Ashley C’s Favorite Antipasti Salad
Ingredients for the salad:
- Baby Arugula
- Roasted Red Peppers
- Marinated Fresh Mozzarella
- Artichoke Hearts, Quartered
- Prosciutto
- Sundried Tomatoes in Oil, Rinsed & Slivered
- Pepperoncini
- Pitted Olives (Kalamata or Castelvetrano)
Ingredients for the dressing:
- Extra Virgin Olive Oil
- De Nigris Balsamic Glaze
- Salt & Pepper (to taste)
Instructions:
- Combine all the ingredients for the salad to taste, adding more or less according to your preference. Ashley likes to chop the salad as well for easier eating.
- Drizzle the extra virgin olive oil and the balsamic glaze over the salad. Top with salt and pepper. Mix.
Add your protein of choice to make the salad heartier. Ashley loves to top it with grilled chicken.
Weeknight Grilled Pork Tenderloin
Ingredients:
- Pork Tenderloin
- Chili Powder
- Paprika
- Salt & Pepper (to taste)
Instructions:
- Create a dry rub of equal parts paprika and chili powder, along with salt and pepper to taste.
- Coat the tenderloin with the dry rub.
- Grill the pork until it reaches an internal temperature of 145 degrees Fahrenheit.
- Slice into ½ inch pieces.
This dish goes great with both rice and potatoes, and a vegetable like sautéed garlic broccoli.
Ashley P’s Go-To Chicken Piccata from the NYT
Ingredients:
- 4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally. (Freezing the chicken breasts for 15 minutes will make slicing them through the middle easier.)
- Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 shallot, peeled and sliced lengthwise
- 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
- ¾ cup chicken stock
- 4 teaspoons drained capers
- Coarsely chopped fresh parsley, for garnish (optional)
Instructions:
- Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
- In a large skillet, heat 3 tablespoons butter and the olive oil over medium-high heat until the butter has melted. Working in batches to avoid crowding the pan, add the chicken and sauté until golden brown and cooked through, about 3 minutes per side.
- Remove the chicken, place on a plate and repeat with the remaining pieces, adding more olive oil if needed.
- Once the chicken is cooked, add the shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
- Reduce the heat to low, then stir in the remaining 3 tablespoons butter, capers and lemon juice, to taste. Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top. Garnish with parsley if desired.