Recipe Dish Type: Lunch

Mixed Roasted Vegetables Salad with Scamorza Cheese

Dressing: In small jar, combine olive oil, lemon juice, thyme, sea salt, sugar, and pepper to taste; set aside.

 

  • Preheat oven to 375°F. Spray baking sheet with olive oil.
  • In a bowl, combine and toss 3 tbsp olive oil, eggplant, cauliflower, peppers, garlic and onions; spread on prepared baking sheet.
  • Roast, turning once, for 10 minutes or just until eggplant begins to soften and cauliflower begins to brown.
  • Transfer vegetables to large bowl along with tomatoes and cheese; toss gently with dressing. Transfer to serving platter. Serve at room temperature.

 

Tip: Adding canned chickpeas or cannellini beans to this salad boosts the protein.

 

Recipe provided by Chef Mary Ann Esposito

Mini Macaroni and Cheese

  • Preheat oven to 350°F. Heat olive oil in saucepan set over medium heat; cook onion until very soft but not browned. Sprinkle flour over top; stir to mix well. Slowly pour in milk, stirring, until well combined. Stir in salt, mustard, and pepper to taste; cook, stirring, just until sauce thickens enough to coat back of spoon, but is not too thick. Stir in 1 1/2 cups of the cheese; cover and remove from heat.
  • In large pot of boiling salted water, cook pasta just until firm (but no longer hard). Drain pasta; transfer to large bowl; pour in sauce, stirring, until well combined. Using 1/4 cup measure, scoop mixture into muffin cups, filling up to the rim.
  • Place muffin tin on baking sheet; sprinkle remaining cheese over top. Bake for about 30 minutes or just until the macaroni and cheese is set; broil until top is brown and crusty. Let cool slightly in pan before removing individual servings using a butter knife.

Tip:

Be careful not to overcook the pasta on the stovetop, as it will also be baked.

Variation:

Veggie Mini Mac and Cheese: Add minced carrot or celery to the onions when making the sauce or throw in some peas when mixing the macaroni with the sauce.

Recipe provided by Chef Mary Ann Esposito

Minestrone

  • Heat olive oil in large saucepan set over medium-high heat; cook carrots, celery, onion, garlic, bay leaf and thyme; cook, stirring, for about 10 minutes or until vegetables are softened but not browned. Stir in beans, broth, water and tomatoes; bring to boil. Reduce heat to low; cover and simmer for 45 minutes.
  • Stir in kale and macaroni; cover and simmer for 5 minutes. Remove from heat; let stand for 10 minutes. Remove and discard bay leaf. Season with salt and pepper to taste. Sprinkle with Parmesan.

 

Recipe provided by Chef Sharon Sanders

Middle Eastern Couscous Salad with Lamb

Lamb Kofta Kabobs:

  • Soak bamboo skewers in water for 15 minutes. Mix together lamb, egg, lemon juice, mint, olive oil, garlic, lemon zest, salt, cumin, coriander, cinnamon and pepper until combined.
  • Preheat grill to medium-high heat; grease grate well. Shape lamb mixture by heaping 2 tablespoonfuls into small sausage shapes to make 12 kabobs; thread lengthwise onto skewers. Grill kabobs, turning occasionally, for 10 to 12 minutes or until cooked through and no longer pink inside.

Pickled Red Onion: Whisk together lime juice, sugar and salt until well combined. Add red onion; stir to coat, then cover and refrigerate for at least 1 hour or up to 2 days.

Couscous Salad: Whisk together yogurt, olive oil, lime juice, lime zest, garlic, salt and pepper. Combine couscous, tomato, cucumber, mint and parsley in large bowl. Toss with dressing and divide among 4 plates. Top with Lamb Kofta Kabobs and pickled onions.

Meatballs in Tomato Onion Sauce

  • In mixing bowl, toss bread with milk until soaked; add beef, Pecorino-Romano and garlic. Beat together egg, 1/2 tsp salt and pepper; using hands, work into beef mixture until combined. Shape into 12 meatballs; set aside.
  • Preheat oven to 350°F. Heat oil in large skillet set over high heat; fry meatballs, turning frequently, for 5 minutes or until browned all over. Place on large rimmed baking sheet; bake for 15 minutes or until instant-read thermometer inserted in center of meatballs reads 160°F.
  • Meanwhile, discard any fat in skillet; add onion to skillet and cook over medium heat for 5 minutes or until well browned. Stir in tomatoes and bring to boil; reduce heat to low, cover and simmer for about 8 minutes or until softened. Add remaining salt and parsley. Add meatballs to skillet, spooning some sauce over top; simmer for 3 minutes.

 

Recipe Provided by Chef Sharon Sanders

Marinated Shrimp and Cannellini Beans

  • In bowl, combine 1/4 cup olive oil, lemon juice and zest, capers, parsley, salt and celery salt; toss with shrimp. Cover and marinate at room temperature for 1 hour or refrigerate for up to 1 day.
  • In separate bowl, combine beans with remaining olive oil, tomatoes and shallot. Cover and let stand for 30 minutes. To serve, combine bean mixture with shrimp; transfer to shallow platter. Serve with slices of bread.

Recipe provided by Chef Mary Ann Esposito

 

Mache and Turkey Salad with Cranberry Dressing

Mâche and Turkey Salad:

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Season turkey with rosemary, sea salt and pepper; brush with olive oil.
  • Place turkey on prepared baking sheet; roast for 35 to 40 minutes or until golden and instant-read thermometer inserted in thickest part of breast reads 165°F. Cover loosely with foil; let rest for 20 to 30 minutes or until easy to handle.
  • Shred 2 cups turkey (use remainder for another use); let cool completely. Combine mâche, shredded turkey, pear and shallot in large bowl; toss with 1/4 cup dressing. Stir in avocado and garnish with almonds.

 

Cranberry Dressing: Whisk together orange cranberry sauce, red wine vinegar, honey, ginger, mustard, salt and pepper until blended. Whisk in olive oil until combined.

 

Tip: If desired, toss with extra dressing to taste.

Lentil Soup

Heat olive oil in large saucepan set over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Add beef broth; bring mixture to boil. Stir in lentils, tomato sauce and Italian seasoning.

Cover; reduce heat to low and simmer for 45 minutes or until lentils are tender. Season with salt and pepper to taste.

Lentil Salad with Roasted Salmon

Lime-Mint Dressing: Whisk together lime juice, honey, garlic, lime zest, mustard, cumin, salt and pepper. Whisk in olive oil until blended; stir in mint.

  • Preheat oven to 425°F. Line baking sheet with parchment paper. Place salmon on top and drizzle with olive oil. Season with salt and pepper. Bake for 10 to 12 minutes or until just cooked through and fish is just starting to flake when tested with a fork.
  • Meanwhile, combine lentils, peas, radishes, parsley and mint in bowl. Toss with 1/3 cup Lime-Mint Dressing. Divide among 4 plates. Serve salmon over salad and serve with remaining dressing, if desired.

Lentil “Bolognese” with Macaroni

  • Warm oil in Dutch oven set over medium-low heat; cook onion, carrot, celery, garlic and bay leaves, covered and stirring occasionally, for 10 minutes or until golden.
  • Stir in lentils, salt and pepper. Add broth, water and tomatoes. Bring to boil, reduce heat to medium-low; cover and cook for 20 minutes.
  • Add pasta and 2 tbsp parsley; cook, partially covered, for 6 minutes or until pasta is almost al dente. If mixture is dry, heat 1/2 cup water, adding just enough to moisten sauce. Let stand for 5 minutes; discard bay leaves. Sprinkle with remaining parsley.

 

Recipe Provided by Chef Sharon Sanders