Dinner

Entertaining Essentials: 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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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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Almond, Herb, and Spinach Pesto Turkey Balls in a Warm Farro Bowl

Pesto comes in many variations. Our almond, herb, and spinach version has a nice basic Italian flavor that is oh-so-versatile. Here, we flavor the meatballs and then make a sauce for a brightly flavored, nutty grain bowl. We also love to add Greek yogurt to the pesto and put it on salads.

These balls are baked ahead of time or right before serving allowing for even further ease in the kitchen while you get the rest of the hot farro bowl together.

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Korean Beef Bulgogi & Kimchi-Veggie Noodle Bowls

Beef Bulgogi is super popular. Why? ‘Cause it is bomb. Every Korean family, chef, or bulgogi-connoisseur has their own twist: adding fruits, citrus, and spices to the marinade or toppings and accoutrements. Our version takes a traditional approach with the addition of fresh orange juice for tang and to mellow out some of the spice from the Gochujang (fermented chile paste).

We also love to serve it in a bowl along side rice, grains, or noodles, for a one dish show stopper. Pair our Bulgogi with two other Korean inspired Fete-a-Tete side dishes, our Kimchi-Veggie Noodle Stir Fry and Ginger Chile Brocolli Rabe and Red Pepper Sauté. Served together in a bowl, the complex spices, flavors, and combinations of Korea have us Seou’led on our new 2017 food destination of choice.

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Sweet & Smoky Glazed Carrots with Walnuts

Glazed carrots are a dish that Katie’s grandmother used to serve with Sunday dinners. We wanted to bring back grandma’s dish, but with more sophisticated flavors, like Indian spices, the sweetness of agave, and a crunch of walnut. Glaze on!

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Cast-Iron Chicken Parmesan

Perfectly crisped, cheesy chicken parmesan in one cooking dish. The cast-iron skillet creates the perfect crust and ensures the baked Italian classic comes out moist and full of flavor. This is an all time crowd pleaser.

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Cast-Iron Skillet Pork Chops with Roasted Potatoes

Pork chops are a really easy thing to mess up. The meat can become a dried out, dull dinner if you don’t have the right tools and know how. Using a cast iron skillet can help make it almost foolproof to get your chop extra crispy on the outside and nice and moist (sorry we had to say it), on the inside.

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