When preparing food for a special occasion, you want the food to be … special.
Sometimes that’s easier said than done – especially when you’re short on time. And who isn’t short on time around the holidays? Here are a few delicious recipes that are sure to be a hit at any group gatherings in your near future. Best of all, they won’t take long to prepare:
Vegan Vodka Quinoa & Broccoli Bake
Any vegetable can be used in this comforting baked dish. Serve with a side salad and you have a hearty weeknight meal in no time.
- 2 cups cooked quinoa
- 16 oz Jar Goods Vegan Vodka Sauce
- 2 ½ cups fresh broccoli florets
- ½ yellow pepper diced
- ½ tsp garlic powder
- Salt and pepper to taste
- ⅓ cup panko bread crumbs
- ½ – ¾ tsp crushed red pepper flakes
- 2 scallions diced for topping
Preheat oven to 350 degrees. Coat an 8×8 baking dish with olive oil. Cut the broccoli florets from the stem into bite sized pieces. Steam broccoli florets for 5-6 minutes. In a large mixing bowl, combine the first five ingredients and toss to mix well. Salt and pepper to taste. Spread evenly into prepared baking dish. Top with panko bread crumbs and red pepper flakes. Baked for 10-15 minutes until broccoli is tender and mixture begins to bubble. Remove from the oven and let sit for 5 or so minutes to allow all flavors to come together. Top with sliced scallions. Keep extra red pepper flakes for those that like a little extra heat.
Photo & recipe prep by Elizabeth Bossin
Turkey Chili With Adobo
A classic red works wonders in many meals and pairs deliciously with adobo sauce in this chili to make a rich, spicy base.
- 2 tablespoons olive oil
- 2 small white onions, diced
- 1 yellow pepper, diced
- 1 red pepper, diced
- 3 cups diced cooked turkey
- 1 tablespoon ground cumin
- 2 tablespoons chipotle chili in adobo
- 1 jar of Classic Red Tomato Sauce
- 7 oz. of salsa verde
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can black beans, drained
Garnish: Corn chips, sour cream, sliced jalapeños, sliced avocado and fresh cilantro
- Heat the oil in a large Dutch oven, add the onions and peppers and cook on medium for approximately 5 minutes.
- Add the remaining ingredients except the beans and bring to low boil. Reduce heat to low and cook for as long as you can – at least 30 minutes (the longer you cook it, the better and thicker it gets.
- Add beans 5 minutes before you’re finished to heat through.
- Garnish with corn chips, sour cream, jalapeños, avocado and cilantro to finish. Serve warm.
This is one of the easiest and most delicious quick dinners that is also a seriously impressive dish for guests. Using our Classic Red Tomato Sauce makes the cooking that much more of a cinch while adding real depth of flavor.
- 3 tablespoons of olive oil
- 1 small white onion, diced small
- 4-5 large cloves of garlic, smashed and minced
- Sea salt and freshly cracked pepper
- 1 cup good white wine
- 1 jar ofClassic Red Tomato Sauce
- 1 tablespoon fresh chopped oregano leaves
- 1-2 tablespoons fresh chopped parsley leaves
- 4 lbs. fresh mussels, debearded, scrubbed and rinsed
- Crusty bread for serving
- Heat the olive oil in a large sauté pan (large enough to hold the mussels) over medium heat. Add the onion and sweat for few minutes until translucent (5-7 minutes). Add the minced garlic and cook for a minute or two more, but do not allow to brown. Season generously with salt and pepper
- Add the wine and reduce roughly by half. Add the jar of Classic Red Tomato Sauce, along with the chopped oregano and most of the parsley.
- Add the mussels to the pan. Cover the pan and allow mussels to cook for 10 minutes(discard any mussels that are not open).
- Taste and adjust for seasoning with salt and pepper and then transfer mussels and sauce to a large bowl or deep platter.
- Sprinkle remaining parsley and chopped basil leaves on top to the mussels.
- Serve with crusty bread for sopping up the delicious sauce.
Spicy Baked Eggs
Rich and completely satisfying, this brunch dish has just the right amount of kick.
- 2 tablespoons olive oil
- 2 chorizo links, sliced into crescents
- 1 small onion, diced
- 2 cups Classic Spicy
- 4 eggs
- 1 jalapeño, thinly sliced
- 1 avocado, cubed
- Cilantro leaves for garnish
Preheat the oven to 425°F. Heat the oil in an oven proof skillet and add the chorizo and onion, cooking until lightly browned (about 10 mins). Add the Classic Spicy to the skillet and stir well.
Gently crack the eggs into the skillet, carving little wells for them as you go with a wooden spoon. Leave as much space between the eggs as possible since they will spread. Bake in the oven until the whites are set, approximately 12-14 minutes.
Top baked eggs with fresh jalapeño slices, avocado and cilantro leaves. Serve hot.
Arugula and Prosciutto Pizza
Classic Red makes the perfect base for a great pizza and now that fresh pizza dough is readily available in most stores, you‘ll never need to order in again. You can garnish these pizzas with any of your favorite toppings but we especially like this combination of arugula and prosciutto.
- 16oz bag Fresh pizza dough
- 1 cup Classic Red Tomato Sauce
- 8 ozs Fresh Mozzarella
- Extra Virgin Olive Oil for drizzling
- Salt and Pepper to taste
- 4ozs Thinly sliced Prosciutto
- 1 tablespoon dried oregano
- Handful of Arugula
Preheat the oven to 450°F and line a half sheet pan with parchment paper.
On a floured surface, roll out the pizza dough to the dimensions of your sheet pan. Transfer the dough to the sheet pan and spread a layer of Classic Red Tomato Sauce to cover all but ½ inch of the crust. Top with slices of mozzarella cheese, drizzle with olive oil and season well with salt and pepper and oregano. Bake in the oven for about 20 minutes or until the crust is nice and browned and the cheese has begun to bubble. Slice into rectangles and top each piece with prosciutto and arugula to your liking.