Mac and Cheese
Serving Size: 8
½ tablespoon extra-virgin olive oil
1 small yellow onion, coarsely chopped (about ¾ cups)
2 garlic cloves, sliced
½ medium head cauliflower, cut into large chunks, (about 1 pound or 3 cups)
1 large sweet potato, peeled and cut into 1-inch chunks (about ½ pound or 1¼ cups)
1 cup vegetable stock
1¼ + ½ teaspoon kosher salt, more to taste
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, (12 slices)
16 ounces macaroni pasta
2 tablespoons olive oil
½ cup panko bread crumbs
½ cup pine nuts
1 teaspoon, thyme, finely chopped
¼ teaspoon kosher salt
Mac and Cheese Directions:
1. Place a large pot of salted water over high heat for cooking the macaroni. Heat the oil in a large saucepan set over medium heat. Add the onion and garlic, and sauté until tender—5 to 7 minutes. Stir in the cauliflower, sweet potato, vegetable stock, and the 1¼ teaspoon salt. Bring this mixture to a boil, and then reduce the heat to a simmer. Cook covered, stirring occasionally, until the vegetables are tender—about 20 minutes. This should give you about ¼ cup liquid along with the veggies.
2. Place the veggie mixture in a blender and process it until it is completely smooth. Add more stock or water if there is not enough liquid to blend easily.
3. Then transfer the mixture back to the saucepan over low heat. Add the cheddar cheese, American cheese and remaining ½ teaspoon salt, stir until the cheese melts (depending on the saltiness of your stock and cheese you may not need this extra ½ teaspoon of salt). Add more stock if your mixture is too thick or if it thickens over time.
4. When the water boils, add the macaroni and cook according to the package directions. When done, drain and transfer the macaroni to the saucepan with the veggie and cheese mixture. Serve topped with the breadcrumb mixture and enjoy!
1. To a medium pan over medium heat, add the oil. Then add the panko, pine nuts, thyme, and salt and saute until the mixture is deep brown and the panko and pine nuts are toasted–about 5 to 7 minutes.
Mushroom + Beef Sloppy Joes
Serving Size: 4
1 tablespoon olive oil, plus more if needed
8 ounces ground sirloin
1 pound portobello mushrooms, stems discarded, caps finely chopped
1 small green bell pepper, cored, seeded, and finely chopped
1 small yellow onion, finely chopped
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
One 8-ounce can tomato sauce
3 tablespoons Worcestershire sauce
2 tablespoons molasses
2 tablespoons white wine vinegar
1 tablespoon sriracha or other hot sauce
3 tablespoons tomato paste
1 teaspoon minced fresh thyme leaves
4 hamburger buns
Finely chopped dill pickles, for serving
Sliced pickled banana peppers, for serving
1. Heat the oil in a large deep skillet over medium-high heat. Add the sirloin, breaking up with a spoon or spatula, and cook until it has browned, about 5 minutes. Then, if the skillet is too dry for sautéing the mushrooms, add a bit more oil. Stir in the mushrooms and cook until they are brown and tender, about 5 minutes.
2. Reduce the heat to medium. Add the bell peppers, onion, ½ teaspoon of the salt, and the black pepper to the skillet and stir to combine. Cook until all the veggies are tender, 5 to 7 minutes. Meanwhile, whisk together the tomato sauce, Worcestershire sauce, molasses, vinegar, sriracha, and the remaining1 teaspoon salt in a small bowl.
3. Add the tomato paste and thyme to the mixture in the skillet and stir to combine. Cook for 2 minutes. Then stir in the tomato sauce mixture and cook until the sauce thickens and coats the veggies and meat and all the flavors come together, 5 to 7 minutes more.
4. To serve, spoon the sloppy Joe mixture onto the bottom half of each hamburger bun, dividing it equally, and dot with some pickles and banana peppers before adding the bun tops.