Ratatouille and Ricotta-Stuffed Peppers
August 15, 2015
Start out with Rachael’s Big Batch Ratatouille as the filling for these sensational peppers.
Serves 4
Mini Meatball Soup with Broken Spaghetti and Escarole
August 15, 2015
Whole wheat pasta combines with mini meatballs for a nutritious and filling soup.
Serves 6
Spaghetti Squash with Roasted Tomatoes and Basil
August 15, 2015
Lighten up your regular pasta meal by using spaghetti squash instead! Roasting brings out the flavor of the tomato topping.
Serves 4
Spinach Artichoke Potato Skins
August 15, 2015
Your favorite spinach-artichoke dip inside a potato skin. Touchdown!
Serves 6-8 snack-size servings
Cacciatore Chicken Thighs with Whole Grain Pasta
August 15, 2015
Rachael likes to use earthy dried mushrooms and their rich broth in her version of this Italian hunters’ stew. In her family, it’s served with farro or polenta; regionally, it can be made with or without the chili pepper.
Serves 6