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Ingredients
1 beef Top Sirloin Petite Roast (1-1/2 to 2 pounds)
1 cup lightly packed fresh parsley leaves
2 cloves garlic
1 teaspoon pepper
2 tablespoons olive oil, divided
8 plum (roma) , cut in half lengthwise, seeded
2 tablespoons shredded Parmesan cheese
Ingredients
1 package (16 ounces) cellentani or spiral pasta
2 cups cubed rotisserie chicken
2 medium tomatoes, chopped
1 container (7 ounces) prepared pesto
1/4 cup pine nuts, toasted
Directions
In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through.
Sprinkle with pine nuts.
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese
Directions
Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
Brush chicken with remaining 1 1/2 tablespoons dressing.
Cut each chicken breast half into 3/4-inch slices.
Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.
Ingredients
2 Fresno chiles, thinly sliced
¼ cup Champagne vinegar
¼ teaspoon sugar
1½ teaspoons kosher salt, divided, plus more
1 head of cauliflower, cut into small florets
¼ cup olive oil
2 tablespoons vadouvan or curry powder
2 shallots, thinly sliced
¾ cup vegetable oil, divided
1 15.5-ounce can chickpeas, rinsed, patted dry
1 medium onion, chopped
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 teaspoon grated lemongrass
2 teaspoons tomato paste
1 teaspoon harissa paste
1 13.5-ounce can unsweetened coconut milk
1 tablespoon chopped cilantro stems, plus sprigs for serving
Steamed basmati rice (for serving)
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, with juice
1 cup long-grain white rice
1 cup frozen peas
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup pimiento-stuffed Spanish olives, chopped (optional)
Ingredients
2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1 14.5-ounce can diced tomatoes
1 tablespoon paprika
¼ teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
¼ teaspoon fresh flat-leaf parsley, chopped
Ingredients
1/2 onion, we used red onion
2 cloves of garlic
1/2 red bell pepper
1/2 green bell pepper
1 carrot
1 14-ounce can chopped tomatoes (400 g)
2 tbsp tamari or soy sauce
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp paprika
1/8 tsp ground black pepper
1/8 tsp cayenne powder
1 cup uncooked rice (200 g), we used short grain white rice
3 cups water or vegetable broth (750 ml)
2 tbsp tahini (optional)
1 cup canned or cooked chickpeas (180 g)
1 cup canned or cooked kidney beans (180 g)
Chopped fresh parsley for garnish (optional)
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