Tuscan Tuna Pasta Salad

Tuscan Tuna Pasta Salad
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients

Lemon-Dijon Vinaigrette

  • [q:1/4] cup olive oil
  • 2 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • [q:1/4] tsp salt
  • Cracked black pepper, to taste

Pasta Salad

  • 1 lb bowtie pasta (or your favorite short pasta)
  • 2 (5 oz) cans albacore tuna, drained and mashed
  • 2 cups fresh cherry tomatoes, halved or quartered
  • [q:1/4] cup sun-dried tomatoes, sliced
  • 1 (14 oz) can artichoke quarters, chopped (do not use marinated artichokes in oil)
  • 1 or 2 handfuls baby spinach
  • [q:1/3] cup feta cheese, crumbled
  • [q:1/4] red onion, thinly sliced
  • [q:1/4] cup fresh basil, sliced
  • Freshly cracked black pepper, to taste
Directions
  1. To make Lemon-Dijon Vinaigrette: whisk vinaigrette ingredients together in a bowl or jar. Keep stored in the refrigerator while your prepare rest of pasta salad.
  2. To make Pasta Salad: boil pasta according to package directions. Drain pasta and set aside to cool completely.
  3. Once pasta is cool, add to a large bowl with tuna, cherry tomatoes, sun-dried tomatoes, artichokes, spinach, feta, onion, and basil.
  4. Pour desired amount of vinaigrette over top and toss until salad is fully coated.
  5. Serve with freshly cracked black pepper sprinkled over top (or cover salad and let it chill in refrigerator for 1 to 2 hours before serving).
Nutrition Info
487 Calories, 26 g Protein, 26 mg Cholesterol, 68 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 13 g Total fat (3 g sat), 303 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin K, Phosphorus, [nut:4] Vitamin B12, [nut:2] Vitamin B2 (riboflavin), Vitamin C, Folate, Magnesium, [nut:1] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Calcium, Iron, Potassium, Zinc

Cajun Tuna & Salmon Sausage Pasta

Cajun Tuna & Salmon Sausage Pasta
Prep Time
10 to 15 minutes, plus 15 to 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 12 oz. Box of Farfalle Pasta
  • 1 Can Safe Catch Ahi in Avocado Oil
  • 3 Blue Circle Lemon Dill Salmon Sausages
  • [q:2/3] cup Diced Yellow Onion
  • 1 Tbsp and 3 Tbsp Butter or Ghee
  • Juice From [q:1/2] Lemon
  • 1 Tbsp Pressed or Minced Fresh Garlic
  • [q:1 1/2] cups Frozen Corn
  • 3 Tbsp Cajun Seasoning
  • [q:1/4] cup Fresh Dill, Chopped
  • Salt to Taste
  • Optional Garnishes:
    • More Dill
    • Chopped Fresh Tomatoes
Directions
  1. Preheat the oven to 375°F.
  2. Place your salmon sausages on a parchment-paper-lined baking tray and bake for 12 minutes. Set them aside.
  3. While your sausages are cooking, start preparing the pasta. Follow the cooking instructions in your pasta book. Use a strainer to drain the pasta and let it sit in the strainer while you prepare the other ingredients.
  4. In the same pot you cooked your pasta, add the onion, 1 tablespoon of butter, and lemon juice. Cook until the onions are soft and translucent. Add garlic and mix.
  5. Reduce the heat, add 3 more tablespoons of butter, and return the pasta to the pot. Gently coat it with the melted butter and onions.
  6. Add Cajun seasoning, frozen corn, and dill, and combine everything evenly.
  7. Do not drain. Use a fork to flake the tuna into the liquids. Add it to the pasta pot and stir.
  8. Gently slice your salmon sausages into rounds and add them to the pot, gently combining them with the pasta. Remember to stir everything occasionally.
  9. Serve and garnish if you wish. Enjoy!
Nutrition Info
Made with unsalted butter and garnished with [q:1/2] cup tomatoes: 564 Calories, 23 g Protein, 44 mg Cholesterol, 81 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (8 g sat), 591 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:4] Vitamin B6, Phosphorus, [nut:3] Vitamin B12, [nut:2] Vitamin B1 (thiamine), Vitamin K, Magnesium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Folate, Iron, Potassium, Zinc

Fusilli Salad

Fusilli Salad
with Artichokes, Spinach, and Sun-Dried Tomatoes
Prep Time
30 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb fusilli pasta
  • [q:1/2] tsp salt, plus additional for cooking pasta
  • 6 Tbsp oil, divided
  • [q:1/4] cup red wine vinegar
  • 1 garlic clove, minced
  • [q:1/2] tsp black pepper
  • 6 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
  • 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
  • [q:1/2] cup pitted Kalamata olives, chopped coarse
  • [q:1/2] cup pine nuts, toasted
Directions
  1. Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
  2. Whisk oil, vinegar, garlic, the salt, and [q:1/2] teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
  3. To finish, stir in pine nuts and season with salt and pepper to taste. Serve.
Nutrition Info
404 Calories, 13 g Protein, 55 g Carbohydrates, 5 g Fiber, 18 g Total fat (2 g sat), 299 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Folate, [nutrition:2] Vitamin B3 (niacin), Vitamin B6, Iron, Zinc, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Potassium

Penne with Spice-Roasted Cauliflower

Penne with Spice-Roasted Cauliflower
Prep Time
35 minutes
Number of Servings
Serves 6
Ingredients
  • 1 (approximately 2 lb head) cauliflower, stem removed, florets cut into 1-inch pieces
  • 2 Tbsp oil, divided
  • 1 tsp garam masala
  • 1 tsp curry powder
  • Salt
  • 12 oz whole-wheat penne pasta
  • 1 leek, white and light green parts only, thinly sliced
  • 2 garlic cloves, chopped
  • 1 lemon, zested and juiced
  • [q:1/2] cup sliced almonds, toasted
  • [q:1/3] cup golden raisins
  • [q:1/2] cup chopped fresh parsley
Directions
  1. Preheat oven to 400°.
  2. Toss cauliflower florets with 1 tablespoon of the oil, the garam masala, curry powder, and salt to taste. Transfer to a baking sheet and roast 10 to 12 minutes, until tender.
  3. Cook pasta according to package directions. Drain, reserving 1 cup of the cooking water. Set cooking water and drained pasta aside.
  4. Heat remaining tablespoon of oil in a large pan set over medium heat. Add leek and garlic and sauté 2 minutes. Add roasted cauliflower, cooked pasta, reserved cooking water, lemon zest and juice, almonds, raisins, and parsley. Cook until pasta is coated in sauce. Season with salt and serve.
Nutrition Info
360 Calories, 14 g Protein, 62 g Carbohydrates, 5 g Fiber, 10 g Total fat (1 g sat), 251 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:3] Vitamin B1 (thiamine), Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B3 (niacin), Vitamin E, Iron, [nutrition:1] Calcium, Potassium, Zinc

Penne with Broccoli, Sun-Dried Tomato, and Lime

Penne with Broccoli, Sun-Dried Tomato, and Lime
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 3 cups bite-size pieces of broccoli florets
  • 12 oz penne pasta
  • [q:1/2] cup oil-packed sun-dried tomato slices
  • 2 garlic cloves, minced
  • [q:1/4] cup freshly squeezed lime juice (from 1 large lime)
  • Salt and freshly ground black pepper
Directions
  1. Steam broccoli for 5 minutes until tender. Set aside.
  2. Cook pasta according to package directions. Drain pasta, reserving [q:1/4] cup of the cooking water. Set aside.
  3. Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and sauté for 2 minutes.
  4. Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
Nutrition Info
355 Calories, 15 g Protein, 73 g Carbohydrates, 3 g Fiber, 3 g Total fat (1 g sat), 357 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Vitamin B1 (thiamine), Phosphorus, [nutrition:3] Vitamin B3 (niacin), Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B6, Folate, Iron, Zinc, [nutrition:1] Potassium

30 Minute One-Pot Chicken Pasta

30 Minute One-Pot Chicken Pasta
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 2 chicken breasts (about 14 oz total), cut into chunks
  • Pinch salt and pepper
  • 2 garlic cloves, peeled and minced
  • 1 Tbsp tomato purée (paste)
  • 1 red bell pepper, deseeded and chopped
  • [q:10 1⁄2] oz dried pasta shapes, such as spirali or corkscrew
  • 1 tsp dried oregano
  • [q:1⁄2] Tbsp Worcestershire sauce
  • 2 (14 oz) cans chopped tomatoes
  • [q:1 1⁄4] cups low-sodium chicken stock
  • [q:1⁄2] cup milk
  • 20 sugar snap peas or snow peas, roughly chopped
  • 1 cup grated sharp Cheddar cheese
  • 1 Tbsp chopped flat-leaf parsley
Directions
  1. Heat oil in a large frying pan (skillet) over medium-high heat and cook onion for 3 minutes, until it starts to soften.
  2. Add chicken, season with salt and pepper, and cook for a further 3 minutes (chicken won’t be cooked in middle at this point). Add garlic, tomato purée, and bell pepper. Stir and then add dry pasta.
  3. Now add oregano, Worcestershire sauce, canned tomato, stock, and milk. Stir, bring to boil, and then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12 to 15 minutes (checking and stirring occasionally), until pasta is cooked.
  4. Stir in sugar snap peas. (It’s nice to add them at the end, so they’re hot but retain their crunch.)
  5. Sprinkle pasta with cheese and put it under the broiler for a couple of minutes until cheese has melted.
  6. Scatter with fresh parsley and serve.
Nutrition Info
655 Calories, 46 g Protein, 74 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 7 g Fiber, 20 g Total fat (8 g sat), 630 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, C, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3] Vitamin B12, Vitamin K, Calcium, Zinc, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Vitamin E, Folate, Magnesium, Potassium, [nutrition:1] Iron

Zucchini “Pasta” with Sun-Dried Tomatoes and Basil

Zucchini “Pasta” with Sun-Dried Tomatoes and Basil
Prep Time
25 minutes
Number of Servings
Serves 2
Ingredients
  • 4 zucchinis
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup sun-dried tomatoes in oil, drained and sliced
  • [q:1/2] cup fresh basil, thinly sliced
Directions
  1. Using a hand-held julienne peeler or a spiralizer, shred zucchini into long shreds or spirals.
  2. Heat oil in a large non-stick or cast-iron pan over high heat. Sauté zucchini for 2 to 3 minutes. Add garlic and sun-dried tomatoes and sauté for 3 minutes. Remove pan from heat.
  3. Divide zucchini pasta between 2 serving bowls. Garnish with basil. Serve immediately.
Nutrition Info
261 Calories, 9 g Protein, 28 g Carbohydrates, 20 g Total sugars (0 g Added sugars), 7 g Fiber, 16 g Total fat (2 g sat), 99 mg Sodium, [nutrition:5] Vitamin B6, C, K, [nutrition:4] Potassium, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), Folate, Iron, [nutrition:1] Vitamin E, Calcium, Zinc

Pasta with Garbanzos, Olives and Artichokes

Pasta with Garbanzos, Olives and Artichokes
Prep Time
15 minutes, plus 15 minutes cook time
Number of Servings
Serves 6
Ingredients
  • 12 ounces any EDEN Pasta, 1 pkg.
  • [q:1/4] cup EDEN Extra Virgin Olive Oil
  • [q:1/4] tsp red pepper flakes, or to taste
  • 1 cup onion, diced
  • 6 cloves garlic, diced
  • 1 cup water packed artichoke hearts, quartered
  • 1 cup yellow bell peppers, chopped
  • 2 cups organic vegetable broth or soup stock
  • 1 cup pitted black olives, drained, leave whole
  • 15 ounces EDEN Garbanzo Beans, drained
  • 28 ounces organic whole tomatoes, drained, chopped
  • [q:1/2] tsp EDEN Sea Salt, or to taste
  • 1 Tbsp fresh parsley, minced for garnish
  • [q:1/8] tsp EDEN Black Pepper, or to taste
Directions
  1. Cook pasta as package directs.
  2. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
  3. Add garlic, artichokes, yellow pepper, and saute until browned.
  4. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
  5. Place drained pasta in a large bowl, pour the sauce over and toss.
  6. Season to taste with black pepper and garnish with parsley.
Nutrition Info
443 calories, 14 g fat (27% calories from fat), 13 g protein, 69 g carbohydrate, 8 g fiber, 0 mg cholesterol, 431 mg sodium

Smoky Mac & Cheese

Smoky Mac & Cheese
Ingredients
  • 3 tbsp butter, divided
  • 2 tbsp gluten-free all-purpose flour blend
  • 1 tbsp smoked paprika
  • [q:3/4] tsp ground nutmeg
  • [q:2 1/2] cups (600 ml) whole milk
  • 2 cups smoked Cheddar, shredded
  • [q:1/4] cup breadcrumbs (gluten-free if needed)
  • [q:1/4] tsp garlic powder
  • [q:1/2] tsp Italian seasoning
  • 1 lb mini penne pasta (gluten-free if needed)
Directions
  1. Preheat the oven to 375°F.
  2. In a medium saucepan over medium heat, melt 2 tablespoons (28 g) of the butter. Add the flour and stir until the mixture turns golden, 3 to 4 minutes.
  3. Add the paprika and nutmeg. Gradually whisk in the milk. Bring to a gentle boil and then immediately lower the heat. Simmer for about 4 minutes, stirring often, until the sauce thickens.
  4. Once the sauce has thickened and can coat the back of a spoon, stir in the cheese and whisk until melted and smooth. Set aside.
  5. In a small skillet over medium-high heat, melt the remaining 1 tablespoon (14 g) of butter. Add the breadcrumbs, garlic powder and Italian seasoning. Stir and cook for about 2 minutes, or until golden. Transfer to a plate.
  6. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, tender yet firm to the bite, according to the package directions (see Tips below). Drain well. Pour the cheese sauce over the pasta and toss well to coat.
  7. Divide among six [q:1 1/4]-cup (300-ml) ramekins or oven dishes. Sprinkle with the breadcrumb mixture. Alternatively, you can use a 9 x 13–inch baking dish. Bake for 10 to 12 minutes, until bubbly and golden.
Nutrition Info
Made with gluten-free breadcrumbs and gluten-free pasta: 588 Calories, 20 g Protein, 69 mg Cholesterol, 70 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 27 g Total fat (14 g sat), 378 mg Sodium, [nut:4] Calcium, Phosphorus, [nut:3] Vitamin A, Vitamin B1 (thiamine), Vitamin B12, [nut:2] Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin D, Zinc 

Pesto-Roasted Gnocchi & Veggies

Pesto-Roasted Gnocchi & Veggies
Number of Servings
Serves 4
Ingredients
  • 1 (16-oz [454-g]) package uncooked vegan potato gnocchi
  • 1 small zucchini, sliced into [q:1/4]-inch (6-mm)-thick pieces and cut in half
  • 8 cherry tomatoes, cut in half
  • [q:1/2] small red onion, thinly sliced
  • 2 tbsp (16 g) pine nuts
  • 2 tbsp (30 ml) extra virgin olive oil
  • [q:1/2] cup (130 g)  store bought pesto (page 167), divided
  • A small handful of fresh basil
Directions
  1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
  2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add [q:1/4] cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
  3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
  4. Stir in the remaining [q:1/4] cup (65 g) of pesto and serve immediately, topped with fresh basil.
Nutrition Info
386 Calories, 8 g Protein, 25 mg Cholesterol, 41 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 21 g Total fat (3 g sat), 563 mg Sodium, [nut:3] Vitamin C, [nut:2] Vitamin B1 (thiamine), Vitamin B6, Vitamin K, Folate, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Potassium, Phosphorus
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