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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


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.


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


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.


Watermelon Salad with Feta & Mint

Prep Time: 15 mins

Total Time: 15 mins

Serves 4

Ingredient Checklist


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


  • 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.

watermelon salad.jpg
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