Bring deep chunky tomato flavor to your steak dinner with this vegetarian Keto friendly recipe. Cauliflower steaks are healthy, satisfying, and easy to make in the oven for a quick sheet-pan dinner. Add a sprinkle of melty, savory Parmesan cheese, and a sprinkle of basil for a delicious vegetarian Italian dinner that comes together with ease. Use our no sugar added Organic Tomato Basil for this sauce of choice.

Serves: 4
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

2 tablespoons olive oil
1 large cauliflower head
1½ cups Bontà Della Tomato Basil Sauce
1 cup panko breadcrumbs
1 cup grated parmesan cheese
Fresh basil

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Trim the bottom inch off the cauliflower stem. Cut the cauliflower head into 4 1-inch steaks. Any florets that fall off are still good, keep them.
3. Lay the cauliflower steaks on the parchment-lined baking sheet and brush with olive oil on both sides. Sprinkle with salt and pepper.
4. Roast for 25 minutes, until starting to brown.
5. Remove the cauliflower steaks from the oven and cover each with a generous spoonful of Bontà Della Tomato Basil Sauce. Sprinkle with bread crumbs and parmesan. Roast for another 5-10 minutes, until the cauliflower is fork-tender, the cheese is melted, and the bread crumbs are crisp.
6. Garnish with basil and serve.

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Serves: 4

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

½ cup White Oak Hot salsa

6 eggs

4 ounces crumbled feta cheese

1 tablespoon olive oil

2 cups baby kale

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, whisk together the salsa and eggs until smooth. Stir in the cheese.
3. In a large oven-proof skillet, heat the olive oil. Add the kale and cook until the kale is wilted about 1-2 minutes. 
4. Pour the eggs into the skillet and stir for about 2 minutes to incorporate the kale into the frittata. 
5. Transfer to the oven and bake for 12-15 minutes, until the center is set. 
6. Serve with more salsa on top. 

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Serves: 4

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

8 8-inch flour tortillas

1 tablespoon olive oil

1 pound large shrimp, peeled and deveined

1 cup White Oak Medium salsa

Toppings: shredded cabbage, avocado, cabbage, sprouts, cilantro

1. Heat a heavy-bottomed skillet to medium-high heat. Toast the tortillas for 1-2 minutes per side, until slightly charred but not dried out. Wrap the tortillas in a dish towel to keep warm. 
2. Add the olive oil to the empty skillet and heat to medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes. Add the salsa and cook until the shrimp are coated in salsa and cooked through. Turn off the heat 
3. Fill the tortillas with cabbage, shrimp, and toppings of your choice. Serve with more salsa on the side. 

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Serves 2-4.

Ingredients:

1 lb. chicken wings

2 teaspoons olive oil

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

2 tablespoons White Oak Mango Habanero Sauce 

Instructions: 

Preheat air fryer to 380 degrees. 

Pat down the wings with paper towels, and place in a large bowl with olive oil, pepper, and salt. 

Toss well, and place the wings in the fryer basket. 

Fry for 12 minutes, flip, and fry for an additional 12 minutes. 

Toss the cooked wings with White Oak Mango Habanero Sauce in a large bowl. 

Serve immediately. 

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Serves 2. 

Ingredients:

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon paprika 

1 (1 ½ lb.) pork tenderloin

2 tablespoons White Oak Cajun Peach Sauce

2 cups baby arugula

Instructions: 

Preheat oven to 375 degrees. 

Pour olive oil into a large oven-proof skillet over medium heat. When the oil shimmers, season the pork with salt, pepper, and paprika. Place the pork in the pan and sear for 5 minutes. 

Flip, and sear for an additional 3 minutes. 

Brush the pork with White Oak Cajun Peach Sauce.

Place the skillet in the oven, and bake for 15-20 minutes, or until the inside of the pork registers at least 145 degrees. 

Remove the pan from the oven, and place pork on a plate. Lightly tent with foil. 

Add the arugula to the hot pan, and sauté for 2 minutes, or until wilted. 

Serve the sliced pork with the arugula. 

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Serves 2. 

Ingredients: 

1 small kabocha squash

1 tablespoon olive oil

1 lb. boneless chicken thighs

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon chili powder

2 tablespoons White Oak Apple Jalapeno SauceInstructions: 

Preheat oven to 375 degrees. 

Cut the squash in half, and remove the seeds. Slice half the squash into ½-inch slices. Reserve remaining squash for another use. 

Fit a large, rimmed sheet pan with parchment. 

Place the squash on the prepared pan, and drizzle with olive oil. 

Bake for 10 minutes. 

Remove the squash from the oven, and top with chicken thighs. 

Season chicken with salt, pepper, and chili powder. 

Bake for 15 minutes, and remove from oven. 

Brush the chicken thighs with White Oak Apple Jalapeno Sauce. Bake for an additional 5-10 minutes, or until chicken reaches 165 degrees with a meat thermometer. 

Divide chicken and squash between plates, and serve.

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This unique dish of crispy tofu features a rich chunky tomato and coconut sauce for a delicious fusion between Italian and Southeast Asian flavors. Serve this easy vegetarian dinner over fluffy white or brown rice for a satisfying dinner. Our Organic no sugar added ,spicy Arrabbiata sauce adds just the right amount of spice, tempered by the creamy coconut.

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

2 14-ounce packages extra-firm tofu, drained
1 cup short-grain white rice, rinsed
1 tablespoon oil of your choice
1 cup full-fat coconut milk
1 cup Bontà Della Arrabbiata Sauce
2 cups baby spinach
2 scallions, minced, for garnish
Sesame seeds, for garnish

1. Wrap the tofu in a clean dish towel and place something heavy on top. Let this sit for 10-15 minutes to drain out excess water, which will help crisp up the tofu.
2. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a simmer, reduce the heat to low, cover and cook for 20 minutes, until the grains are tender.
3. After pressing, tear the tofu into 2-inch pieces (the rough edges make crispier tofu) and sprinkle with salt.
4. Heat the oil in a large skillet over medium-high heat. When hot, add the tofu, working in batches to avoid crowding the pan. Cook the tofu for 2-3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate and repeat with remaining tofu.
5. Add the coconut milk and tomato sauce to the skillet and heat through, stirring until smooth. Season to taste with salt and pepper. Add the spinach and cook until wilted, 2-3 minutes.
6. Divide the rice between serving plates. Top with crispy tofu, sauce, and garnish with scallions and sesame seeds.

The post Crispy Tofu with Bontà Della Arrabbiata Sauce and Coconut Milk appeared first on global palate foods.

Our Organic Bontà Della Tomato Basil is a sauce that works perfectly with our meatball appetizer as a dipping sauce. Our sauce is made with 100% organic ingredients, including spices and herbs grown and harvested right here in the USA. It’s one of the only organic tomato basil brands in the world. Pairing the savory chicken meatball appetizer with a drizzle of sweet and tart Bontà Della tomato basil dipping sauce makes this pairing a perfect example of how food and flavor can come together to create an appetite-enhancing experience.

Yield: 12-14 meatballs

Ingredients: 

½ lb. ground chicken 

1 large egg, beaten

1/3 cup panko breadcrumbs

1/3 cup freshly grated parmesan cheese

1 tablespoon finely diced fresh basil

1 teaspoon dried oregano

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon paprika 

1 (24 oz.) jarBontà Della Tomato Basil Pasta Sauce

Instructions:

Preheat oven to 375 degrees. 

Fit a large, rimmed sheet pan with parchment. 

In a large bowl, combine chicken, egg, panko, parmesan, basil, oregano, salt, black pepper, and paprika. 

Lightly combine with your hands until everything is fully incorporated. 

Roll into 1-inch balls, and place on prepared baking sheet. 

Bake for 20-25 minutes, or until the meatballs register 165 degrees with a meat thermometer. 

Pour desired amount of pasta sauce into a saucepan over medium heat, and warm through. 

Serve meatballs with the warm sauce.

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Spicy baked feta might just become your new favorite easy one-pan recipe. A thick block of salty feta cheese turns melty and creamy baked in a thick and chunky no sugar added spicy Arrabiata sauce in the oven. Spread the cheese on toasted bread or toss it with cooked pasta for a delicious appetizer or entree.

Serves: 6
Prep time: 12 minutes
Cook time: 25 minutes
Total time: 37 minutes

2 cups Bontà Della Arrabbiata Sauce
1 4-ounce block feta cheese
Fresh black pepper
2 tablespoons olive oil
½ teaspoon garlic powder
Kosher salt
1 baguette, sliced into 1-inch pieces on the diagonal
Sliced cherry tomatoes for garnish
Fresh basil for garnish

1. Preheat the oven to 375°F.
2. Spread out the Bontà Della Arrabbiata Sauce in a small baking dish. Place the goat cheese in the center. Sprinkle with pepper.
3. Bake, uncovered, for 25 minutes until the sauce starts to bubble and the cheese is hot.
4. Meanwhile, In a small bowl, whisk together the olive oil, garlic powder, and ½ teaspoon salt.
5. Spread out the baguette slices on a baking sheet and brush both sides with the seasoned olive oil. Place in the oven during the last 10 minutes of baking and until golden, flipping halfway through.
6. Let the cheese cool for a few minutes after removing from the oven and garnish with cherry tomatoes and basil. Serve with croutons.

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Our rich and chunky Organic Bontà Della Marinara sauce clings to the penne in this dish, which is topped with a flash-fried basil leaf just before serving. It’s an incredibly delicious marriage of flavors that makes for an exceptionally satisfying weeknight dining. This protein-packed dish is an easy way to make a favorite meal feel new again. Our Organic Bontà Della Marinara marries a skillet Chicken and Penne with Flash-Fried Basil delivers the robust flavor of chicken and bright flavors from quick-flash fried basil for a satisfying dish that goes from stovetop to table in just 20 minutes.

Serves 2. 

Ingredients:

4 oz. penne pasta

1 tablespoon olive oil 

1 (5-6 oz.) chicken breast, pounded out to an even thickness

½ teaspoon kosher salt 

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon freshly ground black pepper

1 medium shallot, diced

1 (24 oz.) jarBontà Della Marinara Sauce

1/3 cup vegetable, canola, or sunflower oil

4-6 fresh basil leaves 

Instructions: 

Cook penne until it’s al dente according to package instructions. Drain, and rinse under cold water to stop it from cooking. Reserve. 

In a large cast iron skillet, heat olive oil over medium heat until it shimmers. Season chicken with salt, oregano, dried parsley, and pepper. 

Cook chicken for 7 minutes without turning it. Flip, and cook for an additional 5 minutes, or until chicken registers 165 degrees with a meat thermometer. Reserve. 

Add shallot to the pan and sauté for 3 minutes, or until softened. 

Thinly slice the chicken. Add cooked pasta and sliced chicken to the pan. Pour in desired amount of pasta sauce, and stir well to coat. Reduce heat to medium-low. 

While the dish is warming through, add vegetable oil to a 5-inch skillet over medium heat. When the oil is hot, have a lid for the frying pan at hand. 

Add the basil leaves to the oil, and cover immediately with a lid. When the oil stops popping after about 1 minute, remove the lid. Remove the fried basil with a slotted spoon, and drain on paper towels. 

Top the chicken with the fried basil, and serve immediately.

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