For this week’s post we are focusing on easy to prepare Italian comfort dishes. Our chefs have put a better-for-you spin on some classic homestyle entrees and sides.

Kale Caesar Salad

Who doesn’t love a caesar salad, we think its even better when we substitute romaine with kale. Our chefs love make their own dressings and we are happy to share this recipe with you! Feel free to add your favorite protein (chicken, shrimp or salmon) for a great lunch or dinner option.

INGREDIENTS

Extra virgin olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper
2 slices of day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated parmesan cheese
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 to 3 anchovy fillets
2 shakes Worcestershire sauce
Kosher salt
1 bunch of kale, tough stems removed, cut into ribbons

DIRECTIONS

Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.

In the bowl of a food processor, combine the parmesan lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.

Chef Carolyn’s Crispy Mozzarella Sticks

These mozzarella sticks are an easy to make lunch or snack option. We recommend pairing them with your homemade marinara sauce, or spicy ketchup.

INGREDIENTS

one 1 pound mozzarella log, fresh, or round balls (all options work well)
1-2 cups of breadcrumbs
1 cup of flour
2 eggs
salt and pepper to taste

DIRECTIONS

Cut the mozzarella into sticks about 1/2 inch wide.

In a small bowl, beat the two eggs with a fork. Pour into a flat bowl.

Lay out two dinner sized plates. Add flour and salt and pepper to one, and with breadcrumbs on the other.

Dip each stick first in flour, then egg, then breadcrumbs.

One you have breaded all the sticks, put them in the freezer.

When they are frozen (about an hour) heat a little olive oil in a skillet and brown the sticks so they are crunchy on the outside and beginning to melt on the inside.

Enjoy with your preferred dipping sauce.

Quinoa Cauliflower Meatballs

These meatballs are often on our menus for pasta day and are a favored but students and faculty. They make for a great better-for-you addition to your “Meatless Monday” menu, or your pasta Sunday dinner.

INGREDIENTS

1 head of cauliflower, chopped into florets
3 cups cooked quinoa and/or brown rice
3/4 cups of a “dry ingredient” (oat flour or breadcrumbs)
4 eggs
1/2 tablespoon of chili powder
1 tablespoon of cumin
1 teaspoon of paprika
2 teaspoons salt
enough olive oil to cover the bottom of a frying pan with a thin coating

DIRECTIONS

Boil a large pot of water. Cook the cauliflower florets for about 5 minutes, or until till fork-tender. Drain well.

Pulse the quinoa and cauliflower through a food processor until semi-smooth. Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball)

Heat a thin layer of olive oil in a skillet over medium heat – add the balls and cook for a few minutes on each side – they will need to be gently turned every so often to get browned all the way around. Serve with yummy sauces, salads, bowls.

** This recipe yields quite a few meatballs. These meatless meatballs can also be frozen and served at a later time.

Chef Mike’s Chicken Marsala

This classic Italian dish is one of Chef Mike’s favorites. This recipe is require simple preparation and pairs really well with our meatless meatballs!

INGREDIENTS

1.5 pounds of chicken
1/4 cup extra-virgin olive oil
8 ounces cremini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
1-2 cups of flour
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

DIRECTIONS

Put the chicken breasts side by side on a cutting board. Lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.

Pour flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat oil over medium-high flame in a large skillet. Once the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.

Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches, if the pieces don't fit comfortably in the pan.

Once the chicken is fried, move to a large platter in a single layer to keep warm.

Add the mushrooms to your pan, season with salt and pepper and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes.

Pour the Marsala wine in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.

Stir in the butter. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through.

Season with salt and pepper and garnish with chopped parsley before serving.

Easy and Delicious Energy Bites

These easy to make energy bites are a perfect snack or sweet treat. This is a really fun activity for kids to make on their own. We love this recipe and hope you do too!

INGREDIENTS

1 cup cooked white quinoa (quinoa will need to be refrigerated and cooled for this recipe)
1 cup quick cooking oats
¼ cup refrigerated sunflower seed butter (favorite nut or seed butters can be used as well)
⅓ cup mini chocolate chips (can use vegan chocolate chips)
1/4 cup maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon cinnamon
¼ teaspoon sea salt

DIRECTIONS

Line a small baking sheet with wax or parchment paper and set aside.

Combine all ingredients in a medium sized mixing bowl. Stir until well incorporated.

Using your hands, roll the mixture into individual small balls. The recipe makes about 12 energy bites that are approximately 1.5 inches in diameter. But any size will do.

Place the small balls onto the lined baking sheet and place in the freezer for 4 hours or overnight. Enjoy your snack straight out of the freezer!