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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Dinner, Lunch

Winter Minestrone

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Veggie packed minestrone with Swiss chard, pesto and sausage.  This is twist on the Barefoot Contessa’s classic recipe, perfect for all winter long and easy to make ahead for a crowd.

This is a quietly profound recipe, that makes a regular appearance in our home.  It’s one of those recipes you can always rely on for a comforting healthy meal using whatever you have on hand – the sausage isn’t necessary, and often I just use pancetta or bacon to start the base.  Vegetables are all interchangeable, so make this your own, but don’t skip the pesto!  It’s the best little trick at the end.

Big flavor game changers include the pesto, but also a splash of white wine, and a parmesan rind that melts into the soup with a buttery texture.  

Minestrone is traditionally made with pasta, but I find it turns mushy as the soup sits, so if you aren’t eating this all at the time you make it, I suggest either not using it (I added potatoes to this version) or adding it when serving.  After all, the best part about this soup is it’s lasting quality as high end leftovers!

Winter Minestrone

Print Recipe
Minestrone with Swiss Chard, Sausage, Pesto and loads of veggies!
Course dinner, Lunch, Soup
Cuisine American, Italian
Keyword minestrone, soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

Ingredients

  • 1-2 Tbsp Extra-virgin olive oil
  • 3/4 lb chicken or pork sausage, removed from casings
  • 1 onion, chopped
  • 4 medium carrots, chopped
  • 3 ribs of celery, chopped
  • 1 1/2 cups chopped butternut squash
  • 1 sprig fresh rosemary
  • 1 small bunch of fresh thyme
  • 4-5 cloves garlic, minced
  • 2 cups chopped Yukon gold or baby potatoes
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1 28 oz can diced tomatoes
  • 6-8 cups chicken stock
  • 1 bay leaf
  • 1 parmesan rind
  • 1 15 ounce can cannelleni beans, drained and rinsed
  • 2 cups chopped Swiss chard or spinach
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup pesto
  • 1/2 bunch fresh parsley leaves. chopped
  • 1 French baguette loaf
  • 2 Tbsp olive oil
  • parmesan to sprinkle on the bread

Instructions

  • Coat a large dutch oven with the 1-2 Tbsp olive oil. Add the sausage, crumbling and breaking up with a big spoon until fully cooked, and remove to a plate. Add the chopped onion, celery, carrots, and squash, sautéing until softened and lightly browned on the edges, about 7-8 minutes. Tie the thyme and rosemary into a bundle, and add it to the pot with the garlic and potatoes, stirring to combine with the other vegetables. Season with 1 tsp each of kosher salt and cracked black pepper.
  • Add the 1/2 cup wine to the pot to deglaze, and then the crushed tomatoes (with their juices), bay leaf and the chicken stock. Last, throw in the parmesan rind! Bring to a simmer uncovered for 25 -30 minutes, stirring occasionally.
  • When the vegetables are all fully cooked, add the beans, the cooked sausage, the chopped chard or spinach, the pesto, and the grated parmesan. Stir to combine, and finally add the parsley. Season to tase with additional salt and pepper as needed. Discard the bay leaf and herb sprigs.
  • To serve, preheat the broiler. Slice the baguette into 12 1 inch slices, and arrange in a single layer on a baking sheet. Coat each slice with olive oil, parmesan cheese, kosher salt and pepper, and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top. Finish with extra parmesan and parsley.

Notes

This is a recipe mash up of about six of my favorite versions, including the heavy weight with Tyler Florence's Hunter's Minestrone https://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe-1947500, and the ubiquitous Barefoot Contessa's Winter Minestrone https://barefootcontessa.com/recipes/winter-minestrone-garlic-bruschetta
This soup sits well as a leftover - make extra!
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Dinner, Lunch, Salad

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

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A hearty make ahead salad that is perfect for the holidays and all winter long!  Bacon, Parmesan and Pomegranate make this healthy salad feel special and decadent.

The giant stalks of Brussels sprouts at the Farmer’s Market inspired this salad last week – they are like cartoonish tree’s and beg to be purchased!  I used the food processor to thinly shave these, though you could use a mandolin or even a good sharp knife – the size of the shavings is totally based on your preference – I prefer them to be super thin, making them. more pliable and lettuce-like.  

The vinaigrette for this dish is a spin on my every day dressing, which combines shallots with apple cider vinegar, grainy or dijon mustard, olive oil and fresh thyme.  The acidic apple cider vinegar gives a slightly sweeter taste than the usual rice wine vinegar I use.

Arugula and Shaved Brussels Sprout Salad with Parmesan and Pomegranate

Print Recipe
A hearty fall salad full of flavor with parmesan and pomegranate
Course dinner, Lunch, Salad
Cuisine American
Keyword arugula salad, brussels sprouts, fall salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Equipment

  • Food Processor or Mandolin

Ingredients

  • 6 slices cooked bacon chopped
  • 3 cups shredded Brussels sprouts (about 1 lb)
  • 4 cups baby arugula or baby kale (one box)
  • 3/4 cup shaved parmesan cheese
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas optional

Cider and Shallot Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 shallot, minced
  • 1/2 tsp grainy dijon (or plain dijon) mustard
  • 2 Tbsp chopped fresh thyme leaves
  • kosher salt and black pep
  • 1/2 cup olive oil

Instructions

  • To Shave the Brussels Sprouts, wash and trim the woody ends off about 1 lb. of sprouts - slice them in a food processor or use a mandolin creating thin shavings.
  • To make the vinaigrette, finely mince the shallot, and place it in a small jar with the apple cider vinegar, allowing it to sit and macerate for about 20 minutes. Finish by mixing in the mustard, thyme, salt, pepper and olive oil.
  • To assemble the salad, mix the shaved sprouts with the arugula, tossing with the dressing. Finish with the shaved parmesan, pomegranate arils, chopped bacon, and pepitas. The dressing will keep in the fridge for at least a week.

Notes

This recipe was inspired by Half Baked Harvest's Shaved Brussels Sprout Salad with Candied Bacon - I've changed several things to reduce the sweetness, and balance out with more savory flavors - it's great either way! 
https://www.halfbakedharvest.com/brussels-sprout-candied-bacon-salad/
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Dinner

Spicy Lasagna Soup

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Hearty and full of flavor – lasagna in a soup!  This is a veggie filled one pot meal that will make EVERYONE happy. An easy one to please a crowd, and keep in mind for holiday guests.

There are hundreds of versions of Lasagna Soup out there, but this one is based mostly on another genius recipe from Tieghan Girard of Half Baked Harvest, https://www.halfbakedharvest.com/spicy-lasagna-soup/.  I changed it up quite a bit for our own taste.  It’s hearty and filling and tastes like you spent gobs of time when it really comes together in under 30 minutes.  I LOVED this.  My adjustments included the addition of carrots, spinach, and pesto, making no need for a salad on the side – just some good bread and you’ve got dinner!

Here’s my little video for how to make this!  https://www.tiktok.com/@walestable/video/7291079529844444459?_r=1&_t=8ghw0G2RjHH

The best part of this recipe is how adaptable it is – this one brings in a heat element that makes it special.  Between the pesto, the red pepper flakes and the nutty sharp provolone, you have a depth of incredibly delicious ingredients.  You can limit the spice factor by choosing sweet Italian sausage (or even ground chicken), and reducing or removing the red pepper flakes.  The flavors will still be amazing.

Shredded provolone isn’t always available in the grocery store, and honestly I try to avoid the fillers and stabilizers that are found in pre-shredded packaged cheese.  I encourage you to hit the deli counter for this one – grab a chunk of provolone (I chose sharp) about 1 inch thick and grate it yourself – it’s worth the effort and likely cheaper anyway.  

One more important note is that when you add the cooked pasta you want it to be VERY al dente, as it will continue to cook when added to the hot soup. If you are looking to make this ahead, I would keep the pasta completely separate and add when reheating.  

Spicy Lasagna Soup

Print Recipe
Hearty and full of flavor lasagna in a soup!

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 3 ribs celery, chopped
  • 3-4 carrots, thinly sliced
  • 6 cloves garlic, smashed and minced
  • 1 lb spicy or sweet Italian sausage you can use chicken sausage too
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp dried thyme
  • 1/2 tsp red pepper flakes (to taste)
  • 6 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 4 cups low sodium chicken broth
  • 1 28 oz can crushed tomatoes (I like San Marzano)
  • 1/2 cup whole milk or cream
  • 3-4 Tbsp prepared or homemade pesto
  • 3/4 cup provolone cheese, shredded
  • 1/2 cup grated parmesan
  • 8 oz cooked pasta of your choice - I used farfalle **AL DENTE!! This will continue to cook in the soup
  • 3 oz baby spinach, chopped
  • fresh oregano, basil, and parmesan for topping

Instructions

  • Heat the olive oil in a large dutch oven over high heat. Add the onion, carrots, and celery, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute longer.
  • Add the sausage, breaking it up into the veggies as it cooks. This will take about 7-8 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper to taste (I used 1/2 tsp of each at this stage). Cook 10-20 minutes until thickened slightly.
  • Stir in the milk or cream, and the pesto, and cook until warmed through, 10 minutes.
  • Add the cooked pasta to the pot with the two cheeses, and finally wilt the spinach in. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

Notes

This recipe is a riff on Half Baked Harvest's Spicy Lasagna Soup, linked here:   https://www.halfbakedharvest.com/spicy-lasagna-soup/
This is a flexible recipe - I swapped some of the veggies (carrots for red peppers) but you can make it work for your taste.  Same thing goes for the pasta - many lasagna soup recipes call for broken up lasagna noodles, but I find them to be too big for easy eating.  Farfalle made a great substitute but you could use any type.
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Dinner

Pasta Alla Vodka with Pesto

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A spicy pasta alla vodka with pesto and fresh basil.  The ultimate version of everyone’s favorite pasta recipe.

Pasta Alla Vodka sounds like a grown-ups only dish, but in reality it’s a dream for any crowd you can imagine.  The vodka cooks out, the sauce is insane, and kids like it as well as adults.  It also comes together in under 30 minutes, can be made ahead, and freezes if you want to really meal prep.  This sauce is the BOMB.  

The genius of pasta alla vodka lies in the simplicity of using high quality, big flavor ingredients that make a big impact on a humble dish – with a healthy dash of Tito’s….

Feel free to sub in your fave Vodka, or use chicken (or vegetable) stock in place if you prefer to avoid the booze.  It will still be AMAZING.  

I’ve tested dozens of versions of this iconic pasta dish, and this one is my personal favorite.  The pesto is optional, but lends a depth of flavor that is a nice addition – if you look closely in the ingredient photo, you’ll see Costco pesto. It’s one of my favorite things to buy there – it lasts forever, tastes almost as good as homemade, and is a shortcut I’m always happy to use.  

Pasta Alla Vodka with Pesto

Print Recipe
A spicy flavor packed pasta alla vodka Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3 Tbsp olive oil
  • 1 shallot, minced
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1/2 cup tomato paste
  • 1/2 cup vodka
  • 1/2 cup basil pesto
  • kosher salt and black pepper
  • 1/2-3/4 cup heavy cream
  • 1 lb pasta - your choice!
  • 2 Tbsp salted butter
  • 1/2 cup grated parmesan cheese plus more for serving
  • 1/2 cup fresh basil, chopped or torn for serving

Instructions

  • Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
  • To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
  • Divide the pasta among plates and top with basil and cheese. Enjoy!

Notes

This recipe is tweaked from several versions, but most closely based on Tieghan Girard's Spicy Pesto Pasta Alla Vodka linked here - https://www.halfbakedharvest.com/spicy-pesto-pasta-alla-vodka/
If you want to avoid cooking with vodka you can substitute chicken or vegetable broth in the same quantity.  
This recipe is easy to make ahead as a sauce that you can store or freeze for make ahead meal prep.  
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Appetizers/Snacks, Dinner, Lunch, Sweet

Labor Day Weekend Recipes

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The best recipes from Walestable for the perfect end of summer celebration.  Below you’ll find what I think are the top 10 recipes from the archives, for whatever you have going on these next few days!  Appetizers, Salads, Dinners, and Desserts…

It doesn’t get much easier than this for a travel friendly, room temp happy, and crowd pleasing EASY app!  Herb marinated goat cheese uses whatever herbs you have in the garden or on hand (you can substitute dried here too if that’s what you’ve got!).  Just let it sit for a while before serving.  https://walestable.com/marinated-goat-cheese-appetizer/

Lunch on the beach, the boat, or just on the go calls for these tailgate dogs – it’s not even a recipe, just a post with a trick or two about keeping things warm and delicious with everyone’s favorite lunch – hot dogs!  https://walestable.com/make-ahead-tailgate-hot-dogs-picnic-food/

Greek Pasta Salad with Basil and Feta is another ideal summer salad that can sit at room temperature and goes with anything on the grill.  It also makes a great lunch with a side of sliced prosciutto and fresh peaches!  https://walestable.com/greek-pasta-salad-with-basil-and-feta/

MAINE.  LOBSTER.  ROLLS.  https://walestable.com/maine-lobster-rolls/

One of my favorite recipes on this blog to date, from long ago, and not to be forgotten – skillet pizza with corn, bacon, and chives.  https://walestable.com/skillet-pizza-with-corn-bacon-and-chives/

Spaghetti alla Nerano is a tweaked version of the famous La Scoglio favorite, made easier and faster, but just as delicious – a Walestable favorite!  https://walestable.com/spaghetti-alla-nerano/

Basil Chicken Saltimboca is my most recent post but so perfect for end of summer I had to include it here!  https://walestable.com/basil-chicken-saltimbocca-with-burst-tomatoes-and-burrata/

BBQ Chicken Meatball Burgers are a perfect fit for any time of year, especially Labor Day!  Healthier with ground chicken, and full of all the barbecue flavor you want.  https://walestable.com/bbq-chicken-meatball-burgers/

This is an olde recipe for Dark Chocolate Brownie Ice Cream Sandwiches, which is probably the my favorite dessert on this blog to date!  https://walestable.com/dark-chocolate-brownie-ice-cream-sandwiches/

Another recent one that deserves a spot in this round up, we’ll finish the dessert series for Labor Day with this treat that also makes a great lunchbox snack for the week ahead, if you have any leftover!  Retro Chocolate Peanut Butter Squares… https://walestable.com/retro-chocolate-peanut-butter-squares/

Because we needed a bonus recipe, this is the cocktail for the win!  Dark Rum Southside’s…  https://walestable.com/dark-rum-southsides-with-fresh-lime-juice/

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Dinner, Lunch

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

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Prosciutto and Basil wrapped Chicken Cutlets bathed in burst cherry tomatoes and melty burrata cheese.

This dish is perfect for the end of summer.  It’s light, easy to make, and uses the tomatoes and basil that are at peak performance in late August.  It’s a recipe combining a few favorites, but mostly adapted from Half Baked Harvest’s version here: https://www.halfbakedharvest.com/basil-chicken-saltimbocca/

These are essentially your basic chicken cutlets on steroids, with the delicious addition of both prosciutto and fresh basil cooked under the breadcrumbs – it’s a flavor explosion that pairs so well with the tangy tomatoes and melty burrata – perfection!

The tomatoes melt into the skillet to create a delicious balance for the saltiness of the chicken and prosciutto.  It’s possible you may even win over tomato-haters with this.  I know some of those.

Basil Chicken Saltimbocca with Burst Tomatoes and Burrata

Print Recipe
Basil and Prosciutto Wrapped Chicken Cutlets bathed in roasted cherry tomatoes and melty burrata
Course dinner, Lunch
Cuisine Italian
Keyword caprese chicken, chicken cutlets, chicken saltimboca
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 boneless, skinless chicken breasts, pounded thin
  • kosher salt and black pepper
  • 8 thin slices prosciutto
  • 8 large fresh basil leaves, plus more for finishing
  • 2 large eggs
  • 1 cup Panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp butter
  • 1 tsp red pepper flakes (to taste - optional)
  • 2 cloves garlic, minced
  • 2 large shallots, thinly sliced
  • 1 pint cherry tomatoes
  • 2 Tbsp white or regular balsamic vinegar
  • 1-2 Tbsp honey
  • 2 tsp fresh thyme leaves
  • 2 balls burrata cheese torn

Instructions

  • Sprinkle the chicken breasts with salt and pepper. Wrap each piece with 2 large basil leaves, and then prosciutto, like an envelope. This should adhere fairly easily.
  • Place the eggs in a shallow bowl, and beat with 1 Tbsp water. In another shallow bowl, combine the panko with the grated parmesan. One at a time, dredge the chicken breasts through the beaten egg wash, and then the breadcrumb mixture, setting on a plate until ready to cook.
  • Heat a large cast iron skillet over medium heat, and add 2 Tbsp of olive oil with 1 Tbsp of butter - cook the chicken two cutlets at a time, flipping when golden brown, about 5 minutes per side. Finish the chicken and set aside to make the tomatoes. Add more olive oil and 1 Tbsp of butter for cooking the second round.
  • In the same skillet, add 2 Tbsp more of olive oil, and toss in the shallots, garlic and red pepper flakes, followed by the cherry tomatoes. Cook for several minutes until the tomatoes burst their skins and start to loosen a bit. Add the balsamic, a touch of honey, and the fresh thyme leaves. You should be left with a silky sauce surrounding the tomatoes.
  • To serve, plate each cutlet with a small mound of the tomatoes and sauce, and finish with fresh burrata and torn basil leaves. Enjoy!

Notes

This recipe is adapted from one at Bon Appetite, and then mostly from this one at Half Baked Harvest https://www.halfbakedharvest.com/basil-chicken-saltimbocca/
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Dinner, Lunch

Thai Chicken Lettuce Wraps

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Spicy Ground chicken, bathed in a soy and hoisin sauce and wrapped in butter lettuce leaves – the perfect easy healthy dinner for any summer night.

This recipe has becoming something I make every week over the past year, mostly due to its versatility and incredible ability to sit for days in the fridge, only getting better with time.  It’s a healthy, easy to make dish that works for lunch or dinner, and works well as a rice bowl too.  I tend to make things spicy, so scale it back a bit if you tend to prefer less heat. 

The best part about this easy dinner is that it comes together in about 10 minutes.  You simply brown the ground chicken and add the sauce, and you are done!  

Thai Chicken Lettuce Wraps

Print Recipe
Spicy Ground Chicken Bathed in a soy hoisin sauce, wrapped in butter lettuce leaves.
Course dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 2 Tbsp olive oil
  • 1 pound ground chicken (ground turkey works too)
  • 1 onion, small diced
  • 3 cloves garlic, minced
  • 1/3 cup hoisin sauce
  • 2-3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp freshly grated ginger
  • 1-2 Tbsp Asian Chili Paste - Sriracha can be substituted
  • 1 8-ounce can whole water chestnuts, drained and diced
  • 1/4 cup chopped scallions
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup chopped cilantro
  • 2 Tbsp sesame seeds
  • 1 head butter lettuce
  • 2 cups cooked Jasmine Rice optional for serving

Instructions

  • Heat olive oil in a large skillet over medium high heat. Add ground chicken and cook until browned. Add the chopped onion, cooking until slightly soft. Add the garlic, and cook for one minute before adding the sauce.
  • To make the sauce, combine the hoisin sauce, soy sauce, rice wine vinegar, ginger and chili paste - add to the cooked chicken mixture and simmer for about 3 minutes.
  • When the sauce has reduced a bit, turn off the heat and stir in the chestnuts and green onions, allowing the hot chicken to soften them. At the finish point, top the mixture with the chopped cilantro and sesame seeds.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Use rice if you like to add some heft to the dish.

Notes

This recipe is a tweaked version of many found on the internet copying the iconic PF Chang dish.  I have adjusted things here and there, and make this weekly - it feeds a crowd, and sits well in the fridge.  
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