Cannelini & Zucchini Mini Shells


Prep Time: 15 Min

Cook Time: 30 Min

1.     Bring a large pot of cold water to a boil on medium high heat, season liberally with sea salt once boiled. Cover until it is time to cook pasta.

 
2.     Bring a large frying pan to temperature on medium. Pour in the EVOO and ½ the cubed butter. Once melted and bubbly, add the garlic and stir often for 2 minutes before adding the onion and a good pinch of sea salt / pepper. Fry 3 or 4 minutes stirring often.

 
3.     Add the zucchini and tomato and another good pinch of salt / pepper. Cover, stir often, and cook about 8 – 10 minutes until veggies are tender. During this time you may need to add a few more cubes of butter depending on how much “sauce” you see at the bottom of the pan.

 
4.     Add the pasta to the boiling, salted water and cook to al dente according to package directions. Reserve ¼ Pasta Water, strain but do not rinse the noodles.

 
5.     Make a circle in the center of the pan and sprinkle the red pepper flakes in. Give them a minute to fry up in the sauce before stirring them in. Add the cannellini beans, vegetable stock, pasta water, and fresh herbs. Give another pinch of sea salt and stir to combine. Cover and allow to bubble away 4 minutes or so until beans are heated and everything is combined. Add in the cooked pasta and parmesan cheese, stir and cover another minute or 2 to marry all flavours.


**You may need to add more oil, stock, or butter depending on how thick the mixture is and your desired sauciness. If your beans overcook the dish will get starchy at which point you will need more stock.

 
6.     Pour straight from pan into desired serving dish. Garnish the dish with a drizzle of EVOO, fresh parsley and basil, and more parmesan if you desire.

 

          Grocery List
o   1 C Shell Pasta, uncooked
o   ¼ C (+) Unsalted Butter, cubed
o   2 Tbsp. (+) EVOO
o   4 cloves Garlic, chopped
o   Yellow Onion, diced
o   Roma Tomato, diced
o   Zucchini, halved lengthwise and sliced
o   540ml can Cannelini Beans, drained and lightly rinsed
o   2 Tbsp.(+) low sodium Vegetable Stock
o   ¼ C Pasta Water
o   ¼ Tsp. Red Pepper Flakes
o   10 – 15 fresh Basil leaves (+ for garnish)
o   ¼ C fresh Curly Parsley, chopped
o   2 Tbsp. grated Parmesan cheese
o   Sea Salt / Black Pepper

 
** (+) More if necessary.

1.     Bring a medium sized sauce pan to temperature on just below medium. Pour in the EVOO and allow a minute to heat through before adding the garlic. Stir often for 3 minutes before adding the diced onion, celery, and carrot. Give a pinch of sea salt / black pepper and cover. Cook 5 minutes stirring occasionally.

Pour in the canned tomato, sugar, and a pinch of both sea salt and black pepper. Once the sauce boils, reduce to medium low, cover, and simmer 15 minutes until all vegetables are tender. Add the basil and parsley within the last 5 minutes of cooking. Blend using an Immersion Blender, taste and adjust salt and pepper if needed. Leave on low heat.

Complete the next 2 steps while the pasta sauce is cooking to maximize time efficiency
 
2.     Bring a large pot of cold water to a boil on medium high heat. Salt liberally and add shells. Cook to Al Dente, strain, and rinse with cold water (or a prepared ice bath) to stop the pasta from overcooking.


3.     In a small mixing bowl, combine the ingredients for the ricotta stuffing including a good pinch of salt / pepper and mix with a fork to combine.

 
4.     Preheat oven to 375 F

 
5.     Fill a 3 qt. baking dish ¼ of the way full with the blended sauce. Use a teaspoon to spoon the mixture into the shells and line them in one layer across the dish. Drizzle more sauce over the shells and sprinkle the remaining mozzarella over the dish. Cover and bake 15 minutes. Remove cover and bake another 10 – 15 Min.

 
6.     Garnish with fresh parsley and basil.

 

 

 

         Grocery List
o   18 – 20 Pasta Shells

o   ¼ C EVOO
o   1 Yellow Onion, diced
o   1 stalk Celery, diced
o   ¼ C Carrot, diced (1 medium carrot)
o   4 cloves Garlic, sliced
o   796ml can Whole Tomatoes
o   4 – 6 fresh Basil leaves
o   3 stalks Parsley including leaves
o   ¼ Tsp. Sugar
o   Sea Salt / Black Pepper

o   300g tub Light Ricotta Cheese
o   1 Tbsp. Cream Cheese
o   ¼ Yellow Onion, minced
o   ¾ C shredded Mozzarella
o   1 Tbsp. fresh Basil, chopped (3 – 6 Basil leaves depending on size)
o   2 Tbsp. fresh Parsley, chopped
o   Sea Salt / Black Pepper

o   ¾ C shredded Mozzarella
o   Parsley / Basil garnish

Broccoli, Cheddar, and Mashed Potato Casserole


Prep Time: 25 Min

Cook Time: 1 Hr.

1.     Bring a large saucepan filled with cold water to a boil on medium high heat. Thoroughly scrub the Russet potatoes and drop them into the boiling water. Boil 25 – 30 minutes or until easily pierced with a fork. Strain and transfer to a large mixing bowl.

 

2.     Give the potatoes a mash or two to start the process. Add 1 Tbsp. of butter / milk and mash again a couple of times. Repeat 2 more times with the butter / milk / mash. Dump in the ¾ C cheddar cheese and fresh parsley. Whip together with a fork. Season with salt and pepper and set aside.

**Potatoes should be fairly stiff, if they are too runny all the toppings will sink into them.

 

3.     In the meantime, bring a large frying pan to temperature on medium. Pour in the EVOO and swirl around the pan. Add the onion and sliced garlic to the pan and fry 2 minutes before adding the sliced mini potatoes. Fry 10 minutes approximately stirring and flipping often. Cover and set aside.

**Potatoes should be lightly browned and slightly underdone.

 

4.     In a small saucepan on medium, melt the butter and add the diced onions. Fry only a couple of minutes before pouring in the vegetable stock and broccoli florets. Give a pinch of sea salt / pepper and cover for 7-10 minutes until broccoli begins to become tender.

 

5.     Preheat oven to 375 F

 

6.     In a 1 ½ qt. shallow baking dish, rub unsalted butter all over the dish. Add the mashed potatoes to the dish and spread across the dish fairly evenly. Use a serving spoon to transfer the broccoli / onion mixture draping it over the mashed potatoes making sure to get some of the stock liquid as well to keep the potatoes moist. Sprinkle half the 3/4 C cheddar cheese across the dish. Line the sliced potatoes over the entire dish making sure to pick up some of the fried garlic / onions as well. Sprinkle with the remaining cheddar cheese.

 

7.     Bake uncovered 20 – 25 minutes. Finish under the broiler for 3-4 minutes to achieve a golden brown and crispy top.

 

8.     Serve with fresh parsley.

                        Grocery List

o   5 Russet Potatoes
o   3 Tbsp. Unsalted Butter
o   3 Tbsp. 2% Milk
o   ¾ C shredded Cheddar Cheese (Medium – Sharp)
o   2 Tbsp. fresh Curly Parsley, chopped
o   Sea Salt / Black Pepper

 
o   10 Mini Potatoes, red / white, sliced
o   3 Tbsp. EVOO
o   3 cloves Garlic, sliced
o   ½ Yellow Onion, diced
o   1 Tbsp. fresh Curly Parsley, chopped
o   Sea Salt / Black Pepper

 
o   2 C Broccoli Florets
o   ¼ C low sodium Vegetable Stock
o   1 Tsp. Unsalted Butter
o   ¼ Yellow Onion, diced
o   Sea Salt / Black Pepper


o   ¾ C shredded Cheddar Cheese (Medium – Sharp)

HERBY ROASTIES


Prep Time: 10 Min

Cook Time: 45 – 50 Min

 

1.     Preheat oven to 400 F

 

2.     Combine Basil, Parsley, and Garlic a food processor. Pulse a few times to chop everything up. Begin to puree and slowly pour in the EVOO.

 

3.     Line the potatoes in a 1.9qt Baking Dish. Pour the herby mixture over the potatoes and make sure to stir them around to coat them entirely. Sprinkle the onions across the dish and stir once again. Season with a good pinch of sea salt and black pepper.

 

4.     Bake for 45 – 50 minutes stirring and flipping the potatoes about 2 or 3 times during the process.

 

Remove from the oven and serve right away

            Grocery List

o   2x 680g bag Mini Potatoes, red & white
o   ¼ C EVOO
o   10 fresh Basil Leaves
o   10 stalks Parsley (including all leaves)
o   3 cloves Garlic
o   2 Tbsp. Yellow Onion, chopped
o   Sea Salt / Black Pepper


Garnish - Fresh Basil / Parsley

Salsa Bean Scoops


Prep Time: 15 Min

Cook Time: 20 Min

1.     Bring a medium sized saucepan to temperature on medium and pour in the EVOO. Next, add the garlic and stir often for 2 minutes before adding the onions and a pinch of sea salt / black pepper, Continue cooking stirring often for 4 –5 minutes. Spoon in the salsa and stir to combine. Cook another minute.

 

2.     Stir in the beans and bring to a bubbling state before reducing heat to medium low and covering for 10 minutes. Remove from heat.

 

3.     Use a teaspoon to spoon the mixture into the scoops. About a tsp. per scoop. Top with cheddar cubes and sliced green onion.

 

4.     Serve with a dipping station with your favourite salsas, guacamole, and hot sauces.

            Grocery List

o   20 – 25 Tostitos Scoops
o   2 Tbsp. EVOO
o   2 cloves Garlic, chopped
o   1 C mix of onion (red diced, yellow diced, green sliced)
o   1 Tbsp. Prepared Salsa
o   398ml can Refried Pinto Beans
o   Sea Salt / Black Pepper


o   1 Green Onion, sliced
¼ C Sharp Cheddar Cheese, cut into approximately ¼ inch cubes

CHEESEBURGER DIP

Prep Time: 15 Min

Cook Time: 30 Min

 

1.     In a medium sized frying pan, bring to temperature on medium and add in the EVOO. Swirl around the pan before adding the garlic and onion. Give a pinch of sea salt and black pepper and fry 4 – 5 minutes stirring often.


2.     Add the Beefless Ground and diced tomatoes. Fry another 3 – 4 minutes stirring often until the tomatoes are cooked down a little.

 
3.     Remove from heat and transfer to a mixing bowl. Stir the cream cheese into the meatless mixture using a TBSP one scoop at a time. Once fully combined, pour into a 1.5 qt. baking dish.

 
4.     Preheat oven to 350 F

 
5.     Dump the cubed cheese into the baking dish and use a spatula to work the cubes into the mixture and smooth it out evenly through the dish. Sprinkle the dish with sea salt before putting it in the oven to bake.


6.     Bake 20 minutes or until bubbly and starting to brown on top.


7.     For service, garnish with sliced green onion and fresh romaine.

 

                      Grocery List

o   1 1/2 C YVES Veggie Ground
o   2 Tbsp. EVOO
o   ½ Red Onion, diced
o   2 cloves Garlic, chopped
o   1 Roma Tomato, diced
o   1 C Cream Cheese
o   1 ½ C Old Cheddar, cubed
o   ½ C Marble Cheddar, cubed
o   Sea Salt / Black Pepper

 
o   Green Onion, sliced
o   1 C Romaine Lettuce, roughly chopped

SPINACH AND MOZZARELLA MEATLESSBALLS

Prep Time: 22 - 25 Min

Cook Time: 30 Min

12 Meatballs

1.     Bring a small frying pan to temperature on medium and pour in the 2 Tbsp. EVOO and swirl around the pan. Add in the mini pepper, celery, and red onion. (White onion is great as well J) Give a pinch of sea salt and black pepper. Fry together 5 – 6 minutes until vegetables are tender. Remove from heat.

2.     In a large mixing bowl, combine the YVES Italian Ground, egg, start with 3 Tbsp. bread crumbs and adjust depending on consistency, fresh basil, parsley, garlic, shredded mozzarella, chopped spinach, parmesan, and the vegetables from the frying pan. Stir to combine.

3.     Preheat oven to 375 F

4.     Roll the meatless mixture into approximately 12 balls, transfer them to an oiled baking sheet. Sprinkle each meatball with both sea salt and black pepper and lightly cover the dish with tinfoil. Bake for 15 Min covered, remove cover and bake another 7-10 minutes until nice and brown.

5.     For service, prepare the provided tomato sauce recipe and serve with your favourite pasta and some crispy garlic bread. Garnish with fresh herbs, (basil, and parsley).

            Grocery List

o   340g pkg. Yves Italian Ground
o   1 Egg, lightly beaten
o   Approx. 1/4 C Italian Style Bread Crumbs
o   3 fresh Basil Leaves, chopped
o   2 Tbsp. fresh Parsley, chopped
o   ¼ Red Onion, diced
o   1 Mini Sweet Pepper, seeded and diced
o   1 stalk Celery, diced
o   1 clove Garlic, minced or pressed
o   ¼ C Mozzarella, shredded
o   2 Tbsp. grated Parmesan
o   1 C fresh Baby Spinach, chopped
o   2 Tbsp. EVOO
o   Sea Salt / Black Pepper

  OPTIONAL TOMATO SAUCE

o   ¼ C EVOO
o   5 cloves Garlic, chopped
o   1 Yellow Onion, diced
o   796ml can San Marzano Tomatoes
o   5 fresh Basil Leaves
o   1 Tbsp. fresh Oregano
o   ½ C fresh Parsley, chopped
o   ¼ Tsp. Sugar
o   Sea Salt / Black Pepper

TOMATO SAUCE

·         Bring medium sauce pan to temp on medium. Add 1/4c EVOO) and allow a second to heat before adding the garlic. Cook 2 – 3 minutes stirring often before adding the diced onions. Give a pinch of sea salt and black pepper. Fry another 5 minutes until onions are translucent.

·         Pour in the tomatoes, sugar, and about ¼ Tsp. Sea Salt and a pinch black pepper. Bring to a boil on medium and reduce to medium low, cover and simmer 15 – 20 Min.

·         Add the fresh herbs and cook another 3 – 4 minutes before blending the sauce using an Immersion Blender. Taste and adjust seasoning if necessary. Leave on low until ready to use.

GREEK SALADSCHETTA

Prep Time: 15 Min

Cook Time: 5 Min

1.     Combine in a small mixing bowl the lettuce, tomatoes, onion, cucumber, feta, and fresh parsley. Toss and set aside.

 

2.     Preheat oven to 500 F on Broil.

 

3.     Halve the rolls and slice off the rounded part of the top portion of the roll so it lies flat. Drizzle each slice with EVOO and broil approximately 5 minutes.

** Keep your eyes on the bread as it browns very quickly and burns even faster.

 

4.     Combine all ingredients for dressing and whisk together. Pour over veggies half at a time, stirring in between.

 

5.     Top each crispy piece of bread with a heaping Tbsp. of the salad. (Use your fingers as well to arrange  it)

 

Serve right away.

            Grocery List

o   5 soft Italian Rolls

o   2 ½ C Romaine Lettuce, folded in half width wise and sliced
o   1/3 C Red Onion, diced
o   ½ C Mini Cucumbers, halved lengthwise and sliced
**If using English Cucumbers, slice and cut each slice in to 4
o   1 C Grape Tomatoes, halved
o   ¾ C Feta, cubed
**I buy my Feta cubed however if you purchase it in a brick form, keep the cubs about half the size of the halved grape tomatoes
o   1 Tbsp. fresh Parsley, chopped

 
o   Just under ¼ C EVOO
o   1 ½ Tsp. Red Wine Vinegar
o   1 Tsp. fresh Oregano, chopped
o   ½ Tsp. dried Oregano
o   ¼ Tsp. dried Basil
o   1 clove Garlic, pressed or minced
o   ¼ Tsp. Sea Salt / Black Pepper

PIZZA ROTINI BAKE
Prep Time: 20 Min

Cook Time: 1 Hr

1.     Bring a medium sized sauce pot to temperature on just below medium. Pour in the EVOO and swirl around the pan. Add the sliced garlic and stir often for 4 minutes without burning the garlic.

 

2.     Sprinkle in the dried oregano and stir to combine. After about 15 seconds, pour in the canned tomatoes, tomato paste, sugar, ½ Tsp. Sea Salt, and ¼ Tsp. Black Pepper. Bring to a boil and reduce heat to medium low. Cover and continue cooking 15 minutes until tomatoes are tender.

 

3.     Remove sauce from heat. Using an IMMERSION BLENDER, blend the sauce to a smooth consistency and return to low heat. Taste and adjust necessary seasonings. Add in the fresh oregano and stir.

 

4.     Bring a large pot of cold water to a boil on medium high heat. Add the Rotini pasta and cook to Al Dente according to package directions. Strain and return to pan.

 

5.     Preheat oven to 350 F

 

6.     To the large sauce pan filled with noodles, add the peppers, onions, and mushrooms and stir to combine. Pour in half the blended sauce and stir everything to combine. Pour in the remainder of the sauce, fresh basil, and grated Parmesan. Keep on medium low stirring often for 5 minutes.

 

7.     Transfer to a lightly oiled 2 ½ qt. baking dish. Line the top of the dish with the sliced Mozzarella and sprinkle with grated Parmesan.

 

8.     Bake covered for 35 Min.

 

9.     Serve garnished with fresh parsley and / or oregano.

                    Grocery List

o   454 G package Rotini
o   7 Slices Mozzarella, from the ball
o   1 ½ Tbsp. fresh Basil, chopped
o   1 Tbsp. grated Parmesan + sprinkle on top
o   1 C. Green Pepper, diced
o   1 ¼ C Button Mushrooms, sliced
o   3 Slices Red Onion, quartered

 
o   796 ml can San Marzano Tomatoes
o   ¼ C EVOO
o   4 cloves Garlic, sliced
o   ¾ Tsp. dried Oregano
o   1 Tbsp. Fresh Oregano, chopped
o   Sea Salt / Black Pepper
o   1 Tbsp. Tomato Paste
o   ¼ Tsp. Sugar


o   Garnish – Fresh Parsley / Oregano