Tipps in the Kitch

Instant Pot Chicken Tortilla Soup

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Instant Pot Chicken Tortilla Soup- Quick, Easy, and oh so yummy!

Instant Pot Chicken Tortilla Soup

I’ve now made this soup 3 times in the last 3 weeks.  It’s safe to say i’m slightly obsessed. It’s just so easy, delicious, and comforting on a chilly day.

I promised I would get this recipe to you all, so here we are!  I know i’ve been slightly MIA ever since our house remodel because it truly took every ounce of my energy (and time). The remodel was a huge huge huge undertaking and not having my own kitchen for 3-4 months made it very hard to maintain a busy and consistent food blog on top of my full time job and trips to Home Depot… lol.  We finally moved in in late October and I then needed to furnish the dang thing, so my free time was stilll very limited.  Thennnn, we didn’t waste any time and I went and got pregnant in November, sooo let’s just say as soon as I was ready to get back in the kitchen, I was knocked down by the First Trimester Hormone rush!




But here I am.  I’m back and i’m ready to start creating fun, new recipes for you all! Starting slow, but hoping to get back to sharing 2-3 new recipes a week with you all.  I just wanted you to know, I still love this blog so very much, I love creating new recipes for you and I’m here for the long run.  Just had a couple road blocks this year, but hey, i’m back!

Back to why we’re all here in the first place…

This Instant Pot Chicken Tortilla Soup is simple, yummy, and so flavorful.  Start by sauteing the peppers and onions in the instant pot on the Saute function.  Then add all remaining ingredients and pressure cook on high for 20 minutes- it’s no joke that simple.




I love adding endless toppings to my soups because it just adds a little more flair, but i’ll leave that part up to you!  I hope you love!  Please don’t forget to share your creations with me- makes me so happy!

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Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

  • Author: tippsinthekitch@gmail.com
  • Yield: 6 1x
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Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 2 T olive oil
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, seeded and diced
  • 1 jalepeno pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1–15 oz can fire roasted diced tomatoes
  • 4 oz can diced green chiles
  • 6 c chicken stock
  • 1 1/2 tsp salt, more to taste
  • 3/4 tsp pepper
  • 1 tsp cumin
  • 2 T chili powder
  • 1/2 tsp paprika
  • 1 tsp oregano
  • Juice of 2 large limes
  • 1/2 c chopped cilantro

Toppings:

  • Avocado, diced
  • Cherry tomatoes, chopped
  • Jalepenos, sliced
  • Lime Wedge
  • Cilantro
  • Tortilla chips

Instructions

  1. Select the saute function on your instant pot.
  2. When the screen reads ‘hot’, add oil and onion and saute for 1-2 minutes.
  3. Then add garlic, poblano pepper, jalepeno pepper, and bell peppers to the pot, and saute another 3-4 minutes.
  4. Press cancel on the instant pot.  Add chicken, chicken stock, spices, tomatoes, and chiles; give it a quick stir.
  5. Secure lid and set valve to “Sealing”.  Cook on Manual setting- high pressure for 20 minutes.
  6. When the cooking time is up, very carefully switch valve from “Sealing” to “Venting” and allow all pressure to release from the pot before opening the lid.
  7. Transfer the cooked chicken breasts to your stand mixer using the paddle attachment and slowly shred the chicken.  You can also place chicken on a cutting board and shred using two forks.
  8. Add chicken back to the pot, along with lime juice and cilantro.
  9. Serve in bowls with toppings of choice.

ENJOY!!

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Tomato Basil Avocado Toast

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One of my most favorite things to eat for breakfast or mid-afternoon snack is Avocado Toast.  You simply c.a.n.n.o.t go wrong. It’s quick, easy, delicious, and healthy.  All of the qualities you’d want in a nice piece of toast.

Tomato Basil Avocado Toast

This combo is a current obsession of mine: Tomato Basil Avocado Toast.  It’s bursting with flavor and seriously so good.  You won’t want it to end!! Simply toast your bread, slice the avocado, and toss diced tomatoes with salt, pepper, garlic, olive oil, and chopped basil.  Assemble and devour.  You can SO handle that!

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Tomato Basil Avocado Toast

Tomato Basil Avocado Toast

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

  • 2 slices of french bread (or bread of choice)
  • 1 large haas avocado, sliced
  • 1/2 c cherry tomatoes, diced
  • 3 cloves garlic, minced
  • 1 T olive oil
  • salt and pepper, to taste
  • 1 handful fresh basil, rolled and sliced into strips

Instructions

  1. Place sliced avocado onto toasted bread.
  2. Toss tomatoes with garlic, olive oil, salt, pepper, and basil. Spoon on top of avocado and dig in!
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Honor Bar Macho Salad

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Listen up guys because today is a good day. Today, I’m sharing my own rendition of the Honor Bar Macho Salad!! Woop to the woop woop! A love like no other. If you’ve never been to Honor Bar, don’t you even worry. It’s one of their most popular salads and is loaded with SO much goodness.

Its loaded with red leaf lettuce, rotisserie chicken, tomatoes, dates, toasted almonds, corn, avocado, goat cheese, and croutons all tossed in a lemon champagne vinaigrette. Winner winner salad dinner. The recipe serves about 4 people, however, it would be super easy to cut in half if there are only two of you.

I like to prep my rotisserie chicken at the beginning of the week and store it in the fridge. That way, It’s ready and makes meal prep so much easier on those busy days.

I hope you love this salad as much as I do! Cheers!

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Honor Bar Macho Salad

Honor Bar’s Macho Salad

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4 1x
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Ingredients

  • FOR THE SALAD:
  • 1 bunch of red leaf lettuce, chopped
  • 1 rotisserie chicken, skin removed cut into bite sized pieces
  • 1/2 c cherry tomatoes, sliced lengthwise
  • 6 dates, pits removed and chopped
  • 1/2 c almonds, toasted and chopped
  • 1/2 c corn, drained and rinsed
  • 1 avocado, chopped
  • 4 oz fresh goat cheese, torn into pieces
  • 1/2 c croutons
  • FOR THE DRESSING:
  • 1/2 c olive oil
  • 1/4 c champagne vinegar
  • 1 clove garlic, minced
  • 1 T minced shallots
  • Juice of 1 lemon
  • 1 T dijon mustard
  • 2 T sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Combine all salad ingredients together in a large bowl.
  2. Toast the almonds in a sauce pan over medium heat until golden. Keep a close eye on these as they can burn easily!
  3. Add dressing ingredients to your blender and blend until smooth. Toss with salad and Serve with fresh goat cheese and croutons.
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Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

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Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Hey Guys! Hope you all had a happy happy weekend. We were up in Minocqua, Wisconsin at my sister in Law’s family house and it was such a dream. Cool temps, so many outdoor activities, family time, 1 million cheese curds, and tons of laughs! We all need a nice relaxing break from time to time. But now, it’s back to reality…back to work, our house renovation, working out, healthy eating, and recipe development for my favorite foodies. I need a break from fried food for a hot minute, so this week we are focusing on healthy healthy healthy. Before I left, I made a big batch of my Detox Cabbage Soup and put it in the freezer, so that will help tremendously!




Today, we’re having these Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa. I like to prep my pineapple salsa and chipotle chicken ahead of time. Simply reheat the chicken and cook the cauliflower rice just before assembling. You can always sub white rice if you aren’t a fan of cauliflower rice- completely up to you! Serve with freshly chopped cilantro, avocado, sliced watermelon radish, pineapple salsa, and lime. So fresh and so yum! Enjoy!!

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Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

Chipotle Chicken Cauliflower Rice Bowls with Pineapple Salsa

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 3-4 1x
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Ingredients

FOR THE CHICKEN:

  • 1 lb ground chicken thighs
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1–2 chipotle chiles in adobo sauce, seeds removed and finely diced (or 1–2 tsp chipotle paste)
  • 1/4 c chicken broth
  • Juice of 1 lime

FOR THE BOWLS:

  • 3–4 c cauliflower rice
  • 2 tsp ghee (or olive oil)
  • Juice of 1 lime
  • 1/4 c cilantro, plus more for serving
  • Salt and pepper
  • 1 watermelon radish, peeled and sliced
  • 1 large haas avocado, sliced
  • 2–3 c chopped romaine lettuce

FOR THE PINEAPPLE SALSA:

  • 2 c pineapple, diced
  • 1/4 red onion, diced
  • 1 jalepeno, seeds removed and diced
  • Juice of 1 Lime
  • 1 handful Cilantro, chopped
  • Salt, to taste

Instructions

  1. Heat a T avocado or olive oil in a non stick skillet. Add onion and garlic and cook 2 minutes. Add chicken and cook, breaking up with the back of your spoon until no longer pink and completely cooked through.
  2. Add spices, chiles, and chicken broth, and give it a good stir. Reduce heat and simmer for another 3-4 minutes.
  3. While chicken is cooking, prepare the salsa by combining all ingredients in a small bowl; store in fridge while you prep the remaining ingredients.
  4. To prepare cauliflower rice, heat ghee or oil in a non stick skillet over medium heat. When oil is hot, add cauliflower rice, season with salt and pepper and stir to combine. When rice is warm, about 3-4 minutes, remove from heat and stir in chopped cilantro and lime juice.
  5. To assemble the bowls, add chopped romaine, cauliflower rice, chipotle chicken, and top with sliced avocado, watermelon radish, pineapple salsa, and garnish with cilantro and a lime wedge.
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Sweet Potato and Chorizo Hash

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Sweet Potato Chorizo Hash

Fresh off the skillet, this Sweet Potato and Chorizo Hash is sizzlin’ and SO good. All made in one skillet, it’s quick and easy to whip up and is seriously so yummy. It serves 4, but makes great leftovers if you don’t have enough people or room in your belly to top it off. 🙂 Now I’m off to meet my dads new puppy and I can’t even wait! Have a great Saturday!




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Sweet Potato and Chorizo Hash

  • Author: Lindsay // Tipps in the Kitch
  • Yield: 4 1x
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Ingredients

  • 3 T olive oil
  • 8 oz Mexican chorizo
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 jalepeno, seeded and diced (use a whole jalepeno if you like more spice)
  • 1/2 white onion, diced
  • 4 cloves garlic, finely diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • dash of cayenne pepper
  • 2–4 eggs
  • 1/2 avocado, sliced
  • Cilantro, as garnish

Instructions

  1. Heat a tsp of oil in large cast iron skillet over medium high heat. When skillet is hot, add chorizo and cook, breaking up with the back of your spoon until brown and crumbly. Transfer to a paper towel lined plate.
  2. Using same skillet, add 2 T oil and reheat over medium heat. When hot, add onion and garlic and cook for 1-2 minutes. Now add sweet potato, bell pepper, jalepeno, and spices; stir to combine and cook for 7-10 minutes, or until sweet potatoes are tender.
  3. Add chorizo back to the skillet and toss to combine. Using your spoon, create 4 holes in the chorizo mixture and spray each hole with cooking spray. Crack the eggs in, season with salt and pepper and cook for 4 minutes. Cover the skillet and cook an additional 4 minutes or until egg whites are set.
  4. Garnish with cilantro, avocado and dig in.
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Tomatillo Chicken & Rice Bowls

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Tomatillo Chicken & Rice Bowls errrrrrrbody.

Tomatillo Chicken and Rice Bowls

Let’s get real, I just don’t have the time for extravagant weekend night meals anymore. SO- I’m getting more creative with prep ahead items and let me tell ya: total GAME.CHANGER. 

A few weekends ago, I had the time to actually meal prep for the first time in forever. It felt so good to have breakfast and lunch completely done and ready for the week. I also made a batch of my Roasted Tomatillo Salsa and doubled the amount of chicken when making my Skinny Chicken Salad.  I basicially just divided up the plain shredded chicken before adding all of the other ingredients for the chicken salad.  It’s so convenient to be able to reach in the fridge and already have shredded chicken waiting for you.  You could add it to soups, salads, enchiladas, tacos, etc.




When it came time for dinner, I added about a cup and a half of my Roasted Tomatillo salsa to the shredded chicken and that was that!  Then simply assemble the bowls with rice, chicken, tomatoes, avocado, and any and all toppings!  Enjoy!! 

Tomatillo Chicken and Rice Bowls

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Tomatillo Chicken and Rice Bowls

Tomatillo Chicken & Rice Bowls

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 3-4 1x
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Ingredients

FOR THE BOWLS:

  • 1 c white rice (can also sub cauliflower rice for low-carb option) 
  • 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded (can also use rotisserie chicken)
  • 2 c Roasted Tomatillo Salsa (recipe below, can also use store bought roasted salsa verde)
  • OPTIONAL TOPPINGS: Cherry tomatoes, cilantro, avocado, green onion, lime wedges, jalapeños, sour cream, salsa

FOR THE SALSA:

  • 10–12 tomatillos, husk removed and washed
  • 1 white onion, quartered
  • 2 serrano peppers, stems removed
  • 2 jalepenos, stems removed
  • Juice of 1–2 limes
  • 1 tsp salt, more to taste
  • 2 large handfuls cilantro

Instructions

  1. To prepare the salsa, line baking sheet with foil and pre-heat broiler.
  2. Place tomatillos, onions, Serrano’s, and jalepenos on baking sheet and roast until all sides are nicely charred. Turn once tops are charred until all sides are nicely roasted… (about 20-25 minutes)
  3. Toss everything in the blender/food processor including juices, and add lime juice, salt, and cilantro. Pulse until desired consistency is acheived.
  4. In a medium sized mixing bowl, combine the shredded chicken and 1 1/2 c tomatillo salsa.
  5. To assemble the bowls, add rice to each bowl followed by chicken and toppings of choice!
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Sweet Potato Breakfast Hash

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Sweet Potato Breakfast hash is one of my all time favorite things to make ahead and eat for breakfast throughout the week.  It’s SO nice waking up and having a healthy and delicious breakfast waiting for you.  Simply roast the cubed potatoes with onion, bell pepper, and spices, and either serve immediately or store in an airtight container in the fridge for up to 5 days.  If you are prepping ahead, just re-heat the sweet potato mixture and fry up an egg and you’ll be ready to roll!  I like serving with fresh cilantro, jalepeno’s, and a side of salsa, however, its also super delicious with Frank’s Buffalo Sauce or any other hot sauce of choice.

Enjoy!

Sweet Potato Breakfast Hash




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Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
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Ingredients

  • 3 T olive oil
  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1/2 yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • Fried Egg, for serving
  • Cilantro, as garnish
  • Salsa, for serving

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper or foil.
  2. Toss sweet potatoes with olive oil, onion, bell pepper, and spices so that all pieces are evenly coated. Spread evenly onto baking sheet and bake for 25-35 minutes, until a fork inserts into the potatoes easily.
  3. Serve with a fried egg, fresh cilantro, jalepenos, and a side of salsa.
  4. Store in the fridge for up to 5 days.
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Sesame Sriracha Roasted Cauliflower

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Don’t mind me: i’m just going to happily sit here and eat 500 servings of this Sesame Sriracha Roasted Cauliflower because DANNNGGGGGG.  The most delicious bowl of goodness in the whole wide world.  Fresh Cauliflower florets are tossed in olive oil, sesame oil, soy sauce, sriracha, vinegar, and honey and roasted to perfection.

Sesame Sriracha Roasted Cauliflower

I actually couldn’t contain myself.  “One more bite” I said maybe 20 times until the bowl was gone… whoops.

There I was, mid-photoshoot… tummy growling/hangry.  You know how they say never go to the grocery store hungry?  Well, yeah… i’d like to apply the same motto to taking your food photographs when hungry.  It’s just not wise.  Trust me on this one.





Anywho, this sesame roasted cauliflower is my new bff. It literally takes 10 minutes to prep, another 25 to cook and about a second to eat, so we’re talking’ 35 minutes and SO SO worth it!  I served this with Roasted Chicken and Brussels sprouts, but it would be delicious with so many things!

Sesame Sriracha Roasted Cauliflower

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Sesame Sriracha Roasted Cauliflower

Sesame Sriracha Roasted Cauliflower

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
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Ingredients

  • 1 head of cauliflower, cut into florets
  • 1/4 c olive oil
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 2 T sriracha
  • 1 T rice wine vinegar
  • 1 tsp honey
  • 1/4 tsp garlic powder
  • pinch of salt
  • Cilantro, as garnish

Instructions

  1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
  2. In a large bowl combine olive oil, sesame oil, soy sauce, sriracha, vinegar, honey, garlic powder and salt. Add cauliflower florets and toss to coat.
  3. Spread cauliflower evenly onto parchment paper and bake for 25-30 minutes, until nicely roasted.
  4. Garnish with chopped cilantro and serve!
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Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Who knew a Brussels Sprouts Salad with Sesame Soy Ahi Tuna could turn your entire day upside down? I mean…. hangry to happy in the matter of an instant.   The Brussels sprouts and Marcona almonds add the perfect amount of crunch and it pairs perfectly with the seared ahi tuna and yummy avocado. This is most definitely going to be a new go-to in our household.  It was also super simple!  The tahini dressing for the Brussels can be prepped ahead of time if you’d like.  Just store the dressing in the fridge until you are ready to use.





This meal is for two people, but feel free to double it if you have guests coming over! It’s an easy, healthy, and delicious option.

Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 2 1x
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Ingredients

  • FOR THE SALAD:
  • 4 c shredded brussels sprouts
  • 1 T tahini
  • 2 T Olive oil
  • 1 1/2 tsp sesame oil
  • 1 1/2 T rice wine vinegar
  • 1/2 T maple syrup
  • 1 T soy sauce
  • salt and pepper
  • 1/4 c marcona almonds
  • 1 green onion, sliced
  • 1/2 avocado, sliced
  • Fresh Cilantro, jalepenos, lime wedges as garnish
  • FOR THE AHI TUNA:
  • 2 T Olive oil
  • 2– 4 oz ahi tuna steaks
  • 1/4 c soy sauce or tamari
  • 1 tsp corn starch
  • 1 1/2 tsp honey
  • 2 tsp chili garlic sauce
  • Black and white sesame seeds

Instructions

  1. To make the tahini dressing, whisk together olive oil, tahini, sesame oil, rice wine vinegar, maple syrup, and soy sauce. Set aside.
  2. Add soy sauce, corn starch, honey, and garlic sauce to small sauce pan. Whisk to get rid of any clumps and cook for a few minutes over medium high heat, stirring constantly, until it has thickened; remove from heat and set aside.
  3. Heat olive oil in a large cast iron skillet. When oil is hot, add tuna steaks and cook for 2 minutes. Flip and cook another minute or two depending on the size of your filet. Coat the seared side with soy sauce mixture and sprinkle with sesame seeds. When Tuna is done, transfer to a plate and coat the other side with soy sauce mixture and sesame seeds. Slice into strips.
  4. Now toss the brussels sprouts and marcona almonds with tahini dressing, salt and pepper.
  5. Divide brussels sprouts among two large bowls and top with ahi tuna. Garnish with cilantro, jalepeno’s, green onions, and sliced avocado. Drizzle with remaining sauce and dig in!
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Roasted Sweet Potato & Cauliflower Parmesan Shells

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May I politely and urgently introduce you to the pasta of your *crazy, hectic, how am I going to get dinner on the table tonight* dreams? 30 minute Roasted Sweet Potato & Cauliflower Parmesan Shells.

Roasted Sweet Potato and Cauliflower Parmesan Shells

It’s as simple as it sounds, no frills. Simply roast the sweet potato and cauliflower for 20 minutes and then toss that roasty goodness with the cooked pasta shells, olive oil, grated Parmesan, salt/pepper, and fresh arugula.

It seems to good to be true.  But it ain’tttt. (Insert Victory dance here).





Is there anything Tipps, AKA myself, loves more than a super quick and easy, yet fantastically amazing din? No, not really. Let me just tell you that I made this dish on my lunch break yesterday in record timing so I know for a fact it’s possible! I timed myself from the minute I left the office, made this dish, and scooted back to work and drumroll please……….

Roasted Sweet Potato and Cauliflower Parmesan Shells

One hour & fifteen minutes. That’s straight up efficiency at it’s finest.  Yes, we will ignore the flying arugula all around the kitchen as I was running around trying to get one last pic before heading back.

I also failed to mention I snuck in a brief snuggle sesh with sweet Knoxy while those veggies were roasting.  I just love him and his short fluffy paws so much.

But really, does it get any better than a fast, fresh, and healthy pasta dish?

We’re talkin’:
THREE EASY STEPS.
BOLD FLAVES.
QUICK.
SIMPLE.
HEALTHY.
FRESH.
EASY.
DELISH LEFTOVERS.

Roasted Sweet Potato and Cauliflower Parmesan Shells

Give it a whirl and let me know what you think! I love your feedback more than you know!

Roasted Sweet Potato and Cauliflower Parmesan Shells

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Roasted Sweet Potato & Cauliflower Parmesan Shells

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 3–4 c small cauliflower florets
  • Olive oil
  • Salt
  • Freshly cracked pepper
  • 1 c grated parmesan
  • 8 oz jumbo pasta shells, cooked per instructions on package
  • A few handfuls fresh arugula

Instructions

  1. Preheat the oven to 475 and line large baking sheet with parchment paper.
  2. Toss sweet potato and cauliflower with 3-4 T of olive oil and generously season with salt and pepper; Spread onto parchment paper in an even layer.
  3. Roast for 20-25 minutes, tossing halfway, until sweet potatoes are fork tender and nicely roasted.
  4. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cook until al dente. Drain the pasta and drizzle with olive oil to keep from sticking together.
  5. Toss roasted vegetables with shells, another 3-4 T of olive oil, parmesan, and freshly cracked pepper. Toss to combine.
  6. Add arugula and give it another toss.
  7. Serve in bowls and enjoy!!!
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