Tuscan Bean Soup

Easy Tuscan Bean Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
0 calories
0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil
  2. 3 medium carrots, thickly sliced
  3. 1 large onion, coarsely chopped
  4. 2 rib celery, coarsely chopped
  5. 6 clove garlic, finely chopped
  6. 1 teaspoon salt
  7. 1/4 tsp black pepper
  8. 1/4 tsp red pepper flakes
  9. 3 (15-ounce) cans cannellini beans, or other small white beans, drained and rinsed
  10. 4 Compari tomatoes, chopped (optional)
  11. 6 cups chicken stock or vegetable stock
  12. 4 cups fresh baby kale or baby spinach, or 2 cups frozen
  13. 1 tablespoon chopped fresh oregano
Instructions
  1. COOK THE VEGETABLES
  2. In a soup pot, heat the olive oil. When it is hot, add the carrots, onion, celery, garlic, fresh oregano sprigs, salt, and pepper. Cook, stirring often, for 10 minutes until the vegetables look softened and the onions turn translucent.
  3. PREPARE THE BEANS
  4. On a plate, mash 1/2 cup of the beans with a fork or potato masher. Add them to the vegetables in the pot. Cook, stirring, for 2 minutes.
  5. SIMMER THE SOUP
  6. Add the remaining beans to the pot and stir well. Stir in the chicken stock and bring to a boil. Lower the heat, partially cover with the lid placed askew, and simmer for 20 minutes, or until the carrots are tender and the liquid is flavorful.
  7. Add additional salt and pepper to taste.
  8. ADD THE GREENS TO THE SOUP
  9. Add the kale or spinach to the pot and simmer for another 2 minutes, or just until the greens wilt.
  10. SERVE THE SOUP
  11. Ladle the soup into bowls, sprinkle with oregano and more olive oil, if you like.
  12. Serve with extra Parmesan for sprinkling.
Adapted from Simply Recipes
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Adapted from Simply Recipes
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Sushi by Cecilia

Cecilia's Sushi
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Seaweed
  2. Sticky rice (1 cup per person)
  3. Salmon (recommended)
  4. Avocado (recommended)
  5. (choose your own fillings)
Instructions
  1. Put 1 large sheet of seaweed down on a sushi mat
  2. Next: thinly spread a layer of white rice on the seaweed
  3. Next: put whatever ingredient you want to use: salmon, avocado, etc.
  4. Next: using the mat, roll the seaweed with the fillings inside
  5. Next: cut up in slivers and enjoy!
Notes
  1. A sushi mat is needed to make these
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Roasted Potatoes

Thomai's Secret Roasted Potato Recipe
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 envelope of Lipton Onion Soup Mix
  2. 8-10 medium sized potatoes cut into large chunks
  3. 1/3 cup of olive oil
  4. Salt
  5. Pepper
Instructions
  1. Preheat oven to 425 degrees
  2. Combine soup mix, oil and potatoes into roasting pan, stirring until all potatoes are coated
  3. Sprinkle mixture with salt and pepper
  4. Bake, stirring occasionally, until golden brown
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Horiatiki

Horiatiki
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Persian cucumbers (or 1 English cucumber)
  2. 2 medium tomatoes
  3. ½ bell pepper
  4. ¼ red onion
  5. 60 grams Kalamata olives
  6. 70 grams Greek feta cheese
  7. GREEK SALAD DRESSING
  8. 3 tablespoons extra virgin olive oil
  9. 2 tablespoons red wine vinegar
  10. 1 teaspoon dried oregano
  11. Salt
Instructions
  1. Dice the cucumbers, tomatoes, bell pepper, red onion and Kalamata olives into tiny cubes, approximately the same size, and add to a large bowl. (I like to soak the onion in water for 10 minutes to remove the harsh flavor)
  2. In a small bowl or ramekin, add the dressing ingredients and whisk to combine
  3. Pour the dressing over the salad and lightly toss to combine all the ingredients.
  4. Crumble over the feta cheese and gently mix again. Serve up and enjoy your Chopped Greek Salad.
Adapted from My Greek Dish
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Adapted from My Greek Dish
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Bi-Rite Vinaigrette

Bi-Rite Vinaigrette
Delicate and well balanced, this dressing complements just about any veggie or grain you choose - in fact, it is the back-bone of some of our most popular deli salads.
Print
Prep Time
15 min
Prep Time
15 min
0 calories
0 g
0 g
0 g
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0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup extra-virgin olive oil
  2. 1/4 cup of freshly squeezed lemon juice
  3. 1/4 cup of champagne vinegar
  4. 1 small shallot, minced
  5. 2 teaspoons kosher salt
  6. 1 1/2 teaspoons Dijon mustard
  7. 1 1/2 teaspoon honey
Instructions
  1. Combine all ingredients in a Mason Jar, cover tightly, and shake vigorously.
  2. Refrigerated, it keeps for at least 2 weeks.
  3. Whisk or shake well before using; as always, be sure to taste the dressed ingredients and adjust the vinegar, lemon juice, or salt before serving.
Notes
  1. Note: You can also add fresh garlic, finely grated lemon or orange zest, or fresh herbs such as chives, thyme, or basil to this vinaigrette. If you do so, add them only to the portion of the dressing you’re using right away (these fresh ingredients will discolor and change flavor during storage).
Adapted from Eat Good Food Cookbook
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Mushroom Parmigiana

Sheet Pan Mushroom Parmigiana
Print
0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 ounces cherry or grape tomatoes, halved (1 pint)
  2. 2 garlic cloves, finely chopped
  3. Extra-virgin olive oil
  4. Kosher salt and black pepper
  5. 8 portobello mushrooms, stems removed
  6. 3 cups store-bought or homemade marinara sauce
  7. 3 cups (12 ounces) shredded low-moisture mozzarella
  8. 1 cup panko bread crumbs
  9. ½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping
Instructions
  1. Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.
  2. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  3. Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  4. To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
Adapted from NYT
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Shrimp Scampi with Orzo

Shrimp Scampi with Orzo
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb large shrimp, peeled and deveined
  2. 3 TB extra virgin olive oil
  3. 1 TB lemon zest, plus 1 TB lemon juice
  4. 1/2 tsp red pepper flakes
  5. Salt and pepper
  6. 4 garlic cloves, minced
  7. 2 TB unsalted butter
  8. 1 cup orzo
  9. 1/3 cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 TB finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper and half of the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and ½ teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT
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NYT Bolognese Sauce

Marcella Hazan's Bolognese Sauce
Serves 6
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Nutrition Facts
Serving Size
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Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon vegetable oil
  2. 3 tablespoons butter plus 1 tablespoon for tossing the pasta
  3. ½ cup chopped onion
  4. ⅔ cup chopped celery
  5. ⅔ cup chopped carrot
  6. ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
  7. Salt
  8. Black pepper, ground fresh from the mill
  9. 1cup whole milk
  10. Whole nutmeg
  11. 1cup dry white wine
  12. 1½ cups canned imported Italian plum tomatoes, cut up, with their juice
  13. 1¼ to 1½ pounds pasta
  14. Freshly grated parmigiano-reggiano cheese at the table
Instructions
  1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
  2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
  3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about ⅛ teaspoon -- of nutmeg, and stir.
  4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.
  5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
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Lemon Meringue Pie

Lemon Meringue Pie
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Prep Time
25 min
Prep Time
25 min
0 calories
0 g
0 g
0 g
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0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c sugar (plus 1/3c for later)
  2. 1/4 c corn starch
  3. 1-1/2 c cold water
  4. 3 egg yolks, slightly beaten (save whites for later)
  5. 1 lemon zest
  6. 1/4c lemon juice
  7. 1 TB butter
  8. 1 baked 9" pie crust
Instructions
  1. Preheat oven to 350°
  2. In medium saucepan combine 1c sugar and corn starch. Stir in water until smooth. Stir in egg yolks
  3. Stirring constantly, bring to boil over medium heat; boil 1 minute. Remove from heat. Stir in lemon peel, juice and butter. Spoon hot filling into pie crust
  4. In small mixing bowl, beat egg whites at high speed until foamy. Gradually beat in remaining 1/3c sugar. Continue beating until peaks form. Spread meringue evenly over hot filling, sealing to crust
  5. Bake 15-20 minutes or until golden. Cool on wire rack; refrigerate
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Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
  2. 1 1/2 cups plain Greek yogurt
  3. 3 tablespoons fresh lemon juice
  4. 1 small shallot, chopped
  5. 1 garlic clove
  6. 1/3 cup loosely packed dill
  7. 1/4 cup loosely packed flat-leaf parsley leaves
  8. 2 tablespoons loosely packed tarragon leaves
  9. 1/4 cup olive oil, plus more for drizzling
  10. Kosher salt
  11. Fresh ground white pepper
  12. 1/2 red onion, finely chopped, for serving
Instructions
  1. Gather the ingredients
  2. In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
  3. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
Notes
  1. I made this in 2024. It's delish.
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