Caitlin Latessa-Greene(@starinfinitefood) 인스타그램 상세 프로필 분석: 팔로워 1,306,401, 참여율 0.48%

WHIPPED RICOTTA-FETA DIP WITH ROASTED POBLANO, CORN & BASIL. I piled hot corn over whipped ricotta…and now I can’t stop. Creamy, warm, a little smoky from the poblano, fresh from the basil, and finished with just enough salt to make it addictive. The kind of thing you set down with chips and suddenly it’s gone. Save this for when you want something that feels a little extra but is actually simple. • • POBLANO MIXTURE: 1️⃣(make then cool) Add the following to a baking sheet and baking on 425 for 20-25 minutes (until soft) 2 poblano peppers, seeded and halved 1 jalapeño pepper, seeded and halved 2 shallots, peeled and quartered Olive oil drizzled 2️⃣ Remove them from oven, allow to cool then remove skins and stems. Cut into small pieces 3️⃣ Add 2 cups of frozen, thawed corn to a skillet over medium high, and sauté for 4-5 minutes, then remove all but 1/2 cup of corn and place it in a bowl. Add 1/3 cup chopped scallions and sauté for another minute. Remove from heat. 4️⃣DIP: (add the following to food processor and process for 30 seconds) 1 1/2 cups Ricotta Cheese 4 ounces Feta Cheese 1/4 cup Greek Yogurt 1 teaspoon cumin 1/2 tsp paprika 1/2 tsp garlic powder 1 tablespoon chipotle hot sauce (or adobo) 1/2 teaspoon salt Juice of 1/2 lime 5️⃣Add the 1 1/2 cups sautéed corn, then process again for 30 seconds. 6️⃣Add the dip to a bowl with 1/4 cup chopped basil Chopped Poblano pepper/shallot mixture 7️⃣Add the dip to a bowl, top with the corn and scallions and a drizzle of hot honey. • #easyrecipes #recipevideo #foodinspo #foodporn #cincodemayo

SPRING INTO SUMMER SALAD! Comment “RECIPE” to get this one sent to your inbox 📥 Caramelized roasted cabbage, tangy pickled radish, crisp celery and a pistachio-feta-basil crispy chickpea crumble—tossed in a *drinkable* chive vinaigrette. This dressing has the PERFECT balance of bright & tangy, thanks to @marukanvinegar Genuine Brewed Rice Vinegar and @latourangelle Olive Oil. Using rice vinegar in dressings creates a bold, tangy flavor—slightly sweet with less acidity. You will want to double this dressing—SUPER versatile for any salad or veggie dish! #MarukanVinegarPartner #latourangellepartner • #foodreel #saladrecipe #healthyfoodporn

Free E-Book: SPRING SALAD PLAYBOOK! Stop making flat salads. These 5 are layered, textured, and built to actually satisfy. Comment “SPRING” to get your copy. • #springrecipes #healthysalads #easymeals #homecooking #foodreels

ASPARAGUS & CHARRED LEEK SALAD WITH SAVORY PARMESAN WALNUT CRUMBLE! This crumble topping is worth making on its own 🤌Asparagus & leeks layered with a savory parmesan walnut topping that makes every bite. Textures & flavors 10/10. • Makes: 6-8 side servings • 2 lbs asparagus, trimmed and diagonally cut into thirds 2 leeks, cleaned and sliced 3 tbsp olive oil, divided, plus more for tossing 1/2 tsp salt, plus more for crumble Pepper to taste Honey Juice of 1/2 lemon 3/4 cup panko breadcrumb (regular, gluten-free or pork panko) 1/2 cup shredded Parmesan cheese 1/3 cup chopped, toasted walnuts 3 tbsp finely chopped fresh parsley Lemon zest, optional for garnish 1️⃣Heat a large skillet over medium-high. Add 1 tbsp olive oil and the asparagus and toss. Add 1/4 tsp salt and pepper to taste then cook for about 5-7 minutes, until slightly browned but still crisp. Remove from the stove and set aside. 2️⃣Heat a second skillet over medium-high. Add 2 tbsp of olive oil and the leeks with the remaining salt and cook for about 2-3 minutes. Flip them, then cover and reduce the heat to medium. Cook for another 4-5 minutes. Remove them from the stove and place them on a cutting board to cool. 3️⃣Make the topping. Add the panko, walnuts, Parmesan, parsley, pinch of salt and pepper to a bowl. Toss to combine and set aside. 4️⃣Chop the cooled leeks into small pieces, then add them to the asparagus. Add a small drizzle of honey, the lemon juice and salt and pepper to taste. Toss together. 5️⃣Place the asparagus and leeks into a medium sized bowl, add the topping and toss to combine. Drizzle with a little olive oil and add a little lemon zest, if using. • #asparagus #asparagusrecipe #veggierecipes #vegetablerecipes #leeks

SPICY BANG BANG TUNACADO! (wrapped in cucumber, no rice!) I didn’t expect this one to hit like it did—creamy, crunchy, fresh. textures are a 10/10. I absolutely love @safecatchfoods tuna because they’re the only brand to test every tuna for mercury, and it feels good knowing I am putting good quality food into my body! Plus, it’s packed with protein and keeps me satisfied for hours 💥 • Ingredients: 2 cans Safe Catch Foods Yellowtail Tuna that I get from Costco, drained (you do not have to drain this tuna but I did for this recipe) 3 tbsp chopped scallions, divided ½ avocado, chopped Salt to taste 3 tbsp mayonnaise 4 tbsp plain Greek yogurt 3 tbsp sweet chili sauce 1-3 tbsp sriracha (depending on how spicy you like it) 2 English cucumber, thinly sliced lengthwise (I suggest using a mandoline) ½ cup shredded carrots 1 tbsp sesame seeds 1 tbsp crushed cashews Soy sauce (tamari if gluten-free), for dipping Instructions: 1️⃣Make the sauce in a small dish. Add the mayonnaise, yogurt, sweet chili and sriracha and mix until smooth. 2️⃣Make the crunch. Add the sesame seeds, cashews and 1 tablespoon of scallions to a small dish and mix to combine. Set aside.3️⃣Add the tuna to a bowl with 2 tablespoons of the scallions, the avocado, pinch of salt to taste and ¾ of the sauce. Mix until well combined and creamy. 4️⃣Create the roll by slightly overlapping ½ of the cucumber slices until you have a rectangle. Pat the top dry with a paper towel, then add ½ the carrots and ½ the tuna mixture on top toward the edge of the roll. The cucumbers should be parallel to the carrots and tuna. Carefully roll the cucumber over the carrots and tuna and tighten it, then roll it all the way to the end to create a cylindrical roll. Repeat with the remaining carrots and tuna.5️⃣Carefully slice the rolls like sushi, then plate it and top with a dollop with the extra sauce, a sprinkle of crunch and soy sauce for dipping. • #tunacado #cucumberwrap #foodreels #easyrecipes #healthyish

CAULIFLOWER & CHICKPEA VEGGIE QUINOA BOWLS WITH CITRUS & CHARRED SCALLIONS! Crispy cauliflower. Spiced chickpeas. Jammy charred scallions. And that citrus drizzle that wakes everything up. This is what happens when you actually build a bowl with contrast — warm, bright, creamy, and a little crunch in every bite. Not a sad veggie bowl. Not even close. • *makes about 3 bowls or 4-5 side servings* 1 head cauliflower, cut into florets 5 1/2 tbsp olive oil, divided 1 ¼ tsp salt, divided 1 tsp paprika ½ tsp garlic powder ½ tsp chili powder 1 15 oz can chickpeas, rinsed and drained ½ tsp cumin ⅓ cup pepitas 1/3 chopped fresh cilantro, plus more for garnish 3 tbsp lemon juice Zest of ½ lemon Pepper flakes to taste 4 scallions, trimmed & cut into thirds ⅓ cup chopped dates 1 clove minced garlic, divided 2 cups chopped kale 2 cups cooked quinoa • 1️⃣Preheat oven to 425. Line a small sheet pan with parchment paper & place a large sheet pan in oven while it preheats. 2️⃣Add cauliflower to hot sheet pan, then add 2 tbsp of olive oil, ½ tsp salt, paprika and garlic powder & toss. Spread & place in oven for 25 mins, until just about crisp & tender. Remove and add the kale, then toss and place back in the oven for another 5 minutes. Toss once more and set aside. 3️⃣Add chickpeas to small sheet pan lined with parchment paper, add 1/2 tbsp of olive oil, ½ tsp salt, chili powder & cumin & toss to coat. Place in oven for 20 mins. After 20 mins, remove chickpeas & add pepitas & ⅓ cup cilantro. Toss and set aside. 4️⃣Make topping. Heat skillet over med. heat, brush with some oil & add scallions. Sear for 2-3 minutes per side, remove them & chop. Add to a bowl with 3 tbsp olive oil, lemon juice, 1 clove of garlic, dates, lemon zest & salt & pepper to taste. Mix to combine & set aside. 5️⃣Add a scoop of quinoa to a bowl, top with a few spoonfuls of cauliflower & chickpeas, a spoonful of scallion mixture & drizzle of dressing. • #veggielover #healthybowls #cauliflowerrecipes #easyweeknightmeals #foodreels

CREAMY (high protein) SPINACH PIE SPAGHETTI SQUASH! This is what happens when spinach pie meets creamy, melty comfort food. The squash soaks up all that herby, creamy goodness and turns into something that feels way richer than it should. soft, savory, a little nutty from the pine nuts, and finished with that salty bite of parmesan that pulls everything together. And yes—it happens to be high protein, but that’s not why you’re making it. You’re making it because it tastes like this. • For the spaghetti squash: 1 large spaghetti squash, seeded & halved width-wise 1 head garlic, top sliced off Olive oil Salt • For the sauce: 1 1/2 cup cottage cheese 4 oz feta cheese, broken up 1/2 cup almond milk 1 1/2 tbsp cornstarch 1/2 tsp salt Pepper to taste 1 cup Parmesan cheese, packed 2 cups baby spinach • Optional for topping: Toasted pine nuts Chopped fresh parsley Freshly cracked pepper Extra Parmesan cheese • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.2️⃣Drizzle the insides of the squash with olive oil and season with some salt. Place them face down onto the sheet pan. Add the head of garlic to a separate piece of parchment paper, drizzle with a little oil and wrap the head in the parchment paper and place next to the squash. Bake for 35 minutes.3️⃣Remove the sheet pan from the oven and allow the squash to cool. 4️⃣Meanwhile, make the sauce. Add the cottage cheese, feta, milk, cornstarch, salt and pepper to a high speed blender. Squeeze the garlic from the skins and add to the blender. Blend until smooth.5️⃣Add the sauce mixture to a saucepan and heat over medium heat. Once it begins to steam, add the Parmesan and the spinach to the warm mixture and stir until the cheese is melted and the spinach is wilted and cooked.6️⃣Gently remove the squash flesh from the skins and add it to the sauce, then toss it to coat. Cook for about 5 minutes. 7️⃣To serve, place the squash into a pasta bowl, top with the parsley, pine nuts, pepper and extra Parmesan. • #comfortfoodupgrade #spaghettisquashrecipes #creamyrecipes #healthyrecipes #foodporn

SWEET POTATO SALAD WITH CRISPY PARMESAN-ARTICHOKE CRUMBLE! This is how you turn sweet potatoes into an epic salad. Roasted until caramelized, layered with herbs, & finished with a crispy parmesan–artichoke crumble that hits every texture. The creamy cumin dressing pulls it all together. Always use a good quality olive oil—me, I only use @latourangelle—best tasting & best quality out there! • Dressing: 3 tbsp La Tourangelle Olive Oil 2 tbsp plain Greek yogurt 1 tbsp maple syrup 1 tbsp Dijon mustard 1/2 tbsp balsamic vinegar 1/2 tsp dried oregano 1/2 tsp cumin 1/4 tsp salt Pepper to taste • Salad: 2 1/2-3 lbs sweet potatoes, peeled and chopped 2-3 tbsp La Tourangelle Olive Oil 3/4 tsp salt 1 tsp dried basil 1/2 tsp garlic powder 2 cups chopped arugula • Topping: 1 cup jarred artichoke hearts, drained/ patted dry/ finely chopped 3/4 cup shredded Parmesan cheese 1 tbsp La Tourangelle Olive Oil 1/2 cup chopped scallions 1/4 cup chopped cashews 1 tsp lemon zest • 1️⃣Preheat the oven to 425. Line a large sheet pan and a small sheet pan with parchment paper. 2️⃣Add the sweet potatoes to the large sheet pan, add the olive oil and seasonings and toss to coat. Spread out the sweets and roast for 25-30 minutes, tossing halfway. Remove from the oven and allow to cool. 3️⃣Add the artichokes and Parmesan to the small sheet pan, then drizzle with the olive oil and toss. Place it in the oven for 12-16 minutes, tossing a bit at the 8 minute mark. The edges should be crisp and the Parmesan just browned when you remove it from the oven. Allow it to cool. 4️⃣Make the dressing. Add all the ingredients to a jar and whisk or shake to combine. 5️⃣Once the sweets are cool, add the arugula to the sheet pan and toss. 6️⃣Once the artichokes are cool, gently break apart the crispy cheese to create a crumble, then add the cashews, scallions and lemon zest. Toss. 7️⃣Plate the salad, then top with the crumble and dress to coat. Toss everything together. • #sweetpotatorecipes #healthyrecipes #saladideas #easyrecipes #foodporn

SMASHED ZUCCHINI & CHICKPEA SALAD WITH AVOCADO & PISTACHIOS! Zucchini doesn’t need saving—it just needs this. Smash it, crisp it, and layer it with avocado, herbs, and pistachios for something that hits way harder than it should. Textures and flavors 10/10. • For the salad: 3 large zucchini Salt 2 tbsp olive oil 1 tsp paprika ½ tsp garlic powder ¼ cup chopped cilantro ⅓ cup finely chopped red onion 1 avocado, finely chopped ¼ cup pistachios Tahini, optional for topping • For the chickpeas: 1 15-oz can chickpeas, rinsed and drained ½ tbsp olive oil 1 tsp paprika ¼ tsp salt ½ tsp garlic powder • 1️⃣Preheat the oven to 425. 2️⃣Place the zucchini down onto a cutting board or the counter. Use a rolling pin or a heavy pan to smash the zucchini into medium sized pieces. Repeat with the remaining zucchini. 3️⃣Next, place the zucchini into a colander then sprinkle liberally with salt. Let the zucchini sit for 10 minutes then use a paper towel or a rag to wipe and gently squeeze the moisture from the zucchini. Do not rinse with water. 4️⃣Place the zucchini onto a baking sheet, add the oil, paprika and garlic powder and toss to coat. Spread the zucchini out, face the skin side up, then place it in the oven for 30-35 minutes flipping halfway.5️⃣Next, add the chickpeas to a separate sheet pan and place them in the oven for 10 minutes, then remove them from the oven and drizzle with the olive oil, paprika, salt and garlic powder. Toss to coat, then place them in the oven for 10 more minutes. Remove them from the oven and allow them to cool. 6️⃣Place the zucchini into a bowl, then add the cilantro, onion, avocado and pistachios. Toss to combine. Add the chickpeas and lightly toss, then plate the salad. Drizzle with tahini, if using. • #zucchinirecipes #healthyrecipes #foodreels #easyrecipes #homecooking

This is what your food is missing. NEW E-BOOK! 7 crumble toppings that add texture, flavor, and that why is this so good moment—without doing much at all. I use these on everything. Now you can too. Comment CRUMBLE and I’ll send it to you. • #easyrecipes #healthyfoodideas #homecooking #foodinspo #recipeoftheday

ROASTED CARAMELIZED CABBAGE WITH CRISPY CAPER & GARLIC CRUNCH & CREAMY HONEY-DIJON! This is the point where it all comes together. Caramelized cabbage, crispy capers, and a honey dijon drizzle. Always use high quality olive oil—I only use @latourangelle. It is the BEST out there 💥 • 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. • #cabbagerecipe #easygourmet #texturecooking #homecooked #foodreels

ROASTED BROCCOLI SALAD WITH PARMESAN CHICKPEA CRUNCH & LEMON-DATE DRESSING! this is the broccoli I can’t stop making. it’s crunchy, herby, creamy, bright… everything — and yes — the crunch is the whole point. save this one + come back to it • For the broccoli: 3 heads Broccoli, finely chopped 2 tbsp La Tourangelle olive oil 1/2 tsp salt Pepper to taste 3 cups kale, finely chopped 1/3 cup@chopped red onion • For the dressing: 5-6 tbsp water 2 tbsp tahini 3 medjool dates 1/4 cup La Tourangelle olive oil Juice of 1 lemon Zest of 1/2 lemon 1 tbsp balsamic vinegar 1/2 tsp salt Pepper to taste 1/2 tsp dried oregano • For the crunch: 1 can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1 oz Parmesan cheese, shredded 1/2 tsp paprika 1/2 tsp garlic powder 1/4 cup cashews 3 tbsp chopped fresh dill 3 tbsp chopped scallions • 1️⃣Preheat the oven to 425. Line 2 sheet pans with parchment paper and set aside. 2️⃣Add the broccoli, olive oil, salt and pepper to the sheet pan. Toss and roast for 20-24 minutes. Remove, add the kale and toss together. Toast an extra 5 minutes. Remove, add the onion and toss. 3️⃣Add the chickpeas to the second pan, then dry roast for 10 minutes. Remove, then mash them with a fork and add the oil, salt, paprika, garlic powder and Parmesan. Place back in the oven for 15-17 minutes, until crisp. 3️⃣Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 4️⃣Add the cashews, dill and scallions to the chickpeas and toss. Plate the broccoli, top with the crunch and dress to desired. Toss and enjoy. • #broccolisalad #healthyrecipes #viralrecipes #eatmoreveggies #mealprepideas