spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

spinach artichoke stuffed pretzels

from Half Baked Harvest. ingredients PRETZELS 1/2 cup warm water2 Tablespoons light brown sugar2 1/4 teaspoons active dry yeast1 cup wheat beer, at room temperature1 stick (1/2 cup) salted butter1 1/2 teaspoons sea salt or kosher salt4 1/2 cups all purpose flour2/3 cups baking soda (for boiling the pretzels)1 egg, beatenCoarse sea salt FILLING 4 ounces cream cheese1/2 cup shredded mozzarella cheese1/2 cup grated parmesan cheese1 clove garlic, minced or grated1/2 teaspoon crushed red pepper flakes1/2 cup frozen chopped... Continue Reading →

vegan spinach stuffed shells

tofu ricotta adapted slightly from Simple Veganista. ingredients 18 jumbo shells 1 Tablespoon olive oil 2 garlic cloves, minced 4 cups packed fresh spinach leaves (about 4 ounces), roughly chopped 1/2 cup vegan parmesan 1 Tablespoon chopped fresh basil 2 cups marinara sauce optional, for topping: fresh basil, additional vegan parmesan FOR THE TOFU RICOTTA... Continue Reading →

quinoa stuffed peppers

from Minimalist Baker. ingredients 1 cup quinoa or rice (thoroughly rinsed and drained) 2 scant cups vegetable stock (sub water, but it will be less flavorful) 4 large red, yellow, or orange bell peppers (halved, seeds removed) 1/2 cup salsa (plus more for serving) optional: 1 Tablespoon nutritional yeast (optional) 2 teaspoons cumin powder 1 1/2 teaspoons chili powder 1 1/2 teaspoons garlic powder 1 15-ounce can black beans (drained // if unsalted,... Continue Reading →

cheesy stuffed tomatoes

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect. adapted from Bon Appétit. ingredients ¼ cup raw pistachios 4 large firm heirloom or beefsteak tomatoes (about 2½ lb.) Kosher salt, freshly ground pepper 1 garlic clove, finely grated 2 Tbsp... Continue Reading →

spinach artichoke stuffed mushrooms

Adapted from As the Bunny Hops. Ingredients: whole portobella mushrooms (slider size) or baby bella mushrooms 8 oz cream cheese or neufchâtel, left out to reach room temperature about 1 tsp olive oil 5 oz fresh spinach, chopped 2 cloves garlic, minced 10-12 oz marinated artichokes, quartered and drained ¼ cup mayonnaise ½ cup parmesan... Continue Reading →

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