Top Sirloin Petite Roast with Parmesan Roasted Tomatoes

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
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Chicken Pesto with Pasta

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

  1. In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through.
  2. Sprinkle with pine nuts.

Chicken Breasts with Tomatoes and Olives

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

  1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  2. 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.
  3. Brush chicken with remaining 1 1/2 tablespoons dressing.
  4. Cut each chicken breast half into 3/4-inch slices.
  5. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Vadouvan-Roasted Cauliflower with Harissa Chickpea Curry

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)

Spanish Chicken and Rice

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)

Arroz con Pollo With Apples

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

Simple Vegan Jambalaya

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)