Pasta with No-Cook Tomato Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 4 (serving size: 2 cups)

INGREDIENTS:

      2 pounds ripe tomatoes, cored, chopped

      2 tablespoons extra-virgin olive oil

      2 tablespoons minced fresh basil

      1 tablespoon minced fresh oregano

      1 clove garlic, minced

      1 teaspoon kosher salt, plus more to taste

      10 ounce short pasta noodles such as cavatelli, penne or rigatoni

      1/4 cup grated Parmesan, optional

      Freshly ground black pepper

             

PREPARATION:

1. In a bowl, toss tomatoes, olive oil, basil, oregano, garlic and salt. Cover and let stand for 30 minutes.

2. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain pasta and place in bowl with tomatoes. Add Parmesan, if desired, and stir to combine. Season with additional salt and pepper. Serve immediately.

Butternut Squash with Brown Butter and Oregano

Ingredients:
1/3 cup unsalted butter
1 teaspoon fresh sage, minced
2 teaspoons fresh oregano, minced
3 cups peeled and diced butternut squash
Salt and pepper, to taste


Instructions:
Brown the butter. In a small saucepan over low heat, melt the butter. Continue to cook, stirring often, until the butter is a dark gold/light brown. Remove from heat and stir in the sage and oregano.

Add the squash to the pan and stir to completely coat the squash with the brown butter. Cover and return the pan to the burner. Simmer over medium-low for 10-15 minutes, or until the squash is fork-tender. Serve.


Source: http://tastykitchen.com/recipes/holidays/butternut-squash-with-brown-butter-and-oregano/

Rustic Red Kale and White Bean Soup

You can substitute any other leafy green for the kale, but if you’re using quick-cooking greens such as spinach, allow the soup to cook for 25 minutes before adding the greens; then add the greens and cook just until they’re done.

Ingredients

• 1 bunch red kale (or use any other green available)
• 1 large onion, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1/2 cup parsley, chopped
• 1/2 cup chopped fresh basil (or about 5 “ice cubes” of frozen basil)
• 1 teaspoon dried oregano
• 2 15-ounce cans diced tomatoes
• 1 15-ounce can cannellini or other white beans
• 4 cups water
• pinch red pepper flakes
• salt and pepper to taste
• Optional serving suggestions: Balsamic vinegar and soy parmesan

Instructions

1. Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
2. Heat a large, non-stick pot over medium-high heat. Add the onion and celery and cook until the onion begins to brown, adding water by the tablespoon if needed to prevent sticking. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
3. Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.

Preparation time: 15 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 6

Each serving contains: 152 Calories (kcal); 1 g Total Fat; (5% calories from fat); 9 g Protein; 30 g Carbohydrate; 0 mg Cholesterol; 258 mg Sodium; 7 g Fiber

Source: http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html