Homemade Gnocchi with Roasted Red Pepper and Tomato Sauce

For Garnish:

  • Parmesan or pecorino romano

  • Fresh basil

For Sauce:

  • 1 pound red peppers (all peppers in your basket, regardless of size)

  • 1 pint cherry tomatoes

  • 1/4 cup olive oil

  • 1 tablespoon apple cider vinegar

  • 1 garlic clove

  • 1/4 teaspoon cayenne


  1. Place red peppers and cherry tomatoes on baking sheet. Broil until charred on one side, turn, and char the other side, about 15 minutes. Remove from oven and let cool.

  2. Coarse chop tomatoes or blend in food processor. Repeat process with red peppers, first removing seeds.

  3. Add oil, vinegar, and garlic to food processor and blend, or finely dice garlic and combine all ingredients by hand.

  4. Optional: add 1/4 teaspoon cayenne or to taste, depending on heat tolerance.

For Gnocchi:

  • 2 pounds golden potatoes (all potatoes in basket, regardless of size)

  • 6.75 oz. (1.5 cups) unbleached all-purpose flour

  • 1 tsp. salt

  • 1 egg, beaten


  1. Preheat oven to 350F. Prick potatoes with fork all over and bake for 45-85 minutes (depending on size) directly on oven rack, or until tender. Remove and peel. Let cool to room temperature. NOTE: This step can be done a day or two in advance to save time!

  2. Once potatoes are fully cool, grate on large holes of cheese grater into large bowl, or pass through a ricer or food processor until smooth.

  3. Mix flour and salt in a small bowl and set aside.

  4. Add egg to potatoes, then add flour to mixture. Gently mix with your hands until a crumbly dough forms, breaking up any remaining chunks of potato with fingertips. Try not to over-handle, as this will make the gnocchi less tender.

  5. Push the dough against the walls of the bowl to combine, then transfer loose ball of dough to lightly floured work surface and knead for 30 seconds to 1 minute until a soft, smooth, slightly sticky dough is formed. Cover dough with clean dish cloth to maintain moisture.

  6. Pull a handful of dough from the mass and roll into a long rope about 1/2” to 3/4” in diameter. Using knife or bench knife, cut every 1/2” (for square gnocchi) or every 1” (for elongated gnocchi).

  7. Repeat process with remaining dough.

  8. Bring a large pot of salted water to a boil. Working in batches, boil gnocchi until they float to the surface, about 2-3 minutes. Transfer to bowl or pan of tomato sauce with slotted spoon.

  9. Garnish with basil and parmesan as desired. Buon appetito!

Nightshade Kitchen's Shakshouka



  • 1 pint cherry tomatoes; quartered

  • 2 lbs. slicer tomatoes (fresh or canned); sliced

  • 3 cloves garlic; chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon fennel seeds

  • 1 large yellow onion; diced

  • 1 large bell pepper; finely chopped

  • 3/4 lbs. zucchini; finely chopped

  • 2 1/2 tablespoons tomato paste

  • 1 teaspoon ground cumin

  • 3/4 teaspoon paprika

  • Juice of 1/2 lemon

  • 1/4 teaspoon sugar

  • 1/2 teaspoon red chili pepper flakes (optional)

  • 4-6 eggs

  • 1/4 cup basil; chopped to garnish

  • Salt and black pepper; to taste

  • 3 tablespoons olive oil


  1. Preheat the oven to 425 degrees and position rack at mid-level. Lay tomatoes out flat on a baking tray. Sprinkle with chopped garlic, drizzle 2 tablespoons of oil across tray and roast for 20-25 minutes.

  2. Meanwhile, in a small pan over medium heat, toast cumin and fennel seeds for 2-3 minutes, tossing occasionally. Remove from heat and set seeds aside.

  3. In a large heavy-bottomed, oven-safe pan over medium-high heat, add 1 tablespoon of olive oil. Sauté onions until they start to become translucent, about 5-7 minutes. Add bell peppers to pan and continue cooking for 3-5 minutes until soft. Add zucchini and continue cooking for additional 5 minutes, stirring all to combine.

  4. Once tomatoes are done roasting, remove from oven and coarsely chop. You may also puree tomatoes for a smoother dish. Decrease oven to 375 degrees.

  5. Reduce heat of pan with sauteed vegetables to medium and stir tomatoes into pan with the sauteed vegetables, along with the toasted seeds, tomato paste, ground cumin, paprika, lemon juice, sugar and red chili pepper flakes, if using. Bring contents to a simmer and cook until well combined and tomato mixture has slightly reduced, about 4-5 minutes. Season with salt and pepper.

  6. Using a spoon, create four to six wells in the tomato mixture, as deep as possible without scraping the bare pan bottom. One by one, crack an egg into each well and carefully place pan in oven. Bake for 8-12 minutes until eggs have set but still wiggle when the pan is moved. Remove pan from oven and cover for 2-3 minutes, until eggs have completely set on top.

  7. Garnish with basil and serve hot with bread and crumbled cheese, if desired.

Zucchini Pasta with Paprika Roasted Tomatoes



  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika


  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.



Chicken Kale Quesadillas



  • 1 lb chicken thighs

  • 2 chopped sweet onions

  • 1 tomato, diced

  • 1 bunch kale

  • 4 flour tortillas

  • 3 cloves garlic

  • 1 lime

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • Cheddar or Monterey jack cheese

  • 2 Bell peppers, 1 red and 1 green, diced

  • 2 tablespoon melted butter or olive oil

  • 3 tablespoon olive oil


  1. Dice your chicken into 1 inch cubes.

  2. Mix 1 tsp chili powder, 1 tsp cumin, paprika, salt, pepper, and 2 tsp olive oil in a small bowl and coat the chicken evenly to season.

  3. Cover and set chicken in the fridge.

  4. While the chicken marinades, prepare your salsa. Heat 2 tsp of olive oil in a pan with 1 of clove garlic and sauté the chicken for around 6 minutes, until it is cooked evenly.

  5. Transfer your chicken to a bowl or container.

  6. Next, begin to sauté the onions with the remaining olive oil.

  7. Once they begin to become translucent, add your garlic and season with salt, pepper, and the remaining chili and cumin powder.

  8. After 2 minutes, add your bell pepper, kale and tomato to the pan and cook for another 5 minutes, until the veggies are tender.

  9. Brush quesadilla with melted butter and heat in a clean skillet for 2 minutes. Fill with chicken, veggies, and top with cheese.

  10. Fold over into a half, and heat one side for around 2-4 minutes, until cheese melts.

  11. Top with salsa and serve.

For the salsa


  • 2 cucumbers

  • Onion

  • 1 bell pepper, diced

  • 2 tomatoes, diced

  • 2 cucumbers, peeled and diced

  • 3 tablespoons lime juice

  • ¼ cup fresh cilantro, chopped

  • 2 cloves garlic, finely diced

  • 2 tablespoon diced jalapeno

  • 1 onion, diced

  • 1 tablespoon EVOO

  • ¼ teaspoon salt

  • ¼ teaspoon pepper


  1. Make your vinaigrette in a large bowl with the lime juice, olive oil and seasoning.

  2. Add the remaining ingredients and combine to create your salsa.



Rigatoni with Jammy Zucchini Sauce



  • 2-3 zucchini or summer squash (about 2 pounds)

  • 1 large tomato

  • 1 lemon

  • Basil

  • 8 garlic cloves

  • ¼ cup olive oil

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 8oz rigatoni

  • 2 ounces Parmesan


  1. Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.

  2. While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.

  3. Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.

  4. While zucchini caramelizes, boil a large pot of salted water.

  5. Juice a lemon and set aside. Grate parmesan and set aside.

  6. Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.

  7. Once water has boiled, add pasta and cook until very al dente.

  8. At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.

  9. Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).

  10. Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!

Spicy Corn Salsa

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  • One Tomato Chopped

  • 1/2 Shallot Chopped

  • 1 Clove Garlic Chopped

  • 1/2 Jalapeno chopped & De-seeded

  • 1/2 Lime (Juice)

  • Salt and Pepper to taste

  • 1/2 Cob of Corn

  • 1/4 Cup Chopped Cilantro


  1. Boil Corn & Chop Veggies, Spices and Herbs

  2. Combine all ingredients in bowl and stir

Black Bean Salad with Cucumber, Tomato, Corn + Basil, Lime, and Honey Dressing

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This recipe couldn't be more simple! We steamed the corn before slicing it off the cob. Other than that, it's just chop, mix, and enjoy! You can serve this as a side dish, but you might have a hard time not eating the whole thing at once!


  • 2 ears of corn, steamed, with kernels sliced off
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 cup black beans, defrosted


  • juice of 1 lime
  • 1 tsp honey
  • 1/3 c olive oil
  • 1 clove of garlic, minced
  • chopped basil
  • salt and pepper


  1. Chop all of your fresh vegetables into similar size cubes
  2. Combine dressing ingredients in a bowl or blend in a food processor 
  3. Stir together in a large bowl. Serve right away or chill. 

Baked Halibut with Tomato, Chard, and Onion

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  • 1 package halibut (defrosted) 
  • 1 tomato, sliced
  • 1/2 red onion, sliced
  • 3/4 bunch - 1 whole bunch swiss chard
  • 2 tablespoons butter, cut into cubes
  • olive oil
  • salt and pepper
  • Optional: basil and 2 lemon wedges
  • parchment paper or aluminum foil


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  1. Preheat the oven to 400 degrees F
  2. We cut our large halibut fillet into two servings, then pat it dry and seasoned with salt and pepper.
  3. Place two pieces of parchment paper or foil side by side on a baking sheet. Place one slice of fish in the center of each sheet. 
  4. Top with swiss chard, tomato, and onions. Drizzle with olive oil and top with the cubed butter.
  5. Fold up the packet over the fish and vegetables and fold the edges to seal in all of the delicious ingredients.
  6. When the oven is heated, bake for 20 minutes. The halibut is ready when it's just opaque, and will continue to cook for a few minutes while it rests after you remove it from the oven. 
  7. To serve, open each packet and move to a plate. Top with fresh basil and a squeeze of lemon. 

Stuffed Green Peppers with Tomatoes (Vegetarian or Omnivore Versions)

Stuffed Green Peppers with Tomatoes and Black Beans
  • oil for cooking
  • 1 cup rice
  • 2-3 green bell peppers, with tops sliced off and seeds removed
  • 1 large tomato, diced
  • 1/4 finely copped red onion
  • salt and pepper
  • shredded cheddar cheese or mozzarella
  • optional spices and seasonings: taco seasoning, or paprika, cumin, chili powder, cilantro, scallions, or parsley
    • For a vegetarian version, use 1 cup black beans or 2 black bean burgers (we love the spices and seasoning in the black bean burgers from Vermont Bean Crafters for a dish like this!)
    • For an omnivore version, add 1/2 lb ground beef or ground sausage



  1. oast 1 cups of long grain white rice in a small-to-medium size pot, with 1 tsp of Canola oil until golden brown and crisp
  2. Next, add 2 cups broth or water and a large pinch of salt, and bring to a boil. Once boiling, keep rice uncovered until small bubbles which tunnel down into the rice form
  3. At this point turn your stove to the lowest setting and cook covered for an additional 20 min.
  4. Once finished, add a generous amount of black pepper!


  1. Preheat your oven to 375 degrees F
  2. For a vegetarian version: while the rice cooks, heat black beans in a pan over medium heat. Add onions, salt, pepper, and spices while they warm through. If you're using black bean burgers, simply pan cook them - they're already well seasoned! 
  3. For an omnivore version, brown 1/2 lb of sausage or ground beef. Sausage will most likely be seasoned, but you'll want to add onions, salt, pepper, and spices to ground beef. 
  4. When rice and your beans or meat are cooked, stir them together into one pan or mixing bowl. Add in tomatoes and any fresh herbs that you'd like. Add salt, pepper, and spices to taste. If you feel the mixture is too dry, add a little olive oil, butter, or cheddar to the mix.
  5. Place your peppers in a baking dish. Spoon the stuffing mixture into the peppers and top with cheese.
  6. Bake for about 15-20 minutes (depending on how well-done you'd like your peppers. 
  7. Serve hot!

Tomato & Basil Pesto Grilled Cheese

Tomato & Basil Pesto Grilled Cheese


  • lots of butter for cooking
  • 1/2 tomato, sliced thinly
  • 2 tbsp pesto from Joe's Kitchen
  • sliced cheddar cheese (or mozzarella would be great, too)
  • Ciabatta bread, sliced down the center so that the crusts remain on the outside (this will hold up better for grilling than if you cut a slice where the crust is only around the edge)



  1. In a cast iron skillet on medium heat, melt 2 tbsp. of unsalted butter
  2. Spread pesto on each slice of bread. Place one slice into the pan, and layer tomato and cheese slices. Top with the second piece of bread. 
  3. To press sandwich, place a heavy plate or pan on top. Allow the sandwich to cook and the bottom slice of bread to become crisp.
  4. Flip the sandwich - adding more butter to the pan in between if needed. 
  5. Serve warm!


Tomato, Red Onion, and Cucumber Salad with Feta

Tomato, Red Onion, and Cucumber Salad with Feta

Inspired by a classic Greek salad!


  • 1 large tomato
  • 1/2 of 1 red onion, sliced
  • 1 cucumber, sliced and seeds removed
  • olive oil
  • fresh or dried oregano
  • salt and pepper
  • crumbled feta cheese
  • optional: black olives


  1. Slice and chop your veggies into bit size pieces
  2. Season with salt, pepper, and herbs, and stir together
  3. Drizzle with olive oil and sprinkle feta cheese over top
  4. Serve chilled

Savory French Toast with Cheese and Tomatoes


Savory French Toast with Cheese & Tomatoes

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: Veg

Have you ever had savory French toast before? Neither had we, but we realized that it would be an amazing way to use up bread and eggs. Try adding herbs to the egg batter! 

  • 3 eggs, beaten 
  • 1/3 cup milk or non-dairy milk
  • salt and pepper to taste
  • 1/4 teaspoon chipotle powder
  • 4 slices bread
  • 1 tablespoon butter or oil
  • a couple ounces of cheese, grated
  • 4 slices tomato
  1. Preheat the broiler in your oven.
  2. Whisk together the eggs, milk, salt and pepper, and chipotle powder. 
  3. Dip the bread in the egg batter, and let it soak for a couple minutes. Then turn the bread, and soak the other side.
  4. Meanwhile, heat the butter or oil in a frying pan that's big enough to hold all four pieces of bread. 
  5. Cook the bread on one side, until lightly browned. Flip.
  6. Sprinkle cheese on the top (browned side of the toast), and add the tomato slices, cutting them to fit onto the bread, without hanging off the sides. 
  7. Remove the pan from the heat, and place it under the broiler. Broil until the cheese is melted, and the tomatoes have wrinkled, slightly.