Serves: 8 | Prep Time: 10 mins | Cook Time: 1 hr 10 mins

Ingredients

2 containers (15 oz. each) ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divide

2 eggs

1 jar Bertolli Tomato and Basil sauce

1 jar Bertolli Alfredo Sauce

12 uncooked lasagna noodles

Instructions

1. Preheat oven to 375°F. Combine ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, and eggs in a large bowl; set aside.
2. Combine sauces in medium bowl.
3. Spread 1 cup sauce mixture in 9×13″ baking dish. Layer 4 uncooked lasagna noodles, then 1 cup sauce mixture and 1/2 of the ricotta mixture; repeat. Top with remaining 4 noodles, then sauce mixture and remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hr. Remove foil and bake 10 mins. Let stand 10 mins before serving.

Tip: Try adding 1 lb. cooked, crumbled ground beef or Italian sausage or 4 cups of your favorite cooked vegetables evenly divided over each layer.

Serves: ~6

Ingredients

1 lb. angel hair

1 cup olive or sesame oil

1/2 cup lemon juice

3 garlic cloves, minced

1/2 cup Bragg’s, soy or tamari

2 tbsp grated ginger root

1/4 cup honey

3 carrots, julienned

2 cups portobello or 1 cup regular mushrooms

3-4 cups broccoli florets

Instructions

1. Cook pasta to desired doneness.
2. In a small saucepan, combine oil, lemon juice, garlic, Bragg’s, ginger and honey.
3. Pour about 1 cup of this sauce into a medium sacuepan and add the carrots. Sauté for about 5 minutes.
4. Add mushrooms and broccoli and cook until tender (about 5 mins)
5. Toss vegetables, pasta and remaining sauce.

Ingredients

1 lb. ground beef

olive oil

1 small onion, finely chopped

2 cloves garlic, (finely chopped or pressed)

garlic salt

table salt

1 egg

lasagna noodles, uncooked

1 large can crushed tomatoes

1 small can diced tomatoes, drained

1 tbsp oregano

1 tbsp basil

1 large (24oz.) container cottage or ricotta cheese

1 tbsp parsley

2 cups grated cheese

Parmesan cheese

Instructions

1. Brown beef in small amount of olive oil. Add onion and sauté with beef until tender. Drain. Add garlic. Sprinkle in garlic salt and table salt to taste. Add tomatoes, oregano, and basil. Let sauce bubble, then reduce heat to simmer for 5-10 mins or more. Mix cottage or ricotta cheese with parsley and egg and mix well. In a 9×13″ casserole dish, cover bottom with one scoop of sauce. Layer uncooked noodles, half of cheese mixture, and half of sauce. Sprinkle grated cheese all over. Repeat layers. Sprinkle top with Parmesan. Cover tightly with foil and bake at 350°F for 35 mins. Remove foil and bake for 5 more mins. Remove from oven and let stand 10 mins before serving.

Makes 8 servings | Total Time: 1 hr

Ingredients

3 tbsp olive oil

2 sirloin steaks (1 inch thick), 1 1/2 pounds each, well trimmed

Salt and Pepper

4 cloves garlic, finely chopped

1/2 cup dry red wine

1 can (28 oz.) crushed tomatoes

1 tsp oregano

Instructions

1. In a large skillet, heat the oil over medium-high heat. Season the steaks lightly on both sides with salt and pepper. Add to the pan and cook until well browned, 1-2 mins per side.
2. Transfer the steaks to a plate. Add the garlic to the pan. When it begins to brown, stir in the wine. Stir in the tomatoes and oregano. Reduce the heat to a simmer and cook, stirring occasionally, for 15 minutes to thicken the sauce.
3. Return the steaks to the pan. Cook until medium rare (145°F on an instant read thermometer), 12-15 minutes, turning the steaks halfway through.
4. Transfer the steaks to a cutting board. Let sit for 5 minutes, then thinly slice across the grain and on the diagonal. Serve the sliced steak with the sauce.

Serves: 6

Ingredients

6 poblano chiles, seeds and veins removed

1 tbsp avocado oil

1 white onion, julienned

1 cup Crema Mexicana*

Salt, to taste

Corn tortillas

Instructions

1. Preheat broiler. Place poblanos on a baking sheet. Roast under broiler, carefully flipping with tongs until charred on all sides, about 5 minutes. Place charred poblanos in a bowl and cover with plastic wrap and cooled enough to handle, about 15 minutes.
2. Remove skin from chiles. Slice them lengthwise into strips 1/2-inch thick.
3. Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft; do not brown.
4. Add the chile strips (rajas) and the crema Mexicana. Cook the chile mixture until heated through, about 5 minutes. Season with salt.
5. Serve immediately with warm corn tortillas.

Prep Time: 5 mins | Cook time: 20 mins

Ingredients

4 tbsp butter, or ghee

1 tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 pound mushrooms, cleaned

2 tbsp beef or chicken broth

1 tsp fresh thyme leaves, chopped

2 tbsp fresh parsley, chopped

4 cloves garlic, minced

Salt and Pepper, to taste

Instructions

1. Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
2. Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
3. Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
4. Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
5. Add thyme, 1 tbsp of parsley, and garlic. Cook the mushrooms and cauliflower for half a minutes, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

Prep Time: 15 mins | Cook Time: 5 hrs | Total: 5 hrs 15 mins

Ingredients

1 tsp vegetable oil

1 (4-pound) pork shoulder roast

1 cup barbecue sauce

1/2 cup apple cider vinegar

1/2 cup chicken broth

1/4 cup light brown sugar

1 tbsp prepared yellow mustard

1 tbsp Worcestershire

1 tbsp chili powder

1 extra-large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tbsp butter, or as needed

Instructions

1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10-12 hours or High for 5-6 hours until pork shreds easily with a fork.
2. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and sir to combine juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

Yield: 12 servings | Prep: 20 min | Cook: 5 hrs 20 min | Total: 5 hrs 40 mins

Ingredients

1 2/2 cup heavy cream

3 cloves garlic, minced

1/2 tsp dried thyme

Pinch nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch slices

Kosher salt and freshly ground back pepper, to taste

1 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1/2 tsp fresh thyme leaves (for garnish)

Instructions

1. In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
2. Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers. (Fill dish with potatoes)
3. Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
4. Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
5. Serve, garnished with thyme, if desired.

Ingredients

6 cups chicken broth, or as needed

3 tbsp olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 medium shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 tbsp butter

3 tbsp finely grated Parmesan cheese

sea salt and freshly ground black pepper to taste

Instructions

1. Gather all ingredients.
2. Warm broth in a saucepan over low heat.
3. Meanwhile, warm 2 tbsp olive oil in a large saucepan over medium-high heat. Add mushrooms, cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
4. Add remaining 1 tbsp olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
5. Pour in wine, stirring constantly, until the broth is absorbed.
6. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15-20 minutes.
7. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
8. Season with salt and pepper and serve immediately.

Prep Time: 35 min | Serves: 8

Ingredients

2 cups cooked rice

2 tbsp sesame oil

1 small white onion, chopped (optional)

1/2 cup frozen peas and carrots, thawed

2-3 tbsp soy sauce (or coconut aminos, same flavor, without the soy)

2 eggs, lightly beaten

2 tbsp chopped green onion

Instructions

1. Preheat a large skillet to medium heat. pour oil in the bottom. Add onion, peas and carrots and fry until tender.
2. Push veggie mix to the side and scramble eggs in same skillet. Combine eggs with veggies. Add rice to mixture in skillet. Pour soy sauce on top. Stir and fry rice and veggie mixture until heated through and thoroughly combined. Add chopped green onion, if desired.