Cooking Light, Jan/Feb 2013 page 99

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  • Slow-Cooker Marinara
    Photo: Johnny Autry; Styling: Mary Clayton Carl

    Slow-Cooker Marinara

    Freeze marinara for up to 3 months.

     

  • Mussels Marinara
    Photo: Randy Mayor; Styling: Lindsey Lower

    Mussels Marinara

    You will love Mussels Marinara thanks to the slow-cooked red sauce. The red wine and basil make the sauce ultra luxurious – the perfect thing to accompany delicate mussels. Serve over pasta, with a glass of vino rosso (red wine) for a lush and tasty meal.

  • Marinara Poached Eggs
    Photo: Randy Mayor; Styling: Lindsey Lower

    Marinara Poached Eggs

    Switch up your regular breakfast routine with Marinara Poached Egg. Poaching eggs in marinara is easy since the sauce is quite thick. The sauce gives so much more flavor to the eggs compared to the normal water-poaching method. Keep some toasted Italian or French bread handy – you will want to dip.

     

  • Italian Tomato Soup
    Photo: Randy Mayor; Styling: Lindsey Lower

    Italian Tomato Soup

    Homemade marinara sauce serves as the base in this Italian Tomato Soup with ditalini pasta and shaved pecorino Romano cheese.

  • Sausage Pizza
    Photo: Randy Mayor; Styling: Lindsey Lower

    Sausage Pizza

    Homemade Marinara Sauce serves as the base for this simple turkey Sausage Pizza.

  • Shrimp Vindaloo
    Photo: Randy Mayor; Styling: Lindsey Lower

    Shrimp Vindaloo

    Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.

  • Braised Lamb Shanks
    Photo: Randy Mayor; Styling: Lindsey Lower

    Braised Lamb Shanks

    Succulent Braised Lamb Shanks simmer in a perfect batch of Marinara Sauce resulting in a rich and tender main-dish entree.

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