Recipe Meal Type: Dinners & Main Dishes

Dinners & Main Dishes

Linguine with Walnut Sauce

  • Stir together ground flax seeds and 1/2 cup water; let stand for about 15 minutes or until thickened.
  • Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, heat 1/4 cup olive oil in a large skillet set over medium heat. Fry sage leaves for about 1 minute or until slightly golden and dark green. Using a slotted spoon, transfer sage to a paper towel-lined plate.
  • In the same skillet, cook garlic and shallot for 2 to 3 minutes or until softened. Stir in walnuts, linguine, and reserved cooking liquid; cook for 2 to 3 minutes until heated through. Season with salt and pepper.
  • Add flax mixture and crispy sage leaves to skillet; cook for 1 to 2 minutes or until pasta is well coated. Garnish with parsley. Serve with vegan Parmesan cheese (if using).

Linguine with Crab

  • In large pot of boiling salted water, cook pasta for 10 minutes or until al dente.
  • Meanwhile, in large skillet set over medium-high heat, heat 3 tbsp olive oil; gently sauté garlic for 1 minute. Add wine; cook until reduced by half. Add crabmeat, parsley and chilies; cook for 1 minute or until heated through. Season with salt and pepper to taste.
  • Drain pasta; toss with crabmeat mixture. Serve with remaining olive oil drizzled over top.

Asian Broccoli Salad with Tofu and Peanut Dressing

  • Steam broccoli florets, broccoli stems and carrots for 3 to 5 minutes or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl along with edamame, tofu, green onions and sesame seeds. Toss with Peanut Dressing until well coated. Garnish with peanuts and cilantro.

 

  • Peanut Dressing: Whisk together peanut butter, hot water, soy sauce, lemon juice, garlic, ginger, brown sugar, salt and hot pepper flakes; whisk in olive oil.

Spaghetti in Olive Oil and Garlic

  • Cook spaghetti noodles in salted boiling water for 10 minutes.
  • Heat up oil in a pan, then sauté the garlic.
  • Add red pepper flakes for a spicy kick.
  • Drain pasta, reserving 1/2 cup cooking water.
  • Add pasta with garlic oil, parsley, and enough cooking water to finish before plating.

Spaghetti alla Puttanesca

  • In large pot of boiling salted water, cook spaghetti for 10 minutes or until al dente.
  • Meanwhile, heat olive oil in skillet set over medium heat; sauté garlic and anchovies for 2 minutes or until garlic is softened and light golden. Add tomatoes, olives and capers. Increase heat to high; cook, stirring constantly, for 15 seconds. Toss with pasta; sprinkle with parsley.

Pan-Seared Fish with Caper Lemon Dressing

  • Heat 2 tbsp olive oil in large skillet set over medium-high heat. Sprinkle fish fillets with salt and pepper. Place fillets in hot pan; sear on both sides. Lower heat to medium; cover and cook fish for 4 minutes or until fish flakes easily.
  • Meanwhile, in small bowl, combine capers and lemon juice; whisk in remaining olive oil. Whisk in chives, and salt and pepper to taste.
  • Place fish fillets on individual serving plates; top with lemon zest and dill. Whisk dressing; then spoon over each fillet.

 

Recipe provided by Chef Jim Coleman

Beef and Vegetable Stir Fry

  • In rectangular baking dish, stir together soy sauce, garlic, honey, ginger, mustard, salt and lime juice; stir in beef until well coated. Cover and refrigerate for 1 hour or overnight.
  • Remove beef from marinade; discard marinade. Heat olive oil in large sauté pan or wok set over medium-high heat; cook beef quickly until no longer pink. Stir in onion, pepper and broccoli.
  • Whisk broth and cornstarch until smooth; add to beef mixture and cook until thickened.

Tip: Serve this stir-fry over cooked rice if desired.

Recipe provided by Chef Mary Ann Esposito

Grilled Salmon with Red Onions

  • Spread olive oil over half of large sheet of foil. Add onion and toss with 2 tbsp olive oil; season with salt and pepper. Fold foil over onion and seal edges to make packet.
  • Preheat grill to medium-high heat; grease grate well. Place onion packet, salmon and oranges on grill; lightly brush salmon and oranges with olive oil. Close lid and grill, turning once, for 5 to 7 minutes or until salmon is grill-marked, moist and pink in the middle.
  • Arrange salmon on platter with oranges, squeezing some over top. Top with onion; season with salt and pepper.

 

Recipe provided by Chef Mary Ann Esposito

Fettuccine with Pecorino and Black Peppercorns

  • Melt butter in small saucepan set over low heat; add olive oil and keep warm. Cook pasta in large pot of boiling salted water until al dente; drain.
  • Toss butter mixture with pasta on shallow platter; sprinkle cheese over top and toss again. Season to taste with salt (if using).

Tip: A good way to store aged cheeses, such as Pecorino or Parmigiano-Reggiano is to double-wrap them in plastic wrap, then store in the cheese drawer of the refrigerator.

 

Recipe provided by Chef Mary Ann Esposito

Fennel-Crusted Seafood on Skewers

  • Peel shrimp, leaving end of tail segments attached. Place shrimp and scallops in 9- x 13-inch glass or ceramic baking dish; season generously with salt and pepper. Combine olive oil, wine, bread crumbs, fennel tops, fennel seeds and orange zest; sprinkle evenly over seafood. Thread seafood onto six or eight 12-inch skewers: arrange in single layer in dish.
  • Preheat grill to medium-high heat; grease grate well. Grill skewers, with lid closed for 2 to 3 minutes per side or until sizzling and scallops are opaque in center.

 

Tip: If desired, you can also broil the skewers on a baking sheet instead of grilling them.

 

Recipe Provided by Chef Sharon Sanders