Deconstructed Chicken Parmesan Kebabs

These little cuties are probably one of the most popular dishes I make that have both kids and parents fighting for the final skewer. These baked morsels of plump and crispy chicken, rich roasted tomato slices, and ooey-gooey cheese are baked, not fried, and satisfy that craving for heavy chicken parmesan, but in a way lighter form, and are perfect for entertaining or feeding little fingers.

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Hoisin, Ginger Steak Kebabs with Kimchi Hoisin Glass Noodles

Using a simple Asian style marinade, these steak kebabs are flavorful, easy to prep ahead of time, and are ready in under 10 minutes on a grill or broiled in the oven. Make our simple, gluten free, Kimchi glass noodle salad for a no cook side dish that is perfect for any summer BBQ or lunch date. Add in any of your favorite easy to grill veggies to the kebab, making this your new completely customizable dish for all those picky eaters in the family, all done in under 30 minutes.

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Spiced Vindaloo Kafta Kebabs with Potato, and Onions

These Vindaloo inspired Indian kafta or meatballs are packed full of flavor from fragrant Vindaloo curry spices, fresh lemon juice, and ginger. These might be one of the most surprisingly delicious and popular dishes I’ve made in the last year. Make them with beef for a richer ball or opt for turkey meat to make it a lighter, more lean dish. Even those skeptical family members who swear they don’t like curry will be heading for seconds and thirds.

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Veal Scaloppine Summer Salad Topped with Corn, Leek, and Asparagus Sauté

My easy to make, crispy light veal scaloppine served over this main dish dinner salad is going to be your new go to for all warm weather, summer entertaining. I promise you’ll impress your pals at the next alfresco dinner party or casual date night with these bright colors, bursts of citrus, and simple farm fresh ingredients that combine to make, if I may say so myself, summer salad perfection.

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Raw Cashew and Spinach Pesto Meatballs Made Gluten Free

These baked turkey meatballs are one of my sneakiest and most delicious ways to get tons of healthy greens and lots of raw protein into the belly of any picky eater. Using gluten free rolled oats and cheesy pesto, these balls don’t need eggs or any additional ingredients to make them perfectly plump. Make ahead, store in the fridge for weeknight meal prep or freeze some for last minute dinners in the future.

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What’s For Dinner: Chipotle Pepper and Cumin Roasted Chicken Fajitas

DIY’ing at the dinner table has always been a thing in my family. Growing up the most popular make it yourself spread was the chicken fajita. And while these memories are of simpler times, i.e., shredded lettuce, diced tomatoes, Kraft shredded cheddar, and grilled chicken, there is no denying that the famous sizzlin’ fajita is just really damn delish, no matter the sum of the parts.

By classing it up a bit with authentic Mexican spices, restaurant worthy – make ahead side dishes, and some adult beverages, fajita night is still a major thing in adulthood (wait, I have to be an adult?). So when days like Cinco de Mayo roll around, or just about any other Friday night, the fajita is one serious party participation pleaser.

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Lemon Baked Chicken Paillard Over Citrus Ramp and Veggie Angel Hair Pasta

Our baked to crispy perfection chicken paillard dish is paired with a lemon packed ramp angel hair pasta dish that is light, crisp, and totally satisfying in those warmer months of alfresco dining. Inspired by almost every culinary moment I had out in Capri, where every chef has a lemony-white wine pasta dish that is so simple yet delicious that it blows your mind.

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Thai Ginger – Peanut Chicken Lettuce Wraps

Eat like you’re having tacos but with a lot less guilt… and in Thailand. Our Thai flavored chicken sautéed in a gingery, tangy peanut sauce is addictive. The platter is a pretty party in itself. Guests will be happy and full and asking for more.

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Almond, Herb, and Spinach Pesto

Almond, fresh herbs, and spinach make for a thick vitamin packed pesto that can be used on toast, in pasta sauce, on top of fish, or mixed into meatballs. And it’s no secret we love a sauce with vibrant colors that is as delicious as it looks. There is a thicker consistency in this pesto because of the fresh spinach and almonds, making anything you add it to a little more decadent.

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Spring Pea and Three Cheese Cashew Pesto

Peas in pesto are a great green thing. Make this for little ones who won’t eat their veggies or grown ups who you still have to trick into getting their daily fix.

The lighter, subtle flavor of cashews won’t over power the sweet flavor of the peas and will allow the cheese to come through as well. Peas not in season? Don’t worry about it and opt for frozen peas from the bag. You will still get all the sweet, bright flavors of spring even in the colder months.

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