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Dinner

Linguine with Spicy Leek & Tomato Sauce

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Serves: 4-6 Cooking Time: 15­-20 minutes

Ingredients

  • ● 1/4 cup of olive oil
  • ● 1/2 onion, chopped
  • ● 2-4 cloves of garlic, minced
  • ● 1/2 teaspoon dried crushed red pepper
  • ● 2-3 medium leeks, chopped and rinsed well (white & pale green parts only)
  • ● 1 1/4 pounds plum tomatoes, diced (or a large can of fire roasted tomatoes works well)
  • ● 1 can of tomato paste
  • ● 1/2 cup dry white wine (more for drinking while you cook)
  • ● 1 tablespoon of white wine vinegar
  • ● 12 ounces of pasta of your choice
  • ● 1 3/4 cups of freshly grated Parmesan cheese, divided
  • ● a bunch of fresh basi

Instructions

1

Heat olive oil in large skillet over medium-high heat. Add onion and saute for 2-3 minutes, until soft.

2

Next add in the garlic and stir to combine.

3

Cook for about 1 minute until garlic is fragrant then add in the leeks. Saute leeks until soft, stirring often about 6-8 minutes.

4

Add diced tomatoes, tomato paste, wine and vinegar. Stir to combine.

5

Bring sauce to a boil, then lower heat back down to medium low, cover and cook; checking after 10 minutes and stirring often. Tomatoes will begin to break down and sauce will come together.

Notes

Preparation Time: 10­-15 minutes Chef's note: if desired you can use an immersion blender to pulse sauce and make it creamy and smooth.

Dinner

Sweet Potato Quinoa Chili

Sweet Potato Quinoa Chili

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Serves: 10-12 Cooking Time: 45­-50 minutes

Ingredients

  • ● 1 tablespoon of olive oil
  • ● 1 medium onion, diced
  • ● 1 red and/or yellow pepper, diced
  • ● 1 green pepper, diced
  • ● 3-4 carrots, peeled and diced
  • ● 2-3 cloves of garlic, minced
  • ● 1-2 jalapeno peppers* optional if you like more heat
  • ● 3 tablespoons of chili powder
  • ● 1 tablespoon of cumin
  • ● ½ teaspoon of ground coriander *optional
  • ● 1 28 ounce can of crushed tomatoes
  • ● 1 15 ounce can of diced tomatoes, (I prefer fire roasted)
  • ● 4 cups of water
  • ● ½ cup of dry uncooked quinoa
  • ● 1 large sweet potato, peeled and shredded
  • ● 1 15 ounce can black beans, rinsed and drained
  • ● 1 15 ounce can kidney beans, rinsed and drained
  • ● 1 15 ounce can of pinto beans, rinsed and draine

Instructions

1

Heat oil in a large pot over medium high heat. Add in the diced onion, carrot, and bell peppers, stir, cover and cook until soft. About 8-10 minutes. During the last few minutes add in the minced garlic, stirring constantly until fragrant.

2

Next add in all the spices to the vegetable mixture. Stir to combine for about a minute or two. This will smell amazing.

3

Pour in the water, crushed tomato, diced tomato and dry quinoa. Stir and turn heat up to high until the chili begins to boil. Once boiling, add in the shredded sweet potato and turn the heat down to low and cover. Continue to cook stirring occasionally for about 20-25 minutes.

4

At this point the sweet potato will be melting into the chili, thickening it up and the quinoa will become soft. Allow to cook for another 20-25 minutes and add in the beans.

5

Continue to cook, stirring occasionally for another 10-12 minutes

Notes

Preparation Time: 25-­30 minutes