Recipe: Simple Orecchiette with Rapini and Italian Sausage

Your New Go-To Weeknight Dinner

Looking for a delicious twist to your weeknight dinners? This Orecchiette with Rapini and Italian Sausage recipe is not only simple to prepare but also brimming with flavours that promise to transport your taste buds straight to Italy. The orecchiette scoops up every bit of the rich, spicy sausage and the rapini adds just the right touch of earthiness.  

Whether you’re cooking for one or feeding a crowd, this dish will impress anyone who takes a bite.

Orecchiette with Rapini and Italian Sausage

Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 4-6 

Ingredients

1 lb mild Italian sausage (about 4 links), casings removed
1 bunch rapini (broccoli rabe), washed and 2" trimmed off stems
454g (1 lb) uncooked orecchiette
2 Tbsp olive oil, plus more for serving 
3 cloves garlic, minced or finely chopped
¼ tsp crushed red pepper flakes
½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add trimmed rapini hen cook for 3 minutes. Use tongs to transfer to an ice bath, and return the water in the pot to a boil.

• Add the orecchiette to the boiling water and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water.

• In a large pan, heat 2 Tbsp olive oil over medium-high heat. Add the sausage, breaking up with the back of a wooden spoon, then cook until browned on all sides, about 5-7 minutes. Add minced garlic and crushed red pepper flakes, then cook 1 minute more.

• Drain the rapini from the ice bath then give it a rough chop to bite-size pieces. Add rapini and cooked pasta to the cooked Italian sausage in the pan. Stir in about ½ cup grated Parmesan (or Pecorino) and ½ cup reserved pasta water, then taste and adjust seasoning as needed.

• Serve in bowls with a drizzle of olive oil, additional grated cheese, a pinch of salt, and lots of freshly ground black pepper.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.

• The best way to reheat pasta is in a pan over medium heat. Add a little bit of olive oil to the skillet and cook the pasta until warmed through. You can also reheat pasta in the microwave, but be careful not to overcook it because no one likes mushy pasta.

Recipe: Slow Cooker Beef Stew

Indulge in Cozy Comfort: Unlocking the Magic of Slow Cooker Beef Stew

As the temperatures drop, there's no better way to embrace the season than with a bowl of hearty slow cooker beef stew. In this blog post, we'll explore the art of slow cooking and share a mouthwatering recipe that promises both convenience and deliciousness. Get ready to elevate your comfort food game and create a culinary experience that's perfect for chilly nights and laid-back weekends.

Why Slow Cooker Beef Stew?

Discover the secret to unlocking the full potential of your slow cooker – transforming tough cuts of beef into succulent, flavorful perfection. With minimal effort, you can achieve a rich, savory stew that tantalizes the taste buds. Dive into the convenience of set-it-and-forget-it cooking, allowing you to enjoy a warm, satisfying meal without the fuss.

The key ingredients that elevate this slow cooker beef stew to culinary masterpiece status include:

• Quality Beef Chuck: This cut is well-marbled and, when slow-cooked, becomes fork-tender, infusing the stew with rich flavor.

• Flavourful Broth: A good-quality broth enhances the overall depth and savoury character of the dish.

• Red Wine: For an extra layer of complexity. Ust it to deglaze the pan after browning the beef. This step contributes a nuanced richness to the stew.

• Aromatics - Onion and Garlic: These aromatic ingredients provide a flavourful base.

• Root Vegetables - Carrots and Potatoes: Add sweetness and heartiness. These vegetables not only contribute flavour but also absorb the savory essence of the stew.

• Celery: Add celery stalks for a mild, herbal note that complements the other ingredients.

• Frozen Peas: Add a burst of color and freshness. This maintains their vibrant green colour and ensures a pop of sweetness in every bite.

• Herbs - Bay Leaves, and Thyme: Enhance the stew's aroma and flavour . These herbs contribute a fragrant and earthy dimension to the dish.

• Tomato Paste/Puree: Intensify the richness and deepen the color of the stew. This adds a subtle tangy element that balances the savory flavorus.

Final Touch and Serving Suggestions:

• Garnish with Fresh Herbs: Just before serving, sprinkle a handful of fresh chopped parsley or thyme over the stew. This adds a burst of color and a pop of freshness.

• Crusty Bread, Biscuits, or Dinner Rolls: The bread is perfect for soaking up the flavourful broth.

• Creamy Mashed Potatoes: For an extra layer of comfort, spoon the slow cooker beef stew over a bed of creamy mashed potatoes.

• Side Salad: Balance the richness of the stew with a simple side salad. A light vinaigrette or lemon-based dressing can provide a refreshing contrast to the hearty main course.

• Wine Pairing: If you've used red wine in your stew, consider serving the same wine alongside the meal. A robust red wine, like a Cabernet Sauvignon or Merlot, complements the savoury flavours of the beef.

Embrace the warmth and comfort of the season with this ultimate slow cooker beef stew recipe. Perfect for busy schedules and lazy weekends, this dish is a celebration of simplicity and flavour – your taste buds will thank you!

Slow Cooker Beef Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6

Ingredients

1.5 kg (3.3 lbs) stewing beef (about 1 inch cubes)
1/4 cup flour for the beef
1/4 cup olive oil 
4 carrots, peeled sliced into ½ inch rounds
4 celery stalks, diced
1 medium onion, diced
5 small russet potatoes, peeled and diced into 1/2 inch cubes
3-4 garlic cloves, minced
1 cup red wine (if you drink it you can cook with it)
2 tbsp worcestershire
1 cup tomato puree
4 cups reduced sodium beef stock
1 handful fresh thyme
2 bay leaves
1/2 tsp black pepper
2 cups frozen peas (optional)

For the roux
1/4 cup butter
1/4 cup AP flour

Instructions

• In a large bowl add the stewing beef and ¼ cup flour, toss to coat. 

• Set your slow cooker to saute mode. If your slow cooker doesn’t have this feature, use a frying pan. Add your olive oil, beef and brown the chunks. It should only take about 2-3 minutes. Work in batches if you need, to avoid crowding the pan or slow cooker.

• Remove the beef using a slotted spoon and set aside.

• To the slow cooker or same pan,add your wine and stir and scrape all the bits from the bottom of the pan. Let that simmer for 1-2 minutes and add it to your slow cooker if using a pan. 

• Turn the slow cooker off, add all your ingredients (except the flour and butter for the roux) and mix to combine. Cover and set your it to low, for 8 hours. Alternatively, you can set it to high for 4-5 hours. 

• Make the roux by adding the flour and butter to a small pot and cook on low, whisking continuously until smooth, this should take about 3-4 minutes. 

• During the last 30 minutes of cook time add the roux and frozen peas to your slow cooker, stir, cover and let it continue to cook until it’s complete the cooking time.

• Top with fresh parsley and serve with fresh crusty bread or  homemade biscuits.

Recipe: Crunchy Pumpkin Spice Granola

Savor the Season with Crunchy Pumpkin Spice Granola!
As the leaves change colors and the crisp autumn air settles in, it's time to indulge in the warm and inviting flavours of the season. Kitchen Confession presents our newest creation: Crunchy Pumpkin Spice Granola.
This delightful blend is crafted with care, combining wholesome oats, crunchy nuts, and a perfect balance of seasonal spices. Each bite takes you on a sensory journey, combining the comforting taste of pumpkin with the familiar warmth of cinnamon, nutmeg, and cloves.
Fall in love all over again with pumpkins as this delicious granola infuses the essence of the season into your breakfast routine. Whether topping your yogurt, sprinkling over a warm bowl of oatmeal, or simply enjoying it by the handful, this granola adds a delightful, autumnal crunch to every bite.
Not only does our Crunchy Pumpkin Spice Granola taste incredible, but it also boasts a list of nutritious ingredients. Packed with fiber, protein, and natural sweetness, this granola embodies the perfect balance between indulgence and health.
So, step into the autumn spirit and let our Crunchy Pumpkin Spice Granola awaken your taste buds. Experience the magic of the season as every mouthful transports you to cozy fireside chats, vibrant foliage, and the simple joy of cooler days. It's time to celebrate fall with a delectable blend that captures the very essence of this enchanting time of year.

Crunchy Pumpkin Spice Granola

Prep Time 5 minutes
Cook Time 20-30 minutes
Total Time 35 minutes

Ingredients

3 cups old fashioned oats
1/2 cup milled flaxseed
1/2 cup sliced almonds
1/2 cup chopped pecans
1/3 cup pumpkin seeds
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/3 cup honey
1/3 cup maple syrup
1/2 cup pumpkin puree
1/4 cup coconut or avocado oil
2 teaspoons vanilla
1 cup dried blueberries

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

• In a large bowl combine the oats, flaxseed, almonds, pecans, pumpkin seeds, pumpkin pie spice and salt.

• In another bowl combine the honey, maple syrup, pumpkin puree, oil, and vanilla. 

• Add the wet mixture to the dry mixture and stir to combine until everything is coated. Spread onto the prepared baking sheet in an even layer and bake for 20 to 30 minutes stirring halfway through the cook time until golden around the edges. Let cool completely on the pan before breaking up and stir in dried fruit. Store in a container at room temperature for up to 2 weeks.

Recipe: Butternut Squash and Kale Cavatelli

It’s spring but someone forgot to remind Mother Nature of the temperature change. Even though it’s a little less like spring outside it doesn’t stop me from craving the light bright meals that remind me of the season. One dish that's perfect for this time of year is Butternut Squash and Kale Cavatelli. This pasta dish is packed with healthy veggies and comforting tiny pasta. If you still need a reason to try this recipe here are a few more reasons as to why you should give this recipe a try:

• Butternut Squash is a Nutritional Powerhouse

• Butternut squash is a great source of fiber, vitamins A and C, and potassium. Not only does it add a sweet and nutty flavor to the dish, but it also provides important nutrients that support your overall health.

• Kale is a Superfood

• Kale is another healthy ingredient in this dish that provides a variety of health benefits. Kale is high in antioxidants, vitamin K, and iron. It's also a great source of fiber and can help support healthy digestion.

• Cavatelli is a Delicious and Versatile Pasta

• Cavatelli is a type of pasta that's perfect for this dish. Its small size and shape make it easy to combine with the other ingredients, and its chewy texture adds a great contrast to the soft butternut squash. Plus, you can easily substitute other types of pasta if you prefer.

• The Flavors of Fall

• Roasting the butternut squash adds a nutty and sweet flavor, while the kale provides a slightly bitter taste that balances out the dish. The addition of Parmesan cheese adds a salty and savory kick to the dish.

Butternut Squash and Kale Cavatelli is easy to make, packed with healthy ingredients, and puts an instant smile on your face :) Give it a try andlet me know what you think. I love hearing from you.

Butternut Squash and Kale Cavatelli

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 1 medium butternut squash, deseed and cut into 1/2 inch cubes

• 2 cups firmly-packed chopped kale

• 4 unpeeled cloves garlic

• 6 tablespoons extra-virgin olive oil

• 1 tablespoon fresh minced thyme

• Salt and pepper to taste

• 1/2 cup chicken stock

• 2 tablespoons unsalted butter

• 1/4 tsp red pepper flakes

• 1 16 oz. bag (8 cups) of cavatelli, cooked according to package instructions

• 1/3 cup grated Parmesan cheese

Instructions

• Preheat oven 400F and place butternut squash in a single layer on a rimmed baking sheet, leaving room for the kale and garlic. Drizzle olive oil, thyme, and salt and pepper to taste over everything, toss to coat and roast for 25-30 minutes until squash and garlic is tender and kale is crispy. Remove skins from garlic, finely mash into a paste, and toss into butternut squash/kale.

• Divide the roasted squash and add 1/2 to a small bowl, top with chicken stock and blend into a pure using an immersion blender, set aside.

• In a large pan add butter, the remaining half roasted butternut squash, kale, garlic paste, squash puree and heat through.

• Pour in the cooked cavatelli and tossing until everything is combined and cook for 2 minutes. Remove from heat, season with additional salt and pepper is needed, mix in the parmegiano reggiano and enjoy!

Recipe: Roasted Acorn Squash

Just when I thought I had finished cooking for the day this little beauty caught my eye and I just had to bake it up. Perfect addition to any meal and it’s the easiest recipe around.

ROASTED ACORN SQUASH

INGREDIENTS

• 1 acorn squash, washed

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt and pepper to taste

.

INSTRUCTIONS

1. Preheat oven to 400°F * Cut the squash in half, using a spoon scrape out the insides, and slice into 1/2" half moons.

2. Add the olive oil, garlic powder, salt and pepper. Toss to coat. * Lay the squash out on a baking sheet. Bake for 30 minutes until fork tender and golden in colour.

Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!

INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.

Recipe: Pasta é Fagioli

Today’s plans include serving up a bowl of this Pasta é Fagioli. I haven’t made this in years and to be honest I’m disappointed that I waited so long. I almost forgot how much this dish reminded me of my Dad - or did I? My Dad passed 9 years ago and up until this past year I haven’t been able to think of him without my eyes welling up. Maybe that’s why I haven’t made this dish, hmmm, was I avoiding feeling all the feels that come with losing him? Have I truly accepted the loss? Ugh! Maybe I’m over analyzing this. Whatever the reasons are I’m glad I finally made this dish. It was like a giant hug from my dad, warm and comforting.

The pot simmered as the aromas filled my kitchen and memories folding my thoughts. He was a man of very few words with a sense of humour that would make even the darkest of days brighter. It’s funny how a simple meal can trigger a rush of emotions and even help put unresolved feelings to rest. I guess it’s okay to feel the feels, mourn the loss of a loved one, friend, pet, illness whatever your struggling with at your own pace and don’t avoid feeling it because you may just miss out on the simplest joys of what life has to offer.

I know it’s a pretty deep post for Pasta é Fagioli but it’s amazing how healing food can really be. I hope you read this and find solace in knowing you are not alone and find strength in any struggle you my be facing today. It’s okay to feel all the feels, and take it easy on yourself. Life has a sweet way of surprising you. SMILE and Tag, call or text someone today and let them know you care. I’M TAGGING ALL OF YOU! ❤️

 Pasta é Fagioli

PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 to 1/2 cup pancetta, diced
1 medium onion, diced (approximately 1 cup)
2 teaspoons minced garlic
2 medium carrots, peeled and diced
3 large potatoes, diced
4 cups tomato purée, preferably San Marzano tomatoes if you can get them)
1 cup Ditalini or elbow pasta
1/2 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon celery seeds
1 bay leaf
Salt and pepper to taste
5 cups low-sodium chicken broth
2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
Freshly grated parmigiano reggiano to sprinkle on top just before serving

INSTRUCTIONS

1. Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes.

2. Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes.

3. Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.

4. Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of soup and stir well. Season the soup with red pepper flakes for an added kick of heat.

5. Serve warm with a sprinkle of freshly grated parmigiano reggiano

Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

1. Cook pasta according to package directions. Drain and cool.

2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

Recipe: 5 Ingredient Protein Pancakes

Who said you can’t Meal Prep pancakes? This post is proof that you can. These simple 5 Ingredient Protein Pancakes will quickly become a staple in your meal prep rotation. These pancakes are loaded with protein, high in fiber and healthy fats to keep you energized all morning long! This recipe makes 7 servings of 4 pancakes per serving. Too many servings? Freeze them. Now get your griddle ready and get your flap jack on!

Photo Description: 4 round pancakes in a rectangle container with sliced strawberries, small round container of syrup with a knife and fork to the right of the container

5 Ingredient Protein Pancakes

PREP TIME: 10 minutes
COOK TIME:  10 - 15 minutes
TOTAL TIME: 25 minutes
SERVES: 7 (4 Pancakes per serving)
AUTHOR: Mary Mammoliti | Kitchen Confession

INGREDIENTS

1 cup coconut flour
2 scoops vanilla protein powder
1/4 cup coconut oil, melted
8 large eggs
1 1/2 cups unsweetened almond milk (or milk of your choice) 

Toppings: 

Fresh berries
Pure maple syrup

DIRECTIONS

1. In a medium bowl, combine all ingredients until a smooth creamy mixture forms

2. Using a 2 tbs size measuring spoon, scoop batter batter onto a non stick or lightly oiled skillet over medium/low heat

3. Repeat until all batter is finished

4. Evenly divide between containers with 1/2 cup sliced strawberries

5. Top with maple syrup just before eating and enjoy!

NOTES

• Each serving (4 Pancakes) without toppings is packed with 17.4g of Protein, 11.4g Carbs and 5.9g Fiber

• The absorbency of coconut flour may vary by brand resulting in a dry mixture with a thick consistency. To remedy this issue add a little extra coconut oil and/or milk of choice.