Recipe Collection

Baked Beans

Baked Beans

These baked beans combine the simplicity of canned beans with bacon and a sweet, smoky, and tangy homemade BBQ sauce.

10 servings
1.5 h total cooking time

Ingredients
  • 8 oz. bacon
  • 3 15oz. cans Great Northern Beans
  • 1 15oz. can tomato sauce
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp freshly cracked black pepper
Method
  • Preheat the oven to 350ºF. Cut the bacon into 1-inch pieces and cook in a skillet over medium heat until brown and crispy. Drain off all but 1-2 Tbsp of the bacon fat.
  • Drain the canned beans well, then add them to the skillet and stir to combine with the bacon.
  • Add the remaining ingredients: tomato sauce, tomato paste, apple cider vinegar, brown sugar, molasses, Dijon, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne and black pepper. Stir until everything is very well combined.
  • Bake the beans for 60-75 minutes, stirring once at 30 minutes and again at 60 minutes. If the sauce is thick at 60 minutes, it's done. If it's still a bit runny, bake 10-15 minutes longer.
  • Serve hot with your other favorite comfort foods!
Eggs Florentine Quesadilla

Eggs Florentine Quesadilla

Breakfast will never be the same after these Egg Florentine Quesadillas! They're rich, creamy, quick, and filling!

1 serving
10 min total cooking time

Ingredients
  • 1 6″, 8″ or 10″ diameter your preference flour tortilla
  • 1 large egg
  • 1/4 cup creamed spinach
  • 2 Tbsp shredded cheddar cheese
Method
  • In a small skillet, fry the egg. I really like runny yolks, especially in this quesadilla because of the way the yolk mixes with the creamed spinach and melted cheese. To accomplish this, make sure your skillet is nice and hot before adding the egg. Fry it on one side until the whites are mostly set and the yolk is still runny. Briefly flip the egg over and fry for 30 seconds or so. This will finish setting the top of the whites and create a skin on top of the yolk leaving the inside still runny!
  • Spread the creamed spinach (it’s okay if it’s cold from the fridge) over one side of the tortilla. Sprinkle the 2 Tbsp of cheddar cheese over the creamed spinach. Place the cooked egg on top of both and fold the other side of the tortilla over top of the fillings.
  • Place the folded tortilla in the hot skillet that you used for frying the egg (keep the heat on). Cook the quesadilla on each side until it is golden brown and crsipy. Serve immdiately!
Marinara

Marinara

You never knew that homemade marinara could be so easy and flavorful! Once you try this you'll never go back to the jar.

6 servings
1.5 h total cooking time

Ingredients
  • 2 28oz. cans crushed tomatoes
  • 1 yellow onion
  • 4 cloves garlic
  • 3 Tbsp olive oil
  • 1 6oz. can tomato paste
  • 1 Tbsp dried basil
  • 1/2 Tbsp dried oregano
  • 2 bay leaves
  • 1 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
Method
  • Finely dice the onion and garlic. Cook in a large pot with 3 Tbsp of olive oil until very soft and slightly golden brown. I wanted to make a sweeter sauce which is why I let the onions and garlic caramelize a bit. If you don’t like sweet sauces, proceed to the next step before they get any color on them.
  • Add the rest of the ingredients (crushed tomatoes, tomato paste, basil, oregano, bay leaves, brown sugar and balsamic vinegar) to the pot. Simmer on medium/low for one hour. Be careful of the splattering sauce! Leave a lid on the pot but slightly ajar to allow steam to escape but keep flying blobs of sauce from landing on your counter top.
  • Taste the sauce after a half hour or so and adjust spices and seasoning to your liking. The proportions listed above yield a slightly sweet and tangy sauce. If you like savory sauces, leave out the balsamic vinegar and reduce the sugar to 1 tsp. Some sugar is usually needed to balance the high acidity of the tomatoes.
Meatballs

Meatballs

These easy homemade meatballs are freezer-friendly and versatile. Keep a batch in the freezer for quick weeknight dinners later!

8 servings
45 min total cooking time

Ingredients
  • 1/2 cup plain breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • 1 lb. bulk Italian sausage
  • 1 lb. ground beef
Method
  • In a small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In a separate small bowl, lightly whisk the two eggs.
  • Add the breadcrumb mixture, eggs, milk, Italian sausage, and ground beef to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing the meat.
  • Let the meatball mixture rest for five minutes to allow the breadcrumbs time to soften. Divide and shape the meat into about 32 meatballs, approximately 2 Tbsp in volume each.
  • Preheat the oven to 400ºF. Line a baking sheet with parchment. Place the meatballs on the baking sheet about one inch apart from each other. Bake the meatballs for about 15 minutes, or until lightly browned. Transfer the meatballs to a pot of red sauce and simmer for five more minutes in the sauce. If not using a red sauce, add an additional 3-5 minutes to the bake time, or until the meatballs are cooked through.
Mediterranean Tuna

Mediterranean Tuna

This Mediterranean tuna pasta is full of vegetables, a flavorful red sauce, and tender tuna steaks.

4 servings
40 min total cooking time

Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion
  • 1/2 Tbsp minced garlic
  • 4-5 anchovy filets
  • 1 28oz. can diced or crushed tomatoes
  • 1/2 cup kalamata olives
  • 1/2 Tbsp dried basil
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • freshly cracked black pepper to taste
  • 2 medium squash (green, yellow)
  • 12 oz. tuna steaks
  • 1/4 bunch fresh parsley
  • 1/2 lb. pasta
Method
  • Dice the onion and cook it in a large skillet along with the minced garlic, anchovy filets and olive oil. Cook until the onions are soft and transparent and the anchovies have dissolved.
  • Meanwhile, cut the squash into half rounds or quarters. Add the squash to the skillet and continue to saute until they are slightly softened.
  • Add the can of tomatoes, roughly chopped olives, basil, crushed red pepper, salt, and cracked black pepper. Stir to combine. Nestle the tuna steaks down into the sauce, place a lid on top and let simmer until the tuna is cooked through. The tuna will turn from mauve to white as it cooks. When it is completely white, it is done.
  • While the tuna is poaching in the sauce, cook the pasta according to the package directions (boil for 5-7 minutes or until al dente). When the pasta is finished, drain in a colander.
  • When the fish and pasta are finished cooking, gently lift the fish out of the skillet and then stir in the freshly chopped parsley and pasta. Serve the pasta with sauce and vegetables topped with a piece of tuna steak.
Mexican Red Lentil Stew

Mexican Red Lentil Stew

Smoky roasted tomatoes, fresh lime juice, and a handful of potent spices make this Mexican Red Lentil Stew anything but ordinary.

7 servings
50 min total cooking time

Ingredients
  • 2 cups dry red lentils
  • 1 Tbsp olive oil
  • 1 medium onion
  • 3-4 stalks celery
  • 4 cloves garlic
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 1/2 Tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 4 cups vegetable broth
  • 10-15 dashes hot sauce
  • 1 medium lime
  • 1/2 bunch cilantro
Method
  • Add the dry lentils to a medium pot. Cover with water, swish to rinse, then drain off as much water as possible. Repeat this process until the water remains mostly clear. After draining off the last rinse, add four cups of water, place a lid on top, and bring the lentils to a boil over high heat. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
  • While the lentils are cooking, begin the rest of the stew. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium-low heat until soft and transparent.
  • While the onions and garlic cook, rinse and dice the celery. Add the diced celery to the pot and continue to sauté for a few minutes more, or just until the celery begins to soften.
  • Add the diced tomatoes (with juices), chili powder, cumin, turmeric, and hot sauce to the pot. Stir to combine.
  • The lentils should be finished cooking at this point. Drain off as much of the cooking water as possible, then add the lentils to the pot along with the vegetable broth. Stir to combine, then allow the soup to simmer over medium-low heat for about 15 minutes. The lentils will soften and break down further as they simmer, helping to thicken the stew.
  • Pull the cilantro leaves from the stems, give them a rough chop, then stir them into the stew. Squeeze the juice of the lime into the broth and stir to combine. Taste the stew and adjust the salt or hot sauce if desired.
Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread

Pumpkin cream cheese spread is the perfect autumn spread for bagels, toast, graham crackers, or even dipping apples.

6 servings
10 min total cooking time

Ingredients
  • 4 oz cream cheese
  • 1/4 cup pumpkin puree
  • 1 Tbsp brown sugar
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
Method
  • Combine all ingredients in a bowl and whip until smooth.
  • Refrigerate until ready to use, or up to 5 days.
Ricotta Pancakes

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

4 servings
1 h total cooking time

Ingredients
  • 2 large eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 Tbsp granulated sugar
  • 1/8 tsp salt
  • 1 cup ricotta
  • 1 cup milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp oil, for cooking
Method
  • Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
  • Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
  • Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
  • Add the dry ingredients on top of the ricotta mixture and gently fold it in.
  • Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
  • Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
  • Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
  • Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

This project was coded by Valentyna Nykonchuk, and it is open-sourced.