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Stuffed Cabbage

Stuffed Cabbage

Appetizers, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed, Tips and Tricks

This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn’t be happier with...
Shepherd’s Pie

Shepherd’s Pie

Culinary School Jules, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed

The other day I posted a recipe for Bolognese with a promise of a Shepherd’s pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple...
Versatile Bolognese

Versatile Bolognese

Culinary School Jules, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed, Stuffed Peppers, Tips and Tricks, Uncategorized

If you have ground meat in your freezer (or fresh!) This is a great Bolognese recipe, I started with Geoffrey Zakarian’s recipe @foodnetwork and modified to my taste/what I had on hand. This recipe can cover you for 4 meals. I plan on using 1/2 quart for 1 lb of ziti...
Swiss Chard/Kidney Bean A La Raffaella Soup/or Pasta

Swiss Chard/Kidney Bean A La Raffaella Soup/or Pasta

Customizable Recipes, Dinners, Family Recipes, Gluten free, Lunch, Nut free, Pantry Heroes, Soup, Tips and Tricks, Vegan, Vegetarian

When I was in grammar school in the 90s at St. Augustine School, the PTA made a family recipe book that I recently picked up to check out again. My dad had submitted this recipe which is very pantry staple heavy as is to be expected as he was inspired by a frequent...
Sausage and Peppers

Sausage and Peppers

Appetizers, Customizable Recipes, Dinners, Gluten free, Lunch, Nut free, Protein packed

This is the recipe that I use as a base for my sausage and peppers, which about 10 years ago I started with Rachel Ray’s version and although I always make it a little different it’s a very solid base I just changed some ratios and the method slightly. I...
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