Kale Pesto is an amazing-tasting, nutritious alternative to traditional pesto that’s perfect on pasta, stirred into soup, served up with eggs, on sandwiches … this versatile kale and walnut pesto is a fave in our house!

I love to make this kale and walnut pesto all winter long, when the fresh basil for more traditional pesto isn’t as available.

The Story Behind the Recipe

I originally shared the recipe for this Kale Walnut Pesto all the back in 2012, when I tossed it with bow-tie pasta and cherry tomatoes for an easy pasta dish.

But I love this kale pesto recipe so much, I thought I should share it all on its own! I love to add a dollop to vegetarian minestron soup or pasta e fagiole to add even more flavor, or toss it with pasta or gnocchi. It’s great on pizza, avocado toast, grilled cheese, grilled veggie sandwiches, and so much more.

Basically, this is a super versatile pesto to keep in your fridge to level up just about everything!

So it deserved a little limelight of its own.

Why You’ll Love Walnut & Kale Pesto

• Superfood nutrition! With all the vitamins that kale brings to the table (source) + omega-3s and more nutrients thanks to the walnuts (source), this kale walnut pesto is as healthy as it is delicious.
• Versatile! Put it on pasta, gnocchi, stir it into soup, add it to sandwiches, top scrambled eggs, drizzle over roasted veggies … just keep a jar of this walnut kale pesto in your fridge to elevate savory dishes any time you want.
• Economical – Kale is less expensive than basil, so it can save you a buck or two too.

Kale Pesto Recipe Ingredients

• Walnuts – Plain walnuts that you’ll toast up for optimal flavor.
• Garlic – Fresh garlic cloves
• Kale – Any kind works! Curly, tuscan, you name it.
• Parmesan cheese – For that classic pesto flavor.
• Olive oil – Grab your favorite extra virgin olive oil.
• Salt & pepper

Adaptations/Variations

• Add a squeeze of lemon for a punch of zippy bright flavor.
• If you have it, throw in some fresh herbs for more flavor. A little bit of basil, some parsley, a few thyme leaves … all delicious!
• Vegan Option: Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

How to Make Kale Walnut Pesto

1. First, toast your walnuts. In a saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
2. Pulse the garlic in a food processor or high speed blender until it’s finely chopped, then add the kale, walnuts, Parmesan cheese, salt, and pepper. Pulse until chopped, turning it off periodically and removing the top/scraping down to press the kale down toward the blade if necessary.
3. With the food processor or blender running on low, stream in the olive oil in in a steady stream until it forms a sauce.
4. Taste and add more salt and pepper if you like. That’s it!

Jump to recipe for the full, printable instructions & directions

Tip for Success

• When roasting nuts, you want to stop RIGHT before they get browned and toasty. Why? Because even off heat, they’ll continue toasting for a bit. So err on the side of less toasting vs. more.

I hope you love this Kale Walnut Pesto as much as we do! It’s versatile, easy, and a nutritional flavor powerhouse!

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Kale Walnut Pesto

Kale is a surprisingly delicious swap for basil in this pesto recipe! The addition of walnuts brings rich flavor and another punch of nutrients. This versatile pesto is so good in pasta, soups, stews, on roasted veggies … the possibilities are endless!

Keyword kale and walnut pesto, kale pesto, kale walnut pesto, walnut kale pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 237kcal

Author Kare

Ingredients

• 1/2 cup walnuts raw; whole is fine but chopped work too
• 2 medium garlic cloves chopped
• 3 cups kale any kind; roughly chopped
• 1/2 cup grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a medium saute pan over medium heat, stir the walnuts until just lightly toasted, about two minutes. Remove from heat and let cool.
• Pulse the garlic in a food processor or high-speed blender until finely chopped, then add the kale, walnuts, Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pulse until chopped, turning it off periodically and removing the top to press/scrape the kale down toward the blade if necessary.
• With the food processor running on low, pour the olive oil in in a steady stream until it forms a sauce.
• Taste and add more salt and pepper if desired.
• Store in an airtight bowl or jar in the fridge for up to 7 days. You can also freeze this pesto for up to 3 months.

Notes

Vegan Option:

Omit the parm and add a couple of tablespoons of nutritional yeast or more, to taste. You’ll probably need a bit more salt and a squeeze of lemon goes a long way!

Nutrition

Serving: 2tablespoons | Calories: 237kcal | Carbohydrates: 2g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 187mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 842IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 0.5mg

More Pesto & Sauce Recipes

• Dairy-Free Vegan Basil Pesto
• Romesco Sauce
• Italian Tomato Sauce
• Magic 3-Ingredient Pasta Sauce

The post Kale Walnut Pesto appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

This Vegetarian Navy Bean Soup (made with a bag of dried navy beans!) is full of creamy beans, smoky flavor, and comforting vibes. It’s a meatless riff on classic navy bean soup, which traditionally uses ham – but I’ve replaced that smoky flavor in a couple of ways for a fully vegetarian, fully delicious navy bean soup recipe. And I’m pretty much in love!

The Story Behind the Recipe

Growing up, my Mom often made navy bean soup with a big ol’ ham hock. It was smoky and nourishing and delicious! But I’ve been a vegetarian for over 20 years now, so that soup just hasn’t been on my radar in adulthood.

But as I’ve been moving toward trying to curtail our grocery bill (grocery bills, ahhhhhhhhhhhhhhghhhhh, am I right?), navy bean soup popped into my head. And I decided I needed to recreate this nostalgic childhood fave, but I wanted a navy bean soup without ham.

I’ve been developing vegetarian recipes for awhile now, so I have a few secrets up my sleeve for replicating the smoky, umami flavors that ham, bacon, and the like can bring to a recipe. So I whipped out my tricks and went to work, eventually creating a smoky, satisfying navy bean soup that, in my humble opinion, rivals my Mom’s. I love this soup so much!

Why You’ll Love This Vegetarian Navy Bean Soup Recipe

There really is just something super satisfying about transforming a full bag of beans into a nourishing soup. This Vegetarian Navy Bean Soup definitely proves the point!

This navy bean soup recipe is:

• Very freezer friendly. We regularly keep a batch of this vegetarian navy bean soup in our freezer for quick and easy weeknight meals.
• Easy to prep. Yes – the cooking time is long! But the actual prep is super easy.
• Hearty and satiating – And the comfort food vibes are off the charts!
• Super frugal! Bags of dried beans are one of the lowest-price food items around. (Keep scrolling for the price breakdown!)

How Much Does this Navy Bean Soup Cost?

If you’re anything like me, grocery store prices hurt these days. So I love that I can make a huge pot of nourishing soup for only $6. I live in a high cost of living area of the U.S., and this is what I pay for my ingredients for this white bean soup:

• Bag of beans: $1.89
• Olive oil: .10
• Onion: $1
• Carrots: .75
• Celery: .30
• Garlic: .25
• Spices: .25
• Parmesan rind: $1
• Parsley: .50
• Total: $6.04. Not too shabby!
• This soup recipe serves about 8 people, so that works out to around 75 cents per serving. Love it.

Ingredient Details

• Navy beans – You’ll want one pound (one bag, or about two cups) of dried navy beans, soaked.
• Olive oil – For sautéing the aromatic veggies & spices.
• Onion, carrots, and celery – That magical mirepoix, the flavor base of so many delicious soups (for a reason!)
• Garlic – Four cloves!
• Cumin, dried thyme, and smoked paprika – This combo of seasonings adds smoky, earthy, and herbal notes that lend so much flavor to this navy bean soup. Smoked paprika, especially, helps to replace the smoky flavors that ham usually brings to the traditional version of this soup.
• Water – I love that this bean soup doesn’t need vegetable broth; instead, you just need plain old water. The long cooking time + inclusion of typical broth ingredients like carrots, celery, and onion basically ensures that this soup makes its own broth as it simmers, so I’ve found it’s really not needed. Not having to use broth or stock makes this an extra budget-friendly meal.
• Parmesan rind – Simmering a Parmesan rind with soup adds so much salty, umami flavor. However, if you prefer to make a fully vegan version of this navy bean soup, you can leave the Parm rind out. I’ve tested it both ways, and while I do prefer the deep flavor of the soup with the Parmesan rind, the vegan version without the rind is excellent, too.
• Salt & pepper
• Parsley – I like to finish this soup with some fresh parsley to add a bright herbal note (plus it just looks pretty!)
• Garnish – I like to top my vegetarian navy bean soup with a drizzle of olive oil, shredded Parm, a bit of fresh parsley, and a sprinkle of crushed red pepper flakes.

Adaptations/Variations

• Vegan/dairy-free navy bean soup: Simply omit the Parmesan rind. I’ve tested this soup without it, and it’s still delicious!
• Meat option: If the carnivores in your house are craving some meat, you can add some diced, shredded chicken or chopped ham to their portions. Topping with some smoky diced bacon would be nice, too.

Tips for Success

• Don’t skip the soak. There are conflicting reports about how necessary it really is to soak your beans, but for this recipe, it’s important if only because the beans will cook faster.
• Don’t rush the cooking time. The long simmer makes a thick and hearty soup with tender, creamy beans.

I hope you find this Vegetarian Navy Bean Soup to be as hearty and satisfying as we do! I love how frugal it is, how easy it is to make, and it tastes even better the next day!

More Hearty Bean Soup Recipes

• Creamy White Bean Soup
• Bean Without Bacon Soup
• Jalapeño Black Bean & White Bean Soup
• Black Bean & Butternut Squash Soup
• Ribollita
• Pasta e Fagioli

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Vegetarian Navy Bean Soup Recipe

Transform a bag of white navy beans into a delicious and nourishing smoky + creamy soup – no ham necessary! I love to make this soup on Sunday when I have plenty of time to simmer a giant pot of soup on the stove. Then it feeds us all week long!

Keyword navy bean soup, vegrtarian navy bean soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 300kcal

Author Kare

Equipment

• 1 large Dutch oven or soup pot 6 quarts or larger

Ingredients

• 1 pound dried navy beans 2 cups
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 carrots diced [1 cup]
• 1 celery stalk diced [1/2 cup]
• 4 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 10-12 cups water
• 1 Parmesan rind
• 2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup fresh parsley minced

For serving

• olive oil drizzled over the top
• parsley
• crushed red pepper flakes
• shredded Parmesan

Instructions

Soak the beans

• Place the beans in a large bowl and add water. Let soak overnight. You can also quick-soak the beans by bringing them to a boil, letting boil for 2 minutes, then removing from the heat, covering, and letting sit for at least 1 hour.

Prepare the soup

• Set a large Dutch oven or soup pot over medium heat. Add the olive oil. When hot, add the onion, celery, and carrots. Saute until tender, 5-6 minutes. Add the garlic, cumin, thyme, and smoked paprika. Saute for an additional minute.
• Drain the pre-soaked beans and add those to the pot along with 10 cups water and the Parmesan rind. Stir to combine. Increase heat to high and bring to a boil, stirring occasionally, then reduce to a simmer.
• Simmer uncovered 1 1/2 to 2 hours, stirring occasionally, until the navy beans are fully tender and starting to fall apart and you have a nice, thick soup. Add 1 or 2 more cups water if the soup starts to dry out toward the end of cooking.
• Stir in the parsley, salt and pepper. Add more salt and pepper to taste, if desired.

Serve

• Ladle into bowls and top with a drizzle of olive oil, shredded Parmesan, additional parsley, and crushed red pepper flakes if desired.

Notes

* Prep time does not include soaking time for the beans. 

Storage notes

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave, splashing in a bit of water or veggie broth if needed to thin it out.
• This soup also freezes well. Place in a freezer bag or freezer-safe lidded storage container and freeze for up to 3 months. Transfer to the fridge overnight to thaw then reheat on the stove or in the microwave. 

Nutrition

Serving: 2cups | Calories: 300kcal | Carbohydrates: 51g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 820mg | Potassium: 1035mg | Fiber: 20g | Sugar: 5g | Vitamin A: 3792IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 5mg

The post Vegetarian Navy Bean Soup Recipe (with Dried Beans) appeared first on Kitchen Treaty.

My version of Ribollita Toscana is made with lots of veggies, white beans, sometimes chickpeas (which are not traditional but a nice addition), broth, tomatoes, and kale. Lots of Tuscan kale. The soup simmers with a parmesan rind, which adds so much flavor, then, it’s all thickened up with toasty sourdough cubes and topped with a bunch more.

Get your spoons ready. You’re going to want to dig in to a bowl of this vegetarian ribollita immediately!

Table of Contents

• What Is Ribollita?
• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Ribollita
• Tip for Success
• More Hearty Italian Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What Is Ribollita?

Ribollita, also known as Ribollita Toscana (or Tuscan Ribollita) is a thick and rustic Italian soup made with beans and veggies, and thickened with leftover bread. It’s cozy, highly flavored, and hearty. And, if you hadn’t guessed, I’m a huge fan.

The word “ribollita,” pronounced “REE-boh-LEE-tah,” literally translates to “reboiled.” Traditionally, it’s made with leftover soup (like minestrone), boiled together with day-old bread to transform it into a new, hearty, nourishing dish. (source)

Tuscan Ribollita is so delicious that in the U.S., it’s often created as the star dish, not an afterthought of leftovers. And that’s what we have here! Whenever I have a half a loaf of sourdough sitting on the counter, on the verge of being neglected, I turn to this ribollita recipe.

The Story Behind the Recipe

I’ve been working on this particular ribollita recipe for years! It’s not that it was overly complicated (quite the contrary), it was just that I would never quite get around to finishing the recipe and photographing it.

Every few months, I’d pull out the draft recipe, dust it off, make a batch, enjoy multiple bowls of coziness, and take notes. And every few months, I’d fall more and more in love with this Tuscan treasure.

The last time I made this Ribollita Toscana recipe, I decided it was finally time already to get this wonderful rustic soup out there into the world.

Ingredients

• Sourdough bread – Any rustic bread will work, but I’m partial to sourdough. You’ll want about half a loaf, around 8 cups of bread cubes.
• Olive oil – For toasting the bread cubes, sautéing the veggies, and I also like to drizzle it over the top, too.
• Onion, carrots, and celery – The classic mirepoix base is the first building block for the backbone of flavor in this Ribollita Toscana.
• Garlic – A must!
• Thyme & rosemary – You can use fresh or dried herbs. This time of year, in the heart of winter, I used dried.
• Vegetable broth – I prefer low-sodium vegetable broth. Make your own homemade vegetable broth using your slow cooker (it’s so easy!) or grab a box from the store.
• Tomatoes – One can crushed tomatoes.
• Beans – For this recipe, I suggest one can of cannellini beans and one can of chickpeas. If you want a more traditional ribollita, leave out the chickpeas and use two cans of cannellinis.
• Kale – Traditionally, Tuscan kale is the type of kale you’ll find in ribollita. This deep blue-green kale is also known as dinosaur kale or lacinato kale. It’s totally fine to swap in another type of kale if you want, though.
• Parmesan cheese – Just as in my minestrone recipe, I like to simmer the soup with a Parmesan rind for max flavor. For a vegan version, you can leave out the Parmesan and the soup still has plenty of flavor without it (or stir in a bit of nutritional yeast to get that lovely added bit of umami flavor!)
• Salt & pepper – Adjust as needed.
• Crushed red pepper flakes – Just a pinch adds a welcome touch of heat.
• Red wine vinegar – I like to finish my ribollita with a splash of red wine vinegar which really brightens and brings out the varied flavors. If you don’t have vinegar or don’t want to use it, it’s okay – the soup will still be great!

Adaptations/Variations

• Vegan option: The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.
• Sub in spinach instead of kale: If you don’t love kale or just don’t have any on hand, spinach makes a nice substitute. It’s not as traditional as Tuscan kale, but just as lovely!

How to Make Ribollita

First, you’ll want to toast your bread. Add the bread to a large baking sheet and drizzle with olive oil. Toss to distribute the oil, then sprinkle the salt over the top. Bake until golden and crisp.

While the bread bakes, assemble your soup. You’ll start with sauteeing your onion, carrots, and celery, then you’ll add the garlic and herbs.

Stir in the broth, tomatoes, beans, chickpeas, Parmesan rind, some salt and pepper, and the crushed red pepper, then simmer for about 20 minutes to allow the flavors to develop and mingle together gloriously.

After it has simmered, dig out the parmesan rind and discard it; it’s done its job! Stir in the kale just until wilted, then remove the ribollita from the heat.

Stir in the red wine vinegar and a couple of cups of the bread, then let the soup sit for a few minutes, stirring every once in awhile. This helps the bread soften and become one with the soup! Taste your ribollita soup – does it need more salt and pepper? Now’s the time to add it!

Now, it’s time to serve! Scoop ribollita into bowls and top generously with more breadcrumbs. I like to add lots of Parmesan and a drizzle of olive oil, and sometimes a bit of parsley for added color.

Tip for Success

• Let the soup “rest” – I find the off-heat time, when you allow it to cool a bit and let the bread hunks soften in the soup, really helps develop the flavors. Plus, the soup isn’t so piping hot when you serve it that you forget to taste it!

I hope Ribollita Toscana becomes a new vegetarian staple for you and your family! We absolutely love ribollita – it’s so cozy, nourishing, and hearty on a cold winter’s night.

More Hearty Italian Soup Recipes

• Vegetarian Minestrone
• Creamy White Bean Soup
• Hearty Tuscan White Bean Stew
• Pasta e Fagiole

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Tuscan Ribollita

Ribollita is a hearty, rustic Tuscan vegetarian soup traditionally made with leftover soup added to a big pot and thickened with leftover bread. This version is elevated from leftover status, made from the start with veggies, kale, lots of beans, and sourdough bread for a thick, full-of-flavor soup that is rib(ollita)-stickingly good! (Don't be intimidated by the long list of ingredients – it's actually quite simple and easy to make!)

Keyword ribollita, ribollita toscana, tuscan ribollita

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 298kcal

Author Kare

Ingredients

For the bread chunks:

• 7-8 cups sourdough bread chunks about 1/2 loaf, cut or torn into approx. 3/4-inch pieces
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

For the ribollita:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots peeled and diced, about 1/2 cup
• 1 stalk celery diced, 1/4 cup
• 3 medium cloves garlic minced
• 1 teaspoon dried thyme or 2 teaspoons fresh
• 1/2 teaspoon dried rosemary or 1 teaspoon fresh
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes
• 15 ounces cannellini beans 1 can; 1 1/2 cups; drained and rinsed
• 15 ounces chickpeas 1 can; 1/2 cups; drained and rinsed [or substitute another can of cannellini beans]
• 1 Parmesan rind
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/8 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale ribs removed, torn or cut into 1-2 inch pieces, 3-4 cups packed
• 1 tablespoon red wine vinegar

For serving:

• drizzle of olive oil
• grated parmesan
• minced parsley

Instructions

• Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper (not required, but makes for easy clean-up). Add the bread in a single layer. Drizzle with 2 tablespoons olive oil and toss with your hands to help distribute. Sprinkle on 1/4 teaspoon kosher salt. Place in oven and bake until bread just begins to crisp and turn golden, 20-25 minutes.
• While the bread chunks bake, make the soup. Place a medium dutch oven or soup pot over medium-low heat. Add the 2 tablespoons olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, thyme, and rosemary and cook, stirring frequently, for one minute. Add the broth, tomatoes, beans, chickpeas, Parmesan rind, 1/2 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 1/8 teaspoon crushed red pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low to simmer uncovered, stirring occasionally, until slightly thickened and the flavors have had a chance to develop, about 20 minutes.
• Remove the parmesan rind and stir in the kale. Cook until wilted, 1-2 minutes.
• Remove the soup from heat and stir in the red wine vinegar and 2 cups of the bread chunks. Let the soup sit for 5-10 minutes, stirring occasionally to help the bread distribute and thicken the soup. Taste and add more salt and pepper if desired.
• Top individual servings with more bread hunks, lots of grated Parmesan, minced parsley if desired, and a generous drizzle of good olive oil.

Notes

Storage notes:

Keep leftover soup in an airtight container in the fridge for up to 3 days. Keep the bread cubes in an airtight container at room temp. Warm individual servings on the stovetop or in the microwave, then top with bread cubes, cheese, and a drizzle of olive oil. The leftovers are even tastier!

Vegan option:

The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 558mg | Potassium: 505mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3591IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

The post Tuscan Ribollita Recipe appeared first on Kitchen Treaty.

They’re super kid-friendly and easy to adapt with your favorite ingredients, or take it to one-dish-two-ways town with one batch for the meat-eaters and another for the vegetarians.

Make these pizza pinwheels ahead of time and just warm them up for the big game. Though honestly, they’re delish served cold, too.

Oh, and don’t forget the marinara for dipping!

In this Article

• The Story Behind the Recipe
• Pizza Pinwheels Ingredients
• Ways to Adapt this Recipe
• How to Make Pizza Pinwheels with Pizza Dough
• Make-Ahead Notes
• More Game Day Recipes
• More Pizza Recipes

The Story Behind the Recipe

At first, I found myself brainstorming all of the Taylor Swift themed foods I could bring to the Super Bowl celebration. We watch the game every year, but my kid and I are 100% Certified Swifties®, so I’d be lying if the possibility of catching a few glimpses of our favorite musician plus our now favorite tightend makes Superbowl Sunday all the better, right?!

But then I realized that T.S. wouldn’t want to make this about her. Because it’s clear she’s there for him and it’s his time to shine. And so I shouldn’t either. Yes, I did think about it that deeply.

But before I decided to be all respectful and stuff, I did think of a few foodstuff possibilities. For instance, these Pizza Pinwheels could be Peace-a Pinwheels. Long Pizza Short? It’s Time to Go Eat Some Pizza?

Those are a stretch but the best I could do.

I may have also considered these possibilities for the menu:

• Now That We Don’t Tacos
• Invisible String Cheese
• Getaway Carnitas (these look amazing for the carnivores!)
• Fry Infidelity
• Champagne Problems
• Corny-Elia Street (if only I had a Mexican street corn recipe, because that would be perfect – this salad looks pretty spectactular though! Or we’ve got this cheesy corn dip.)
• Karma-ffins
• If you’re a meat-eater, there are so many possibilities. All Too Well (Done), I Bet You Think About Meat, and My Sears Ricochet, perhaps? Or, simply, MEat! Okay, I’ll stop now.

Oh, but one last thing. Last weekend, for the Grammys, I’d be lying if I didn’t tell you we had Should’ve Said Nachos for dinner. But that was her night. So I’m okay with that.

Ready for some peace-a pinwheels? Chiefs-a pinwheels? They ARE rather Chiefs colored.

Okay, fine. Pizza Pinwheels. How about that. So boring. So much better.

Pizza Pinwheels Ingredients

• Pizza dough – You’ll need one pound, about 16 ounces. My go-to for easy pizza dough is the Trader Joe’s stuff, but I love to make it from scratch too, when I have the time.
• Olive oil – For brushing the dough.
• Italian seasoning – Adds zesty flavor to these pizza rolls. Make your own Italian seasoning or grab a bottle at the store. You can also add a bit of garlic salt if you like a bit of extra garlic flavor, but it’s optional.
• Marinara or pizza sauce – Use your favorite tomato-based sauce. Grab a jar from the store, or if you’re up for homemade, I love this pizza sauce recipe. This fresh tomato pizza sauce is great too!
• Mozzarella cheese – Grab the low-moisture stuff and shred it yourself for the best melting.
• Parmesan – Grated parm adds such great flavor!

Ways to Adapt this Recipe

• To make it meaty, add a few slices of pepperoni or Canadian bacon before rolling.
• For extra flavor and color, add some fresh herbs like basil and/or parsley.
• Dice up some onions and green bell peppers for a bit of added veggie goodness.
• Make it cheesier with a bit of cheddar, asiago, romano, and/or smoked provolone.
• Honestly, you can add whatever you want to these bad boys! I’d say just add lower-moisture toppings + use chunkier toppings sparingly so that they actually roll up and hold their shape when baking.

How to Make Pizza Pinwheels with Pizza Dough

Divide your pizza dough in half and pat/stretch and/or roll one half into a rectangle approximately 11 inches long and 6 inches wide. Brush with a bit of olive oil, then sprinkle with half of the garlic salt and Italian seasoning.

Use a spoon to spread out half of the sauce, then top with half the mozzarella and a little sprinkle of Parmesan, if you like.

Now is when you get to pretend you’re making pizza cinnamon rolls! Because you basically are. Starting at the long end so that you have the longest roll possible, roll your pizza up. You want to use a firm, confident hand but don’t roll it so tightly that the toppings and sauce squeeze out!

Cut into approximately 1-inch slices.

Lay your pizza rolls flat on a parchment-lined baking sheet and brush with olive oil.

Bake your pizza pinwheels until the dough is golden brown and the cheese and sauce are bubbly.

Serve with marinara or extra pizza sauce for dipping!

Make-Ahead Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to thaw at room temperature for about 30 minutes before baking.

More Game Day Recipes

• Cheesy Mexican-Inspired Corn Dip
• Spicy Black Bean Burger Sliders
• Crock Pot Buffalo Cauliflower Chili
• Buffalo Cheese Ball
• Creamy Spinach Dip with Water Chestnuts

More Pizza Recipes

• Heart-shaped pizzas for Valentine’s Day or any time you want to show the love!
• Individual pizzas for mixed diet families, or just for those who like to make their own pizza their way!
• White Pizza with Spinach & Roasted Garlic
• Broccoli & Meyer Lemon Pizza (trust me!)
• Brussels Sprouts Pita Pizzas

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Pizza Pinwheels

These soft and cheesy pizza pinwheels are a great kid-friendly appetizer for parties and game days. They taste just like pizza, but fun and small!

Course Appetizer

Cuisine American

Keyword cheese pizza pinwheels, pizza pinwheels, pizza pinwheels with pizza dough, pizza roll ups recipe, pizza rolls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 220kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt optional
• 1 teaspoon Italian seasoning
• 2/3 cup pizza sauce or marinara sauce plus more for dipping
• 8 ounces mozzarella cheese, shredded about 2 cups
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 400℉ and line your baking sheet with parchment paper.
• Divide the pizza dough in half, roll out one half to about 10 to 11 inches long and 5 to 6 inches wide.
• Gently brush some olive oil on the dough, add Italian seasoning and garlic salt if using, spread half the sauce on, and add half of the cheese.
• Roll up the short way so you get a long roll of pizza. Slice into about 1 inch pieces and place laid down on baking sheet. This is a bit of a messy process and you'll likely want to reshape the rolls a bit once they're on the pan. Repeat with the other half of the dough.
• Brush the rest of the oil on the top of the pizza rolls and bake for 12-15 minutes or until the dough is golden brown and the cheese and sauce are bubbly.
• Cool slightly and enjoy with some Parmesan on top and some extra sauce to dip them in!

Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to come to room temperature for about 30 minutes before baking.

One Dish Two Ways Option:

Make one cheesy roll as-is and add pepperoni and/or Canadian bacon to the other roll. Bake and serve separately. I like to garnish my vegetarian roll with herbs to help differentiate them. 

Vegan/Dairy-Free Option:

Use a vegan cheese shred that melts well and omit the parmesan.

Nutrition

Serving: 2rolls | Calories: 220kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 717mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

The post Pizza Pinwheels appeared first on Kitchen Treaty.

Reasons I’m in love with this kale salad recipe

Why do I love it? Well, for a few reasons, but in a nutshell:

1) It tastes SO good. It’s crunchy and tangy and a little salty and a little garlicky and hard to stop eating.

2) With the almonds lending protein and hearty fats, a bowlful of this kale salad makes the perfect lunch (it’s even better with some sliced avocado over the top!) and

3) You can make it ahead of time – it just hangs out in the fridge, getting better every day. Seriously – isn’t half the barrier to eating salad all the prep that’s involved? With this kale salad recipe, you make it once and it’s just there ready for days, waiting for you to grab a little every time a salad craving strikes.

This recipe is from the New York Times, lightly adapted, plus I’ve added a vegan option that, I think, is an extra delicious way to enjoy this salad. 

The simple yet flavorful garlic-infused olive oil and lemon juice dressing is so sublime, perfect tossed with kale leaves thinly sliced into an almost slaw-like situation. Between the thinly sliced kale and the acid-wielding power of the lemon, there’s no need to massage this one!

Then we have the copious amount of both Parmesan cheese and sliced almonds, the cheese adding umami for days and the almonds giving a satisfying crunch with every bite. But if you’re not about the cheese, just try nutritional yeast. It’s delicious!

I’ve always wondered why the New York Times doesn’t include almonds in the title of the recipe because truly this kale salad recipe is all about the almonds. It’s almost as much an almond salad as a kale salad!

Why share this kale salad recipe now? Because it’s the perfect make-ahead salad for the holidays, that’s why!

We’ve been enjoying this kale salad for years now, and I thought that there could not be a better time to share it with you. Because while you’re planning your Thanksgiving menu or the dish you’re bringing along with you, this salad could not be more perfect for Thanksgiving. Why? Because you can make it ahead of time – even a day, or two, or more! In fact, the longer this salad sits (within reason of course!), the more tender the kale leaves get.

More Salad Goodness

How to Make Vinaigrette Dressing – Ratio, Variations, & More (make any salad magic with this easy homemade hack)
Homemade Thousand Island Dressing
Massaged Kale Salad with Avocado & Chickpeas
Epic Winter Salad with Roasted Butternut Squash, Baby Kale, & Avocado
Kale Caesar Salad with Tofu Croutons & Kalamata Caesar Dressing

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Lemon Garlic Kale Salad with Almonds Recipe

Ribbons of leafy kale, dressed with lemony, garlic-infused olive oil then tossed with a mountain of crunchy toasted almonds and, if you like, loads of parmesan cheese. Make ahead of time for an easy holiday side or meal-prep situation!

Course Side Dish

Keyword kale, salad

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Servings 10 servings

Calories 369kcal

Author Kare

Ingredients

• 2 cups sliced almonds 6 ounces
• 1/3 cup fresh lemon juice from 2-3 medium lemons
• 1 teaspoon kosher salt plus more to taste
• 1 1/2 cups extra virgin olive oil
• 4 each cloves garlic medium in size, crushed with a knife, peeled, and used whole
• 10-12 ounces kale leaves stems discarded; weighed after stemmed; about 2 big bunches*
• 1 1/2 cups freshly grated parmesan cheese optional; can leave the cheese out or substitute 1/4 cup nutritional yeast for vegan version**

Instructions

Toast the almonds

• Place a skillet over medium heat and add the almonds. Cook, stirring frequently to avoid burning, until fragrant and beginning to turn golden. Remove from heat and set aside to cool.

Make the dressing

• Combine lemon juice and salt (NYT calls for a heaping teaspoon of salt but I feel that's a bit too much so I add a solid teaspoon then add a bit more at the end if I think it's needed). Drizzle in olive oil in a small stream while whisking to help dressing emulsify. Plop in the garlic cloves and set aside. The garlic will steep, adding some nice garlicky flavor, then you'll remove the cloves before dressing the salad.

Prepare the kale

• Cut the kale into thin ribbons and add to a very large bowl.

Assemble the salad

• Top with cooled almonds and parmesan cheese (if using). Remove garlic cloves from dressing, give the dressing another stir to make sure it's all mixed evenly, and pour half of the dressing over the salad. Toss well. I like to use my hands and give the kale a bit of a massage while mixing but with the kale being sliced into thin ribbons I find massaging is not expressly needed. Add more dressing if needed along with salt if desired. Save remainder of dressing in the fridge for another time. Serve; but this salad keeps wonderfully in the fridge for 3-4 which is one reason why it is a fave around here!

Notes

* I’m a big fan of using a mix of lacinato (Tuscan) kale and curly kale. But you can use whichever kale you prefer.

 

**Vegan version – omit the Parmesan cheese. The salad is plenty good without, but I like adding in 1/4 cup of nutritional yeast instead for a nice hit of umami flavor. 

 

Lightly adapted from the New York Times

 

Nutrition

Calories: 369kcal | Carbohydrates: 7g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 259mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2951IU | Vitamin C: 30mg | Calcium: 302mg | Iron: 1mg

The post Lemon-Garlic Kale Salad with Almonds Recipe appeared first on Kitchen Treaty.

This creamy vegetarian tortellini soup is unbelievably easy to put together – the base of the soup cooks up in the slow cooker all day while you’re away, then you add spinach, tortellini, and the creamy components when you come home. Aaaand serve!

I also include in the recipe an option for adding sausage if you like – either meatless sausage or meaty sausage – for a flexible creamy tortellini soup that will make everyone happy.

Table of Contents

• Why You’ll Love this Recipe
• Creamy Spinach Tortellini Soup Ingredients
• How to Make It

• Jump to the full, printable recipe
• Reader reviews & comments

Why You’ll Love this Recipe

This recipe is easy, hearty, satisfying, and it tastes amazing! It’s the perfect weeknight dinner, basically.

The savory broth with the cheese from the tortellini and extra parmesan on top along with the perfect bite of freshness from the spinach makes for the perfect combination.

Creamy Spinach Tortellini Soup Ingredients

What do we have for ingredients in this tortellini-soup-in-Crock-Pot goodness?

• Onion, carrots, and garlic, first and foremost – the backbone of a delicious soup!
• Oregano, basil, and bay leaf – flavor, please!
• Crushed tomatoes – add flavor and heft to this recipe
• Veggie broth – make your own or use store-bought, either will work!
• Cheese tortellini – feel free to use dry, fresh, or frozen (but note frozen will take a bit longer to cook)
• Baby spinach – so easy!
• Half and half – I love the creaminess of half-and-half, but coconut milk would work too.
• Mozzarella & parmesan cheese
• Salt & pepper
• Optional sweet Italian sausage for the meat-eaters or veggie sausage if the vegetarians would like to partake

How to Make It

First, add the veggies (except spinach), herbs, tomatoes, and broth to the Crock Pot. No need to sauté anything first! Then cook on slow for a few hours.

Come on back and add the tortellini and spinach, then stir in the half and half and cheeses. That’s it! So easy. The slow cooker does all the work in this Slow Cooker Vegetarian Tortellini Soup!

As we get into the colder weather and soups start to make more frequent appearances on the dinner table, this creamy tortellini soup with tomatoes, spinach and a meat-lovers option of sweet Italian sausage is the perfect way to easily feed the family and keep things simple, hearty and comforting.

We love this one for easy weeknight dinners. The Crock Pot makes everything better!

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Crock Pot Creamy Spinach Tortellini Soup Recipe

Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese – what could go wrong?!

Prep Time 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4

Calories 518kcal

Author Kare

Ingredients

• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and chopped; about 3/4 cup
• 2 medium cloves garlic minced; about 2 teaspoons
• 1/2 teaspoon dried oregano*
• 1/2 teaspoon dried basil*
• 1 bay leaf
• 1 teaspoon kosher salt + more to taste
• 1/2 teaspoon black pepper + more to taste
• 28 ounces crushed tomatoes one large can
• 4 cups low-sodium vegetable broth 32 ounces
• 12 ounces cheese tortellini use dry, fresh, or frozen**
• 4 ounces baby spinach about 4 cups packed
• 1 cup half-and-half
• 1/2 cup shredded mozzarella cheese 2 ounces
• 1/4 cup grated Parmesan cheese 1 ounce

Instructions

• Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
• Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer – say, 8 hours – it won’t hurt).
• Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
• Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
• Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
• Remove bay leaf. Season with additional salt and pepper to taste.

Notes

Nutrition calculation does not include optional sausage.

* Herb note

You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil

** Tortellini note

If using fresh or frozen tortellini, it will take less time to cook than dry tortellini. 

Meat option:

Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 64g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1491mg | Potassium: 972mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8547IU | Vitamin C: 30mg | Calcium: 427mg | Iron: 6mg

Recipe written by Gina of Running to the Kitchen as a contributor to Kitchen Treaty.

The post Slow Cooker Vegetarian Creamy Spinach Tortellini Soup Recipe appeared first on Kitchen Treaty.

Note from Kare: Cheese lovers, attention please! Today Brandy from Nutmeg Nanny is bringing you this seriously decadent Spinach Artichoke Grilled Cheese. Bonus: it’s on the table in 20 minutes!

—

I’m going back to my childhood and making one of my favorite dishes – grilled cheese. But, since I’m an adult now I’m going to give it an adult twist.

I have always had a crazy love for spinach artichoke dip but have been known to not share and overindulge when I see it at parties. So I took all that dip flavor and put it in between two slices of perfectly grilled bread.

I will warn you – this Spinach Artichoke Grilled Cheese is messy. However, I’ve never been one to shy away from food simply because it’s messy. If that was the case I would never eat another chicken wing again and we know that’s not happening!

The other issue that arises from a messy sandwich is the actually grilling of the sandwich. You go to flip and the bread doesn’t stay in place and then you’re left with a giant mess. Well, I have a little tip for you. If you have a Panini press, they are perfect for making grilled cheese sandwiches. It ensures that each sandwich is cooked equally on both sides – and there is zero flipping! That means that while a little of the mixture might come out the sides you aren’t trying to fight with the sandwich in a pan.

I used fresh spinach in this sandwich but if you were short on time you could totally use a little frozen chopped spinach. It’s actually something I always keep on hand because it can be thrown into almost anything – casseroles, sandwiches, pasta and even smoothies. Just remember to always squeeze the extra water out of your frozen spinach. No one wants a watery grilled cheese – yuck!

Oh and don’t forget to serve your sandwich with a big bowl of tomato soup. What’s a grilled cheese without tomato soup?

More Grilled Cheese Recipes

• Classic Grilled Cheese Sandwiches – everything you need to know to get perfect grilled cheese sandwiches every time!
• White Pizza Grilled Cheese with Ricotta
• Artichoke Arugula Pesto Grilled Cheese
• Butternut Squash Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• Balsamic Strawberry & Brie Grilled Cheese Sliders
• 32 more grilled cheese sandwich recipes

More Artichoke Recipes

• HowIf you’re an artichoke fiend, be sure to check out my post all about how to prep, cook, and eat fresh artichokes
• Creamy Artichoke Baked Pasta
• Artichoke Arugula Pesto Grilled Cheese

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Spinach Artichoke Grilled Cheese

Inspired by the classic dip, with spinach, artichoke hearts, and three cheeses. The ultimate adult grilled cheese!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Author Kare

Ingredients

• 4 teaspoons extra virgin olive oil divided
• 3 cups fresh baby spinach 3 ounces
• 1 small shallot minced
• 1 6 ounce jar marinated artichoke hearts, roughly chopped
• 2 ounces mozzarella cheese shredded (about 1/2 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 2 ounces cream cheese room temperature
• Kosher salt and pepper to taste
• 4 slices crusty bread like como or ciabatta

Instructions

• Set a medium skillet over medium heat. When hot, add 1 teaspoon olive oil. Add in the spinach. Cook, stirring occasionally, just until the spinach is wilted. Transfer spinach onto a paper-towel-lined plate. The paper towel will help soak up the moisture from the spinach.
• To the same pan add the remaining 1 teaspoon olive oil. Add the shallot and cook, stirring occasionally, until soft, about 3 minutes.
• To a medium bowl add the cooked spinach, shallots, chopped artichoke hearts, shredded mozzarella cheese, shredded Parmesan cheese, and cream cheese. Mix together until blended. Taste and season with desired amount of kosher salt and pepper. Brush remaining olive oil onto one side of each slice of bread. Flip the bread over and cover two slices with equal parts of the spinach artichoke filling. Top with remaining slice of bread (leaving the oiled sides out).
• To cook on a panini press: Heat your panini press to medium-high. Add sandwich to press. Let cook slowly until the outside of the bread is golden brown and the inside is melted and warm, about 10 minutes.
• To cook in a skillet: Wipe out saute pan and place over medium heat. Place the sandwich in the skillet. Cook, pressing sandwich with the bottom of a spatula and carefully flipping every couple of minutes, until golden on both sides and melted through.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• Balsamic Strawberry & Brie Grilled Cheese Sliders tasty AND cute.
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

The post Spinach Artichoke Grilled Cheese appeared first on Kitchen Treaty.

I sound like a total freak, don’t I?

Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday.

They’re also perfect because they’re so super fast to assemble – even easier if you decide to go the store-bought pesto route – and we’re all short on time during the holidays.

They’re versatile, too. You can serve them up as a hearty party appetizer – they kind of eat like a sandwich, so they work as (slightly messy) finger food – or as a nice little side along with the rest of your Christmas meal.

Puff pastry squares topped with a layer of pesto, a tomato slice, and a little Parmesan, baked until bubbly and golden brown, then sprinkled with a few slivers of basil. They’re individual-serving-sized, so if the meat-eaters prefer a little prosciutto, who are we to deny them? Just lay a little slice onto a couple of the tarts as soon as you pull these bad boys out of the oven – it’ll warm and meld with the other flavors perfectly.

Red and green delicious fun for everyone.

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Tomato Pesto Tarts with Optional Prosciutto

Super easy to assemble and even easier to eat, these festive tarts feature garlicky pesto, tangy tomato slices, and melty Parmesan atop buttery golden puff pastry squares. Plus, salty prosciutto for the meat-eaters! One nice thing about this recipe is you don't have to wait for the puff pastry to thaw all of the way before you unfold it. You cut along the fold lines, so if it breaks, no big deal!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 4 -5 as a main; 9 as an appetizer or side

Author Kare

Ingredients

For the pesto:

• 2 cups packed fresh basil leaves
• 1/4 cup roasted unsalted sunflower seeds
• 1 medium garlic clove peeled and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/8 teaspoon kosher salt + more to taste if desired
• One-third cup olive oil + more if needed
• 1 teaspoon honey

For the tarts:

• 1 sheet store-bought frozen puff pastry thawed at room temperature for about 30 minutes
• 1/2 cup of your favorite pesto I used a homemade basil and sunflower seed pesto; recipe below
• 2 medium tomatoes sliced) (about 1 pound) (the more flavorful the better!
• 1/4 cup shredded Parmesan cheese
• 5 - 6 fresh basil leaves rolled and sliced into strands) (chiffonade

If adding optional prosciutto:

• 2 - 3 slices prosciutto each tart takes about one-third to a half of a slice

Instructions

To make the pesto:

• To the bowl of a food processor, add the basil leaves, sunflower seeds, garlic, Parmesan cheese, 1/8 teaspoon salt, and one-third cup olive oil.
• Pulse until the mixture comes together in a rough paste. Add honey and pulse again until incorporated. Stream in additional olive oil if necessary to make a slightly loose, spreadable pesto.
• Taste and add additional salt if desired.
• Keeps refrigerated for up to 2 days. It'll still taste great, but it will lose its vibrant green color. Or add a teaspoon or two of lemon juice to help it stay green.

To make the tarts:

• Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper or a silicone mat.
• On a large floured cutting board or mat, unfold the puff pastry. If it breaks along the fold lines, no worries! You want to cut it into thirds along the folds anyway, then cut again into thirds the opposite way to create nine squares. Think tic-tac-toe board.
• Divide the pesto between each square, about 2 teaspoons per square, spreading carefully with a spoon to about 1/2 inch from the edges. Lay one tomato slice in the center of each. Sprinkle Parmesan over the tarts.
• Bake for about 12 minutes, until the puff pastry is golden brown and the cheese is bubbly.
• Remove from oven and, if using the prosciutto, lay about 1/3 to 1/2 of a slice over the top of each tart.
• Sprinkle with fresh basil and serve.

Notes

I'm not always in the mood for pine nuts, so I like to substitute walnuts, pecans, or sunflower seeds in my pesto. This recipe features an unconventional ingredient - honey - and I really like the added touch of sweetness.

Adapted from Pepperidge Farm

The post Tomato Pesto Tarts with Optional Prosciutto appeared first on Kitchen Treaty.

Have you heard of Cacio e Pepe? Other than not really knowing how to pronounce it, it’s also a dish that, strangely, until now, I’ve never been able to prepare successfully.

I say that’s strange because it’s the simplest of simple pasta dishes, supposedly. Spaghetti noodles tossed with Pecorino Romano, black pepper, and a little pasta water. That’s it. And it’s heaven. I’ve enjoyed it when prepared elsewhere by people who know more than me, and it’s just absolutely perfect.

Anyway, I figured it out, and I feel like a total dork. The cheese should be grated, not shredded. As in, grated on a very very fine grater so that it’s pretty much pulverized, or bought like that in a tub at the store. That’s it. So instead of the cheese evenly disbursing itself throughout the pasta, my freshly shredded cheese would clump together in a big, giant mess. It’d taste okay, but it definitely didn’t look right. And the dishes were h-e-double-hockeysticks to clean.

Yup. Grated cheese. That’s it.

So basically, I solved my Cacio e Pepe mystery when developing this dish, which is a tiny bit more complex, but not by much. I add nutty browned butter and Parmesan instead of Pecorino Romano. Not only does it work perfectly, it’s also utterly delicious in its simplicity.

Sometimes I like to throw a smattering of fresh basil in and/or top my portion with halved cherry tomatoes and sometimes I top my guy’s portion with chopped cooked bacon. It’s also pretty awesome as-is.

Either way, it’s on the table in 20 minutes from start to finish, and it is so, so good. Spaghetti noodles cooked perfectly al dente, salty Parmesan cheese, cracked black pepper, and that distinctly rich and aromatic quality that only brown butter lends to a dish.

Cheesy, easy heaven.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Brown Butter Pasta with Parmesan

Nutty brown butter, grated Parmesan cheese, and pasta water mingle with al dente spaghetti to create pure magic. Best of all, this dish is ready in a matter of minutes.

Course Main Course

Cuisine American

Keyword brown butter pasta, buttered noodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 347kcal

Author Kare

Ingredients

• 4 tablespoons butter I use unsalted, but salted is also fine
• 1/2 pound 8 ounces spaghetti noodles
• 1/4 cup pasta water + more if necessary don’t throw it out!
• 1/3 cup grated Parmesan cheese + more for topping if desired
• Freshly ground black pepper
• Recommended but optional toppings for a little variation: fresh chopped basil, cooked chopped bacon, halved cherry tomatoes

Recommended (but optional!) toppings:

• Fresh chopped basil
• Cooked chopped bacon for the meat-eaters
• Halved cherry tomatoes

Instructions

• In a small, thick-bottomed pan over medium-low heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the foam subsides and the butter begins to turn brown and smell nutty, about 10 minutes. Remove from heat immediately and set aside. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
• Meanwhile, set a large pot of water to boil. Cook the pasta to al dente per package instructions.
• Using tongs, lift the cooked spaghetti noodles out of the water and place in a large pasta bowl. You can drain the noodles in a colander, too, but remember to reserve some of the pasta water! It’s crucial for this recipe.
• Pour the browned butter and 1/4 cup of the pasta water over the noodles. Sprinkle with Parmesan and add a few turns of freshly ground black pepper. Using the tongs, toss well until all ingredients are incorporated and have mixed to coat the noodles with an almost creamy sauce. Add more pasta water – a couple of tablespoons at a time – if necessary to achieve this.
• Top with additional Parmesan cheese if desired. Serve immediately. Top individual portions with basil, bacon, or cherry tomatoes, if desired.

Nutrition

Serving: 1g | Calories: 347kcal | Carbohydrates: 43g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Calcium: 108mg | Iron: 1mg

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