- Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
- Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
- Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.
Tip: If you’re a fan of asparagus, omit the green beans and double the asparagus.
- Preheat oven to 350°F. Break lasagna noodles into bite-size pieces; boil according to package directions. Drain.
- Meanwhile, mix together tomato sauce, pesto and hot pepper flakes; spoon one-third of the tomato mixture among four 1-cup ramekins. Layer half of the noodles, ricotta and mozzarella cheese over top. Spoon half of the remaining tomato mixture over top. Repeat layers once. Top each ramekin with Parmesan cheese.
- Place ramekins on a baking sheet and bake for about 30 minutes or until bubbling around edges and cheese is melted. Sprinkle with parsley.
Tip: Substitute goat cheese for ricotta cheese if desired.
- Heat oil in large saucepan set over medium heat; cook onion, garlic, carrot and celery for about 5 minutes or until softened. Add pesto, basil, oregano and chili flakes; cook for 1 minute. Add tomatoes, chicken broth, salt and pepper; bring to boil. Reduce heat and simmer for about 20 minutes or until slightly thickened.
- In blender or using immersion blender, purée tomato mixture; return to pan and bring to simmer. Add tortellini; cook for 8 to 10 minutes or until tender. Sprinkle with parsley and Parmesan.
Tip: Add 1 tbsp chopped fresh basil instead of dried basil if desired.
- Heat 2 tbsp olive oil in skillet set over medium heat; sauté red peppers, sliced onion, garlic, 1/4 tsp each salt and pepper, chili flakes and chipotle chili powder for about 4 minutes or until softened and golden. Drizzle with balsamic glaze, and 1 tbsp lime juice. Remove from skillet; set aside.
- Heat remaining oil in skillet; sauté black beans, diced onion, cumin and coriander for about 4 minutes or until onion is softened. Remove from heat and mash beans with remaining lime juice; set aside.
- Preheat grill to medium-high heat; grease grate well. Season steaks with remaining salt and pepper. Grill for 3 to 5 minutes per side or until internal temperature reaches 145°F for medium-rare. Let stand for 5 minutes; slice thinly across the grain.
- Warm tortillas in microwave oven for 15 to 30 seconds. Spread black bean mixture down along center of tortillas. Divide pepper mixture and steak among tortillas; fold over tortillas to enclose filling.
Tip: Serve with guacamole if desired.
Serve this yummy dip with assorted crackers and vegetable crudités, such as cucumber slices, grape tomatoes, carrot and red pepper slices.
- In food processor, combine peas, ricotta, yogurt, pesto, 3 tbsp olive oil, lemon zest, salt and pepper; pulse until smooth. Transfer to serving bowl; drizzle remaining olive oil over top.
Tips:
• This dip is also delicious spread over baguette toasts.
• Use the dip for grilled asparagus if desired.
- Mix together ground turkey, bread crumbs, egg, 2 tbsp balsamic glaze, grated onion, mustard, Worcestershire sauce, garlic, salt, thyme and pepper. Divide into 4 portions; shape into 1/2-inch thick patties.
- Heat grill to medium heat; grease grate well. Grill for 6 to 8 minutes per side or until meat is cooked through and instant-read thermometer reads 160°F when inserted into center of burger. Top each burger with cheese slice; grill for about 1 minute or until cheese starts to melt.
- Meanwhile, brush onion rounds with olive oil; grill for about 2 minutes per side or until lightly charred and tender. Grill buns for 30 to 60 seconds or until lightly toasted. Assemble cheeseburgers in buns with lettuce, tomato, grilled onions and drizzle of remaining balsamic glaze.
Tip: Top burger with bacon if desired.
