Italian Archives -

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INGREDIENTS: Sauce - 1 lb of Ground Turkey - 1 Large Handful of Spinach - 1 tsp Dried Basil - 1 Bay Leaf - 2 Garlic Cloves - ½ Cup of Chopped Zucchini - ¼ Cup of Fresh Italian Parsley - 4 oz of Chopped Eggplant - 1 tsp of Dried Oregano - ¼ tsp of Dried Thyme - 24 oz of Canned Tomatoes - 3 oz of Canned Tomato Paste - 12 oz of Canned Tomato Sauce - 8 oz of Preferred Broth - ½ tsp of Ground Black Pepper - 2 Dashes of Ground Cloves - 1 tbsp of Granulated Sugar - 1 tbs of Sea Salt - 1 tbsp of Olive Oil - ¼Cup of Organic Apple Cider Vinegar or Organic Red Wine

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INGREDIENTS: 2 cans Palmini pasta - 1/2 cup unsalted butter, or 1 stick - 1 teaspoon garlic powder - 1 package of vegan shrimp from Asian markets - 1/2 teaspoon salt - 1/2 teaspoon pepper - 1 teaspoon red pepper flakes - 1/2 cup parmesan cheese (Follow Your Heart brand) - 6 garlic cloves, minced - 2 tablespoons oil - 1 can artichoke hearts - Tablespoons lemon capers

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INGREDIENTS: 13 x 9 Baking Pan - 2 Cans of Palmini Lasagna - 2 large Eggs - 1 ½ Cup of Ricotta - 1 lb of Ground Beef - 2 Cups of Marinara Sauce - 1 Cup of Diced Onions - 1 tbsp of Minced Garlic - 2 tbsp of Parsley - 1 tbsp of Basil - 1 tbsp of Oregano - 1 tsp of nutmeg - Salt and Pepper ½ Cup of Parmesan Cheese 1 Cup or Mozzarella (or Provolone)

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INGREDIENTS: 2 cups Fresh basil - 1/3 cup Pine nuts - 3 garlic cloves minced - 1/2 cup grated parmesan cheese - 1/2 cup extra virgin olive oil - 1/4 tsp salt to taste - 1/8 tsp pepper to taste - ​Squeeze of fresh lemon

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INGREDIENTS: 3-4 cups raw kale, torn or sliced (can sub any other leathery green) - 1 whole Avocado, diced or sliced - 4 oz tempeh (half a package, usually), seared in a hot skillet with avocado oil and 1/2 inch diced (can substitute seared tofu, chicken, egg) - 1/2 can of heated Palmini noodles (sub white beans) - 1/4 cup sunflower seeds or pepitas - 1 tablespoon hemp seeds - salt and fresh ground black pepper to taste

#eatpalmini

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