Here are my favorite recipes this week.
Slender Rosemary Grapefruit Fizz
c/o The Slender Student
1 large Ruby Red grapefruit
1 sprig fresh rosemary (plus more for garnish)
1/2 cup grapefruit La Croix
2 shots vodka
2 splashes grapefruit bitters
Directions
1. Halve your grapefruit and, if desired, cut off thin slivers to use later as garnish.
2. Squeeze the grapefruit juice into a bowl. I got about 2/3 cup from one large fruit.
3. Add the rosemary leaves from one sprig of rosemary to the grapefruit juice. Muddle with a muddler or the back of a spoon.
4. Evenly pour the fresh juice between two glasses.
5. Add in 1/4 cup La Croix and one shot of vodka to each glass.
6. Garnish with grapefruit slice, rosemary, and enjoy! Responsibly!
Tortellini Minestrone Soup
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 medium sweet onion, diced
- 2 medium carrots, sliced thin
- 2 cloves garlic, minced
- ½ tsp. kosher salt, divided
- ⅛ tsp. black pepper
- ⅛ tsp. cracked red pepper flakes
- 6 c. low-sodium chicken broth
- 1 can (15 oz.) diced tomatoes with basil, garlic, and oregano, undrained
- ¼ c. finely grated Parmesan cheese (or more to taste)
- 1 pkg. (9 oz.) refrigerated 3-cheese tortellini pasta
- 1½ c. baby arugula
Directions
- Heat the olive oil in a large pot over medium-high heat.
- Add onion, carrots, garlic, ¼ tsp. salt, black pepper, and red pepper flakes.
- Saute, stirring frequently, until the vegetables are softened, about 7 minutes.
- Pour in the chicken broth, along with the diced tomatoes and the remaining ¼ tsp. salt.
- Bring to a boil; add tortellini and reduce heat to a medium simmer.
- Cook 8-9 minutes or until pasta is tender.
- Stir in Parmesan and arugula and allow greens to wilt.
- Ladle into bowls and sprinkle with additional Parmesan, if desired
Applesauce Donut Muffins
c/o Buns in My Oven
Ingredients
1 cup softened butter, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
1 1/2 cups sugar, divided
1 egg
1 teaspoon vanilla
1 cup cinnamon applesauce
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
Directions
Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.
In the bowl of a stand mixer, beat together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the egg, vanilla, and applesauce until well combined.
Gradually stir in the flour, baking soda, and 1/2 teaspoon of cinnamon.
Fill the muffin wells 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 10 minutes before carefully removing the muffins from the tin.
Melt the remaining 1/2 cup of butter. Place in a small bowl.
Stir together the remaining 1/2 cup of sugar and teaspoon of cinnamon and place in a second small bowl.
Dunk each muffin in the butter and then roll in the cinnamon sugar mixture to coat.
