1. Bring a large sauce pot of cold water to a boil on high heat. Season with sea salt and add the pasta. Cook to AL Dente according to package directions. Strain and rinse under cold water to cool the pasta and prevent overcooking.

 

1. In a small mixing bowl, combine all dressing ingredients except for the mayo. Blend using an immersion blender or pulse in the food processor to combine.

 

1. In a medium sized mixing bowl, add the pasta and diced onion / cucumber. Add the scoop of mayo and pour the green dressing over the salad. Stir to combine before stirring in the cheese and handful of fresh parsley. Salt to taste.

 

1. Refrigerate covered 1 Hr prior to enjoying.
   

                    Grocery List

• 1 ½ C Uncooked Macaroni Noodles
• 3 Mini Cucumbers, halved lengthwise and sliced
• 2 Tbsp. White Onion, diced
• ¼ C Mozzarella, shredded
• Handful fresh Parsley

 

• ¼ C EVOO
• 1 Tbsp. Mayonnaise
• ½ Tbsp. White Vinegar
• 1 clove Garlic, minced / pressed
• ¼ Tsp. Red Pepper Flakes
• 2 Tbsp. fresh Basil, chopped
• 2 Tbsp. fresh Parsley, chopped
• ½ Tsp. Black Pepper
• Sea Salt
  

 

1. In a medium sized sauce pot, bring to temperature on medium and add the butter / evoo. Once combined, add the garlic and fry 2 – 3 minutes before adding the celery, onions, and a pinch of sea salt. Continue frying for another 4 – 5 minutes.

 

1. Add the red pepper flakes and stir to combine. Allow a minute to fry untouched to infuse the red pepper flakes flavour.

 

1. Pour in the beans and corn. Add another pinch of sea salt and continue cooking over medium 3 more minutes.

 

1. Add the vegetable stock and bring to a boil still on medium. Once boiled, add all the seasonings (including the parmesan and salt) and reduce heat to medium low. Cover and simmer 15 – 20 minutes.

 

1. Remove the bay leaves prior to service.

 

1. Preheat oven to 450 F

    2.  Poke clean Russet / Idaho potatoes with a fork to allow steam to escape. Wrap the potato in foil and place in the oven to bake.


    3.  Bake for 40 - 50 Min until fork tender.


    4.  Carefully remove potato from foil and slice the potato open lengthwise. Pinch both the top and bottom and push the potato in to form a bit of a potato bowl.


    5.  Slice each side of the potatoes flesh 3 times to allow the butter to sink through it. Add your butter using the tip of a knife to swirl it along both halves.Sprinkle with a pinch of sea salt.


    6.  Top with a TSP. dollop of low fat sour cream, followed by 2 Grape Tomatoes that have been halved, a tsp. of shredded Cheddar Cheese, and equal parts red and green onion. Sprinkle with sea salt and black pepper and fresh cilantro.

  

               GROCERY LIST

• 1 Russet / Idaho Potato, thoroughly scrubbed
  
• 1 Tsp. Unsalted Butter
  
• 1 Tsp. Low Fat Sour Cream
  
• 1 Tsp. Cheddar Cheese, shredded
  
• 2 Grape Tomatoes, halved
  
• 1/2 - 1 Tsp. Red Onion, diced
  
• 1/2 - 1 Tsp. Green Onion, sliced
  
• 1/2 - 1 Tsp. Fresh Cilantro
  
• Sea Salt / Black Pepper
  

OPTIONAL GARNISH

• Sliced Jalapeno
  
• Sliced Black Olives
  

Gemelli and MeatlessBalls



Prep Time: 15 Min

Cook Time: 55 - 60 Min

1. Preheat oven to 375 F

1. Place the YVES VEGGIE MEATBALLS on an ungreased baking sheet. Place in the preheated oven and bake according to package directions (13 – 15 Min). Halfway through, sprinkle with dried herbs and flip the balls. Set aside.

 
**Remember, utilize time by beginning the sauce while the meatballs cook.

1. In a large frying pan, bring to temperature on medium and combine the butter and EVOO. Add the garlic and fry 3 minutes stirring often to avoid burning.

1. Add the onion and celery and a pinch of sea salt / black pepper. Continue frying 5 minutes or so until the vegetables are becoming translucent and tender.

1. In a small mixing bowl, combine the tomatoes, fresh basil, garlic powder and dried parsley. Blend together using an IMMERSION BLENDER until thoroughly blended. Pour the blended tomatoes in to the frying pan.

 

1. In a large frying pan, bring to temperature on medium and pour in the EVOO.

 

1. Add the diced onion and a pinch of sea salt and black pepper. Fry about 5 minutes stirring often.

 

1. Stir in the rice and garlic and continue frying another 5 minutes stirring often to keep the rice from burning.

 

1. Add the vegetable stock and water. Bring to a boil on medium, stir in half the chopped cilantro, lime juice, butter, and a generous pinch of sea salt and black pepper. Cover and reduce heat to medium low. Simmer 17 – 20 minutes stirring only 2 times through the cooking process.

 

1. Remove from heat and add the lime zest. Taste the rice and adjust the salt / pepper to taste before stirring in the remaining cilantro.

 

1. Serve.
   

NOTE: The picture on the right is the rice I prepared with the vegetable stock. The updated version with less stock and more water will give you a whiter looking rice.

 

1. In a medium saucepan, bring to temperature on medium and add the EVOO.

 

1. Add the onion, jalapeno, and garlic. Season with a pinch of sea salt / pepper and fry over medium heat 5 – 6 minutes stirring a few times.

 

1. Add the lightly drained beans, fill can ¼ and swirl around to get everything out and add to pan. Bring to a boil on medium.

 

1. Reduce heat to medium low and stir in the lime juice and zest, butter, and another good pinch of sea salt / black pepper. Cook covered 15 minutes stirring occasionally.

 

1. Remove lid and simmer 5 – 8 minutes to reduce liquid. Adjust seasoning if necessary to taste.

 

1. Serve.

 

 

1. Bring a large pot of cold water to a boil on medium high heat and season generously with sea salt. Scrub the potatoes and add to the pot. Boil partly covered 16 – 20 Min until tender but not fully cooked and crumbly. Strain and rinse thoroughly with cold water to cool.

 

1. In a small mixing bowl, combine all ingredients for dressing including a pinch of both sea salt and black pepper. Use an IMMERSION BLENDER to thoroughly blend the ingredients until rich and creamy.

 

1. Halve the potatoes lengthwise and again lengthwise leaving 4 potato sticks. Slice each “stick” into 3 or 4 cubes depending on size of potato.

 

1. Add the potatoes to a large mixing bowl along with the tomatoes and half the green onions. Season with a pinch of salt. Pour half the dressing over the potatoes and toss together. Add the remaining onions, shredded cheese, and add more dressing to your own tastes. Toss again. Taste and adjust salt / pepper if necessary.

 

1. Refrigerate 30 Min + prior to service.
   

                     Grocery List

• 10 - 12 small to medium sized Red Potatoes
• 2 Green Onions, sliced
• ½ pint Grape Tomatoes
• ½ C. Monterey / Cheddar mix, shredded on large grate

 

• ¾ C Mayonnaise
• 2 Tbsp. Whipping Cream
• 1 ½ Tbsp. Low Fat Sour Cream
• 1 Tbsp. Ranch Dressing
• 1 Avocado, mashed
• 1 Tbsp. Green Pepper Sauce

Sea Salt / Black Pepper

 

1. Preheat oven to 400 F

 

1. Lay the sliced eggplant in one layer on a baking sheet that has been sprayed with EVOO / Baking spray. Drizzle with EVOO and season with sea salt and black pepper

 

1. Same for the potatoes, drizzle and season with sea salt and pepper as well as add a ½ tsp. dried Oregano.

 

1. Eggplant should bake between 20 – 25 and potatoes 25 – 30 Min. You want both to be nice and brown, flip at least once. Set aside to cool.

**Maximize time by preparing sauces while vegetables roast!!
 

1. Reduce heat in oven to 375 F

 

1. In a large frying pan, bring to temperature on medium and pour in the oil. Add the onions, garlic, and a pinch of sea salt. Fry 4 – 5 minutes stirring often.

 

1. Add the veggie ground and break it up to a crumbly texture. Mix together with the onion and garlic and continue frying on medium 3 minutes.

 

1. Stir in the tomato paste followed by the diced tomatoes, nutmeg, red wine vinegar, oregano, thyme, and sea salt / black pepper. Bring to a boil on medium and reduce to medium low. Cover and simmer 15 Minutes.

 

1. Stir in the fresh parsley and spinach, reduce heat to low, and leave covered.

 

1. In a small sauce pot, melt the butter on medium and whisk in the flour. Continuously stir the mixture so nothing burns. After 2 minutes of stirring, slowly whisk in the milk to break up any potential clumps. Bring to a boil stirring often. Season and reduce heat to low for 5 minutes.

 

1. Spray a 2 ½ qt. baking dish with EVOO spray and begin lining the dish with the cooled, roasted eggplant. Follow with a layer of the roasted potatoes and a layer of the hearty sauce. Sprinkle with parmesan and complete another eggplant, potato, sauce & parmesan layer.

**Seal the remainder of sauce in an airtight container!
 

1. Drizzle the Béchamel sauce through the middle of the dish from end to end. Use a spoon or spatula to gently press the béchamel away from the middle towards the edges. Sprinkle with the remainder of the parmesan and bake uncovered 25 – 30 Minutes.

 

1. Cool 5 minutes before slicing in to.

 

                      Grocery List

• 2 Eggplants, sliced ½ inch thick
• 8 Mini Red Potatoes, sliced
• EVOO
• Sea Salt / Black Pepper
• ½ Tsp. dried Oregano (potatoes only)

 

• ¼ C EVOO
• Yellow Onion, diced
• 3 cloves Garlic, chopped
• 340g YVES Italian Ground Round
• 796ml can Diced Tomatoes
• 1 Tbsp. Tomato Paste
• ½ Tbsp. Red Wine Vinegar
• ½ Tsp. Ground Nutmeg
• ½ Tsp. Dried Oregano
• ½ Tsp. Dried Parsley
• ½ Tsp. fresh Thyme
• ¼ C fresh Parsley, roughly chopped
• 1 C Baby Spinach, roughly chopped
• Sea Salt / Black Pepper

 

• 2 Tbsp. Unsalted Butter
• 2 Tbsp. AP Flour
• 1 C 2% Milk +
• ½ Tsp. White Pepper
• ½ Tsp. Ground Nutmeg
• Pinch Sea Salt

 

• ½ C Parmesan, grated