Recipe Course: 30 Mins or Less

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.

Cauliflower Caponata

  • In large pot of boiling salted water, cook cauliflower for 3 to 5 minutes or until tender-crisp; drain well.
  • Heat 1/4 cup olive oil in large skillet set over medium heat; cook celery, red onion, garlic, oregano, and chili flakes for 1 to 2 minutes or until slightly softened.
  • Stir in cauliflower, walnuts, capers, raisins, salt and pepper; cook for 3 to 5 minutes or until vegetables are tender. Remove from heat. Stir in remaining olive oil, parsley and vinegar. Let cool.

 

Tips:

  • Add finely chopped salt-cured anchovies to caponata if desired.
  • Serve caponata as a side dish, condiment, sauce for grilled meat or roasts, or toss with pasta.

Creamy Olive Oil Polenta with Gorgonzola

  • In saucepan set over medium-high heat, combine 3 tbsp olive oil, broth, salt and pepper; bring to boil. Sprinkle in cornmeal, whisking constantly. Reduce heat; simmer, stirring often, for about 10 minutes or until creamy.
  • Stir in Parmesan, Gorgonzola and herbs just until combined. Transfer to serving dish. Drizzle remaining olive oil over top. Sprinkle with additional pepper.

 

Tip: Serve polenta as a creamy complement to slow-cooked lamb shank, osso buco, Italian sausages, mushroom ragu, meatballs in marinara sauce or beef short ribs.

Mustard Green Beans with Andouille Sausage and Vidalia Onion

  • Whisk together 2 tbsp olive oil, vinegar, mustard, honey, salt and pepper; set aside.
  • In large nonstick skillet set over medium-high heat, heat remaining olive oil; cook sausage and onion for 12 to 15 minutes or until onion is tender and lightly browned.
  • Add green beans and reserved olive oil mixture; toss for 2 to 3 minutes or until heated through. Transfer to serving platter. Serve immediately.

 

Tip: To blanch green beans, cook in a pot of boiling salted water for 2 to 3 minutes or until bright green and tender-crisp. Drain and plunge into an ice bath to stop the cooking. Drain and dry well before adding to skillet.

Pappardelle with Sage, Chestnuts and Pancetta

  • In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
  • Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
  • Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.

 

Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.

Pan-Seared Salmon with Strawberry Pomegranate Salsa

  • Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
  • Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
  • Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic glaze. Serve immediately.

 

Tip: Add a pinch of hot pepper flakes or a finely chopped jalapeño pepper to the salsa for a fresh topping with some kick.

Watermelon and Cucumber Salad with Feta

  • In large bowl, gently toss together olive oil, watermelon, cucumber, mint, basil, salt and pepper.
  • Transfer to shallow serving dish; sprinkle feta over top. Drizzle with balsamic glaze; serve immediately.

Tip: Add 1 cup thinly sliced fennel to the salad for a fresh flavor – similar to black licorice. Serve with grilled chicken, shrimp or salmon.