Serves 6: A full dinner for the entire family, or enough to freeze and keep for later, your box this week is a Carnival staple. Add your favorite protein to the sauce and/or salad, or enjoy it as a vegetarian meal.
Tools Needed: Paring knife, vegetable peeler, blender or food processor, cutting board, large saucepan, stock pot, large salad bowl, plastic wrap
Ingredients:
- ¼ cup + 1 Tsp. olive oil
- 4 med. tomatoes, diced with juice
- 4 cloves + 2 cloves garlic, peeled & minced
- 1 tomato & 1 cucumber, finely diced
- 1 jumbo onion, diced
- ½ cup stock or water, as needed
- 1 head iceberg lettuce, torn or shredded
- 3 carrots, peeled & shredded
- 1 Tbsp. Italian seasoning
- Salt & pepper, to taste
Instructions:
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onions, and saute for 5-6 minutes, or until the onions start to soften. Add the 4 cloves of minced garlic, and stir with onions for about 1 minute. Then, add the diced tomatoes and juice and stir. If needed, add stock or water until the bottom of pan is covered. Bring to a boil over medium heat, then cover and reduce to medium-low. Simmer for 20 minutes, stirring occasionally.
While the sauce is simmering, assemble the green salad. Toss lettuce, diced tomato, cucumber, remaining 2 cloves of minced garlic, and carrot shreds in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
Remove the onions from the heat, and set aside to cool, uncovered for 5 minutes. When cooled, transfer to a blender or food processor and process until smooth. Pour sauce into the original pan over low heat, season, and let simmer. Follow directions for cooking pasta. When drained, toss in the sauce, and serve with the salad and dressing of choice!
Nutritional Facts: Per serving: Calories: 460 ~ Total Fat: 3.5g ~ Sat. Fat: 0.4g ~ Sodium: 151g ~ Total Carbs: 31g ~ Fiber: 8g ~ Sugars: 4g ~ Protein: 3g