The Spice(s) of Life

recipe courtesy of rachael ray magazine

prep time:30 min (plus chilling)
yield:6 servings

ingredients
one 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
one 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners’ sugar

directions
1. using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.
2. in a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.
3. spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.
4. whip the cream and confectioners’ sugar until soft peaks form.
5. run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

recipe courtesy of spark recipes

nutrional info
servings per recipe: 8

amount per serving
calories: 105.9
total fat: 7.7 g
total carbs: 7.7 g
protein: 2.0 g

ingredients
1 pkg thin pasta
2 cloves garlic, minced
1/2 to 1 tsp ginger root, minced
1 tbsp Tahini
1/4 cup soy sauce or Tamari
1/4 cup sesame oil, toasted
1/2 cup onion, chopped
1-3 tbsp cilantro, chopped

directions
1. cook pasta 3 to 5 min.
2. remove from heat, drain, rinse in cold water, drain.
3. mix tahini, soy and sesame, garlic, and ginger.
4. add to pasta.
5. add cilantro and onion.
6. serve cold or at room temperature.

recipe courtesy ofspark recipes

nutrional info
servings per recipe: 9

amount per serving
calories: 279.5
total fat: 3.8 g
total carbs: 50.8 g
protein: 12.0 g

ingredients
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese

directions
1. combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
2. cook spaghetti in unsalted water according to package directions.
3. spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.