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Photo by Erich Boenzli

My favorite omelette recipe has shallots, mushrooms, spinach, and Parmesan. All wrapped up in a perfectly cooked omelette. Does that sound good or what?

For the filling:
1 c mushrooms, chopped
2 c baby spinach
1 shallot, chopped
1/4 c Parmesan cheese
For the omelette:
3 large eggs, whisked
1/2 Tbsp extra-virgin olive oil
1/2 Tbsp butter
salt and pepper - about 1/4 tsp each
2
Nutritions

Calories
329

Sodium
1029mg
42% DV

Fat
21g
33% DV

Protein
28g
57% DV

Carbs
7g
2% DV

Fiber
3g
12% DV
Photo by Erich Boenzli

I went shopping the other day and while I was looking around in the produce department, I got hit by a whiff of fresh basil...let's make a one pan pasta...

12 oz spaghetti
1 dry pint grape tomatoes, halved
3 large leaves of basil, roughly chopped
1 shallot, chopped
4 cloves garlic, finely chopped
1 tsp hot pepper flakes
2 Tbsp extra-virgin olive oil
1 tsp salt, add more to taste
1/2 tsp black pepper
1 Tbsp tomato paste
1 anchovy
1 Knorr beef bouillon cube
4 c water - add more as needed
4 slices cooked bacon, cut into bits - optional
Parmigiano-Reggiano, freshly grated
4
Nutritions

Calories
628

Sodium
150mg
6% DV

Fat
23g
35% DV

Protein
19g
39% DV

Carbs
59g
20% DV

Fiber
11g
47% DV
Photo by Erich Boenzli

One of the most amazing things about this absolutely delicious one-pan chicken pasta dish is the consistency of the sauce.

2-4 chicken thighs, depending on size
12 oz pasta
4 c chicken stock - or 4 c water and two Knorr chicken bouillon cubes
1 Tbsp canola oil - or any neutral oil
1 tsp salt, plus salt to taste
1 tsp pepper
1/2 tsp paprika
1 shallot, finely chopped
14 oz can of diced tomatoes - or 1 c chopped fresh tomatoes
1 c chopped vegetables - I found an asparagus in the garden
4 basil leaves, shredded - that's what they call chiffonade in fancy cookbook slang
2 oz shaved Parmigiano-Reggiano - or other hard cheese
2
Nutritions

Calories
968

Sodium
2310mg
96% DV

Fat
21g
33% DV

Protein
48g
96% DV

Carbs
139g
47% DV

Fiber
15g
62% DV
Photo by Viana Boenzli

My twist on a classic pesto recipe will be your new favorite! That's because I've changed just a couple ingredients to create a scrumptious sauce you'll want to eat warm or cold any day of the week.

3 c fresh basil
1 c olive oil
1 clove garlic
1 c Locatelli or Parmesan, shredded
1/4 c walnuts or pine nuts
salt and pepper
1 cup
Nutritions

Calories
393

Sodium
2mg
0% DV

Fat
17g
27% DV

Protein
15g
30% DV

Carbs
7g
2% DV

Fiber
4g
18% DV
1101

Butternut Squash Pasta

Photo by Erich Boenzli

There's still a lot of butternut squash left from this year's harvest. Let's make a butternut squash carbonara! A rich and creamy meal, without using any eggs.

4 slices bacon
2 Tbsp fresh sage, chopped
1-1/2 lb butternut squash, peeled, deseeded, and diced into cubes, about 3 cups
1/4 c heavy cream
1 c pasta water
1/2 c Parmigiano-Reggiano, grated
16 oz fettuccini
1/2 tsp ground nutmeg
salt and freshly ground pepper
4
Nutritions

Calories
275

Sodium
246mg
10% DV

Fat
21g
33% DV

Protein
4g
9% DV

Carbs
11g
3% DV

Fiber
2g
10% DV

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