Chicken with Pistachio Pesto and Sun Dried Tomatoes

Ingredients:

chicken breasts – This recipe makes enough for up to 4
your favorite Italian dressing as a marinade
2 cups packed basil leaves
1/2 cup pistachios
1/4 cup olive oil
1 tsp sea salt
dash of freshly ground black pepper
sun dried tomatoes packed in oil


Directions:

For the Pistachio Pesto:

Place the basil leaves, pistachios, olive oil, and tsp sea salt in a food processor and blend until well combined.

For the Chicken:

1. First marinade the chicken in your favorite Italian dressing for 2-24hrs. I typically put the chicken breast in a glass dish, cover with dressing and a pinch of sea salt and leave in the fridge to marinade overnight.

2. Cook the marinated chicken in a skillet over med-high heat with the marinade. To keep the chicken moist, I included the leftover marinade and add about 1/4 cup of water in the skillet, covered it with a lid, and let cook for about 5-6 minutes. Next, take the cover off and let cook for another few minutes until the liquid evaporates. Once the liquid has evaporated, you can brown the chicken for about 45 sec – 1 min on each side.

3. Top with a layer of pesto and sun dried tomatoes. Viola!

Spicy Stuffed Eggplant & Peppers

You can use 2 eggplants or 2 red peppers instead of a mix if you prefer. Also feel free to experiment with different kinds of beans.


Ingredients:

1 Chinese Eggplant
1 red bell pepper
2 cups mixed whole grains, such as brown rice, quinoa, farro, etc.
1 cup tomato sauce (pureed tomatoes, not marinara)
2 tsp. smoked paprika
1 tbsp. sherry vinegar
1 tsp. salt
1/8 tsp. cayenne pepper (optional)
2 cups chickpeas (optional)
1 cup fresh breadcrumbs
2 oz. freshly grated Parmesan cheese
2 tbsp. fresh parsley, chopped (optional)


Directions:

1. Preheat the oven to 350° and grease a large, shallow baking dish. Mix together the grains, tomato sauce, paprika, vinegar, salt and cayenne pepper. Set aside.

2. Halve the eggplant and pepper and scoop the seeds out of each. Place them in the baking dish, cut side face-up.

3. Spoon the grain filling evenly into the eggplant and pepper halves. Sprinkle the top evenly with the greadcrumbs and Parmesan cheese.

4. Bake for 30 – 35 minutes, or until the eggplant is tender. If your cheese isn’t browned, turn the broiler on for just a minute, pulling the dish out as soon as it’s browned.

5. Sprinkle with parsley (optional).

Makes 4 entree-sized potions when paired with a salad.

Bucatini All'Amatriciana

Ingredients:

2 tablespoons extra-virgin olive oil
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)


Directions:


Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.