- 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.
- Preheat oven to 400ºF. Pat tenderloin dry with paper towels; spread pesto all over pork tenderloin. Wrap pork with prosciutto slices to cover completely. Secure with toothpicks.
- Place on foil or parchment paper–lined baking sheet. Drizzle with olive oil and season with pepper. Roast for 25 to 30 minutes or until internal temperature reads 160ºF and prosciutto is crisp. Tent loosely with foil; let stand for about 5 minutes or until internal temperature reaches 165ºF. Serve with additional pesto if desired.
Tip: Serve with brown rice and sautéed spinach or greens.
This easy and satisfying fish dish features a crunchy topping that does three things: It has great flavor in the classic Moroccan combination of lemon, olives, and herbs; it provides a crunchy textural contrast to the soft fish; and it keeps the fish moist by sealing in steam. A super easy and flavorful finish of lemon-infused oil and a bed of spinach make this a weeknight main dish elegant enough for a party, too.
- Heat the oven to 425 degrees F. Stir together the mayonnaise and mustard and set aside.
- In a small bowl, combine the breadcrumbs, olives, parsley, 2 tsp. of the olive oil, 1 1/2 tsp. of the lemon zest, a big pinch or two of ground cumin, and a pinch of salt. Stir to combine thoroughly.
- In a separate small bowl, combine 2 Tbs. olive oil with the remaining 1 tsp. lemon zest.
- Rub a shallow baking dish (we suggest 9×13) with 1 tsp. of olive oil. Arrange the lemon slices in the baking dish and top each with a piece of fish. Season the fish with a little salt and pepper. Coat the top and sides of the fish with the mayo-mustard mixture. Mound and pat the breadcrumb mixture over the top and sides of the fish until well-coated.
- Roast the fish for 20 to 22 minutes, or until the crust on the fish is deeply golden brown.
- In a large skillet, heat 1 to 2 tsp. olive oil over medium heat. Add the baby spinach and a pinch of salt, and cook, stirring and flipping with tongs, until wilted, about 2 minutes.
Transfer the spinach to four serving plates, drizzle with a little of the reserved lemon oil, and top with a piece of fish. Drizzle a little more lemon oil around and over each piece of fish. Serve right away with lemon wedges, if you’d like.
