Umami-Grilled Chicken Thighs or Flank Steak
Pair any of the following delicious sides with either chicken or steak for a well-rounded meal.
Pearled Farro with Hazelnuts & Greens
Farro is a hearty grain that's packed with fiber and healthy minerals. It's nutty flavor pairs well with hazelnuts and kale!
Pearled Barley & Corn Salad
A mixture of corn, jalapeno, tomatoes and herbs makes this dish look like a fiesta on a plate!
Almond-Cranberry-Orange Rice Pilaf
Tip: If you don't have orzo on hand, you can use 1-inch pieces of broken thin spaghetti.
Mashed Potatoes with Ricotta & Honey
Ricotta cheese adds an extra creamy texture to regular mashed potatoes. A squeeze of honey brings out all of the natural flavors.
Ratatouille-Stuffed Zucchini Pizzas
Think French bread pizzas, hold the bread! For a tasty party snack or holiday meal starter, cut the zucchini into pieces.
Break It Down
Roast prepared zucchini until softened and beginning to brown, 8 to 10 minutes.
In a medium skillet over medium-high heat, warm the EVOO. Add the onion, garlic, roasted red pepper, thyme and crushed red pepper; season. Cook, stirring for 5 minutes. Add the eggplant, partially cover and cook until very tender, 10 to 12 minutes.
Remove zucchini from the oven; fill with the vegetable mixture.
Garnish each pizza with sliced mozzarella and a few tomato slices.
Pancetta-Wrapped Chicken Thighs with Potatoes
Tip: Par-boiling the potatoes will make them easier to slice and crisp up in a pan.
Break It Down
Combine rosemary, garlic and 2 tsp. lemon zest.
Rub zest mixture over chicken. Wrap each chicken thigh with 2 slices of the pancetta.
In a large skillet, heat the EVOO over medium-high. When the oil begins to ripple, add the chicken and brown until crispy, about 3 minutes per side.
Drain potatoes and add them to the skillet, turning to coat in sauce.
Spaghetti with Salami & Fennel
This hearty pasta dish gives you a great excuse to try some amazing Italian salamis.
Brown Macaroni with Four Cheese & Cauliflower
Use this dish as a holiday-worthy side for 12 or a rich entrée for 6.
Break It Down
In a medium skillet over medium-low, heat the EVOO. Add 1 tbsp. of the butter. Once it foams, add the shallots and garlic. Season with salt, pepper, thyme and rosemary.
In a medium saucepan, melt the remaining 4 tbsp. butter over medium heat. Whisk in the flour, nutmeg and dry mustard and cook for 1 minute. Whisk in the milk and the remaining 1/2 cup stock, then stir in the cheese using a figure-8 motion.
Add the shallot mixture and sauce to the pasta pot.
Stir to combine.
These 30-Minute Meals feature ethnic food elements, but don't require a passport!