Cycle Jar

We could eat this simple pasta recipe every night of the week! Cashews and marinara blend into a luscious tomato sauce that coats floppy noodles and sautéed veggies. If we’re short on fresh ingredients, skip the zucchini, and substitute frozen spinach for fresh.

Ingredients
1 tablespoon extra-virgin olive oil
3 tablespoons finely minced shallot
1 large garlic clove, finely minced
¼ teaspoon sea salt
Freshly ground black pepper
1 14-ounce can chopped tomatoes
1 teaspoon balsamic vinegar
⅛ teaspoon cane sugar
Pinch of dried oregano
Pinch of crushed red pepper flakes.

Nearly all the ingredients to these hearty enchiladas will keep for months. Their flavorful veggie filling stars black beans and butternut squash, and their sauce is just adobo sauce from a can of chipotles. If we don’t have scallions on hand, use any diced onion instead, and don’t forget to keep a stash of tortillas in our freezer.