Super Vegetable Pesto Pasta With Pan Seared Oven Roasted Chicken Recipes

ROASTED VEGETABLES WITH PESTO

Steps:

• Heat oven to 400 degrees.
• Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.
• Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.
• Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.
• Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.
• Add the mushrooms whole to the bowl. If they are very large, cut them in half.
• Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.
• Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes.
• After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.
• Remove from the oven and season with salt and pepper.

VEGETABLE PESTO PASTA

Steps:

• Make the pesto by pureéing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth.
• Heat the 1 Tbs oil in a skillet over medium heat and sauté the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp.
• Add 1 cup of the pesto, stir thoroughly, and cook until heated thru.
• Toss the pasta with the pesto-vegetable mixture and serve.

PAN-SEARED VEAL CHOP WITH ROASTED KALE PESTO AND BUTTERNUT SQUASH AND PARSNIP PUREE

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
• Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
• Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
• Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
• Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
• Preheat oven to 450 degrees F (230 degrees C).
• Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
• Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
• Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

SUPER VEGETABLE PESTO PASTA WITH PAN SEARED OVEN ROASTED CHICKEN

Steps:

• Place pin nuts in a non-stick skillet and toast over medium heat until slightly browned (3 to 5 mins).
• While pin nuts are toasting, put remaining 9 ingredients in a food processor.
• When pin nuts are toasted add them to the food processor and mix pesto sauce until smooth.
• In a large pot, start boiling water for pasta.
• Preheat oven to 375 degrees.
• While water is coming to a boil, cut up the asparagus, scallions and tomatoes, keeping them all separate from one another.
• Cook spaghetti according to box directions. Add asparagus to water 5 minutes before pasta is fully cooked, strain, and replace in pot over lowest heat setting. Add pesto sauce to spaghetti and mix.
• Heat oil in oven proof skillet over medium-high heat.
• Fillet chicken breasts in half, sprinkle with grill seasoning, coat with flour and place in skillet and cook 2-3 mins on each side until slightly browned.
• Add tomatoes and scallions to chicken and place skillet into preheated oven.
• Cook chicken for 15-20 minutes.
• When chicken is done, remove from oven.
• Place Pesto-asparagus pasta on a plate and place a slice of chicken on top. Garnish as desired.