4-6 boneless-skinless chicken thighs, or breasts (your preference)
salt & pepper
1 1/2 cups baby potatoes
Fresh or frozen green beans
Lemon Sauce
1/2 cup chicken broth (low sodium)
1 teaspoon lemon zest
2 Tablespoon lemon juice
2 Tablespoon Dijon mustard
1 Tablespoon honey maple syrup (agave works too)
1 Tablespoon olive oil
2 teaspoon fresh rosemary, chopped
2 garlic cloves minced
Instructions
Preheat oven to 425F
Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, Dijon mustard, garlic, and chopped rosemary. Set aside.
Prep potatoes: wash potatoes, then slice in half (or quarter if larger).
Brown chicken: season chicken with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.
Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.
Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve with cooked green beans.
A bowl of soup in the fall puts the heart at ease.
Ingredients
1/2 pound bulk Italian sausage (mild or spicy, your preference)
1 small onion, thinly sliced
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
1-1/2 cups torn fresh spinach
3/4 cup refrigerated cheese tortellini
2 tablespoons shredded Parmesan cheese
Crushed red pepper flakes, optional
Directions
In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.
A perfect fall dish that will make your entire house smell delicious!
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 large carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 tbsp. tomato paste
2 lb. ground beef
1 oz. (28-oz.) can crushed tomatoes (Italian, Cento San Marzano preferred)
1 tbsp. dried oregano
1 tbsp. dried thyme
1 bay leaf
1 tsp. kosher salt
1 c. whole milk
1 c. dry red wine
Freshly ground black pepper
Pappardelle pasta
Directions
In a large skillet over medium heat, heat oil. Add onion, carrot, celery, and garlic and cook until tender, 6 minutes. Add tomato paste and stir until combined, then add ground beef and cook until no longer pink, 6 to 8 minutes. Transfer mixture with a slotted spoon to slow cooker.
Add crushed tomatoes, oregano, thyme, bay leaf, salt, milk, and red wine. Season with pepper and stir until combined.
Cover and cook on low for 6 hours. Discard bay leaf.
Serve over cooked pasta, pappardelle preferred.
BONUS: After cooking for 6 hours, let cool and then place in refrigerator. Take out the next day (allow dish to semi-room temperature before turning slow cooker back on). Cook on low for an additional 4 hours for an even richer tasting sauce.
Turn a simple chicken dish into a whole other super tasty experience with this.
Ingredients
4 boneless skinless chicken breasts – pounded to even thickness (1 inch or less)
2 tablespoons oil
1 teaspoon Italian seasoning – (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme)
1 teaspoon garlic powder
½ teaspoon salt
⅛ teaspoon black pepper
4 slices mozzarella cheese
Tomato Basil Topping
3 roma tomatoes – diced
salt and pepper to taste
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh basil
Lemon Capellini
1/2 pound (usually 1/2 box) thin spaghetti or Angel Hair pasta cooked to Al Dente
1/2 cup freshly grated Parmesan cheese
1/4 cup capers
15-20 basil leaves
1 large tomato, diced, or a handful of sweet cherry tomatoes cut in half
1/2 cup Olive oil
1/4 cup fresh lemon juice (or the juice from one lemon)
1 tsp salt
1 tsp granulated garlic powder
Instructions
In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings.
Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through.
While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well.
Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty.
Top chicken with tomato basil topping and serve immediately.
For the Capellini
Combine the olive oil, lemon juice, salt, and garlic powder. Whisk together until smooth.
Pour the desired amount over pasta. Then top with the parmesan, tomatoes, and capers. Stir to combine. This is best served cold, so if you have time, refrigerate it for about an hour. Add basil right before serving.
When you’re craving a bowl of childhood comfort with just a hint of adulting.
Ingredients
1 pint cherry tomatoes, baby Roma tomatoes or baby heirloom tomatoes
4 tablespoons butter
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Asiago cheese
1 cup pasta water saved from spaghetti
1 standard package thick spaghetti or bucatini
8-10 large shrimp, peeled, deveined
Directions
Melt the butter in a large skillet over medium heat. Add in the tomatoes (whole) and gently toss to coat. Allow the tomatoes to blister (but not burn) for several minutes. They may pop every once in a while and that is ok. Add in the fresh basil, thyme, parsley and garlic and toss to coat. Reduce the heat if needed to keep the butter from browning or burning.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to package instructions. Before straining, save 1 cup of pasta water and set aside.
Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate.
Once the pasta is drained, add it in with the blistered tomatoes, the 1 cup of saved pasta water, salt, pepper and the Asiago cheese. Gently use tongs to toss it all together until combined.
Serve with additional fresh tomatoes, basil or cheese if desired.
1 lb. boneless skinless chicken breasts, cut thin or pounded a bit so they cook quicker and more evenly
1/2 cup flour in a bowl with plenty of salt and pepper
1 tablespoon Extra Virgin Olive Oil
1–2 tablespoons butter
For the Pasta and Sauce:
1 package Pappardelle pasta
1–2 cups cherry tomatoes
Tablespoon olive oil
1–2 cup sweet corn, cut off the cob (about 2 ears)
1–2 cups zucchini half-moons (about 1 small zucchini)
2 cloves minced garlic
juice of 1 lemon
salt to taste
1/2 cup heavy cream
Parmesan and/or basil for topping
Instructions
Pasta: Cook the pasta according to package directions. Toss with oil and set aside.
Grill your chicken: Once cooked, remove and keep warm.
Make the sauce: Add your cherry tomatoes into a pan with olive oil. Cook the tomatoes until they are soft and burst under the gentle pressure of the back of a wooden spoon. Break the tomatoes to release their juices and make a thick sauce.
Add the veggies: Add the corn and zucchini; sauté for a few minutes until the zucchini is softened. Stir in the garlic for your last minute of sautéing, just long enough to make your kitchen smell amazing. Add lemon juice, cream, and season with salt and pepper.
Put it together: Add pasta and toss gently to bring it all together. Serve topped with Parmesan, basil, and a nice piece of grilled chicken.
2 oz fresh ciabatta bread, roughly torn into pieces
¼ cup + 2 tbsp pine nuts
olive oil
kosher salt
Pesto Pasta
4 packed cups fresh basil (approx. 2 oz)
4 cloves garlic, roughly chopped
¼ cup grated parmesan cheese
1 tbsp lemon zest
2 tbsp lemon juice
1 tbsp honey
½ cup olive oil
freshly cracked black pepper
¾ lb. bucatini pasta
4 tbsp butter
¼ cup heavy cream
extra basil and grated parmesan, for topping
Instructions
Bring a large pot of salted water to a boil.
For the breadcrumbs, pulse the bread in a food processor until finely chopped. Add the ¼ cup of pine nuts. Continue to pulse until crumbs are formed. Heat a 12” skillet over medium-low heat. Add the remaining 2 tablespoons of pine nuts and toast until lightly browned, 6-8 minutes, stirring often. Transfer the nuts out of the skillet and set aside.
Add enough olive oil to the skillet to generously coat the bottom. Once hot, add the breadcrumb mixture to the oil. Toast for about 6 minutes, stirring often, until golden and crisp. Transfer the crumbs to a plate lined with a paper towel (reserve the skillet). Season with a pinch of salt.
For the pesto pasta, add the basil, garlic, parmesan, lemon zest, lemon juice, and honey to a food processor. Pulse to combine. With the processor running, slowly drizzle in the olive oil until smooth. Season with salt and black pepper to taste.
Drop the bucatini in the boiling water. Stir well and cook for 2 minutes less than the package’s instructions.
Wipe out the skillet and return it to medium heat. Add the butter and let it melt. Pour in the cream and a ¼ cup of starchy pasta water. Bring to a simmer and cook for about 2 minutes to thicken.
Drain the pasta and add it straight to the sauce, along with the pesto. Stir for a couple of minutes until the sauce clings to the pasta. Season with salt and freshly cracked black pepper to taste.
Plate the pasta with the breadcrumbs, added pine nuts, lots of parmesan cheese, and fresh basil over top.
Preheat the oven to 375°F. Lay the bacon onto a sheet pan lined with parchment paper. Roast for 25-30 minutes, or until the bacon is crisp. Transfer the bacon to a plate lined with paper towels to drain.
Meanwhile, bring a medium pot of water to a boil. Gently place the eggs into the boiling water. Boil for 10 minutes. Transfer the eggs to a bowl of ice water. Let cool. Crack the eggs. Cut them into quarters lengthwise, and then into half crosswise.
Combine the mayonnaise, Dijon mustard, lemon zest, lemon juice, garlic, paprika, coriander, and cayenne pepper in a large mixing bowl. Whisk to combine. Fold in the eggs, celery, green onions, radishes, dill, and chives.
Roughly chop the bacon. Fold ¾ of it into the egg salad. Season with salt and black pepper to taste.
Distribute the watercress or arugula onto the toasted bread. Spoon a large mound of egg salad over top. Garnish with the remaining bacon and any extra herbs.
Julienned-cut red, green and yellow bell peppers (long strips)
Julienned-cut yellow onion, sliced long
8 small corn or flour tortillas
Lime wedges, sour cream, avocado slices, cotija cheese, black beans, corn and cilantro to serve optional
Instructions
Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.
Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.
Remove from heat and rest for 5-8 minutes before slicing.
While steak is resting, sauté in a pan, a small amount of oil, toss in your sliced peppers and onions, and cook for about 3-5 minutes, enough to keep some crispness to them.
Slice steak into thin 1/4” slices or into tiny bite-size pieces and add to the cooked peppers and onions.
Warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.
Divide steak, pepper, onions onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of sour cream, crumbled cotija cheese, black beans, corn and/or shredded cilantro if desired.
