- Slice the pumpkin into slices about 1/4 inch thick.
- Beat the eggs and dip the slices into the mixture.
- Coat the slices with a mixture of breadcrumbs, thyme, marjoram and finely chopped mint.
- Fry in hot Filippo Berio Extra Light Tasting Olive Oil and flip halfway through.
- Once golden, drain on kitchen paper and sprinkle lightly with salt.
- Garnish these crispy delights with a little mint and enjoy… you won’t be disappointed!
Recipe Course: 30 Mins or Less
Linguine with Pesto, Green Beans and Potatoes
- Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
- Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
- Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.
Tip: Use French green beans if desired.
Serrano, Fig and Pesto Panini
- Slice baguette in half lengthwise; spread pesto over cut sides. Layer arugula, figs, Serrano ham and cheese over bottom half; cap with top half of baguette. Cut crosswise into 4 portions.
- Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 4 to 5 minutes or until baguette is toasted and cheese melts.
Tip: Add a drizzle of honey to sandwich if desired.
Primavera Soup with Pesto
- Heat oil in saucepan set over medium heat; cook onion, carrot, celery and garlic for 4 to 6 minutes or until slightly softened.
- Stir in vegetable broth; bring to boil. Stir in asparagus, escarole, peas, 1/4 cup pesto, salt and pepper; return to boil.
- Reduce heat to simmer; cook for 6 to 8 minutes or until vegetables are tender. Sprinkle with parsley. Spread remaining pesto over toast; serve with soup.
Tip: Substitute spinach or kale for escarole if desired.
Grilled Vegetable Pesto Carbonara
- Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid. In large bowl, whisk together Parmesan, pesto, eggs and egg yolks; set aside.
- Meanwhile, heat oil in large skillet set over medium heat; cook pancetta for 3 to 4 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate.
- Whisk hot cooking liquid into egg mixture; add pasta and pancetta to bowl, tossing to coat well. Sprinkle with parsley.
Tip: Sprinkle with freshly cracked pepper and serve with additional Parmesan cheese if desired.
Fettuccine with Avocado Pesto Sauce
- Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
- Meanwhile, in blender, purée pesto, avocados, olive oil, lemon juice, salt and pepper until smooth.
- Toss together pasta, reserved cooking liquid and avocado mixture until well coated. Add cherry tomatoes and chives; toss gently.
Tip: Garnish with lemon zest if desired.
Pesto Cauliflower Fried Rice
- In food processor, pulse cauliflower, in batches if needed, until finely chopped into rice-size pieces.
- Heat oil in wok or large skillet set over medium-high heat; cook onion, carrots and garlic, stirring often, for 6 to 8 minutes or until softened. Stir in cauliflower rice, salt and pepper; cook, stirring often, for 2 to 3 minutes or until cauliflower is slightly softened.
- Stir in pesto, peas and tamari; cook for 2 to 3 minutes or until cauliflower rice is tender but not mushy. Sprinkle with green onions.
Tips:
- For a keto version, substitute lower-carb veggies, such as asparagus, cabbage or kale, for peas and carrots.
- For easy preparation, used store-bought prepared cauliflower rice.
- Add tofu scrambled eggs to fried rice if desired.
Green Beans with Cranberries, Bacon and Goat Cheese
- In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside.
- Add the green beans to the pan using oil to coat the beans and pan. Sauté for 3-5 minutes, tossing occasionally until the green beans start to “char”. At this point, cover the skillet with a lid and let steam for another 5-7 minutes.
- Remove the lid, add the cranberries and sauté for another 2 minutes until the cranberries are warmed through and starting to burst. Season with salt and pepper to taste.
- Plate the green beans with the cranberries, crumble the goat cheese and bacon on top and serve warm.
Inspired by Running to the Kitchen
Autumn Breakfast Frittata
- Preheat oven to broil.
- Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened, not browned.
- While the butternut squash is in the oven, place extra virgin olive oil in a 10 inch oven-safe skillet over medium-high heat.
- Add shallots and sauté for 2 minutes until softened.
- Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
- Add the butternut squash from the baking sheet to the skillet.
- Season with salt and pepper to taste.
- Add the thyme and rosemary and toss to combine.
- Whisk the eggs, egg whites and almond milk together in a medium bowl.
- Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
- Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
- Remove from oven, let cool a few minutes before slicing.
- Serve with cranberry sauce if desired.
Inspired by Running to the Kitchen
Taco Bento Box
- Toss together tomatoes, corn, red pepper, olive oil, lime juice, salt and pepper.
- Toss together chicken and pesto until well coated.
- Divide tomato salsa, chicken, lettuce and tortillas between 2 bento boxes. Refrigerate until ready to serve.
Tips:
- For a vegetarian taco, substitute black beans for chicken.
- Add a couple dashes of hot sauce to the chicken for a spicy kick.