Time to make 35 minutes | Makes: 1 skillet | Source thatlowcarblife.com
Keto cabbage lasagna skillet, shared by Jamie C. in our RPFarm Members 2018 Facebook group
For the lasagna:
- 1 pound ground beef
- ½ onion, minced
- 1 clove garlic, minced
- 1 medium head cabbage, cored and chopped
- 24 ounce jar Rao’s Marinara
- 2 cups shredded mozzarella
For the topping:
- 2 cups ricotta
- ¼ cup shredded Parmesan
- 1 clove garlic, minced
- 2 tablespoons freshly chopped parsley
- Heat a large skillet over medium heat and add the ground beef.
- Brown the beef until about halfway cooked, breaking it up as it cooks.
- Add the onion and garlic to the meat mixture and cook, stirring often, until the meat has cooked through.
- Add the marinara to the meat and stir to combine.
- Add the cabbage to the skillet and carefully stir to coat the cabbage in the meat sauce.
- Once the cabbage has cooked down a bit, cover the pan with a lid and continue cooking for 15 minutes over low heat or until the cabbage is as soft as you’d like.
- Remove the lid and add the mozzarella to the skillet. Stir well to combine.
- To make the ricotta topping, add the ricotta, Parmesan, garlic, and parsley to a small bowl and stir to combine.
- Spread the ricotta mixture over the cabbage and cover the pan and cook over low heat for 2 minutes to warm through.
- Serve immediately.
Time to make 10 minutes | Makes: a scant 2 cups | Source amp.thekitchn.com
There are countless ways to preserve the taste of sweet summer tomatoes, but this compound butter is arguably the easiest.
- 1 pint cherry or grape tomatoes (about 2 cups)
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 sticks (8 ounces) unsalted butter, at room temperature
- Arrange an oven rack about 3 to 4 inches from the broiler element and heat the oven to broil. Place the tomatoes on a rimmed baking sheet and broil until the skins begin to brown and the tomatoes start releasing their juice, 6 to 8 minutes.
- Let the tomatoes cool to room temperature.
- Combine the broiled tomatoes, thyme, salt, and pepper in a food processor fitted with the blade attachment. Pulse about 10 times, until the tomatoes are finely chopped. Cut the butter into 1-inch cubes and add it to the food processor. Process until the butter is completely mixed in with the tomato mixture, about 30 seconds, scraping down the sides of the bowl as needed for even blending.
- The tomato butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.
Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.
Time to make 35 minutes | Makes: 1 pan | Source Rachel Tyree Benson, RPFarm 2018 CSA Member
Since April, I have lost 30 pounds and having these weekly veggie boxes has really kept me focused and on track! Today I’ve made my favorite kale chips which have really become a staple for me… I’m so fortunate to have Riehm’s right down the road from us. See her before and after pictures…
- 1 bunch Kale
- Evoo oil
- Salt-n-vinegar seasoning or sour cream and onion seasoning
- Put kale laid flat in air fryer at 200 degrees for about 20 minutes or until dry.
Time to make 35 minutes | Makes: 4 Servings | Source www.tasteofhome.com
- 4 salmon fillets (6 ounces each)
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1 pound fresh green beans, trimmed
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon.
- Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Time to make 30 minutes | Makes: 4 Servings | Source www.tasteofhome.com
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 pound sliced fresh mushrooms
- 1-1/2 cups fresh baby carrots
- 1 cup pearl onions
- 1/2 cup julienned sweet red pepper
- 1/4 teaspoon pepper
- 3 teaspoons minced fresh thyme
- 1/2 teaspoon salt, optional
- Lemon wedges, optional
- Flatten chicken breasts to 1/2-in. thickness; place each on a piece of heavy-duty foil (about 12-in. square). Layer the mushrooms, carrots, onions and red pepper over chicken; sprinkle with pepper, thyme and salt if desired.
- Fold foil around chicken and vegetables and seal tightly. Place on a baking sheet. Bake at 375° for 30 minutes or until chicken juices run clear. If desired, serve with lemon wedges.