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Buffalo Quinoa-White Bean Patties

8 Feb

If you’re looking for a way to spruce up salads, look no further! These buffalo quinoa-white bean patties actually make me look forward to my lunchtime salad. Plus, the recipe is easy, makes a lot, and is healthy. I like to make a batch on the weekend, and then store them in an airtight container in the refrigerator for a convenient addition to my workday lunch.

Buffalo Quinoa-White Bean Patties
Yields 20
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
For the Buffalo Sauce
  1. 2 tablespoons unsalted butter, melted
  2. 2 tablespoon extra virgin olive oil
  3. 1/4 cup hot sauce (I use Franks)
  4. 1/2 teaspoon salt
For the Patties
  1. 1 cup dry quinoa, cooked according to package directions and cooled slightly
  2. 1 15.5 oz. can white beans (navy or cannellini), mashed
  3. 1/2 cup Panko bread crumbs
  4. 1 large egg, lightly beaten
  5. 1/2 teaspoon salt
  6. 1 teaspoon ground black pepper
  1. Preheat oven to 375 degrees.
  2. Combine the buffalo sauce ingredients in a small bowl and whisk together.
  3. In a large bowl, add the mashed beans, cooked quinoa, Panko bread crumbs, egg, salt and pepper, 1/4 cup of the buffalo sauce. Stir to combine.
  4. On a greased baking sheet, add rounded tablespoons of the mixture and flatten gently with your hands. Lightly spray the tops of the patties with olive oil cooking spray.
  5. Bake for 8 minutes. Carefully flip each patty over, and bake for an addition 8 minutes, until golden brown.
  6. Drizzle or brush the remaining buffalo sauce over the patties.
  7. Cool, and then store in an airtight container in the refrigerator.
  8. Serve on a salad cold or heat for about 1 minute in the microwave.
Adapted from Half Baked Harvest
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Perfect Marinara Sauce

3 Feb

I haven’t used store-bought marinara sauce for several years, and if you’ve never made your own, I highly recommend you do. I like that you know exactly what’s in it, can control the amount of sugar and sodium, and tailor it to your taste. It’s best when tomatoes are in season and you can cook down fresh ones, but in the winter, I use canned San Marzano tomatoes. They’re sweet, not overly acidic, and have less seeds than other varieties, making them ideal for sauce. Make a large batch, let it cool, and freeze it plastic containers for future use. 

Perfect Marinara
Yields 1
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  1. 1 tablespoon extra virgin olive oil
  2. 1/2 cup chopped onion
  3. 2 cloves minced garlic
  4. 1 6 oz. can tomato paste
  5. 28 oz. canned San Marzano tomatoes
  6. Dash or red pepper flakes (optional)
  7. 1/2 teaspoon dried oregano
  8. 1 tablespoon sugar
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon black pepper
  11. 2 tablespoons chopped fresh basil
  1. Heat the olive oil in a medium sauce pan over medium heat. Add the onion and garlic, and cook until soft, about 5 minutes. Add the tomato paste, and stir until slightly melted.
  2. Add the canned tomatoes, red pepper flakes, oregano, sugar, and salt and pepper.
  3. Bring to a simmer, cover, and cook for about 30 minutes, until thickened.
  4. Let cool. With an immersion blended (or in a food processor or blender), puree until smooth.
  5. Stir in the fresh basil.
  6. Store in refrigerator if using in a day or two, or freeze for later use.
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Vegetable Lasagna

4 Aug

What better way to use up the abundance of summer vegetables in your refrigerator than in a cheesy, crowd-pleasing pan of lasagna? No need to stick with the veggies I used; incorporate your favorites or whatever you have on-hand.

Vegetable Lasagna
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 3 cups marinara sauce
  2. 16 sheets of lasagna noodles
  3. 24 oz. ricotta cheese
  4. 2 cups grated mozzarella, divided
  5. 1 large egg
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon ground black pepper
  8. 2 tablespoons chopped fresh parsley
  9. 2 tablespoons extra virgin olive oil
  10. 1 medium zucchini chopped, about 2 cups
  11. 1 yellow pepper chopped, about 1 cup
  12. 1/2 white onion chopped, about 1/2 cup
  13. 8 oz. white mushrooms chopped, about 2 cups
  14. 1 small eggplant chopped, about 2 cups
  15. 2 cups packed fresh spinach, roughly chopped
  16. 3 cloves minced garlic
  17. 1/2 cup good red wine (I used cabernet sauvignon)
  18. 1 teaspoon salt
  19. 1/4 teaspoon black pepper
  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions. Drain in a colander, and let cool.
  3. In a large bowl, combine the ricotta, 1 cup mozzarella, egg, salt, pepper, and parley. Set aside.
  4. Heat olive oil in a large skillet over medium heat. Add all of the vegetables (zucchini, pepper, onion, mushrooms, eggplant, spinach, and garlic), and cover and cook for about 5 minutes, stirring occasionally.
  5. Remove lid and add the wine. Bring to a simmer and cook for an additional 5-8 minutes, until the wine has reduced and the vegetables are tender. Season with the salt and pepper.
  6. Grease a 9x13 inch casserole dish.
  7. Ladle about 3/4 cup of sauce to the bottom of the pan. Add four lasagna noodles, overlapping them slightly. Spread a third of the cheese mixture on the noodles. Top the cheese with a third of the vegetables, and then drizzle with about 1/2 cup of sauce. Repeat two more times.
  8. Add the final four lasagna noodles, and top with the remaining sauce.
  9. Cover and bake for 25 minutes.
  10. Remove from oven, uncover, and top with the remaining cup of mozzarella cheese. Return to the oven, and bake for 5 minutes, until the cheese is melted.
  11. Let cool for about 10 minutes before cutting.
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