Recipe Course: 30 Mins or Less

Chicken and Soba Noodle Pesto Salad

  • Salad: Cook soba noodles according to package directions.
  • Pesto Dressing: Meanwhile, whisk together pesto, vinegar, oil, salt and pepper.
  • Toss dressing with noodles. Stir in chicken, cabbage, carrot and red pepper. Arrange edamame over top.

 

Tips:

  • Use leftover rotisserie chicken, roasted or grilled chicken for the salad.
  • Substitute peas or sugar snap peas for edamame.
  • Substitute cooked shrimp for chicken if desired.

Mussels in White Wine and Sun-Dried Tomato Broth

  • Scrub mussels, if needed, and remove any beards. Discard any mussels that do not close when tapped.
  • Heat oil in Dutch oven or large saucepan set over medium-high heat; cook fennel, onion, garlic, salt, pepper and chili flakes for 3 to 5 minutes or until starting to soften. Add mussels; toss to coat. Add wine, 1/2 cup water, pesto, thyme and bay leaves; cover and cook for 5 to 6 minutes or until mussels start to open.
  • Discard any mussels that do not open; remove bay leaves. Stir in parsley, and fennel fronds (if using). Serve with crusty bread.

 

Tips:

  • When using fennel, keep the fennel fronds. They add a lovely fresh flavor to soups, salads or stews.
  • For spicy mussels, increase pepper flakes to 1/4 tsp.

Creamy Fennel Slaw

  • Salad: Remove stalks and fronds from fennel bulb and quarter bulb; slice thinly crosswise. In serving bowl, toss together fennel slices, arugula and red onion.
  • Tomato & Ricotta Pesto Dressing: Whisk together olive oil, lemon juice, pesto and shallot; whisk in yogurt, salt and pepper.
  • Drizzle dressing over salad; toss to coat well. Garnish with pumpkin seeds.

 

Tips:

  • Add fresh orange or grapefruit segments to salad if desired.
  • If preferred, replace pumpkin seeds with sunflower seeds.

Vietnamese Cabbage Slaw

  • Asian-Style Dressing: Whisk together white wine vinegar, lime juice, sugar, fish sauce, ginger and chili sauce; whisk in olive oil.
  • Vietnamese Slaw: Toss together purple cabbage, green cabbage, bean sprouts, carrots, red onion, mint and chopped cilantro.
    Toss slaw with dressing until well coated. Garnish with cilantro leaves, chopped peanuts and lime wedges.

 

Tip: Stuff into pitas and serve with cooked, shredded chicken breast for a healthy lunch.

Warm Lentils and Spinach Salad

  • Heat half of the oil in large skillet set over medium heat; cook fennel and onion for about 5 minutes or starting to soften. Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
  • Meanwhile, whisk together remaining oil, red wine vinegar, maple syrup, Dijon mustard, salt and pepper. Add to skillet; bring to simmer. Stir in spinach; cook for about 1 minute or just starting to wilt. Transfer to serving dish and garnish with pomegranate seeds and pine nuts.

 

Tip: Substitute dried cherries or cranberries for pomegranate seeds.

Korean Bean Sprouts Salad

This refreshing Asian-inspired salad is crunchy, salty and tangy with just enough heat to satisfy spicy food fans.

 

  • Pick over bean sprouts, discarding any spoiled ones; rinse in cold water. In pot of boiling salted water, cook bean sprouts and carrot for 3 minutes. Drain in colander; rinse with cold water, pressing out any extra water.
  • In serving bowl, combine bean sprouts, carrot, green onions and garlic. Whisk together rice wine vinegar, hot chili pesto and soy sauce; drizzle over salad. Let stand for 20 minutes. Sprinkle with sesame seeds.

 

Tip: Add 2 tsp Korean chili paste, gojujang, to increase heat if desired.

Spicy Asian Sesame Cucumber Salad

Cucumbers are thinly sliced and quickly pickled for an easy-to-make tasty condiment.

  • Halve cucumber lengthwise; slice each half into thin half-moons.
  • In bowl, whisk together white wine vinegar, spicy tomato pesto, soy sauce, sugar and sesame oil; toss with cucumber, green onions and sesame seeds. Let stand for 15 minutes or refrigerate for up to 2 hours.

 

Tip: Add 1 tbsp chopped fresh cilantro if desired.

Avocado and Pesto Grilled Cheese

  • Brush one side of each slice of bread with pesto. Layer avocado and mozzarella over half of the slices; sprinkle with salt and pepper. Top with remaining bread. Brush outside of sandwiches with oil.
  • Heat large skillet over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side, pressing lightly, until bread is golden brown and cheese is melted.

 

Tips:

  • This sandwich is just as delicious made with Filippo Berio Sundried Tomato Pesto.
  • Add a pinch of hot pepper flakes to the sandwich for a spicy addition.

Bruschetta Nachos

  • Arrange tortilla chips on baking sheet. Combine tomatoes, onion, garlic, olive oil, salt and pepper; let stand for 10 minutes.
  • Scatter bruschetta mixture over tortilla chips, leaving any liquid in bottom of bowl. Arrange mozzarella slices over top. Broil on high for 2 to 3 minutes or until cheese is melted. Drizzle with balsamic glaze and sprinkle with basil.

Tip: To save time, purchase ready-made bruschetta mixture.

Beet Carpaccio Salad with Toasted Hazelnuts

  • Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  • Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Tips:

  • To roast beets: Drizzle washed, unpeeled beets with 1 tbsp olive oil. Wrap in foil and roast in 400°F oven for 1 1/2 hours (depending on size of beets) or until fork- tender. Let cool and peel.
  • Toast hazelnuts in single layer on baking sheet in 350°F oven for 7 to 10 minutes or until fragrant, toasted and skins are blistered. While still warm, rub in towel to remove skins.
  • Toasted hazelnuts add a pleasant, nutty crunch to this delicate beet salad.