American Goulash

Ingredients

• 1 tablespoon extra-virgin olive oil  
• 1 ½ cups chopped onion  
• 1 package of Morning Star Farms Grillers Crumbles' 
• 2 large cloves garlic, minced 
• 2 teaspoons paprika 
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• ¼ teaspoon ground pepper 
• 1 (14 ounce) can no-salt-added diced tomatoes, undrained 
• 1 (8 ounce) can no-salt-added tomato sauce 
• 1 cup low-sodium vegetarian beef or chicken broth 
• 1 1/4 cups whole-wheat elbow macaroni 
• 2 tablespoons Grated Parmesan cheese  

Directions

• Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and cook till translucent ; Add the crumble cook for about 2 minutes stir  with a wooden spoon. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.

Tips 

To make ahead: Refrigerate goulash for up to 2 days. Reheat before serving.

Broccoli Cheddar Soup with Cheesy Croutons

Ingredients

2 onions

4 garlic cloves

3 Tbsp. unsalted butter

½ tsp. crushed red pepper flakes, plus more for sprinkling

Kosher salt

Freshly ground black pepper

2 heads of broccoli

1 medium russet potato

8 oz. sharp cheddar cheese

4 thick slices rustic white bread, optional

½ cup plain Greek yogurt cup plain Greek yogurt

Preparation

Step 1

Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended but try to cut everything into somewhat even pieces, so they cook at the same rate.

Step 2

Melt 3 Tbsp. unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp. red pepper flakes, season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.

Step 3

Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets (the thin, little stalks attached to broccoli tops are fine to leave attached to the crowns). Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.

Step 4

Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp. salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender (test with a cake tester, paring knife, or fork), 20–25 minutes.

Step 5

Meanwhile, chop reserved florets into small pieces (you can take the time to separate them into baby florets or just have at them with your chef’s knife). Grate 8 oz. sharp cheddar cheese on the large holes of a box grater. You should have about 2 1/2 cups.

Step 6

Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Some blender advice: Don't fill your blender more than halfway—work in batches as necessary. To avoid explosions, remove the center lid from the blender and cover with a kitchen towel. Alternatively, use an immersion blender. Your soup won’t be quite as smooth, but it will still be great. Return purée to pot.

Step 7

Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.

Step 8

Heat broiler. Broil 4 thick slices rustic white bread (if using) on a rimmed baking sheet until lightly browned (watch closely: broilers vary dramatically in power!), 2–3 minutes. Turn bread over (soft side up), then sprinkle with reserved cheddar cheese and a few flecks of red pepper flakes. Continue to broil until cheese is bubbling and browned in spots, 2–3 more minutes.

Step 9

Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.

Step 10

Cut cheese toasts (if using) into 1" (spoon-sized!) pieces. Divide soup among bowls. Top with cheddar croutons or reserved cheese.

3 INGREDIENT FLATBREAD

• 2 cups gluten free baking flour
• 1 teaspoon baking powder
• 1 3/4 cups Greek yogurt (dairy or dairy-free alternative)
• 1 teaspoon salt

INSTRUCTIONS

1. Add all ingredients to a large bowl and begin to mix together with hands. This will make a sticky dough.*
2. Dust your hands in flour then roll the dough into 6-8 equal sized balls.
3. Place more flour on hand surface and roll dough with a rolling pin to flatten it out.
4. Heat a cast iron skillet or a nonstick skillet over medium heat, spray with just a bit of avocado oil spray, then add the flattened dough. Cook for a couple minutes, until bubbles begin to rise in the dough then flip to cook for 1-2 more minutes. Repeat with remaining dough.
5. Use dough as flatbread crusts, add peanut butter and jelly, top with meat for a gyro-style wrap, or however you please!

Blueberry-Lemon Ricotta Pound Cake

Ingredients

• ¾ cup granulated sugar 
• 5 tablespoons unsalted butter, at room temperature 
• 3 large eggs, at room temperature (see Tip) 
• ¾ cup part-skim ricotta cheese 
• 2 tablespoon lemon zest  
• 2 tablespoons lemon juice plus 1 teaspoon, divided 
• 1 teaspoon vanilla extract 
• 1 ½ cups white whole-wheat flour 
• 2 teaspoons baking powder 
• ½ teaspoon salt 
• 2 cups fresh blueberries  
• 2 tablespoons packed confectioners’ sugar

• Step 1 Gather all the ingredients.
• Step 2 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper.
• Step 3 Beat 3/4 cup sugar and 5 tablespoons butter in a large bowl with an electric mixer on medium-high speed until creamy.
• Step 4 Beat in 3 eggs, one at a time, until fully incorporated.
• Step 5 Reduce the mixer speed to medium-low and beat in 3/4 cup ricotta, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1 teaspoon vanilla until just combined.
• Step 6 Sprinkle 1 1/2 cups flour on top, then evenly sprinkle 2 teaspoons baking powder and 1/2 teaspoon salt over the flour. With the mixer on low speed, beat until almost combined.
• Step 7Add 2 cups blueberries and gently fold into the batter. Transfer to the prepared pan.
• Step 8

Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour.

• Step 9Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
• Step 10 Clean the bowl, add 2 tablespoons confectioners' sugar and whisk in the remaining 1 teaspoon lemon juice until smooth.

Step 11 Brush the glaze on the cake.

Tips 

Make Ahead Tip: Wrap cooled cake airtight and store at room temperature for up to 1 day; glaze shortly before serving.

Room-temperature eggs make cakes fluffier. Here's a quick trick--place them (in the shell) in a bowl of lukewarm water for about 5 minutes.