saves really well. Cook the beans perfectly and season the sauce just right and it’s an excellent all-around meal.

Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Dry Beans, Enchiladas
Servings: 6 servings
Calories: 653kcal

Equipment

  • Pressure cooker
  • Large casserole dish (13-inch by 9-inch)

Ingredients

Beans

  • 340 g dry black beans
  • Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Enchiladas

  • 18 tortillas 6 inch, preferrably half-corn/half-flour or corn
  • ½ tbsp olive oil
  • 2 medium red onions 4 tbsp finely minced, chop the rest
  • 2 large poblano peppers trimmed, chopped into ½” pieces
  • ½ tsp salt
  • 4 cloves garlic minced
  • 1 bunch cilantro finely mince stems and chop leaves
  • 12 oz cheese sharp cheddar; can also include Monterey Jack

Sauce and Spices

  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 4 tbsp flour
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp chipotle
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt

Instructions

Beans

  • Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
  • When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. In a small spice bag, add a bay leaf, 1” piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
  • Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Prep and Enchilada Sauce

  • While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
  • Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
  • Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Prepare enchiladas

  • Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
  • Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
  • Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
  • Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
  • Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
  • Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.

Nutrition

Calories: 653kcal | Carbohydrates: 75g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1411mg | Potassium: 1016mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1395IU | Vitamin C: 48mg | Calcium: 563mg | Iron: 5mg
Nutrition Facts
Enchilada Casserole with Poblano, Beans and Cheese
Amount Per Serving
Calories 653 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 1411mg61%
Potassium 1016mg29%
Carbohydrates 75g25%
Fiber 14g58%
Sugar 6g7%
Protein 29g58%
Vitamin A 1395IU28%
Vitamin C 48mg58%
Calcium 563mg56%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Variation on a delicious theme
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Quick
Servings: 2 servings
Calories: 673kcal

Ingredients

  • 1 lb broccoli
  • 1 lb Brussels sprouts
  • ½ cup french lentils about 110g, rinsed
  • 4 cups arugula
  • 2 oz Parmesan cheese finely grated
  • 1 small lemon for 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced or crushed
  • 1 pinch red pepper flakes
  • 3 tbsp olive oil divided
  • 1 tsp salt

Instructions

  • Preheat oven to 425ºF and place a rimmed baking sheet in the oven to preheat. Cut the broccoli into bite-sized pieces. Trim the ends of the sprouts, and cut into small pieces; small ones in half, large ones into thirds or quarters.
  • Toss the broccoli and Brussels sprouts in about 1 tbsp olive oil, and some salt and pepper to taste, until they are lightly coated. Arrange in a single layer on the baking sheet, spreading them out as much as possible. Bake for 15 to 20 minutes, tossing halfway through, until the vegetables are caramelized and tender.
  • While that bakes, bring 1.25 cups water to a boil in a small saucepan. Add the lentils. Reduce to low, cover and simmer for 20 to 25 minutes, until the lentils are tender and retain their shape. Drain off the remaining water, if any.
  • Meanwhile, prepare the lemon dressing. To a medium bowl (if you want to mix the salad in it later), whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 clove of garlic, and a pinch of red pepper flakes. Add about ¼ tsp salt and freshly ground black pepper.
  • When the veggies and lentils are done, add the arugula to the dressing, and then add the veggies and lentils, tossing gently. Add the Parmesan and toss gently. Add salt and pepper as needed.

Nutrition

Calories: 673kcal | Carbohydrates: 71g | Protein: 37g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 1761mg | Potassium: 1460mg | Fiber: 30g | Sugar: 13g | Vitamin A: 3541IU | Vitamin C: 334mg | Calcium: 605mg | Iron: 9mg
Nutrition Facts
Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing
Amount Per Serving
Calories 673 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 8g50%
Cholesterol 19mg6%
Sodium 1761mg77%
Potassium 1460mg42%
Carbohydrates 71g24%
Fiber 30g125%
Sugar 13g14%
Protein 37g74%
Vitamin A 3541IU71%
Vitamin C 334mg405%
Calcium 605mg61%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Sauerkraut and White Bean Soup

A simple soup great for the winter. Serve with a crusty bread to soak up the delicious broth.

Sauerkraut and White Bean Soup

Experiment with the bean choice in this simple soup
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 210kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 cup dry white beans Royal Corona, Large White Lima, Alubia Blanca
  • 2 carrots
  • 2 celery stalks
  • 1 large yellow onion
  • 6 cloves garlic
  • 1 tsp thyme dried or fresh
  • 3 tbsp olive oil
  • 2 cups broth bean, vegetable, no-chicken
  • 2 cups sauerkraut drained

Instructions

  • First, prep the beans. Ideally, pre-soak the beans for at least four hours in a 1% salinty water. Then drain and add to the pressure cooker along with plenty of water, at least enough to cover by 1" or so. In a cheese cloth or cloth bag, put half the onion, some carrot and celery chunks (or celery greens) and a few cloves of garlic. Add some peppercorns and pepper flakes, but only a pinch or two of each. Add a small piece of kombu. Tie and add to the mixture. Heat to high pressure for the appropriate time for the type of beans. Allow pressure to release naturally, and check for doneness. If not done, repressurize to low pressure for a few minutes and then allow pressure to release for 10 minutes before releasing the rest of the pressure.
  • While that cooks, peel and dice the remaining vegetables and place in one bowl. Vegetables for this part include one carrot, one celery rib, and the remaining half of the onion. Peel and thinly slice the remaining cloves garlic and also add to the bowl too.
  • When the beans are almost done, warm 3 tbsp olive oil in a large stock pot over medium heat. Add the vegetables and sauté until soft, about 10 or 15 minutes. (Resist the urge to add salt – saurkraut can be very salty on its own.) Add the thyme and 2 cups broth. Stir well.
  • Drain the sauerkraut well, allowing to drip.
  • Gently add the beans and the sauerkraut. Stir until mixed and gently simmer on medium heat for about 10 minutes. The soup should be very hot. Check for seasoning and ladle into soup bowls. Serve with a crusty bread.

Nutrition

Calories: 210kcal | Carbohydrates: 29g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 804mg | Fiber: 8g | Sugar: 4g | Vitamin A: 3595IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 4mg
Nutrition Facts
Sauerkraut and White Bean Soup
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 648mg28%
Potassium 804mg23%
Carbohydrates 29g10%
Fiber 8g33%
Sugar 4g4%
Protein 9g18%
Vitamin A 3595IU72%
Vitamin C 12mg15%
Calcium 115mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Shakshuka 2: Simpler, Fresher

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Shakshuka 2: Simpler, Fresher

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Dinner
Cuisine: California, Middle Eastern
Keyword: Quick
Servings: 2 servings
Calories: 409kcal

Ingredients

  • 3 tbsp olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 lb tomatoes diced
  • 1 jalapeno pepper small diced
  • 1 red bell pepper chopped
  • 4 large eggs
  • ½ bunch cilantro (optional) thick stems removed, rest chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350ºF.
  • Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
    3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
  • Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
    2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
  • Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
    4 large eggs, salt and pepper
  • Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
  • Garnish with cilantro and serve right from the skillet.
    ½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Calories: 409kcal | Carbohydrates: 18g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 2485mg | Potassium: 893mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4504IU | Vitamin C: 119mg | Calcium: 100mg | Iron: 3mg
Nutrition Facts
Shakshuka 2: Simpler, Fresher
Amount Per Serving
Calories 409 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 372mg124%
Sodium 2485mg108%
Potassium 893mg26%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 11g12%
Protein 16g32%
Vitamin A 4504IU90%
Vitamin C 119mg144%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Goat Cheese Toast with Peppers, Tomatoes and Avocado

This is a great brunch and may even work well as a lunch or light dinner option, especially if you add an egg or increase the cheese.

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: California
Keyword: Quick
Servings: 2 servings
Calories: 490kcal

Ingredients

  • 4 slices bread whole wheat
  • 3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim or Poblano
  • 1 serrano pepper optional
  • 3 tomatoes heirloom or on-the-vine
  • 1 avocado
  • 5-6 sprigs basil
  • 4 oz goat cheese or whole-milk ricotta

Instructions

  • Slice the mild peppers and clean out the seeds. Chop the serrano pepper. Cut the tomatoes into medium-sized cubes or ½ slices, and very lightly salt (on the cutting board is fine). Cube the avocado. Slice or cut the basil.
  • Melt 1-2 tbsp butter in a skillet on medium-hot and add the serranos and sliced mild peppers. Season with salt and some pepper. Cook until the peppers are softened and a nice brown color in parts.
  • Toast the bread.
  • If using ricotta, whip it with some salt and pepper before spreading on the toast. For goat cheese, or other soft cheeses with plenty of flavor, just spread on a piece of toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers. Serve the tomatoes and avocados on the side, incorporating as you eat if you’d like.

Notes

  • Serves 2
  • For added protein, fry 1 egg per serving

Nutrition

Calories: 490kcal | Carbohydrates: 41g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 26mg | Sodium: 450mg | Potassium: 1154mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2790IU | Vitamin C: 62mg | Calcium: 182mg | Iron: 4mg
Nutrition Facts
Goat Cheese Toast with Peppers, Tomatoes and Avocado
Amount Per Serving
Calories 490 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 11g69%
Cholesterol 26mg9%
Sodium 450mg20%
Potassium 1154mg33%
Carbohydrates 41g14%
Fiber 14g58%
Sugar 10g11%
Protein 22g44%
Vitamin A 2790IU56%
Vitamin C 62mg75%
Calcium 182mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Eggplant Casserole with White Beans and Arugula

Eggplant Casserole with White Beans and Arugula

A much simpler meal if you buy the beans in a can and the marinara pre-made.
Prep Time1 hour
Cook Time30 minutes
Bean Soaking Time8 hours
Total Time9 hours 30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans, Winter
Servings: 4 servings
Calories: 394kcal

Equipment

  • Casserole dish (medium – about 2 quart)
  • Pressure cooker (if cooking from dry beans)
  • Immersion blender (optional, for marinara)

Ingredients

Beans

  • ¾ cup dry white bean cassoulet
  • 1 bay leaf
  • 1 piece kombu

Marinara

  • ½ tbsp olive oil
  • 1 large shallot
  • ½ stalk celery chopped (optional)
  • ½ carrot chopped (optional)
  • 2 cloves garlic minced
  • 1 sprig rosemary de-stemmed and chopped finely
  • ¼ tsp red pepper flakes
  • 1 14 oz can of tomatoes diced or crushed (or ~1 lb fresh, stemmed and chopped)
  • ¼ tsp salt

Casserole

  • 1.5 lb eggplant
  • 8 oz arugula or spinach
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 2 tsp salt
  • 10 sprigs basil half stemmed and chopped; half whole leaves
  • 1.5 tbsp white wine optional
  • 3 oz Parmesan cheese finely shredded
  • ¼ cup bread crumbs

Instructions

Beans

  • In the morning, rinse and pick over the beans and add to a bowl with water and 1% salt and soak for about 8 hours. About 60-90 minutes before your intended dinner time, drain the beans and add to a pressure cooker. Add enough water to cover by about one-half inch. Add the bay leaf and kombu. Cook on high pressure for 8 minutes. Allow pressure to release naturally for at least 25 minutes. Check consistency – you want them to be very well cooked, so they will mash well. Reserve about 1 cup of the bean water and drain and set aside.

Marinara

  • While the beans cook, make the marinara. Heat ½ tbsp olive oil in a large sauce pot over medium heat. Add the chopped shallot and celery and carrot (if using). Cook until softened and starting to develop color, about 10 minutes (depending on the heat). Then add the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Add the can of tomatoes (or fresh chopped tomatoes) and cook on medium-low for at least 10 minutes, covered, and up to 30 minutes, stirring frequently. When almost ready to assemble the dish, use an immersion blender to make the sauce smooth.

Make the casserole

  • Pre-heat the oven to 450°F. Trim the ends from the eggplant; slice the eggplant into ¼-inch-thick rounds. On a sheet pan, place the eggplant slices side by side. Drizzle (or spray) the eggplant with 1 tablespoon oil and season with salt and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, about 6 minutes per side. Keep the oven set at 450°F.
  • In a large pan over medium-high heat, warm 1 tbsp oil over medium. Working in batches if needed, add the baby greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
  • In the same pan used for the greens, warm 1 tbsp oil over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained white beans, ¼ cup bean water (or regular water), and 1.5 tablespoon white wine, if using. Cook, stirring occasionally, until the beans are seasoned and warmed through and the liquid has cooked off, about 2 to 3 minutes.
  • Transfer the beans to a medium bowl. Mash to a coarse paste.
  • Using a clean kitchen towel or several layers of paper towels, wring out the baby greens. Then, coarsely chop. In a 2.5 quart casserole or other baking dish, grease lightly with oil and. The order here will go: eggplant, basil, beans, greens, eggplant and sauce.
    Arrange a layer of eggplant slices, slightly overlapping or in two overlapping layers. Add the whole basil leaves as a layer. Then spread the entire bean mash evenly over the top and then top with all of the greens. Arrange the remaining eggplant slices in an even 1-2 layers on top. (You can also repeat layers if you wish.) Spoon the marinara over top – you want a layer, but not a pool of it, so you may have extra sauce.
  • Bake until the casserole is warmed through and the marinara is bubbling, about 10 minutes. While that bakes, mix together the chopped basil leaves, ¼ cup bread crumbs, the shredded Parmesan and 1-2 tsp olive oil together for a fun combined topping. After 10 minutes, top the casserole with the topping and return to the oven for 10-15 minutes, until the top is turning golden.
  • Remove from the oven and allow to cool for at least 10 minutes or up to 20 minutes.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1727mg | Potassium: 1632mg | Fiber: 14g | Sugar: 13g | Vitamin A: 4503IU | Vitamin C: 28mg | Calcium: 428mg | Iron: 7mg
Nutrition Facts
Eggplant Casserole with White Beans and Arugula
Amount Per Serving
Calories 394 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 1727mg75%
Potassium 1632mg47%
Carbohydrates 45g15%
Fiber 14g58%
Sugar 13g14%
Protein 19g38%
Vitamin A 4503IU90%
Vitamin C 28mg34%
Calcium 428mg43%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Skillet Chili with Cornmeal Drop Biscuits

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: Tex-Mex, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 465kcal

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

  • ¾ cup dry pinto beans (or 1 can pinto beans)
  • Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

  • 1 tbsp olive oil
  • 2 medium green bell peppers trimmed and chopped
  • 1 large yellow onion chopped
  • 1 jalapeño stemmed and chopped
  • 6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
  • ½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
  • 2 tbsp tomato paste

Spices

  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano fresh or dried
  • ½ tsp chipotle chili powder

Biscuits

  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp white vinegar
  • 2 eggs
  • 1 tbsp olive oil
  • tbsp honey
  • 2 oz cheddar cheese
  • ¼ cup water more or less

Serving

  • 2 oz cheddar cheese
  • ¼ cup sour cream

Instructions

  • Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
    3/4 cup dry pinto beans, Bean spices
  • Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
    1 tbsp olive oil
  • Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
    2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
  • Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
    6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
  • Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
  • In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
    1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
  • Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
  • Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
    2 oz cheddar cheese
  • Serve with the sour cream and cilantro.
    ½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Calories: 465kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 329mg | Potassium: 974mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1713IU | Vitamin C: 58mg | Calcium: 240mg | Iron: 4mg
Nutrition Facts
Skillet Chili with Cornmeal Drop Biscuits
Amount Per Serving
Calories 465 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 79mg26%
Sodium 329mg14%
Potassium 974mg28%
Carbohydrates 62g21%
Fiber 10g42%
Sugar 12g13%
Protein 18g36%
Vitamin A 1713IU34%
Vitamin C 58mg70%
Calcium 240mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

One-Pot Lemon Pasta

This is one of the quickest and most satisfying ways to make a weeknight pasta dish using dried pasta. It’s simple to make but it really tastes incredible, far outweighing the amount of work it takes.

Past variations have included arugula instead of spinach and a sliced jalapeno added instead of the red pepper flakes. Below is the classic.

One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Quick
Servings: 3 servings
Calories: 559kcal

Equipment

  • Water kettle
  • Wide, deep pan

Ingredients

  • 225 g spaghetti or linguine about ½ package
  • 250 g cherry tomatoes about 1 pint
  • 2 large lemons
  • ½ tsp red pepper flakes
  • 60 ml olive oil
  • 1 tsp kosher salt
  • 200 g spinach
  • 2 oz Parmesan

Instructions

  • Set the water kettle to boiling with more than 1 liter of water. Get out a wide, deep pan (wide enough to fit the pasta laying down, and deep enough to hold a good quantity of ingredients – about 3" or so).
  • Lay the dry pasta down in the pan. Halve the cherry tomatoes and throw them into the pan. Grate the 2 lemons and put the zest in the pan. (You can squeeze the lemon juice into a separate storage bowl to make a salad dressing, or save for something else.) Add 60 ml (4 tbsp) olive oil and 1 heaping teaspoons of a thick or flaky salt – or less of a fine grain salt. Add ½ tsp red pepper flakes.
  • Add about 600ml of the boiling water to the pan. Turn the burner on medium to medium-high and cover until it’s boiling again. Then, remove the lid and using tongs mix the pasta every 30 seconds or so, until it’s simmered for 6 minutes.
  • Simmer the pasta until most of the water had evaporated, about 6-10 minutes. Then turn off the heat and add the spinach, tossing to wilt the spinach some.
  • Serve, topping with grated permesan cheese.

Nutrition

Calories: 559kcal | Carbohydrates: 62g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 757mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6806IU | Vitamin C: 38mg | Calcium: 315mg | Iron: 4mg
Nutrition Facts
One-Pot Lemon Pasta
Amount Per Serving
Calories 559 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 13mg4%
Sodium 757mg33%
Potassium 739mg21%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 5g6%
Protein 19g38%
Vitamin A 6806IU136%
Vitamin C 38mg46%
Calcium 315mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Summer Vegetable Marinara with Polenta & Eggs

Delicious, dairy-free meal perfect for summer.

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: California
Keyword: Inspired by Sun Basket
Servings: 2 servings
Calories: 970kcal

Ingredients

Beans

  • ¾ cup dry white beans e.g., alubia blanca
  • bean spices

Polenta

  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup polenta
  • 1 tbsp olive oil
  • ½ tsp salt

Eggs, Marinara, Vegetables

  • 2 large eggs
  • 1 large red onion
  • 2 cloves garlic
  • 1 large red bell pepper
  • 1 ear corn
  • 1 pint cherry tomatoes
  • 3 sprigs fresh cilantro
  • 1 large lemon
  • 2 tbsp olive oil
  • ½ tsp salt

Instructions

Beans

  • Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
    ¾ cup dry white beans, bean spices

Polenta

  • In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
    2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

  • In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
  • Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
    1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
  • Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
    2 tbsp olive oil, ½ tsp salt
  • Carefully peel the eggs. Cut the eggs in half lengthwise.
  • Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Calories: 970kcal | Carbohydrates: 147g | Protein: 37g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2234mg | Potassium: 2508mg | Fiber: 20g | Sugar: 19g | Vitamin A: 5020IU | Vitamin C: 196mg | Calcium: 287mg | Iron: 12mg
Nutrition Facts
Summer Vegetable Marinara with Polenta & Eggs
Amount Per Serving
Calories 970 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 2234mg97%
Potassium 2508mg72%
Carbohydrates 147g49%
Fiber 20g83%
Sugar 19g21%
Protein 37g74%
Vitamin A 5020IU100%
Vitamin C 196mg238%
Calcium 287mg29%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.