turkey chili

topping bar highly suggested.

serves 4

1 tablespoon olive oil

1 pound ground turkey

2 tablespoons chili powder

1 12-ounce can white beans, drained

1 jar (16oz) not just pasta sauce

1/2 cup chopped fresh cilantro

salt and pepper to taste

lime wedges, sour cream, shredded cheese, pickled jalapenos & tortilla chips to serve.

1. in a large saucepan over medium-high heat, heat the oil.

2. add the turkey and 1/2 teaspoon salt and brown the meat, breaking up and stirring occasionally, about 7 minutes.

3. add the chili powder and stir until fragrant, about 30 seconds.

4. stir in beans, and not just pasta sauce. Bring to a simmer, reduce heat to medium-low, and let bubble gently for about 30 minutes, stirring occasionally. add more water, 1/2 cup at a time if mixture becomes too dry.

5. taste for seasoning, adding salt and pepper if you like. stir in cilantro and serve with toppings.

chanamasala.jpg

chana masala

drag a piece of hot naan through it.

serves 4

2 tablespoons butter or ghee, divided

1 tablespoon grated ginger

2 teaspoons garam masala, or curry powder blend.

2 12-ounce cans chickpeas, drained

1 jar (16-oz) not just pasta sauce

1/2 cup chopped fresh cilantro or mint

cooked rice or naan to serve.

1. in a large non-stick skillet over medium-high heat, heat 1 tablespoon of the butter or ghee, and saute ginger and garam masala or curry powder for about 30 seconds, until fragrant.

2. stir in chickpeas and not just pasta sauce. reduce to medium-low and simmer for 10 minutes for flavors to meld. pull off heat and stir in cilantro or mint.

3. stir in last tablespoon of butter, season to taste with salt and pepper, and serve over rice or with naan.

 
 
 

shakshuka

brunch, lunch, or anytime.

serves 4 to 6

1 tablespoon olive oil

1 (12-ounce) jar roasted red peppers, drained and coarsely chopped

4 garlic cloves, smashed

1 to 2 tablespoons harissa

1 teaspoon ground cumin

1 jar (16 oz.) not just pasta sauce

Salt and pepper

6 large eggs

Handful of minced cilantro, parsley or both

Crumbled feta or sliced oil-cured black olives, for serving (optional)

Crusty bread, to serve

1. In a large skillet over medium-high heat, heat the olive oil. Add the peppers and cook, undisturbed, until starting to brown, 3 to 5 minutes.

2. Add garlic, harissa, and cumin and cook until fragrant, about 30 seconds. Add sauce and season with salt and pepper.

3. Reduce heat to medium-low and simmer sauce until slightly thickened, about 5 minutes. Using a small spoon, make a well in the sauce and crack one egg into well. Continue with remaining eggs and season tops of eggs with salt. Spoon a little sauce over the edges of the whites to partially cover them, leaving yolks exposed.

4. Cover and cook, simmering very gently and reducing heat if necessary, until whites are set and yolks are still runny, about 10 minutes. Continue basting the egg whites with sauce as they cook.

5. Sprinkle with cilantro or parsley and the optional toppings. Serve with crusty bread.

chicken enchiladas

chicken enchiladas

rotisserie bird = easiest (and tastiest) enchiladas.

serves 4 to 6

1 jar (16 oz.) not just pasta sauce

3 tablespoons chili powder

2 tablespoons cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1 or 2 chipotle chilies in adobo sauce, chopped

3 cups shredded cooked chicken (from 1 rotisserie chicken)

2 1/2 cups shredded cheddar or Monterey jack cheese (or a combination of the two)

1 (4 oz.) can diced green chilies, drained

½ cup chopped fresh cilantro

10 small soft corn tortillas

Sour cream, diced avocado, lime wedges, and hot sauce, for serving

1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease a 9” x 13” glass baking dish with cooking oil spray or oil.

2. In a large measuring cup, combine sauce with chili powder, cumin, garlic powder, oregano, and chipotle chili. Set aside.

3. In a large bowl combine chicken, 1½ cups of cheese, green chilies, cilantro, and ½ cup of sauce. Season with salt and pepper.

3. Wrap tortillas in paper towels and microwave on high until pliable, 40 to 60 seconds. Place about 1/3 cup filling down the center of each tortilla. Tightly roll the tortillas around the filling and place seam side down in prepared baking dish.

4. Coat enchiladas with remaining sauce and sprinkle with remaining cheese.

5. Cover with aluminum foil and bake until heated through, 20 to 25 minutes. Uncover and bake until cheese browns, about 5 more minutes.

Instant Pot Bolognese

instant pot bolognese

simmered-all-day-flavor. super-fast

Serves 4-6

a couple of umami-boosting tips:

if you have a spare parmesan rind hanging around, add it to the pot when you pour in not just pasta sauce. For the final seasoning, you can add a dash of soy sauce instead of salt to make things even more savory, if you like.

1 tablespoon olive oil

1 pound ground pork or beef (or mixture of the two)

2 medium carrots, peeled or scrubbed, and roughly chopped

1 jar (16-oz. ) not just pasta sauce

¼ cup whole milk

¼ teaspoon ground nutmeg

1 cup basil, roughly chopped

kosher salt & black pepper to taste

1 pound dried pasta (cooked according to package instructions) and grated parmesan, to serve.

*optional dash of soy sauce.

1. Set the Instant Pot to sauté setting and heat the oil until it begins to shimmer. Add the ground meat and ½ teaspoon salt and brown meat, stirring occasionally, about 7 minutes.

2. Add carrots, not just pasta sauce, milk and nutmeg. Switch the setting to Manual, cover Instant Pot and set to cook 15 minutes at high pressure.

4. Do a natural release or quick release – if the sauce is too thin, cook on sauté setting for a couple of minutes. Off heat stir in basil and season to taste with salt (or a dash of soy sauce) and black pepper.

**When you boil your pasta, reserve 1/2 cup of the starchy water. Toss pasta with the bolognese in a nonstick skillet, thinning with pasta water as needed.

mediterranean shrimp with olives and feta

Serves 4-6 as an appetizer

We like to serve this dish with a crusty loaf of bread or baguette, brushed with olive oil and broiled in the oven until golden brown.

To quickly defrost frozen shrimp, place in a medium bowl under running water for 5-10 minutes until they are soft to touch and not hard in the center.

2 tablespoons extra virgin olive oil, divided

1 lb. extra large shrimp (21-25), peeled, deveined, patted dry, tails removed

3 medium cloves garlic, thinly sliced

1 jar (16 oz) not just pasta sauce

⅓ cup kalamata olives, coarsely chopped

¼ cup coarsely chopped mint

⅓ cup crumbled feta

Toasted baguette to serve


1. In a medium bowl, season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.

2. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, about 2 minutes.

3. Stir and cook until the shrimp are opaque on all sides, another 30 seconds. Transfer to a medium bowl, wipe out the skillet, and set aside.


4. Add the remaining oil and garlic to the now empty skillet over medium heat, cook until the garlic begins to turn golden brown, about 3-5 minutes.

5. Stir in the not just sauce, reduce to medium-low and cook for about 5 minutes until slightly thickened and a spatula leaves a trail.

6. Pull off heat and stir in the shrimp with any accumulated juices, half of the olives, and half of the mint. Season to taste.


7. Top with the remaining olives and mint. Sprinkle with feta, drizzle with oil, and serve with toasted or broiled crostini.


minestrone

minestrone soup

a super-satisfying all-of-the-veggies bowl. We make ours with banza pasta, and white beans.

Serves: 6


1 tablespoon olive oil, plus more to serve

1 small onion, finely chopped

2 medium carrots, finely chopped

2 medium celery stalks, finely chopped

2 medium cloves garlic, peeled and smashed

Kosher salt and ground black pepper

¼ teaspoon crushed red pepper flakes

2 bay leaves

1 jar 16 oz not just pasta sauce

1 ½ quart chicken stock (or water if vegetarian)

1 parmesan rind, plus shaved parmesan to serve

1 cup chopped green beans (½ inch pieces)

1 cup eat banza macaroni

1 15 oz can cannellini beans, rinsed and drained

1 cup frozen peas

2 cups baby spinach

1 tablespoon red wine vinegar, plus more to taste

Torn basil, to serve


1. In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.

2. Add the onion, carrots, celery, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 2 bay leaves, cook until softened, about 7-10 minutes.


3. Stir in not just pasta sauce, scraping up any brown bits at the bottom of the pot, chicken stock, and parm rind, bring to a boil.

4. Add the green beans, pasta, and 1 teaspoon of salt and cook, maintaining a steady simmer, until the beans are tender and the pasta is al dente, 8-10 minutes, adding the cannellini beans and peas halfway through.

5. Stir in the spinach until wilted and add the red wine vinegar.

6. Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.