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  • Heather Joyce

    Baked Lasagna Casserole Sauce ◦1 onion ◦4 cloves garlic ◦6 oz sliced mushrooms ◦1 lb. ground turkey ◦1 t salt ◦1/4 t pepper ◦2 t dried basil ◦1/2 t dried oregano ◦1 yellow, red or orange bell pepper ◦1/2 c dry red wine ◦28 oz crushed tomatoes ◦2 T tomato paste ◦14 oz petite diced tomatoes ◦1/4 t crushed red pepper ◦1 t sugar Ricotta Mix ◦2 c ricotta ◦1 egg ◦1/4 c parmesan ◦10 oz spinach, chopped ◦Salt & pepper, to taste ◦1 – 1lb. box of cooked penne pasta ◦6 oz Fresh Mozzarella, grated

  • Cheyenne Vyvyan

    12 meals from the whole foods pantry

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3 cloves garlic 1/3 cup pine nuts 1/3 cup grated Parmesan cheese 1 cup roasted red bell pepper (fresh or jarred) 1 cup basil leaves ½ tsp. salt ¼ tsp. pepper 1/3 cup extra virgin olive oil 1 lb. penne pasta ¼ cup heavy cream, optional DIRECTIONS: Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. -- add olive oil through the feed tube and process until incorporated.

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