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Top Round Tuscan Steak Recipe
Calories467 Kcal
Protein43 g
Fat20 g
Carbs18 g

Top Round Tuscan Steak Recipe

Italian cuisineNon-vegetarian1500 min

Take these inexpensive top round steaks and turn them into a fantastic feast. The tomato based marinade is packed with rich flavors that will make this steak te...

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Ingredients
  1. 2 top round steaks 1 inch thick
  2. 1 cup/240 mL red wine
  3. 1 cup/240 mL sun-dried tomatoes packed in oil, drained​
  4. 1/3 cup/80 mL fresh basil leaves
  5. 3 tablespoons/45 mL olive oil
  6. 2-4 cloves garlic, roughly chopped
  7. 2 teaspoons/10 mL fresh ground black pepper
  8. 2 teaspoon/10 mL salt
Directions
  1. Gather the ingredients.
  2. Place steaks in a resealable plastic bag. Place remaining ingredients in blender or food processor. Blend mixture until smooth.
  3. Pour half of mixture into bag with steaks. Make sure meat is well coated.
  4. Release air from the bag, seal, and place steaks into a refrigerator for 6-24 hours. Store remaining half of marinade in an airtight plastic container in a refrigerator.
  5. Preheat grill. Remove steaks from bag and discard marinade. Grill steaks on medium- heat until they reach the desired doneness. Once cooked, remove heat and let rest.
  6. Meanwhile, place reserved marinade in a small saucepan. Bring mixture to a boil, then reduce heat to medium-low and let simmer for 5-6 minutes, stirring often.
  7. Remove from heat and serve sauce with steaks.
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Vegetarian Lasagna Rolls With Pesto
Calories706 Kcal
Protein51 g
Fat27 g
Carbs77 g

Vegetarian Lasagna Rolls With Pesto

Italian cuisineVegan3900 min

Lasagna rolls or lasagna roll-ups are a growing food trend that is gaining popularity along with traditional layered lasagna. These vegetarian lasagna rolls are...

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Ingredients
  1. 4 medium sweet potatoes (about 2 pounds)
  2. 4 cups basil leaves (loosely packed, fresh)
  3. 4 cups spinach (loosely packed, fresh)
  4. 2 tablespoons pine nuts
  5. 2 tablespoons olive oil
  6. 5 cloves garlic
  7. Salt (to taste)
  8. 15 ounces part-skim ricotta
  9. 6 ounces mozzarella (grated)
  10. 1/3 cup Parmesan cheese
  11. Black ground pepper (to taste)
  12. 2 cups marinara sauce (tomato basil)
  13. 12 lasagna noodles
Directions
  1. Gather the ingredients.
  2. Preheat oven to 350 F.
  3. Poke sweet potatoes all over with a fork.
  4. Wrap each in a damp paper towel and microwave together on high, until fork-tender, 6 to 8 minutes total.
  5. When sweet potatoes are cool enough to touch, remove the skin.
  6. Meanwhile in a food processor, combine the basil, spinach, pine nuts, olive oil, and garlic to make the pesto.
  7. Blend until smooth.
  8. Add the ricotta, half of the mozzarella, the Parmesan cheese, and peeled sweet potatoes to the pesto in the food processor and process until smooth.
  9. Season to taste with salt and black pepper.
  10. Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by 13-inch baking pan.
  11. Bring a pot of salted water to a boil, then add the lasagna noodles.
  12. Cook until just al dente.
  13. Using a pair of tongs, carefully remove the noodles from the cooking water and place them next to each other on a baking sheet or work surface.
  14. Divide the sweet potato filling onto the noodles and spread to cover them.
  15. Beginning at one end, loosely roll each noodle.
  16. Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible.
  17. Top with the remaining tomato sauce.
  18. Cover pan with aluminum foil and bake for 30 minutes.
  19. Remove foil, add remaining mozzarella cheese and then return to oven, uncovered, until cheese starts to brown, about 15 more minutes.
  20. Allow it to cool for at least five minutes before serving.
  21. Serve and enjoy!
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Tomato, Basil, and Leek Soup
Calories238 Kcal
Protein11 g
Fat6 g
Carbs42 g

Tomato, Basil, and Leek Soup

Italian AmericanVegan2400 min

Tomato, basil, and leek soup is a classic regional Italian recipe. This fragrant, creamy soup is especially satisfying during late summer going into early fall ...

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Ingredients
  1. 2 pounds tomatoes (plum, or two 16-ounce cans of whole plum tomatoes with basil)
  2. 2 tablespoons olive oil
  3. 1 sweet onion (chopped)
  4. 2 cloves garlic (chopped)
  5. 1 large carrot (chopped)
  6. 1 potato (peeled and chopped into 1-inch chunks)
  7. 1 quart broth (vegetable, or water)
  8. 1 large leek (cut in half lengthwise and chopped in 1/4-inch slices)
  9. 2 cups basil (fresh)
  10. Sea salt (to taste)
  11. Freshly ground pepper (to taste)
  12. Optional: extra-virgin olive oil (to serve)
Directions
  1. Gather the ingredients.
  2. If using fresh tomatoes, peel by cutting a small “x” on the tip, and dropping into boiling water for 1 to 2 minutes, until the skin loosens easily.
  3. Crush tomatoes in a bowl so that no juices will be lost.
  4. Heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add onion, garlic, carrot, and potato and cook for 5 minutes.
  5. Add tomatoes, broth, and a healthy pinch of sea salt. Bring to a boil; reduce heat, and simmer, covered, for 25 minutes, until vegetables are very tender.
  6. While soup is cooking, wash chopped leeks thoroughly.
  7. Heat remaining tablespoon of oil in a skillet. Sauté leeks over medium heat for about 5 minutes, or until leeks are firm, but tender. Set aside.
  8. After 25 minutes, add the basil leaves to the soup and remove from heat.
  9. Puree soup with a vertical wand blender until creamy.
  10. Add leeks and season to taste. Cook an additional 5 minutes before serving.
  11. If desired, drizzle with extra-virgin olive oil when serving.
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Grilled Chicken and Avocado Flatbread Sandwich
Calories912 Kcal
Protein67 g
Fat135 g
Carbs111 g

Grilled Chicken and Avocado Flatbread Sandwich

EnglishNon-vegetarian1200 min

We all love when we can find a way to replicate a favorite menu item at home. This sandwich is inspired by one of the most popular items on the menu at Longhorn...

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Ingredients
  1. For the Flatbread:
  2. 1 slice flatbread (can purchase at your local grocer in the bread aisle or bakery department)
  3. 1/4 ripe avocado
  4. 3 ounces chicken breast (grilled boneless, sliced; about half a chicken breast)
  5. 2 slices tomato (fresh, ripe)
  6. 3 ounces Colby Jack cheese (shredded)
  7. For the Red Chili Ranch Dressing:
  8. 1/2 cup mayonnaise
  9. 1/2 cup buttermilk (well-shaken)
  10. 1 clove garlic (peeled)
  11. 6 tablespoons red chili sauce
  12. 1 tablespoon onion (finely chopped)
  13. 1/8 teaspoon salt (fine sea salt, plus additional to taste)
  14. 1/2 teaspoon dry mustard
  15. 2 tablespoons chives (finely chopped)
  16. 1 tablespoon parsley (fresh flat-leaf, finely chopped)
  17. 1 tablespoon dill (fresh, chopped)
  18. 1/4 teaspoon black pepper.
Directions
  1. To make the flatbread, mash the avocado with a fork in a small bowl and spread onto the flatbread.
  2. Top with slices of fresh chicken, tomato, and shredded cheese.
  3. To make the dressing, in a small bowl, combine the mayonnaise, buttermilk and red chili sauce and whisk together.
  4. Mash the garlic and onion and sea salt on a cutting board with the back of a spoon to create a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill and freshly ground black pepper and whisk well to combine.
  5. At point you can drizzle some of the dressing (a tablespoon or two) over the sandwich, fold the sandwich in half and grill the sandwich in a panini machine, or you can heat a cast iron or grill pan over medium-high heat place the open sandwich (with no dressing) in the pan, heat the bottom of the bread, then transfer it to under a preheated broiler and allow the cheese to melt, the drizzle on the dressing and fold the sandwich in half. Serve wa
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Affogato
Calories230 Kcal
Protein4 g
Fat14 g
Carbs22 g

Affogato

Italian AmericanVegan300 min

When you make an affogato, there's no need to choose between coffee and dessert after dinner. This is a brilliant Italian ice cream treat that's topped with esp...

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Ingredients
  1. 1 scoop vanilla gelato (or ice cream)
  2. 2 ounces hot espresso (or strongly hot brewed coffee)
  3. 1 dash Garnish: grated chocolate
Directions
  1. Gather the ingredients.
  2. In a chilled glass or dessert dish, place a large scoop of vanilla gelato or ice cream.
  3. Slowly pour the espresso or coffee over the ice cream.
  4. Garnish with shaved or grated chocolate.
  5. Serve with a spoon and enjoy!
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