Caitlin Latessa-Greene

LET’S DO THIS! Join my circle and hit that follow button @starinfinitefood! All recipes in the captions, weekly e-book subscription available and more surprises in the works 🙏 • • Follow @starinfinitefood for easy, fun, healthy and delicious recipes • #salads #mealprepping #makeitdelicious #cooking #easyrecipes #vegetarian #veggies #cookfromscratch #healthycooking #healthyeats #glutenfreefood #goodmoodfood #glutenfree #f52grams #appetizers #sidedish #inmykitchen #igreels #tastemade #boston #dinnerideas #wholefoodsmarket #foodie

BUTTERNUT SQUASH & CRISPY KALE SALAD WITH ROASTED GARLIC YOGURT! This one is festive & perfect for the holidays—an must try! • For the squash: 1 large butternut squash, peeled and cubed 2-3 tbsp olive oil, plus more for garlic 1/2 tsp sea salt, plus more for garlic 1/4 tsp pepper 3 sprigs fresh rosemary 1 head garlic, top sliced off • For the kale and pumpkin seeds: 2 cups chopped kale 3 tbsp raw pumpkin seeds 1 tbsp olive oil, or more as needed Honey • For the salad: 1 cup unsweetened plain Greek yogurt 1/3 cup pomegranate seeds 1-2 tbsp feta cheese, optional Honey, optional • 1️⃣Preheat the oven to 425. Line one sheet pan with parchment paper and set aside. 2️⃣Use a second sheet pan or roasting pan, add the squash, olive oil, salt, pepper and rosemary. Toss to combine. Add a sheet of parchment paper to the top, add the garlic and drizzle it with olive oil and season with the salt. Wrap the parchment around the garlic and tuck it into the pan. Place the pan in the oven for 45-55 minutes, until the squash and garlic are both tender. 3️⃣On the sheet pan with parchment paper, add the kale to one side and the pumpkin seeds to the other. Drizzle about 1 tbsp of olive oil over the kale and the remaining over the seeds. Season both with salt, then toss them individually. Use your hands to massage the kale a bit. Add a drizzle of honey over the pumpkin seeds and toss them again. Place them in the oven for 6-8 minutes, until the seeds are brown. Remove the seeds and set them into a bowl, then place the kale back in the oven for about 3-5 minutes until it is crisp, but not too dark. Set the kale aside. 4️⃣When the squash is done, add the yogurt to a bowl, then unwrap the garlic and squeeze the roasted cloves into the yogurt. Mix to combine. 5️⃣Spread yogurt onto a plate, top w/ the squash, then the crispy kale, the pomegranate seeds, pumpkin seeds and feta, if using. Drizzle w/ honey, if using. • #vegetarianrecipe #squash #butternutsquash #wholefoodsmarket #winterrecipe #easyrecipes #tastemade #igreels #inthekitchen #justeatrealfood #goodmoodfood #glutenfreefoods #glutenfree #saladrecipe #sidedish #salads #makeitdelicious #veggiedish #cookfromscratch #mealprepping

CAULIFLOWER BITES WITH PECAN-FETA-DATE CRUMBLE! Re-sharing this personal & fan-fave from last summer. It’s perfect— I don’t say that lightly! • For the crumble: 1/2 cup raw pecans 5-6 dates 2 oz feta cheese Handful arugula 1/2 tsp salt 1/2 tsp pepper Zest of 1/2 lemon • For the cauliflower: 2 medium cauliflower, cut into florets 1 head garlic, top sliced off 2 tsp cumin 1 1/2 tsp dried oregano 1/2 tsp salt 1/2 tsp pepper 5 tbsp, plus more for garlic, olive or avocado oil • 1️⃣Preheat the oven to 400. 2️⃣Add the pecans to baking sheet and bake for 4-5 minutes. Set aside.3️⃣Adjust the oven to 425. Add the cauliflower to a sheet pan and spread out. Add the oil, cumin, oregano, salt and pepper. Toss to combine. 4️⃣Place a piece of aluminum foil onto the sheet pan, add the garlic head, drizzle with oil, salt and pepper and close the foil. Place to the side of the cauliflower. Bake for 40 minutes, tossing halfway. If the garlic isn’t quite done, remove the cauliflower and place the garlic in the oven for another 5 minutes until soft. 5️⃣While the cauliflower is roasting, make the crumble. Add the pecans and begin to chop them, then add the dates and do the same. Continue to add the feta and arugula, chopping after each ingredient is added. Add the salt, pepper and lemon zest and chop until the mixture is combined and a “crumble” is created. 6️⃣Squeeze the garlic over the cauliflower, then add the crumble to the top. • #wholefoodsmarket #easyrecipe #recipeoftheday #tastemade #inmykitchen #igreels #justeatrealfood #healthycooking #healthyeating #makeitdelicious #cauliflower #cauliflowerrecipes #cookfromscratch #veggiedish #vegetarianrecipe #vegetarian #glutenfree #goodmoodfood #f52grams #comfortfood #sidedish #healthymeals #glutenfreefood #recipeoftheday

CITRUS, KALE & BEET SALAD WITH CREAMY GOAT CHEESE WHIP! If you need the perfect winter salad—this is itttt! • For the beets: 4 medium beets, trimmed Olive oil Salt • For the goat cheese: 4 oz goat cheese 3 tbsp Greek yogurt • For the kale: 2 cups minced kale Olive oil Lemon juice Salt Pepper • For the salad: 2 oranges (I used one regular and one Cara-Cara) Kale (from above) Beets (from above) Goat cheese cream (from above) 1/4 cup minced red onion 1/3 cup chopped walnuts Honey, optional Fresh chopped parsley, optional Tahini, optional • 1️⃣Preheat the oven to 400.2️⃣Add each beet to a piece of parchment paper, drizzle with olive oil and season with salt. Wrap each beet like a lollipop and place them on a sheet pan for 1 hour, or until tender. 3️⃣While they roast, make the cream. Add the goat cheese and yogurt to a bowl and whisk until smooth and creamy.4️⃣Prep the kale. Add the kale to a bowl with a drizzle of olive oil, a few squeezes of lemon juice, pinch of salt and a pinch pf pepper. Use your hands to gently massage the kale.5️⃣When the beets are cool, chop them into quarters then thirds. 6️⃣Layer the salad. Add 1/3 of the kale to a plate, then 1/3 of the beets, 1/3 of the oranges and 1/2 the goat cheese cream. Top that layer with a couple tablespoons of the red onion and fresh pepper. Repeat a second layer without any goat cheese. Repeat the third layer with the remaining goat cheese, walnuts, the rest of the onions, a drizzle of honey, parsley and a drizzle of tahini. • • #beets #beetrecipe #wholefoodsmarket #winterrecipes #tastingtable #tastemade #igreels #mealprepping #plantbasedrecipe #kale #healthydinnerideas #easyrecipes #veggiemeals #vegetarian #saladrecipes #wintersalad #salad #glutenfreerecipes #goodmoodfood #healthycooking #inseasonnow #igreels #healthyrecipe #cookfromscratch #justeatrealfood

SMASHED CARROTS WITH BOURSIN & MAPLE NUT BRITTLE!! If you haven’t made smashed carrots—you are missing out! • For the carrots: 1 1/2 lb carrots, peeled and cut into 1 inch pieces (keep the peels separate) 2 tbsp olive oil, plus more for peels and smashing 1/2 tsp salt Pepper to taste 1/2 block Boursin, at room temperature • For the rosemary-honey nut brittle: ¼ cup pepitas ¼ cups chopped walnuts 2-3 tsp maple syrup ¼ tsp salt 1 tbsp chopped fresh rosemary • For the drizzle: 3 tbsp maple syrup 2 olive oil Pinch salt 1/2 tsp red pepper flakes • 1️⃣Preheat the oven to 425.2️⃣Add the carrots to a sheet pan, drizzle with the olive oil and season with salt and pepper. Place the carrots in the oven for 25 minutes, tossing halfway. After 25 minutes, remove the carrots from the oven and use a flat-bottomed cup to smash them. Drizzle the top with olive oil and place them back in the oven for 10-12 minutes, flipping halfway.3️⃣Add the peels to a separate pan, drizzle with olive oil and season with salt. Place them in the oven for 5-8 minutes, until crisp. Be careful not to burn. 4️⃣While the carrots roast, make the brittle. Heat a pan over medium heat, then add the pepitas and the walnuts. After about 2 minutes, add the maple syrup, salt and fresh rosemary. Stir until the nuts and honey are combined and they begin sticking together, about 3-4 minutes. Spread the mixture and flatten onto a piece of parchment paper and place in the freezer for 10 minutes.5️⃣Make the drizzle. Add the maple syrup, olive oil, salt and red pepper flakes to a small bowl. Whisk to combine.6️⃣Remove the carrots from the oven, add the roasted peels and arugula to the sheet pan and toss. 7️⃣Spread the Boursin onto a plate. Top with the carrots, then break apart the brittle and add to the top. Drizzle with the maple drizzle and tahini, if using. • #carrots #carrotrecipes #vegetarian #boursin #wholefoodsmarket #igreels #inthekitchen #inseason #veggiedish #mealprep #easyrecipes #f52grams #sidedishes #salads #glutenfree #goodmoodfood #glutenfreerecipes #dinnerideas #healthydinnerideas #healthycooking #cookfromscratch #tastemade

HOLIDAY HUMMUS WREATH WITH POMEGRANATE & PISTACHIOS!! Literally the most satisfying hummus dish. @socotahini is my FAVORITE tahini (the only one I use—smooth with no bitterness). Now they have hummus kits—2 ingredients & no recipe required!! This is AUTHENTIC & SO SO DELICIOUS. I drizzled the top with individual packs of their pesto flavored tahini & their date infused tahini. Use code “STAR15” for 15% off all of @socotahini. *GIVEAWAY in stories* • Ingredients: • 2 @socotahini hummus kit 1/2 tbsp olive oil 1/4 tsp salt 1/2 tsp cumin 1/4 cup chopped pistachios 1/4 cup pomegranate seeds 1/3 cup chopped fresh parsley 1 packet @socotahini pesto tahini 1 packet @socotahini tahini & dates • 1️⃣Preheat the oven to 400. 2️⃣Use on the of the hummus kits for the chickpeas. Rinse and drain the chickpeas, then add to the sheet pan and roast for 10 minutes. Remove them from the oven and add the olive oil, salt and cumin. Toss the chickpeas, then place them back in the oven for 8 minutes. 3️⃣Make the second hummus according to the package. Add the chickpeas to a food processor with the water, then process for 2 minutes. Add the tahini packets and process again for a minute. 4️⃣Add the hummus to a plate and spread it out into a wreath shape. Top the hummus with the parsley, pistachios, pomegranate and chickpeas. • #hummus #holidayappetizers #holidayrecipes #healthycooking #goodmoodfood #inthekitchen #wholefoodsmarket #easyrecipes #f52grams #vegetarian #makeitdelicious #cookfromscratch #glutenfree #igreels #sidedish #appetizers #quickmeals #mealprep #buzzfeast #vegan

CRISPY HIGH-PROTEIN ONION FLATBREAD BITES! These are EPIC—be sure to oil the parchment 👌 Also—use multiple sheet pans to make sure they spread out • For the onion: 1 medium onion, peeled and sliced into thin rounds Salt Pepper Fresh thyme Olive oil • For the flatbread: 1 cup cottage cheese 1 egg Pinch salt 1/2 tsp dried oregano • 1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.2️⃣Make the flatbread. Add the cottage cheese, egg, salt and oregano to a small bowl. Mix to combine.3️⃣Brush the sheet pan with a generous amount of olive oil, then spoon one and a half tablespoon spoonfuls of the cottage cheese onto the sheet pan, spread out. 4️⃣Place an onion round on top of the cottage cheese and press down. Drizzle the tops with olive oil and season with salt, pepper and thyme. Place them in the oven for 24-28 minutes, until the edges are browned and crisp. 5️⃣Allow them to cool for a couple of minutes, then gently lift the crisps with a spatula. • #onion #vegetarianrecipe #vegetarian #quickmeals #easyrecipes #easyrecipe #recipeoftheday #tastemade #igreels #lowcarb #cottagecheese #sidedishes #appetizer #goodmoodfood #glutenfree #glutenfreerecipe #f52grams #cookfromscratch #makeitdelicious #mealprep #veggiedish #flatbread

SHAWARMA-SPICED CAULIFLOWER & CARROTS WITH WHIPPED LENTILS & WALNUT-DATE TOPPING! The flavors & textures are 👌! *make sure to use red lentil and overcook them* • For the cauliflower and carrots: 2 tsp paprika 2 tsp cumin 1 tsp garlic powder 1 tsp turmeric 1/2 tsp dried oregano 1/4 tsp cinnamon 1 tsp salt 1/2 tsp pepper Pinch clove 1 head cauliflower, cut into small florets 5 large carrots, halved and cut into 2 inch long pieces • For the walnut-date topping: 1/3 cup chopped parsley 1/4 cup chopped walnuts 2 tbsp olive oil 4 large dates, chopped 1 tbsp lemon juice 1/4 tsp salt 1/4 tsp pepper • For the whipped lentils: 1 cup *red* lentils 4 cups water 1/4 cup tahini 1 tsp cumin 1/2 tsp salt 1 tbsp lemon juice 1 garlic clove • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2️⃣Bring the water and lentils to a boil, reduce heat then cover and cook for 12-16 minutes, until the lentils are very soft and slightly mushy. Drain and discard the water.3️⃣Make the veggies. Mix together all the spices in a small bowl. Add the cauliflower and carrots to a sheet pan. Add the olive oil and spices and toss. Make sure that they are fully coated—you may not need all of the spice mix. Toss and place in the oven for 30-35 minutes.4️⃣While the veggies roast, make the lentils and the topping. Add the cooked lentils, tahini, cumin, salt, lemon juice and garlic to a blender and blend until smooth. Set aside. 5️⃣Make the topping. Add all ingredients for the topping to a medium bowl and mix to combine. 6️⃣Spread some of the lentils, top with the cauliflower and carrots then the topping. • #makeitdelicious #mealprep #healthydinnerideas #vegetarian #cookfromscratch #shawarma #cauliflowerrecipes #cauliflowerrecipe #wholefoodsmarket #easyrecipes #recipeoftheday #plantbased #tastemade #igreels #inthekitchen #f52grams #goodmoodfood #glutenfreerecipe #glutenfreevegan #sidedish #salads #carrots #cookfromscratch #lowcarbrecipes #lentils

SWEETS & BEETS SALAD WITH LEMON-FETA DRESSING! It is perfect winter salad 🤤 • For the sweet potatoes and beets: ¾ lb. beets, trimmed/peeled/sliced into 6 pieces 2 medium sweet potatoes, peeled, halved then sliced into thirds 3 tbsp olive oil, divided 1 tsp salt, divided 1 tsp paprika 1 tsp dried thyme • For the dressing: ½ cup feta cheese 2 tbsp olive oil 1 tbsp lemon juice 1/2 tbsp honey 1 tsp lemon zest Fresh black pepper to taste • For the salad: 1 15-oz can white beans 1/2 cup chopped cilantro 1/2 cup chopped parsley 1/2 cup sunflower seeds • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper. 2️⃣Add the sweet potatoes and beets to the sheet pan, placing them on separate sides. Drizzle with the olive oil then season with the salt, paprika and thyme. Toss each veggie separately then place in the oven for 35-40 minutes, until tender. 3️⃣While they roast, make the dressing. Add the feta, olive oil, lemon juice, honey, lemon zest and pepper to a small bowl. Mix to combine and set aside. 4️⃣Make the salad. Add the veggies, white beans, cilantro, parsley, sunflower seeds and dressing to a medium bowl. Toss to combine. • #vegetarian #quickmeals #wholefoodsmarket #easyrecipe #recipeoftheday #sweetpotato #beets #tastemade #salads #salad #inseasonnow #inthekitchen #igreels #veggies #buzzfeast #recipe #cookfromscratch #makeitdelicious #mealprep #justeatrealfood #glutenfreefood #goodmoodfood #glutenfreerecipe #f52grams #sidedishes #justeatrealfood

HONEY-GARLIC BUTTER SWEET POTATO BITES WITH PISTACHIOS & GOAT CHEESE! One last holiday fave before checking out—This recipe is a TWO-FOR-ONE! This garlic confit can be stored in a glass container or jar, because it makes a medium batch and is very versatile! These are like a honey-garlic “bread” but sweet potatoes 🙂 • For the garlic confit: 1 cup garlic cloves 1 cup olive oil 1 tsp peppercorns 2 bay leaves • For the sweet potatoes: 6 tbsp unsalted butter, melted 1 tbsp garlic oil (from above) 3-4 tbsp garlic cloves (from above) 3 tbsp honey 1/2 tsp salt 1/4 tsp pepper 2 tbsp fresh chopped parsley 2 medium/large sweet potatoes, sliced into 1/2 inch rounds • Toppings: 3 tbsp fresh chopped parsley 3-4 tbsp chopped pistachios 3-4 tbsp crumbled goat cheese Honey • • 1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. 2️⃣Make the confit. Add the oil, garlic, pepper and bay leaves to a small pan. Turn the heat onto low, cover and cook for 40 minutes.3️⃣Brush both sides of the sweet potatoes. Line them up on the sheet pan, then place them in the oven for 10 minutes. 3️⃣ Make the butter. Add the butter, oil, garlic, honey, salt, pepper and parsley to a small bowl and mix to combine. Set aside in the freezer to let it thicken until ready to use. 4️⃣Remove the sweet potatoes from the oven, flip them, then spoon a spoonful onto each round. Cover with foil and place the potatoes in the oven for about 25-30 minutes, covering with foil for the first ten minutes. Remove the foil after ten minutes. Bake until the potatoes are tender. Optional: broil to brown the tops at the end for 2 minutes. 5️⃣Top the potatoes with the parsley, pistachios, goat cheese and honey. 6️⃣Store the extra confit in the fridge. • • #mealprep #makeitdelicious #holidayrecipe #buzzfeast #vegetarian #veggielover #cookfromscratch #healthycooking #healthyrecipes #glutenfreerecipes #goodmoodfood #glutenfree #f52grams #sweetpotatoes #appetizer #sidedish #inthekitchen #igreels #tastemade #recipeoftheday #easyrecipes #wholefoodsmarket #sweetpotato #thanksgiving #sweetpotatorecipe

ROASTED PEARS WITH GORGONZOLA & HOT HONEY! Super fun holiday app or side idea—so freaking delish— EASY tasty app/side for the holiday! • • For the filling: 1 cup chopped gorgonzola cheese 1/2 cup chopped walnuts 1 tbsp fresh thyme • For the pears: 4 ripe pears, sliced in half then scooped out Salt Pepper 2-3 tbsp hot/spicy honey • For the toppings: Chopped dried cranberries (optional) Baby arugula Black pepper Extra hot honey (optional) • • 1️⃣Preheat the oven to 425. 2️⃣Add the cheese, walnuts and thyme one at a time to a cutting board. Chop each item a few times, then continue to add and chop until well combined.3️⃣Add the pears to the baking sheet, season with salt and pepper, then add a couple spoonfuls to each pear half. Add a generous drizzle of hot honey, then bake for 12-16 minutes. Cover if needed.4️⃣Place the pears on a plate, add a small amount of arugula, then some cranberries, if using and black pepper. Add extra honey if you wish. • • #pearrecipe #pears #fallrecipes #inseason #tastemade #appetizers #tastemade #mealprep #holidayfood #holidayrecipes #holidayrecipe #glutenfreefood#vegetarian #cookfromscratch #wholefoodsmarket #igreels #goodmoodfood #healthycooking #sidedish #easyrecipe #saladrecipes #salad #buzzfeast #thanksgiving

CRISPY BRUSSELS WITH PISTACHIOS & HONEY-BOURSIN CREAM! These are so simple & legit melt-in-your-mouth—one last brussels recipe before Thursday 😉 • *make sure the cream is warm to pour* 1 1/2 lbs brussels, trimmed and halved 5 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1 tbsp honey • 3 tbsp honey 1 block Boursin cheese, divided 3 tbsp chopped dried cranberries 3 tbsp chopped pistachios 3 tbsp chopped fresh parsley • 1️⃣Preheat oven to 450. Place a sheet pan in the oven while it preheats.2️⃣Add the brussels sprouts plus 2 tbsp olive oil, the salt and pepper to a bowl. Toss to coat. 3️⃣Remove the sheet pan from the oven & add the remaining olive oil to the pan, then the brussels sprouts face down. Place in the oven for 30 minutes, flipping halfway. 4️⃣While the Brussels roast, make the Honey-Boursin cream. Heat the honey over medium heat, then add 3/4 block Boursin cheese and stir with a wooden spoon until everything is melted together. 5️⃣Plate the Brussels, then drizzle the top with the cream, cranberries, pistachios, parsley and remaining crumbled Boursin. • #brusselssprouts #brussels #wholefoodsmarket #easyrecipes #recipeoftheday #tastemade #tastingtable #igreels #f52grams #sidedishes #cookfromscratch #vegetarianrecipe #vegetarian #mealprepping #makeitdelicious #buzzfeast #justeatrealfood #glutenfreerecipe #goodmoodfood #holidayrecipe #inthekitchen #glutenfree