Week of August 18th

NEW!  [Meatless Monday] BAKED SPINACH RAVIOLI "LASAGNA"
Original recipe here.

Ingredients:

    1 package frozen spinach ravioli, (or any flavor you like)
    1 cup store bought marinara sauce of your choice
    1 package shredded low fat mozzarella cheese
    1 tsp dry basil

Instructions:

    Preheat oven to 350 degrees.
    Spread a little marinara sauce on the bottom of a small baking dish.
    Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
    Sprinkle with basil.
    Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.
 

NEW! SIMPLE ROASTED CHICKEN LEGS & THIGHS
Original recipe here.

Ingredients:
    6 pieces of pasture raised chicken legs or thighs or a combo of both
    3-4 springs of fresh rosemary
    3 tbsp of pastured butter at room temperature
    sea salt and freshly ground pepper

Method:

    Preheat oven to 450 F.
    Wash and thoroughly dry off chicken.
    Finely chop your rosemary and mash together with butter in a bowl.
    Loosen up the skin of the chicken by sliding your fingers between the skin and the meat then evenly distribute rosemary butter underneath the chicken skin. Using about a 1/2 tbsp per piece of chicken.
    Salt and pepper the outside of the chicken.
    Place chicken in a baking dish or pan lined with parchment paper and bake for 45-55 minutes until skin is golden and crispy and the inside is tender and juicy.
    Enjoy!
    Alternately you can skip the rosemary butter and simply put the salted chicken pieces in the oven by themselves, this produces an almost equally delicious and crispy chicken dish.

NEW! SLOW COOKER ROOTBEER PULLED PORK
Original recipe here.

Ingredients:

    2 lb pork tenderloins
    12oz Root Beer
    1 cup BBQ sauce (any variety)
    1 tsp kosher salt
    1/4 tsp ground black pepper

Instructions:

    In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks.
    Serve on a bun with additional BBQ sauce, if desired.
    ENJOY!


ARTICHOKE & SARDINE SPAGHETTI




Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.