Recipe Dish Type: Lunch

Lemon Orzo Pasta Salad

  • Cook orzo: Boil salted water and cook orzo until al dente. Drain, rinse under cold water, and toss with 1 tbsp olive oil to prevent sticking.
  • Prep veggies: Halve cherry tomatoes, dice cucumber, chop red onion and parsley.
  • Assemble salad: In a large bowl, combine orzo, vegetables, parsley and feta.
  • Dress salad: Add lemon juice, zest, olive oil, vinegar, salt and pepper. Toss gently to combine. Taste and adjust acidity if needed.
  • Serve: Chill 15–30 minutes or serve immediately. Great for lunch, meal prep or parties.

Mediterranean Mezze Toast

  1. Spread hummus over toasted bread.
  2. Add roasted red peppers, a spoonful of whipped feta and cherry tomatoes.
  3. Add a small scoop of smashed avocado and sprinkle with za’atar.

Adult Snack Plate

  • Prepare the dipping sauce:
    • Whisk together Filippo Berio Olive Oil, balsamic vinegar, salt, pepper and optional herbs in a small bowl.
  • Arrange the board:
    • Place the dipping sauce in a small bowl at the center of a large platter or wooden board.
    • Arrange the bread, cheeses, cured meats, olives and tomatoes around the bowl in visually appealing sections.

Caprese Cottage Cheese Bowl

  1. In a serving bowl, spread the cottage cheese evenly as the base.
  2. Top with cherry tomatoes, fresh mozzarella, and torn basil leaves.
  3. Drizzle with Filippo Berio Extra Virgin Olive Oil and balsamic glaze.
  4. Season with salt and freshly ground black pepper to taste.
  5. Sprinkle with toasted pine nuts for extra texture, if using.
  6. Serve immediately and enjoy as a fresh, protein-packed snack or meal!

Slow Cooker Frittata

  • Brush 1 tbsp oil over slow cooker base. Line bottom of slow cooker with parchment paper.
  • In a large bowl, whisk together eggs, cream, garlic, oregano and red pepper flakes. Season with salt and pepper. Set aside.
  • Layer half of the arugula, peppers, red onion and goat cheese in the slow cooker. Repeat layers. Drizzle remaining oil over top. Pour egg mixture over vegetables and cheese.
  • Cook, covered, on Low for about 2 1/2 hours or until egg is firm but still slightly jiggly in center. Let stand for 5 minutes. Garnish with pine nuts (if using).

Tip: Substitute baby spinach for arugula 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.

Flank Steak Tacos with Pesto

  • Stir together 6 tbsp pesto, olive oil, cilantro, lime juice, garlic and cumin. Transfer steak and marinade to resealable plastic bag. Refrigerate for at least 4 hours or up to overnight.
  • Preheat grill to medium-high heat; grease grate well. Pat steak dry with paper towels to remove excess moisture; season with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 5 minutes; slice thinly.
  • Assemble steak, tomatoes, Cheddar and green onions in warm tortillas. Drizzle with remaining pesto. Serve with lime wedges.

 

Tips:

  • Substitute crumbled queso fresco or feta for Cheddar cheese if desired.
  • Spice up the tacos with pickled or fresh jalapeño slices.
  • To make this dish gluten-free, substitute flour tortillas for corn tortillas.

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.

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