Has there ever been a restaurant that you went to all the time just because of one or two dishes you were absolutely in love with? Well, it’s happened to me. But then, I found these five GREAT recipes that are delicious and easy to make. Try these, and maybe you’ll find a new dish you love, but you won’t have to leave your house to find it!  

Here are my top 5 favorite dishes.

 

#1)  Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

  Ingredients

• 1/4 cup freshly squeezed lemon juice  
• 1 small shallot, chopped
• 1/4 cup pure olive oil
• 1/4 teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound arugula
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

 

 #2) Whole-Wheat Pasta Salad with Walnuts and Feta Cheese

 Ingredients

•  1/2 pound whole-wheat fusilli or other spiral shaped pasta
• 1/2 cup walnuts
• 1/2 cup crumbled feta cheese
• 1/2 cup diced red onion
• 1 1/2 cups chopped baby spinach leaves
• 2 tablespoons walnut oil
• 2 tablespoons red wine vinegar
• 1 clove of garlic, minced (about 1/2 teaspoon)
• 1/2 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper

Directions

Cook the pasta according to the directions on the package. Drain the pasta, rinse it under cold water, and put it in the refrigerator to chill.

In a dry sauté pan toast the walnuts over a medium-high flame until they are fragrant, about 2 minutes. Set the walnuts aside to cool then chop them coarsely.

In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion, and spinach. In a small bowl whisk the oil, vinegar, garlic and mustard. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper.

 

 #3) Mozzarella Salad

Ingredients

•  16 pieces bocconcini, bite sized mozzarella balls
• 1 pint multi colored, yellow or red heirloom cherry tomatoes
• 4 scallions, whites and greens, thinly sliced on an angle
• 1/2 cup coarsely chopped parsley leaves
• 1/2 cup thinly sliced basil, 10 to 12 leaves
• 2 tablespoons red wine vinegar, eyeball it
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and pepper

Directions

Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

 

#4) White Pizza

Ingredients

• 1 store bought pizza dough – or pick one up from your favorite pizzeria
• Extra- virgin olive oil, for drizzling
• 2 cups whole or part skim ricotta
• 2 cloves garlic, finely chopped
• Handful flat-leaf parsley, finely chopped
• 2 cups shredded mozzarella or provolone, 1 pouch
• 10 fresh basil leaves, 1/2 cup, shredded

Directions

Preheat a pizza stone if you use one along with the oven to 425 degrees F.

Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

 

#5) Chocolate Thumbprint Cookies

Ingredients

• 1 cup very finely ground almonds
• 1 (16-ounce) container dark chocolate frosting
• 4 tablespoons (1/2 stick) butter, at room temperature
• 2 1/2 cups graham cracker crumbs
• 1/2 teaspoon pure almond extract
• 48 chocolate kiss candies (recommended: Hershey’s)

 

Directions

Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond. extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

I hope you have fun making these dishes!!