- Preheat oven to 400˚F. Halve spaghetti squash lengthwise and scrape out seeds; drizzle cut sides with 1 tbsp olive oil and season with 1/4 tsp each salt and pepper. Bake, cut sides down, on parchment paper–lined baking sheet for 45 to 50 minutes or until tender. Let cool slightly. Using a fork, scrape strands of squash into bowl; reserve squash shells.
- Meanwhile, heat remaining oil in skillet set over medium-high heat; cook chicken, onion, and remaining salt and pepper for about 5 minutes or until chicken is browned. Stir in pesto; bring to simmer. Cook for about 5 minutes or until chicken is cooked through. Stir in cherry tomatoes; cook for about 1 minute or until slightly softened.
- Toss spaghetti squash with chicken mixture; divide among reserved squash shells. Top with mozzarella cheese; broil for 1 to 2 minutes or until cheese melts. Sprinkle with chopped basil.
Tip: Add chopped black olives or jarred artichokes for a savory addition.
- Cook rice noodles according to package directions; set aside. Meanwhile, mix together 2 tbsp olive oil, balsamic glaze, soy sauce, garlic, ginger and red chili flakes. Toss half of the marinade with tofu; reserve remaining marinade.
- Heat 1 tbsp olive oil in nonstick skillet set over medium heat; sauté tofu for 3 to 5 minutes or until golden. Remove from skillet and set aside. Wipe skillet clean with paper towel and heat remaining olive oil over medium heat; cook bean sprouts, carrot, snap peas, water chestnuts and remaining marinade over medium-high heat for 3 to 4 minutes or until vegetables are tender-crisp.
- Add vegetable broth; bring to simmer. Add noodles and tofu to skillet; toss gently. Transfer to serving dish. Garnish with peanuts and cilantro; drizzle with chili balsamic glaze.
Tip: You can omit the noodles and serve the stir-fry over a bed of rice if desired.
- Preheat oven to 400ºF. Place pancetta on parchment paper–lined baking sheet and bake for 5 to 7 minutes or until crisp. Blot with paper towel; let cool and crumble. Mix together pancetta, goat cheese, Parmesan, basil, pesto, garlic, and half of the salt and pepper.
- Slice chicken breasts horizontally almost in half, but still keeping breasts intact. Spread one-quarter of the cheese mixture on bottom half of each chicken breast. Fold over and secure with toothpick. Sprinkle with remaining salt and pepper.
- Heat oil in skillet set over medium heat; fry chicken breasts for 3 to 5 minutes per side until golden. Transfer to baking sheet; roast for 12 to 15 minutes or until instant-read thermometer reaches 165ºF.
Tip: Add 1/2 tsp dried herbs, such as oregano, thyme or rosemary, to goat cheese mixture if desired.
- Preheat oven to 400ºF. Pat cod fillets dry with paper towel. Spread pesto over top of cod fillets. Toss together bread crumbs, parsley, olive oil, chili flakes, salt and pepper; press onto pesto.
- Transfer to parchment paper–lined baking sheet; bake for 12 to 15 minutes or until fish flakes easily with a fork when tested.
Tip: Serve with steamed vegetables, such as broccoli, carrots or asparagus and a fresh salad.
This risotto gets a lot of flavor from rehydrated dried mushrooms and the mushroom soaking liquid. Classic Balsamic Glaze provides the perfect tangy balance to the earthiness of the mushrooms and richness of the cheese.
- Soak mushrooms in 1/2 cup hot water for about 20 minutes or until softened. Remove mushrooms and chop; set aside. Strain soaking liquid through paper towel–lined sieve. In saucepan, bring mushroom soaking liquid, broth and bay leaves to boil; reduce heat to gentle simmer.
- Heat 2 tbsp oil in large high-sided skillet or Dutch oven set over medium-high heat; cook mushrooms, and half each of the salt and pepper for about 8 minutes or until golden brown and all moisture has evaporated. Transfer to plate.
- In same skillet, heat remaining oil over medium heat; cook onion, celery, garlic and thyme, stirring occasionally, for about 3 minutes or until softened. Add barley, and remaining salt and pepper; cook for about 2 minutes or until well coated. Stir in wine; cook until almost no liquid remains in pan.
- Add 1 cup broth; cook, stirring constantly, until almost all of the liquid is absorbed. Continue to cook, adding all but 1/2 cup broth, 1 cup at a time, stirring after each addition until all liquid is absorbed, for 30 to 35 minutes or until barley is tender but still slightly firm in center. Stir in reserved mushrooms and remaining broth; cook, stirring, for about 2 minutes or until mushrooms are heated through.
- Remove from heat; stir in half of the Parmesan and 2 tsp of the balsamic glaze. Divide among 4 bowls. Drizzle with remaining balsamic glaze; top with remaining Parmesan and chives.
Tips:
- Add 1/2 cup thawed frozen peas in the last 5 minutes of cooking time if desired.
- Substitute shallots or leeks for onion if desired.
- Use your favorite mix of mushrooms: try cremini, shiitake and oyster mushrooms.
