Carina Wolff

where to find these recipes! (for all the recipes that live in my tiktok captions, you can google the name of the recipe + carina.wolff to find it quicker!) - creamy lemon white bean and rice soup (in the caption of my video from november 4 2024) - miso tomato soup with labneh & scallion grilled cheese (in my substack, link is in my profile) - french onion white bean soup (in my substack, link is in my profile) - spaghetti o's alla vodka (in the caption of my video from oct 9 2023) - wonton soup (in the caption of my video from oct 21, 2023) - green minestrone soup (in my substack, link is in my profile) #soupseason #souprecipes #healthysoup #easysoup

#cooking #recipes #healthyfood

Creamy Lemon White Bean & Rice Soup!!! (vegetarian, recipe below!!) I do not like sup unless it is THICK and CHUNKY — it is the only way. This recipe is a spin on Greek Avgolemono soup, but the vegetarian version made with white beans! RECIPE (serves 4) 2 tbsp olive oil ½ large (or 1 small) yellow onion, chopped 1 celery stalk, chopped 1 medium carrot, chopped 6 cloves garlic, finely chopped 8 cups vegetable broth 1 cup rice Juice of 3 lemons 3 eggs 2 (15.5 oz) cans white beans, rinsed and drained ⅓ cup roughly chopped parsley 2 tbsp chopped dill To top: sour cream & green onions Add the olive oil to a large pot or Dutch oven on medium heat. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 7-8 minutes until veggies have softened, stirring occasionally. Add the garlic, and cook for a minute or two until fragrant. Add the vegetable broth, and bring to a boil. Add the rice, lower the heat to medium-low, cover, and cook for 20 minutes, stirring occasionally. While rice is cooking, whisk together eggs and lemon juice in a medium bowl. Add a big splash of broth from the soup, and whisk together thoroughly. When the rice is done cooking, add in the white beans, your lemon egg mixture, parsley, and dill. Mix together and make sure the egg is incorporated, and then let simmer for a few more minutes. Serve warm, topped with sour cream and green onions, if desired.

spicy butternut squash pasta with crispy sage and burrata using @Banza🍕🍝🫘 gemelli chickpea pasta! (recipe below) #banzapartner I have been a Banza chickpea pasta girlie since literally 2016 (scrolled back on my old blog to find the exact date of my first post hahaha). Pasta has always been my favorite meal, and it was such a game changer when I discovered I could eat chickpea pasta as my fiber and protein source. Each serving of Banza has 20g protein and 8g of fiber! RECIPE ½ butternut squash, cubed (about 3 cups) 2 tbsp olive oil, divided Salt ½ cup bone broth or vegetable broth 8-10 sage leaves 1 tbsp butter 1 shallot, finely chopped 2 cloves garlic, finely chopped 1 tbsp tomato paste 1 tbsp calabrian chili (plus more, to top) ⅓ cup heavy cream 1 (8 oz) box Banza gemelli 4 oz burrata Preheat oven to 400 F. Add cubed butternut squash to a baking sheet, and toss with the olive oil and a pinch of salt. Bake for 30-35 minutes until squash is soft, flipping halfway through cooking. While the squash is roasting, prepare your Banza pasta according to package. Reserve at least ½ cup pasta water before draining. When squash is ready, add to a blender with broth and blend until pureed. In a large skillet, add 1 tbsp olive oil on medium heat. Add the sage, and fry for about 30 seconds or until crispy. Remove immediately and transfer to a paper towel-lined plate to drain excess oil. In the same skillet, heat up butter on medium heat. Add shallots, and cook for 3-4 minutes until softened. Add in garlic, tomato paste and Calabrian chili. Cook for 1-2 minutes until tomato paste is brick red, then add in the squash puree. Mix together, and then add in the cream. Bring to a simmer and let cook for a minute or two until thickened. Then add a splash of pasta water to get your desired consistency. Mix in the drained Banza pasta, and add more pasta water, if needed. Transfer to bowls and top with burrata, crispy sage, and some more Calabrian chili.

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#cooking #healthyeating #healthyfood

full recipe in my substack!!! #tomatosoup #grilledcheese #soupseason

creamy tomato & feta spaghetti squash “pasta!” recipe below! it’s a spin on baked feta pasta inspired by @GrilledCheeseSocial @Alexandra’s Kitchen and @Sip Bite Go with Jenna RECIPE (serves 2) 1 medium/large spaghetti squash 24 oz cherry/grape tomatoes (about 4 cups) 1 large shallot, finely chopped 1 medium orange bell pepper, chopped 4 large cloves garlic, thinly sliced Olive oil Salt & pepper Block of feta (about 6 oz) 2 tbsp roughly chopped parsley (can also use basil) Optional: grated Parmesan cheese Preheat oven to 400 F. Cut spaghetti squash in half crosswise, and scoop out the seeds and pulp. Place face down on a parchment paper line baking sheet. In a separate large baking dish, add tomatoes, bell peppers, shallots, and garlic. Drizzle on some olive oil, and season with salt and pepper. Mix together, and then make some space for your feta and nestle it between the tomato mixture. Transfer both the spaghetti squash and the tomato and feta mixture to the oven. Bake for 45-55 minutes or until tomatoes are soft and have begun to burst and spaghetti squash is soft and flesh is easily pulled out. Let your spaghetti squash cool slightly before flipping it over and scooping out the squash noodles. Mix the feta into the tomatoes to form a creamy sauce. Remove the flesh of the squash (aka the noodles), and add them to the baking dish with the tomato feta sauce. Mix together until squash is evenly coated, and then mix in the parsley. Serve warm, and top with freshly grated Parmesan, if desired.

full recipe in my substack! #healthyrecipes #salmonrecipe #leeks

Halloumi Breakfast Bowl with Roasted Potatoes & Tomatoes and Soft Scrambled Eggs! If you’re a halloumi lover, you must make this — romanticize your breakfasts!! Also, if you don’t love halloumi… I’m concerned.  RECIPE (serves 1) - 2 cups diced baby gold potatoes - 1 cup cherry or grape tomatoes - Olive oil - Bay seasoning - 3-4 oz halloumi, cut into 1-inch slices - 3 eggs - 1 tbsp butter - Handful of sliced red onion/pickled red onions - Roughly chopped parsley and dill, for garnish - Aleppo pepper - Salt & pepper 1. Preheat oven to 425 F. Add potatoes and tomatoes to a large baking sheet, keeping them on separate halves. Drizzle a good bit of olive oil on both the potatoes and the tomatoes. Add a few good dashes of bay seasoning to the potatoes and toss. Bake for 25-35 minutes until potatoes are crispy and tomatoes are soft and charred, mixing the potatoes halfway through cooking. 2. While potatoes and tomatoes are baking, prepare the halloumi. Heat up a drizzle of olive oil in a large skillet on medium heat. Add the halloumi, and fry for 2-3 minutes on each side until halloumi is golden brown. Remove from heat and set aside. 3. In a medium bowl, whisk together eggs with a pinch of salt and pepper. Add butter to a pan on medium-low heat. Let the butter/oil get warm for a minute or two, and then turn your heat down to low. Add the eggs, and let sit for a minute before moving the eggs around the pan with a spatula. Let sit again for 30 seconds to a minute, and repeat. Repeat this process of moving the eggs around the pan and breaking up the eggs until a soft curdle begins to form. This might take longer than you think! Remove the eggs right before they’re ready, as they will continue to cook for a second after leaving the pan. 4. While the eggs are cooking, begin to assemble your bowl. Add the potatoes to the bottom, followed by the tomatoes, and halloumi. When the eggs are ready, transfer to the bowl, and top with a little bit of red onion and herbs. Season with aleppo pepper, and enjoy!

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#30minutemeals #budgetmeals #healthycooking

Harissa Tzatziki Lentil Bowl (recipe in caption below) It’s of course not traditional for Greek tzatziki to use harissa, but it’s a fun little spicy spin. Harissa is a North African spiced chili pepper sauce that’s really delicious and adds heat to your food. RECIPE (serves 2) Bowl 1 medium sweet potato, diced 4 small beets (2 gold 2 red) 1 cup cooked lentils (about ½ cup uncooked) 1 medium Persian cucumber, sliced (or 2 small) 2 tbsp roughly chopped pistachios 2 tbsp hemp seeds 2 tbsp roughly chopped dill Olive oil Harissa Tzatziki 2 small Persian cucumbers, grated 1 1/2 cups full-fat Greek yogurt 2 large garlic cloves, finely minced 2 tbsp extra virgin olive oil 1 tbsp white vinegar 1/2 tsp salt 1 tbsp chopped dill 1 1/2 tbsp harissa sauce Preheat oven to 425 F. Add sweet potatoes to one half of a large baking sheet. Toss in some olive oil and season with salt and pepper. Wrap beets in foil with a little olive oil, and add to the same baking sheet. Transfer to the oven, and bake sweet potatoes for about 30 minutes until soft but crispy on the edges, and beets for about 45 minutes until soft and easily pierced with a fork. Let beets cool before peeling and dicing. To make the tzatziki, grate your cucumbers, and use a cheesecloth (or add to a fine mesh sieve) to squeeze out as much liquid as possible. In a small/medium bowl, mix together Greek yogurt, garlic, olive oil, vinegar, harissa, and salt until completely smooth. Then mix in the drained, grated cucumber and dill. Spread the tzatziki on the bottom of two bowls. Top with lentils, sweet potatoes, diced beets, sliced cucumbers, shallots, pistachios, hemp seeds, and dill. Finish off with another drizzle of olive oil and some black and red pepper, if desired.