Recipes

Shrimp Fra Diavolo

Prep: 15 mins l Total: 30 mins l 4 servings

Toss shrimp with 1/2t salt and set aside. Pour tomatoes into colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash colander.
Heat 1T vegetable oil in skillet over high heat. Add shrimp shells and cook until they turn spotty brown, 2-4 minutes. Remove skillet from heat and add wine. When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2T, 2-4 minutes. Add reserved tomato juice and simmer to melt flavors, 5 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skiller with paper towel.
Heat remaining 2T vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 1-2 minutes. Add anchovies and stir until fragrant, about 30 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes. Remove pan from heat. Stir in basil, parsely, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil and serve.

Prep: 10 Mins l Total: 25 mins l Servings: 8

In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned approx. 5 minutes.
Once the meat has browned, add onion, celery, and bell pepper and saute for 4 minutes.
Move the meat and vegetables to the sides and lower the heat to medium. (If your pot isn’t large enough, remove the meat and vegetables to a separate bowl and add them back afterward.) Add garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for 2 minutes, stirring occasionally.
Add tomatoes, zucchini, salt, pepper, chicken (or vegetable) broth, Parmesan rind, and Parmesan cheese along with fresh basil and fresh thyme and stir well to combine.
Bring the soup to a simmer and cook covered until the vegetables are tender – about 10-15 minutes.
Remove the soup from heat and take out the Parmesan rind. Serve the soup immediately with more fresh basil and Parmesan cheese on top. Enjoy!

Prep: 15 Mins l Total: 3hrs 50 mins l Servings: 32

Preheat oven to 350. Place cookies in 13×9 pan. Bake 9-13 minutes.
In large bowl, mix cream cheese, eggs, sugar, and vanilla with mixer until smooth. Spread evenly over baked crust.
In small microwave bowl, heat Nutella 10-20 seconds to soften. Drop teaspoons over mixture and swirl with a knife.
Bake 25-30 minutes

Prep: 5 Mins l Total: 20 mins l Servings: 2

Chop the tomatoes, peel and mince garlic.
Cook tomatoes in a non-stick pan at medium-high heat, lid covered for 2 minutes. Press tomatoes down, squeezing out the juices to create the sauce.
Add the couscous and 2 tbsp water and mix into sauce. Cover with a lid and stir occassionally to keep from sticking. Cook 6-7 minutes until the couscous has soaked up some of the sauce.
Stir in the pesto and minced garlic, cooking until couscous is done.
Stir in the mozzarella cheese until melted. Add salt to taste.
Serve with fresh basil leaves and parmeson on top

**I omit the pesto in this recipe and add spinach and a protein.