Foodie

TASTE OF THE TOWN

PASTA LIMONE

(15 MINUTES)

INGREDIENTS

12 ounces spaghetti, linguine or bucatini 2 leeks, thinly sliced 2 garlic cloves, thinly sliced Zest and juice of 1 lemon, plus more lemon zest for serving 3 sprigs basil, plus more for serving 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper, plus more for serving 1 cup grated Parmesan cheese

DIRECTIONS

Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.

Bring the water to a boil and cook, stirring occasionally, until the water is nearly absorbed and the pasta is fully cooked, 8 to 10 minutes.

Add the lemon juice and Parmesan and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.

HEALTHY CHICKEN PARMESAN

(20 MINUTES)

INGREDIENTS | PANI PURI STUFFING 2 to 3 potatoes – medium-sized 1/4 cup whole wheat breadcrumbs 1/4 cup panko breadcrumbs 1/4 cup Parmesan cheese 1 teaspoon dried Italian herbs salt and pepper 2 tablespoons oil 4 chicken breasts (about 1 pound) 1 1/2 cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce – but that vodka sauce is YUMMY) 4 slices fresh mozzarella cheese 2 zucchinis

DIRECTIONS

Preheat the oven to 425 degrees. Toss the breadcrumbs, panko and Parmesan in a shallow dish with the Italian herbs, salt and pepper. Heat the oil in a medium ovenproof skillet over medium heat.

Cut the chicken breasts into a total of four pieces and dredge in breadcrumbs. Add chicken to the hot skillet and fry for 3-4 minutes on each side.

Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.

While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.

QUICK QUESADILLAS

(10 MINUTES)

INGREDIENTS

Per quesadilla 1 whole-grain flour tortilla (about 8″ diameter) ½ cup freshly grated cheddar cheese ¼ cup cooked black beans or pinto beans, rinsed and drained 1 tablespoon chopped red bell pepper or jarred roasted bell pepper or a few thinly sliced cherry tomatoes 1 tablespoon chopped red onion or green onion 1 tablespoon chopped pickled jalapeño (if you like heat) 1 teaspoon avocado oil, melted butter or extra-virgin olive oil, for brushing Any of the following, for serving: Salsa, pico de gallo, guacamole or strips of avocado, sour cream, hot sauce, chopped fresh cilantro…

DIRECTIONS

Heat a skillet over medium heat. Warm tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).

Sprinkle the remaining cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.

Let quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.

Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.