Spaghetti squash is beloved among those who are watching their carbohydrates, as it is higher in nutrients and lower in carbs and calories than pasta.  We love to toss different ingredients, depending on what you have available, with the squash.

Ingredients:

Low Carb Sausage and Veggies with Spaghetti Squash

1 medium to large spaghetti squash
3 tablespoons Star Originale Garlic Olive Oil
1 small eggplant cut in cubes
12 cherry tomatoes cut in half
1/2 turkey kielbasa sausage
1 cup frozen green peas

Directions
Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a microwave safe dish in about an inch of water.  Microwave 6 to 8 minutes (let stand for a few minutes afterwards)Separate strands by running a fork through in the "from stem to stern" direction.

While squash is cooking, sauté the eggplant with Star Originale Garlic Olive Oil about 3 minutes then add the sausage and tomatoes sauté an additional 2-3 minutes.

Add the squash to a bowl and then top with the sauté ingredients.

This delicious side dish that will make your mouth water as the flavors infuse and cook in the oven. Give it a try! Thanks for the recipe, which was developed by: http://momstestkitchen.com.

In a burger rut?  These fantastic burgers have a chimichurri sauce: an Argentinean sauce similar to pesto, that is popular throughout South America.  Try this recipe on your next burger night!

Prep time:  30 mins

Spicy Chimichurri Burgers

Cook time:  15 mins
Total time:  45 mins

Servings: 4-8


Ingredients
FOR THE CHIMICHURRI:

•     1 bunch Fresh Parsley, rinsed and patted dry
•     6 Garlic Cloves, smashed, peeled and coarsely chopped
•     3 tablespoons STAR White Wine Vinegar
•     1 medium Lemon, juiced
•     1 teaspoon Kosher Salt
•     ½ teaspoon Ground Black Pepper
•     ¼ teaspoon Ground Chipotle Pepper
•     ¾ cup STAR Picual Usage Pairing Extra Virgin Olive Oil for Beef/Lamb

FOR THE BURGERS:

•     ½ a large Yellow Onion, peeled and chopped
•     4 Garlic Cloves, smashed, peeled and minced
•     1 Serrano Chile, seeded and minced
•     1 tablespoon Ground Cumin
•     ½ tablespoon Ancho Chili Powder
•     1 tablespoon Star Picual Extra Virgin Olive Oil, plus more for the griddle
•     Kosher Salt and Black Pepper
•     2 pounds Ground Chuck
•     4-8 slices of Pepper Jack Cheese
•     Crusty Hamburger Buns

OPTIONAL TOPPINGS:

    Grilled Red Onion
    Sliced Avocado
    Sliced Tomato

Instructions

    FOR THE CHIMICHURRI: In a food processor fitted with the blade attachment, throw in the smashed and peeled garlic cloves, secure the lid and pulse until minced.
    Add in the leaves of an entire bunch of parsley, the lemon juice, vinegar, kosher salt, black pepper, chipotle powder and olive oil. Pulse a few times until mixed but not fully pureed. This should be made a day or even two ahead of time so the flavors can meld. I store mine in a glass jar.
    FOR THE BURGERS:
    In a small skillet add a tablespoon of STAR Picual Extra Virgin Olive Oil; sauté the diced onion, garlic and Serrano chile until softened. Add in the cumin, ancho chili powder and stir. Cook for one minute and then transfer to a clean plate to cool.
    In a large bowl combine the ground chuck, cooled onions/peppers and a couple of pinches of kosher salt and black pepper. Mix by hand until combined. Be careful not to over mix. Form into 4 large or 8 medium burgers and let them rest for a few so they come up to room temperature.
    Brush a griddle with a drizzle of STAR Picual Extra Virgin Olive Oil and preheat to 375 degrees. Once hot place the burgers onto the griddle. If you’re making a larger, well done burger cook for 5-6 minutes before flipping. Now top the burgers with slices of pepper-jack cheese. Cook for another 5 to 6 minutes or until the cheese is melted and the burger is fully cooked. Adjust the times if you are making smaller burgers.
    While the burgers were resting, I quickly threw sliced red onions onto the hot griddle until soft and charred.
    Serve on a toasted hamburger bun and top with a few spoonfuls of the chimichurri sauce, griddled red onions, fresh slices of tomato and avocado.
    Enjoy!

Recipe developed by www.simplyscratch.com

May is Mediterranean Diet Month and a big part of Mediterranean Cuisine is soups.  The term "wedding soup" is a mistranslation of the Italian language phrase "minestra maritata (married soup)," which is a reference to the fact that green vegetables and meats go well together. (from Wikipedia.com)

In our version of this soup we made the meatballs larger and used alphabet shaped pasta.  You can use any small pasta or even rice if you prefer.

Ingredients

My Big Fat Meatball Italian Wedding Soup

Meatballs:
1 small onion, chopped
1/3 cup chopped fresh Italian parsley
1 large egg
1 tsp minced garlic
1/2 cup grated Parmesan
1 cup quick cooking oatmeal pureed in the food processor
1 lb ground beef
Freshly ground black pepper to taste
Salt to taste

For the soup:
2 tablespoons STAR Original Garlic Olive Oil
1 cup yellow onion, chopped
1 cup baby carrots, sliced into coins
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup dry white wine
1 cup small pasta such alphabet or star shaped
12 ounces baby spinach, washed and trimmed

This recipe is perfect for Meatless Mondays or any day!

Prep time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Serves 4

Ingredients

Mediterranean Roasted Vegetable and Chickpea Salad

• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1/2 pound asparagus
• 1/2 cup STAR Extra Virgin Olive Oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1/4 cup plus 2 tablespoons red wine vinegar
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1 (16 ounce) can chickpeas, rinsed and drained
• 3.5 ounces crumbled feta cheese (about 3/4 cup)
• 1/3 cup chopped fresh parsley leaves
• Whole wheat pita bread, prepared quinoa, or prepared couscous for serving

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Directions
1. Place rack in upper and lower thirds of the oven and preheat oven to 400 degrees F. Cut the eggplant, zucchini, and into 1/2-inch thick cubes. Remove tough ends from the asparagus and slice into 1/2-inch pieces.
2. Spread the sliced vegetables onto two baking sheets in a single layer. Drizzle with 1/4 cup olive oil, then season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Place in oven and roast until crisp-tender, 15 to 20 minutes, rotating the pans’ position once halfway though. Remove from oven and set aside.
3. Meanwhile, in a small bowl or large measuring cup whisk together the remaining 1/4 cup olive oil, remaining 1 teaspoon salt, remaining 1/2 teaspoon black pepper, red wine vinegar, garlic, oregano, and Dijon. While the vegetables are still warm, transfer them to a large serving bowl and add the chickpeas. Pour the dressing over the top and toss gently to coat. Gently stir in the feta and parsley. Serve with pita, quinoa, or couscous.
Recipe developed by Erin Clarke of www.thelawstudentswife.com

These tiny bites of apple pie-esque muffins will leave your mouth watering!

--> This pasta dish has it all! The spinach gives you a ton of Vitamin A and C while the meat gives you all the protein necessary for a healthy, balanced meal. A big thanks to http://measuredbytheheart.com for this recipe.

Veggie Turkey Olive Oil Ziti