Flavors of Italy in a light dinner that packs in nutrients and taste.
Created by: Emily WilsonRecipes included in this meal:
- Linguine with Roasted Garlic Sauce
- Tomato-Basil Bruschetta
- Kale Salad with Parmesan and Balsamic Syrup
Ingredients
- Beefsteak Tomatoes
3 - Fresh Basil
1/3 Cup
2 Tablespoons - Fresh Lemon Juice
2 Tablespoons - Garlic
2 Cloves - Head Of Garlic
1 - Kale
5 Cups - Shallots
1 Tablespoon - Parmesan Cheese, Grated
1/4 Cup - Ricotta Cheese
1 1/4 Cups - Italian Bread Loaf, Unsliced
8 Slices - Linguine
3/4 Pound - Pine Nuts
1/4 Cup - Black Pepper
- Kosher Salt
- Balsamic Syrup
2 Tablespoons - Extra Virgin Olive Oil
7 Tablespoons
Kitchen Equipment
- 1 Broiler
- 1 Oven
- 3 Stove Top
- Chef’s Knife
- 1 Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 2 Mixing Bowl, Large
- Paring Knife
- 1 Pot, Large (4-6 QT)
- 1 Saute Pan, Medium (10″-12″)
- 1 Saute Pan, Small (8″-9″)
- Serrated Knife
- 2 Sheet Pan
Steps for Tomato-Basil Bruschetta
Prep Steps
- Cut the bread into 1/2 inch thick slices to measure the indicated amount. Place on a sheet pan.
- Gently smash the garlic under the side of your chef’s knife to remove the peel. Slice one clove in half, then mince the remaining garlic.
- Finely chop a shallot to measure the indicated amount. Add to the minced garlic.
- Pick basil leaves off the stems. Pile leaves on top of each other and slice crosswise into thin ribbons to measure the indicated amount.
- Use a small knife to cut around the cores of the tomatoes. Remove the cores and discard. Cut the tomatoes into 1/2 inch diced pieces.
Cook Steps
- Preheat the broiler on high.
- Heat a medium saute pan over medium-high heat. Add olive oil and warm.
- Once oil is warm, add the chopped shallots. Saute until softened. Do not brown.
- Once shallots are softened, add the chopped tomatoes, garlic and basil. Season with salt and pepper to taste. Stir to combine, and cook for 1-2 minutes to release the flavor of the basil.
- Transfer the cooked tomatoes to a clean dish.
- Drizzle olive oil over the bread slices. Place the bread under the broiler and toast until golden, about 3-5 minutes.
- Rub each slice of toasted bread with the insides of the halved garlic clove. Season each slice with salt.
- Divide the tomato mixture evenly among the toasted bread slices.
- Transfer the tomato-basil bruschetta to a serving platter or to dinner plates. Ready to eat!
Steps for Kale Salad with Parmesan and Balsamic Syrup
Prep Steps
- Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-size pieces to measure the indicated amount, and soak in a large bowl of cold water. Agitate the water to help release any dirt from the kale.
- Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.
- Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as the kale sits.
Cook Steps
- Heat a small saute pan over medium heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.
- Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.
- Transfer the kale salad with Parmesan and balsamic syrup to salad bowls. Ready to eat!
Steps for Linguine with Roasted Garlic Sauce
Prep Steps
- Rub the head of garlic to remove any excess outer skin, then slice the head of garlic in half horizontally.
- Place the halves of garlic on a sheet pan with the cut side up. Drizzle with olive oil and season with salt and pepper.
- Pick basil leaves off the stems. Pile leaves on top of each other and slice crosswise into thin ribbons to measure the indicated amount.
Cook Steps
- Preheat the oven to 400 degrees.
- Place the garlic in the preheated oven and roast until very tender and golden, about 25-30 minutes.
- Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
- Once water is boiling, add 1 tablespoon of salt and stir in the linguine. Cook until tender but with a slight bite, about 10-11 minutes, or according to the package instructions.
- Once you drain the pasta, drizzle it with a bit of olive oil to prevent it from sticking while it waits for the sauce to be prepared. You can do this right in the colander. Just be sure to toss it so the olive oil is coated evenly.
- Once garlic is finished roasting, let it sit for 5 minutes until it’s easier to handle.
- Once the garlic head is cool enough to handle, squeeze the garlic cloves out of the skin.
- After you’ve strained the pasta, place the pot back over medium heat. Add olive oil and warm.
- Once oil is warm, add the garlic and stir. As you stir, use the back of a spoon to smash the garlic into a paste.
- Add the ricotta cheese and fresh basil to the garlic and stir until sauce is smooth. Add the linguine and season with salt and pepper to taste. Stir to combine well, then remove from heat.
- Transfer the linguine with roasted garlic sauce to a serving bowl or dinner plates. Serve warm!