Roasted Cauliflower and Kale Salad & Chicken Penne Casserole
Roasted Cauliflower and kale salad
Ingredients
For the salad:
· 1 head cauliflower, cut into small florets*
· 1 tbs olive oil
· 1 bunch kale, de-stemmed and chopped*
· 1/2 of a red onion, thinly sliced
· 1/3 cup dried tart cranberries
· 1/2 cup walnuts, toasted and chopped
· 1/3 cup crumbled feta cheese*
· salt and pepper to taste
For the dressing:
· juice of 1 lemon
· 1 tsp Dijon mustard
· 1 tsp honey*
· 3 garlic cloves, minced
· 1/4 tsp salt
· 1/4 tsp pepper
· 2 tbs olive oil
Instructions
1. Preheat the oven to 425℉. Line a baking sheet with parchment and place cauliflower on the baking sheet. Drizzle with one tablespoon of the olive oil and season with a few pinches of salt and pepper. Roast for 25-30 minutes until deeply golden and caramelized.
2. While the cauliflower is roasting, make the dressing. Combine lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl and whisk to combine. Add the remaining 2 tablespoons of olive oil and whisk again to combine.
3. Add kale to a large mixing bowl and add half of the dressing, along with a generous pinch of salt and freshly cracked black pepper. Massage the dressing into the kale for a minute or so until the kale reduces in volume and gets softer.
4. To assemble the salad, add the roasted cauliflower, red onion, cherries, walnuts and feta to the kale and toss. Add the remaining dressing and toss again. Season with salt and pepper to taste and serve!
*In flyer January 22-28, 2023
Recipe and photo credit: Spices in my DNA
Chicken Penne Casserole
Ingredients
· 1-1/2 cups uncooked penne pasta
· 1 tbs canola oil
· 1 lb boneless skinless chicken thighs, cut into 1-inch pieces*
· 1/2 cup chopped onion
· 1/2 cup chopped green pepper
· 1/2 cup chopped sweet red pepper
· 1 tsp dried basil
· 1 tsp dried oregano
· 2 tsp dried parsley flakes
· 1/2 tsp salt
· 1/2 tsp crushed red pepper flakes
· 5 garlic cloves, minced
· 1 can (14 oz) diced tomatoes, undrained
· 3 tbs tomato paste
· 3/4 cup chicken broth
· 2 cups shredded mozzarella cheese*
· 1/2 cup grated Romano cheese*
Instructions
1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers, and seasonings; sauté until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes.
3. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
*In flyer January 22-28, 2023
Recipe and photo credit: Taste of Home