Pre-Summer Festive Meals

    Pre-Summer Festive Meals

    By: Jacqueline Gomes, MBA, RDN

    May brings a bounty of festive occasions! From Cinco De Mayo to Mother’s Day, Graduations and the start of Grilling season!

    As we get closer to warmer, more enjoyable weather, you may be craving fresher ingredients that are in line with your health and wellness goals.

    Here are some tips as we dive into these festive months!

    • Increasing your intake of seasonal fresh fruits and vegetables in a great way to control weight and improve overall health.
    • Snack on fresh fruit, fruit that is in season tastes better and is more nutritious.
    • Headed to a get-together? Offer to bring a healthy dish.
    • Grilling season is just getting started, don’t forget to marinade meats to reduce cancer causing compounds.
    • Lean in to lean meats like sirloin, brisket, chicken and pork tenderloin – these versatile meats are easy to incorporate into pasta salads, stir fry’s and more.

    When cooking for a crowd, remember to build your menu around items that can be prepared ahead, can be scaled to accommodate more guests and incorporate healthful ingredients like delicious vegetables.

    Let’s prepare an easy, flavor-filled Ravioli dish with a roasted tomato sauce that can be prepared in advance.

    Roasted Tomato and Pepper Sauce over Ravioli

    Roasted Tomato and Pepper Sauce over Ravioli

    Prep: 5 minutes

    Cook: 1 hour 5 minutes

    Makes: 4 ¼ cups of Sauce and 4 servings of Ravioli (see note)

    Ingredients:

    • 4 to 5 Red on the vine tomatoes, cut in half
    • 3 Bell Peppers (Red, yellow, green, orange), cut into quarters
    • 5 Garlic Cloves
    • ½ sweet onion, sliced
    • 2 Tbsp extra virgin olive oil
    • 1 teaspoon Italian seasoning
    • ½ teaspoon thyme
    • Kosher salt and pepper
    • 5 leaves Fresh Basil,
    • 2 Packages Greenway Ravioli (see note)

    Directions:

    1. Preheat oven to 325 degrees F. Line a large baking sheet with aluminum foil, add cut up vegetables and garlic to sheet. Drizzle with olive oil followed by herbs, salt and pepper and basil. Toss well to coat
    2. Roast for about 1 hour or until vegetables are soft and lightly charred. Turn peppers over half way through.
    3. Remove from oven and allow to cool for a few minutes. Place vegetables into a large blender or food processor and process until smooth or until desired consistency is reached. See note.
    4. Cook Ravioli according to package directions and top with warm roasted tomato sauce and fresh basil before serving.

    NOTES:

    • You will have plenty of sauce left over, freeze for up to 4 months. Serving suggestion is ½ cup sauce per plate.
    • 2 packages of Greenway Ravioli will serve approximately 4 adults.
    • You may need to process two batches of the sauce in the food processor.
    • To keep dish warm for a party, prepare recipe through step 4 and use a chafing dish. This will have the best results as your dish will stay moist and not dry out.

    Nutrition information: ½ cup sauce plus 6 Ravioli

    295 Calories; 38g Carbohydrate; 10g Fat; 13g Protein; 415mg Sodium; 5g Fiber