Perfect Pasta Salad

Ingredient checklist

  • 8 ounces uncooked casarecce, fusilli, or penne pasta

  • 8 ounces haricots verts (French green beans) or yellow wax beans, trimmed

  • 1 tablespoon olive oil

  • 2 cups chopped Japanese eggplant (from 1 eggplant)

  • 1 tablespoon minced garlic

  • 2 pt. cherry tomatoes, halved and divided

  • 1/4 cup dry white wine

  • 2 teaspoons white wine vinegar

  • 1/2 teaspoon kosher salt

  • 6 ounces burrata

  • 2 teaspoons chopped fresh thyme

  • 1/2 teaspoon black pepper

Nutritional Information

  • Calories 428

  • Fat 14g

  • Sat fat 7g

  • Unsat fat 6g

  • Protein 17g

  • Carbohydrate 56g

  • Fiber 6g

  • Sugars 9g

  • Added sugars 0g

  • Sodium 361mg

  • Calcium 28% DV

  • Potassium 14% DV

Directions

Step 1

Cook pasta according to package directions, omitting salt and fat. Add green beans during last 3 minutes of cooking. Reserve 1 cup of the cooking liquid; drain.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add eggplant, and cook, stirring occasionally, until tender, 4 to 5 minutes. Add garlic; cook until fragrant, 1 minute. Add half of tomatoes; cook until juices start to release, about 2 to 3 minutes.

Step 3

Add wine; cook, stirring often, until most of wine evaporates. Add pasta and beans; toss to combine. Add reserved pasta cooking liquid, a couple of tablespoons at a time, if mixture is too dry. Stir in remaining tomatoes, vinegar, and salt. Divide pasta mixture among 4 bowls. Top evenly with burrata, thyme, and pepper.

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BBQ Chicken with Peach and Feta Slaw

Ingredient Checklist

  • 5 tablespoons olive oil, divided

  • 2 tablespoons sherry vinegar

  • ½ teaspoon freshly ground black pepper, divided

  • .38 teaspoon kosher salt, divided

  • 1 ½ cups sliced fresh peaches (about 2 medium)

  • 1 (12-oz.) pkg. broccoli slaw

  • 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips

  • ¼ cup barbecue sauce

  • 1 tablespoon chopped fresh chives

  • 1 ounce feta cheese, crumbled (about 1/4 cup)

  • 2 center-cut bacon slices, cooked and crumbled

Directions

Instructions Checklist

  • Step 1

    Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.

  • Step 2

    Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.

  • Step 3

    Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.

Nutritional Information

Per Serving:

 

  • 407 calories;

  • fat 22.5g;

  • saturated fat 4.4g

  • mono fat 13.7g;

  • poly fat 2.4g;

  • protein 33g;

  • carbohydrates 16g;

  • fiber 3g;

  • cholesterol 90mg;

  • iron 2mg;

  • sodium 631mg;

  • calcium 67mg;

  • sugars 10g;

  • added sugar 5g.

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Watermelon Salad with Feta & Mint

Prep Time: 15 mins

Total Time: 15 mins

Serves 4

Ingredient Checklist

Dressing

For the salad

  • 5 cups cubed watermelon

  • 1 heaping cup diced English cucumber

  • ¼ cup thinly sliced red onions

  • ⅓ cup crumbled feta cheese

  • 1 avocado, cubed

  • ⅓ cup torn mint or basil leaves

  • ½ jalapeño or serrano pepper, thinly sliced, optional

  • Sea salt

Directions

  • Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.

  • Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

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