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Mediterranean Farfalle
Dinner European

Mediterranean Farfalle

4.5

Prep
Cook
Total

Instructions

  1. 1 Cook pasta in salted, boiling water until al dente.
  2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
  3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Grillhaxe (Grilled Eisbein, Pork Shanks)
Dinner European

Grillhaxe (Grilled Eisbein, Pork Shanks)

4.9

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
  3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Mediterranean Crusted Chicken
Dinner European

Mediterranean Crusted Chicken

4.3

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium bowl, combine the egg and heavy cream and beat together well. In a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
  3. 3 Rinse chicken and pat dry. Dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. Heat the olive oil in a large skillet over medium high heat. Fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. Place chicken in a 9x13 baking dish and cover with foil.
  4. 4 Bake, covered, at 400 degrees F (200 degrees C) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

By Suzanne

Escargot and Pollock over Spinach Noodles
Dinner European

Escargot and Pollock over Spinach Noodles

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside.
  2. 2 Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula.
  3. 3 Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

By Victoria M H

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese
Dinner European

Prosciutto-Wrapped Chicken Breasts with Herbed Goat Cheese

4.6

Prep
35 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
  3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
  4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
  5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Steamed Brisket in Guinness®
Dinner European

Steamed Brisket in Guinness®

4.0

Prep
15 min
Cook
480 min
Total
555 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket.
  3. 3 Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Scatter bay leaves around brisket. Pour beer over brisket. Cover roasting pan with an oven-proof lid or aluminum foil.
  4. 4 Cook in the preheated oven for 8 hours. An instant-read thermometer should read an internal temperature of 145 degrees F (65 degrees C). Remove from oven and let rest for 1 hour before slicing.

By JOSIE

Chicken in Mediterranean Sauce
Dinner European

Chicken in Mediterranean Sauce

3.9

Prep
15 min
Cook
420 min
Total
435 min

Instructions

  1. 1 Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  2. 2 Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

By Campbell's Kitchen

Ground Beef Shepherd's Pie
Dinner European

Ground Beef Shepherd's Pie

4.2

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  3. 3 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
  4. 4 Add ground beef and basil. Cook and stir until beef is crumbly and browned, about 5 minutes.
  5. 5 Mix in green beans, tomatoes, and garlic; cook until beans are slightly softened, about 5 minutes more.
  6. 6 Transfer to the prepared casserole dish.
  7. 7 Mix together mashed potatoes, water, and beaten egg in a medium bowl until smooth. Spread evenly over beef mixture.
  8. 8 Bake in the preheated oven until potatoes start to brown on top, 15 to 20 minutes.
  9. 9 Sprinkle with cheese and continue baking until cheese is melted, about 5 more minutes.
  10. 10 Serve and enjoy!

By GINGER P

Ross Fil-Forn (Maltese Baked Rice)
Dinner European

Ross Fil-Forn (Maltese Baked Rice)

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat olive oil in a skillet over medium heat. Add ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat.
  3. 3 Meanwhile, place rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Remove bay leaves from sauce, and mix in the half-cooked rice. Stir in basil, mint, eggs, and mozzarella cheese; season with salt and pepper.
  5. 5 Transfer to a greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven until rice is tender and liquid has been absorbed, about 40 minutes.

By INGU

Mediterranean Chicken
Dinner European

Mediterranean Chicken

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat white wine and oil in a large skillet over medium heat. Add chicken and cook until golden, about 4 to 6 minutes on each side. Remove chicken from skillet and set aside.
  2. 2 Add garlic to pan drippings; sauté for 30 seconds. Add onion; cook and stir until onions are tender, about 3 minutes. Add tomatoes and bring to a boil. Reduce heat to low and add 1/2 cup white wine; simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  3. 3 Return chicken to skillet, cover, and cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley; cook for 1 minute. Season with salt and pepper and serve.

By Robyn Webb

Creamy Mushroom Risotto
Dinner European

Creamy Mushroom Risotto

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
  2. 2 Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  3. 3 In a saucepan over medium heat, bring the stock to a gentle simmer.
  4. 4 Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
  5. 5 Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

By Kathy

Easy Shepherd's Pie with Garlic Romano Potatoes
Dinner European

Easy Shepherd's Pie with Garlic Romano Potatoes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 2 Place beef and onion in a large skillet over medium heat. Season with rosemary and basil. Cook and stir until beef is evenly browned; drain grease. Mix in mixed vegetables, diced tomatoes, and tomato sauce. Cook and stir until vegetables are heated through. Transfer to the prepared baking dish.
  3. 3 Place potatoes in a large pot with enough water to cover; bring to a boil. Cook until tender, about 10 minutes. Remove from heat and drain.
  4. 4 Add butter, Romano cheese, milk, garlic, salt, and oregano to potatoes in the pot. Mash together with a potato masher until smooth. Spread mashed potatoes over beef and vegetable mixture in the baking dish.
  5. 5 Bake in the preheated oven for 30 minutes. Turn the oven broiler to high and continue cooking until the top of potatoes are golden brown, about 3 minutes.

By HEATHER C

Portuguese Braised Chicken
Dinner European

Portuguese Braised Chicken

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
  2. 2 Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
  3. 3 Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
  4. 4 Remove and discard bay leaves. Serve chicken with orange wedges.

By mcqueenbee

Instant Pot Cabbage Roll Casserole
Dinner European

Instant Pot Cabbage Roll Casserole

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add turkey and onion; cook and stir until turkey is brown and crumbly and onion is translucent, 5 to 7 minutes.
  2. 2 Add cabbage, diced tomatoes, chicken broth, water, rice, Worcestershire sauce, 1 teaspoon basil, salt, and black pepper; make sure mixture does not exceed maximum fill line. Stir occasionally until mixture starts to boil, 5 to 7 minutes.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 5 minutes, allowing pressure to build, 10 to 15 minutes.
  4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Release pressure using the natural-release method, about 8 minutes. Then use the quick-release method to release remaining pressure in short bursts according to manufacturer's instructions.
  6. 6 Unlock and remove the lid; stir in 1 cup Cheddar cheese.
  7. 7 Combine tomato sauce, sugar, and remaining ½ teaspoon basil in a bowl; pour ½ sauce into a 9x13-inch baking dish. Spoon cabbage-rice mixture over sauce; spoon remaining ½ sauce over top. Sprinkle with remaining 1 cup Cheddar cheese.
  8. 8 Bake in the preheated oven until heated through, 25 to 30 minutes.

By hrsping

Salmon Wellington
Dinner European

Salmon Wellington

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
  2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
  3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
  4. 4 Spread remaining mixture on the top of salmon fillet.
  5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
  6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
  7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
  8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
  9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
  10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
  11. 11 Cut several small slits in top of pastry to allow steam to escape.
  12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
  13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Stuffed Cabbage Rolls with Tomato Sauce
Dinner European

Stuffed Cabbage Rolls with Tomato Sauce

4.9

Prep
40 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
  2. 2 While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
  4. 4 Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.
  5. 5 Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.
  6. 6 Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
  7. 7 Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

By Bren

Vegetable Shepherd's Pie
Dinner European

Vegetable Shepherd's Pie

4.3

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (175 degrees C).
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.
  3. 3 While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
  4. 4 Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.
  5. 5 Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.
  6. 6 Transfer mixture to an 8x8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.
  7. 7 Bake uncovered in the preheated oven for 30 minutes.

By Sparkles

Bigos (Hunter's Stew)
Dinner European

Bigos (Hunter's Stew)

4.7

Prep
45 min
Cook
180 min
Total
225 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
  3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
  4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
  5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
  6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

Cheesy-Crust Skillet Pizza
Dinner Italian

Cheesy-Crust Skillet Pizza

4.4

Prep
10 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
  2. 2 Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
  3. 3 Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

By themoodyfoodie

Bacon and Feta Stuffed Chicken Breast
Dinner

Bacon and Feta Stuffed Chicken Breast

4.2

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
  2. 2 Mix bacon and feta together in small bowl.
  3. 3 Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
  4. 4 Place chicken in slow cooker, then add tomatoes and basil.
  5. 5 Cook on High until chicken is no longer pink in the middle, about three hours.

By Stephen Wallace

Roasted Potatoes with Tomatoes, Basil, and Garlic
Dinner

Roasted Potatoes with Tomatoes, Basil, and Garlic

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
  3. 3 Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.

By Moritaka Yagi

Flash Baked Walleye Fillets
Dinner American

Flash Baked Walleye Fillets

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Pour butter into a 9x13-inch baking dish.
  2. 2 Place fillets in the prepared baking dish, skin-sides down. Season fillets with lemon pepper and basil.
  3. 3 Bake in the preheated oven until walleye is opaque and it flakes easily with a fork, 5 to 7 minutes.

By Lee McMullen

Fresh Tomato Pasta
Dinner

Fresh Tomato Pasta

4.4

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  2. 2 Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  3. 3 Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  4. 4 Pour the tomato mixture over the pasta and toss to mix.

By Langu

Marinated Chicken Bruschetta
Dinner

Marinated Chicken Bruschetta

4.5

Prep
10 min
Cook
12 min
Total
62 min

Instructions

  1. 1 Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
  2. 2 Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
  3. 3 Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

By Wish-Bone

Garlic Ranch Chicken
Dinner American

Garlic Ranch Chicken

4.2

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
  2. 2 Preheat grill to medium heat.
  3. 3 Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

By Trudi Davidoff

Grilled Spiral Chicken Skewers
Dinner

Grilled Spiral Chicken Skewers

4.5

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
  2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
  3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Roasted Rutabaga
Dinner

Roasted Rutabaga

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
  2. 2 Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
  3. 3 Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

By Shannon Kelley

Instant Pot® Easy Pasta Sauce
Dinner

Instant Pot® Easy Pasta Sauce

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
  2. 2 Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.

By thedailygourmet