6 medium size fresh sage leaves or 1 teaspoon dried
2 cloves garlic
1/2 cup (packed) fresh parsley leaves
2 cups cooked white beans or 19 ounce can drained white beans
1/3 cup olive oil
1/4 cup dry white wine
1/2 cup small dice of mixed yellow, green and red bell pepper, for garnish
Grated Asiago cheese
Instructions
Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.
Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.
Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.
1 (15 ounce) can reduced-sodium white kidney (cannellini) beans, rinsed and drained
1/2 cup reduced-sodium chicken broth
1/2 cup chopped roma tomato
2 cups fresh baby spinach
2 tablespoons finely shredded Asiago cheese
Instructions
In a 10-inch skillet heat oil over medium-high. Add onion and garlic; cook and stir 3 minutes or until onion is tender. Stir in zucchini and rosemary; cook and stir 3 minutes more.
Stir in beans, broth and tomato. Bring to boiling. Stir in spinach just until wilted. Serve topped with cheese.
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese
Instructions
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add 1 onion and 2 garlic cloves and cook, stirring, until beginning to soften, about 3 minutes. Add 1 zucchini, 1 summer squash, 1 tablespoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in 15 or 19 ounces of beans, 2 tomatoes and 1 tablespoon vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in 1/3 cup Parmesan.
1 14-ounce can artichoke hearts, drained and chopped
1 10-ounce package frozen spinach, thawed, drained, and chopped, or 1 12-ounce bunch fresh spinach, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt (or slightly less table salt)
1 8-ounce package cream cheese, at room temperature
8 ounces shredded Italian cheese blend
1/2 cup sour cream
Pita chips, tortilla chips, crackers, or celery sticks, for serving
Instructions
Preheat the oven to 400˚F.
Place the chopped bacon in a skillet and cook over medium heat until crispy, 7 to 10 minutes. Transfer the bacon to a plate lined with paper towels to drain, leaving the rendered bacon fat in the skillet. Set some of the bacon aside for sprinkling over top the dip.
Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the artichoke hearts, spinach, red pepper flakes, and salt. Cook, stirring occasionally, until artichokes are warmed through and the spinach has wilted, about 5 minutes.
In a medium bowl, mix the cream cheese, shredded Italian cheese blend, sour cream, reserved bacon, and spinach-artichoke mixture until thoroughly combined.
Transfer the mixture to a 1- to 2-quart baking dish and bake until bubbling around the edges, about 20 minutes. Let cool slightly, then sprinkle with reserved bacon and serve with pita chips. This dip is best eaten right away while hot. If it cools a bit and starts to firm up, microwave it for a minute or two to melt the cheese again. Did you love the recipe? Give us some stars and leave a comment below!
1/2 cup uncooked farro (usually found in the health foods or dry rice and beans section of the grocery store)
1 1/2 cups vegetable or chicken broth
1 cup canned white beans, rinsed and drained
1 cup halved grape tomatoes
2 cups baby kale or spinach
1/2 cup Asiago or Parmesan cheese
1 cup tomato sauce (I am loving DeLallo Tomato Basil – no added sugar!)
salt and pepper to taste
Instructions
Place the farro in a rice cooker with the broth. Start the rice cooker, or if you don’t have a rice cooker, just cook it in a small pan on the stove according to package directions. (Farro takes a minimum of 30 minutes to cook so I always use the brown rice setting on the rice cooker. Soaking it overnight does speed up the cook time, but I never think ahead to do that and it always turns out just fine as long as you cook it long enough to be soft and chewy.)
Add the white beans, grape tomatoes, kale, Asiago, and tomato sauce directly into the rice cooker or the pot on the stove. Stir it all up, season with additional salt and pepper and maybe a snip of fresh herbs, and you’re done.
2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
1/2 cup flour
1/4 teaspoon salt
Pinch ground black pepper
3 tablespoons grated Parmesan cheese
4 tablespoons extra virgin olive oil
4 tablespoons butter
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 tablespoons fresh lemon juice
1/4 cup brined capers
2 tablespoons fresh chopped parsley
Instructions
To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture until well coated.
Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
Whisk in the remaining 2 tablespoons of butter.
Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. Did you love the recipe? Let us know with a rating and review!
Kosher salt and freshly ground pepper, if needed, to taste
Instructions
If you're cooking the dip in the oven, preheat and place rack in the center of oven. (If you're microwaving the dip, skip this step.)
Using a chefs knife, coarsely chop the hearts into small pieces.
In a large mixing bowl, mix together the artichokes, Parmesan cheese, and mayonnaise. Taste the cold mixture and add salt and pepper to taste, if needed. Add the mixture to an oven-safe or microwave-safe baking dish.
Bake at 350°F oven for 20 to 30 minutes, until the mixture is bubbly and heated through. If microwaving , heat on high 5 to 6 minutes, pausing occasionally to stir, until the mixture is bubbly and heated through.
Serve immediately with crackers, endive leaves, or toasted thinly sliced bread or baguettes. Did you love the recipe? Give us some stars and leave a comment below!
Heat oil in a large pot over high heat. Saute onion, carrots, celery, and garlic until onion is pale golden, about 4 minutes. Pour broth and water into pot; cover the pot and bring mixture to a boil.
Stir beans and meatballs into broth mixture; bring to a boil, reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until vegetables are tender and meatballs are heated through, about 20 minutes.
Mix spinach, Asiago cheese, salt, and pepper into soup; simmer until spinach wilts, about 1 minute.
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