Main Dishes

Asparagus or Green beans with Red Pepper Chopped Sauce June 7, 2017 21:26

2 lbs fresh asparagus or green beans, washed and tough stems snapped off
1 packet Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix
1/4 cup hot water
1 Tablespoon Walnut Oil or Extra Virgin Olive Oil
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon balsamic vinegar

Roast (15 - 20 minutes in 375F oven) or grill asparagus (8-10 minutes total, flipping after 4-5 minutes over indirect heat).

In small bowl combine hot water with packet of Healthy Gourmet Kitchen Roasted Red Pepper Dip Mix. Let sit 3 - 5 minutes.

Stir in oil, lemon juice and vinegar to combine. Add salt and pepper to taste. Arrange cooked asparagus on 4 - 6 plates and top with a little of the red pepper mixture.

If you have leftover red pepper chopped sauce, turn it into a salad dressing by adding 2 - 4 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar. You can puree or serve chunky. Store in refrigerator tightly sealed.



Penne Pasta with Kale Pesto and Butternut Squash October 15, 2015 13:40

1 lb Penne Pasta (organic or imported from Europe)
2 lb butternut squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto
1 tablespoon olive oil
Salt and pepper (optional)

Wash and peel butternut squash.

Preheat oven to 350 F.

Cut butternut squash into chunks about 1 inch by 1 inch.

Lightly oil 2 cooking sheets using 1/2 tablespoon of the olive oil, use the other half tablespoon of oil to lightly coat the butternut squash. Spread the butternut squash on the two cooking sheets leaving space between the cubes. Season the squash with salt and pepper to taste.

Roast at 350f for 30 - 40 minutes.

Meanwhile bring a pot of water to boil. Cook the penne pasta according to directions, check to see if pasta is done 3 minutes before package cooking time. Pasta should be cooked al dente ('firm to the bite'), it's not meant to be soft. Pasta cooked al dente has a low glycemic index, overcooking pasta boosts the GI.

Scoop half a jar kale pesto into bowl intended for pasta.

When pasta has completed cooking, drain but do not rinse! Save up to 1/2 cup of the cooking water if necessary to add a little bit at a time to sauce to make the sauce adhere better to the pasta.

Add drained pasta to bowl with pesto and toss. Place serving on plate (one cup pasta) and add roasted butternut squash and gently toss.

Serve warm with optional freshly grated Parmesan cheese.



Zucchini Pappardelle with Pesto July 17, 2015 10:08

3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Pinenuts (optional)
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste

This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini. 

Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.

Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.

Combine cooked zucchini, pesto, salt & pepper in large bowl.

Serve warm topped with Parmesan Reggiano and pine nuts.



One Pot Pesto Primavera June 16, 2015 12:37

Need a healthy dinner in a hurry? Get a healthy dose of vegetables in this one pot primavera. Added bonus there's only one pot to wash.


1 jar Healthy Gourmet Kitchen Pesto

6 - 8 large carrots, scrubbed and peeled

2 heads organic broccoli

Pasta of choice (if using wheat based use unbleached unbromated flour)


Fill large pot with water, cover and heat over high heat.

Scrub carrots, peel and slice into 1/2 thick slices. Put in water (no need to wait for it to boil)

Wash broccoli and cut into florets. Use the stems, they're tasty too!

When water comes to a full boil add pasta. Subtract 7 minutes from pasta cooking time and set timer. For example if your pasta takes 11 minutes to cook according to package, set timer for 4 minutes (11 - 7). Stir pasta as water comes back to a boil.

When timer goes off add broccoli.

If your pasta takes less than 5 minutes to cook, add broccoli and pasta at the same time. If you're using angel hair and it only takes 2 minutes to cook, add broccoli, cook for one minute then add pasta.

Drain pasta but do not rinse!!

Add pasta/ veggies to large bowl and toss with one jar Healthy Gourmet Kitchen Pesto.

Serves 8.