Optional toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado
Lime wedges, optional
Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. baking pans.
Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.
Prep 1:15 minutes | Makes Yield: 4 Servings | Source revised from foodnetwork.com
Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.
Prep 40 minutes | Makes Yield: 6 Servings | Source revised from foodnetwork.com
Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.
Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.
Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.
Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).
Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.
Prep 1:40 minutes | Makes Yield: 6-8 Servings | Source revised from foodnetwork.com
Special equipment: an 18-by-13-inch sheet pan
Preheat the oven to 450 degrees F.
Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant.
When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
Makes Yield: 4-6 Servings | Source revised from Farmer John’s Cookbook
If you enjoy the tangy-sweet taste that comes from adding mandarin oranges, raisins, or chunks of apples to a salad, then you already know how delicious fruit in salad can be. In this salad, bokchoy provides a succulent base.
Your favorite brand of Poppy Seed Dressing
1/2 cup nuts (chopped almonds or walnuts goes well)
1 Tbsp. minced onion
1 large bok choy, trimmed, stems cut diagonally into thin slices, leaves sliced into thin strips
1 large sweet apple, peeled, cored, diced
1 cup red or purple grapes, halved
salt and freshly ground black pepper
Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.
Toss the bok choy, apple, onion, and grapes in a large bowl.
Pour the dressing over the ingredients; toss until everything is thoroughly combined. Season with salt and pepper to taste. Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop.
When you’re ready to serve, stir in the nuts. Eat just like this or use as a topping for your lettuce.