Each year, I get a number of questions from readers looking for a Thanksgiving protein other than turkey. I usually direct them to my roast chicken recipe, but this year, I've got a special recommendation: Truffle Butter Chicken Thighs.

In this recipe, Foster Farms Simply Raised Chicken Thighs are slathered with a homemade truffle butter (more about this below!), pan-seared until golden, then finished in the oven. These chicken thighs have crispy, golden skin and tender, juicy meat. And they can certainly rival any Thanksgiving turkey! Continue reading for the recipe.

Continue reading: Truffle Butter Chicken Thighs Recipe

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Here's the latest installment in my easy chicken dinners series:  Instant Pot Chicken Tacos.  If you happened to miss the other recipes, you can check them out here:  Chicken and Wild Rice Soup, Grilled Lemon Pepper Chicken and Roasted Chicken Thighs and Delicata Squash.

I just love using my Instant Pot to make fillings for taco night. Bone-in chicken thighs usually take about 25 minutes to cook in the oven, but they take just 12 minutes in the Instant Pot. The resulting chicken is tender, moist and packed with flavor. You can also use the Instant Pot to reduce the pan drippings and make a delicious sauce for the chicken!

In this recipe, I'm using Foster Farms Bone-in Skin-on Chicken Thighs, and I remove the skin but keep the bone in. The bone adds more flavor to the chicken while helping it stay nice and juicy. I've found that this cut of Foster Farms chicken is the most readily available in grocery stores near me, but feel free to use boneless, skinless if you prefer. Continue reading for the recipe.

Continue reading: Instant Pot Chicken Tacos Recipe

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Looking for a simple weeknight dinner that comes together all on one sheet pan? Try my Roasted Chicken Thighs and Delicata Squash recipe infused with the flavors of fall.

Roasted bone-in, skin-on chicken thighs are one of my favorite simple proteins to prepare during the week. Made with just olive oil, thyme, salt and pepper the chicken is so tender and juicy while the skin gets crispy and golden.

In this recipe, Foster Farms Chicken Thighs are roasted with sliced delicata squash. The squash is then tossed with arugula, pumpkin seeds, Parmesan cheese and a punchy apple cider vinaigrette. Delicata squash is one of my seasonal favorites, because you can eat both the skin and the flesh. No need to worry about peeling tough skin! Continue reading for the recipe.

Continue reading: Roasted Chicken Thighs and Delicata Squash Recipe

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My Chicken and Wild Rice Soup, made with Foster Farms Chicken Thighs, kale, wild rice and wild mushrooms, is the perfect way to kick off cozy szn.

Chicken and Wild Rice Soup is a comfort food classic. My version features kale and mushrooms rather than the typical celery and carrots. The resulting soup has a lighter feel to it, but it's still so hearty and satisfying.

I like to finish this soup with a drizzle of chile oil to add a little extra richness and spice, but that's totally optional. You could also sprinkle on some fresh herbs or grated Parmesan cheese. Continue reading for the recipe.

Continue reading: Chicken and Wild Rice Soup Recipe

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Made with Foster Farms Free Range Boneless Skinless Chicken Breast Fillets, this Grilled Lemon Pepper Chicken is seasoned with just salt and lemon pepper.  The chicken is grilled until charred and smokey, then finished with homemade lemon-herb butter.  This is an easy dinner recipe that I’ll be making all summer long.

During my younger years, I definitely had a boneless, skinless chicken breast phase, and I haven’t made them that often since.  Usually I cook whole chickens or chicken thighs.  But over these past couple of years, I’ve been on a quest to fall back in love with chicken breasts, and this recipe is one of my favorites.

Grilled Lemon Pepper Chicken might seem like a simple concept, and one that you’re already well familiar with.  But I urge you to continue reading below to see my easy techniques that will result in juicy chicken that’s packed with flavor.

Continue reading: Grilled Lemon Pepper Chicken Recipe

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So, why do I consider this recipe to be budget-friendly? Classic pesto is made with pine nuts, and they can be very expensive compared to walnuts. Also, this pesto is made with part Italian parsley, an herb that's cheaper than basil.

But even though some of the ingredients are less expensive, this Walnut Pesto is still packed with plenty of flavor. It does taste slightly different than a traditional basil pesto, but it hits all the same spots. And you can use it in any way you'd use regular pesto! Continue reading for the recipe.

Continue reading: Easy Basil Walnut Pesto Recipe (with parsley too!)

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I have always loved vodka sauce. During my younger years, my mom would pick up fresh pasta and vodka sauce from Sapore's, a local Italian market, as a treat. She would even send vodka sauce care packages to me in college!

I can't say that my Homemade Vodka Sauce compares to Sapore's, but it's certainly delicious and really simple to prepare. Continue reading for the recipe.

Continue reading: Homemade Vodka Sauce Recipe

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The base of this risotto is a homemade shrimp stock infused with shrimp shells, garlic, black pepper, bay and thyme. The stock simmers for about 1 hour, and as it's bubbling away, your whole house will be filled with an intoxicating seafood aroma.

All of this flavor is then gradually ladled into the risotto in a process similar to my other risotto recipes. The shrimp are swirled in during the final moments of cooking, so they stay nice and tender. If you love shrimp, then this risotto is a real treat. Continue reading for the recipe.

Continue reading: The Tastiest Shrimp Risotto Recipe

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The concept is pretty simple here. Pizza Dough + Alfredo Sauce + Mozz + Parm = 1 rich and delicious pizza. I like to top this pizza with a scattering of sliced chives, but to be honest, that's totally optional. The simplicity of the ingredients really highlights the flavor of Alfredo sauce.

This Alfredo Pizza would be perfect with a cold beer and fresh side salad tossed with a tangy vinaigrette. Continue reading for the recipe.

Continue reading: The Creamiest Alfredo Pizza Recipe

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A traditional Alfredo Sauce is made by creating an emulsified sauce with butter, Parmesan cheese and starchy pasta cooking liquid. This process is similar to how you would make Carbonara or Cacio e Pepe.

I've decided to take this recipe in a slightly different direction with the additions of cream, garlic and freshly grated nutmeg. The cream makes this Alfredo creamy and delicious without having to worry too much about using pasta water to get the right consistency. Garlic and nutmeg help to amp up the flavors of the cream and Parmesan cheese, making for an irresistible Alfredo. Continue reading for the recipe.

Continue reading: 5-Ingredient Homemade Alfredo Sauce Recipe

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I love to make this lasagna during the summer months when eggplant is in season. Roasting the eggplant slices in advance ensures that the eggplant is well-seasoned and has a melting texture in the finished lasagna. No chewy eggplant here!

The flavors here are similar to my Eggplant Parmesan; however, instead of a bread element, there are layers of al dente lasagna noodles. Jorge isn't the biggest fan of eggplant, and I'm happy to report that he devoured this lasagna. Continue reading for the recipe.

Continue reading: Ricotta and Eggplant Lasagna Recipe

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During the summer months—when zucchini is in season—I'm always looking for new ways to use up all the zucchini from my garden. This recipe transforms four medium zucchini into a flavor-packed lasagna that's easily adaptable.

If you want to add more veggies, you can layer in roasted eggplant, roasted red peppers, cooked corn or sautéed asparagus. If you want to add some protein, you can use a meat sauce instead of regular tomato sauce. Or, you could even layer in some cooked ground turkey, pork or chicken. Any way you stack it up, this Zucchini Lasagna is SO delish. Continue reading for the recipe.

Continue reading: Zucchini Lasagna Recipe (Keto-Friendly)

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I love to make Pesto Gnocchi during the week when I'm low on both time and energy. Often, I'll make this dish with store bought pesto and packaged gnocchi, and I can have dinner on the table in about ten minutes. The hardest part of the recipe is waiting for the water to boil!

Another great thing about Pesto Gnocchi is how customizable it is. I've included a variation below that adds toasted walnuts (for crunch), lemon (for zing) and baby arugula (for substance). But you could add anything that goes well with pesto, including proteins like chicken, shrimp or sliced steak. Continue reading for the recipe.

Continue reading: Easy Pesto Gnocchi Recipe (Plus A Leveled Up Version!)

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So I'll have to tell you that I really love Eggplant Parmesan, but I don't like the task of breading and frying individual slices of eggplant. I developed this Baked Eggplant Parmesan recipe as a way to enjoy this classic dish without having to toil over a skillet of sizzling hot oil.

The key here is to season thick slices of eggplant with salt, pepper and oregano, and then roast in a hot oven until tender and golden. This allows you to cook all of the eggplant slices at once, before layering them into the baking dish. If you love eggplant parm, then you must give this recipe a try.

Continue reading: Baked Eggplant Parmesan Recipe (no frying!)

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Tuscan cuisine is known for its rustic practicality and Panzanella certainly fits the bill. This salad is traditionally made with stale bread that’s been soaked in water (nothing goes to waste!), and a bounty of summer produce. I could just imagine myself enjoying a plate of Panzanella on a hot afternoon in the rolling Tuscan hills.

My version is made with cubes of fresh bread that have been toasted in the oven with olive oil and lemon zest. This helps dry out the bread, so it can soak up all the flavorful juices of the ripe vegetables and vinaigrette. Some bites have some crunch while others are soft and juicy.

This recipe is not traditional, but it’s 100% delicious. Continue reading for the recipe.

HOW TO MAKE PANZANELLA SALAD

To make Panzanella Salad, you start by cubing up 9 ounces of French or rustic bread, then tossing it with olive oil, salt, pepper and lemon zest. The cubed bread is then toasted in the oven until crispy on the outside and a little soft within.

The toasted bread is then tumbled into a large bowl along with chopped tomatoes, cucumber, roasted red peppers, red onion, basil and capers. The salad is tossed in a vinaigrette made with olive oil, red wine vinegar, garlic, oregano and red chile flakes.

You can enjoy the salad right away or let it sit for 20 to 30 minutes. As the salad sits, the toasted bread will soak up all of the juices in the bowl.

WHAT GOES WELL WITH PANZANELLA SALAD?

Panzanella is a versatile salad that pairs well with steak, chicken or fish. I like to enjoy this during the summer months with grilled chicken, hamburgers or a reverse seared steak.

As for a beverage pairing, try Panzanella with a crisp Pinot Grigio or chilled Vermentino.

Print

Panzanella Salad

Adapted from Ina Garten's Panzanella Salad.

Course Appetizer, Salad

Keyword panzanella salad, tomato panzanella

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Ingredients

For the vinaigrette:

• 1 garlic clove, finely grated
• 3 tablespoons red wine vinegar
• ¾ teaspoon dried oregano
• ½ teaspoon sugar
• ¼ teaspoon crushed red chile flakes
• Kosher Salt
• Freshly ground black pepper
• ⅓ cup extra virgin olive oil

For the salad:

• 9 ounces (6 cups) French bread or other rustic bread, cubed
• 3 tablespoons good olive oil
• 1 tablespoon finely grated lemon zest
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 2 large, ripe tomatoes, cut into 1-inch pieces
• 1 hothouse cucumber, unpeeled, seeded, and sliced ½-inch thick
• 2 roasted red peppers, cut into 1-inch pieces
• ¼ red onion, thinly sliced
• 20 large basil leaves (about ½ ounce), thinly sliced
• 2 tablespoons capers, drained

Instructions

• To make the vinaigrette, place garlic, vinegar, oregano, sugar and chile flakes in a medium bowl along with a couple pinches of salt and a few turns of black pepper. Let sit for 5 minutes. Slow stream in olive oil while whisking to create an emulsified dressing. Season to taste with additional salt and pepper.
• Preheat an oven to 400°F. Place bread on a rimmed baking sheet, then toss with olive oil, lemon zest salt and a few turns of pepper. Bake, tossing occasionally, until crispy and golden on the outside but still chewy in the center (about 8 to10 minutes). Let cool.
• In a large bowl, mix the tomatoes, cucumber, roasted red peppers, onion, basil, and capers. Add the toasted bread and vinaigrette, tossing to combine. Season to taste with more salt and pepper. Enjoy immediately or let sit for 30 minutes before serving.

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Italian for "drowned," Affogato is made by pouring a shot of hot espresso over scoops of vanilla ice cream or gelato. And... that's it! Personally, I like to sprinkle a little flaky sea salt on top of my Affogato, but that's totally optional.

This dessert would be perfect on a hot summer evening or as an afternoon treat. I love serving desserts like this after a big meal, because there's a beautiful in it's simplicity. It's sweet, but balanced and the espresso will surely stave off a post-dinner food coma. Continue reading for the recipe.

Continue reading: 2-Ingredient Affogato Recipe (plus variations)

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