Roasted Butternut Squash with Mustard Vinaigrette

Still in need of a side dish for Thanksgiving?  This side dish can be served warm or at room temperature – making it ideal when there’s only one oven.  Recipe serves 8.

What you’ll need:

  • 3 small butternut squash (2 pounds each) – peeled, seeded, and cut into 1/2-inch thick half moons
  • 8 shallots, cut into wedges
  • 4 tablespoons olive oil
  • salt
  • pepper
  • 1 cup apple cider
  • 1 tablespoon cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1/4 cup flat leaf parsley, chopped

What you’ll do:

  • Heat the oven to 375 degrees.
  • Divide the squash and shallots among two large rimmed sheet trays.
  • Toss each tray with 1 tablespoon of olive oil and 1/4 teaspoon salt and pepper.
  • Roast, turning once, until golden brown and tender, about 50 to 55 minutes.
  • Meanwhile, in a small saucepan, simmer the cider until it’s reduced to 1/4 cup, about 12 to 15 minutes.
  • Let cool for 5 minutes.
  • Whisk in the vinegar, mustard, parsley, 2 tablespoons of oil, and 1/4 teaspoon each of salt and pepper.
  • Transfer the squash and shallots into a serving dish and drizzle with the vinaigrette.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

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Grilled Stuffed Portobello Mushrooms

When trying to add a few meatless meals into the rotation, mushrooms are a great option.    Recipe serves 4, as a side dish.

What you’ll need:

  • 2/3 cup chopped tomato
  • 1/4 cup shredded mozzarella
  • 1 teaspoon olive oil
  • 1/8 teaspoon dried rosemary (or 1/2 teaspoon fresh)
  • 1/8 teaspoon black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons minced parsley (optional)

What you’ll do:

  • Prepare the grill.
  • In a small bowl, combine the tomato, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic.
  • Remove the brown gills from the undersides of the mushrooms using a spoon and discard gills.
  • Remove the stems and discard.
  • Combine 1/2 teaspoon oil, juice and soy sauce in a small bowl.
  • Brush the oil and juice mixture over both sides of the mushroom caps.
  • Place on the grill, stem side down, and grill for 5 minutes on each side.
  • Spoon 1/4 cup tomato mixture into each mushroom cap.
  • Cover and grill for 3 minutes or until the cheese has melted.
  • Sprinkle with parsley before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Grilled Lemon Chicken with Tomato Salad

This “superfast” meal will be on the table in under 20 minutes.  Serve with crusty bread to round out the meal.  Recipe serves 4.

What you’ll need

  • 1 teaspoon grated lemon rind
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups grape or cherry tomatoes, halved
  • 1/3 cup crumbled feta cheese

What you’ll do:

  • Combine the lemon rind, 2 tablespoons of juice and 1 tablespoon oil in a large zip-top plastic bag.
  • Add the chicken; turn to coat.
  • Let marinate in the bag for 8 minutes.
  • In a bowl, combine 2 tablespoons lemon juice, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Stir in the tomatoes and feta cheese.
  • Heat a grill pan over medium-high heat.
  • Coat the pan with cooking spray.
  • Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Grill 5 minutes on each side or until cooked through.
  • Top the chicken with the tomato mixture before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Honey-Glazed Pork Chops and Tomato Salad

Using bone-in pork chops makes cooking pork a little more fool-proof – this way you’re less likely to over-cook the chop.  Recipe serves 4 in 30 minutes.

What you’ll need:

  • 2 cups grape tomatoes, halved
  • 1 tablespoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 4 (6-ounce) bone-in pork chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 3 cups spinach leaves
  • 2 teaspoons balsamic vinegar

What you’ll do:

  • Preheat oven to 425 degrees.
  • Combine the tomatoes, 1 teaspoon oil, thyme, and garlic on a foil-lined baking sheet.
  • Roast for 17 minutes.
  • Combine the honey, cider vinegar and mustard in a bowl, stirring with a whisk.
  • Heat a large skillet over medium-high heat.
  • Add 2 teaspoons oil to the pan, swirling to coat.
  • Sprinkle the pork evenly with salt and pepper.
  • Add pork to the pan and cook 3 minutes on each side or until desired doneness.
  • Remove pork from the pan.
  • Add the chicken broth to the pan and cook for 2 minutes or until reduced by half.
  • Remove from the heat and stir in the honey mixture.
  • Place the tomatoes, spinach and balsamic vinegar in a bowl and toss.
  • Serve the salad with the pork and sauce.

Recipe and image from Cooking Light.

So what are you waiting for...Get dinner on the table!

Corn on the Cob with Feta and Mint Butter

Corn is a 4th of July staple!  Make it even more delicious with the addition of salty feta and mint.  Recipe serves 4 but can easily be multiplied.

What you’ll need:

  • 4 ears shucked corn
  • cooking spray
  • 2 tablespoons crumbled feta
  • 1 tablespoon butter, softened
  • 1 tablespoon minced fresh mint
  • 1 1/2 teaspoons lime juice

What you’ll do:

  • Preheat grill to high heat.
  • Place corn on a grill rack coated with cooking spray.
  • Grill 8 minutes, or until lightly charred, turning occasionally.
  • Place the feta, butter, mint and juice in a small bowl and mash together.
  • Using your hands, press the mixture into the cooked corn cobs before servings.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Tomato and Peach Salad

This simple side dish starring in-season tomatoes would be perfect for a 4th of July cookout.  Recipes serves 4 but can easily be multipled.

What you’ll need:

  • 1 tablespoon canola oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 2 medium tomatoes, cut into 1/4-inch slices
  • 1 medium peach, pitted and sliced
  • 2 tablespoons sliced toasted almonds
  • 1 tablespoon fresh mint leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

What you’ll do:

  • Combine the oil, vinegar and honey in a medium bowl.
  • Arrange the tomato and peach slices on a serving platter.
  • Top with almonds, mint leaves, salt and pepper.
  • Drizzle with honey mixture.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Marinated Chickpeas

This recipe is great served as a side dish for a get together.  But for a family dinner, toss with cooked pasta for a light and vegetarian option.  Recipe serves 6.

What you’ll need:

  • 1/4 cup chopped parsley
  • 1/4 cup olives, pitted and chopped
  • 1/4 cup pickled banana peppers, chopped
  • 1/4 cup crumbled feta cheese
  • 2 teaspoons chopped chives
  • 1 teaspoon chopped rosemary
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced

What you’ll do:

  • Combine the parsley, olives, banana pepper, feta, chives, rosemary and chickpeas in a bowl.
  • Combine the lemon juice, oil and garlic in a small bowl; whisking to combine.
  • Drizzle the dressing over the bean mixture; toss to coat.
  • Chill at least an hour before serving.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!