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HARVEST SWEET POTATOES WITH PECAN-CRANBERRY-GOAT CHEESE CRUMBLE! These babies are got an upgrade—soooo flavorful! • Sweets: 4 med. sweet potatoes Olive oil Salt • Chickpeas: 1 15-oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/2 tsp dried sage 1/2 tsp onion powder • Crumble: 1/3 cup pecans 2 sprigs fresh rosemary 1 tsp olive oil 1 tsp maple syrup Heavy pinch salt 1/3 cup baby arugula 1/3 cup dried cranberries 1/4 cup goat cheese • Sauce: 1 tbsp tahini 1 1/2 tbsp yellow mustard 1 tbsp maple syrup 1 tsp balsamic vinegar 1/4 tsp garlic powder 1/4 tsp salt Pepper 1-2 tsp water • 1️⃣Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside. 2️⃣Prick outside of the sweet potatoes with a fork, brush w/ olive oil & season w/ a little salt. Place in oven for 30 mins. After 30 minutes, remove sweet potatoes, then move them to one side & add chickpeas. Place sheet pan back in the oven for 10 minutes. 3️⃣ Add the pecans to a separate sheet pan, then drizzle w/ the oil, maple syrup & season with salt. Add rosemary & toss. Place pecans in oven for 6-7 minutes. 4️⃣Remove sweet potato pan from oven, then season chickpeas w/ oil, salt, sage & onion powder. Toss to coat. Place sheet pan back in oven for 10 mins. They should be slightly browned. 5️⃣While everything roasts make topping. Add pecans to a cutting board, then begin to chop. Add arugula & chop again, then add the cranberries & chop. Add the goat cheese & chop everything together to combine. Add the salt & toss. 6️⃣Whisk together the sauce. Add all ingredients for sauce then whisk until smooth. 8️⃣Place the sweets onto a plate, slice down the middle/ gently mash the sides down. Top the sweet potatoes with a few spoonfuls of the topping, then a couple spoonfuls of the chickpeas. Drizzle with the sauce. • #sweetpotato #recipeoftheday #glutenfreerecipes #f52grams #fallrecipe #harvestbowls #easymeals #healthylunchideas #easyrecipes #recipeoftheday #tastemade #inthekitchen #igreels #sidedish #mealprep #glutenfreerecipes #goodmoodfood #vegetarian #comfortfood #huffposttaste #f52grams #easydinners #harvestbowl #fallrecipes #veggiedish

Duration: 24 sPosted : Tue, 01 Oct 2024 00:21:16

Caitlin Latessa-Greene

@starinfinitefood

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WHIPPED PECAN PIE BUTTER DATES! Taking the viral butter dates to a new level—with a sweet and salty date butter & nutty pecans. They taste like a pecan pie! Perfect for the holidays 🙏 • 1 1/4 cup pecans 1/3 cup soaked medjool dates (soaked in boiling water for 5 minutes then drained) 3 tbsp almond milk 1/4 tsp vanilla 1/2 cup salted butter, softened Medjool dates (about 1 lb) • 1️⃣Preheat the oven to 400. 2️⃣Add the pecans to a sheet pan and place them in the oven for 6-7 minutes. Remove them and allow them to cool. Finely chop them into a mince.3️⃣Make the butter. Add the dates to a high speed blender with the almond milk and the vanilla. Blend until it forms a smooth paste. Add the butter and blend until smooth. *do not over blend or it will separate*4️⃣Add the butter to a small bowl, then add 3/4 cup pecans and mix to combine. Place the remaining pecans into a small dish. 5️⃣Fill the dates with the butter, then press the tops with the butter into the extra pecans. • #desserts #pecans #pecanpie #easyrecipes #healthycooking #healthyeating #whole30 #vegetarianrecipe #goodmoodfood #glutenfreerecipe #inthekitchen #f52grams #healthydesserts #makeitdelicious #mealprep #buzzfeast #appetizer #wholefoodsmarket #healthytreats #dessert #holidayrecipe #holidayrecipes

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Caitlin Latessa-Greene

1 months_ago

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Caitlin Latessa-Greene

2 months_ago

ROASTED RADISHES & CARROTS WITH WHIPPED GOAT CHEESE & LEMON-CAPER-GOLDEN RAISIN RELISH! Upgrade to one of my older recipes—this relish is 💯 • For the radishes and carrots: 1 lb carrots, peeled and chopped into 1.5 inch pieces 1 pound radishes, halved 2 tbsp olive oil 1 tsp dried oregano 3/4 tsp salt 1/2 tsp pepper • For the Whipped Goat Cheese: 2 ounces goat cheese 3/4 cup Greek yogurt 1/4-1/2 tsp salt Pepper to taste Squeeze of lemon juice 2 tsp honey • For the topping: 1/4 tsp golden raisins, finely chopped 1 tbsp chopped fresh parsley 1 tbsp chopped fresh dill 1 tbsp chopped capers 1 tsp lemon zest Juice of 1/2 lemon 1/4 cup olive oil 1/4 tsp salt 1/4 tsp red pepper flakes • Optional: sunflower seeds • 1️⃣Preheat the oven to 425 F (218 C). 4️⃣Add the carrots, radishes, oregano, salt and pepper to a sheet pan or roasting pan. Toss to combine, then place the radishes mostly face down, then place the sheet pan in the oven and roast for about 35-40 minutes, until the veggies are tender. Toss them a couple times while roasting. 3️⃣While the veggies roast, make the topping. Add the raisins, parsley, dill, capers, lemon zest, lemon juice, olive oil, salt and pepper to a small bowl. Mix to combine. Next, make the goat cheese. Add the goat cheese, yogurt, salt, pepper, lemon and honey to a food processor. Process until smooth.4️⃣Once the veggies are done, spread the whipped goat cheese onto a plate, top with the vegetables, then the topping and sunflower seeds, if using. • • #vegetarian #inseasonnow #veggielover #veggies #healthycooking #tastemade #wholefoodsmarket #mealprep #mealprepping #healthyrecipes #f52grams #glutenfree #glutenfreerecipes #igreels #salads #goodmoodfood #easyrecipes #carrots #radishes #freshproduce #recipeoftheday

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Caitlin Latessa-Greene

7 months_ago

WHIPPED RICOTTA WITH BALSAMIC MARINATED MUSHROOMS! Literally so good—these mushrooms can be stored for a week and they are great on their own/on salads/on protein! • For the mushrooms: 1 lb baby bella mushrooms, halved or quartered *see notes 6 tbsp olive oil 3 tbsp balsamic vinegar 3 tbsp fresh chopped parsley 3 tbsp minced red onion 1 tbsp minced garlic 1 tbsp lemon juice 1/2 tbsp Italian seasoning 1 tsp red pepper flakes 1/2 tsp salt • For the ricotta: 3 cups ricotta 1/2 tbsp lemon juice 1/2 tsp lemon zest 1/4 tsp salt Pepper to taste • For serving: Chopped parsley, for serving Olive oil Crusty bread, for serving • 1️⃣Bring a large pot of water to a boil and add a teaspoon of salt. Add the mushrooms, reduce the heat to a simmer and cook for 4 minutes. Drain the water completely through a colander.2️⃣While the mushrooms cook, make the marinade. Add the olive oil, balsamic vinegar, parsley, red onion, garlic, lemon juice, Italian seasoning, red pepper flakes and salt to a bowl. Whisk until well mixed. 3️⃣Next, add the mushrooms to a large jar or a bowl, then pour the marinade over the mushrooms. Toss to combine. Make the ricotta. Add the ricotta, lemon juice, lemon zest, salt and pepper to a large bowl. Use a whisk or hand mixer to whip everything together. 4️⃣Spread the ricotta onto a plate or in a bowl. Create a few divots in the ricotta, then spoon the mushrooms over the ricotta. Drizzle a little olive oil over the top and add some fresh parsley.5️⃣Serve with crusty bread. • #ricotta #wholefoodsmarket #easyrecipes #easymeals #recipeoftheday #tastemade #inmykitchen #plantbased #lowcarbrecipe #justeatrealfood #goodmoodfood #glutenfreefood #f52grams #sidedishes #salads #mushroomrecipe #cookfromscratch #makeitdelicious #mushrooms #vegetarian

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Caitlin Latessa-Greene

7 months_ago

SWEET POTATO RICOTTA BITES WITH LEMONY DATE-ALMOND CRUNCH! A spring version of mine and your favorite little bites!!! • For the topping: 3/4 cup sugar snap peas (blanched optional) Handful arugula 1/2 cup chopped dates 1/4 cup shaved almonds 1/2 tsp lemon zest 1/2 tbsp olive oil 1/2-1 tbsp honey Pinch salt Pinch pepper • For the ricotta: 1 cup ricotta 1 tsp lemon zest 1/2 tbsp lemon juice • For the sweet potatoes: 2 medium sweet potatoes, sliced into 1/2 inch rounds Olive oil Salt • Optional: Tahini • 1️⃣Preheat the oven to 425. 2️⃣Drizzle the sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣While the sweet potatoes roast, make the topping. Add all ingredients to a bowl and mix to combine. 4️⃣Next, make the ricotta. Add all ingredients to a bowl and mix to combine. 5️⃣Plate the sweet potatoes. Add a dollop of the ricotta followed by a spoonful of the topping to each round. Drizzle with tahini if desired. • #healthyeats #healthycooking #glutenfree #buzzfeast #sweetpotato #quickmeals #appetizer #glutenfreefood #mealideasfordinner #glutenfree #goodmoodfood #justeatrealfood #sweetpotatorecipe #inthekitchen #tastemade #mealprep #veggiedinner #comfortfood #vegetarianrecipes #inseason #saladideas

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Caitlin Latessa-Greene

8 months_ago