Pizza Hummus

Ingredients:

• 6 cloves garlic, preferably roasted
• 1 (15 oz) can chickpeas – drained, but liquid from can reserved
• 3 Tbsp extra virgin olive oil
• 6 basil leaves
• 1/2 cup mozzarella cheese, shredded
• 1/4 Cup grated Parmesan
• 1/4 Cup Ricotta Cheese
• 2 tsp tomato paste
• 1/2 tsp onion Powder
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp Kosher salt
• 1/4 tsp pepper

Preparations:

1. Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
2. Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute. stop to scrape down the sides of the bowl if necessary.
3. With the food processor running, slowly pour in the olive oil through the opening at the top of the processor and process until smooth. Add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved.

Slow Cooker Tomato Soup

Ingredients:

• 2 14 oz cans diced tomatoes
• 1 cup diced celery
• 1 cup diced carrot
• 1 cup diced onion (or 1/2 onion, diced)
• 1 tsp dried oregano
• 4 tsp dried basil
• 4 cups vegetable broth
• 1/2 bay leaf
• 1/2 cup butter
• 1/4 cup flour
• 1 cup Parmesan cheese
• 2 cups milk, warm
• 1 tsp salt
• 1/4 black pepper

Preparations:

1. Add vegetables, tomatoes, broth, oregano, basil, and bay leaf to the crock pot. 
2. Cook on low for roughly six hours.
3. Remove bay leaf. In batches, blend the hot soup. Return the smoothed soup to the pot. 
4. 30 minutes before serving, prepare the roux. Melt the butter on low in a sauce pan. Slowly add flour, stirring constantly to prevent lumps. Stir for 6-7 minutes. Slowly mix in one cup of the soup. Once thoroughly combined, return mixture to the crock pot.
5. Add the parmesan, milk, salt, and pepper. Cook another 30 minutes.
6. Serve with grilled cheese sandwiches. 

Caprese Pasta

Ingredients:

• 1 pound whole wheat pasta tubes
• 1 cup marinara sauce
• 1/3 cup cream
• 1/3 cup grated parmesan cheese + more for garnish
• 8 ounces fresh mozzarella
• 1 pint of grape tomatoes, chopped into halves or quarters
• 4 or 5 fresh basil leaves

Preparations:

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to directions.
2. While pasta is cooking, heat tomato sauce to simmering in a large saucepan. Stir in heavy cream and grated parmesan. 
3. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. 
4. Cut half of the mozzarella into cubes. Fold mozzarella cubes and chopped tomatoes into the pasta. 
5. Then chop 3-4 fresh basil leaves and add them in too. 
6. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Slice remaining mozzarella into rounds and place on top of the pasta.
7. Bake for 25 minutes, or until cheese is golden and bubbly. 

Marinara Sauce

Ingredients:

• Any fresh tomatoes you wish to use up, diced
• 1/2 an onion, finely diced
• 6 cloves garlic, minced (or 1.5 tsp garlic powder)
• 1/2 a bell pepper, finely diced
• 1 (14 oz) can diced tomatoes
• 1 tbsp dried oregano
• 2 tbsp dried parsley
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 cup + 1 tsp extra virgin olive oil
• 1 (8 oz) can tomato sauce
• 1 tsp balsamic vinegar (optional)

Preparations:

1.  In a saucepan, saute onion in 1 tsp olive oil over medium heat for 10 minutes.
2. Add bell pepper, garlic, and fresh tomatoes and bring to a simmer.
3. Combine remaining ingredients and bring to a boil. 
4. Cover with a lid slightly askew and simmer on medium-low for 30 minutes.
5. Remove lid, lower temperature to low, and simmer for at least 30 more minutes.

Appetizer Pictures

Lasagna Soup

Ingredients:

• 1 pound fake meat crumbles
• 1 onion, chopped
• 1 chopped bell pepper
• 3 cloves chopped garlic
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box vegetable broth
• 2 (14.5-ounce) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (About 8 noodles)
• 1/2 cup Parmesan cheese
• 2 cups shredded cheese
• Some chopped basil (optional)

Preparations

1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.

Lemon Spaghetti

Ingredients

• 8 oz dry spaghetti or angel hair (half of a box)
• 1/2 cup grated parmesan
• 4 tsp olive oil
• 3 cloves garlic, finely chopped
• 1 lemon or 3 tbsp lemon juice
• 4 tbsp chopped pine nuts or Italian bread crumbs
• 10 basil leaves, coarsely chopped
• Pepper to season

Preparation

1. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges, about 3-5 minutes. Immediately remove from heat and pour into mixing bowl.
2. Meanwhile, boil up the pasta.
3. Add parmesan and pine nuts to the mixing bowl.
4. Add spaghetti, lemon juice, and basil and toss. Top with pepper and serve