Dinner, Lunch, Salad

Spring Panzanella

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Spring Panzanella with Asparagus, Peas, Herbs and a Lemon Buttermilk Dressing.  A slight twist on a Bon Appétit recipe from 2020 by Molly Baz, this is the bomb.  

Traditional Panzanella leans on the juice of tomatoes to soften the bread, melding everything together.  This version takes things up a notch, using a dreamy lemon buttermilk dressing that is so good you’ll want to put it on everything you make.  

I added both fresh shelled peas and pea shoots to this dish, but they are both not needed if you can’t find them in season – this is not the place for frozen peas, so just add in a few more sliced sugar snaps if you can’t find the others.  You’ll need to blanch the peas, making for a bright green addition to the already gorgeous array of seasonal veggies.  

Spring Panzanella

Print Recipe
Panzanella with spring asparagus, scallions and pea shoots with a lemon buttermilk dressing.
Course dinner, Lunch, Salad, Side Dish
Cuisine American
Keyword panzanella
Prep Time 25 minutes
Cook Time 10 minutes

Ingredients

  • 1 garlic clove
  • 2 lemons
  • 1/4 cup buttermilk
  • 8 Tbsp extra-virgin olive oil divided
  • Kosher salt freshly ground pepper
  • 1 English hothouse cucumber halved lengthwise, cut crosswise into 1½” pieces
  • 4 scallions thinly sliced on a diagonal
  • 4 oz. sugar snap peas trimmed, thinly sliced on a diagonal (about 1 1/2 cups)
  • 1 cup shelled fresh peas (optional - when available)
  • 2-3 slices sourdough bread
  • 1 bunch asparagus trimmed, sliced on a diagonal into 2” pieces
  • 1 cup fresh pea shoots only when available - omit otherwise
  • 1 cup chopped herbs - basil, chives, parsley, mint
  • 4 oz. feta

Instructions

  • Finely grate garlic and the zest of 1 lemon into a large bowl. Slice both lemons in half and squeeze their juice into the bowl. Add buttermilk and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper.
  • To prepare the shelled peas, bring about 3 cups of water to a boil, adding1 Tbsp of kosher salt. Prepare an ice bath by placing a bowl of ice in the sink with cold water. Blanch the fresh peas for about 45 seconds. Remove from the heat and immediately dunk the peas into the bowl of ice... I like to use a large strainer that can fit into the ice bath, so the peas are easy to extract once chilled. Set aside until you are assembling the veggies in the dressing.
  • Lightly crush cucumber on a cutting board with a rolling pin or wine bottle. Add cucumber, scallions, sugar snap peas, and blanched shelled peas to dressing and toss well to combine. Let sit while you fry the bread and asparagus.
  • Pour remaining 2 Tbsp. oil into a 12 inch skillet, allowing room for 2-3 slices of bread to lay flat. Cook, undisturbed, over medium heat until golden brown and crisp underneath, about 5 minutes. Turn bread over and cook just to lightly fry on the other side, about 2 minutes. Season both sides of bread with salt. Transfer to a plate.
  • Arrange asparagus in same skillet, season with salt, and increase heat to medium-high. Cook, tossing occasionally, until bright green and blistered in some spots, but still crisp-tender, about 3 -4 minutes. Add to salad.
  • Tear bread into 1½” pieces and add to salad. Toss to evenly coat and help bread soak up some of the dressing. Taste and season with more salt and pepper as needed. Add herbs (and pea shoots, if using) to salad and toss once more.
  • Divide salad among shallow bowls, reserving any dressing and juices that pool at the bottom of bowl. Break feta into large pieces and nestle into salad in each bowl. Drizzle reserved dressing and juices over.

Notes

This is a Bon Appétit Recipe by Molly Baz from 2020, and it is one of the best takes on panzanella ever.  The dressing is sublime and would be great on any bright greens you can get your hands on.   I added fresh shelled peas to the salad, but I wouldn't use them unless they are in season - this is not the place for frozen peas.  Just omit and use a little more sugar snap peas in place...  
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Dinner, Lunch, Salad

Orzo with Roasted Vegetables

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Classic Barefoot Contessa orzo with roasted vegetables, feta and pine nuts.  Just in time for Mother’s Day, one of her best recipes in a slightly tweaked version!  While it stands alone beautifully, it also pairs well with anything on the grill – shrimp, steak, chicken, or even just some grilled bread.

This recipe comes from the Barefoot Contessa Parties cookbook, which might be my favorite of all.  The idea here is roasting the vegetables, and tossing them with the hot orzo and the lemon vinaigrette (which is HUGELY simple), and allowing everything to come together.  Toss it at the end with the fancy ingredients and you have a meal of a salad. 

The beauty of this is the ability to adjust whatever veggies you prefer – in the fall, you can do butternut squash and add some sliced kale to wilt while everything is hot.  Ina’s original recipe calls for roasted eggplant, which isn’t a favorite here, so we use zucchini, asparagus and summer squash, but you could simply just do peppers and onions if you prefer.  All that matters is that you make it the way YOU like it.  

Orzo with Roasted Vegetables

Print Recipe
Roasted Vegetables tossed with Orzo, Lemon vinaigrette, Feta, Basil and Pine Nuts
Course dinner, Lunch, Salad
Cuisine American
Keyword orzo salad, roasted vegetable salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 24 minutes
Servings 6 people

Ingredients

  • 2 small zucchini sliced into 1 inch pieces
  • 1 small summer squash sliced into 1 inch pieces
  • 2 peppers - any color 1-inch diced
  • 1 bunch asparagus sliced into 2 inch pieces
  • 1 large red onion peeled and 1-inch diced or sliced
  • 2 garlic cloves minced
  • 1/3 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 8 oz orzo (uncooked) (1 cup)

For the Dressing

  • 1/3 cup freshly squeezed lemon juice 2 lemons
  • 1/3 cup good olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

For serving

  • 1 bunch scallions minced (white and green parts)
  • 1/4 cup pine nuts toasted
  • 3/4 pound good feta broken apart into small bites
  • 1/2 cup fresh basil leaves, sliced

Instructions

  • Preheat the oven to 425 degrees F.
  • Toss the zucchini, squash, asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on 2-3 large sheet pans - don't crowd them, as things will steam vs. roast. Roast for 20-25 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Notes

This is a classic Barefoot Contessa Recipe that is from her "Parties" cookbook, which might be my favorite of all.  The recipe is adaptable, make ahead, and simple in all the right ways.  Her version, is here - I have changed a few things...  Mostly removing the eggplant and adding zucchini, squash, and asparagus.  https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921
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Dinner, Lunch

Spicy Turkey Meatball Subs

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Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Toasted Ciabatta.  A spin on the Barefoot Contessa’s classic Spicy Turkey Meatballs and Spaghetti, this one is a crowd pleasing treat I want to eat all year long.  

This is one of those recipes I used to make often and forgot about – it’s like running into an old friend, except you get to eat it.  

The meatballs can be baked fully, and frozen either IN the marinara or just in a large gallon ziplock, making for an easy party treat.  Simply toss the frozen meatballs into a pot with the marinara and bring them to a heated temp when you are ready to eat.

Spicy Turkey Meatball Subs

Print Recipe
Spicy Turkey and Sausage Meatballs with Marinara, Mozzarella and Ciabatta
Course dinner, Lunch
Cuisine Italian
Keyword meatball sub, turkey meatballs
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3 cups bread from an Italian loaf, crusts removed chopped into cubes
  • 2/3 cup whole milk
  • 2 pounds ground turkey 85-percent to 92-percent lean
  • 1/2 pound sweet or spicy Italian pork sausage casings removed
  • 4 ounces packaged diced prosciutto
  • 1 cup freshly grated parmesan cheese
  • 1/2 cup minced fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 extra-large eggs lightly beaten
  • 3-4 Tbsp good olive oil plus more for the ciabatta
  • 3 24-ounce jars of Rao's
  • 1 lb. fresh mozzarella
  • 1 loaf ciabatta bread
  • leaves of basil for garnish

Instructions

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  • Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
  • In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, parmesan, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the eggs, and stir lightly with a fork to combine.
  • With your hands, or an ice cream scoop, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with the olive oil. Bake for 30-35 minutes, until the tops are browned and the centers are completely cooked. Keep the oven on for the bread!
  • Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. When heated through, top with the fresh mozzarella, and cover fora. few minutes, allowing it to melt.
  • Meanwhile, slice the ciabatta loaf in half lengthwise, leaving a top and bottom. Drizzle the bread with a generous coating of olive oil, and bake in the 400 degree oven for 5-7 minutes until lightly toasted.
  • To assemble, spoon the meatballs and sauce onto the ciabatta with the melted cheese on top. Ideally you will make two slabs of open faced sandwiches. Top with fresh basil and extra red pepper flakes as desired. Slice into servings and enjoy!

Notes

This is a classic Barefoot Contessa recipe, with a twist of making it into a sandwich instead of serving with spaghetti.  These meatballs are full of flavor, and as always, Ina NAILED it.  Find her recipe here:  https://www.foodnetwork.com/recipes/ina-garten/spicy-turkey-meatballs-and-spaghetti-recipe-2119707
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Dinner, Lunch

Teriyaki Turkey Rice Bowls

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Ground Turkey sautéed with veggies and a teriyaki sauce over rice.  A fast and healthy make ahead weeknight wonder that doubles as lunch the next day – this is a keeper!

Everyone in my house will tell you I don’t enjoy teriyaki or really much of this type of cooking.  The rest of them love it.  So, I tweaked this a little to make it with more heat (red pepper flakes) and loads of fresh toppings like cilantro, avocado and scallions, which help bring a bright flavor to a very balanced one pot meal.

You could easily tweak this to fit preferences for whatever veggies you like, and honestly use ground beef, chicken, or tofu in place of the turkey.  I mention in the notes of the recipe that it would make a great filling for a lettuce wrap as well, if you aren’t into rice.

Teriyaki Turkey Rice Bowls

Print Recipe
Ground Turkey Vegetable Rice bowls in a teriyaki sauce
Course dinner, Lunch
Cuisine asian
Keyword grain bowl, rice bowl, teriyaki bowl
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup soy sauce
  • 3 Tbsp honey
  • 2 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1 tsp freshly grated ginger (about 1 inch piece)
  • 1 Tbsp Cornstarch, dissolved into 1 Tbsp water
  • 2 Tbsp olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic, minced
  • 1 lb. ground turkey
  • 1-2 cups chopped broccoli (small florets)
  • 1 cup shredded carrots
  • 1 red pepper, thinly sliced
  • 3 cups cooked jasmine or basmati rice
  • avocado, scallions, cilantro & sesame seeds for topping

Instructions

  • Whisk together the first five ingredients in a glass measuring cup. Then, dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
  • Drizzle the olive oil in a large skillet or dutch oven over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey to the pan and cook, breaking it up into small pieces until mostly cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and sliced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
  • Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
  • Add the cooked jasmine rice to the bottom of a bowl and top with teriyaki turkey. Finish with sliced avocado, green onion, chopped cilantro and sesame seeds.

Notes

This recipe is a combination of several I have used and tweaked it a bit to mimic the Thai Chicken Lettuce Wraps https://walestable.com/thai-chicken-lettuce-wraps/
It most closely mirror's this one by "What Molly Made" https://whatmollymade.com/teriyaki-turkey-rice-bowl/#wprm-recipe-container-40627
This recipe would work great as a lettuce wrap filling, or just a salad topping if you prefer to not eat it with rice.  I would suggest eating the mixture cooled over a salad.  
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Dinner, Lunch

Skillet Chicken Fajita’s

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Chicken Fajita’s with Peppers, Onions & Garlic – a great base recipe that shines in tortilla’s, rice bowls, or over a salad.  This is a weeknight work-horse that is filled with flavor, is undeniably healthy, and incredibly EASY!

Fajita’s are an easy crowd pleasing meal that allow for everyone to create their plate as they wish.  This makes a great option for families, parties, and any time of year for a make-ahead healthy spread that will feed 2 or 20 in a matter of minutes.   The recipe is a simple one with a dry rub, and it couldn’t be easier.  

I’ve written three serving options for this meal, that are all easy and delicious.  Starting with traditional tortilla’s, then a rice bowl, and finally a salad.  Honestly you could just make a batch of the chicken fajita’s and offer all three options if you have a large group.  Everything is from scratch, and simple to mix up.  This sits well in the fridge too!  

PS – pictured above is a homemade tortilla, which explains the messy edges of this mis-shaped fajita vehicle.  It’s delicious, and not hard to make.  Another post coming – before Cinco De Mayo…. 

Rice Bowl (or plate?) here is a fave in our house…

Skillet Chicken Fajitas

Print Recipe
Chicken Fajitas with Peppers, Onions and Garlic
Course dinner, Lunch
Cuisine Mexican
Keyword chicken fajitas, fajitas, skillet chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1.5 lbs boneless, skinless chicken breasts or thighs thinly sliced
  • 2 Tbsp smoked paprika
  • 2 tsp chili powder or tajin
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • kosher salt and black pepper
  • 1-2 Tbsp butter optional)
  • 3 cloves garlic minced
  • 1 sweet yellow onion sliced
  • 1 bell pepper sliced
  • 1 poblano pepper sliced
  • chopped cilantro, scallions, avocado & Lime for serving

For Tortilla Fajitas (traditional)

  • ▢ 8-10 tortillas warmed
  • 6 oz feta or pepper jack cheese
  • 4 oz sour cream or greek yogurt

For Rice Bowls

  • 3 cups cooked jasmine rice
  • 1 cup thinly sliced cucumber (I like Persian cukes)
  • 4 oz sour cream or greek yogurt

For Salads

  • 6 cups chopped mixed lettuce - I like Romaine & spring greens
  • 2 cups thinly sliced cucumber
  • 1/2 cup chopped or torn basil
  • 6 oz chopped pepperjack cheese
  • chipotle ranch dressing (add 1-2 Tbsp Chipotle adobo sauce to regular ranch dressing)
  • tortilla strips for serving

Instructions

  • Heat a large cast iron skillet over medium high heat. In a shallow bowl, combine the chopped chicken with the seasonings (paprika through onion powder, with 1 tsp kosher salt and 1/2 tsp black pepper), tossing to coat evenly in the spice mixture.
  • Add the 2 Tbsp of oil to the hot skillet, and toss the chicken in to cook, stirring frequently to evenly brown and cook through - this will take about 10 minutes. In the last minutes, add the 1-2 Tbsp of butter, if using. When through, remove the chicken to a plate, and add the sliced onion and peppers to the same skillet, allowing the leftover seasoning to combine with the veggies. When mostly cooked, add the garlic and cook for one more minute. Season with more salt and pepper and Tajin, taking care not to overcook the veggies, as they will only take a few minutes. Remove the veggies to the plate with the chicken.

For Tortilla's

  • Take a warmed tortilla, and top with chicken, peppers & onions, cheese, sliced avocado, cilantro and sour cream or greek yogurt.

For Rice Bowls

  • Fill a bowl with about 3/4 cup of cooked rice, adding the chicken, peppers & onions, and all the toppings desired - finish with lots of cilantro, avocado, and sliced cucumbers. Sour cream or greek yogurt is a great final touch with a squeeze of lime and Tajin.

For Salad

  • In a large bowl, combine the chopped lettuce with the cucumbers, adding dressing to coat. Layer the salad with the chicken, peppers and onions, cheese and finish with sliced avocado, cilantro, basil, lime juice, extra dressing, and tortilla strips - this is all to taste, and easy to allow people to customize. I prefer the chicken and peppers to be room temp for the salad.

Notes

This recipe is loosely based off of a few from HalfBakedHarvest, and I have taken the liberty of spinning it into three variations that have all been easy for weeknight dinners.  It's a great batch recipe to make early in the week and have in the fridge for easy lunches, snacks and dinners with just a few prepped ingredients.  
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Dinner

Absurdly Addictive Asparagus

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Asparagus Sautéed with Leeks, Pancetta, Lemon and Garlic.  This is the dish that every veggie wishes it could be; and while it could translate to others, it’s here for ASPARAGUS. 

One of my favorite recipe resources is Food52 – a great website with a loaded arsenal of genius recipes.  This is one of them.  I stumbled upon it mid winter and couldn’t wait to share it for Easter.  So, after  many relatively quiet winter weeks of posting only a handful of delicious (but decadent) cookies and treats, here you go – some spring green veggie gorgeous healthiness just in time for the holiday weekend!

This comes together in literally minutes, and the most laborious task is washing the dirt out of the leeks and zesting the citrus – and by the way, just lemon will work fine if you don’t have oranges on hand…   Don’t make this too far in advance – it will get mushy, and nobody wants that.  You can prep everything and sauté the mess just before serving.

I can say from experience that this works with just about anything – steak, fish, chicken, or top it with some soft boiled eggs and a side of prosciutto and bread and you have LUNCH!  For Easter, this is a no brainer.  

Absurdly Addictive Asparagus

Print Recipe
Asparagus with Pancetta, Lemon, Leeks and Lemon
Course Side Dish
Cuisine American
Keyword asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 4 oz diced pancetta or prosciutto
  • 1 Tbsp butter
  • 1 lb asparagus, trimmed and sliced 2 inch pieces on the bias
  • 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)
  • 2 cloves garlic, smashed and minced
  • Zest of one lemon
  • 1 tsp orange zest
  • 2 Tbsp toasted pine nuts
  • 2-3 Tbsp chopped flat parsley leaves
  • Salt and freshly ground pepper to taste

Instructions

  • In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
  • Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
  • Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Notes

This recipe is from FOOD52, one of my favorite websites for heavily tested recipes.  The title of this one got me - it's true to the core.  Enjoy!  
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Appetizers/Snacks, Dinner, Lunch, Sweet

Super Bowl Recipes

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Top 10 things to make for the big game!  Even if our Patriots aren’t in the mix, it’s a fun time to make some good food and hang with friends – below are the top 10 Superbowl recipes to make this weekend – enjoy! 

Buffalo Cauliflower Bites with Yogurt Ranch  – this one is so good it will even satisfy the carnivores in your crowd!  https://walestable.com/buffalo-cauliflower-bites-with-yogurt-ranch/

Not just for the holidays…  The Best Chex Mix, EVER.  https://walestable.com/the-best-chex-mix-ever/

Cheesy Baked Buffalo Chicken Dip.  This is the Super Bowl, in a bowl.  https://walestable.com/cheesy-baked-buffalo-chicken-dip/

Spinach Artichoke Dip – the classic done right.  https://walestable.com/spinach-artichoke-dip/

Stromboli – this one is better when made ahead, can be filled with whatever you desire, feeds a crowd and is fun to make.  https://walestable.com/strombolis/

BBQ Chicken Meatball Burgers – enough said.  https://walestable.com/bbq-chicken-meatball-burgers/

Seared Flank Steak and Blue Cheese Quesadilla’s – one of the older recipes on this blog that’s worth revisiting.  Can sub cheddar if you don’t love the blue cheese…  https://walestable.com/walestable-com-flank-steak-and-blue-cheese-quesadillas/

Everything Bagel Seasoning Grilled Cheese Sandwiches!  https://walestable.com/everything-bagel-seasoning-grilled-cheese-sandwich/

Game Day Beef Chili – my favorite of all the chili recipes out there.  All beef, no beans, loads and loads of slow cooked flavor.  Trust me.  https://walestable.com/game-day-beef-chili-ultimate/

Retro Chocolate Peanut Butter Squares – this six ingredient, no bake wonder might be the most delicious thing you’ve ever seen.  This one is fun for kids to help make too!  https://walestable.com/retro-chocolate-peanut-butter-squares/

Aunt Beatty’s Chocolate Cupcakes – a single serving of the world’s best chocolate cake  https://walestable.com/beattys-chocolate-cupcakes/

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Appetizers/Snacks, Dinner, Lunch, Salad

Tuscan Kale Salad with Tahini Parmesan Dressing

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A Kale Caesar salad with a creamy tahini dressing and spicy roasted chickpeas.  This killer salad crushes January health goals in all the right spots, but is delicious and easy to make ahead.  Thanks to Half Baked Harvest for this gem!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/

I like kale salads, but they need to have something extra to break down the tough greens and give flavor to what is sometimes a hard sell to kids.  This recipe goes above and beyond in both ways – the dressing is simple to make, and keeps for days.  The toppings take everything to a new level.

I typically prefer Lacinto, or Dino Kale to curly kale, and this recipe calls for both.  I love the color of the red kale if you can find it.  Lacinto tends to be easier to remove the ribs and slice, but curly kale brings a level of dimension and helps the dressing cling to the leaves. 

I like to finish most salads and soups with shaved parmesan, and while it’s always ideal to freshly slice from a block of parm, this Costco brand has great consistency and keeps forever – I highly recommend having this on hand.

Tuscan Kale Salad with Tahini Parmesan Dressing and Spicy Chickpeas

Print Recipe
A kale caesar salad with spicy chickpeas and parmesan
Course Appetizer, dinner, Lunch
Cuisine American
Keyword kale caesar salad, kale salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

Salad

  • 1 14 oz. can of chickpeas, drained & patted dry
  • 1/4 cup olive oil divided
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • kosher salt and black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup pinenuts optional
  • 2 cloves garlic smashed
  • 1/2 cup grated parmesan
  • 2 heads tuscan or curly kale
  • 2 avocados sliced

Tahini Parmesan Dressing

  • 1/2 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 cloves garlic grated
  • kosher salt & black pepper
  • 1/2 cup grated parmesan cheese

Instructions

  • Preheat oven to 425° F.
  • On a baking sheet, toss the rinsed and dried chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add 1/4 cup parmesan, toss and bake 5-10 minutes, until extra crisp.
  • During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 7-10 minutes, until toasted.
  • Meanwhile, add the kale and 1/2 cup parmesan to a large salad bowl.
  • To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 cup water to thin the dressing. Taste and adjust the salt and pepper.
  • Pour the dressing over the kale, add 1/2 cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!

Notes

This recipe comes from Half Baked Harvest, and it's a family fave.  The dressing keeps well, and makes a kale lover out of just about anyone!  https://www.halfbakedharvest.com/parmesan-tahini-kale-salad/
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Dinner, Lunch

Lemony Pesto Chicken Noodle Soup

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Classic Chicken Noodle Soup with Lemon and Pesto.  It’s January and it seems everyone I know is sick, or taking care of someone else who is down for the count.  We need this soup right now!

Chicken soup is more than just a cliche for curing the common cold, flu or whatever you’ve got going on.  Super health benefits range from hydration, added electrolytes, nutritious vitamins, boosted collagen and even increased anti-inflammatory benefits from white blood cell reactions to the magic elixir.  And this one – it’s delicious too!

I made one change to the recipe which was to use bone-in, skin on chicken breasts instead of boneless tenders.  You can use whatever you have on hand, but I like the idea of the added boost of collagen and nutrients you’ll get from using the bones in the cooking process.  Don’t skip the pesto or lemon – I also love the dill at the end.  

Lemony Pesto Chicken Noodle Soup

Print Recipe
Classic chicken noodle soup with pesto and fresh lemon juice.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 yellow onion chopped
  • 2 shallots sliced
  • 6 cloves garlic chopped
  • 4 ribs celery chopped
  • 6 carrots chopped
  • 2 Tbsp fresh thyme leaves
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp crushed fennel
  • kosher salt and black pepper
  • 8 cups chicken bone broth
  • 3-4 split chicken breasts, bone-in and skin on
  • 2 cups chopped broccoli florets (I used frozen)
  • 1/2 cup prepared basil pesto (I buy mine at Costco)
  • 2 cups baby spinach chopped
  • 2 Tbsp lemon juice
  • 2-3 cups egg noodles
  • 1/4 cup chopped parsley
  • grated parmesan and fresh dill for serving

Instructions

  • Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.
  • Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 - 30 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.
  • Remove the chicken from the pot, discard the skin and bones, and shred the meat. If you used a parmesan rind, remove that and discard. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley. (Note - if making ahead, read below notes)
  • Serve the soup with parmesan and dill, if desired.

Notes

This recipe comes from Half Baked Harvest, and the main swap I did was to use bone-in skin on chicken breasts instead of chicken tenders - you can use whatever you. have on hand though.  The recipe is easy and adaptable for your veggie preferences.  https://www.halfbakedharvest.com/pesto-chicken-noodle-soup/
Also - I cook the pasta separately and add before serving if you plan to make this ahead...
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Dinner

Chicken Rice with Buttered Onions

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Classic Chicken and Rice with Melty Buttery Onions, making this dish to DIE FOR.  It’s simple food at its finest and you must make it.  Thanks to Deb Perlman of Smitten Kitchen, for re-posting this older recipe on her blog recently, giving it a much deserved spotlight.  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/

Chicken Rice sounds boring.   It came into my feed, and I almost skipped over it.  Luckily, I was desperate for a quick and easy make ahead family friendly meal, and this checked all the boxes.  It was so incredibly satiating  I plan to make this pretty much all the time now.   I kind of want it three nights a week.

Another reason to fall in love here?  This tastes better the next day, and the days after that for a while.  I have eaten it for breakfast very happily… and then lunch.  I feel that nothing beats dinner in a big pot that can sit for hours and wait for a parade of eaters over several hours.

Chicken Rice with Buttered Onions

Print Recipe
Classic Chicken and Rice with melty buttered onions
Course dinner
Cuisine American
Keyword chicken and rice, chicken thighs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2-3 pounds chicken thighs, bone-in and skin on
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • 3 Tbsp butter divided
  • 3-4 large yellow onions, diced into 1/2″ pieces
  • few sprigs of fresh thyme, leaves stripped
  • 1 1/2 cups uncooked white rice any variety
  • 1/4 cup white wine optional
  • 2 cups chicken broth and up to 1/4 cup more if needed

Instructions

  • Prepare the chicken: Arrange chicken skin side up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute.
  • Heat a large dutch oven or high sided saucepan over medium-high heat for one minute. Once the pan is very hot, add 1 tablespoon olive oil and 1 tablespoon butter, and heat them together for another full minute. Arrange chicken skin side down and cook until deeply brown underneath, about 4 to 5 minutes. [Don’t crowd the chicken; depending on the size of your pan, you might need to do this in two batches.] While it browns, season what is now the top side with additional salt and pepper. Once browned, flip the pieces over and brown on the second side, about another 3 to 4 minutes. Don’t skimp on the color, please. Transfer the chicken to a plate.
  • Prepare the buttered onions: Leave the pan on medium-high and add 2 tablespoons butter to fat and juices in it. Once melted, add the onions and season with 1 teaspoon kosher salt. Cook the onions for about 15 minutes total, or until golden throughout and darker brown at the edges, stirring every couple minutes. In the beginning, the onions are watery; once the water has cooked off and the onions begin to pick up color, I reduce the heat to medium for the remaining time. Carefully taste and season with more salt, if desired, and lots of freshly ground black pepper. Remove 1/2 cup of onions and set aside until the end.
  • Finish the chicken and rice: Add thyme and dried rice and cook with the onions for 1 minute. Add the wine, if using, and cook until it disappears, about 1 to 2 minutes. Scrape down the pan sides, pushing any dried rice and onions back to the bottom. Add the 2 cups of broth, and nestle the chicken thighs back into the rice, leaving the skin sides above the moisture. Bring the pan to a simmer then reduce to the lowest simmer and cover. Cook rice and chicken together for 25 minutes, or until rice is tender. If rice is not tender at 25 minutes, add remaining 1/4 cup broth and return to the heat for another 5 to 10 minute4s.
  • To finish and serve: Off heat, rest the dish for 5 to 10 minutes before serving. Scatter with reserved buttered onions and scoop it onto plates.
  • Do ahead: This keeps so well. I reheat it covered in an oven-safe dish at 350 degrees for 15 to 30 minutes, until the chicken is warm. To freeze, well, I’m just going to say it: I’ll pack it ingloriously in a freezer bag and press out the extra air. Defrost in the fridge for a day, if you have time, then rewarm as written above.

Notes

This recipe is taken straight from Smitten Kitchen, a recent re-post on her site gave this older amazing recipe a new spot-light, and I am SMITTEN.  This is SO GOOD.  Everyone will love it.  Make it tonight!  https://smittenkitchen.com/2023/09/chicken-rice-with-buttered-onions/
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