crowd pleasing

An easy and delicious 20 minute dinner. This vegetarian tortellini is brimming with flavor from pesto, sundried tomatoes, baby spinach, and feta cheese. Tortellini keeps well as meal prep for the week; it&#039;s also a great make-ahead dish for potlucks and entertaining.

Tortellini Pesto Salad

oz cheese tortellini ((1 package))

pesto

baby spinach

cherry tomatoes, halved

red onion

(6 oz) jar marinated artichoke hearts, quartered

sundried tomatoes, chopped ((from a jar, packed in oil))

capers, roughly chopped

Salt and pepper ((to taste))

Red pepper flakes ((to taste))

feta cheese

parsley

Cook tortellini

Cook tortellini: Bring a large pot of salted water to boil. Cook tortellini according to the package instructions. Drain well, then transfer tortellini to a large bowl.

Mix: Pour pesto over the hot tortellini, gently toss to coat. Add spinach,  tomatoes, red onion, artichokes, sundried tomatoes, and capers. Stir to mix. Season with salt and pepper, and red pepper flakes to taste. Sprinkle with feta and parsley. Give the tortellini one more stir to combine.

This delicious Vegan Smashed Chickpea Sandwich will brighten up weekday lunches. The high protein chickpea filling has fresh dill, lemon, and celery. You can also use the flavorful filling for wraps, bowls, salads, or as a dip. So versatile and so tasty! (Vegan, Gluten Free option).

Vegan Smashed Chickpea Sandwich

(15 oz/14 fl oz/398 milliliters) can chickpeas, rinsed

lemon juice

hummus

extra virgin olive oil

Dijon mustard

celery,

dill

flat-leaf parsley

scallion/green onion, thinly sliced

((more

black pepper

bread

Mayonnaise ((vegan if needed))

lettuce

Mash filling

Mash filling: In a large bowl, combine chickpeas, lemon juice, hummus, olive oil, and Dijon mustard to a bowl. Use a potato masher or fork to mash the chickpeas until they start to come together into a creamy filling (you do want some texture!).

Add seasonings

Add seasonings: Stir in celery, dill, parsley, scallion, salt, and pepper. Taste and add more salt as needed.

Assemble

Assemble (see note 1): To assemble a sandwich, take two pieces of bread (toasted optional). Spread a thin layer of mayonnaise on each piece of bread, top with the chickpea filling, and lettuce.

https://www.youtube.com/watch?v=VZHtr5hbGfg

This delicious Vegan Smashed Chickpea Sandwich will brighten up weekday lunches. The high protein chickpea filling has fresh dill, lemon, and celery. You can also use the flavorful filling for wraps, bowls, salads, or as a dip. So versatile and so tasty! (Vegan, Gluten Free option).

Get the recipe here: https://evergreenkitchen.ca/lemon-dill-chickpea-sandwich/

This roasted butternut squash pasta is made with garlic olive oil and chickpeas. It&#039;s sprinkled with salty toasted breadcrumbs instead of cheese, to keep things vegan. An easy weeknight dinner.

Butternut Squash Pasta with Toasted Breadcrumbs

lb (454 g) butternut squash, cubed (about ½-inch)

extra virgin olive oil, divided

fine sea salt, divided

red pepper flakes

garlic,

red onion, diced ((about 2 cups))

oz dried spaghetti ((gluten free if needed))

(15 oz/14 fl oz/398 ml) can chickpeas, rinsed ((see note 1))

Black pepper ((to taste))

Flat leaf parsley ((for garnish))

breadcrumbs ((gluten free if needed))

onion powder

fine sea salt

Preheat

Preheat: Preheat oven to 400°F (200°C).

Butternut Squash

Roast Squash: Scatter squash on a parchment lined baking sheet. Drizzle with 1 tablespoon of the olive oil and toss to coat. Sprinkle with ¼ teaspoon of the salt.  Bake until golden brown, 30 to 35 minutes, flipping halfway.

Breadcrumbs

Toast Breadcrumbs: Heat olive oil in a large skillet over medium-low heat. Add breadcrumbs and onion powder. Cook, stirring frequently, until golden brown, about 3 minutes. Transfer to a small bowl and stir in salt.

Pasta

Cook pasta: Bring a large pot of salted water to boil. Cook pasta al dente, according to package directions. Reserve ¾ cups of pasta water before draining.

Sauce

Make sauce: Meanwhile, give the skillet a quick wipe, add the remaining 5 tablespoons olive oil and red pepper flakes. Warm over medium-low heat. Add red onion and cook until translucent, about 5 minutes. Add garlic and cook until slightly golden at the edges, about 2 minutes. Reduce heat to low to keep warm.

Combine

Combine: Add pasta to sauce and toss to coat. Stir in spinach, chickpeas, ½ cup of the reserved pasta water, and the remaining ½ teaspoon salt. Cook until the spinach is wilted and chickpeas are warm, about 2 minutes. If needed, add up to an additional ¼ cup of reserved pasta water to bring everything together. Scatter in the butternut squash, taste and season with salt and pepper. Garnish with parsley and toasted breadcrumbs.

This Roasted Squash Tart with Feta and Honey is THE appetizer of the season! Flaky puff pastry, crispy sage, whipped feta, hot honey, and toasted pecans. This delicious puff pastry tart is a crowd pleaser. Serve as a vegetarian starter, side, or main (paired with salad or soup).

Roasted Squash Tart with Feta and Honey

acorn

thyme leaves ((more

¼ teaspoon each fine sea salt and pepper

sage leaves

plain Greek yogurt ((see note 3))

whisked egg

hot honey ((adjust

pecans

Preheat: Position oven racks in the upper- and lower-thirds of oven. Preheat to 425℉ (220℃).

Roast Squash

Roast Squash: Cut 1.5 lb acorn squash lengthwise, discard seeds, then slice into ¼-inch (0.6cm) half-moons. Spread squash on a large parchment-lined baking sheet. Toss with 1 tablespoon extra virgin olive oil. Sprinkle with 1 tablespoon fresh thyme leaves and ¼ teaspoon each fine sea salt and pepper and toss well. Bake on upper rack until golden-brown, 30 to 35 minutes, gently flipping halfway through. Let cool on a baking sheet.

Bake Pastry

Bake Pastry: Meanwhile, unroll 1 sheet thawed puff pastry onto a lightly floured piece of parchment. Use a sharp knife to cut a ⅓-inch (0.8cm) wide strip from each side of the puff pastry (4 strips total). Prick the top of the large pastry sheet with a fork, then brush with 1 whisked egg (see note 7). Make a raised border by arranging the 4 strips of puff pastry on top of the outer edges of the puff pastry square. Brush top edges with more of the whisked egg (don&#39;t brush the sides). Slide the parchment with pastry onto a baking sheet. Bake on the lower rack until pastry is golden-brown and puffed up, 14 to 16 minutes. Let cool on baking sheet.

Fry Sage

Fry Sage: Meanwhile, warm 2 tablespoons extra virgin olive oil in a small pot over medium heat. Scatter in 10 fresh sage leaves and fry until crispy, 2 to 3 minutes. Transfer sage onto a plate lined with paper towel, and sprinkle with a bit of salt. (Keep oil in pot, removed from heat, and let cool).

Whip Feta

Whip Feta: Once the sage-infused olive oil has cooled, transfer to a food processor. To the oil, add ¾ cup crumbled feta cheese and 3 tablespoons plain Greek yogurt. Process until smooth, scraping down the sides as needed.

Assemble: Once the puff pastry has cooled, top with the whipped feta. Shingle the cooled roasted acorn squash on top. Scatter with the fried sage (I like to crumble some and keep some whole). Drizzle with 2 tablespoons hot honey (adjust amount to taste), then sprinkle with 2 tablespoons chopped toasted pecans (if using). Season with more salt and pepper if needed. Cut into slices, then serve.

This cheesy Butternut Squash Pasta Bake with mushrooms and kale is the ultimate comfort food. It features a creamy garlic sage sauce, crispy walnut breadcrumbs, and roasted butternut squash. A delicious vegetarian main dish to serve a crowd. Make-ahead friendly too!

Cheesy Butternut Squash Pasta Bake

diced yellow onion ((2 cups))

mushrooms ((cremini, shiitake, other))

panko breadcrumbs

walnuts

lb dried rigatoni pasta ((or penne

garlic

all purpose flour

milk

vegetable broth

sage

thyme leaves ((see note 2))

kale ((see note 3))

cheddar

mozzarella ((low moisture, see note 4))

Veggies

Roast Veggies: Line two baking sheets with parchment. Spread 1½ lb cubed butternut squash on one sheet. Spread 1 large diced yellow onion and 3 cups chopped mushrooms on the other. Toss veggies with 1 tablespoon extra virgin olive oil to coat. Sprinkle with ½ teaspoon fine sea salt and ¼ teaspoon black pepper. Bake—with the butternut squash on the upper rack—until golden brown, about 25 minutes.

Cook Pasta: Meanwhile, bring a large pot of salted water to boil. Cook 1 lb dried rigatoni pasta for 2 minutes less than al dente, according to package instructions. Drain the pasta.

Make Breadcrumbs: Warm 1 tablespoon extra virgin olive oil in another large pot over medium-low heat. (Pot needs to be big enough to hold pasta and sauce). Stir in ⅓ cup panko breadcrumbs and ¼ cup chopped walnuts. Cook, stirring frequently, until golden, 4 to 6 minutes. Transfer to a small bowl and season with salt and pepper to taste.

Start Sauce: Wipe out any crumbs from the pot. Warm 3 tablespoons extra virgin olive oil over medium heat. Add 4 cloves minced garlic and cook, stirring frequently, until garlic is golden, about 2 minutes. Sprinkle in ⅓ cup all purpose flour and stir to coat. Stir in 3 cups milk, 2 cups vegetable broth, 1 teaspoon dried sage, 1 tablespoon fresh thyme leaves, 1 teaspoon fine sea salt, and ¼ teaspoon black pepper. Let sauce come to a bubble, stirring occasionally. Then cook, stirring frequently, until the sauce thickens slightly to coat the back of a spoon, 1 to 3 minutes. Reduce heat to low.

Combine: Add cooked pasta to the sauce. Stir to coat. Add 3 cups chopped kale and the roasted butternut squash, mushrooms, and onion. Stir well to mix. (It should be very saucy).

Bake

Assemble and Bake: Combine 2 cups shredded aged cheddar and 1½ cups shredded mozzarella in a small bowl. Transfer half the pasta into a 9x13-inch (23x33 cm) casserole dish. Sprinkle with half the cheese. Layer remaining pasta, sauce, and lastly the cheese. Bake on the upper rack (see note 5) until bubbling and golden brown, 10 to 15 minutes. Scatter walnut breadcrumbs on top and serve.

These easy Air Fryer Donut Holes taste and look just like the real deal. Except they&#39;re baked, not fried. Just 4 ingredients and ready in 15 minutes!  This recipe has 2 flavor options: cinnamon sugar and jelly filled donut holes. A hit with the whole family. (Vegan option).

Air Fryer Donut Holes (2 ways)

oz refrigerated biscuit dough ((see note 1))

sugar

cinnamon

butter

Strawberry or Raspberry Jam ((optional, see note 3))

Shake dough

Shape dough: Separate 12 oz refrigerated biscuit dough into pre-cut biscuit pieces. Cut each biscuit in half. (A typical can makes 10 regular sized biscuits, which will become 20 donut holes). Use your hands to pinch and roll the dough into a smooth ball.

Air fry

Bake in air fryer (see note 4): If using basket-style air fryer: Arrange balls in an air fryer basket, with enough space for each to double in size. (Bake in batches if needed). Without pre-heating, air fry at 325℉ (165℃) until golden-brown, about 8 minutes. (Cook times vary by brand, watch carefully so they don&#39;t burn). If using a toaster-oven air fryer: Line tray with parchment paper. Arrange balls with enough space for each to double in size. (Bake in batches if needed). Without pre-heating, air fry on the lowest rack at 325℉ (165℃) until golden-brown on top, about 4 minutes. Flip balls and air fry until golden-brown all over, about another 4 minutes. (Cook times vary by brand, watch carefully so they don&#39;t burn).

Sugar

Mix cinnamon sugar: In a shallow bowl, whisk together 6 tablespoons granulated sugar and 1¼ teaspoons ground cinnamon.

Coat

Coat: Brush 3 tablespoons melted butter all over the hot donut holes. Then, toss in cinnamon sugar until evenly coated. Serve hot.

Fill (optional)

Optional—Fill donuts: For jelly filled donuts, add Strawberry or Raspberry Jam to a piping bag fitted with a plain piping tip. After donut holes are tossed in cinnamon sugar, insert piping tip into the donut and gently squeeze jam inside.

Made these this morning with my toddler. He loved them! We made the cinnamon sugar kind. I used less cinnamon (3/4 tsp) because I was worried it would be too much for him. If I was making just for me, I would have used what the recipe said. Will make again!

https://www.youtube.com/watch?v=SP6NY4EvVxU

These easy Air Fryer Donut Holes taste and look just like the real deal. Except they're baked, not fried. Just 4 ingredients and ready in 15 minutes! This recipe has 2 flavor options: cinnamon sugar and jelly filled donut holes. A hit with the whole family. (Vegan option).

Recipe ⬇️⬇️⬇️ or visit our website for full recipe notes (including substitutions), tips, metric conversions, automatic recipe scaling (e.g., 2x), printable recipe card, and more:

https://evergreenkitchen.ca/air-fryer-donut-holes/

INGREDIENTS
▢ 12 oz refrigerated biscuit dough 
▢ 6 tablespoons granulated sugar
▢ 1¼ teaspoons ground cinnamon
▢ 3 tablespoons melted butter 
▢ Strawberry or Raspberry Jam (optional)

INSTRUCTIONS
1. Shape dough: Separate 12 oz refrigerated biscuit dough into pre-cut biscuit pieces. Cut each biscuit in half. (A typical can makes 10 regular sized biscuits, which will become 20 donut holes). Use your hands to pinch and roll the dough into a smooth ball.

2. Bake in air fryer:

If using basket-style air fryer: Arrange balls in an air fryer basket, with enough space for each to double in size. (Bake in batches if needed). Without pre-heating, air fry at 325℉ (165℃) until golden-brown, about 8 minutes. (Cook times vary by brand, watch carefully so they don't burn).

If using a toaster-oven air fryer: Line tray with parchment paper. Arrange balls with enough space for each to double in size. (Bake in batches if needed). Without pre-heating, air fry on the lowest rack at 325℉ (165℃) until golden-brown on top, about 4 minutes. Flip balls and air fry until golden-brown all over, about another 4 minutes. (Cook times vary by brand, watch carefully so they don't burn).

3. Mix cinnamon sugar: In a shallow bowl, whisk together 6 tablespoons granulated sugar and 1¼ teaspoons ground cinnamon.

4. Coat: Brush 3 tablespoons melted butter all over the hot donut holes. Then, toss in cinnamon sugar until evenly coated. Serve hot.

5. Optional—Fill donuts: For jelly filled donuts, add Strawberry or Raspberry Jam to a piping bag fitted with a plain piping tip. After donut holes are tossed in cinnamon sugar, insert piping tip into the donut and gently squeeze jam inside.

Easy Air Fryer Donut Holes

This craveable Vegan Shawarma is packed with flavor. Features a smoky, savory jackfruit filling that&#39;s surprisingly easy to make. Serve with creamy garlic shawarma sauce, soft pita, and veggies. A crowd-pleaser! (Vegan, Gluten Free option).

Vegan Shawarma

grapeseed oil ((see note 2))

tomato paste

smoked paprika ((see note 3))

cumin

coriander

garlic powder

turmeric

Pita ((or naan, flatbread. Gluten-free if needed))

Shawarma Sauce

Vegetables

Prep jackfruit

Prep jackfruit: Drain 1 (20 oz / 265 g) can jackfruit using a strainer. Rinse, then soak jackfruit in a medium bowl of water for at least 5 minutes. Drain and rinse thoroughly. Use a knife to trim away any hard pieces from the core of the jackfruit, then discard.

Preheat oven

Preheat oven: Preheat to 425℉ (220℃).

Mix seasoning

Mix seasoning: In a large skillet, combine 1 tablespoon grapeseed oil and 2 tablespoons tomato paste. Whisk in 1½ cup vegetable broth, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¼ teaspoon fine sea salt ,¼ teaspoon black pepper, and ¼ teaspoon ground turmeric.

Simmer

Simmer: Add jackfruit to the skillet of seasoning. Cover with a lid, then bring to a simmer over medium heat (see note 4). Once simmering, cook covered for 5 minutes. Then, uncover and cook, stirring occasionally, until liquid is reduced to a thick sauce, 10 to 15 minutes. (As the jackfruit cooks, use the back of a stirring spoon or spatula to separate the jackfruit into smaller pieces).

Bake: Spray a baking sheet with cooking oil (or lightly brush with oil). Spread out the jackfruit. Spray (or brush) the top with a bit more oil. Bake until the edges start to get brown, about 15 minutes, stirring half-way through. Serve hot with Pita, Shawarma Sauce, and Vegetables of your choice (see note 5).

Only 4 ingredients to make the best Cheese Quesadilla! Crispy cheesy edges with soft melted cheese in the middle. And, a &quot;secret&quot; ingredient that adds flavor and balance to a classic cheese quesadilla. You&#039;ll never want to make them another way again! (Vegetarian, Gluten Free option).

Best Cheese Quesadilla

Monterey Jack cheese ((see note 3))

Melt butter

Melt butter: In a non-stick skillet (see note 4), melt butter over medium heat.

Assemble and cook

Assemble and cook: Spread hot sauce on one side of a tortilla. Place the tortilla in the pan (hot sauce side up), then sprinkle evenly with cheese. (Let a bit of cheese go over the edges of the quesadilla for crispy edges). Top with the remaining tortilla. Cook until the bottom is golden-brown, about 3 minutes. Flip, then cook until the other side is also golden-brown and cheese is melted, about 3 minutes.

Serve

Serve: Slice into wedges then serve immediately (see note 5). Can be served with toppings/sauces for dipping (see note 6).

Hubby and I enjoyed your recipe... thank you for sharing!  Will definitely make again using your easy method.

Very good. I used my favorite smoked chipotle hot sauce for this

Yum! I used a bit less cheese and it was still good.

Yum! I usually use a Mexican blend of grated cheese when I make them but I tried  Monterey Jack with peppers. Super melty and stretchy. Loved it!

Can't go wrong with cheese and tortilla to be fair. Hot sauce was a welcome addition.

I usually eat my quesadillas with hot sauce on the side. LOVED it inside. Why didn't I think of that?! Anyways, thanks for the idea!

I had these ready in 5 minutes flat. They were a great mid day snack.

Love the hot sauce idea. This was such a tasty snack

https://www.youtube.com/watch?v=BbZRyHBpQE0

Only 4 ingredients to make the best Cheese Quesadilla! Crispy cheesy edges with soft melted cheese in the middle. And, a "secret" ingredient that adds flavor and balance to a classic cheese quesadilla. You'll never want to make them another way again! (Vegetarian, Gluten Free option).

Get the recipe here: https://evergreenkitchen.ca/cheese-quesadilla/

These pretty Grapefruit Paloma Cocktails are made with just 4 ingredients. Refreshing, easy to make, and no simple syrup or fancy cocktail equipment needed. The perfect summer cocktail! Can easily be made alcohol-free. (Vegan, Gluten Free).

Grapefruit Paloma Cocktail

tequila ((0.75 fl oz, see note 1))

grapefruit juice ((see note 2))

lime juice

grapefruit soda ((see note 3))

salt ((for serving, optional, see note 4))

Prepare glass: If rimming the glass, run a small piece of grapefruit along the edge of the glass. Then, dip in salt. Fill glass with ice.

Mix: Pour tequila, grapefruit juice, and lime juice over the ice. Stir to mix. Top with grapefruit soda. Quickly stir, then serve.

Made this for a friends birthday and they were a big hit. Didn't have grapefruit soda so we just used ginger ale, it was still great.

Made these for 4th of July weekend they were a huge hit with everyone!

Made them for the long weekend. So yummy!

So refreshing! I made these for book club and the ladies loved them. Thank you!

This delicious air fryer eggplant parmesan features crispy eggplant, melted cheese and marinara sauce. It&#39;s a faster, healthier spin on traditional eggplant parm. A crowd pleasing vegetarian dish—perfect for weeknights! Recipe can be made in an air fryer or traditional oven.

Air Fryer Eggplant Parmesan

all-purpose flour

black pepper ((more

eggs, whisked

water

Parmesan cheese ((more

Italian seasoning

Oil spray

oz mozzarella, thinly sliced ((see note 2))

marinara sauce, warmed ((approx 1 (1 lb 8 oz) jar))

basil ((optional, for garnish))

Prep

Prep: In a shallow bowl, combine flour, ¼ teaspoon of the salt, and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder, and the remaining ¼ teaspoon salt.

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