Category: Main Courses

Blended Chickpea and Pan Roasted Tomato Sauce

Blended Chickpea and Pan Roasted Tomato Sauce

Make your own healthy and homemade tomato sauce with Colavita's delicious recipe with a little extra protein!

Squash and Red Lentil Sauce

Squash and Red Lentil Sauce

This nutrient packed sauce with lentils and vegetables is the perfect pairing for any pasta dish!

Cauliflower with Shallots and Lemon

Cauliflower with Shallots and Lemon

The strong roasted flavor of the cauliflower paired with lemon makes for a delicious smooth sauce, a healthy and delicious alternative to toss with pasta!

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Delicata Squash and Kale Quiche

A beautiful squash quiche to take you through fall into winter.

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Salmon with Dill Waffles and Horseradish Cream

You've heard of chicken and waffles, how about salmon and waffles? Sweet, fluffy waffles combine with tangy horseradish cream and dill to give you this savory seafood breakfast and brunch entree.

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Chicken Sausage Frittata with Sundried Tomatoes

This Chicken Sausage Frittata with Sundried Tomatoes, Peppers, and Onions: a colorful frittata loaded with fresh veggies and heart healthy chicken sausage. A filling Sunday brunch item and a perfect leftover for Monday mornings.

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Polenta Waffles with Balsamic Berry Compote and Sausage

Polenta Waffles with Balsamic Berry Compote and Sausage: the perfect fix for someone adhering to a gluten-free diet. Large fluffy, polenta waffles combined with blueberry chicken sausage and tangy balsamic blueberry compote are the perfect Sunday morning breakfast.

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Linguine with White Clam Sauce

Mildly garlicky and briny-sweet, this classic sauce can be put together while the linguine is boiling, providing the clams are shucked and chopped beforehand. Look for tiny to small little neck clams. When they are shucked, the meat should be pink and plump, with a clean, fresh smell. Serve the linguine with a bone-dry white wine before a fried or grilled fish dish.

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Classic Risotto

If there's a risotto maker's motto it's this: "If in doubt, add more liquid at the end." Risotto should border on the soupy, and it will continue to absorb liquid as it stands. A simple and spectacular addition to a basic risotto is a large handful of whatever chopped fresh herbs are available.

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