Star Infinite Food

Star Infinite Food Hey Friends my name is Caitlin Latessa Greene and I'm a Author and Cook. So if you want to daily new recipes ideas then follow my Page.

02/19/2026

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01/12/2026

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12/29/2025

HOLIDAY APPETIZER GUIDE! 6 of my favorite apps for the holiday. Comment “RECIPE” below & I will send you the link to all 4!! Holiday party season is in full swing—choose your fave!
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1️⃣PROSCIUTTO SUSHI WITH RICOTTA, BLUE CHEESE & APPLE
2️⃣SPINACH & CHEESE STUFFED EGGPLANT ROUNDS
3️⃣CRISPY PARMESAN ARTICHOKE HEARTS WITH LEMON-DILL BUTTERY YOGURT
4️⃣FETA-PARMESAN ROASTED STUFFED DATES WITH HONEY-WALNUT HERB CRUNCH
5️⃣SWEET POTATO BRIE BITES WITH HONEY-ROSEMARY-PECAN-DATE CRUNCH
6️⃣WHIPPED RICOTTA WITH CRUNCHY SHALLOT DIPPING OIL
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12/26/2025

WHIPPED RICOTTA WITH GARLIC & HERB DIPPING OIL! Many of you have seen this one—my viral whipped ricotta appetizer. Literally the easiest & tastiest app, in case you need something for the holiday!
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For the oil:
1/2 cup olive oil
1/4 cup finely chopped parsley
1 tbsp fresh chopped rosemary
2 tbsp fresh chopped basil
3 cloves minced garlic
1 tsp dried oregano
3/4 tsp sea salt
1 tsp red pepper flakes
1 1/2 tbsp balsamic vinegar
3-4 tbsp Parmesan cheese
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For the ricotta:
3 cups ricotta
Juice of 1/2 lemon
Zest of 1/2 lemon
1/2 tsp salt
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Toppings:
More parsley/red pepper
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1️⃣Make ricotta—mix all ingredients together with mixer and set aside.
2️⃣Make oil, heat the olive oil over medium heat then add the herbs once it is hot. Cook for 10 seconds then add garlic, oregano, salt and red pepper flakes. Cook for another 10 seconds, until fragrant. Add the balsamic and mix. Once cool, add the Parmesan and mix.
3️⃣Spread ricotta onto a plate, create a divot in the middle and add the oil, then drizzle the top. Top with parsley and red pepper flakes. Serve with bread.
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12/13/2025

WHIPPED PECAN PIE BUTTER DATES! Throwing it back to my play on the viral butter dates to—with a sweet and salty date butter & nutty pecans. They taste like a better for you bite of pecan pie! PERFECT for the holidays 🙏
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1 1/4 cup pecans
1/3 cup soaked medjool dates (soaked in boiling water for 5 minutes then drained)
3 tbsp almond milk
1/4 tsp vanilla
1/2 cup salted butter, softened
Medjool dates (about 1 lb)
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1️⃣Preheat the oven to 400. 2️⃣Add the pecans to a sheet pan and place them in the oven for 6-7 minutes. Remove them and allow them to cool. Finely chop them into a mince.3️⃣Make the butter. Add the dates to a high speed blender with the almond milk and the vanilla. Blend until it forms a smooth paste. You may need to scrape the sides and blend a few times. Add the butter and blend until smooth. *do not over blend or it will separate*4️⃣Add the butter to a small bowl, then add 3/4 cup pecans and mix to combine. Place the remaining pecans into a small dish. 5️⃣Fill the dates with the butter, then press the tops with the butter into the extra pecans.
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12/12/2025

ROASTED CABBAGE SALAD WITH PISTACHIO-PARMESAN CRUNCH! A melt in your mouth dish—tender & caramelized cabbage roasted in the oven, then topped with a savory crunch. You won’t regret this one ☝️
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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
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For the crunch:
1/4 cup pistachios, ground into crumbles
1/4 cup shredded Parmesan cheese
3 tbsp finely chopped parsley
Zest of 1/2 lemon
Pinch salt
Pepper to taste
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1️⃣Preheat the oven to 425. 2️⃣Add the to a large sheet pan. Add the oil, salt, garlic powder and paprika and toss to combine. Place in the oven for 15 minutes, then toss the cabbage and place back in the oven for about another 15 minutes. 3️⃣While the cabbage roasts, make the crunch. Add the pistachios, Parmesan, parsley, lemon zest, salt and pepper to a medium bowl and mix to combine. 4️⃣Toss the cabbage with the lemon juice, then plate it. Top with the crunch and a drizzle of honey, if desired.
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12/11/2025

CAULIFLOWER WEDGES WITH SUN DRIED TOMATO-DILL-PISTACHIO CRUMBLE & SPICED YOGURT! This cauliflower is tender, flavorful, topped with a delicious savory crumble & served over a creamy spiced yogurt. Perfect to make cauliflower the star of the show! Used olive oil—the only cooking oils I use & the highest quality out there!
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For the cauliflower:
1 head cauliflower, cut into 4 wedges
4 tbsp La Tourangelle Olive Oil
½ tbsp paprika
½ tbsp dried oregano
½ tbsp garlic powder
¾ tsp salt
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For the crumble:
3 tbsp chopped pistachios
3 tbsp chopped sun-dried tomatoes (in oil)
3 tbsp chopped fresh dill
Zest of ½ lemon
Salt to taste
Pepper to taste
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¾ cup Greek yogurt
½ tsp cumin
½ tsp garlic powder
¼ tsp salt
Juice of ½ lemon
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3 tbsp tahini
2 tbsp grated Parmesan
2 tsp maple syrup
¼ tsp salt
Pepper to taste
Juice of ½ lemon
Zest of 1/2 lemon
1 tbsp water
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1️⃣Preheat the oven to 425. 2️⃣Add the spices and 3 tablespoons of the olive oil to a small fish and mix to combine. Next, heat a pan over medium-high, add the remaining tablespoon of olive oil. Sear the cauliflower on each cut side down for 3-4 minutes per side. Baste the outside of the flower with a brush in the spiced oil, then flip and baste the insides. Add 1/3 cup water to the pan and cover. Place the pan in the oven for about 20-25 minutes, then remove the cover and continue to cook for about 5-7 minutes until the liquid is evaporated. 3️⃣While the cauliflower roasts, make the crumble. Add the sun dried tomatoes to a cutting board and chop, then add the pistachios and chop, followed by the dill. Chop all ingredients together, add the lemon zest, salt and pepper and combine and chop a hit more to form a “crumble.” 4️⃣Make the yogurt. Add the yogurt, cumin, garlic powder, salt and lemon juice. Mix to combine and set aside. 5️⃣Make the tahini. Add the tahini, Parmesan, maple syrup, salt, pepper, lemon juice and zest to a bowl. Mix to combine. 6️⃣ Spread the yogurt onto a plate, top with the cauliflower, then drizzle with the tahini and finish with the crumble.
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12/10/2025

SLOW ROASTED HONEY-DIJON SALMON WITH PECAN-FETA-DATE CRUMBLE! Obsessed wthis one—Using my famous, & personal favorite crumble to make a salmon “crust”—10/10 👊
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For the salmon:
1 1/2 lb salmon filet
Salt
2 tbsp Dijon mustard
1 tbsp honey
Olive oil
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For the crumble:
1/2 cup raw pecans
5 large dates
2 oz feta cheese
Handful arugula
1/2 tsp salt
Pinch red pepper flakes
Zest of 1/2 lemon
Tahini, optional for serving
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1️⃣Preheat the oven to 275. Line a sheet pan with parchment paper. 2️⃣ 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 flakes and lemon zest and chop until the mixture is combined and a “crumble” is created. 3️⃣Next, make the mustard mixture. Add the mustard, honey and a pinch of salt to a small bowl and mix to combine. 4️⃣Place the lemon slices in a rectangle on the parchment lined sheet pan. Place the salmon on top of the lemons, then salt the salmon. Add the mustard mixture to the top of the salmon, then brush it over the top. Next, add the crumble and spread it evenly over the top of the salmon. Drizzle the salmon with olive oil. Place the salmon in the oven for 30-35 minutes. 5️⃣Plate the salmon, then drizzle with tahini, if using.
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**Keto Lasagna****Prep Time:** 15 minutes **Cook Time:** 35 minutes **Additional Time:** 10 minutes **Total Time:** 1...
05/25/2024

**Keto Lasagna**

**Prep Time:** 15 minutes
**Cook Time:** 35 minutes
**Additional Time:** 10 minutes
**Total Time:** 1 hour
**Servings:** 6 servings
**Calories:** 509 kcal

**Ingredients:**
- 1 pound ground beef
- ½ cup minced onion
- 24 ounces marinara sauce such as Rao’s
- 8 ounces chicken deli meat
- 15 ounces ricotta cheese
- 1 large egg
- ¼ cup shredded Parmesan
- 3 cloves garlic minced
- 3 tablespoons minced fresh parsley
- 2 cups shredded mozzarella

**Instructions:**
1. Preheat oven to 350 degrees.
2. Add the ground beef to a skillet over medium heat. Crumble the meat as it cooks. Once meat is about halfway through cooking, add the onion and continue cooking until meat is cooked through. Drain grease and return to the pan.
3. Add the marinara to the beef and stir to combine. Spoon 1 cup of the meat sauce into the bottom of a 9x13 baking dish to coat the bottom.
4. Place a single layer of deli meat over the meat sauce.
5. Add the ricotta cheese, egg, Parmesan, garlic, and parsley to a small bowl and stir to combine.
6. Spread 1/2 of the ricotta mixture over the deli meat. Top with a ⅓ of the remaining meat sauce. Top with ⅓ of the mozzarella. Repeat layer once.
7. Create a third layer of deli meat, meat sauce, and mozzarella.
8. Cover dish tightly with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes.
9. Let set 10 minutes before slicing and serving. Sprinkle with additional parsley before serving, if desired.

**Notes:**
The nutrition information is based on 6 servings. This is very hearty and filling and could easily serve 8 with a side salad and some veggies. Macros based on 8 servings would be 382 cal, 25g fat, 31g protein, 6g carbs, 1g fiber, and 5 net carbs.

05/25/2024

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