1 large bunch of fresh asparagus, about 14-16 spears
1 whole lemon, zested and juiced
450 grams pasta, cooked, drained, and cooled
1/2 cup chopped sun dried tomatoes, packed in oil
1/2 cup parmesan cheese, plus more for garnish
1/3 cup fresh parsley, chopped, plus more for garnish
2 Tbsp butter
2 Tbsp oil, from the jar of sun dried tomatoes
1 Tbsp olive oil
1 tsp black sesame seeds for garnish, optional
1.Preheat oven to 400 degrees F.
2. Wash and chop the asparagus into one-inch pieces. Toss them with 1 Tbsp of olive oil, and salt and pepper to taste. Spread them evenly on a baking sheet. Dot the asparagus with the butter. Roast for 15 minutes. Remove from oven and allow to cool.
3.In the meantime, cook the pasta in salted water. Cool the pasta completely by running under cold water. This helps to remove the starch from the pasta.
4. Add the cooled pasta and asparagus to a large bowl. Add the sun dried tomatoes, the oil from the sun dried tomatoes, green onions, parmesan, parsley, lemon zest and juice, and the oil/butter mixture from the baking sheet. (Use a rubber spatula to scrape the oil and butter from the baking sheet into the bowl.) Toss all of these ingredients together. Season with more salt and pepper to suit your tastes.
5.Pile the pasta salad into a large serving bowl and garnish with sesame seeds, parsley, and more parmesan if you wish. Serve.
6.Pasta can be stored in air-tight containers in the refrigerator for up to three days.
1 cup shredded cabbage
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/4 cup torn cilantro leaves
1 Tbsp white wine vinegar
1 tsp honey
1/4 tsp dijon
1/2 tsp sesame oil
2 cups slow cooker honey lime chicken
1.In a large bowl, combine the cabbage, zucchini, carrots and cilantro.
2.Shake together all vinaigrette ingredients, and toss slaw to coat.
1.Top each bun with around 1/2 cup of pulled chicken and cabbage slaw.
1.Chicken can be cooked up to 4 days ahead of frozen for 3 months.
2.Cabbage, carrots and zucchini can be prepped ahead, and vinaigrette can be shaken together and stored in the fridge for up to 4 days.
For the Vegetables
2 medium-sized zucchini, cut into 1/2-inch thick half-moons
2 cups cherry tomatoes, halved
2 1/2 cups corn kernels
2 Tbsp olive oil, divided
salt and fresh ground pepper, to taste
For the Dressing
3 Tbsp olive oil
2 Tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano, or any other dried herbs
salt and fresh ground pepper, to taste
2 cups arugula
1/2 cup crumbled goat cheese, (or bleu cheese or feta cheese)
1.Preheat an outdoor grill to medium-high; about 425 degrees F.
2.Brush grill grates with oil.
3.Drizzle olive oil over slices of zucchini and season with salt and pepper.
4.Grill zucchini for 2 to 3 minutes per side, or until tender and grill marks appear.
5. At the same time, grab a grill pan and combine tomatoes and corn inside the pan; drizzle with a tablespoon of olive oil and season with salt and pepper.
6.Set grill pan on the grill and cook, stirring frequently, until tomatoes and corn are charred; about 2 to 3 minutes.
7.In a salad bowl, whisk together 3 tablespoons olive oil, lemon juice, garlic, oregano, salt and pepper.
8.To the bowl, add zucchini, tomatoes, corn, and arugula; toss to coat with salad dressing.
9. Top with crumbled cheese and serve!
For Chicken Burgers
1 1/2lb ground chicken meat
2 scallions, chopped
1 cup shredded cheese (Cheddar, Gouda, provolone)
1/4 cup mayo
1/2 tsp salt
1/2 tsp pepper
For the Avocado Corn Salad
1 large avocado, sliced
1 ear of fresh corn, husks and silks removed
1/8 cup chopped fresh cilantro
1/2 Tbsp olive oil
salt and pepper to taste
1/2 lime, juiced
1.Place the chicken into a medium mixing bowl. Add shredded cheese, chopped scallions, mayo, salt and pepper and mix everything well.
2.Using 1/2 cup as a measure, scoop the chicken mixture and form round shaped patties.
3.Using outdoor grill or a grill pan, cook the patties about 5 minutes on each side, until cooked through.
4.While the burgers are grilling, prepare the Avocado Corn Salsa.
Avocado Corn Salsa
1.Using a sharp knife, remove the kernels from the corn cob.
2.Place the corn kernels, sliced avocado and cilantro into a medium mixing bowl. Drizzle with olive oil, lime juice and season with salt and pepper. Mix well.
3.Serve this Avocado Corn Salsa atop the Chicken Burgers.
2 pounds (2 packages) Just BARE Organic Boneless Skinless Chicken Breasts, cut into bite sized pieces
1 Tbsp olive oil
2 Tbsp low sodium tamari or soy sauce
2 Tbsp chili garlic sauce
2 Tbsp rice vinegar, apple cider vinegar may also be used
3 Tbsp honey
1 lime, juiced (approx. 2 Tbsp)
3/4 tsp smoked Spanish sweet paprika
1/2 tsp kosher salt
1 small pineapple, cut into approx. 1 inch cubes
1.Whisk together all of the ingredients minus the chicken and pineapple in a bowl. In a resealable freezer bag add in the cubed chicken and pour in the marinade, reserving 1/4 cup of it for brushing on the skewers while grilling. Massage the marinade into the chicken and refrigerate for at least 6 hours or overnight if possible.
2.After the chicken has marinated, preheat the grill to approximately 400 degrees F. Thread the chicken and pineapple onto metal or wooden skewers. You can alternate between 2 pieces of chicken and then a piece of pineapple.
3.Grill the skewers for approximately 3-4 minutes then flip them over and grill another 3-4 minutes or until the chicken is cooked through. Brush the remaining 1/4 cup of marinade over the skewers during the last 1-2 minutes of cooking.
4.Serve over rice or cauliflower rice topped with cilantro and lime wedges if desired.