Blueberry Balsamic Pork Tenderloin

Ingredients

  • 1 1/2 pounds pork tenderloin
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/2 cup frozen or fresh blueberries
  • 2 teaspoons minced garlic
  • 1 tablespoon honey
  • 1/2 cup balsamic vinegar

Balsamic Glazed Chicken

Ingredients

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
  • 2 tbsp. extra-virgin olive oil, divided

Turkey Bolognese

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. ground turkey
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can whole tomatoes, with juice
  • 2 bay leaves
  • 10 oz. pappardelle
  • 1/4 c. fresh basil, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • Freshly grated Parmesan, for serving

Directions

  1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
  2. Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
  3. Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
  5. Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.

Spiced Grilled Chicken with Cilantro Lime Butter

Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 6 bone-in chicken breast halves (8 ounces each )
CILANTRO LIME BUTTER:
  • 1/3 cup butter, melted
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon lime juice
  • 1 serrano pepper, finely chopped
  • 1/8 teaspoon pepper

Directions

  1. In a small bowl, combine the first eight ingredients. Brush over chicken.
  2. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 15 minutes. Turn; grill 20-25 minutes longer or until a thermometer reads 165°.
  3. Meanwhile, in a small bowl, combine the butter ingredients. Drizzle over chicken before serving.

Caprese Chicken Stuffed Peppers

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. cherry tomatoes, halved
  • 2 1/2 c. shredded mozzarella, divided
  • 3/4 c. ricotta
  • 1/3 c. shredded fresh basil, plus more for garnish
  • 2 cloves garlic, minced
  • 4 bell peppers, halved (seeds removed)
  • 1/2 c. low-sodium chicken broth
  • Balsamic glaze, for drizzling

Grilled Polenta and Radicchio with Balsamic Drizzle

Ingredients

  • 2 cups water
  • 2 cups soy milk
  • 2 garlic cloves, smashed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 cup instant polenta
  • Salt and freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
  • Extra-virgin olive oil, for drizzling and brushing

Bruschetta Chicken

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 1 pound boneless skinless chicken breast
  • 1 tbsp. dried oregano
  • 2 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 3 c. chopped tomatoes
  • 1/2 shallot, minced
  • 3 cloves garlic, minced
  • 1/4 c. Freshly Chopped Basil
  • Shaved Parmesan, for garnish
  • Balsamic glaze, for drizzling

Directions

  1. In a large skillet over medium heat, heat 1 tablespoon oil. On a plate, season chicken with oregano, garlic powder, salt, and pepper. Add chicken to skillet and cook until golden and no longer pink, 8 minutes per side.
  2. In a large bowl, make bruschetta topping: Stir together tomatoes, olive oil, shallot, garlic, and basil and season generously with salt and pepper.
  3. Top chicken with bruschetta topping and shaved Parmesan. Drizzle with balsamic glaze.