Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
9 recipes
Dairy-Free Tomato & Basil Spaghetti
A 20-minute pomodoro with no cheese needed: garlic, ripe cherry tomatoes, basil and good olive oil, with white beans folded in for protein.
Tuna & Tomato Penne with Capers
The southern Italian pantry pasta: tinned tuna, tomatoes, capers, olives and parsley. High in protein, on the table in 20 minutes.
Lemon Chicken & Zucchini Fusilli
Golden chicken, ribbons of zucchini, lemon, garlic and parsley tossed through fusilli. No cream, no cheese, plenty of flavor.
Red Lentil Penne Arrabbiata
Naturally gluten-free lentil pasta in a spicy garlic-tomato sauce with wilted spinach. Big protein and fiber from the pasta itself.
Spaghetti with Shrimp, Garlic & Cherry Tomatoes
A coastal Italian classic: shrimp cooked fast with garlic, chili and blistered tomatoes, finished with lemon and parsley.
Tuscan White Bean & Tomato Skillet
Cannellini beans simmered with garlic, tomatoes, rosemary and kale. A 15-minute plant-based plate with generous fiber.
Turkey Meatballs in Tomato Sauce with Zucchini Noodles
Light, herby turkey meatballs (no breadcrumbs, no cheese) simmered in basil-tomato sauce over zucchini ribbons.
Italian Chicken & Cannellini Bean Soup
A brothy, comforting soup with shredded chicken, cannellini beans, carrot, celery, kale and rosemary. Freezes beautifully.
Zucchini, Pea & Mint Orecchiette
Spring in a bowl: sweet peas, soft zucchini, lemon and mint with orecchiette and a spoon of white beans for protein. No cheese required.
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