Gather all ingredients and equipment.
Bring a large pot of water to a boil for the pasta.
Once water is boiling, add the pasta. Cook for 9-12 minutes or until pasta is al dente.
After the pasta is cooked, pour into a strainer, add a 1 tsp of oil to prevent sticking, stir, and set aside.
Heat a medium size sauté pan over medium-high heat. Once hot, add the oil. Add the tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes, or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.
Once tomatoes are blistered, reduce heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until onion is soft and tender.
Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring frequently.
Remove the pan from heat and add the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.
Add cooked pasta. Stir to combine.
Top with basil and parmesan. Serve.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl, whisk together the applesauce, honey, and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes. Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
Place eggs in medium pan and cover with water. Bring to a boil.
Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.
In a medium bowl, mash the avocado with the vinegar with the back of a fork.
Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
Gather all ingredients and equipment.
Place the vinegar, mustard, honey, shallots, salt, pepper, oil, and herbs in a blender. Start on a low speed then gradually increase to a high speed and blend until the dressing is smooth and looks creamy.
In a mixing bowl, toss the romaine, tomatoes, and onions and 1/4 cup Caesar Salad Dressing (2 Tbsp per serving). Serve.
Gather all ingredients and equipment.
To make nachos, place about 12 chips (1.5 tortillas worth) on a plate.
Top with 3/4 cup of the completed chili, shredded lettuce, tomatoes, 1/4 cup of cheese, and the sliced green onions.
Optional Assembly Method:
Preheat oven to 375°F (190°C) or set your broiler to high.
Arrange the chips in an even layer on a baking sheet lined with tin foil.
Sprinkle the cheese over the chips then place in the oven or under the broiler until the cheese is melted, about 2 to 4 minutes.
Add the chili, followed by the remaining toppings.
Serve immediately.
