Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

sweet garlic chicken

Ingredients

• Servings: 4
• 1 teaspoon sesame oil
• 1/2 cup soy sauce
• 4 cloves garlic, chopped
• 6 tablespoons honey
• 1/4 teaspoon minced fresh ginger root
• 4 large skinless, boneless chicken breast halves - cut into 1 inch strips
• 1 (16 ounce) package spaghetti
• 2 tablespoons butter, divided
• 1 pinch salt and black pepper to taste
• 1 onion, sliced

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 8 hrs 40 mins


• whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. add the chicken breast and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink. stir in 1 tablespoon of butter and season with salt and pepper.
• heat the remaining 1 tablespoon of butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. remove the chicken from the marinade, and shake off excess, then add to the skillet. discard the remaining marinade. cook the chicken breast strips until no longer pink in the center, about 10 minutes. serve chicken over spaghetti.

grande ravioli salmone e vedure

Ingredients

• Servings: 2
• for the ravioli:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 green onion, chopped
• 1 eggplant, peeled and cubed
• sea salt and pepper to taste
• 1 1/4 cups sliced fresh mushrooms
• 1 cup fresh spinach
• 1 cup cooked salmon, flaked
• 3 tablespoons ricotta cheese
• 3 tablespoons cottage cheese
• 3 tablespoons grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 1/2 teaspoons dried basil
• 1 pound fresh pasta sheets
• for the roasted vegetables:
• 4 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 cup dry bread crumbs
• 2 cloves garlic, minced
• 1 tablespoon grated parmesan cheese
• sea salt and pepper to taste
• olive oil cooking spray
• 8 ounces cherry tomatoes, halved
• 1 zucchini, grated
• 1 tablespoon butter
• 1 tablespoon finely chopped fresh parsley

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• heat 1 tablespoon of olive oil in a skillet over medium-high heat. add the minced garlic and the chopped green onion and cook for 2 minutes. stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes.
• mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. reduce the heat to low and add the spinach. cook until the spinach wilts, about 1 to 2 minutes. remove the pan from the heat. stir in the salmon, ricotta, cottage cheese, parmesan cheese, chopped parsley, and the dried basil. mix well and set aside.
• on a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. slice the dough in half, width-wise, to make two rectangles. spoon half the salmon mixture one side of each rectangle. fold the other side of the rectangle over the filling and press to seal the dough around the filling. trim the edges to make a nice shape and crimp edges to seal. repeat with remaining ravioli. refrigerate ravioli for 1 hour.
• coat the cauliflower with 1 tablespoon of olive oil. mix together the minced garlic, parmesan cheese, bread crumbs, and salt and pepper to taste. pour the garlic-bread crumb mixture over the cauliflower and toss to combine.
• preheat an oven to 400 degrees f (200 degrees c).
• spray a baking sheet with olive oil cooking spray. place the ravioli in the center of the tray. surround the ravioli with the seasoned cauliflower. arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste.
• bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. remove the baking sheet from the oven. use a spatula to transfer each ravioli to the center of a dinner plate. spoon cauliflower mixture around the ravioli. spread 1/2 tablespoon butter on each ravioli, sprinkle with the remaining chopped parsley, and serve.

asparagus, feta and couscous salad

Ingredients

• Servings: 4
• 2 cups couscous
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 8 ounces grape tomatoes, halved
• 6 ounces feta cheese, crumbled
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• black pepper, to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook couscous according to package instructions. put aside and allow to cool slightly.
• meanwhile, place asparagus in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 2 to 6 minutes. drain and cool.
• toss the asparagus, tomatoes, and feta with couscous. add the olive oil, balsamic vinegar, and black pepper and toss to incorporate.

Leek, Bacon, And Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1 pound bacon, diced
• 1 leek (white and light green part only), sliced
• 3/4 pound cremini mushrooms, sliced
• 3 tablespoons sour cream
• ground black pepper to taste
• 1/2 teaspoon parsley, or to taste
• 1 tablespoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
• return bacon to skillet and stir in bow-tie pasta. gently mix in sour cream and season with black pepper and parsley. top with parmesan cheese to serve.

rutabaga salad

Ingredients

• Servings: 6
• 1 rutabaga, peeled and cut into 1/4-inch chunks
• 2 cups water
• 1 tablespoon vegetable oil
• 1 1/2 cups couscous
• 1/2 cup nutritional yeast
• 1/4 cup vegetable oil
• 1/4 cup apple vinegar
• 1 1/2 teaspoons honey
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 pinch salt to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring to a boil. add the rutabaga and steam until just tender, about 10 minutes.
• bring 2 cups water and 1 tablespoon vegetable oil to a boil in a saucepan. remove from the heat and stir in the couscous. cover and let stand until the water is absorbed, about 14 minutes; fluff with a fork.
• whisk nutritional yeast, 1/4 cup vegetable oil, apple vinegar, honey, italian seasoning, oregano, dill, black pepper, and cayenne pepper in a large bowl.
• stir couscous and rutabaga into the nutritional yeast dressing. season with salt.

Sausage Bowties With Artichokes

Ingredients

• Servings: 4
• 1 bunch broccoli rabe, ends trimmed, cut into 2-inch pieces
• 1 (12 ounce) package bow tie (farfalle) pasta
• 1 pound bulk hot italian sausage
• 5 cloves garlic, crushed
• 1 shallot, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 2 roasted red peppers, sliced
• 1 cup freshly grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. blanch broccoli rabe for 1 minute, then remove with tongs, and rinse with cold water to cool. add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
• meanwhile, brown the sausage in a large skillet over medium-high heat. when the sausage has nearly cooked through, drain the excess grease, and stir in garlic and shallot. cook until the shallots soften and turn translucent, about 5 minutes. add broccoli rabe, artichokes and roasted peppers, cook for 1 to 2 minutes to warm. stir in the hot pasta along with parmesan cheese, and enough pasta water to moisten.