A garden grows in Bayside

Wanting to incorporate more fresh herbs onto my meals, I have taken to having what amounts to a sort of "herb garden" on my kitchen window sill. I have a Farmers Market obtained Basil plant. And today I bought some dill and Italian parsley and put them in a glass with some water. Truth is I am not sure how to care for them. If I put them in my refrigerator, they will wilt rather quickly. I want to use it more as a main flavoring rather than a measly garnish on pasta dishes. An idea I had was to make a black bean cake with crab meat and 2 to 3 tablespoons of parsley. That sounds delicious. I will make it for lunch tomorrow.

Here are my dill and parsley

Those weird skinny stalks were once proud large basil leaves. I am not sure what I am doing wrong. I followed all the instructions from this website http://www.gardeningknowhow.com/herb/information-on-how-to-grow-basil-indoors.htm

I should be very afraid of my new herbs if my poor plant is any indication!

Happy Eating!

in Defense of eating Meat or Vegetables

After all of my exhaustive research which consisted only of me going on a site that seemed to contradict itself, Peta http://www.peta.org/. I saw videos of cruelty to animals and said that my decision to no longer eat meats a good one. That they are innocents who are worthy of our saving. It was also an excuse to shed some weight off of my frame but I suppressed that and said No! I want to do something worthwhile for those who have no voice.

I had been eating all veggies even going so far as to reduce my dairy intake and started to drink Soy. Every shuddering drop of soy which was promised as acting like milk, it don't. I tastes like all "healthy" alternatives to favorite products tastes, like an afterthought. After 5 days I noticed that my scale budged only slightly but when I was eating low carb / high protein it shed it immediately. 

So I have to ask myself, why would and organization shame me into eating how they say I should eat. Then I realized http://www.petakillsanimals.com/. You have got to be kidding me! I was so angry that they are always so busy throwing paint at people and are NOT getting dogs and cats adopted out instead are putting them down and I was listening to them. 

Now I am not a fan of how we get the meat, fish and poultry that we eat. I think there are some more "humane" ways of getting our carnivorous meals. Who am I kidding? I am having a hard time with this vegtastic conversion and am yearning for a hamburger right now. Hence my rambling. Here are some photos of meals I have had or made. Sniff!

Pat's Steak's In Philadelphia best "Cheesesteak" I have EVER eaten 

Tilapia in broth with onion and peppers

What does this all mean? I am not sure. I only know that to say one thing and practice doing the very same thing and calling is humane is hypocrisy of the highest form. I just simply have to find out what works for me and how I feel when I eat it. And I suggest you do the same.

Happy Eating!

Leek(y) Soup

Leeks have a slightly onion flavor which can be enjoyed in a variety of dishes. Since they grown under ground, they tend to have dirt trapped in them so rinse or wipe with damp clean kitchen towel.

I decided to make a slightly healthy version of my personal favorite, Potato leek soup. The creamy potato, sweet leeks, some cream (I didn't have any on hand and used half and half) shallot creates a subtle onion and garlicky flavor. I added carrot and celery for more of a veggie boost and viola. A slightly healthier version. Enjoy

You will need:

6-baby yukon gold potatoes skinned and diced
1-batch of leeks cleaned and chopped
2 1/4 cups of low sodium broth or stock
1-tbsp chopped celery
1-tbsp-chopped carrot
1/2 minced shallot
2-tbsp Half and Half
3-tbsp unsalted butter
1-tbsp Olive Oil

Equipment:
Food Processor or Potato masher

In a large pot add half the butter and the oil and slowly cook the leeks until tender, about 5 minutes. Add the shallot, celery, carrots and cook for an additional 2 minutes. Next add the Broth, Stock or water and bring to a simmer. Add the potatoes, remaining butter and cream or half and half and cook on low for about 30 minutes or until potatoes are tender.

With a slotted spoon, remove 2 cups of the veggies and place in food processor. It takes just a few pulses. If you prefer it a little chunkier, use a potato masher until you reach desired consistency. Place the mixture back in the pot and combine. Let cook for another minute or two. Then eat immediately or let it come to room temperature (my favorite)

Serve with some of the following garnishes if desired: Parsley, crumbled bacon or cheese.

Happy Eating!

Check out that Chick(pea)

Garbanzo Beans or Chick Peas are a staple of Mediterranean, West Asian and Indian cuisine. There slightly nutty and hearty texture makes it ideal for anti-pasto platter and more popularly, hummus.

Since embarking on my lacto-ovo vegetarian lifestyle, (don't call it a diet), I have wanted to experiment with this particular legume. I decided on purchasing a 15oz. can. Yes, when ever possible buy a bag. It's economical and with proper storage you can use it for various dishes several times over. 

There are many recipes for hummus. This is mine. I used what ever I happened to have in my pantry so it's not "authentic" since I do not have Tahini paste. However, I found that it did retain alot of what I like about hummus. Truth? I never cared for the sesame paste.

Alexa's Hummus

1-15oz. Can Garbanzo Beans

1/4 cup diced eggplant

2-tbsp-diced red pepper

1/4 cup shallot

3-garlic cloves, minced

2-tbsp lemon juice

1-tsp Cumin

Olive Oil

In a saucepan heat oil and cook shallot, eggplant, half the garlic and red pepper for a few minutes until softened. Set aside. In a food processor combine the lemon juice, garlic, beans and cumin and blend for a few pulses. Add cooled mixture and blend until smooth.

Serve with traditional pita chips or as an appetizer with vegetables or even an open faced sandwich on whole grain bread. It's really good and you will want to make this simple and ethnic dish all the time.

Happy Eating!

Herblicious

Rosemary and Thyme is not just a British television series. It has become the norm in most kitchens as they have become more readily available and as cooking shows and classes have taught us the great potential to make unique dishes these herbs provide.

Rosemary

I first discovered the joys of cooking with these herbs about a year ago after watching Ina Garten make rosemary mashed potatoes and chicken cutlet with thyme in the bread crumb mixture and have never looked back. Now I am a firm believer in fresh herbs versus dried. The flavors are so different. Now if you are in a bind and can't get fresh which nowadays is virtually impossible. Just remember that you will have to make adjustments to recipes as dried is more intense.

Thyme

Rosemary and Thyme can be grown outdoors if you have a garden. If you don't you can purchase bunches of them at the grocery stores or specialty food store. There are great tips to be found on this site for growing herbs: http://gardening.about.com/od/vegetablepatch/a/Rosemary.htm

 The lemony lightness of Thyme and the pungent powerhouse of Rosemary and how they pair up with different dishes. Here are some ideas to using these wonderful herbs that once you use you will never be without them.

Crispy Shrimp

Take 2 sprigs of Thyme and add them to Panko (Japanese bread crumbs) bread crumbs along with lemon zest salt and pepper and sear shrimp in olive oil until golden brown.

Rosemary Focaccia Bread

Take 2 tablespoons chopped Rosemary, yeast, flour, 6 tbsps of olive oil and make homemade bread. Recipe specifics at :http://www.recipezaar.com/recipe/The-Best-Rosemary-Focaccia-Bread-63530

Roast Chicken

Take 6 sprigs of Thyme and 3 of Rosemary, half and onion, 2 cloves of garlic, salt, pepper and olive oil. Stuff a 3 pound chicken and roast for 50-60 minutes at 350 degrees. And you have a healthy and elegant meal that can be turned into sandwiches the next day. Or pair it with baby red bliss potatoes.

So these two antithetical aromatics make even the most modest of meals pop with flavor that takes chicken to a whole new level, makes shrimp even tastier and you will wonder how you ate bread without rosemary. 

Cheers to these plants. Try it on some dishes. Go crazy and experiment. See what you come up with and let me know. I'd love your feedback.

Happy Eating!

Ice Cream you scream we all scream for....

Not Since George Washington Carver's inventions of over one hundred uses for peanuts including, cosmetics, gasoline (which we should Really look into reestablishing) and most famously peanut butter has there been a clamoring for one of the greatest inventions of all time. No not Nikola Tesla's radio or Thomas Edison's pesky electricity which thanks to him now we don't even need to leave the house, hence our Country's ever expanding waistline. No. I speak of Augustus Jackson. Let that name sink in for a moment. Need to Google him. I did too and have been reading about him for over an hour. He "created" ice cream. Although ice cream appears prior to his version here in the United States, he invented a superior technique for manufacturing it which now allows brands like; BenJerry's, Haagen Daas, Breyers to be sold by the crate full. And boy do we eat the stuff up.

With all the Dr. Frankensteinesque flavors produced. Ironically the most popular flavor is Vanilla. Go figure. So I say thank you Mr Augustus Jackson. For making a delicious treat even better. For shaping the way ice cream was made and is ingrained in childhood. Let's be honest how many of of us no matter what age don't feel that urge to run down the stairs screaming "Ice Cream Man. Ice Cream Man" when the Mr. Softee jingle tune plays? 

Happy Eating!

winner winner lunch and dinner

Getting "inspiration" from a cooking show that requires only that you go to the supermarket and get everything you need from boxes, with a very small amount of fresh ingredients, I made 2 meals this afternoon. First up, four cheese risotto courtesy of Archer Farms which I believe is sold exclusively at Target. So the box consists of one pouch of rice and one pouch of powdered cheeses. Not using the whole pouch of cheese as there was too much sodium for anyone to eat. I added fresh shrimp and frozen peas to mine. It came out pretty good in about 20 minutes. I paired it with my Eve's Cider from the farmers market (See post To Market, to Market) and it was a delish although somewhat salty lunch.

Dinner time! Making lasagna the easy no full Barilla way. You will cook a pound of ground beef. Use one with some fat in it. I prefer Sirloin with the following lean to fat ration 90/10 or 85/15. Any leaner and it's too dry. Trust me. You follow the directions on the box to the letter and you get a yummy lasagna that although not quite mom's slow cooking version, still a tasty recipe. Total cooking and prep time it about 1 hour and 20 minutes. I found mine to be yummy but a bit on the dry side, so I will make sauce adjustments next time to better mimic homemade.

Happy Eating!

Foodielocks

Like Goldilocks I attempted to make 3 different dishes this morning to test my ability to improvise and not have  a set recipe. Just go into my pantry and fridge and come up with stuff. First up. Black bean cake. This is my version of breadcrumbless black bean cake. It seemed like a good idea at the time as I wanted to lower my carbs for a while ala Atkins. And I didn't have flour handy. Look at it. It is just well Look at it!. Habanero chili, black bean, crab meat, corn, shallot, garlic and parmesan from a bottle. It was falling apart when I cooked it. I have not tasted it, yet.

So then I tried using chinese noodles, broccoli rabe, shrimp, scallions, curry powder, soy sauce and coconut milk and came up with this soupy weird tasting mush. bleh!

Finally success! Angel hair pasta. Using cream, butter, sauteed shallot, garlic, lemon zest, shrimp and crab meat. It was spicy courtesy of tabasco sauce and tangy from lemon juice. It was a perfect marriage of sweet and tart. Fresh basil and fresh mozzarella took it over the top.

I realized that I should probably use recipes. They are there for a reason, but I must confess it was a fun attempt at 3 dishes in under and hour and to see what works and what does not. Besides,  I did have fun! Go for it try 3 recipes in under and hour and see what you come up with.

Happy Experimenting.

To Market, to Market

Ah. A Beautiful New York City Spring day. I decided that in order to eat more successfully, I need to eat healthier. So with my very own carry on bag courtesy of The New School and my slightly disgruntled boyfriend in tow will endeavor to walk the 2 blocks that make up the Union Square farmer's market. The first stop was to the fresh herb kiosk that had the most people because I am as much a follower as the next person. Hey if this spot is good for all these people, good enough for me. I bought a basil plant. Not sure how to care for it and was too embarrassed to ask the man behind the counter. Besides I can just look it up online what to do with my purchase. By the way it was 5 bucks.

Then we made our way to an organic bakery where I purchased a 2 dollar cheddar biscuit which was delicious, courtesy of Hawthorne Valley Farm. They were very friendly and informative on the practice and the ingredients used which are all from their farm or other local growers.

Now I was getting thirsty and found another great tent this one called Eve's Cidery where she explained the ciders and how they are cultivated and she gave us free samples. The gentleman next to me was there when I walked past it the first time getting sample after sample.  I purchased a bottle of Autumn's Gold. Really yummy and I can think of a few recipe ideas to pair with it. Price? $14.00

On to organic potatoes and shallots which I use in alot of dishes. I got a bag full of each for a total of 5 bucks. Steal!

Walking around and seeing an abundance of good quality foods that are organic and healthier for you.

All in all I had a great time and did not spend as much as I thought I would. Only gripe? I could not find avocados and trust me I looked. I did get some great ideas.

Happy Walking!

B.L.T Delicious

We all know how to make a B.L.T sandwich, but I wanted to show you how to kick it up a notch (Emeril) Using better quality ingredients takes this sandwich to another level. Make this for lunch and add a side of veggie chips to round it out. You are eating bacon with mayo, every little bit helps.

Let's get cooking.

Makes 2 Sandwiches;
6-slices crispy center cut bacon
1/2-Hass avocado sliced
4-tbsp Hellmann's mayonnaise
2 leafs Romaine lettuce
1-small ripe tomato thinly sliced.
4-slices of country bread lightly toasted

Take the sliced bread and add a tbsp of mayonnaise on each one. On one half add the slices of avocado and press down  a little. Add the tomato, lettuce and 3 slices of bacon and cover. It's quick and delicious.

Happy Eating!

A spud by any other name

Looking at the box of fingerling potatoes purchased, I had an idea. All the cooking magazines tell you what a classy side dish this is. I just want to know that it is as delicious as the only spud to hold my heart, the yukon gold is. So I roasted them in my toaster oven. To lazy to use my regular oven, as I have pots and pans stored there. Then I needed to decide on flavorings. A strong robust herb would be ideal. Fresh sprigs of Rosemary, good quality extra virgin olive oil, salt and pepper to round it out. I set in the low rack at 300 degrees for 25-30 minutes depending on the size. To my pleasant surprise they were delicious and strong and stood up well to the porterhouse steak, medium rare of course I made on a stovetop grill pan. You may pair it with some sort of wine. As an uber novice I can safely say that they all taste the same to me, reds taste like red and whites like white. Never could taste the grapes or the other spices ala Sideways. Or how about a lager. I recommend emphatically that you try Samuel Adams Boston Lager. It's deep flavor compliments the dish. As a New Yorker it pains me to admit to like anything from the State housing Yawkey way but I do. Such is life.

Happy Eating!

Beans, beans there good for your heart...

So it's early morning and I wanted to take a trip to the farmer's market in Union Square today but, the rain may make that an unappealing option. Looking through my refrigerator to make myself some breakfast as cereal is not what I am in the mood for.  I see a pot of my red beans from a couple of nights ago and take that out. No clue what I am going to do. Continue excavating items and after a minute I look at what I have come up with. These are the ingredients; 2 eggs, butter, hard salami, ricotta cheese, gruyere cheese, avocado. I think to myself what the heck am I suppose to make? An omelette clearly. I put a spoonful of the beans underneath and add the omelette over top. Viola! It looks, uh interesting but let's see how it tastes.  Verdict? Like you would expect. eggy, beany but delicious and I know not too bad for me.

Happy experimenting!

Attempting Semi-Homemade

I have been wanting to make an authentic Latino meal. Then I realized that it would take a long time. So taking a cue from Sandra Lee I made a short cut version of rice, beans and chicharron de pollo (fried chicken chunks) I took me all of 30 minutes and now I am just waiting for it to cool down. I can't say that it is better than the original but if your short on time or a little bit on the lazy side, most of the work is done for you. Let's get cooking!

Ingredients and Recipe

1-box Goya Spanish Rice (there is a low sodium version)

1-large can of Goya Red Beans

1-pound chicken tenders cut into cubes

1-slice bacon cut into strips

1-clove garlic

1-shallot diced

1-Hass avocado

1-cup Canola Oil

1-tbsp Olive Oil

2-cups Stock or water

1/2-cup Panko breadcrumbs 

1-tbsp grated Parmesan cheese

1-lemon* (optional)

In a large skillet heat the canola oil on medium-medium high heat. Take chicken and season with salt, pepper and some olive oil. Coat with the breadcrumbs and add the the skillet. They take no more than 4-5 minutes to cook. Do them in batches to not overcrowd the pan and steam instead of fry. Remove and place on a rack or paper towel to cool. Add a sprinkle of Kosher salt when warm

Boil 2 cups of water and add the rice and cook on low heat for 20 minutes or according to the direction in a box if you choose a different brand.

In a small pot heat the olive oil and cook bacon. Add shallots and garlic after a few minutes. Take the beans, drain and rinse. There will be some left in bottom of can, keep it. Add the stock or water and let come to a boil add the beans and the reserve can liquid and cook for 15 minutes on very low heat.  

And Viola! An (Semi)-Authentic Latino dish to be enjoyed any time!

Happy Eating!

T.O.M tart

Here I have taken the delicious sweetness of caramelized onions, lush ripe tomatoes and meaty mushrooms, Gruyere cheese and a store bought puff pastry courtesy of Pepperidge Farm. I covered mine which is more akin to the Greek spanakopita. It's my first attempt at baking something other than lasagna. I call it T.O.M for Tomato, Onion, Mushroom. I realize there is a G there, let's just say it's silent.

Ingredients and Recipe:
1-1/2 large Vidalia onion, sliced
2-small tomatoes, thinly sliced
10-mushrooms, any combination. sliced
1-box Puff pastry thaw according to directions
1/4 cup Gruyere cheese
1-sprig Thyme
2-tbsp butter
1/4 cup flour
1-egg, lightly beaten

In a large skillet coat bottom with olive oil about 1/4 cup, 1 tablespoon of butter and sliced onions. Cook over low heat for about 30 minutes or until GBD (golden, brown, delicious). Preheat oven to 400 degrees. In another skillet heat 1 tablespoon of olive oil add sliced mushrooms and thyme. Cook until brown. In a cutting board add the flour and thawed pastry and roll or use your hands quickly to spread out to desired size. Spread with melted butter the add the tomatoes, mushrooms, onions and cheese to the first sheet. Cover with the second sheet and brush with egg wash. Cook for 20-30 minutes until golden brown. Let cool for a few minutes and then cut into squares. You now have a delicious, elegant meal for any day or night.

secondary ingredients

10 minutes in

getting their brown on

close to perfection

*ready baby!

all covered up

beautiful

Tip:

Don't cover up with the second pastry sheet and adjust cooking time according to directions in box. So then you have a tasty appetizer.

Happy Eating!

full fat, low fat, non fat, oh rats!

As I decided that since I am embarking on a somewhat healthier lifestyle that I had to find out about what constitutes healthy. So I went to where I go for all my questions, television. Healthy Decadence with Devin Alexander was on and all she used was non fat this or low fat that in her versions of delicious meals. More specifically she made a BLT with lowfat mayo and it got me thinking. Could I tell the difference between regular and lowfat.

So I decided to compare regular, low fat and non fat mayonnaise in egg salad, tuna salad and in a ham and cheese sandwich and chose Hellmann's, Kraft and Smart Beat brands

Verdicts:
*Winner: Hellmann's. Was delicious in all recipes either regular or low fat. I could not taste the difference. Both versions maintained it's creamy flavors and blended well.

Kraft. Has an overall tangier flavor that I do not mind and found it a nice alternative option on my sandwich and tuna salad. It fell a little flat for me in the egg salad.



Smart Beat; In the interest of my readers, I can not recommend this brand. It may be passable in a sandwich as there are cheese and meats and veggies in it but I did not like the flavor at all. It had an aftertaste I could not begin to describe.

So all in all it was a fun experiment with one of my kitchen staples. Now you don't have to go by me as we I am sure have different tastebuds. So go out there and try different things. Have a ketchup battle and tell me if you can actually taste the difference between Heinz and Hunt's Ketchup or Catsup, I can.


Happy Experimenting!

Alternaghetti

Looking at my ever expanding waistline and decided that I had to make a go of ridding it. My achilles heel is pasta. I know that I can eat them as they are healthy especially now with the whole wheat, healthy grain versions, but I overdo it. So in order to still get my fill, I decided on an alternative. Spaghetti Squash. To my surprise the slightly sweet and nutty texture pairs well with anything you like. I wanted to share with you all the recipe for it. It's easy and although not as quick unless you microwave, which I don't do. Here it is. Ready? 

"Spaghetti" with olive oil

1-1 1/2 pound spaghetti squash

2-Tbsp Olive Oil

Tip: Leave it whole and poke holes into it. It's easier than trying to cut in half before it's cooked.

Pre heat oven to 350 degrees

Place squash in oven and cook for 40-55 minutes depending on size

It's done when you can cut it in half easily. 

Use a fork to scrape the "spaghetti" strands onto a bowl.

Add olive oil, salt and pepper and voila! A healthy and delicious alternative to standard spaghetti. 

Cheers!

Corporal Nurishment

I am here to get all of you in shape. I want only the best of you, for the next 6 weeks you will give me that. You will eat vegetables and learn to like them. They will NOT be smothered in cheese from a jar. Vegetables will not be handed to your dog or cat for consumption. Ice cream is not a necessary item to fill your daily dairy requirements. You will make use of that treadmill which until now has been your highly expensive clothes hamper. Pushup are your friend. You will give up hours of sitting on your expanding be-hind doing nothing productive. Take a class. Read the classics. Hell, take a walk outside.

You follow my instructions and in 6 weeks you will notice a leaner, nicer, more happy inside and out you. Now stop reading and get moving!

Sergeant Alexa

Grown Up Cuisine, Kiddie Fare

I want to take this time to address the so called grown up food versus kid food debate that has reigned over every party for as long as people have even been interested in them.

Picture it, a fabulous gathering resplendent in fierce outfits with names like Christian Lacroix and Stella McCartney. As people are walking around mingling and sizing each other up for gasp signs of last years fashions with drinks in hand I am eyeing the food.

There are two different tables to the right of me are puff pastries filled with sage beef and spinach, tofu stir fry, quiche and sashimi and to the left? Fried macaroni and cheese, hot dogs, sticky buns, chips, burgers, chicken nuggets. I am sweating. One because of the heat and two because I really want a friend mac and cheese. But I want to impress the my fellow adults here and not hang with the kiddies who some parents felt compelled to bring. Now everyone is walking around eyes the left's promise land but the right is suppose to be the way we go, especially after age 30 right?

I decide since I am not one for social graces that I'm gonna go for it. Now. Right, now! I don't budge until some brazen man who looks like a catalog grabs a burger and saunters off and then I go for the last mac and cheese and notice a kiddie walking towards it. Oh no you don't sister I say to myself and with my 5'7'' of might I reach over and pop it in my mouth. I probably should not have done a shimmy shake to her face but whatever. For a split second I was 9 and Queen of the playground!

What does this all mean? Nothing. Eat whatever you want and to pot with whatever anyone thinks is childish. But man did that mac do a number on me.

Monday Night Dinner

As the weather warms up and the idea of playing Chef in my little kitchen is not as pleasing as it once was, a quick little meal of pasta will always hit the spot. It is quick, economical and not to mention delicious. So I grabbed my favorite pasta and jarred sauce, I am not one to be squeezing tomatoes and simmering them and all that nonsense, I leave that to well people who want to do that sort of thing. So if you follow the recipe below, you will be out of your kitchen and back in your air conditioned room watching Gilmore Girls or Sex and the City or Baseball Tonight in 20 minutes tops. And you will have fed your kids, significant other, family or best friend or just the person you love most, yourself (I kid, well only slightly)

Ingredients:

3-cloves of garlic diced (don't use that jar garbage)

2-tbsp Extra Virgin Olive Oil (EVOO)

1/4- onion vidalia sweet or 2 shallots diced

1/2 pound of Angel Hair or Thin Spaghetti (I like Ronzoni Smart Taste)

1-cup tomato sauce  (I love Barilla tomato basil or Rao's Marinara

3-dashes of Tabasco sauce (i go higher with their Habanero version)

1-tbsp butter (no margarine please or omit the butter if you must)

1/4-cup of heavy cream or half and half

2-leaves of fresh Basil (if you have dried, don't use it)

2-3 tbsp Parmesano, Pecorino or Romano cheeses (ground)

Need a Protein boost? 

Add 1-cup grilled chicken or 8 frozen shrimp

Large pot bring about a gallon of water to a boil

Medium skilled add the olive oil and saute to onion or shallots until translucent, add the garlic and continue to cook for a minute or two add the butter and cream or half and half and cook until it begins to boil, then add the sauce and cook for a minute adding the red pepper flakes and if desired the 3 dashed of  the hot sauce of choice, protein and combine. The sauce will be thick so reserve a cup of the starchy cooking pasta water. Drain pasta and add to the skillet combine and then garnish with fresh basil and cheese. Delicious hot or room temperature and enjoy!

Tips: Get the Frozen Shrimp from the freezer, the "Fresh" ones were previously frozen then thawed

Grill chicken in portions and then freeze until needed

Add frozen peas as well to the dish for added veggie boost, or spinach would be lovely

Alexa's Faves: 

Barilla Tomato Basil, slightly sweet sauce http://www.barillaus.com/Home/Pages/Sauce_Information.aspx

Rao's Marinara sauce best all purpose sauce http://www.raos.com/premium-sauces.aspx

Cheers!