Featured In WTFCFSeason 2, Episode 01: Tomatoes From The Ceiling. These gluten free delights are the perfect portion size and packed full of flavor. Your muffin tin isn’t just for muffin’s anymore.
1 can(14½ ounce) low-sodium cannellini beans, drained and divided in half
2tablespoonsItalian dressing
1poundground beef,extra lean
½cuptomato sauce
1Red Sun Farms® tomato,cut into 8 slices
Roasted Veggies & Pecans
1poundasparagus,tough ends removed
2medium Red Sun Farms® bell peppers,seeded and sliced
1tablespoonolive oil
1clovegarlic,sliced
¼cuppecans
Instructions
Meatloaf
Preheat oven to 450°F.
Bring 4 cups of water to boil in a medium saucepan.
Add 4 cups spinach to a large bowl and top with boiling water. Let sit for 2 minutes and drain well.
To the spinach add half of the beans and mash with fork.
Add remaining beans, 2 tablespoons Italian dressing, and 1 pound ground beef. Mix well.
Scoop meat mixture into 8 lightly coated muffin cups.
Top each cup with 1 tablespoon tomato sauce and 1 slice of tomato.
Place muffins pan on baking sheet. Bake for 25 to 30 minutes or until internal temperature reach 165ºF.
Roasted Nutty Veggies
Preheat oven to 450°F.
Combine in baking dish, add 1 pound asparagus, 2 sliced and seeded bell peppers, and 1 tablespoon olive oil. Bake for 10 minutes and remove from oven.
Add to baking dish 1 clove sliced garlic and ¼ cup pecans. Combine gently. Return to oven. Continue to bake for 8 to 11 minutes or until tender and crisp.
Enjoy!
About the Author
Red Sun Farms is an unprecedented group of owners, growers, and service professionals in the greenhouse industry. The farm’s mission is to grow and promote true greenhouse vegetables and quality to customers, communities, and stakeholders. Red Sun Farms is the largest fully integrated high tech greenhouse in North America. Their final goal - being the leader in the greenhouse industry.