Cooking every meal, every day, can be a lot of work! I’ve partnered with Cuisine Solutions (Be sure to use the DISCOUNT CODE: Carla – for 15% off) and used their delicious healthy products to make easy everyday recipes that are also perfect for the warm summer days ahead. Using their prepared grilled chicken breasts and pork belly are just a couple of quick ways to get dinner on the table without breaking a sweat!
ROASTED RED PEPPER SOUP
2 tbsp olive oil1 small carrot, peeled and coarsely chopped
½ rib celery, coarsely chopped
½ small onion, chopped or ½ cup chopped onion
2 cloves garlic, smashed
1 stem fresh thyme or ¼ tsp dried
1½ cups Cuisine Solutions Fire Roasted Red Pepper Sauce
3 cups chicken or vegetable broth
2 tbsp heavy cream
Salt and pepper
Heat a medium size pot on medium-high. Add the oil and then the carrots, onions and celery. Season with salt and pepper. Cook for 2-3 minutes or until the onions are translucent. Add the garlic and thyme.
Stir in the red pepper sauce and broth. Bring to a boil and reduce the heat to a simmer. Simmer for 20 – 30 minutes or until the flavors develop. Adjust seasoning, if necessary.Add the heavy cream. Simmer for 5 minutes. Remove the thyme stems.
Remove the pot from the stove and puree in batches in the blender until very smooth.Return to the pot and heat when ready to serve.
GARLIC POLENTA CROUTONS
Garlic polenta cakes (as many as desired)
Salt, to taste
Cut each polenta round into 8 wedges
Toss wedges in olive oil.
Place pieces in the air fryer basket (or onto a baking sheet). Bake for about 4 minutes in the air fryer or 10 minutes in a 425° preheated oven. Cook until crispy and brown. Remove and adjust salt, if necessary.
HERB COATED CHICKEN BREASTS
on Mixed Greens with Tarragon Salad Dressing
TARRAGON SALAD DRESSING
3 tbsp Mayonnaise
1 tsp Dijon mustard
2 tbsp Apple cider vinegar
¼ cup Olive oil
½ tsp Dried tarragon
Combine all ingredients in a jar with a lid. Shake vigorously until combined and smooth. Adjust seasoning, if necessary.
Warmed Chicken breasts rolled in chopped herbs then cut into strips
Brush warm chicken with Dijon mustard, then roll in chopped herbs
Mango and Tomato Salad
1 large ripe mango, sliced
3 heirloom tomatoes, cored and cut into wedges
2 teaspoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 small red onion, halved and very thinly sliced
1 Cubano pepper, stemmed, seeded, and very thinly sliced
¼ fresh hot chile, thinly sliced
Fresh herbs, such as parsley, chervil, tarragon, and dill, for serving
Maldon sea salt, for sprinkling
Toss the mangoes and tomatoes with ¼ teaspoon salt in a large bowl and let sit until juicy, about 5 minutes.
Meanwhile, whisk the vinegar, oil, and ¼ teaspoon salt. Add the parsley, onion, pepper, and chile to the peach mixture and toss to mix, then drizzle with the dressing and toss until evenly coated.
Spread on a serving platter and scatter herbs and the Maldon salt on top.