Carina Wolff

#30minutemeals #budgetmeals

a fun fall salad! full recipe in my substack

#cooking #recipes #healthyfood

#recipes #cooking #healthyeats

#fallrecipes #cooking #recipes

spicy butternut squash pasta with crispy sage and burrata using @Banza🍕🍝🫘 gemelli chickpea pasta! (recipe below) #banzapartner I have been a Banza chickpea pasta girlie since literally 2016 (scrolled back on my old blog to find the exact date of my first post hahaha). Pasta has always been my favorite meal, and it was such a game changer when I discovered I could eat chickpea pasta as my fiber and protein source. Each serving of Banza has 20g protein and 8g of fiber! RECIPE ½ butternut squash, cubed (about 3 cups) 2 tbsp olive oil, divided Salt ½ cup bone broth or vegetable broth 8-10 sage leaves 1 tbsp butter 1 shallot, finely chopped 2 cloves garlic, finely chopped 1 tbsp tomato paste 1 tbsp calabrian chili (plus more, to top) ⅓ cup heavy cream 1 (8 oz) box Banza gemelli 4 oz burrata Preheat oven to 400 F. Add cubed butternut squash to a baking sheet, and toss with the olive oil and a pinch of salt. Bake for 30-35 minutes until squash is soft, flipping halfway through cooking. While the squash is roasting, prepare your Banza pasta according to package. Reserve at least ½ cup pasta water before draining. When squash is ready, add to a blender with broth and blend until pureed. In a large skillet, add 1 tbsp olive oil on medium heat. Add the sage, and fry for about 30 seconds or until crispy. Remove immediately and transfer to a paper towel-lined plate to drain excess oil. In the same skillet, heat up butter on medium heat. Add shallots, and cook for 3-4 minutes until softened. Add in garlic, tomato paste and Calabrian chili. Cook for 1-2 minutes until tomato paste is brick red, then add in the squash puree. Mix together, and then add in the cream. Bring to a simmer and let cook for a minute or two until thickened. Then add a splash of pasta water to get your desired consistency. Mix in the drained Banza pasta, and add more pasta water, if needed. Transfer to bowls and top with burrata, crispy sage, and some more Calabrian chili.

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full recipe in my substack!! #falldinnerrecipes #summersalad #healthyrecipes

summer dessert 🤝🏻 fall dessert RECIPE (serves 2-4) -2 apples, sliced (I used honeycrisp) -1 tbsp olive oil -1/3 cup pure maple syrup -1 tbsp corn starch -1 tsp cinnamon - Vanilla ice cream - Flake salt Preheat oven to 350 F. Add apple slices to a baking dish, and toss with olive oil, maple syrup, corn starch, and cinnamon. Bake for 45 minutes, mixing every 15 minutes, until apples are soft and golden brown. Remove from oven and immediately top with scoops of vanilla ice cream. Top with more maple syrup and flake salt, if desired

crispy crunchy smashed potato salad (full recipe below) with chickpeas, avocado, cucumber, celery, and a creamy yogurt ranch dressing. when i filmed this recipe, i realized that i wanted more ranch dressing in this, so i made sure to double it in the recipe! also, this tastes really good with feta if you want to add that in!! RECIPE (serves 2) Smashed Potato Salad 1 ½ lbs gold potatoes Olive oil garlic powder & onion powder 1 1/2 cup chickpeas, rinsed and drained 2 stalks celery, chopped 2 Persian cucumbers, chopped ¼ red onion, chopped 1 avocado, diced ¼ roughly chopped parsley Crushed red pepper Yogurt Ranch 1 cup Greek yogurt 1/4 cup chopped dill 2-3 scallion stalks, finely chopped (reserve some for garnish) 3 tbsp white vinegar 1 tsp onion powder 1/2 tsp garlic powder Pinch of salt & pepper 2-3 tbsp water, to thin out Preheat oven to 425 F. Add potatoes to a large pot, cover with water, and bring to a boil. Cook for about 30 min until potatoes are tender and easily pierced with a fork. Drain in a colander and let potatoes set for 5 minutes to cool. Add the potatoes to a bowl along with 1 1/2 tbsp olive oil, a dash of garlic powder and onion powder, and salt and pepper. Toss until potatoes are coated, and add to a parchment paper lined baking sheet. Smash the potatoes with the bottom of a glass, and then drizzle on a little more olive oil. Bake for about 40 minutes until potatoes are golden and crispy. Make your yogurt ranch by whisking together ingredients in a small bowl. Thin out the dressing to your deserved consistency, starting with 2 tbsp water When potatoes are ready, let cool slightly, and then break up into smaller pieces with your hands. Add to a large bowl along with chickpeas, celery, cucumbers, red onion, avocado, and parsley. Toss in the ranch dressing along with another small pinch of salt and crushed red pepper. Serve immediately!

something new to try in los angeles — the frogtown flea crawl! #losangeles #whattodoinlosangeles #losangeleslife

the food was so good! #losangeles #lathingstodo #losangelesfood