Entrées — staub
#EssentialRecipe => Castelvetrano Olives and Roasted Hazelnut Casarecce
This is one of my go-to meals. I always have most of the ingredients on hand and Jake seems to never get tired of it. Feel free to throw in whatever inspires you like shaved Brussel sprout leaves or red bell peppers to spin it your way.
Ingredients:
-1/2 cup hazelnuts
-1 cup fresh parsley loosely chopped
-2 cups Castelvetrano olives ripped into rough pieces
-2 lemons zested and juiced
-1/2 cup avocado or good quality olive oil
-1 pound casarecce pasta
-4 garlic cloves
-1/4 cup caper berries
-1 tablespoon beet hot sauce
-Sea salt and pepper...
#EssentialRecipe => Plant-Based Bolognese
This recipe is a bit more time consuming than my usuals, but so worth it. Especially on a cold winter day. It will warm up your kitchen with heat and delicious aromas.
Ingredients:
-2 pounds cremini mushrooms quartered
-1 large green pepper finely chopped
-1 large carrot peeled and finely chopped
-1 medium onion finely chopped
-1 28 ounce can whole peeled tomatoes
-3 tablespoon avocado oil
-1/2 ounce dried porcini mushrooms, rinsed and minced
-4 to 5 garlic cloves minced
-1 teaspoon maple syrup
-4 tablespoon tomato paste
-1 cup dry red wine
-1/2 cup vegetable broth
...#EssentialRecipe => Bone in Rib Steak in Double Beet Marinade
There's nothing quite like a marinated steak cooked to perfection. Our double beet marinade is so simple, the only difficult thing about it is to wait the 24 hours before putting the gorgeous grilling marks on them. Serve with something simple like oven roasted garlic and a freshly tossed arugula, parmesan salad with pickled red onions.
Ingredients:
-1/4 cup soy sauce
-1/3 cup avocado oil