Yields: 4 servings
Prep Time: 10 minutes
Total Time: 1 hour

Ingredients

• 2 lb. roma tomatoes
• 6 cloves garlic
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, chopped
• 4 c. low-sodium chicken or vegetable broth
• Small Parmesan rind
• 1/4 tsp. crushed red pepper flakes
• 1 c. packed basil leaves, plus more for serving
• Heavy cream, for serving

Directions

• Preheat the oven to 450°.
• Use a paring knife to cut stem out of tomatoes, then quarter tomatoes.
• On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper.
• Roast until tomatoes are very soft and golden, 20 to 25 minutes.
• In a large pot over medium heat, heat the remaining tablespoon of oil.
• Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer.
• Use an immersion blender to blend tomatoes until smooth.
• Add parmesan rind, basil, red pepper flakes, and season with salt and pepper.
• Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup.
• Serve with more basil and drizzle with a little cream or olive oil.

Yields: 6 servings
Prep Time: 20 minutes
Total Time: 1 hour 35 minutes

Ingredients

• 6 large sweet potatoes, scrubbed clean
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• 1/2 c. milk
• 1/4 c. sour cream
• 4 tbsp. melted butter
• 1 1/2 c. shredded Monterey Jack, divided
• 1 c. black beans, rinsed and drained
• 2 green onions, thinly sliced, plus more for garnish
• 2 cloves garlic, minced
• 1 c. quartered grape tomatoes
• 1 avocado, cubed
• 1 small jalapeño, sliced into rounds
• 1/4 c. crumbled queso fresco

Directions

• Preheat the oven to 375°.
• Pat potatoes completely dry with paper towels.
• Poke potatoes all over with a fork, then rub with oil and sprinkle with salt.
• Place potatoes directly on oven racks and bake until pierced easily with a fork, about 1 hour. Place on a large baking sheet and let cool until cool enough to handle.
• Cut a thin layer off the top of each potato lengthwise. Scoop out insides of each potato, leaving a ½” border. Place insides in a large bowl. (You can keep the potato tops and roast them on the tray as a snack!)
• Into the bowl with the potatoes, add milk, sour cream, and butter. Mash until all ingredients are incorporated and the mixture is mostly smooth.
• Fold in 1 cup Monterey Jack, black beans, green onions, and garlic and season with salt.
• Fill baked potatoes with mixture and place on a large baking sheet. Top with remaining ½ cup of Monterey Jack. Bake until the cheese is melty and outside is crispy, 15 minutes.
• Top with tomatoes, avocado, jalapeño, and queso fresco before serving.

Yields: 4 servings
Prep time: 15 minutes
Total time: 35 minutes

Ingredients

• 3 c. baby spinach, chopped
• 1 15-oz. can artichoke hearts, drained and chopped
• 2 c. ricotta
• 1 c. shredded mozzarella
• 3/4 c. freshly grated Parmesan, divided
• 3 cloves garlic, finely chopped
• 1 large egg
• kosher salt
• Freshly ground black pepper
• 1 stick butter
• 1/2 c. heavy cream
• 1 lb. cooked jumbo shells

Directions

1. Preheat the oven to 350º.
2. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan and garlic and stir until combined. Stir in egg, then season with salt and pepper.
3. Make Alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper. [Editor’s note: You can also skip making your own Alfredo sauce by using a jarred Alfredo sauce.]
4. Spoon a thin layer of Alfredo sauce onto the bottom of the baking dish.
5. Stuff cooked shells with spinach-artichoke mixture and place in a baking dish. Spoon more sauce on top of shells.
6. Bake until warmed through and cheese is melty, 18 to 20 minutes. Serve.