Ingredients 2 Tbsp Cento Imported Extra Virgin Olive Oil 1 Zucchini, diced 1 Tbsp Cento Nonpareil Capers 2 Bellino Whole Garlic Cloves, minced Cento Fine Sicilian Sea Salt Cento Ground Black Pepper 1 oz Cento Roasted Peppers, chopped 1 can Cento Yellow Whole Peeled Tomatoes (14 oz), hand crushed 1 tsp Cento Oregano ¼ tsp Cento Crushed Red Pepper 1 lb Anna Potato Gnocchi ⅔ cup Heavy Cream 1 cup Grana Padano Cheese , grated
Directions In a medium non-stick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini in an even layer and cook, without stirring, for 2 to 3 minutes or until lightly browned. Add the capers, and garlic; season with salt and pepper. Cook, stirring frequently 30 seconds to 1 minute or until lightly browned. Add the peppers, tomatoes, oregano and as much of the red pepper flakes as you would like depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes or until slightly thickened. Turn off the heat. Next, cook the gnocchi according to the packing instructions or until the gnocchi float to the top of the pot. Drain the gnocchi and add to your sauce. Add cream and cook on medium-high heat, stirring frequently 1 to 2 minutes or until coated. Turn of the heat; season with salt and pepper to taste. Serve the finished gnocchi, garnished with grated cheese. Serves 2.
Place chicken, zucchini and red pepper in a 2 quart baking dish (or resealable plastic bag) and then add 1/2 cup of the salad dressing, turning to coat. Cover dish (or seal bag) and refrigerate for at least 1 hour, turning once during refrigeration.
Spray grill racks with non-stick spray and preheat grill to medium heat.
Drain chicken and vegetables (do not reserve marinade); and place chicken on one side of the grill.
Place vegetables on vegetable grill tray/rack which has been pretreated with non-stick spray on the other side of grill.
Pour 1/3 cup of the remaining dressing in a small bowl to use for basting during the grilling.
Grill vegetables for 14-18 minutes or until crisp tender – turning once and brushing frequently.
Grill chicken 15-20 minutes or until chicken is cooked through to 180F – turning once and basting frequently.
Meanwhile while chicken and veggies are cooking, cook linguini to desired doneness (as directed on the package), drain and toss with remaining 1/2 cup salad dressing (not marinade or basting remainders – new dressing).
Remove chicken and veggies from grill and slice chicken into crosswise slices and slice veggies into good sized chunks.
Arrange chicken and veggies over pasta and sprinkle with Parmesan cheese then serve immediately. SERVES:4
Rich in vitamins, easy to prepare and a family favorite!
2 bunches kale (about 1½ pounds), preferably lacinato
1 cup water, divided
2 large heads broccoli, trimmed and cut into florets (about 12 cups)
2 tablespoons extra-virgin olive oil, divided
4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper, plus more for garnish
¾ teaspoon fine sea salt
Maldon sea salt (optional)
Preparation
Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in ½ cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining ½ cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.
Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.
Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with ¾ teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Finish with Steps 2-3 just before serving.
8 cups fresh broccoli florets (from 2 large heads)
3 tablespoons olive oil
1½ ounces Parmesan cheese, grated (about ⅓ cup)
2 tablespoons balsamic vinegar
¼ teaspoon flaky sea salt, such as Maldon
Preparation
Place a rimmed baking sheet on the middle oven rack; preheat oven to 425°F. Leave the pan in the oven for 5 minutes after the oven has finished preheating.
Meanwhile, combine broccoli and oil in large bowl; toss to coat. Spread the broccoli in an even layer on the hot baking sheet. Roast until starting to brown, about 17 minutes. Remove from oven and sprinkle with Parmesan. Continue roasting until the broccoli is tender and the cheese has melted, 3
