Red Wine Vinaigrette

 

Red Wine Vinaigrette

This Red Wine Vinaigrette is easy and fabulous. 5 pantry ingredients (including salt!) is all it takes for the easiest vinaigrette, ever.

5 from 64 votes

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PREP TIME 1 min

COOK TIME 1 min

TOTAL TIME 2 mins

SERVINGS 6 servings (2 tbsp each)

COURSE Pantry

CUISINE American

CALORIES 162

Ingredients 

• ▢ 1/2 cup olive oil
• ▢ 1/4 cup red wine vinegar
• ▢ 1 teaspoon Dijon mustard (see note 1)
• ▢ 1 teaspoon dried oregano (see note 2)
• ▢ Salt and freshly ground black pepper (see note 3)

Instructions 

• In a small bowl whisk together olive oil, vinegar, Dijon mustard, and oregano. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Crispy Cheese and Mushroom Quesadillas

I loved this recipe Lyla found on https://www.simplyrecipes.com/recipes/crispy_cheese_and_mushroom_quesadillas/

 Servings 5 quesadillas

Ingredients

• 2 tablespoons olive oil

• 1 pound cremini, button, or wild mushrooms, or a combination, thickly sliced

• 1 clove garlic, finely chopped

• 1/2 bunch scallions, thinly sliced

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

• 1 1/2 cups (about 6 ounces) grated cheddar or Monterey Jack, or a combination

• Small handful fresh cilantro leaves

• 10 (6-inch) corn tortillas

To Serve:

• Salsa

• Jalapeño peppers

  
  

  Method

  1. Cook the mushrooms: 

     In a large skillet over medium-high, heat the oil until it shimmers. Add the mushrooms to the pan and cook, stirring occasionally, for 5 minutes, or until they release some of their moisture.

     Add the garlic and scallions to the pan and cook for 2 to 4 minutes longer, or until the garlic is aromatic and the scallions soften. Add the salt and pepper.

     Assemble and cook the quesadillas: 

     Wipe out the skillet and place it over medium heat. (Alternatively, place a pancake griddle over the heat, or heat an electric griddle.)

     Once hot, place a tortilla in the pan and scatter with 2 tablespoons of cheese and 2 tablespoons of the mushrooms. Top with cilantro leaves and another 2 tablespoons of the cheese. Place a second tortilla on top and press down lightly.

     Cook on one side for about 1 minute, or until the cheese begins to melt. With a large spatula, flip the quesadilla over and cook for another 30 seconds, or until the cheese melts and the tortillas are lightly toasted with a few brown spots. Repeat with remaining tortillas, cheese, and filling.

     Alternative Microwave Method: Assemble the quesadillas as above. Place on a plate and microwave for about 1 minute, or until the cheese melts. Cut into quarters. (Your quesadillas will be softer and less crispy.)

     Serve: 

     Cut each quesadilla into quarters as they finish cooking and serve while hot.

     Alternatively, if you’d like to cook and serve all the quesadillas at once: Transfer each quesadilla as it’s done to a baking sheet in a 300°F oven to keep warm while you finish cooking the remainder. Serve the tortillas on a platter in the center of the table with salsa and some sliced jalapeños, if you like.

Creamy Lentil Tortilla Soup

This is such a good recipe! I will definitely be making this one again. A friend shared it with me from https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/print/20354/ 

This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian

       Ingredients

• 1tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils
• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• juice of 1 lime
• Kosher salt
• fresh cracked pepper

Garnish:

tortilla strips

sour cream

sliced jalapeno

fresh chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and cook, stirring frequently for 3-4 minutes.
3. Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute. 
4. Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine. 
5. Cover the pot and bring to a simmer over medium heat. 
6. Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.  
7. Add the juice of 1 lime and season to taste with salt and pepper.
8. Garnish and enjoy!

Notes

Don't worry about the coconut milk giving this vegan lentil tortilla soup a coconutty flavor. The spices in this dish are going to flavor the coconut milk so much that you really won't taste coconut at all. Also, the sweetness of the coconut milk is going to help balance out the acidity from the tomatoes which is why I love it in this recipe!

If you're not worried about this soup being vegan, you can substitute 3/4 of a cup of heavy cream in place of the can of coconut milk. You may have to add just a teaspoon or so of granulated sugar to balance out the acidity of the tomatoes if you're using heavy cream as you'll be losing that hint of sweetness from the coconut milk.

This is a simple recipe, so make sure that you salt LIBERALLY. Salt throughout the recipe and also season to taste with salt and pepper at the end too. Don't be afraid of the salt in this recipe - it's really going to boost the flavors of all the ingredients!

Feel free to use whatever lentils you have on hand if you don't have split red lentils. Split red lentils cooks in 5-7 minutes. But if you use another kind of lentil, you'll have to adjust the cooking time accordingly. Check the cook time on your lentils and start with the lowest recommend time. Taste the lentils throughout the cooking process and take the soup off the heat as soon as the lentils are tender and cooked through!

Find it online: https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/

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 Sunbasket recipe! It's so good! https://sunbasket.com/recipe/fresh-pappardelle-with-spinach-hazelnuts-and-ricotta-salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup (½ cup) pasta cooking water. Return the pappardelle to the pot. While the water is heating and the pappardelle is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

• Peel and finely chop the shallots. 
• Zest and juice the lemon, keeping the zest and juice separate. (Zest and juice 1 lemon; save the remaining lemon for another use.)
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley and cook until the liquid has thickened slightly, 1 to 2 minutes. 

Stir in the spinach (in batches if needed), peas, 1 tablespoon (2 TBL) lemon juice, and 2 tablespoons (3 TBL) butter (from your pantry) or 1 tablespoon (2 TBL) oil; cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the pappardelle to individual bowls and crumble the ricotta salata over the top. Garnish with the hazelnuts and serve. 

Kids Can!

• Juice the lemon.
• Strip the parsley leaves.
• Crush the hazelnuts.
• Crumble the ricotta salata.
• Garnish with the hazelnuts.

Top Rated

Pappardelle with wilted greens, hazelnuts, and ricotta salata

Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving 

20 Minutes

Pappardelle comes from the Italian word pappare, which means “to devour.” And that’s exactly what we love to do with these noodles, tossed with hearty greens, rich hazelnuts, and pleasantly salty ricotta salata. 

Get delicious recipes with organic produce and clean ingredients delivered

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

• 7 ounces Talluto’s fresh pappardelle (contains eggs)
• 1 or 2 organic shallots
• 1 organic lemon
• 4 or 5 sprigs organic fresh flat-leaf parsley
• 3 tablespoons dry-roasted hazelnuts
• 1 teaspoon red chile flakes (optional)
• 3 ounces organic baby spinach or other leafy greens
• ½ cup organic peas
• 1½ ounces ricotta salata

Nutrition per serving

Calories 600, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 260mg (11% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein21g
Contains: Milk, Eggs, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

VEGAN HOLLANDAISE SAUCE WITH GREEN ASPARAGUS

I was inspired me to buy some super fresh asparagus from our green market. I steamed it and tried out a vegan hollandaise sauce tonight and everyone (including Adrian) loved it which was a miracle. It was so easy and nice not having to deal with raw eggs. I got the recipe from:

https://www.exceedinglyvegan.com

INGREDIENTS (4 small starters):

Vegan hollandaise sauce ingredients:

• 1/2 cup cashews
• 1/2 cup water
• Juice of 1/2 lemon
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/3 tsp turmeric
• 1 tsp Dijon mustard

Other ingredients:

• 200 - 300g asparagus

METHOD:

All you need to do is add all vegan hollandaise sauce ingredients into a smoothie blender and blend until you got a smooth sauce. I used a vitamix on 10 and blended for 2 minutes.

Then cook the asparagus for 3-5 minutes. If you don't serve immediately instantly cool down the asparagus in ice water so it retains its green colour and freshness.

Drizzle the hollandaise sauce (either cold or warmed up) over the asparagus and serve. Enjoy!

Quick and Spicy Tomato Soup

This is such a quick and easy (the pasta literally cooks in the directly in the soup) recipe by Giada DeLaurentis.  I think it's delicious, 

Ingredients:

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

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

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. 
   
2. Directions: 
3. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Thanksgiving 2018

This year was a great Thanksgiving. Here is our menu.

Green Bean Casserole
Biscuits
Mashed Potatoes (I used an simple online recipe)
Faux Turkeys from Gardein and Fieldroast (Gardein was preferred by all of us but the other gravy was better)
Faux BBQ Chicken for Adrian by Gardein
Simple Roasted Carrots
Pumpkin Pie