If you are looking for healthy and delicious dinner options, have we got a treat for you. Food blogger, Jenny with the Good Eats, will be sharing her tips and tricks tonight at 5:30 p.m. Stop by and learn how to shop smart and cook amazing meals.
Below are the recipes she will be sharing with all of you:
Italian Style Eggs in Purgatory
2 garlic cloves
14oz of crushed tomatoes
2 tablespoons of extra virgin olive oil
½ cup flat leaf parsley, chopped
2 tablespoons of Kalamata olives, chopped
¼ cup of freshly grated parmesan cheese
¼ cup of crumbled feta cheese
1/8 teaspoon of red pepper flakes
1 teaspoon of dried oregano
salt and pepper to taste
Serve with 1 loaf of Russo’s ciabatta bread (with Kalamata olives and feta)
- Chop ¼ cup parsley, olives, garlic until finely minced together.
- Add in oregano and red pepper flakes to mixture.
- Heat cast iron skillet over medium high heat.
- Add olive oil to the pan.
- Add parsley, garlic, olive, and seasoning mixture to pan and cook for 1-2 minutes.
- Add crushed tomatoes to pan. Lower heat and simmer for 5 minutes.
- Make 4 indents in sauce to place eggs into.
- Sprinkle with half the parmesan and half the feta.
- Cover with lid and cook 5 minutes, you will want the egg whites to be set.
- Finish dish with addition olive oil drizzle, the rest of the cheeses, and the remaining parsley.
- Serve with warmed Russo’s bread.
Russo’s Grilled Cheese
Makes 1 sandwich
This recipe is simple, flavorful, and vegetarian. This dish is high in unsaturated fatty acids from the olive oil and pine nuts in the pesto. Roasted red peppers have a high vitamin C content, which is important for boosting immunity.
2 slices of Russo’s Italian Bread (½ inch thick)
3 slices ¼ inch thick of fresh mozzarella
1 Tablespoon Russo’s Homemade Pesto
1 Whole roasted red pepper, sliced
1 Tablespoon of Extra Virgin Olive Oil
Serve with balsamic vinegar on the side for dipping (optional)
- Heat 1 tablespoon of olive oil in a non-stick pan
- Spread both slices of bread with 1 tablespoon of pesto
- Place mozzarella slices on the bread, then top with sliced roasted red peppers
- Place sandwich in the pan over medium heat, cover with lid.
- Cook until both sides slightly brown, approximately 2-3 minutes per side.
- Serve immediately and enjoy.
Crispy Prosciutto and Arugula Pasta
This recipe emphasizes the simplicity of good ingredients. The whole wheat pasta and fresh arugula provide the dish with fiber to help keep you full for longer. The dish is seasoned with fresh herbs and spices to help keep the sodium content down. The sauce of this dish is extra virgin olive oil. Olive oil is an unsaturated fatty acid that may help to prevent cardiovascular disease.
1 package of whole wheat fettuccine
¼ lb of prosciutto, crispy
2 cups of baby arugula
¼ cup freshly grated parmesan
Zest of 1 lemon
½ cup Extra Virgin Olive Oil
3 garlic cloves, minced
¼ cup pasta water
1 cup flat leaf parsley, roughly chopped
½ teaspoon red pepper flakes
1 ½ teaspoon kosher salt
Preparation for crispy prosciutto:
- Preheat oven to 350 depress.
- Line baking sheet with parchment paper and lay prosciutto flat.
- Bake until crispy (approximately 10-12 minutes).
- Let cool to room temperature and break into pieces.
- Cook pasta according to package instructions.
- Pour ½ cup olive oil into a sauté pan, heat over medium heat.
- Add garlic to heat olive oil and cook for 30 seconds, do not brown the garlic.
- Add in ¼ cup pasta water, 1 cup parsley, ½ teaspoon red pepper flakes, 1 ½ teaspoons of kosher salt. Bring the mixture to a boil.
- Take off heat and mix in pasta.
- After pasta is coated in sauce, plate into bowls.
- Sprinkle with fresh parmesan.
- Top pasta with baby arugula and crisp prosciutto.
- Zest lemon over pasta.
- Serve immediately, pairs well with a simple Caesar salad.
Let us know what you think!