#tomatosauce #homegrown #homegrowntomatoes #newjersey Recipe Ingredients: 8 Roma tomatoes or 2 pints of cherry tomatoes 2 tablespoons olive oil 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon onion powder Salt, to taste 2 tablespoons water 4-5 sprigs fresh thyme 1 pack gnocchi Parmesan cheese, to taste Fresh basil, to taste Instructions: 1. Bring a large pot of water to a boil and cook gnocchi according to the package directions. 2. Dice tomatoes and add to large pan with olive oil. Sauté over medium heat until tomatoes begin to soften. 3. Season with garlic powder, Italian seasoning, onion powder, and salt. Bring to a simmer. Stir often. 4. Add water as needed to prevent the tomatoes from burning or sticking to the pan. 5. Add sprigs of fresh thyme. 6. When the sauce is to the desired consistency, remove sprigs of thyme and add your cooked gnocchi. Stir to coat in the sauce. Add parmesan cheese and fresh basil.

ous ingredients! #happycookingtoyou Full Recipe: Ingredients: • 1 block of firm or extra-firm tofu • Salt, to taste • Black pepper, to taste • 1 tablespoon olive oil • 2 cucumbers, diced • 1 bunch scallions, thinly sliced • Rice, any kind, cooked according to package directions For the cucumber salad marinade • 1 tablespoon sesame oil • 1 tablespoon soy sauce • 1 teaspoons rice vinegar • 1 teaspoons honey • A dash of sriracha • 1 teaspoon salt For the honey garlic sauce • 2-3 cloves garlic, minced • 2 tablespoons honey • 2 tablespoons soy sauce • 2 tablespoons sesame oil • ½ teaspoon sriracha, or to taste Directions: 1. Cook rice of choice according to the package directions. 2. Prepare the Tofu. Drain the liquid from the tofu and pat dry to remove excess moisture. Cut tofu into small cubes. Spread the tofu on a foil-lined baking sheet and season with salt, black pepper, and olive oil. Toss to coat. Bake at 400°F for 25-30 minutes or until golden brown. 3. Make the Marinated Cucumber Salad. While the tofu is baking, slice cucumbers into half-moons. Add to a large bowl with sesame oil, soy sauce, rice vinegar, honey, sriracha, and salt. Mix well and set aside to marinate. 4. Make the honey garlic sauce. In a large bowl, minced garlic, soy sauce, honey, sesame oil, and sriracha. Mix well to combine. Bring to a simmer in a pan over medium heat for 3-5 minutes or until the sauce thickens, stirring often. 5. Add tofu to the sauce. Once the tofu is done baking, add it to the sauce and stir to coat. Cook until warmed through. 6. Assemble the dish. Serve the honey garlic tofu and cucumber salad over cooked white rice. Garnish with thinly sliced scallions and more sriracha and enjoy!

n? We got you! Make this easy and tasty summer veggie sandwich with a homemade Italian sub dressing. It's simple, flavorful, cheesy, and of course, delicious! Recipe can be found below: Ingredients: 2 bell peppers 1 zucchini 1 eggplant 1 red onion 2 large tomatoes 2 tbs olive oil 2 tsp Italian seasoning 2 tsp garlic powder 2 tsp onion powder Salt and pepper to taste 1 pack shredded cheese - provolone, mozzarella, parmesan or a blend For the Dressing: 1/4 cup red wine vinegar 1/3 cup olive oil 1 tsp Italian seasoning 1 tsp red pepper flakes – optional Salt and Pepper to taste 1 pack sub rolls Directions: 1. Preheat oven to 375°F. 2. Slice bell peppers and red onion into strips, slice zucchini and eggplant into half-moons, and slice tomatoes. In a large bowl, combine the prepared vegetables. Drizzle with 2 tablespoons olive oil and season with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss until evenly coated. 3. Spread the seasoned vegetables in a single layer on a large sheet pan. Roast for 30 minutes, or until vegetables are tender. 4. Make the vinaigrette. While the vegetables roast, whisk together 1/3 cup olive oil, red wine vinegar, 1 teaspoon red pepper flakes and 1 teaspoon Italian seasoning in a small bowl. Taste and add salt to taste 5. Sprinkle shredded provolone cheese over the roasted veggies immediately after removing sheet pan from oven, then assemble the subs. Spoon the roasted veggie and cheese mixture onto the sub rolls. Drizzle with the vinaigrette and serve warm. #summerrecipes #dinnerrecipes #easydinnerideas #jersyfreshveggies

ipes head over to our "ComMITT Kit Recipes" playlist or our website - www.americasgrowarow.org Full Recipe: Ingredients • 5.3 oz Greek yogurt • 2 lbs. chicken (thighs, breasts, or parts) • 2 ears of corn • 1 zucchini • 3 scallions • Juice of half a lime • 7 oz chipotle sauce • 1 ranch seasoning packet • 1 pack of tortillas • 2 tsp garlic powder • 2 tsp onion powder • 1 tsp chili powder • 1-2 tbs oil For the Chipotle Ranch- 1. Add 1 ½ tsp of ranch seasoning, 1-2 tbs of chipotle sauce, and the juice of half a lime to 5.3 oz (about 2/3 cup) of yogurt. Mix well and adjust seasonings to taste. For the Tacos- 1. Cut chicken into strips. Season with the rest of the ranch seasoning, garlic powder, onion powder, and chili powder. Mix to coat evenly. 2. Prepare your vegetables. Dice zucchini into small pieces, cut corn off the cob, and thinly slice scallions. 3. In a pan over medium heat, add 1-2 tbs of oil. When oil is shimmering, add seasoned chicken. Sauté until golden brown and cooked all the way through, this will take about 4 minutes. 4. Add diced zucchini and corn. Sauté, mixing frequently, until the vegetables are warmed through. Taste and adjust seasonings to your liking. 5. Assemble tacos. Add the chicken and vegetable mixture to a tortilla, warmed if desired. Top with chipotle ranch, scallions, or your favorite toppings. Enjoy!

Veggie Pesto Pasta is delicious, quick to make, and packed with veggies! Recipe below: Ingredients: • 1 zucchini • 1 container of spinach • 1 bag of frozen peas • 1-16 oz box of pasta • 1 jar pesto • Parmesan cheese • Juice of a lemon • Salt and pepper to taste Steps: 1. Bring a large pot of water to a boil. Cook the pasta according to package directions. 2. While the pasta cooks, chop the zucchini into half-moons. 3. Drain the cooked pasta and return it to the pot over low heat. Add the zucchini, frozen peas, spinach, Parmesan, and pesto. Stir until the vegetables are heated through and the spinach has wilted. 4. Season with black pepper and the juice of half a lemon. Stir to combine. 5. Serve, topped with extra lemon juice, Parmesan, or your favorite toppings! ------------------------- For Mimi by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Artist: http://www.twinmusicom.org/

st Recipe - Ingredients • 1 loaf of bread (I used a loaf of multigrain bread) • 2-16 oz. cans Cannellini beans or any white beans, rinsed and drained • 1-6 oz. tomato paste • 1-6 oz. unflavored, plain yogurt (I used Geek yogurt) • 2 plum tomatoes, diced • 1 shallot, finely diced • 1 tablespoon olive oil • Black pepper, to taste • Salt, to taste • Italian seasoning, to taste • Garlic powder, to taste • Onion powder, to taste • Parmesan, dried oregano, red pepper flakes (optional for topping) Directions: 1. In a large skillet, heat olive oil over medium heat until shimmering. Add the diced shallot and sauté until translucent, about 2-3 minutes. 2. Stir in the tomato paste, combine until well mixed. Add diced tomatoes, salt, black pepper, Italian seasoning, garlic powder, and onion powder. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 10 minutes. 3. Gently add the rinsed and drained Cannellini beans to the skillet, stirring until evenly coated in the tomato mixture. Taste and adjust seasonings as desired. 4. Reduce heat to low and stir in the yogurt until smooth and creamy. 5. Toast the bread slices until golden and crisp. 6. Spoon the creamy tomato bean mixture over the toasted bread. Garnish with parmesan cheese, dried oregano, red pepper flakes, or your favorite toppings. Enjoy!