Caitlin Latessa-Greene(@starinfinitefood) 인스타그램 상세 프로필 분석: 팔로워 1,295,066, 참여율 0.41%

ROASTED BROCCOLI, SWEET POTATO & CHOPPED RICE NOODLE CRUNCH BOWL WITH PEANUT-MISO! this is what i mean when i say build boldly, finish bright 😉 > roasted broccoli & sweet potato > chopped rice noodles for texture > crunchy peanuts + herbs > creamy peanut miso dressing that pulls it all together it’s not really a salad… but it hits like one • For the dressing: 3 tbsp peanut butter 2 tsp miso 1 tbsp tamari soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 2 tbsp maple 1 tap freshly grated ginger 1 clove grated garlic Pinch salt • For the veggies: 2 heads broccoli, finely chopped 2 large sweet potatoes, peeled & finely chopped 3 tbsp olive oil 1 tbsp tamari soy sauce 1 tsp salt, divided 1/2 tsp pepper, divided 1/2 tsp garlic powder • For the crunch: 1/2 cup chopped peanuts 1/3 cup chopped fresh cilantro 1/3cup chopped scallions Red pepper flakes to taste • For the salad: 1 cup edamame 3/4 cup finely chopped red cabbage 4 oz thin rice noodles, cooked & finely chopped • 1️⃣Preheat the oven to 425. Line a large sheet pan with parchment paper. 2️⃣Add the broccoli to the sheet pan with 2 tbsp olive oil, the tamari soy sauce, 1/2 tsp salt, 1/4 tsp pepper and the garlic powder. Toss to coat and spread it out then place in the oven for about 25 minutes, tossing halfway. It should be slightly crisp on the outside. 3️⃣Add the sweet potatoes to a smaller sheet pan with the remaining oil, salt and pepper and toss. Place it in the oven for 25-30 minutes, tossing halfway. They should be slightly browned and tender but not too soft. 4️⃣While the veggies roast, make the dressing. Add all ingredients to a bowl and whisk until smooth. Next, make the crunch: add everything together in a small bowl and toss. Set both aside. 5️⃣Remove the broccoli from the oven, add the sweet potato, edamame, cabbage and rice noodles and toss. 6️⃣Plate the salad, top with the crunch, then drizzle with the dressing. Toss together until well combined. • #notasalad #veggiebowl #texturefood #healthycomfortfood #FoodReels

PROSCIUTTO, APPLE & BLUE CHEESE “SUSHI”! this is one of those things you make once… and then keep making salty prosciutto, creamy ricotta, a little blue cheese, and crisp apple wrapped into something that feels way fancier than it is save this for your next easy appetizer • 8 slices prosciutto Ricotta cheese Blue cheese crumbles Arugula Apple slices Crushed walnuts Red onion Honey Balsamic Drizzle • #easyappetizer #FoodReels #homecooking #prosciutto #simpleingredients

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). Using @latourangelle olive oil, because it is the best tasting and quality out there 🤜 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. • #cauliflowerrecipes #healthyrecipes #vegetarianrecipes #foodreels #easyhealthymeals

CARAMELIZED HONEY-PAPRIKA EGGPLANT WITH CRISP SALTED LEMON CHICKPEAS & FETA! Crispy, caramelized edges, tender in the center, salty lemon chickpeas, creamy feta… it hits every texture. It’s simple, but it eats like something you’d order out. Build boldly. Finish bright. Save for later 👌 • For the eggplant: 2 large eggplants, sliced lengthwise and scored 3 tbsp olive oil 1 tsp salt, divided 1 tbsp paprika 3/4 tsp garlic powder 1/2 tbsp honey 1 tbsp lemon juice 1 tbsp water Pickled onions, optional • For the chickpeas: 15 oz Can chickpeas, rinsed & drained 1/2 tbsp oil 1/2 tsp salt Zest of 1/2 lemon 1/2 tsp oregano 1/2 tsp garlic powder Pepper 1/4 cup chopped fresh dill 1/4 cup crumbled feta 1/4 cup chopped walnuts • Yogurt sauce: 1/2 cup plain Greek yogurt 1-2 tsp lemon juice Pinch salt 1 clove minced garlic 1 1/2 tsp olive oil 1/2 tsp dried dill 1️⃣Preheat the oven to 425. Line a large sheet pan with parchment paper. 2️⃣Place the eggplant face up on the sheet pan, drizzle the oil evenly and season with 1/2 tsp salt. Roast for 15 minutes face up, then flip and roast for 15 minutes. 3️⃣ While the eggplant roasts, make the glaze. Add the honey, paprika, garlic powder, lemon juice, water and remaining salt to a small bowl and mix to form a paste. Remove the eggplant from the oven, flip the and spread the paste on the tops evenly (you may have a little leftover). Place them back in the oven for another 10-13 minutes, until fork tender. 4️⃣Place the chickpeas on a separate sheet pan and dry roast them for 10 minutes, then remove them and add the olive oil, salt, lemon zest, oregano and garlic powder. Toss and place back in the oven for 10 more minutes. Remove them and allow them to cool. Once cool, add the feta, dill and walnuts to the sheet pan and toss together. 5️⃣Make the yogurt sauce. Combine all ingredients and mix until smooth. 6️⃣Plate the eggplant, top with the a couple spoonfuls of the topping, then drizzle with sauce. Add pickled onions, if desired. • #eggplantrecipes #foodreels #easyrecipes #mediterraneandiet #homecooking

6 SPECTACULAR SWEET POTATOES E-BOOK! you’ve seen my spectacular sweet potatoes series… so I put 6 of my best into one mini ebook crispy edges, creamy sauces, sweet + savory combos that make every bite 👌 comment SWEETS and I’ll send it to you 🍠 • #sweetpotatorecipes #healthycomfortfood #easyhealthyrecipes #foodreels #vegetablerecipes

CARAMELIZED CABBAGE WITH CREAMY CASHEW-BALSAMIC! I turned cabbage into the ultimate wedge salad it is 👌 Caramelized edges, creamy & tangy cashew balsamic drizzle, plus a sweet & salty crunch! This is the kind of veggie dish that completely changes how you think about cabbage save this one—you’ll want it soon • For the cabbage: 1/2 large cabbage, sliced into 3-4 wedges 1 tbsp olive oil Salt 1/2 cup veggie broth • For the cashew sauce: 3/4 raw cashews 1/4 water 1 tbsp balsamic vinegar 1 tbsp lemon 1/2 tsp dried oregano 1/4 tsp salt Pepper 1/2 tbsp honey 1/2 tbsp mustard 1 clove garlic • For the topping: 1/3 cup chopped dates 1/4 cup chopped walnuts 1/4 cup chopped scallions 1/4 cup chopped fresh parsley 1/2 tsp lemon zest Salt to taste • 1️⃣Preheat the oven to 425. 2️⃣Heat a large skillet over medium-high heat, add the oil then sear the cabbage on each side for 3-4 minutes. The wedges should be browned. Flip the cabbage so the wedges are facing up. 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 cashew sauce. Add the cashews, water, balsamic, lemon juice, oregano, salt, pepper, honey, mustard and garlic to a high speed blender and blend until smooth. 4️⃣Make the topping. Add the dates, walnuts, scallions, parsley, lemon zest and salt to a small bowl and mix to combine. 5️⃣Serve each wedge topped with the sauce and the topping. • #healthyrecipes #easyrecipes #vegetablerecipes #homecooking #foodreels

HONEY CASHEW CUCUMBER CRUNCH SALAD! This one might be a problem… Crunchy, herby cucumbers. Toasty cashew crumble. And that creamy honey dressing that pulls it all together. Save this one • For the dressing: 1/4 cup cashew butter (or almond/peanut butter/tahini) 1 tbsp tamari soy sauce 1 1/2 tbsp honey 1 clove grated garlic 1 tsp grated ginger Juice of 1 lime 2 tbsp water • 1/2 cup chopped roasted cashews 1/2 cup chopped scallions 1 tbsp sesame seeds 1 tsp red pepper flakes Pinch salt 1 tsp honey • 2 lbs mini cucumbers 2 cups chopped arugula 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley Olive oil Salt • 1️⃣Use the back of a kitchen knife to smash the cucumbers, then chop them into bite sized pieces. Place them in a bowl. Add the arugula, cilantro, parsley, a drizzle of olive oil and pinch of salt. Toss to combine. Set aside. 2️⃣Make the dressing. Add all ingredients to a bowl and whisk until smooth. Set aside. 3️⃣Make the crunch. Add the cashews, scallions and red pepper flakes and toss. Add a the honey and salt and toss again. 4️⃣Plate the salad in a shallow bowl, top with the crunch, then dress and toss. • #cucumbersalad #healthyrecipes #easyrecipes #foodreels #saladrecipe

ROASTED ZUCCHINI WITH BASIL-PISTACHIO-FETA CRUMBLE! Zucchini deserves more interesting toppings. Roasted until caramelized & finished with a feta, pistachio, basil crumble that’s salty, herby, & crunchy in all the best ways. My “OG” crumble—this recipe is an oldie with an upgrade 👌 Simple ingredients, big flavor. Always using the best quality olive oil—@latourangelle—the ONLY cooking oils I use. Full recipe below. • For the zucchini: 4 small zucchini 2-3 tbsp olive oil 3/4 tsp salt • 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. 7️⃣Top the zucchini with the crumble and tahini, if using. • #zucchinirecipe #easyvegetablerecipe #mediterraneanflavors #homecookingideas #vegetableforward

10 BOLD VEGGIES E-BOOK! Comment “veggies” below and I will send you the link to this free e-book. If you love the recipes I share here… this e-book is 10 of my favorites in one place. Think roasted vegetables, creamy bases, crunchy toppings, and big flavor in every bite. • #vegetablerecipes #homecookingideas #recipeebook #foodcreator #healthyrecipes

CAULIFLOWER SALAD WITH LEMON-DILL-CAPER DRESSING! This roasted cauliflower is dangerously addictive. Golden, crispy cauliflower tossed with feta, sun-dried tomatoes, fresh herbs, pine nuts, and a bright lemony drizzle that pulls everything together. Crunchy, creamy, herby, tangy — basically everything you want in one bite. Fair warning: once you make this, it’s going into your regular rotation. Save this one. • For the cauliflower salad: •1 head cauliflower •2 tbsp La Tourangelle Avocado Oil •1 tbsp paprika •1 tbsp dried oregano •1/2 tbsp garlic powder •1/2 tsp salt, plus more for topping •1/4 cup chopped sun-dried tomatoes •1/4 cup feta cheese •2 tbsp chopped fresh dill •2 tbsp toasted pine nuts •Black pepper to taste •2 handfuls baby arugula, chopped • For the dressing: •3 tbsp La Tourangelle Extra Virgin Olive Oil •3 tbsp honey •2 tbsp lemon juice •3 tbsp chopped fresh dill •1/4 tsp salt, or more to taste •Pinch black pepper •1 tsp lemon zest •2 tbsp tahini •1 1/2 tbsp chopped capers • 1️⃣Preheat the oven to 425. Place a large sheet pan in the oven while it preheats for 15 minutes.2️⃣While the oven preheats, make the dressing. Add the olive oil, honey, lemon juice, dill, salt, pepper, lemon zest and tahini to a small bowl. Whisk until smooth and set aside. Add the cauliflower to the hot sheet pan, then drizzle with the oil and season with the paprika, oregano, garlic powder and salt. Toss to combine and place it in the oven for 35 minutes, tossing halfway. 3️⃣While the cauliflower roasts, make the topping. Add the sun-dried tomatoes to a cutting board and chop, then add the dill and continue to chop while combining it with the tomatoes, then add the feta and chop more until it creates a topping. Add a pinch of salt and pepper and combine it all together. Set aside.4️⃣Remove the cauliflower from the oven, then add the arugula to the sheet pan and toss to combine. 5️⃣Next, place the cauliflower in a serving bowl, top it with the topping, the pine nuts and drizzle the top with the dressing to taste. • #roastedcauliflower #veggierecipes #homecooking #eatmoreveggies #healthyishfood

LIVE TASTE TEST: Magic Spoon’s NEW Protein Pastries!! POV: your childhood favorite snack grew up and added protein—I am OBSESSED! Soft baked. Velvety filling. Made with wholesome, high-quality ingredients. Each pastry has 11 g protein & only 2 added sugars!! BUT somehow still tastes nostalgic in the best way 🤷‍♀️ Flavors: Cinnamon Brown Sugar 🤎 S’mores 🔥 Frosted Strawberry 🍓Use code STARINFINITE for $5 off sitewide or $10 off $63+ (Pro tip: subscribe for the best deal.) #ad #MagicSpoonPartner • #tastetest #highprotein #healthysnack

ROASTED CARROT SALAD WITH PISTACHIO-PARMESAN CRUNCH & TANGY LEMON-HONEY DRESSING! Carrots deserve a glow-up. This roasted carrot salad has jammy roasted carrots, pistachio parmesan crunch, and a tangy lemon honey dressing that ties everything together. Textures and flavors: 10/10. Save this one 🥕✨ • Carrots; 2 lbs carrots, chopped into bite sized pieces 2 tbsp olive oil 3/4 tsp salt 1 tsp cumin 1 tsp garlic powder 1/4 tsp pepper 3 cups chopped arugula • Dressing: 3 tbsp olive oil 1/4 cup Greek yogurt 1 tbsp honey 1 tbsp lemon juice 1/2 tsp lemon zest 1 clove grated garlic 1/4 tsp salt Pepper to taste • Pistachio-Parmesan Crunch: 1/4 cup pistachios, ground into crumbles 1/4 cup shredded Parmesan cheese 3 tbsp finely chopped parsley Zest of 1/2 lemon Pinch salt Pepper to taste • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2️⃣Add the carrots to a bowl with the oil and spices and toss. Spread them on a baking sheet and bake for 30 minutes, tossing halfway. 3️⃣Make the dressing. Add all ingredients to a jar and shake until smooth. 4️⃣Make the crunch. Add all ingredients to a bowl and mix to combine. 5️⃣Allow the carrots to cool then add the arugula to the sheet pan and toss with the carrots. 6️⃣Plate the carrots. Top with the crunch and dress. Toss and enjoy. • #roastedcarrots #veggierecipes #saladrecipes #healthyrecipes #foodreels