Cooking Light, Jan/Feb 2013 page 99

December 07, 2012
Photo: Randy Mayor; Styling: Lindsey Lower
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Slow-Cooker Marinara

Photo: Johnny Autry; Styling: Mary Clayton Carl
Slow-Cooker Marinara Recipe
Freeze marinara for up to 3 months.

 

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Mussels Marinara

Photo: Randy Mayor; Styling: Lindsey Lower
Mussels Marinara Recipe
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.

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Marinara Poached Eggs

Photo: Randy Mayor; Styling: Lindsey Lower
Marinara Poached Eggs Recipe
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.

 

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Italian Tomato Soup

Photo: Randy Mayor; Styling: Lindsey Lower
Italian Tomato Soup Recipe
Homemade marinara sauce serves as the base in this Italian Tomato Soup with ditalini pasta and shaved pecorino Romano cheese.

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Sausage Pizza

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

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

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Shrimp Vindaloo

Photo: Randy Mayor; Styling: Lindsey Lower
Shrimp Vindaloo Recipe
Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.
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Braised Lamb Shanks

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