Sara l Nutrient Matters on Instagram: "Creamy Tuscan Slow Roasted Tomato Pasta 🫶🏼 Full recipe is on my site linked in bio! Just search “Tuscan Pasta”"

Caitlin Latessa-Greene on Instagram: "ROASTED CABBAGE SALAD WITH PISTACHIO-PARMESAN CRUNCH! Literally melts in your mouth—tender & caramelized cabbage roasted in the oven, topped with a savory crunch. You won’t regret making this one ☝️ • For the cabbage: 1/2 large cabbage or 1 small (about 2 lbs), chopped 2 1/2 tbsp olive oil 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika Juice of 1/2 lemon Honey, optional • For the crunch: 1/4 cup pistachios, ground into crumbles 1/4 cup shredded Parmesan

Kelly Scott on Instagram: "How to make a delicious roasted tomato basil soup! I always love making roasted tomato basil soup from scratch this time of year. It is just starting to feel like fall, but tomatoes are still ripe and delicious. I also like to incorporate a scoop of @isopure Unflavored Whey Protein as a way to hit my protein goals and you can’t even tell it is in there. Ingredients: 1. 4 lbs tomatoes, I use a mix of roma tomatoes and cherry 2. ¼ cup olive oil 3. Salt and pepper to tast

Soohyun Lee on Instagram: "Roasted pumpkin Basque cheesecake🍁 Silky, spiced, and baked with roasted kabocha pumpkin purée, this cheesecake loaf is smooth, velvety, and full of cozy fall flavor. Comforting, fragrant, and the perfect dessert for the season. Hope you enjoy! Roasted pumpkin cheesecake: (For one 19.5 × 6.2 × 6 cm loaf pan) 500g kabocha pumpkin, skin on and seeded (if you prefer, substitute with 200g canned pumpkin puree) 380g cream cheese, softened 85g sugar 24g dark brown sugar ½ t