Meatless Meatball Sandwiches

A classic sandwich that is guaranteed to satisfy, whether served as a weekend lunch or an easy weeknight supper.

  • 2 packages Nate’s Meatless Meatballs, regular or Italian (in the freezer sectino)
  • 1/4 cup chopped fresh parsley (preferably Italian)
  • 3 cups Rising Moon pasta sauce or other prepared marinara-style sauce
  • 1/2 cup grated or 6 slices Mozzarella or Provolone cheese (optional)
  • 6 long Italian or French rolls, split lengthwise, toasted

Mexican Marinated Chicken and Pineapple Salsa

Recipe by Robin Asbell, reprinted from The Mix by permission.

4 servings

Tangy pineapple has enzymes that burrow into that millimeter of flesh, and slashing the meat gives you more flavorful surface area. Boiling the leftover marinade and making a salsa out of it is a thrifty way to reuse it safely.

  • 1 cup crushed pineapple with juice
  • 1 small jalapeno
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 4 large boneless chicken breasts

New Fashioned Tuna Melt

From “Better Eating for Life, Step Eleven: Cook Creatively the Better Eating for Life Way”

  • Whole wheat bread
  • Tuna
  • Light mayo
  • Low-fat cheese

Combine tuna and light mayo. Spread on bread. Melt cheese over tomato and tuna salad on bread in microwave or under broiler.

Pasta Primavera

Fresh fava beans are great in this all-green, all-spring primavera; if they are available, add one-half cup. Forget about adding oil to pasta cooking water; oil only prevents sauce from clinging to cooked pasta—and you don’t want that. Just keep water boiling as you stir in and cook pasta, and it won’t stick. Pasta cooked in salted water tastes better; for 8 ounces of pasta, use one-half teaspoon of salt.

Makes 2 servings

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 10 green beans, cut into 1-inch pieces
  • 10 snow peas, cut in half lengthwise
  • 10 sugar snap peas

Pasta with Rapini & Sausage

1 pound pasta
1 bunch rapini, tough stems trimmed away and rough chopped
1 package sausage (Lorentz’s brats or Schultz’s chicken sausage!)
1/2 vidalia onion
2 cloves of garlic
3 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup fresh grated Pecorino-Romano cheese

Cut the sausage into 1 inch pieces.

Blanch the rapini for 3 minutes in a large pot of salted boiling water. Remove the rapini and place in an ice bath. Cook the pasta in the same water until al dente.

Brown sausage in a large skillet.

Pea Soup With or Without Ham

From “Better Eating for Life, Step Nine: Put Protein in its Place”

Serves 10 (13-ounce servings)

  • 2 cups dried split peas
  • 12 cups water
  • 1 cup grated carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 2 cloves garlic, peeled and minced
  • 1/4 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 1/2 pound lean ham, minced (optional)

Peach, Arugula & Brie Panini

You don’t necessarily need a panini machine to make this grown-up version of the classic grilled cheese. When fresh peaches aren’t available, try peach preserves, Spanish membrillo (quince paste), or orange marmelade instead.

  • 1 (1-pound) loaf Rustica or New French bread
  • 1/4 cup olive oil
  • 8 ounces brie, sliced
  • 2 peaches, cored and cut into 1/4-inch wedges
  • 2 tablespoons honey
  • Pinch salt
  • Pinch freshly ground black pepper
  • one bunch of arugula

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces.

Peanut Noodles

Makes 4 servings.

  • 1 teaspoon light sesame oil
  • 1 clove garlic, minced
  • 2 red Thai or serrano chiles, minced
  • ½ cup chunky peanut butter
  • ½ cup chicken stock, vegetable stock or coconut milk
  • 2 tablespoons soy sauce
  • Zest and juice from one lime
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon dark sesame oil
  • 1 teaspoon hot chili oil
  • ¼ cup chopped fresh cilantro
  • Salt and freshly-ground black pepper
  • 12 ounces buckwheat noodles, cooked and drained
  • 1 carrot, cut with a peeler into ribbons
  • 1 zucchini, cut with a peeler into ribbons

Pink Sauce with Italian Sausage

Chef Ronald Huff’s Salsa di pomodoro con panna e salsiccia (or Pink Sauce with Italian Sausage) makes wonderful use of local ingredients. Chef Ron is a Certified Chef de Cuisine and founder of Slow Food Minnesota. He is the Executive Chef for Cedar Summit Farm in New Prague, Minnesota.

_Chef Ron says this sauce is best suited for tube or curly/twisted pasta shapes. Good choices are rigatoni, penne, or fusilli pasta; these shapes best hold the tomato and sausage, giving you a creamy burst of flavor in every bite.

Pita Pocket Pizza

From “Better Eating for Life, Step Eleven: Cook Creatively the Better Eating for Life Way”

  • 1 whole-wheat pita pocket
  • 3 Tbs. jarred spaghetti sauce
  • 2 oz. sliced olives
  • 1/4 cup reduced-fat shredded cheese,
  • 2 teaspoons Parmesan cheese

Place the pocket flat on a plate. (If you can take 2 minutes to first toast the pita pocket under the broiler for 1 minute on each side, the taste is even better!) Cover with the Top with sliced olives. Sprinkle cheeses on top of all. Microwave for 45 seconds to 1 minute until cheese melts.