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My Recipe Magic © 2017 Recipe Magic, LLC.
Recipe Magic © 2018 Recipe Magic, LLC.
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 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
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat2g10%
Polysaturated Fat6g39%
Monosaturated Fat9g58%
Cholesterol0.68mg0%
Sodium2mg0%
Potassium347mg9%
Protein15g30%
% DAILY VALUE*
Total Carbohydrate
Fiber4g18%
Sugar0.7999999999999999g1%
Vitamin A25IU0%
Vitamin B60.42mg21%
Vitamin C2mg4%
Calcium47mg4%
Iron2mg11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Baked Ambrosia
This show-stopping Halloumi Crusted Delicata Squash Galette is packed with halloumi, caramelized onions, and roasted squash. It's the perfect vegetarian dish to serve this holiday season!
Crust:
2 cups flour
1/2 cup whole wheat flour
1/2 cup grated halloumi
1/2 tsp salt
3/4 cup cold butter, cut into cubes
1 egg
1/4 cup cold water
1 tbsp apple cider vinegar
Filling:
3 tbsp olive oil ( divided )
2 2 delicata squashes ( halved, seeds removed, and cut into ½-in slices )
1 large onion ( thinly sliced )
6 oz halloumi ( cut into 1/4-inch cubes )
2 tbsp honey
1/4 tsp cayenne pepper
salt and pepper ( to taste )
Toppig:
egg wash ( 1 yolk whisked with 2 tsp water )
1/2 cup pine nuts
1/4 cup grated halloumi
1 tsp dried mint
1/4 cup pomegranate arils
2 cups flour
1/2 cup whole wheat flour
1/2 cup grated halloumi
1/2 tsp salt
3/4 cup cold butter, cut into cubes
1 egg
1/4 cup cold water
1 tbsp apple cider vinegar
Filling:
3 tbsp olive oil ( divided )
2 2 delicata squashes ( halved, seeds removed, and cut into ½-in slices )
1 large onion ( thinly sliced )
6 oz halloumi ( cut into 1/4-inch cubes )
2 tbsp honey
1/4 tsp cayenne pepper
salt and pepper ( to taste )
Toppig:
egg wash ( 1 yolk whisked with 2 tsp water )
1/2 cup pine nuts
1/4 cup grated halloumi
1 tsp dried mint
1/4 cup pomegranate arils
8
Crust:
- Add the flours, halloumi, and salt to a food processor and pulse until combined. Add the cold butter cubes into the food processor and pulse until mixture resembles a sand-like...
See the full directions on my site
Nutritions
Calories
459
Sodium
185mg
7% DV
Fat
25g
39% DV
Protein
8g
16% DV
Carbs
40g
13% DV
Fiber
3g
14% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat13g65%
Polysaturated Fat2g15%
Monosaturated Fat10g64%
Cholesterol64mg21%
Sodium185mg7%
Potassium257mg7%
Protein8g16%
% DAILY VALUE*
Total Carbohydrate
Fiber3g14%
Sugar9g18%
Vitamin A703IU14%
Vitamin B60.25mg12%
Vitamin C3mg6%
Calcium96mg9%
Iron2mg13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Get ready for spring and summer with this light, fresh, and tasty Garden Veggie Pasta. It’s loaded with flavor and gorgeous colors from nature!
1 Tbsp. olive oil
1 clove garlic ( minced )
1/2 large red bell pepper ( diced )
1 small zucchini or 1/2 large zucchini ( sliced )
1/2 cup each of red and yellow cherry tomatoes ( cut in half )
1/2 cup yellow corn kernels
Salt and red pepper to taste
1 c. fresh spinach ( roughly chopped )
14.5 oz. Barilla ProteinPLUS Penne Pasta ( cooked according to pkg. directions, then drained )
24 oz. Barilla Marinara Sauce
Pine nuts and parmesan for garnish ( optional )
1 clove garlic ( minced )
1/2 large red bell pepper ( diced )
1 small zucchini or 1/2 large zucchini ( sliced )
1/2 cup each of red and yellow cherry tomatoes ( cut in half )
1/2 cup yellow corn kernels
Salt and red pepper to taste
1 c. fresh spinach ( roughly chopped )
14.5 oz. Barilla ProteinPLUS Penne Pasta ( cooked according to pkg. directions, then drained )
24 oz. Barilla Marinara Sauce
Pine nuts and parmesan for garnish ( optional )
6
Chop and dice all the veggies. Heat a large skillet over medium-high heat. Add olive oil and garlic and heat, while stirring, until fragrant. About one minute. Add red bell pepper, zucchini, corn, and...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
810
Sodium
1821mg
75% DV
Fat
7g
10% DV
Protein
12g
24% DV
Carbs
61g
20% DV
Fiber
14g
59% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat1g8%
Polysaturated Fat1g11%
Monosaturated Fat3g21%
Cholesterol2mg0%
Sodium1821mg75%
Potassium976mg27%
Protein12g24%
% DAILY VALUE*
Total Carbohydrate
Fiber14g59%
Sugar2g5%
Vitamin A1023IU20%
Vitamin B61mg55%
Vitamin C9mg15%
Calcium431mg43%
Iron8mg46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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My Recipe Magic © 2018 Recipe Magic, LLC.