Caitlin Latessa-Greene(@starinfinitefood) 인스타그램 상세 프로필 분석: 팔로워 1,313,893, 참여율 0.5%

PEACH CRISP ICE CREAM! — this is summer 🍑 (secretly high in protein!) Comment ICE CREAM for my affiliate link to the Instant Pot Instant Chill — it’s on sale for Amazon Prime Day and honestly this machine is a game changer. No pre-freezing, and the ice cream itself is done in under 20 minutes. You can make 6 frozen textures including sorbet AND ROLLED ICE CREAM! • Peach Crisp Ice Cream serves 4 • Pistachio Date Crumble 1/2 cup rolled oats 1/4 cup AP flour (I used gluten free) 1/3 cup chopped pistachios 2 tbsp melted unsalted butter 6 large Medjool dates, chopped 1/2 tbsp honey 1/2 tsp cinnamon 1/4 tsp salt 1️⃣ Pulse dates in a food processor 20–25 times until broken into small pieces (or simply chop if soft). Transfer to a medium bowl. Add flour, oats, pistachios, cinnamon, and salt. Drizzle with butter and honey and stir until the mixture clumps. Use your hands if needed. 2️⃣ Spread onto a parchment-lined sheet pan and bake at 325° for 12–16 minutes until edges begin to brown. Cool completely. • Peach Compote 4 peaches, peeled & roughly chopped 2 tbsp honey 1 tbsp lemon juice 1/4 cup water 1 tsp cinnamon 1 tsp vanilla Pinch of salt 1️⃣ Combine all ingredients in a medium saucepan over medium heat. Cook, stirring occasionally, until peaches are soft and liquid is absorbed and thickened to a compote. 2️⃣ Remove from heat and cool completely before using. • Ice Cream Base 1 cup cottage cheese 1 1/4 cup heavy cream 4–5 tbsp honey 1 tbsp vanilla Pinch of salt • 1️⃣ Blend all ingredients until completely smooth. 2️⃣ Pour into the Instant Pot Instant Chill and select the ice cream setting for 16 minutes. When the machine beeps for mix-ins, add the cooled peach compote and half the crumble. Reserve remaining crumble for topping. Scoop, top with extra crumble and a drizzle of honey, and try not to eat it straight from the machine 🍦 • #instantchill #peachseason #homemadeicecream #highprotein summerdessert

ROASTED BANG BANG CABBAGE SALAD WITH PEANUT-DATE CRUMBLE! roasted cabbage tossed in a creamy bang bang dressing and finished with a peanut date crunch that is genuinely unhinged. the crumble has basil, scallions, lime zest and chopped dates and it takes the whole thing to another level. this is the kind of dish that makes you forget you’re eating cabbage. • For the cabbage: 1 large cabbage (or 2 small), roughly chopped 2 tbsp olive oil 1 tbsp tamari soy sauce 1/2 tsp salt 1/2 tsp garlic powder Pepper to taste • For the crumble: 2/3 cup crushed peanuts 3 tbsp finely chopped scallions 2 tbsp finely chopped fresh basil 3 large dates, finely chopped Zest of 1/2 lime Pinch salt Pinch red pepper flakes • For the dressing: 1/2 cup Greek yogurt 6 tbsp sweet chili sauce 5 tbsp mayonnaise 1 tsp tamari soy sauce 1/2 tsp sesame oil Juice of 1/2 lime 1 tbsp water, or more to thin • 1️⃣Preheat the oven to 425. 2️⃣Add the cabbage to a large sheet pan, add the olive oil, tamari, salt, garlic powder and pepper and toss to coat. Place the cabbage in the oven for 25-30 minutes, tossing halfway. It should be tender and browned. 3️⃣Make the crumble topping. Add the peanuts, scallions, basil, dates, lime zest, salt and red pepper flakes to a bowl. Toss to combine. 4️⃣Make the dressing. Add all ingredients to a jar, add the top and shake or whisk until well combined. 5️⃣Add the cabbage to a shallow bowl, add the crumble, the dressing to taste. Toss to combine. • #bangbangcabbage #roastedcabbage #cabbagerecipes #healthydinner #peanutcrunch

WATERMELON CARPACCIO WITH FETA-BASIL-PISTACHIO! Paper-thin watermelon. Crunchy pistachio crumble. Hits different. 🍉 This is the recipe that’s been breaking the internet every summer for three years running — & it’s stupid easy to make. Slice it thin, fan it out, bury it in salty feta & crunch. Done. • 1/3 large watermelon, cut into 1-2 large cubes 1/4 cup pistachios 1/4 cup feta cheese 2 tbsp fresh basil 1 tbsp fresh mint Zest of 1/2 lemon 1 tbsp chopped scallions 1/8 tsp salt  Pepper to taste Balsamic Glaze Olive oil • 1️⃣Slice the watermelon thinly into 3 inch squares. 2️⃣Make the crumble. Add the pistachios to a cutting board and begin to chop. Add the feta cheese and continue to chop, then continue with the basil and mint. Add the lemon zest, scallions, salt and pepper to taste and mix together to create a crumble. 3️⃣Arrange the watermelon on a plate, overlapping each piece. Top with the crumble, then drizzle with balsamic glaze and olive oil.  • #watermelonrecipe #summersalad #fetacheese #easyrecipes #pistachio

CRUNCHY ROASTED BROCCOLI SALAD WITH CREAMY GARLIC-MISO DRESSING! Broccoli sometimes gets a bad rep, so I am here to prove that wrong. Roast it until it’s deeply charred & crispy, toss it with golden panko & a blizzard of parmesan, then drown it in a creamy garlic-miso tahini dressing. The end. This is the salad that converts broccoli haters. Using @latourangelle olive oil, as always—because it’s the best quality there is 🤛 • For the oil: 1/4 cup La Tourangelle Olive Oil 3 cloves sliced garlic >>Make the oil. Place the garlic in a small dish. Heat 1/4 cup of La Tourangelle Olive Oil until it sizzles with a drop of water. Remove it from the heat and pour it over the garlic. Let it sit for a couple minutes. << • Broccoli: 2 heads broccoli, chopped 2 tbsp garlic oil (from above) 1/2 tsp salt 1/2 tsp smoked paprika >>Preheat the oven to 425. Spread the broccoli on a parchment lined sheet pan, then use 2 tablespoons of the garlic oil (without the garlic-oil only) and drizzle over the broccoli. Add the salt and paprika and toss. Roast for 20-25 minutes. << • Dressing: 3 tbsp tahini Remaining oil and garlic 1/2 tbsp miso paste 1/2 tsp salt 3 tbsp lemon juice 1/4 tsp cumin Pepper to taste 1 1/2 tbsp honey 3-4 tbsp water 2 tsp honey >>Make the dressing. Add the remaining oil with the garlic, plus the remaining ingredients to a jar or blender and use an immersion blender or blender to blend until smooth. Add more water if needed to thin it out. << • Topping: 3/4 cup panko breadcrumbs La Tourangelle Olive Oil 1/2 tsp lemon zest 1/2 cup shredded Parmesan cheese >>Heat the panko over medium-high with a drizzle of La Tourangelle Olive Oil, and toast for about 1-2 minutes until it begins to brown. Remove from the heat and add the lemon zest and the parsley and toss. << • To assemble: >>Toss broccoli with 2 cups chopped arugula, place it in a bowl, top with breadcrumbs, Parmesan and dressing. << • #broccolisalad #roastedbroccoli #vegetarianrecipes #misorecipes #veggieforward

FRIED FETA & PEACH PROSCIUTTO ROLL-UPS! Fried feta inside a prosciutto peach roll-up changed everything. The crust on that feta, the juicy peach, the arugula — it all belongs together and I need you to make this before summer is over. • 8 slices feta, about 1/4 inch thick 2 tbsp cornstarch 3 tbsp La Tourangelle Avocado Oil Large handful arugula La Tourangelle Olive Oil Salt 8 slices prosciutto 1 peach, sliced into 8 wedges Hot honey Crushed pistachios • 1️⃣Dip each side of the feta slices in the cornstarch to coat. 2️⃣Heat a sauté pan over medium-high, then add the avocado oil. Add the feta slices and pan fry them for about 45-75 seconds per side. Remove them and place them onto a napkin. 3️⃣Add the arugula to a bowl, drizzle with olive oil and a pinch of salt. Massage to coat. 4️⃣Place a slice of prosciutto onto a flat surface, then to one side add a small amount of arugula, then a slice of the feta on top, then a slice of peach on top of that. Carefully roll the prosciutto while keeping the ingredients in place. After one roll, fold over one edge slightly at an angle and continue to roll it up into a slight “cone” shape, so the peach and feta stick out slightly out of one side. Repeat with remaining ingredients. 5️⃣Place the rolls onto a plate, then drizzle with hot honey and a sprinkle of pistachios. • #friedfeta #summereats #peachseason #prosciutto #easyappetizer

CAPRESE SWEET POTATO BOATS! It isn’t pizza. It’s sweet potato doing caprese better than bread. Crispy roasted sweet potato base, melty mozzarella, burst cherry tomatoes, balsamic chickpeas, fresh basil. Save this — it’s about to be your new favorite way to use up a sweet potato. • 3 medium sweet potatoes, sliced in half lengthwise 2 tbsp La Tourangelle Avocado Oil 1 tsp salt 3 oz mini mozzarella balls Fresh basil leaves 1 15 oz can chickpeas, rinsed and drained 1 tbsp Italian seasoning or Herbs de Provence 1 cup chopped cherry tomatoes ½ tsp honey Pepper 2 tbsp tahini 2 tbsp balsamic vinegar • 1️⃣Preheat the oven to 425.2️⃣Drizzle 1 tbsp of avocado oil on the bottom of a large sheet pan, season with salt and place the sweet potatoes face down. Drizzle the tops with a little more oil. Place them in the oven for about 20 minutes.3️⃣While the sweet potatoes roast, mix the tomatoes and the chickpeas. Add the tomatoes to one bowl with 1/2 tbsp oil, honey, salt and pepper. Toss to combine and set aside. Add the chickpeas to another bowl with the remaining oil, salt and Italian seasoning. Toss to combine and set aside.4️⃣After 20 minutes, remove the sweet potatoes from the oven, flip them over and place them to one side. Add the chickpeas to the middle and spread them out, then add the tomatoes next to the chickpeas and spread them out. Return the sheet pan to the oven for another 15-18 minutes, until the sweet potatoes are tender.5️⃣While everything roasts, make the tahini. Add the tahini and balsamic to a small bowl, mix to combine. Set aside.6️⃣Remove the sheet pan from the oven, then gently smash each sweet potato to create a large cavity. Divide the mozzarella balls evenly divided between the potatoes. Place a few pieces of basil on top, then place back in the oven for 4 minutes, until the cheese is melted.7️⃣Serve the sweet potatoes topped with the tahini and extra chopped basil. • #caprese #sweetpotatorecipes #vegetarianrecipes #easyrecipes #healthyrecipes

CARAMELIZED CABBAGE WITH CRISPY RICE & CREAMY HONEY-SESAME DRIZZLE! I put crispy chili garlic rice on roasted cabbage and now I can’t stop thinking about it. The sesame honey drizzle puts it completely over the top. Using @latourangelle sesame oil—the most flavorful & highest quality available! • Cabbage: 1 head cabbage, cut into 4 wedges 1 tbsp La Tourangelle olive oil 4 slices fresh ginger 1 tbsp tamari Splash rice vinegar 1 cup water **Sear wedges in olive oil over high heat, 2 minutes per side. Add remaining ingredients, cover and roast at 425° for 15 minutes. Uncover and roast another 15 until liquid dissolves.** • Crispy Chili Garlic Rice: 1½ cups cooked white rice 1½ tbsp La Tourangelle sesame oil ½ tbsp La Tourangelle olive oil 1 heaping tbsp chili garlic sauce ⅓ cup cilantro, chopped 2 tbsp sesame seeds **Mix rice, oils and chili garlic sauce. Spread on parchment-lined pan and air fry 9-11 minutes or roast at 425° for 30-35 minutes. Cool, then mix in cilantro and sesame seeds.** • Sesame Honey Drizzle 3 tbsp tahini 1½ tbsp La Tourangelle sesame oil 1 tbsp honey 1 tbsp rice vinegar ¼ tsp salt 1 clove garlic, minced 1 tsp fresh ginger, grated **Mix until smooth. Drizzle over everything and try not to eat it straight from the bowl.** • #roastedcabbage #crispyrice #vegetarianrecipes #weeknightdinner #foodreels

PARMESAN PANKO CRUSTED SALMON + WHIPPED RICOTTA & YOGURT — this is the dinner that gets requested on repeat in my house. Crispy herb crust, silky ricotta base, and a clean kitchen after thanks to @branchbasics human safe cleaning products— now in 600 Target stores nationwide and on Target.com. Drop “CLEAN” in the comments and I’ll send you the direct link to shop. 🌿#BranchBasicsPartner @target Recipe below 👇 • 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. • #salmonre

ROASTED CAULIFLOWER SALAD WITH CRISPY WHITE BEAN CRUMBLE! Crispy edges, creamy dressing, a little sweetness…& just enough tang. This salad is layered in the best way—crunchy white bean crumble, fresh herbs, & a tangy maple tahini dressing that pulls everything together. (note—you likely won’t need all the dressing). Save this—great for meal prep 👌 • For the cauliflower: 1 large head cauliflower, broken into tiny florets including leaves 3 tbsp La Tourangelle Olive Oil 1 tbsp paprika 1 tsp garlic powder 1 tsp cumin 1/2 tsp salt 2 cups chopped arugula 1/2 cup finely chopped red onion • For the beans: 1 15 oz can cannellini beans, rinsed/drained/patted dry 1 tbsp La Tourangelle Olive Oil 1/2 tsp salt 1 tsp dried basil or oregano Pepper to taste 1/2 cup chopped arugula 1/4 cup chopped pistachios • For the dressing: 2 tbsp La Tourangelle olive oil 4 tbsp tahini 4 tbsp lemon juice 1/2tsp salt Pepper to taste 2 tbsp maple syrup 1/4 cup chopped scallions 1-2 tbsp Water • 1️⃣Preheat the oven to 425. Place a sheet pan in the oven while it preheats. 2️⃣Add cauliflower to the hot sheet pan, add the oil and spices and toss to combine. Place in the oven for about 30 minutes, tossing halfway. 3️⃣Make sure the beans are patted dry then roughly chop them, then place on a smaller sheet pan. Add the oil and spices and toss, then roast them for 15-20 minutes, until they are brown with crispy edges. Remove them from the oven and after 5 minutes of cooling, add the arugula and pistachios and toss together. Set aside. 4️⃣While the cauliflower roasts, make the dressing. Add all ingredients to a jar with one of the tablespoons of water and whisk or shake to combine. For thinner consistency, add more water 1 teaspoon at a time and mix. 5️⃣Remove the cauliflower from the oven, add the arugula and the onion to the sheet pan and toss. 6️⃣Plate the salad, top with the crispy bean topping, then dress as desired and toss. • #cauliflower #healthyfood #veggies #foodreels #easyhealthymeals

CHEWY DATE SNICKERS “ICE CREAM” (FROYO) SANDWICHES— & the shell is literally just dates 🍫 Split open Medjool dates, press it flat & roll it out. THEN dip it in dark chocolate, top with crushed peanuts, and sandwich creamy frozen yogurt in the middle. That’s it. No baking. No cooking. Just a stupidly good freezer treat that tastes like it should not be this easy. Sweet, chewy, creamy, & honestly addictive to keep in the freezer. • Made with: – Flattened dates – Whipped topping —Thick yogurt – Peanut butter —Chocolate • 1 tub whipped topping (I used TruWhip) 3/4 cup plain Greek yogurt 2 tbsp maple syrup 3 tbsp smooth natural peanut butter 12 oz pitted dates 3/4 cup chocolate chips 2 tsp coconut oil Crushed peanuts • 1️⃣Make the filling. Add the whipped topping, yogurt, peanut butter and maple syrup to a bowl and whisk until smooth and creamy. Set aside. 2️⃣Open the dates and line them up on a parchment lined sheet pan. Cover them with more parchment paper and use a rolling pin or a heavy pan to flatten them to create a large rectangle 8x4. If there are holes, simply cover them with small pieces of date and re-roll. Next, cut the rectangle into two equal squares about 4x4. 3️⃣Place one rectangle onto a parchment lined sheet pan or baking pan, then spread the filling over the dates. Top with the second date square and gently press down. Place it in the freezer for at least 5-6 hours, or overnight. 4️⃣Slice the large square into 8 smaller squares, then put them back into the freezer until ready to dip. 5️⃣Melt the chocolate and coconut oil together in the microwave on 30 second intervals until melted, stirring after each interval. 6️⃣Dip each sandwich into the chocolate to cover half of it, then place them onto a second lined sheet pan. Sprinkle the tops with the peanuts and place back in the freezer for 10 minutes until the chocolate hardens. • #datesnacks #frozenyogurt #nobake #healthydessert #summerdessert

CHARRED LEMON ASPARAGUS WITH CRISPY SHALLOTS & FETA! The charred lemon asparagus that broke my brain a little. Crispy shallots, crumbled feta, slivered almonds, peppery arugula — all hit with a punchy CHARRED lemon dressing that ties it together. This one keeps coming back for a reason. • For the shallots and asparagus: 2 lbs asparagus, trimmed and cut into thirds 3 large shallots, sliced 3 tbsp olive oil, divided 1/2 tsp salt, divided Pepper to taste • For the dressing: 4-5 very thinly sliced lemon slices 6 tbsp olive oil 2 tbsp white wine vinegar 2 tbsp water 2 tbsp honey 1 clove minced garlic 1 tsp yellow mustard 1/2 tsp salt 1 tsp dried oregano Pepper to taste • Salad: 1/2 cup crumbled feta 1/2 cup slivered almonds 1 1/2 cups chopped arugula 2 tbsp chopped golden raisins • 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 and place in a bowl then return the pan to the stove and reduce heat to medium. 2️⃣Add 2 tbsp of olive oil and the shallots with the remaining salt and cook for about 9-12 minutes until they are browned on the edges, tossing as they sear. Remove them and place on a paper towel to remove excess oil. Return the pan to the stove and increase to medium-high. 3️⃣Make the dressing. Add the lemons to the pan and sear for about 2 minutes per side. Remove them and place them to a cutting board and finely chop. Add the lemons to a jar, then add the olive oil, vinegar, water, honey, garlic, mustard, salt, oregano and pepper. Mix to combine. 4️⃣Add the asparagus, shallots, arugula, feta, almonds and golden raisins to a bowl. Add the dressing and toss. • #asparagusseason #springrecipes #saladrecipe #vegetarianrecipes #healthydinnerideas

BOURSIN STUFFED EGGPLANT POCKETS WITH WALNUT-DATE CRUNCH 🍆 Crispy seared eggplant, a thick layer of creamy Boursin, & a walnut-basil-date filling that hits salty, sweet, & crunchy all at once. This is the bite nobody sees coming. • 1 small eggplant, cut into thin slices Salt Olive oil 5 oz Boursin 1/4 cup plain Greek yogurt • For the topping: 1/3 cup chopped walnuts 1/4 cup chopped fresh basil 4 dates, minced 1/4 tsp lemon zest Pinch salt • 1️⃣Salt one side of the eggplant slices and let them sit for about 10 minutes. 2️⃣While the eggplant sits, make the filling. Add the Boursin and yogurt to a bowl and mix to combine until creamy. Place in the refrigerator until ready to use. 3️⃣Pat the eggplant dry with a paper towel to absorb the liquid, but do not rinse. 4️⃣Heat a skillet over medium-high heat. Add about a tablespoon of olive oil and sear 3-4 slices of eggplant at a time for about 2-3 minutes per side. Remove and place them onto a paper towel to absorb excess oil and cool. Repeat until you are done with the eggplant. 5️⃣While the eggplant cools, make the topping. Add the walnuts, dates, basil, lemon zest and salt to a small bowl. Mix to combine. 6️⃣To each eggplant slice, add a smear of the Boursin mixture and close them to create a a half moon. Next, add some of the topping to the rim of the Boursin. • #eggplantrecipes #boursin #vegetarianrecipes #summerappetizerr #reelsrecipe