Fresh Skillet Tomato Sauce & Parmesan Eggs

Recipe by Sonya Keister, cookbook author and food blogger, @therusticfork, therusticfork.com

1 1/2 tbsp. extra-virgin olive oil

12 Campari tomatoes, sliced in half

Pinch of red pepper flakes

Sea salt and fresh ground pepper

2 cloves garlic, diced

1/4 cup dry white wine

1 ½ tsp. sugar

4 eggs

Shaved parmesan

Fresh basil

1. Heat a small cast iron skillet over medium heat and add in the extra-virgin olive oil. When hot, add the tomatoes, cut side down and sprinkle with a pinch of red pepper flakes and a little salt and pepper. 

2. Let the tomatoes cook and start to break down for about 5-7 minutes. 

3. Add in the garlic, wine, and sugar and cook down until the sauce thickens a little, pressing and crushing the tomatoes with a spatula or fork to help them break down, approximately 5 more minutes.

4. Remove from heat. Preheat the broiler and add the eggs to the pan. Season with more salt and pepper and top with a few shaves of parmesan cheese. Place the skillet about 3 inches from the broiler and cook to desired doneness (for a runny yolk approximately 4-5 minutes).

5. Garnish with fresh basil and serve with crusty bread.

Smoked Chicken Greek Tacos

Recipe by Melissa Johnson, entertaining expert,
@bestfriendsforfrosting, bestfriendsforfrosting.com

Smoked Chicken Greek Tacos

FOR THE MARINADE

2 lbs. boneless skinless chicken breast

1 tbsp. Leinenkugel’s Summer Shandy Rub

1 large lemon, juiced and zested

1/2 cup olive oil

2 tbsp. red wine vinegar

2 cloves garlic, pressed

3 tbsp. fresh oregano, chopped

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried marjoram

FOR THE TZATZIKI

12 oz. Greek yogurt

2 large cucumbers, peeled, seeded, grated (remove as much water as possible by squeezing in paper towels)

1/4 cup lemon juice

1 tbsp. olive oil

1 clove garlic, pressed

2 tsp. salt

FOR THE TACOS

Flour tortillas

2 tomatoes, sliced

1/2 red onion, sliced

Handful of fresh mint sprigs

1. Pour marinade over chicken and marinate for at least 4 hours; overnight is preferred. 

2. When ready to cook, preheat grill to 350. Cook the chicken until it reaches an internal temperature of 170. Remove chicken from grill, cool, and cut into pieces.

3. Make the tzatziki. Place the yogurt and the grated cucumbers in a large mixing bowl. Add lemon juice, olive oil, garlic, and salt. Mix well.

4. Place chicken on tortillas, add a spoonful of tzatziki on top, and garnish with tomatoes, red onions, and mint.

Veggie Pasta

Recipe by Taylor Gillespie, professional food photographer, food stylist, and vegan home chef, @food.in.focus, foodinfocus.net

1/2 yellow onion, thinly sliced 

4 cloves garlic, minced

1 bell pepper, sliced

1 small eggplant, cubed

1, 15-oz. can diced tomatoes

2 tsp. dried Italian herb blend

2 cups vegetable stock

8 oz. shell pasta

3 cups kale, chopped

Salt and pepper, to taste

Veggie Pasta

1. In a large saucepan over medium-high heat, sauté onions, garlic, bell pepper, and eggplant for 5 minutes, or until slightly tender.

2. Add canned tomatoes, Italian herb blend, vegetable stock, and pasta to pan. Bring to a boil and allow to simmer covered, stirring occasionally, for 5-7 minutes, or until pasta is al dente and sauce has begun to thicken. Add more vegetable stock if needed. 

3. Add kale and simmer for 1-2 more minutes. 

4. Add salt and pepper to taste.

Chicken & Rice Curry

Recipe by Genevieve Jerome, cookbook author and food blogger, @fittyfoodlicious, fittyfoodlicious.com

2 tbsp. extra-virgin olive oil

1 cup red onion, diced

1 tsp. fresh ginger, chopped

1 lb. chicken breasts, chopped into bite-sized pieces

1/2 cup celery, chopped 

1 cup red bell pepper, chopped

1 tsp. each of Himalayan sea salt and black pepper

2 scoops LonoLife Thai Curry Bone Broth

3 cups water

1 tsp. curry powder

1 cup coconut milk

4 cups uncooked Jasmine rice

1/2 cup fresh basil, chopped, for garnish

1. In a Dutch oven on the stovetop over medium heat, add the olive oil, red onion, and ginger; simmer for one minute. 

2. Add the chicken and celery and stir until the chicken starts to turn white. 

3. Add the bell pepper, salt and pepper, and stir; simmer for another minute. Add the broth.

4. Add 3 cups of water to the Dutch oven and stir continuously until everything is combined. Add the curry powder and coconut milk and stir. 

5. Slowly fold in the uncooked Jasmine rice and stir. Cover and let the curry simmer over medium-low heat for up to one hour or until the chicken and rice is nice and thick. 

6. Garnish with fresh basil.

Vegetable Lasagna Soup

Submitted by Bella Karragiannidis, photographer, recipe developer, stylist, & workshop host, @ful.filled, ful-filled.com 

2 tbsp. olive oil

1 large yellow onion, diced

8 oz. sliced mushrooms

1 lb. zucchini, halved and sliced into 1/4" thick slices

28 oz. can crushed tomatoes

28 oz. can diced tomatoes (I recommend fire roasted)

2 tbsp. sugar

1 tsp. Italian seasoning

48 oz. vegetable broth

Salt and pepper, to taste

8 oz. package lasagna noodles of your choice, broken into about 1" sized pieces

8 oz. baby spinach leaves

16 oz. mozzarella, cut into small cubes

16 oz. ricotta

Parmesan and fresh basil, for garnish

Vegetable Lasagna Soup

1. In a large pot over medium-high heat, sauté the diced onion in olive oil for about 3 minutes; stir in the mushrooms and sauté for about 5 minutes; stir in the zucchini, crushed tomatoes, diced tomatoes, Italian seasoning, and sugar.

2. Add the vegetable broth and stir well. Taste for seasoning; add salt and pepper accordingly.

3. Turn the heat to high, cover pot, and bring soup to a boil. Add in the broken lasagna noodles and boil for 10 minutes (or until noodles are done per package instructions).

4. Once noodles are done, turn off heat, and stir in the fresh spinach.

5. Ladle soup into bowls, add a handful of cubed mozzarella, a generous scoop of ricotta, and a sprinkle of Parmesan and basil.