Main Dishes

Spaghetti with Roasted Miso Pepper

A mixture of Japanese and Italian flavors. Grated zucchini has a cheesy texture which makes this a wonderful vegan dish.

4
4 ounces spaghetti 2 red bell pepper 2 tablespoon white miso paste 2 tablespoon chopped onion 2 garlic cloves, chopped. 2 shiitake, chopped. 1 zucchini, grated. 1 tablespoon olive oil Preheat oven to 350 degrees Fahrenheit. Bake bell pepper for 40 minutes, or until soft and skins wrinkled. Let cool, peel off the skin and cut into strips. Mix the bell pepper, miso paste and onion in a glass container, cover and refrigerate overnight. Cook pasta according to instruction on the package. Drain and set aside. Heat olive oil in a skillet, add garlic, shiitake and zucchini. Sauté for 3 minutes. Add bell pepper, miso paste and onion to the skillet, including any juice in the bowl. Sauté for 3 minutes. Add spaghetti and additional seasoning (salt and pepper) if desired, stir to mix, then turn off the heat.

Low-and-slow baked baby back ribs feature a zesty dry rub, sweet and tangy barbecue sauce, and tender, fall-off-the-bone meat! There's no need to tend to a grill or a smoker, because the oven does all of the work. Serve the southern oven baked baby back ribs alongside coleslaw, cornbread, collard greens or mac and cheese for an easy dinner that the whole family will love!

Dry Rub:
1 c brown sugar
1/3 c smoked paprika
1/4 c kosher salt
8 t chili powder
8 t onion powder
8 t garlic powder
Ribs:
2 racks baby back ribs ( about 3.5 lbs. total )
1 c bbq dry rub
bbq sauce ( for basting and serving )
5
  • Adjust the oven rack to the middle position. Preheat the oven to 300° F. Line a rimmed baking sheet with aluminum foil.
  • In a medium bowl, stir together the ingredients for the dry rub. Set...
    See the full directions on my site
Nutritions

Calories
772

Sodium
11524mg
480% DV

Fat
27g
43% DV

Protein
37g
75% DV

Carbs
95g
32% DV

Fiber
5g
22% DV