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Sheet Pan Red Miso Glazed Chicken with Mushrooms

Looking for that perfect one-pan dish? Try this delicious Sheet Pan Red Miso Glazed Chicken with Mushrooms recipe. Minimal fuss and clean-up required!

6 servings

1/2 cup unseasoned rice wine vinegar
5 tbsp red miso paste
2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp finely grated ginger
2 1/2 tsp light brown sugar
1/2 tsp ground black pepper
3 pounds bone in chicken thighs and drumsticks, trimmed and pat dry
8 ounces cremini mushrooms, sliced
8 ounces Shitake mushrooms, sliced
1 bunch scallions, cut to 1 inch length

Pre heat the oven to 450˚ F with the rack in the middle.
Line a baking sheet with tin foil.
Make a few slits on the top of the chicken, slicing though the skin to the bone.
In a large bowl whisk together the rice wine vinegar, miso, soy sauce, ginger, sugar and pepper.
Place the chicken into the sauce mixture and rub to coat on all sides, being sure to get the sauce into the slits.
Place the chicken skin side up on the baking sheet. with the sauce.
In the empty (do not rinse) bowl add the mushrooms and the whites of the scallions. Toss to coat with sauce residue.
Add this mixture to the sheet pan, scattering around the chicken.
Roast until the chicken and mushrooms are browned and the internal temperature of the thickest parts of the thighs and drumsticks reads 175˚F ~ about 30-40 minutes.
With tongs, transfer the chicken to a serving plate and sauce with the mushroom mixture and the pan drippings.
Top with the green parts of the scallions.
Serve with rice, conscous, quinoa or pasta.

Recipe: Italian Tortellini Salad

Looking for the perfect dish to serve hungry guests this summer? Look no further than this Delicious, quick and easy Italian Tortellini Salad recipe with homemade dressing. Ready in just 20 minutes!

8-10 servings

20 ounces three cheese Tortellini (ie: Buitoni)
8 ounces uncured sliced Genoa salami, cut into thin pieces
1 cup grape tomatoes, cut in half
1 red bell pepper, diced
1 zucchini, chopped into small pieces
8 ounces mozzarella pearls, drained
2 (2.25) ounces sliced black olives, drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh italian basil
–Italian Vinaigrette
3/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup white wine vinegar
2 tbsp freshly squeezed lemon juice
1/4 cup finely freshly grated Parmesan cheese
1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
3/4 tsp salt
1/2 tsp EACH black pepper, paprika
1/2-1 tsp agave or honey, or add more to taste

–Tortellini Salad
Cook the tortellini to package directions. Drain and rinse under cold water until the pasta is cool.
Place tortellini in a large serving bowl and toss with all the other ingredients.
Toss the salad with the dressing. Season to taste with salt and pepper if desired. Serve cold or at room temperature.
–Italian Vinaigrette
While the tortellini is cooking make the dressing. Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.
Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

Recipe: Greek Barley Salad

Vegetarian Greek Barley Salad recipe is healthy and delicious! Great for summer entertaining as a side or main dish.

4-6 servings

1 1/2 cups barley, cooked to package directions
1/2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh dill, plus more for serving
pinch of sugar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 red onion, thinly sliced
1/2 cup pitted Kalamata olives, cut in half
4 ounces sheep or goat feta cheese, crumbled, plus more for serving
2 tbsp chopped fresh mint
4-6 sliced pepperoncini

Cook the barley to package directions, transfer to a large serving bowl and set aside.
For the dressing: In a bowl whisk together the lemon zest, lemon juice, dill and sugar. Whisk in the olive oil until smooth. Season with salt and pepper to taste.
Toss the barley with the salad dressing. Fold in the cucumber, tomato, onion, olives, cheese, mint and pepperoncini. Season with more salt and pepper to taste if desired.
Garnish with more crumbled feta cheese and dill. Serve cold or at room temperature.

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

For a super healthy, delicious and gluten free meal you have gotta try this Greek Salad with Salmon and Creamy Feta Dressing recipe. The dressing can also be used as a dip for veggies or wings!

4 servings

–for the dressing
1/2 cup regular mayonnaise, such as Hellmann’s
1/2 cup sour cream
6 ounces feta cheese, crumbled
2 tbsp milk (skim, low fat or whole)
1 tbsp freshly squeezed lemon juice
1 clove garlic, roughly chopped
2 tbsp chopped fresh dill
1/4 tsp dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
–for the salmon
1 tbsp olive oil
1 lb salmon filets, with skin
a few pinches each garlic salt and pepper
–for the salad
5 cups salad greens
1/2 cup grape tomatoes, chopped
1/2 english cucumber, cut into bite sized pieces
1/2 cup kalamata olives, halved cup
1/2 cup crumbled feta cheese
1/2 red onion, thinly sliced
chopped fresh dill for garnish

For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.
For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.
Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

Recipe: Broccoli Pesto Pasta

We love this family friendly healthy and delicious Broccoli Pesto Pasta recipe. Perfect for those busy weeknight meals!

6-8 servings

1 pound spaghetti, linguine or any pasta
2 cups (145 grams) fresh broccoli florets
1/2 cup (65 grams) cup toasted walnuts
1/2 cup (65 grams) grated parmesan cheese
1/4 teaspoon garlic sea salt
1 tablespoon lemon juice
3/4 cup (145 grams) olive oil (adjust accordingly)
1 tablespoon capers

Cook pasta to package directions. Toss with some olive oil and set aside.
Blanch, steam or microwave broccoli for a few minutes until it is bright green but not too soft. Plunge in an ice bath to stop cooking. Remove and pat with a paper towel to dry. Purée in a blender or food processor with the remainder of the ingredients. Adjust how thick the pesto is by adding more or less olive oil or water. This recipe will yield a thicker pesto which easily doubles as a dip or sauce.
Toss pasta with the pesto and serve warm.

Experiment with the types of nuts and cheese you use in this pesto. Pecans, almonds or pistachios would be great too. Any firm cheese would also be nice to try, you can combine it with the parmesan or experiment with other blends.

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe!

4-6 servings

1 pound macaroni, Cavatappi or shells pasta
4 tbsp unsalted butter
1/4 cup unbleached all-purpose flour
1 1/2 cups whole milk
1 cup half and half
2 cups grated cheddar cheese (about 8 ounces)
1 cup grated Monterey Jack cheese (about 4 ounces)
1 tsp Dijon mustard
1/4 tsp smoked paprika
4 ounces cream cheese spread
freshly ground black pepper & salt to taste

Cook pasta to package directions.
While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn’t burn. Remove from skillet and set aside.
For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.
Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.
Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

Recipe: Greek Chicken Pasta Salad

We love this healthy and simple Grilled Greek Chicken Pasta Salad recipe. Great for lunch of dinner and perfect for the lunchbox too!

4 servings

–for the chicken
1 pound grilled skinless chicken breast
olive oil
garlic salt & pepper
–pasta Salad
12 ounces pasta, cook to package directions (macaroni, bow ties or penne are preferred)
12 ounces cherry tomatoes, halved
4 ounces crumbled feta cheese
1 cup pitted kalamata olives, sliced
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3 tablespoons minced shallots
2 tablespoons chopped fresh dill
salt & pepper to taste

Grilled Chicken Breast: Trim chicken of fat. Pre heat your grill (or grill pan) to medium high heat. Coat chicken with some olive oil & season chicken with garlic salt & pepper. Grill about about 7 minutes on each side until you have nice grill marks & the meat is white & cooked through. Let chicken cool a bit & slice into bite sized pieces.
Pasta Salad: Toss pasta with all of the ingredients. Adjust any ingredients to suit your tastes.

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

Recipe: Spring Pasta with Prosciutto & Peas

We all love this Fast, Fresh and Easy! Spring Pasta with Prosciutto & Peas recipe. Great for warm weather healthy lunches, dinners and entertaining.

2-4 servings

8 ounces of linguine or fettuccine, cook according to package directions
a few splashes garlic olive oil
1 cup plus a handful of fresh arugula
2 ounces prosciutto, roughly chopped
3 ounces baby peas
splash of freshly squeezed lemon juice
fine sea salt, to taste
cracked black pepper, to taste
shaved cheese such as Pecorino Romano or Parmesan

Prepare pasta and set aside.
In a large sauté pan add some garlic olive oil, heat over medium heat. Add the 1 cup arugula and heat until just wilted about 1 minute. Add peas and prosciutto. Heat until just warmed through.
Remove pan from heat and toss pasta with the mixture. Add more oil if needed. Add lemon juice, salt and pepper to taste. Serve with shaved Pecorino or Parmesan cheese. Top with fresh arugula.

Recipe: Easy Chicken Marsala

We love this easy Chicken Marsala recipe, it’s great for weeknights or entertaining. A healthy, flavor packed Italian-American dish.

4 servings

1/4 cup olive oil
1 lb thin chicken breasts (4 pieces)
salt and freshly ground pepper
1 lb Baby Bella mushrooms, sliced
3 cloves garlic, thinly sliced
1 shallot, sliced
1 tbsp unbleached all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
3 tbsp finely chopped fresh parsley

Heat the oil over medium-high in a 12 inch cast iron skillet. Sprinkle both sides of the chicken with some salt and pepper. Fry the chicken in the skillet for 5 minutes on each side, flipping just once. Remove the chicken from the skillet with tongs and place on a plate in a single layer.
Lower the heat to medium and add the mushrooms, garlic and shallots. Cook 6-8 minutes, until everything is fragrant and mushrooms start to brown. Sprinkle in the flour and cook for 30 seconds. Add the chicken broth and wine, bring to a simmer. Cook for about 5 minutes or until the sauce thickens.
Reduce the heat to low, return the chicken and any juices into the skillet and cook until hot, 1-2 minutes. Top with fresh parsley and serve immediately.

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.