recipes

Cobb Pasta Salad

Cobb Pasta Salad

Portions:8
Total time 25 minutes
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Ingredients

  • kosher salt
  • 1 lb. gemelli
  • 4 slices bacon
  • ranch dressing
  • 3 hard boiled eggs roughly chopped
  • 1 c. cherry tomatoes halved
  • 1 avocado chopped
  • ¼ c. crumbled blue cheese
  • Freshly ground black pepper

Instructions

  • In a large pot of salted boiling water, cook gemelli according to package directions until al dente.
  • Drain and transfer to a large serving bowl.
  • Cook bacon until crispy.
  • Drain and chop, then set aside.
  • To serving bowl, add ranch dressing and toss with pasta until evenly coated.
  • Add bacon, egg, tomatoes, avocado, and blue cheese.
  • Season with salt and pepper and toss to incorporate.
  • Drizzle with more ranch dressing and serve.
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Course Pasta / Pork / Salad

Red Pepper Pesto Ravioli Salad

Red Pepper Pesto Ravioli Salad

Portions:8
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Ingredients

  • kosher salt
  • 1 lb. fresh cheese ravioli
  • 2 c. roasted red peppers plus more for topping
  • ⅓ c. extra-virgin olive oil
  • ⅓ c. freshly grated Parmesan plus more for topping
  • 3 cloves garlic peeled
  • ¼ c. almonds
  • Freshly ground black pepper
  • ½ c. black Cerignola olives chopped
  • 3 c. baby arugula

Instructions

  • In a large pot of salted boiling water, cook ravioli according to package directions.
  • Drain and transfer to large serving bowl.
  • Make red pepper pesto: In a food processor, blend roasted red peppers, olive oil, Parmesan, garlic and almonds.
  • Season with salt and pepper.
  • To bowl, add black olives, baby arugula, more roasted red peppers and dressing and toss until well combined.
  • Adjust seasoning if necessary.
  • Garnish with Parmesan and serve.
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Course Nuts / Pasta / Salad

Crispy Sausage And Burrata Salad

Crispy Sausage And Burrata Salad

Portions:4
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Ingredients

  • 1 tsp. extra-virgin olive oil plus more for drizzling
  • 2 Italian pork sausages casings removed
  • 1 clove garlic minced
  • 1 shallot chopped
  • 2 oranges
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 head red leaf lettuce washed and torn into pieces
  • 16 oz. Burrata
  • ½ tsp. crushed red pepper flakes
  • Sea salt such as “Maldon”
  • ¼ c. chopped fresh parsley

Instructions

  • In a large skillet over medium-high heat, heat oil and brown sausage, breaking up into small pieces using a wooden spoon.
  • Cook until golden brown, 5.
  • Transfer to bowl and reserve oil in skillet.
  • Sauté garlic and shallot over medium-low heat with reserved oil from sausage until softened, about 2.
  • Turn off heat and add 1 tablespoon orange zest, 1/2 cup fresh orange juice and red wine vinegar; season with salt and pepper.
  • Cut off rind of remaining orange and cut into segments.
  • Add to dressing.
  • Toss lettuce with a drizzle of dressing and transfer to a large platter with orange segments.
  • Break up burrata by hand and place on lettuce.
  • Add a drizzle of olive oil, sprinkle with red pepper flakes and sea salt, and garnish with parsley.
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Course Pork / Salad

Caprese Tomatoes

Caprese Tomatoes

Portions:6
Preparation Time: 15 minutes
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Ingredients

  • 6 oz. fresh mozzarella preferably bocconcini, sliced into small rounds
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • 1 tsp. Flaky sea salt such as “Maldon”
  • Freshly ground black pepper
  • 6 plum tomatoes
  • 6 Fresh basil leaves torn
  • Balsamic glaze for drizzling

Instructions

  • Combine mozzarella, olive oil, Italian seasoning and salt in a small bowl.
  • Season to taste with pepper and marinate while you prepare tomatoes.
  • Slice each tomato crosswise, like an accordion, making sure not to cut all the way through.
  • Place cut tomatoes on a serving platter.
  • Insert marinated cheese slices and pieces of torn basil into each slit.
  • Drizzle tomatoes with balsamic glaze before serving.
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Course Salad

Crispy Chicken Caesar

Crispy Chicken Caesar

Portions:8
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Ingredients

  • 4 boneless skinless chicken breast halves, cut in half lengthwise
  • ½ c. caesar dressing plus more for serving
  • ¼ c. finely grated shredded Parmesan plus more for serving
  • 1 tsp. kosher salt
  • 2 c. panko
  • 1 lemon zest and juice
  • 2 heads of romaine lettuce chopped

Instructions

  • Preheat the oven to 450 degrees F.
  • Grease a large baking sheet with cooking spray.
  • Combine the lemon juice caesar dressing in a shallow bowl.
  • Add the chicken breasts and turn to coat completely.
  • In a separate bowl, combine the parmesan, panko, lemon zest and salt.
  • Dredge the chicken pieces in the panko mixture.
  • Put the chicken on a the prepared baking sheet.
  • Bake until the chicken is golden and cooked through, 15 to 20.
  • Let rest for at least 5 before cutting.
  • Meanwhile, add the romaine to a large serving bowl and toss with Caesar dressing.
  • Top salad with sliced chicken and shaved (or shredded) Parmesan.
  • Drizzle with more Caesar dressing, if desired.
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Course Chicken / Salad

Breakfast Bacon And Egg Salad

Breakfast Bacon And Egg Salad

Portions:4
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Ingredients

BACON VINAIGRETTE

  • 4 slices bacon
  • 1 shallot finely diced
  • 3 tbsp. red wine vinegar
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • ¼ tsp. Black pepper
  • 4 tbsp. oil
  • SALAD
  • 2 eggs
  • 1 package spinach
  • ¼ c. crumbled feta
  • 1 pt. cherry tomatoes

Instructions

  • Fry the bacon in a large sauté pan.
  • Remove the slices of bacon and place on a plate lined with paper towels to drain.
  • Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces.
  • Set aside.
  • Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute, until lightly browned.
  • Pour shallots into a medium bowl, add red wine vinegar, mustard, salt and pepper, whisking to combine.
  • Whisk in oil, then stir in crumbled bacon.
  • Set aside.
  • Fry each egg in the same sauté pan, cooking until the whites are set.
  • Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon.
  • Toss with vinaigrette.
  • Portion salad into two bowls, then top with fried egg.
  • Serve immediately.
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Course Breakfast / Eggs / Pork / Salad

Skillet Blt Panzanella

Skillet Blt Panzanella

Portions:4
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Ingredients

  • 12 oz. thick-cut bacon cut into 1″ pieces
  • 2 c. ciabatta bread torn into small pieces
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic minced
  • 3 tbsp. balsamic vinegar
  • 5 oz. arugula
  • 1 lb. very ripe tomatoes mixed varieties and sizes, cut into bite-size pieces
  • 1 small red onion thinly sliced
  • ½ c. chopped fresh parsley
  • ¼ c. torn basil leaves

Instructions

  • Heat a large sauté pan over medium heat and add bacon in an even layer.
  • Fry until crisp, about 5.
  • Transfer bacon using a slotted spoon onto a paper towel-lined plate and set aside.
  • Remove half the bacon fat and reserve.
  • Make croutons: Return pan to medium heat and toss bread in bacon fat; season with salt and pepper.
  • Toast until golden brown, about 5.
  • Transfer croutons to a bowl and set aside.
  • Add remaining bacon fat to sauté pan and toss with garlic over medium heat.
  • Sauté until garlic is softened and fragrant, 1 to 2.
  • Remove from heat and stir together with balsamic vinegar, salt, and pepper.
  • Add arugula, tomatoes, red onion, parsley, and croutons; toss together with dressing.
  • Top with bacon and basil and serve immediately.
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Course Salad

Cobb Salad In A Jar

Cobb Salad In A Jar

Portions:4
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Ingredients

  • 2 tbsp. red wine vinegar
  • 1 tbsp. Dijon mustard
  • 1 Garlic clove minced
  • 1 tsp. Worcestershire sauce
  • ⅓ c. plus 1 tablespoon olive oil divided
  • kosher salt
  • Freshly ground black pepper
  • 1 halved cherry tomatoes
  • ½ lb. Boneless Skinless Chicken Breast
  • ½ tsp. garlic powder
  • ½ tsp. lemon pepper
  • 4 eggs hard boiled and quartered
  • 4 slices bacon cooked and crumbled
  • 1 avocado chopped
  • 1 tbsp. lemon juice
  • ½ c. crumbled blue cheese
  • 2 large heads of romaine chopped
  • 2 tbsp. Chopped chives

Instructions

  • Make vinaigrette: Whisk together red wine vinegar, Dijon mustard, garlic and Worcestershire sauce until evenly combined.
  • Gradually add 1/3 cup olive oil, whisking constantly until emulsified.
  • Season with salt and pepper.
  • Meanwhile, heat remaining olive oil in a large skillet over medium-high heat.
  • Season chicken with garlic powder, salt and pepper and cook until cooked through, 4 per side.
  • Transfer to a cutting board to rest for 10 before chopping.
  • Toss avocado in lemon juice.
  • Pour 1-2 tablespoons in each mason jar.
  • Add tomatoes on top of the dressing, then layer the rest of the ingredients in the jar, leaving the lettuce for higher up in the jar.
  • Seal tightly and refrigerate for up 3-5 days.
  • Shake vigorously before serving to distribute dressing.
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Course Eggs / Pork / Salad

Santa Fe Chicken Salad

Santa Fe Chicken Salad

Portions:4
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Ingredients

  • ¼ c. extra-virgin olive oil
  • pinch of crushed red pepper flakes
  • ¼ c. lime juice
  • 2 cloves garlic minced
  • ½ tsp. ground cumin
  • kosher salt
  • Freshly ground black pepper
  • 3 tbsp. vegetable oil divided
  • 2 small corn tortillas
  • 2 boneless skinless chicken breasts
  • 4 c. chopped romaine lettuce
  • 1 c. black beans drained
  • 1 avocado chopped
  • ⅔ c. corn
  • 1 c. Shredded Monterey Jack
  • ¼ c. Chopped cilantro

Instructions

  • Make dressing/marinade.
  • Whisk together olive oil, red pepper flakes, lime juice, garlic and cumin until emulsified.
  • Place chicken breasts in a large resealable plastic bag.
  • Pour about half of the lime dressing over the chicken, close bag and toss chicken to coat.
  • Marinate 15.
  • Meanwhile, heat 2 tablespoons vegetable oil in a medium skillet over medium heat.
  • Cut tortillas in half, then slice the halves into ½”-thick strips.
  • When the oil is shimmering and very hot, add the strips to the oil.
  • Fry until crispy, about 2 per side.
  • Drain on paper towels and season immediately with salt.
  • In a separate skillet, heat remaining vegetable oil over medium-high heat.
  • Add chicken and cook for 6-8 per side, until the chicken is cooked through.
  • Let rest for 10 before slicing.
  • Assemble salad.
  • Toss remaining ingredients in a large serving bowl.
  • Top with cooked chicken and crispy tortilla strips then toss with dressing.
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Course Chicken / Salad
Cuisine American

Dorito Taco Salad

Dorito Taco Salad

Portions:4
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Ingredients

  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 2 tbsp. tomato paste
  • 2 heads romaine lettuce chopped
  • 1 cherry tomatoes halved
  • 1 can black beans drained and rinsed
  • 1 c. shredded Cheddar cheese
  • 1 avocado diced
  • 1 c. Pico de Gallo
  • ¼ c. Chopped cilantro
  • sour cream
  • Lime wedges for serving

Instructions

  • Heat a large cast iron skillet over medium-high heat.
  • Add the beef and break up the meat into small pieces with a wooden spoon.
  • Cook, stirring occasionally, until browned all over and cooked through, about 5-7.
  • Drain fat.
  • Stir cumin and chili powder into the meat.
  • Season with salt and pepper to taste.
  • Add tomato paste and about 2 tablespoons of water.
  • Cook until the water cooks off and the flavors have melded, about 2 more.
  • Turn off heat and set aside.
  • Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl.
  • Serve with sour cream and lime wedges.
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Course Beef / Salad / Taco’s