Italian Archives -


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


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 2 tablespoons lemon capers


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)


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


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