Cheesy Marinara Beans

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/3 cup tomato paste

• ¼ cup dry white wine

• 1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano

• 3 cups cooked corona beans or two 15-ounce cans no-salt-added cannellini beans, rinsed

• 2 tablespoons chopped fresh basil, plus more for garnish

• 2 tablespoons chopped fresh oregano, plus more for garnish

• 2 tablespoons chopped fresh parsley, plus more for garnish

• 1 large egg, lightly beaten

• 2/3 cup whole-milk ricotta cheese

• ½ cup grated Parmesan cheese, divided

• 1 cup shredded fontina cheese

Directions

• Heat oil in a large broilersafe skillet over mediumhigh heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it starts to darken, about 2 minutes. Add wine and cook, scraping up any browned bits, until thickened, about 1 minute. Add tomatoes and their juice, crushing the tomatoes with your hand as you add them. Stir in beans, basil, oregano and parsley. Bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 18 to 20 minutes.

• Meanwhile, place rack in upper third of oven; preheat broiler to high. Combine egg, ricotta and 1/4 cup Parmesan in a small bowl.

• Gently stir the ricotta mixture into the bean mixture. Sprinkle fontina and the remaining 1/4 cup Parmesan on top. Broil until the cheese is melted, 2 to 3 minutes. Garnish with more herbs, if desired.

Sweet Potato-Black Bean Tacos

Ingredients

• 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes

• 1 teaspoon smoked paprika

• ¾ teaspoon garlic powder

• ½ teaspoon salt

• 3 tablespoons extra-virgin olive oil, divided

• ½ cup finely chopped red onion

• 1 (15 ounce) can no-salt-added black beans, rinsed

• ½ cup water

• 1 tablespoon lime juice

• 8 (5 inch) corn tortillas, warmed

• 1/3 cup crumbled queso fresco

• 1 medium avocado, thinly sliced

• Sour cream, salsa, toasted pepitas and/or fresh cilantro leaves for serving (optional)

• Lime wedges for serving

Directions

• Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through.

• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine.

• Add 1/2 cup water to the remaining bean mixture in the skillet over medium-high heat; stir and mash the bean mixture with the back of a fork or a potato masher until it’s almost smooth but some bean chunks remain. Remove from heat; stir in lime juice.

• To serve, spread 1 1/2 tablespoons mashed bean mixture onto each tortilla and spoon 2 tablespoons sweet potato mixture over the bean mixture. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 pound ground chicken

• 1 cup chopped red onion

• 1 cup halved grape tomatoes

• 2 teaspoons dried Italian seasoning

• ¼ teaspoon salt

• 8 ounces whole-wheat penne

• 2 cups unsalted chicken broth

• 1 cup marinara sauce

• ½ cup heavy whipping cream

• 5 ounces fresh baby spinach

• ½ cup chopped fresh basil, plus more for garnish

Ground Chicken

Pasta

• ½ cup low-moisture partskim shredded mozzarella cheese

• Grated Parmesan cheese (optional)

Directions

• Heat oil in a large, highsided skillet or Dutch oven over medium-high heat. Add chicken; cook, stirring often to break up the meat, until cooked through and beginning to brown, 6 to 8 minutes. Add onion, tomatoes, Italian seasoning and salt; cook, stirring often, until the onion is softened and the tomatoes are breaking down, 4 to 5 minutes.

• Stir in pasta, broth, marinara and cream; bring to a simmer over medium-high heat. Cover and simmer, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Stir in spinach (in batches, if necessary), basil and mozzarella; cover and cook until the spinach wilts and the cheese melts, about 2 minutes. Garnish with more basil and Parmesan, if using.

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