Caitlin Latessa-Greene(@starinfinitefood) 인스타그램 상세 프로필 분석: 팔로워 1,321,972, 참여율 0.48%

turns out chic was never about being polished. it’s just doing whatever makes your life good. last slide most importantly 💗 drop your “kind of chic” below 👇 • #itskindofchic #foodcreator #romanticizeyourlife #healthyish #womenwhocook

ROASTED CARAMELIZED CABBAGE WITH CRISPY CAPER & GARLIC CRUNCH & CREAMY HONEY-DIJON! This is the point where it all comes together. Caramelized cabbage, crispy capers, & a this honey dijon drizzle. • For the cabbage: 1 small cabbage, sliced into 6 wedges 1-2 tbsp La Tourangelle olive oil Salt and pepper to taste 3/4 cup veggie broth • Topping: 2 tbsp La Tourangelle Olive Oil 3 tbsp capers 3 cloves garlic, sliced into thin slivers 1/3 cup slivered almonds 3 tbsp chopped fresh dill 1/2 tbsp lemon zest Pinch salt • Dressing: 2 tbsp honey 2 tbsp La Tourangelle Olive Oil 3 tbsp Dijon mustard 2 tsp lemon juice Pinch 2 tbsp mayonnaise 2 tsp chopped fresh dill 1/4 tsp garlic powder 1️⃣Preheat the oven to 425. 2️⃣Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 2-3 minutes per side. Add salt and pepper to taste to one side. The wedges should be browned. Add the broth to the skillet, then cover and place the skillet in the oven for 15-20 minutes. Remove the cover and place it back in the oven for another 5-10 minutes, until the cabbage is tender and the liquid is evaporated. 3️⃣While the cabbage roasts, make the topping. Add 1 tbsp of the olive oil to a separate smaller skillet and heat over medium-high. Add the capers, garlic and almonds. Cook for about 2 minutes until the garlic and almonds are browned, but do not burn. Remove and place on a paper towel. Add the mixture to a bowl once it is cooled the add the dill, lemon zest and salt. Toss. 4️⃣Make the dressing. Add all ingredients to a jar, then whisk or shake to combine. 5️⃣Plate the cabbage, drizzle with dressing then top with the crunch. • #cabbage #healthyeats #healthycooking #salad #foodreels

ROASTED BROCCOLI SALAD WITH CRISPY WHITE BEAN CRUMBLE & LEMON CAPER CREAM! Micro-chopped broccoli + red onion, roasted till the edges char, cooled then tossed with cold mini cucumbers, & buried under a crispy white bean almond crumble & the lemon caper cream that ruins you for regular dressing. This one is a variation of the OG lemon caper dressing that so many of you already love! Charred, crispy, creamy, tangy, cold — every texture in one bite. • Salad: 2 lbs broccoli, finely chopped 1 red onion, chopped 4 tbsp olive oil 1 1/2 tsp salt 1 tsp paprika 1/2 tsp fresh dill 1/3 cup golden raisins, chopped 1/2 cup chopped roasted almonds, 1/4 cup chopped parsley 1 15 oz can white beans, rinsed and drained 3 mini cucumbers, sliced • Dressing: 1/4 cup olive oil 1/4 cup Greek yogurt Juice and zest of 1 lemon 1 tbsp capers, chopped 1 clove garlic, minced 1 tbsp maple syrup 1 tsp Dijon mustard 1/2 tsp salt 1/2 tsp dried oregano Pepper to taste 3 tbsp finely shredded parmesan cheese • 1️⃣Preheat the oven to 425. Line one sheet pan with parchment paper and another sheet pan without. Place the one without in the oven while it preheats. 2️⃣Add the broccoli and the red onion to a bowl, with 2 tbsp olive oil, 1 tsp salt and the paprika and toss. Add the veggies to the hot sheet pan and roast for 30-35 minutes. 3️⃣Pat the white beans dry, then roughly chop. Add the white beans to the other sheet pan, add 1 tbsp olive oil, salt and dill and toss and roast for about 20 minutes, tossing halfway. 4️⃣Make the dressing. Add all ingredients to a jar and shake. For a thinner consistency, add water 1 tsp at a time. 5️⃣When the broccoli has cooled, toss it with the cucumber. When the white beans have cooled, toss it with the raisins, parsley and almonds. Plate the broccoli, top with the crumble and dress as desired. • #broccolisalad #roastedvegetables #healthyrecipes #easyhealthyrecipes #saladrecipes

BANG BANG TUNA CRISPY RICE SUSHI SALAD! I’m not paying $22 for a bowl of rice and a scoop of tuna. Not when this lives in a jar in my fridge 🙃 The whole thing is layers — you don’t stir it, you don’t roll it, you don’t need a bamboo mat. You pack it, you flip it, you scoop it into seaweed with your hands. It’s the creamy bang bang sauce & crispy rice on top that makes it, so don’t skip either thinking it’s optional. It isn’t. I use @safecatchfoods tuna that I purchase from Costco— they’re the only brand to test every tuna for mercury—it feels good knowing I am putting good quality food into my body! #safecatchpartner  • *dress to taste, did not use it all* For the dressing: 3 tbsp mayonnaise 4 tbsp plain Greek yogurt 3 tbsp sweet chili sauce 1-3 tbsp sriracha (depending on how spicy you like it) • For the salad: 1 cup cooked white rice 1/2 tbsp sesame oil 1-2 tbsp chili crisp 1/2 cup thinly sliced mini cucumbers 1/3 cup shredded carrots 1 can Safe Catch tuna 1/2 cup edamame 1/4 cup chopped red onion 3 tbsp chopped fresh cilantro 3 tbsp chopped nori sheets 1/4 avocado, chopped Cut up nori, for serving Sesame seeds, for serving • 1️⃣Make the other rice. Add the rice to a parchment lined sheet pan or air fryer liner. Add the sesame oil and chili crisp and toss, then flatten it down and either air fry for 10-15 minutes on 400 or bake for 35 minutes on 400 (tossing halfway). 2️⃣ Make the sauce in a small dish. Add the mayonnaise, yogurt, sweet chili and sriracha and mix until smooth. 3️⃣To a large jar (or bowl) add the cucumber, carrots, tuna, edamame, red onion, cilantro, nori and avocado. Add crispy rice (measured to your liking) and dressing to taste. Shake or toss. 4️⃣Serve with cut up nori as a vehicle for stuffing and sesame seeds for garnish. • #crispyrice #tunarecipe #healthysnacks #sushiathome

ROASTED ZUCCHINI WITH FETA-BASIL-PISTACHIO CRUMBLE! Charred, jammy, crunchy, creamy — all from a zucchini. 🌿 If your zucchini has ever come out forgettable, this is the fix. Roast it till the edges go deep & the center is jammy, pile on a basil-pistachio-feta crumble, then drizzle the whole thing in honey tahini. It’s the one that disappears off from my table first. My “OG” crumble—this recipe is an oldie with an upgrade 👌 • For the zucchini: 4 small zucchini 2-3 tbsp olive oil 3/4 tsp salt Handful of arugula • For the crumble: 1/4 cup pistachios 1/4 cup feta cheese 3 tbsp basil zest of 1/2 lemon Salt to taste Pepper to taste • For the tahini: 2 tbsp tahini 1/2 tbsp honey 1 tsp lemon juice Pinch salt Water to thin • 1️⃣Preheat the oven to 425. Place a cast iron pan in the oven for 15 minutes to get it hot. 2️⃣Slice the zucchini in half lengthwise, then score the tops of the zucchini diagonally, and then slice into thirds. 3️⃣Add the zucchini to a plate and top liberally with salt. Let the zucchini sit for 15 minutes then pay dry with paper towels. Do not rinse. 4️⃣ Remove the pan from the oven, add the oil (i used two pans and divided oil in half) then add the zucchini face down. Place in the oven for 30 minutes, flipping halfway. 5️⃣While the zucchini is roasting, make the crumble. Chop up the pistachios, then add the feta cheese, the basil, lemon zest, salt and pepper. Continue to chop until it creates a nice crumble. 6️⃣Make the drizzle. Add the tahini, honey, lemon juice and salt to a small bowl. Whisk, then add water 1 tablespoon at a time and whisk until desired consistency. 7️⃣add arugula, Top the zucchini with the crumble and tahini, if using. • #zucchinirecipes #summerproduce #plantforward #easyweeknightdinner #vegetableforward

CUCUMBER-CHERRY-BERRY-FETA SALAD! (with hot honey-balsamic dressing.) Fruit in a salad? Let me change your mind. this one has everything: sweet cherries, juicy blackberries & blueberries, cold crisp cucumber, salty feta, crunchy sweet& salty pistachio, & fresh mint — all pulled together with a bright hot honey-lemon balsamic dressing. Sweet, salty, crunchy, creamy in one bite. It’s the salad I’ve made on repeat all summer! Using @latourangelle olive oil—the highest quality out there! This one with fruity notes—perfectly balanced • 1 1/2 cups Cherries, halved 1 1/2 cups Blueberries 1 1/2 cups Blackberries 1 1/2 cups sliced mini Cucumbers 1/2 cup Feta 1/4 cup fresh chopped Mint 2 handfuls arugula 1/2 tsp lemon zest >>add everything to a bowl with pistachios (below) and dressing to taste(below) and toss • Pistachios: 1/2 cup pistachios Drizzle hot honey Pinch salt Pinch garlic powder >>toss together and roast on parchment linedd sheet pan at 325 for 5-7 minutes, then chop • Dressing: 1/4 cup La Tourangelle olive oil 1 tbsp hot honey 1 tbsp balsamic vinegar 1 tbsp Lemon juice 1/4-1/2 tsp Salt Pepper to taste >>add all ingredients to a jar and shake • #summersalad #cherryseason #saladrecipe #easyhealthyrecipes #feelgoodfoodie

CHEESY TOMATO & BASIL EGGPLANT ROUNDS 🍆🧀 If you loved the spinach & feta version, this one’s for you. All the cozy eggplant parm flavor, tucked into a little round you eat with a fork. Here’s the move: slice the eggplant into thick rounds, core out the centers, & sauté that scooped flesh with onion, garlic, and juicy summer tomatoes. Fold in fresh basil and cheese, spoon it all back into the rounds, (top with a little breadcrumb) if you want the crunch) & bake until golden and bubbly. Using La Tourangelle olive oil, the best quality out there—the only one I use! • **I used a cookie cutter to make cut the holes, but you can easily use a knife.** • 1 large eggplant 1 medium yellow onion, chopped 3 roma tomatoes, chopped 2 cloves garlic, minced 3 tbsp La Tourangelle olive oil, plus more for brushing tops 1/2 tsp salt Pepper to taste 1 1/2 cups shredded mozzarella 1 cup shredded Parmesan cheese 1 egg 1 tsp dried oregano 1/2 cup fresh chopped basil Breadcrumb, optional • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper, lightly grease it and set aside. 2️⃣Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or a knife to cut out a round hole in the eggplant rounds, leaving a small edge. Set the edges onto the sheet pan spread out, then chop the middle parts into small cubes. 3️⃣Heat the olive oil over medium-high heat, add the eggplant and the onion and sauté for about 10-12 minutes until tender and cooked. Add the tomatoes and garlic, the salt and pepper and continue to sauté for about 3-4 minutes, until tomatoes are soft. Remove from the heat and set aside to cool for about 10 minutes. 4️⃣Add the mixture to a mixing bowl, then add the basil, oregano, mozzarella and Parmesan and mix to combine. Add the egg and mix to combine. 5️⃣Add the mixture to the eggplant round edges on the sheet pan. Make sure to fill them completely. Top with a sprinkle of breadcrumb, if desired. 6️⃣Brush the edges with more olive oil, then place into the oven for 25-27 minutes. • #eggplant #stuffedeggplant #eggplantrecipe #healthyrecipe #tomatoses

ZUCCHINI & SWEET POTATO SALAD WITH ZESTY SALAD DRESSING! Corn, zucchini, sweet potato — all at once, while you still can. 🌽This is the salad I make on repeat from July through September. Everything roasts on one pan, the almonds and feta go in raw, and the shallot dressing is the whole reason it works. Warm salad supremacy. • 2 medium zucchini, finely chopped 1 red onion, chopped 2 ears corn, shaved  ½ cup plus 3 ½  tbsp olive oil, divided 1 ½ tsp salt, divided ¼ tsp black pepper, divided 1 ½ tsp garlic powder, divided 2 medium sweet potatoes, chopped into small cubes 1 15-oz can chickpeas, rinsed and drained, 1 tsp paprika 1/4 cup Marukan Organic Rice Vinegar 2 tbsp maple syrup  1 tbsp lemon juice 2 tsp dijon mustard 1 tsp lemon zest 2 clove minced garlic ¼ cup chopped shallots 3 cups chopped arugula ½ cup crumbled feta cheese  ½ cup chopped fresh parsley • 1. Preheat the oven to 425. Line two separate sheet pans with parchment paper. 2. Place the zucchini, onion and corn onto one sheet pan, divided by each veggie. Drizzle with 2 tablespoons olive oil, then season with ½ teaspoon salt, ⅛ teaspoon pepper and ½ teaspoon garlic powder. Toss to combine. 3. Next, add the sweet potatoes and chickpeas to the second sheet pan, then drizzle with 1 ½ tablespoons olive oil, ½ teaspoon salt, the remaining garlic powder and the paprika. Roast both sheet pans for 25-30 minutes, tossing halfway. 4. While the veggies roast, make the dressing. Add the remaining olive oil, rice vinegar, maple syrup, lemon juice, mustard, salt, pepper, lemon zest, garlic and shallots to a jar with a cover. Secure the cover and shake until well combined.  5. Assemble the salad. Add the arugula, roasted veggies and sweet potatoes, feta cheese, parsley and almonds to a large bowl. Add dressing to taste and toss to combine. • #summersalad #sheetpanrecipes #zucchinirecipes #plantforward #easyweeknightmeals

GARLIC-HERB CABBAGE ROUNDS WITH LEMON-PISTACHIO-PARMESAN CRUMBLE! Stop walking past the cabbage. One head, split into thick steaks, brushed with garlic herb butter until every layer soaks it up, then roasted hard until the edges char and the inside goes silky. Finished with a Parmesan-pistachio crumble that refuses to stay on the fork. the char-crunch-cream treatment cabbage deserves. It’s cheap, it’s mostly hands-off, and it converts the cabbage skeptics every single time. I promise. • For the cabbage: 3 tbsp unsalted butter, melted 1/2 tbsp olive oil, plus more for the sheet pan 1 1/2 tbsp chopped fresh thyme 3 cloves minced garlic 1 tsp salt 1/2 tsp pepper 1 green cabbage, cut into 3/4 inch-thick rounds • For the crumble: 1 oz Parmesan cheese, chunks Handful chopped arugula 1/3 cup pistachios 1/2 tsp lemon zest Salt to taste Pepper to taste • Optional for serving: Tahini Honey • 1️⃣Preheat the oven to 425. 2️⃣Add the butter, olive oil, thyme, garlic, salt and pepper to a small bowl. Mix to combine.3️⃣Drizzle a little olive oil onto the sheet pan, then place the cabbage rounds spread out onto the sheet pan. Divide the butter mixture onto the cabbage rounds and brush the mixture over the tops and sides of the cabbage. Place them in the oven for 40-50 minutes, until the cabbage is tender. To finish and brown the tops, place the cabbage under the broiler for 1-2 minutes. 4️⃣While the cabbage roasts, make the crumble. Add the pistachios to a cutting board and begin to chop. Add the Parmesan and chop some more, then add the arugula and continue to chop. Add the lemon zest, salt and pepper and mix everything together until it forms a “crumble.” 4️⃣Plate the cabbage, then top with the crumble. Drizzle with tahini and honey, if using. • #roastedcabbage #cabbagerecipes #vegetableforward #easyweeknightdinner #glutenfreerecipes

PARMESAN PANKO CRUSTED SALMON! IT’S NOT THE SALMON. It’s the crust. 🔥 Panko + parmesan + scallion + lemon zest, packed onto a glazed fillet and baked until it shatters — over a whipped ricotta + yogurt base that makes the whole thing taste like a $40 restaurant plate. It’s one sheet pan. That’s the secret. If you think you don’t like salmon, you haven’t had it like this. • For the salmon: *may not need all of the topping mixture* 1 tbsp olive oil, plus more for the topping 2 tbsp honey 1 tsp paprika ½ tsp garlic powder ¼ tsp salt, plus more for the salmon 1 ½ cups Panko Breadcrumb (can sub GF or pork panko) ¾ cup finely shredded Parmesan cheese ½ cup chopped scallions, plus more for garnish 1 tsp lemon zest 2 lb salmon filet • For the whipped ricotta-yogurt: 1 cup ricotta cheese 1 cup unsweetened plain Greek yogurt ¼ tsp salt ½ tsp dried dill ½ tsp dried oregano Squeeze lemon juice • 1️⃣Preheat the oven to 375. Line a sheet pan with parchment paper and set aside. 2️⃣Add the panko, Parmesan, scallions and lemon zest to a bowl and mix to combine. 3️⃣Next, mix together the olive oil, honey, paprika, garlic powder and salt in a small bowl and whisk until smooth. Place the bowl in the oven to barely warm it up for about 1 minute, to make it easier to spread. Next, place the salmon on the sheet pan, season with some salt, then pour the honey mixture over the salmon and brush it evenly over the surface. Pile the panko topping over the salmon until the whole surface has a thick layer, then gently pat it down. Drizzle a generous drizzle of olive oil over the top of the salmon, then place it in the oven for 15-17 minutes, until the salmon flakes easily with a fork. *the thickness of the filet may require more or less time, so check it after 13 minutes.*4️⃣While the salmon roasts, make the whipped ricotta and yogurt. Add the ricotta, yogurt, salt, dill, oregano and lemon juice to a mixing bowl and use a whisk or a stand mixer to blend it together. 5️⃣To serve, spread a layer of the ricotta onto a plate and top it with a slice of salmon. Garnish with extra scallions. • #salmonrecipes #crispysalmon #whippedricotta #

ROASTED CABBAGE SALAD WITH CRUNCHY PEANUT VINAIGRETTE & CANDIED HONEY SESAME CHICKPEAS! Crunchy peanut vinaigrette > creamy peanut sauce. Fight me. 🥬 Here’s the thing about roasted cabbage: char the edges & it stops being sad boiled cabbage & starts being the best base for texture you’ve ever had. Pile on crispy honey sesame chickpeas, then drown it all in a peanut sesame vinaigrette that’s shaken, not blended — so it stays crunchy instead of creamy. Use @latourangelle cooking oils— they are the only ones I use because they are simply the best! • For the cabbage: 1 head cabbage, chopped 1 tbsp La Tourangelle olive oil 1 tbsp La Tourangelle sesame oil 1/2 tsp salt Pepper to taste 1/2 cup matchstick carrots 1 cup chopped arugula 1/3 cup chopped cilantro • For the dressing: 1/4 cup peanuts 1/4 cup La Tourangelle olive oil 1 tbsp La Tourangelle sesame oil 3 tbsp fresh chopped cilantro 1 tsp fresh grated ginger 1 clove garlic 1/2 tsp salt 3 tbsp tamari soy sauce 3 tbsp honey 2 tbsp rice vinegar 1/2 tbsp red pepper flakes • For the chickpeas: 1 15-oz can chickpeas, rinsed and drained 2 tbsp honey 1/2 tbsp @latourangelle olive oil 1/2 tsp salt 1 tbsp sesame seeds • 1️⃣Preheat the oven to 425.2️⃣ Add the cabbage to a sheet pan, then add the olive oil, sesame oil, salt and pepper. Toss to combine then place it in the oven for 30-35 minutes, tossing halfway.3️⃣Pat the chickpeas dry. Add the chickpeas to a separate sheet pan and place them in the oven for 20 minutes. Remove from the oven and add the honey, olive oil, salt and sesame seeds and toss to coat. Place them back in the oven for 8 minutes, until the honey is caramelized. Remove, toss to ensure the sesame seeds stick and then allow them to cool completely. 5️⃣While everything roasts, make the dressing. Add everything to a bowl or jar and mix well to combine.6️⃣Next, add the carrots, arugula and cilantro to the cabbage pan and toss. Add the cabbage to a bowl, then the chickpeas and dress to taste. • #cabbagerecipes #plantforward #saladsofinstagram #easyhealthyrecipes #crunchysalad