ONLINE HEALTHY FOOD RECIPES FOR MY FANS AND FRIENDS

A photo of Ravioli Nudi in Tomato Sauce from Recipes.com

Ravioli Nudi in Tomato Sauce

Ingredients

• 2 tablespoons olive oil

• 2 onions, chopped

• 2 pounds spinach, stems removed, leaves washed well and chopped

• 1 1/2 teaspoons salt

• 1 clove garlic, minced

• 1 2/3 cups tomato puree (one 15-ounce can)

• 1/2 cup water

• 1/4 teaspoon fresh-ground black pepper

• 1 tablespoon butter

• 1 tablespoon chopped fresh basil or parsley

• 3/4 cup ricotta

• 1/4 cup grated Parmesan

• 2 eggs, beaten to mix

• Grated zest of 1 lemon

• 1/8 teaspoon grated nutmeg

• 1/16 teaspoon cayenne

• 3 tablespoons flour

Directions

1. In a large frying pan, heat 1 tablespoon of the oil over moderately low heat. Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes. Drain and press all remaining liquid from the spinach.

2. In the same pan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil and cover to keep warm.

3. Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve with the tomato sauce.

Suggested Pairing

Tomatoes require a high-acid wine, while earthy spinach is best with one that has bright, uncomplicated fruit. Sounds like Barbera, but no oak please.

Originally appeared: September 2010

Vegan Tostadas

Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers.

Ingredients

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1 cup raw walnuts

1 cup canned black beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, diced

1 garlic clove, minced

1 cup canned diced tomatoes with juices

1 tablespoon ground cumin

1 tablespoon dried oregano

1/2 teaspoon cayenne pepper (optional)

Kosher salt and freshly ground black pepper

6 organic corn tortillas

1 cup vegan shredded cheese (optional; see Cook's Note)

Optional Toppings:

Pepitas

Canned sweet yellow corn, drained

Diced red bell pepper

Sliced avocado

Shredded lettuce

Vegan cheese sauce, warmed (if not using shredded cheese)

Preheat the oven to 400 degrees F.

Directions

Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.

1. Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
2. Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
3. Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
4. Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
5. Add your desired toppings and enjoy!
6. 
   
7. RECIPE COURTESY OF FOOD NETWORK KITCHEN

Falafel

Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful Middle Eastern weeknight dinner.

Ingredients

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Vegetable oil, for frying

8 ounces dried chickpeas, soaked overnight, drained and rinsed 

3/4 cup fresh parsley leaves 

1 1/2 teaspoons baking powder dissolved in 3 tablespoons water 

1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/8 teaspoon cayenne pepper 

1 clove garlic, chopped 

1 small onion, chopped 

Kosher salt 

Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges

Directions

Special equipment:

 a deep-frying thermometer

1. Heat 3 inches oil in large heavy pot to 365 degrees F.
2. Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.   
3. Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.  
4. Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.

Cobb Salad

A picture of a Cobb Salad from Season & Thyme

How to prepare a Cobb Salad? 

These are the ingredients you’ll need to make this classic Cobb salad recipe: 

• Meat: This protein-packed Cobb salad calls for both bacon and chicken. 
• Eggs: Boiled eggs lend even more protein to the hearty salad. 
• Lettuce: Iceberg lettuce is the traditional choice for this classic dish. 
• Tomatoes: Chopped tomatoes lend flavor and color. 
• Blue cheese: Crumbled blue cheese takes the flavor up a notch. 
• Green onions: If you prefer a stronger flavor, use a red onion. 
• Avocado: Cubed avocados make this salad even more filling.  
• Dressing: Use store-bought ranch dressing