This recipe was contributed by Kylie Mitchell from Imma Eat That, as part of the Healthy Aperture blogger partnership.

Directions:

miso cauliflower sauce:

Heat butter in a saute pan over medium heat. Add in garlic and cook, stirring frequently, until golden brown and fragrant. Stir in miso and cook for 1 minute. Pour miso garlic butter into a blender and set aside. Bring 4 cups vegetable broth to a boil. Add in cauliflower florets and boil until fork tender, about 7 minutes. Use a slotted spoon to add steamed cauliflower florets to the blender. Into the blender, also add salt, pepper and milk. Blend until smooth. You may need to add a bit of vegetable broth to thin the sauce, but it’s up to you.

kale walnut pesto

Heat a pot of water to boiling. Add in kale in batches and cook for 30 seconds. Then plunge kale into a bowl of ice water to stop the cooking process. Use a slotted spoon to scoop kale into the bowl of a food processor. Add all remaining pesto ingredients to the food processor. Process until smooth.

easy bolognese sauce

Brown ground beef in a skillet over medium heat. Add in 1 1/2 cups favorite pasta sauce.

garlicky greens

Heat olive oil in a skillet over medium heat. Stir in garlic and toast for 30 seconds. Add in kale and stir frequently until softened, about 5 minutes. Stir in sea salt.

oven roasted tomatoes

Preheat oven to 400ºF. On a baking sheet, toss together tomatoes, olive oil, salt and pepper. Bake for 20 minutes, stirring halfway through cooking time.

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