dried oregano

Shrimp marinated in hot sauce and breaded in a spiced cornmeal mixture are fried then piled high for this classic New Orleans sandwich.

Shrimp Po'boys

shrimp

buttermilk

Crystal hot sauce, divided

kosher salt,

all-purpose flour

yellow cornmeal

cayenne pepper

oregano

thyme

garlic powder

black pepper

mayonnaise

Vegetable oil,

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

beefsteak tomato, thinly sliced

iceberg lettuce

cornichons,

One Shrimp Po'boy Recipe to Rule Them All

Pizza Pesto, Zucchini &amp; Flowers, introduces a wonderful vegetable blossom to the mix on a deliciously baked pizza. Sweet zucchini and zucchini flowers meet a bold and incredible arugula pesto on a crispy Italian thin crust!

Pizza Pesto, Zucchini &amp; Flowers

zucchini

zucchini blossoms

fine sea salt

Tbsp e.v.o. oil

basil leaves

Tbsp pesto (homemade

Italian Asiago cheese

goat feta cheese

lemon zest fleur de sel

Toss the zucchini rounds in a bowl with some of the olive oil, sea salt, pepper and dried oregano.

Drizzle a little olive oil onto a 14 inch pizza oven pan. Place dough onto the well-oiled pizza pan. Use your hands from the center and stretch the dough gently to the edges, leaving a nice bordered edge.

Spoon the arugula pesto onto the pizza and spread it all around leaving a 1-2 cm rim at the outer edge.

Sprinkle some of the grated Asiago all over the pesto.

Place the seasoned zucchini rounds onto the pesto, then the flowers and basil leaves.

Top with some freshly cracked black pepper, crumbled feta cheese, and lastly a drizzle of e.v.o. oil, finally a sprinkle of lemon zest fleur de sel.

Into the middle rack of the oven it goes for 15 minutes or until nice and golden at the bottom

Turn oven to low grill and cook for an additional 1 minute.

Take out of the oven and out of the pan onto a cutting board. Cut into slices and serve.

Oh my goodness! This is the most poetically named pizza I've encountered in a long time! I am so jealous of all the zucchini flowers:) You have inspired me to grow some zucchini next summer so I can have my own harvest of them to indulge in. Absolutely hooked! And the pizza is so pretty. Pinned!

Love the colors and flavors used here and what a great way to use up some of the garden zucchini!

Fresh sheets of pasta are layered with a hot Italian sausage rag&ugrave;, pesto ricotta and two pounds of mozzarella for the ultimate lasagna.

Sausage-Ricotta Lasagna Recipe

(20 ounces) 00 flour,

eggs, egg

salt

olive oil

garlic cloves, thinly sliced

yellow onion, finely chopped

red wine

whole peeled tomatoes, crushed by hand

salt and black pepper,

(2 pounds) whole-milk ricotta

basil pesto

Parmesan

lemon juice

lemon zest

eggs

oil,

mozzarella,

Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine all the dough ingredients and mix until a dough comes together, then transfer to a clean work surface and knead until a smooth dough forms, 3 to 5 minutes. Divide into 2 pieces and shape each into a disk. Wrap in plastic and let rest in the refrigerator overnight.

Meanwhile, make the ragù: In a medium saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, using a wooden spoon to break up the sausage, until lightly caramelized, 4 to 5 minutes. Add the garlic and onions, and cook until the onions are translucent, 5 to 6 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.

Add the tomatoes, oregano and thyme, and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally until the tomatoes have broken down and the liquid has thickened, 30 minutes. Season with salt and pepper. Let cool, then transfer to an airtight container and refrigerate overnight.

Make the pesto ricotta: In a large bowl, whisk together all the ricotta ingredients until smooth. Transfer to an airtight container and let refrigerate overnight.

The next day, assemble the lasagna: Preheat the oven to 350° and grease a 9-by-13-inch baking dish. Cut each disk of dough in half. With plenty of flour on hand for dusting, use a rolling pin and a pasta roller to roll the pasta dough out into ⅙-inch-thick sheets. Cut each sheet into 10-inch pieces, then set aside on a floured baking sheet layered with parchment paper.

In the baking dish, spread a quarter of the ragù on the bottom. Place 3 to 4 sheets of pasta dough across the bottom, overlapping slightly to cover. Spread a third of the pesto ricotta over the sheets and layer with a quarter of the sliced mozzarella, then arrange more pasta sheets to cover. Repeat the process of layering, alternating the ragù and the ricotta, 4 more times, for a total of 6 layers of pasta. Top the final layer of pasta with the remaining quarter of the ragù and the mozzarella slices.

Cover the lasagna with greased foil and place on a baking sheet. Bake covered for 45 minutes, then remove the foil and continue to bake until the cheese is golden brown and bubbling, 30 minutes more. Let cool for 20 minutes before slicing and serving.

Shrimp Po'boy Recipe

(10-inch) po'boy rolls or French hero rolls, halved lengthwise

In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

In a medium Dutch oven, heat 2 inches of oil to 350 F, and line a plate with paper towels.

Drain the shrimp well before tossing them in the flour mixture to coat well.

Working in batches, fry the shrimp until golden brown and cooked through, 1 minute. Using a metal spider, transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.

Spread the mayonnaise mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the sliced tomatoes, shredded lettuce, and sliced cornichons. Affix the top halves, then slice in half and serve.

This veggie sausage white bean skillet is a hearty, protein-rich meal that comes together on the stovetop in about 45 minutes! Savoury veggie sausages are browned and placed on top of a thick and creamy white bean and kale stew flavoured with sun dried tomatoes and garlic.

Veggie Sausage White Bean Skillet with Kale & Sun Dried Tomatoes

white beans, drained, rinsed & divided

vegetable stock

sausages,

medium shallot, small dice

sun dried tomatoes, finely chopped

garlic,

nutritional yeast

¼ teaspoon ground chillies ((optional))

sea salt and ground black pepper,

balsamic vinegar

kale

Vegan “parmesan”, for serving (optional)

chillies

In an upright blender, combine half of the beans and all of the vegetable stock. Blend this on high until completely smooth. Set aside.

Set a large, deep skillet over medium heat. Pour in the olive oil and swirl it around. Place the sliced veggie sausages into the skillet and spread them out into a single layer. Brown the sausage pieces completely on one side and flip over. Brown the other side and then transfer them to a plate. This whole process should take 6-7 minutes.

Return the skillet to medium heat. If you need to add more olive oil, drizzle it in. Add the shallots and sauté until very soft and translucent, about 5-6 minutes. If they are browning too fast, turn the heat down. To the skillet, add the sun dried tomatoes, garlic, nutritional yeast, dried oregano, and chillies. Stir for about a minute.

Add the remaining non-blended white beans to the skillet and stir. Season with salt and pepper. Pour in the puréed white bean and vegetable stock mixture and stir. Bring this to a boil and simmer until slightly reduced, about 5 minutes. Add the balsamic vinegar and kale and stir it up into the beans until the kale is wilted. The mixture should be quite thick at this point! Season with salt and pepper again if necessary.

Add the browned veggie sausage back into the skillet and stir it up a bit. Serve the veggie sausage and white bean skillet immediately with crusty bread, vegan “parmesan” and extra ground chillies or chili crisp.

Vegan butternut squash zuppa Toscana is a creamy, satiating, robustly flavoured, and autumnal twist on the classic Italian soup with plant-based sausage and cashew cream. Flavour from dried oregano and thyme, garlic, sun dried tomatoes, and nutritional yeast makes for an ultra savoury profile.

Vegan Butternut Squash Zuppa Toscana

cashews,

water

olive oil, divided

vegan veggie sausages (see notes), chopped

yellow onion, small dice

yeast

smoked paprika

¼ cup oil-packed sun dried tomatoes, minced

butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)

vegetable stock,

kale, lightly packed (from about 1 small bunch)

apple cider vinegar

parsley,

Make the cashew cream. In an upright blender, combine the cashews and water. Blend until completely smooth–like a thick milk. Set aside.

Heat 1 tablespoon of olive oil in a large heavy bottomed pot over medium heat. Swirl the oil around and add the chopped vegan sausages. Brown the sausages on all sides, breaking the pieces up a bit with your spoon. Once fully browned and cooked (after about 5 minutes), transfer the cooked sausage to a plate.

Add remaining olive oil to the pot and swirl. Add the onion and sauté until translucent and very soft, about 8 minutes. Add the garlic, nutritional yeast, smoked paprika, dried thyme, and dried oregano. Stir until fragrant, about 1 minute. Add the sun dried tomatoes and stir again.

Add the chopped butternut squash and some big pinches of salt and pepper. Stir everything up and then pour in the vegetable stock. Place a lid on top of the pot, slightly askew to allow venting. Bring the mixture to a boil and then lower to a simmer. Simmer until squash is tender, about 15 minutes.

Once squash is tender, add the kale and simmer until it is soft, about 3-4 minutes. Add more stock (or water) if you need to at this point. Pour in the cashew cream from earlier and add the cooked veggie sausage. Stir. Bring to a boil and stir in the apple cider vinegar. Taste the soup and adjust seasoning if needed.

Serve the butternut squash zuppa Toscana hot with chopped parsley and extra ground black pepper on top.

Homemade marinara sauce is so easy to make, and way more tasty than store-bought alternatives. Ready in 20 minutes, it’s made with basic pantry ingredients and is great to have on hand to add to your favourite pasta or pizza recipes. Great for canning and freezing!

20-Minute Homemade Marinara Sauce

onions

garlic (finely chopped)

tsp sea salt (more

chili flakes

tomatoes

basil

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often the onion turns translucent, about 5 minutes. Lower the heat slightly, add the salt, oregano, and chilli flakes and cook for another 2 minutes. Remove from heat.

Transfer the oil-spice mixture to a blender with the canned tomatoes. Blend on high until the tomatoes are smooth and no large chunks remaining, about 30 seconds.

Pour the contents of the blender back into the original pot. Move the pot back onto the element on med-low heat to simmer. Add the chopped basil and stir to combine throughout the sauce (or add the basil directly to the blender and pulse a few times, until chopped). Taste and add more salt if desired.

https://www.youtube.com/watch?v=F9dLg60tunA

I'm teaching you how to make quick and easy marinara sauce! This is my recipe for 20-minute homemade marinara sauce. 

Homemade marinara sauce is quick and easy to make, and way more tasty than store-bought alternatives! Ready in 20 minutes, it’s made with basic pantry ingredients and is great to have on hand to add to your favourite pasta or pizza recipes. (This is a great recipe for canning and freezing!)

GET THE RECIPE: 
How to make quick and easy marinara sauce: https://www.twospoons.ca/20-minute-homemade-marinara-sauce/

#vegan #marinara #sauce #quick #easy #quickandeasymarinarasauce #howto #howtomake #recipe #fromscratch #homemade  #20minutes #recipe #plantbased #twospoons

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CHAPTERS:
00:00 Introduction
00:45 Chop the onion
01:59 Cook the onion and garlic
02:29 Add the spices
03:01 Blitz with the canned tomatoes
03:42 Add the fresh basil
04:12 Serve and taste test!

How to Make Quick and Easy Marinara Sauce - Two Spoons

Make these tacos from the Jalisco region of Mexico by braising beef in a rich charred tomato sauce, flavoured with three types of chilli, pulled then stuffed into tortillas. Dip into the smoky cooking juices and consider it taco night done right

Birria tacos

dried Ancho chilli

Chipotle chilli

dried Guajillo chilli

onion

garlic

cumin seeds

cinnamon

cloves

tsp malt vinegar

bay leaves

beef

vegetable oil

chicken stock

tortillas

coriander

grated mozzarella

limes quartered

jalapeños thinly sliced

Heat a frying pan over a high heat. Dry fry the three types of chilli, onion, tomatoes and garlic until lightly blistered. Add the cumin seeds, cinnamon stick and cloves for the final 30 seconds until the spices have released their aroma.

Put the chillies in a bowl and cover with boiling water. Leave to soak for 10 mins until soft then pull off the stems and discard any seeds. Save the soaking water.

Put the chillies, cumin seeds, blistered onion, tomatoes, garlic, oregano, vinegar and a splash of the chilli soaking water, roughly 50ml, in a high-powered food processor and blend until smooth. Season to taste with sea salt then pour over the beef in a non-metallic bowl and leave to marinate for a minimum of 4 hrs or ideally overnight in the fridge.

The next day, remove the beef from the marinade, scraping off as much marinade as possible. Heat 2 tbsp of oil in a large casserole dish and fry the beef until evenly browned. Add the marinade, cinnamon stick, cloves and bay leaves to the pan and cover with chicken stock so the beef is fully submerged, adding a splash of water if needed. Bring to the boil then simmer for 3-4 hrs over a medium heat until the beef pulls apart easily with two forks. Alternatively, cook over a very low heat for 6-8 hrs for a more intense braise. Stir occasionally to check the sauce isn’t catching on the base of the pan, adding a splash of water if needed.

Once braised, discard the cinnamon stick and bay, and use a slotted spoon to remove the beef to a bowl and roughly pull apart with two forks. Add enough of the cooking liquor to generously coat the beef, tossing to combine, and season to taste.

To serve, warm the tortillas for 20 seconds in the microwave until soft, then fill with shredded beef, a little coriander, onion and mozzarella. Fold over to create a half moon and fry in batches in a drizzle of oil in a large frying pan over medium heat for 1-2 mins on each side until the tortilla is crisp and the cheese has melted. Serve with a bowl of gravy for dipping and extra coriander, onion, lime and jalapeños for everyone to help themselves.

Top 8 dried oregano recipes from across the web

The most viewed dried oregano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Po'boys

Pizza Pesto, Zucchini & Flowers

Sausage-Ricotta Lasagna Recipe

Shrimp Po'boy Recipe

Veggie Sausage White Bean Skillet w...

Vegan Butternut Squash Zuppa Toscan...

20-Minute Homemade Marinara Sauce

Birria tacos

Top 8 dried oregano recipes from across the web

The most viewed dried oregano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Po'boys

Pizza Pesto, Zucchini &amp; Flowers

Sausage-Ricotta Lasagna Recipe

Shrimp Po'boy Recipe

Veggie Sausage White Bean Skillet w...

Vegan Butternut Squash Zuppa Toscan...

20-Minute Homemade Marinara Sauce

Birria tacos

The most viewed dried oregano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pizza Pesto, Zucchini & Flowers