Flik Fridays: Recipe for Revved-Up Marinara

Karyl Rice

Hello and Happy Friday!  I Hope everyone is staying safe and healthy! 

For those of you who don't know me, my name is Liz Raygor (Breck's Executive Chef) and I would like to invite you Flik Fridays.  Please join me and maybe my son, Desmond, or John Chesnut (Breck's Director of Dining Services) on Fridays for fun, family-friendly recipes to make at home. We will be making things like ice cream, meatballs, stir fry, muffins, and other yummy creations!

This week, I would like to share a Flik revved-up recipe with you. Revved-up recipes are a great way to incorporate more servings of vegetables into your meal. I have found that lately, it's a great way to use up leftover veggies — or veggies that I grown tired of eating in the same old way.

This week's recipe is "Revved-Up Marinara." This is a versatile recipe and a great way to use up some veggies in your fridge. Marinara can go on pasta, zoodles, used as a grilled-cheese dip, or use it to make lasagna. Desmond and I will be using it to make homemade pizzas later today! We made a few substitutions, based on what we had in our house, and I encourage you to do the same. We used diced tomatoes instead of crushed. Also, we didn't have any oregano but we did have dried Italian seasoning. I also used the green tops from the carrots instead of parsley. Make this recipe your own and enjoy! 

We hope you check us out each week to see what's cooking in our homes and perhaps get some inspiration for yours! 

Chef Liz (and Desmond)

 

Revved-Up Marinara Recipe (click here)

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