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Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

Lobster-Filled Ravioli & Shrimp in Lemon Cream with Zucchini Ribbons

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Yield: 2

Hello Fresh

Tender ravioli packed with fresh lobster and pillowy ricotta, then topped with succulent, seared shrimp, we call that a crustacean celebration! The dish is kicked up a notch with zucchini ribbons, a lemony cream sauce, and a sprinkle of Parmesan and fresh lemon zest. Prep: 10 Cook: 30

Note: Single meal only. Goes too soft for leftovers.

  • 2scallions
  • 10oz shrimp
  • 9oz lobster ravioli
  • 1lemon
  • 1zucchini
  • 2TBS cream cheese
  • 2TBS sour cream
  • ¼cup parmesan cheese
  • 1tsp chili flakes
  • salt & pepper
  • 2tsp olive oil
  • 2tsp cooking oil
  • 5TBS butter


Prep:  

Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
Zest and quarter lemon.

Trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Season with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to a plate and set aside. Wipe out pan.

Start sauce:

Heat 1 TBS butter and a drizzle of olive oil in same pan over low heat.
Add scallion whites and cook, stirring, until softened, 1- to 2-minutes.

Turn off heat, stir in cream cheese and sour cream until smooth.

Cook pasta:

Once water is boiling, add ravioli to pot and reduce heat to low. Cook, stirring occasionally, until ravioli are tender and floating to the top, 3- to 4-minutes.

Reserve 1 cup pasta cooking water, then gently drain or use a slotted spoon to remove ravioli from pot.

Finish sauce & pasta:

Return pan with sauce to low heat. Stir in 1/3 cup reserved pasta cooking water and juice from half the lemon.

Add 2 TBS butter, stir constantly until melted. Repeat with another 2 TBS butter, cook until sauce is creamy, 2- to 3-minutes.

Tip: If sauce seems too thick, stir in more pasta cooking water a splash at a time.

Stir shrimp and zucchini ribbons, into sauce and cook until zucchini is tender, 1- to 2-minutes. Add drained ravioli and gently stir to coat.

Turn off heat. Season with salt and pepper.

Serve:

Divide ravioli mixture between plates.
Sprinkle with Parmesan, scallion greens, and as much lemon zest and chili flakes as you like.

Serve with any remaining lemon wedges on the side.

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Herb-Grilled Steak & Old Bay Shrimp

Herb-Grilled Steak & Old Bay Shrimp

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with Caesar Salad & Garlic Bread

Yield: 2

Hello Fresh

A classic Caesar salad and a flavored butter, then grill herby bavette steak and spicy Old Bay shrimp tossed with parsley and lemon. Prep: 10 Cook: 40

  • 1baby lettuce
  • 3TBS Caesar dressing
  • 10oz bavette steak
  • 1lemon
  • 10oz shrimp
  • 1TBS old bay seasoning
  • 3TBS parmesan cheese
  • 4oz grape tomatoes
  • 2TBS garlic herb butter
  • 1TBS ranch spice
  • ¼oz parsley
  • 1demi-baguette
  • salt & pepper
  • cooking oil
  • butter


Prep:

Preheat a well-oiled grill to medium-high heat.

Place garlic herb butter in a small bowl, bring to room temperature. Wash and dry produce.

Finely chop parsley leaves and stems. Trim and discard root end from lettuce, chop leaves into bite-size pieces until you have 3 cups. Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

Make parsley butter:

Place 3 TBS plain butter in a second small, microwave safe bowl. Microwave until just softened, 10-15 seconds.

Stir in 1 TBS parsley and ¾ tsp Old Bay Seasoning until combined. Set aside for serving.

Toss salad:

Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

Grill steak & shrimp:

Pat steak dry with paper towels. Season all over with  the Ranch Spice, salt, and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Place in the center of a large piece of foil, add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet.

Add steak and shrimp packet to grill. (Tip: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4- to 8-minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary).

Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes.

Pan alternative: Cook seasoned steak in a large oiled pan over medium-high heat, 5- to 7-minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3- to 4-minutes.

Grill bread:

Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter.

Add bread to grill, cut sides down. Grill until toasted, 1- to 3 minutes.

Tip: Watch carefully to avoid burning!

Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal.

Toaster alternative: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

Finish & serve:

Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine.

Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper.

Slice steak against the grain.

Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve.

Pan alternative: Toss shrimp in pan.

Street Cart–Style Chicken Bowls

Street Cart–Style Chicken Bowls

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with Yellow Rice, White Sauce & Pita Wedges

Yield: 2

Hello Fresh

For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat. Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 1½TBS sour cream
  • 10oz diced chicken thighs
  • 1tsp hot sauce
  • ½cup jasmine rice
  • 1oz chicken stock concentrate
  • 1lemon
  • 1tomato
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS shawarma spice blend, recipe follows
  • 2pitas
  • salt & pepper
  • cooking oil
  • butter


Make rice:

In a small pot, melt 1 TBS butter over medium heat. Stir in ¼ tsp turmeric, cook stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water, stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Mix sauce:

In a small bowl, combine 1½ TBS sour cream, 2 TBS mayonnaise, 1 tsp garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency

Cook chicken:

Pat chicken dry with paper towels, season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Toast & butter pitas:

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Finish & serve:

Once rice is done, fluff with a fork, stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomato in separate sections, season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like, garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side.

Shawarma Spice Blend

For 1 TBS

½ tsp turmeric
½ tsp cumin
¼ tsp dried coriander
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp ground allspice
1/8 tsp black pepper

Creamy Herbed Lemon Chicken Spaghetti

Creamy Herbed Lemon Chicken Spaghetti

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with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

  • 1clove garlic
  • 12oz chicken cutlets
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 1TBS flour
  • 4oz cream sauce base
  • 4oz peas
  • salt & pepper
  • cooking oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Salmon, Maple-Glazed

Salmon, Maple-Glazed

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with Creamy Mashed Potatoes & Sauteed Green Beans

Yield: 2

Scott Nowell

Maple-Glazed Salmon is a luxurious meal from the comfort of your very own kitchen. There’s pan-seared maple glazed salmon, creamy mashed potatoes, and sauteed green beans and shallots.
Prep: 10 Cook: 40

  • 12oz potatoes
  • 6oz green beans
  • 1shallot
  • ¼oz thyme
  • 16oz salmon fillet, cut into 4 pieces
  • ½cup pure maple syrup
  • ¼cup soy sauce
  • 1tsp minced garlic 
  • 1½TBS sour cream
  • salt & pepper
  • olive oil
  • cooking oil or ghee
  • butter


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place potatoes in a large pot with a few thyme sprigs and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Make sauce:

Mix ½ cup maple syrup, ¼ cup soy sauce and 1 tsp minced garlic.

Marinate salmon:

Place pieces of salmon in plastic bag and pour marinade over salmon. Manipulate the bag to coat all of the salmon. Set aside for 30 minutes.

Pre-cook green beans:

Bring a large pot of water to a boil and season heavy with salt. Note, it should taste like the ocean.

Next, add the trimmed green beans and boil for 3 to 4 minutes or until al dente or slightly crunchy.

Immediately remove them from the pot and strain them. Set aside.

Cook salmon & prep shallot:

Meanwhile, remove salmon from marinade and pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. 

While salmon cooks, pour marinade into small pan and bring to a boil over medium high heat. Reduce heat and simmer until marinade reduces and gets a syrupy consistency.

Also, halve, peel, and mince the shallot.

Paint salmon with marinade. Turn salmon over and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate.

Sauté green beans:

In a large sauté pan over medium-low heat add in the butter and coat the bottom of the pan. Add the minced shallot and sauté for 2- to 3 minutes.

Add the green beans to the butter, season with salt and pepper and fold the green beans into the butter and shallot until coated on all sides.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

Divide salmon, green beans, and mashed potatoes between plates. Serve.

Chicken Milanese & Creamy Pesto Penne

Chicken Milanese & Creamy Pesto Penne

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with Crispy Prosciutto, Tomato-Olive Crostini & Balsamic Arugula Salad

Yield: 2

Hello Fresh

Lemony, tomato-and-olive topped crostini. Served with golden-brown chicken Milanese, plus creamy pesto penne, and finished with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the meal!
Prep: 10 Cook: 45

  • green olives
  • 1demi-baguette
  • 3TBS parmesan cheese
  • 2oz prosciutto
  • 1½sour cream
  • ½cup panko breadcrumbs
  • 4oz cream sauce base
  • 2tomatoes
  • 2oz arugula
  • 10oz chicken cutlets
  • 1lemon
  • 1TBS Italian seasoning
  • 4TBS pesto
  • 6oz penne pasta
  • ¼oz parsley
  • 5tsp balsamic glaze
  • salt & pepper
  • olive oil
  • cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of lightly salted water to a boil.

Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.

In a shallow bowl, combine panko, Parmesan, and Italian Seasoning.

In a small bowl, combine tomatoes, olives, parsley, lemon zest, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. Set aside, stirring occasionally.

Coat chicken:

Pat chicken dry with paper towels, place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper, brush all over (both sides!) with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate.

Tip: For less mess, use tongs to dip and transfer.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally.

Tip: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast crostini:

Spread baguette slices out on a baking sheet and drizzle with olive oil, season with salt and pepper. Toast on middle rack until golden-brown, 5- to 8-minutes.

Crisp prosciutto:

Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2- to 3-minutes per side.

Tip: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly.

Turn off heat, transfer prosciutto to a paper towel lined plate. Thoroughly wipe out pan.

Cook chicken:

Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat.

Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden-brown and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a paper towel lined plate.

Finish & serve:

In a medium bowl, toss together arugula, half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper.

Roughly chop prosciutto.

Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl, top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve with with remaining lemon wedges on the side.

Sicilian-Style Spinach Smothered Steak

Sicilian-Style Spinach Smothered Steak

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with Parmesan cottage fries

Yield: 2

Adapted from: Home Chef

Steak topped with spinach and a mildly spice Sicilian-style sauce served with parmesan cottage fries.
Cook: 35 to 45

  • 2russet potatoes
  • 10oz beef top round steaks
  • 1oz grated parmesan cheese
  • 1oz Sicilian sauce
  • 1oz creme fraiche
  • ½oz baby spinach
  • 2garlic cloves
  • ½tsp potato spice seasoning
  • salt & pepper
  • olive oil


Prep

Turn oven on to 425°F. Let it preheat for at least 10 minutes

Set Sicilian Sauce on counter to soften

Prepare a baking sheet with foil and generously coat with cooking spray.

Roast the cottage fries:

Slice potatoes into ¼” rounds.

Mince garlic.

Place potatoes on prepared baking sheet and toss with 2 tsp olive oil, potato spice seasoning, garlic, and a pinch of salt and pepper. Spread into an even layer and top evenly with half the cheese (reserve remaining for other side of potatoes).

Roast in hot oven until potatoes are golden-brown and crispy, 18-22 minutes, flipping once halfway through and topping with remaining cheese.

While potatoes roast, continue recipe.

Prepare the ingredients:

Coarsely chop spinach.

Pat steaks dry and season both sides with half the garlic salt and ¼ tsp pepper.

Cook the steaks:

Place a medium non-stick pan over medium-high heat and add 1 tsp olive oil.

Add steaks to hot pan and cook until steaks reach desired doneness, or 3-5 minutes per side for medium/medium-well.

Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner. Transfer steaks to a plate. Rest, 3 minutes.

Keep pan over medium-high heat.

Make the sauce:

Add spinach and 1 TBS water to hot pan. Stir occasionally until spinach begins to wilt, 1-2 minutes.

Add softened Sicilian sauce (to taste) and creme fraiche. Stir often until combined, 1-2 minutes.

Remove from burner.

Finish the dish:

Plate dish as pictured on front of card, topping steak with sauce (to taste). Bon appétit!