Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Baked Feta Pasta

Yield: 4 servings

2 pints cherry tomatoes

3-6 cloves garlic

1/4 cup olive oil

salt and pepper

1/2 tsp red pepper flakes

8-ounce block feta cheese

8 ounces dried pasta of choice

1/4 cup fresh basil, chopped

1. Preheat oven to 400°F. Line an oven-safe baking dish with parchment paper.

2. Place cherry tomatoes and garlic cloves in baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.

3. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.

4. Bake for 35 minutes, until the cherry tomatoes burst and the feta cheese melts.

5. While the tomatoes and feta are baking, cook the pasta until al dente. Drain, reserving 1/2-cup of the cooking liquid.

6. Add cooked pasta and basil leaves to the tomatoes and feta, and toss everything to combine. Garnish with more fresh basil and serve warm.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/

Basil Tahini Dressing

Yield: 1 cup

1/2 cup tahini

1/4 cup basil (loosely packed)

1/4 cup lemon juice

1/3 cup water

2 cloves garlic

1 tbsp olive oil

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth.

2. Add up to ¼ cup more water to get desired consistency.

https://www.platingsandpairings.com/roasted-broccoli-with-garlic-basil-tahini-sauce/

Basil Pesto Chicken with Roasted Vegetables

Yield: 4 servings

2 cups basil

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp mint

1 clove garlic, minced

1 pound chicken breast, chopped

2 carrots, chopped

2 zucchinis, chopped into quarter moons

1 yellow squash, chopped into quarter moons

1 small red onion, chopped

1. Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

2. To make the pesto, in a blender, combine the basil, oil, lemon juice, mint, and garlic and process until smooth. Add salt and pepper to taste.

3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.

4. Bake 30 minutes or until the chicken is cooked through, stirring once halfway through.

https://autoimmunewellness.com/basil-pesto-chicken-with-roasted-veggies/

Lemon Herb Tahini Dressing

Yield: 1/2 cup

1/4 cup tahini

juice of 1 lemon

1 tbsp red wine vinegar

2 cloves garlic

1/4 cup fresh basil

1 tsp fresh oregano

1 tsp fresh/dried thyme

salt and pepper

3-5 tbsp water

1. Add all ingredients to a blender, starting with 3 tablespoons of water. Blend on high until smooth and creamy.

2. If too thick, add more water 1 tablespoon at a time until you reach your desired consistency.

https://www.simplyquinoa.com/how-to-make-tahini-dressing-4-ways/

Avocado Aioli

Yield: 1 1/2 cups

2 avocados

1/2 cup sour cream

2 tbsp basil, chopped

1 tbsp garlic, minced

2 tbsp lemon juice

2 tbsp lime juice

1 serrano chile or jalapeño, minced

1 small shallot, minced

salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.

2. Fold in remaining ingredients.

https://www.foodandwine.com/recipes/avocado-aioli

Cauliflower Herb Egg Cups

Yield: 12

2 cups riced cauliflower

1/2 tsp basil

1/2 tsp oregano

1/4 tsp dill

8 eggs

1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheese, divided

1/2 cup all purpose flour

1/2 tsp baking powder

1. Preheat oven to 350F. Line a standard sized muffin pan with parchment liners and set aside.

2. In a large bowl, mix together the cauliflower, herbs, eggs, salt, pepper, and half the cheese until well combined.

3. Stir in the flour and baking powder until completely incorporated.

4. Spoon the mixture into the muffin pan, filling nearly full. Sprinkle tops with rest of the cheese.

5. Bake for 20 to 25 minutes, until muffins are baked through and no longer jiggle.

https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/

Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Tofu "Feta"

Yield: 1 1/2 cups

1 block extra firm tofu

1 tsp salt

1 tbsp oregano

1 tsp basil

1/4 cup lemon juice

1/2 cup apple cider vinegar

1/2 cup water

2 tbsp olive oil

1 tsp salt

1. Cube the tofu, and lay the cubes on paper towels. Place more paper towels on top and put something heavy on top to press out some of the liquid. Let sit for at least 30 minutes.

2. Preheat oven to 350F. Line a baking sheet with parchment paper.

3. Place the tofu cubes in a single layer onto prepared baking sheet. Sprinkle with salt. Bake for about 15 minutes, to dry out the tofu.

4. In the meantime, in a medium bowl, combine all other ingredients. Whisk to combine.

5. Add the tofu and stir, making sure all the tofu is coated and soaking in the liquid. Marinate in the fridge for at least 3 hours, or over night.

https://www.rabbitandwolves.com/vegan-watermelon-mint-and-feta-bites/

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Garlic Herb Tahini Dressing

Yield: 1 cup

1/4 cup parsley

1/4 cup basil

1 clove garlic

juice of 1 lemon

1/4 cup olive oil

1/4 cup tahini

1/4 cup water

1 tbsp honey

salt and pepper, to taste

1. Combine all ingredients in a blender and blend on high until smooth.

https://www.runningtothekitchen.com/garlic-herb-tahini-dressing/

Thai Basil Chicken

Yield: 3-4 servings

2 tbsp coconut oil

10 oz ground chicken

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tbsp fish sauce

1 tsp tamari

1 tsp maple syrup

1/2 tsp chili flakes (or 1 jalapeno cut into slivers)

1 bunch Thai basil leaves, roughly chopped

salt and pepper, to taste

1. In a large pan, heat the oil over medium-high heat. Add the ground chicken and stir fry until chicken is almost cooked through.

2. Add the shallots, garlic, fish sauce, tamari, maple syrup, and chili flakes. Stir to combine well. 

3. When chicken is fully cooked, add basil leaves and stir until the basil leaves wilt and becomes fragrant.

4. Season with salt and pepper and serve immediately.

https://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Lemon Garlic Basil Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1 tbsp basil, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, combine olive oil, lemon juice, garlic, basil, cayenne pepper, and salt and pepper.

3. Place the chicken in the same bowl and let marinate for at least 15 minutes.

4. Place the chicken on prepared baking sheet. Bake for 20 to 30 minutes or until chicken is cooked through.

UltraSimple Diet Companion Guide

Orange, Zucchini, and Basil Dressing

Yield: 3/4 cup

2 oranges, peeled, roughly chopped

1/4 small zucchini

1/4 cup fresh basil

1 tbsp maple syrup (or 1 pitted date)

salt and pepper

water as needed to thin

1. Combine all ingredients in a blender and blend on high until smooth. Add water to desired consistency.

Grounded Nutrition Salad Dressings

Asparagus with Shallots and Herbs

Yield: 2-3 servings

1 bunch asparagus

1 large shallot, sliced

1 tbsp olive oil

salt and pepper

1 tsp thyme, chopped

1 tsp basil, chopped

1/2 tsp cayenne pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place asparagus and shallot onto prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10 minutes or until asparagus is just cooked and shallots have softened.

3. Top asparagus with fresh herbs and cayenne pepper and serve.

UltraSimple Diet Companion Guide

Asparagus with Roast Garlic and Shallots

Yield: 2-3 servings

1 bunch asparagus

3 cloves garlic (peel on)

2 tbsp olive oil, divided

1 large shallot, sliced

1 tbsp parsley, chopped

1 tbsp basil, chopped

1/2 tsp thyme, chopped

1/2 tsp cayenne pepper

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place asparagus on baking sheet. Place garlic cloves on same baking sheet. Drizzle with one tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes.

3. In a medium pan, heat the second tablespoon of olive oil over medium heat. Sauté shallots until they start to caramelize, about 10 minutes. Remove from heat and set aside.

4. In a small bowl, combine the fresh herbs with the roasted garlic. Add the cayenne pepper, salt, and pepper. Stir to combine.

5. To serve, top the asparagus with caramelized shallots and the roasted garlic and fresh herbs.

UltraSimple Diet Companion Guide

Pad Thai (Saltspring)

Yield: 4 servings

4 oz brown rice noodles

2 tbsp oil, divided

1/2 yellow onion, sliced

2 carrots, thinly sliced

1 red pepper, thinly sliced

1 zucchini, thinly sliced or spiralized

1 egg, beaten

1/2 cup peanuts, chopped

1/2 cup fresh herbs (cilantro, basil, green onion), chopped

Sauce:

3 tbsp fish sauce

3 tbsp maple syrup

3 tbsp vegetable stock

2 tbsp white vinegar

1 tbsp tamari

1 tsp chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.

2. Prepare the sauce by combining all sauce ingredients in a jar and shaking vigorously to combine.

3. In a large saute pan, heat one tablespoon of oil over medium-high heat. Add the vegetables and saute for 2 to 3 minutes or until tender-crisp. Remove from heat and set aside.

4. Drain the noodles.

5. Add another tablespoon of oil to the pan. Add the noodles and stir fry for one minute.

6. Add the sauce and cook for another minute or two, until the sauce is starting to thicken and stick to the noodles.

7. Push the noodles aside to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Toss everything around with the tongs - the egg mixture will stick to the noodles and everything will start getting sticky.

8. Return the cooked vegetables to the pan, toss together, and remove from heat.

9. Stir in the peanuts and herbs and serve immediately.

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/