Anyone familiar with Italian cooking has heard of greens & beans. More traditional versions don’t include pasta, use escarole as the green, and are often made with white wine. Tradition may be fun and delicious, but it just wasn’t in the cards tonight. Here’s a different take on greens & beans.

1/2 lb pasta, cooked (I used elbows)
1 onion
4 cloves garlic…ok, maybe 6
1 can white beans (I used Great Northern, but cannellini work well, too)
4 c chopped greens, sautéed or thawed (I used turnip greens. Pick your favorite, though this works best with milder greens)
1/3 c Parmesan cheese, plus some to sprinkle on top
2 Tbsp cooking oil, for sautéing
Salt & pepper

1. Cook and drain pasta, stopping a bit before your desired doneness
2. While pasta is cooking, chop garlic and onion. This is also a good time to cook the greens if necessary, but I like using thawed greens from the frozen section
3. Dry out pot used to cook the pasta
4. Add oil, onion, and garlic to the pot
5. Sauté onion and garlic until soft
6. Add greens and sauté until cooked through
6.5. Season the greens. A little more than you think they need.
7. Add beans and mix well
8. Add pasta back to pot
9. Heat through
10. Mix in the Parmesan cheese, just before serving
11. Top with extra Parmesan
12. Enjoy!



Ok, so Paleo Pasta may be a bit to get page views. Normally, I’d call it Carrot Pasta or Carrots instead of Carbs, but the internet seems to be in favor of paleo right now. This recipe is also vegan if you want it to be!

7-8 carrots, turned into pasta
2 (rounded) tsp garlic seasoning rub
1/8 c liquid oil for the carrots (I used olive, but nut oils would also work here)
1/8 c oil to sauté (I used olive here also, but coconut would work well)
2 small or 1 medium onion, chopped
3-6 cloves garlic, chopped (depending on your taste)
1 c stock of your choice (this is where you go vegan or not)
1 can crushed tomatoes (14.5 oz can)
1 lemon

1. Turn carrots into pasta. I did this with a magical pasta maker, but this can also be done with a standard vegetable peeler

Magical pasta peeler (aka julienne peeler):


Regular vegetable peeler:

1.5. If you don’t have a favorite garlic rub, here is mine: 2 cloves minced garlic + 1/4 tsp salt + 1/4 tsp red pepper flakes
2. Toss carrots with liquid oil and garlic rub
3. Roast carrots for 20 mins at 425F. Unlike most roasting, the carrot pieces can be piled on each other
4. Put other 1/8 c oil, chopped onion, and chopped garlic in a sauce pan over medium low heat, mixing intermittently
5. After gently sautéing for 3-4 mins (the garlic and onion should be making noises and smell delicious), add the 1 c of vegan-or-not stock
6. When stock starts to bubble, add can of tomatoes
7. The sauce is done when it all starts to bubble, it can be turned off (the carrots should be almost done)
8. When the carrots are done, juice the lemon over the carrots (before adding the sauce)
9. Serve & enjoy!

Note: Plan about 3.5-4 carrots per person. This recipe serves about 2, with some sauce left over.


Gin goes well with limes, but you didn’t need us to tell you that. Gin goes well with peaches, but you knew that from the title. How to make a peachy keen gin fizz? Read on:

1 part gin (I’ve been loving New Amsterdam lately)
1 part peach juice (I used Trader Joe’s peach juice)
2 parts soda water (I used an unsweetened lime seltzer)
1 big twist, lime or lemon
2 ice cubes

1. Add ice to glass
2. Squeeze twist over ice
3. Add gin and peach juice
4. Swizzle. If some doesn’t slosh out of the glass, you’re not having enough fun with it
5. Pour in soda water, swizzle lightly for a more even beverage. Be careful, it’s bubbly!
6. Top with the twist for garnish
7. Enjoy!


Warm, comforting, full of flavor, a little spicy, and even low fat! Potato & leek soup is also a relatively easy way to sneak a few extra vegetables into your dinner plans.

2 small or 1 medium Russet potato(es)
2 small or 1 medium sweet potato(es)
1 leek
3-4 carrots
5 cloves garlic
4 c broth or stock (I used my frozen stock cubes)
1 tsp salt, divided
1 tsp dried rosemary
1/2 tsp dried chiles or 1/4 tsp cayenne pepper
1/2 tsp peppercorns
3-4 bay leaves

0. Add frozen stock cubes to pot and put over low heat to melt
1. Peel and dice potatoes, add to pot
2. (Peel and) dice carrots, add to pot
2.5. Turn heat up a bit above medium
3. Finely chop garlic, add to pot
4. Add 1/2 tsp salt to pot
5. Add chiles or cayenne pepper to pot
6. Grind rosemary, peppercorns, and 1/2 tsp salt (either using a spice grinder or a mortar and pestle), add to pot
7. Finely chop and clean leeks
**I do this by cutting the leeks in half, then again in quarters. After chopping slicing thinly, put the leek pieces in a large mixing bowl and cover with water. Use your hands to separate all the pieces and agitate a bit to get all the dirt out. There will also be some grit on the cutting board and knife; I do the leeks last so I can use the same cutting board for everything.
8. After potatoes and carrots have simmered for about 10-15 mins (they should be soft), add clean leeks and bay leaves
9. Simmer until leeks are soft
10. Serve and enjoy!

Bread is pretty delicious with this; I like to put a bit of olive oil on a few slices and heat in a 350F (toaster) oven for 5-7 mins


The name says it all. Mashed potatoes combined with a bit of milk and horseradish cheddar. Delicious enough to make a surprise snowfall seem a lite warmer, but easy enough to make after a strenuous snowball fight.

4-5 largish red potatoes
1/3 c milk (or half and half, if it’s really cold!)
1/2 c shredded cheese (horseradish cheddar was used in the potatoes above)

1. Dice red potatoes
2. Add potatoes to dry sauce pot
3. Add cold water to potatoes, about an inch above the top of the potatoes
4. Place cover on pot and put over high heat
5. Boil potatoes until very soft (mashable)
6. Drain potatoes, return to pot
7. Add milk and mash
8. After mashing potatoes, add cheese
9. Stir in cheese
10. Enjoy! Shown above with a pat of butter and some ground pepper

Other topping ideas: chives, diced bacon, sour cream, even a bit more of the cheese mashed in

As easy as it looks

Marinara sauce:

1 eggplant, peeled and diced (used 1-in cubes here, but any size will work)

2 c Your favorite marinara sauce (see our recipe here)


1/2 lb Your favorite tortellini or ravioli (We used cheese tortellini from a local Italian corner store)


1/4 c shredded cheese

8-10 leaves fresh basil, rolled and cut into little ribbons

  1. Start water for tortellini
  2. Sautee eggplant in about 1 Tbsp vegetable oil until tender
  3. Add marinara sauce to pan (if using fresh blanched tomatoes, add garlic, onion, etc first)
  4. Salt water and add tortellini
  5. When tortellini is done, drain and plate
  6. Pour sauce over top
  7. Add shredded cheese (pictured with Romano) and basil ribbons
  8. Serve and enjoy!

4-5 fresh tomatoes
4 cloves fresh garlic
1/2 onion
2 tsp vegetable (or olive) oil
Optional: 1/2 c white wine

  1. Bring large pot of water to a rolling boil
  2. Salt water liberally
  3. Add tomatoes, boil until skins split open
  4. Remove tomatoes from pot and skins from tomatoes
  5. Cool tomatoes until they can be handled and/or food processed
  6. Squeeze tomatoes by hand into bowl for rustic (read:chunky) sauce or puree in food processor for smoother sauce
  7. Sweat garlic and onion, using oil, in a saucepot over medium heat
      Note: If using white wine, add it here after the garlic and onion are soft
  8. Add tomato and simmer over medium heat until sauce bubbles (we’re going for small bubbles here, so look closely)
  9. Serve over your favorite pasta, chicken, vegetables, or add to any recipe calling for tomato sauce!