Pasta E Fagioli (or “pasta and beans” in Italian) features an aromatic broth with tomatoes, carrots, garlic, Italian spices, and marsala wine.  It is delicious any time of the year, and can be served as a soup or ladled as a stew over pasta.  Sauvignon blanc is an excellent pairing for this dish. Buon appetito!

Serves 2-4

Instructions:

1. In a 3-quart pot, boil water, one tablespoon of olive oil, and juice of 1/2 lemon. Cook pasta according to package directions.
2. In a 6-quart pot, melt butter and olive oil on medium-high heat for one minute, then add the chopped onion, cooking for an additional 5 minutes until shimmering.  
3. Add the garlic, carrots, and celery to the same pot, sauteeing for 3 minutes. Add marsala wine to deglaze for a minute or two.  
4. Add tomatoes, oregano, basil, bay leaf, and hot pepper flakes. With a lid, cover the pot and simmer on low heat for 15 to 20 minutes.  Add chickpeas, stir, and continue to simmer on low heat.
5. Once the pasta is cooked, strain it and divide into soup bowls.  Ladle the desired amount of pasta e fagioli over the pasta. Garnish with parmesan cheese and chopped parsley.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

This one-pan Caribbean Chicken recipe has it all – salty, sweet, and a bit of heat! Cajun-spiced chicken breasts are simmered in a coconut-ginger-lime sauce, then topped with sweet pineapple salsa. Serve with rice and seasoned black beans for an out-of-this-world weeknight meal.

The best part of this recipe: any leftover coconut pan sauce can be used as a base for a coconut curry noodle dish tomorrow! See notes for a bonus recipe for Coconut Curry Udon Noodles.

Adaptable to be Gluten-free

Serves: 4 

Directions:

1. 1. Slice each chicken breast in half lengthwise if you have not already done so, then season both sides of the cutlets with the Cajun seasoning.  Set aside.
   2. On a separate cutting board, dice pineapple, mango, tomatoes, and jalapeno pepper.  Combine all ingredients in a small bowl, reserving half of the jalapeno pepper.  Squeeze 1 Tbsp of lime juice over the bowl and mix.  Set aside.
   3. Heat 1 Tbsp olive oil in a large skillet with high sides over medium heat.  Place the seasoned chicken in the pan and sear for 3-5 minutes per side, until both sides are golden brown.  Transfer the chicken to a clean plate and allow to rest.
   4. Returning to the skillet, add 1 Tbsp olive oil; once heated, add the onions and saute about 5 minutes until beginning to brown.  Add the garlic, grated ginger, and remaining jalapeno pepper from step 2, and cook for an additional 2 minutes.
   5. Add the chicken stock to the pan, scraping up any browned bits (that’s where all the flavor is!).  Once the stock begins to boil, add the soy sauce and remaining lime juice, and allow the sauce to simmer until thickened, about 10 minutes.  Pour the coconut milk (or coconut cream) into the pan, stirring until fully incorporated.  
   6. Nestle the chicken into the sauce, and allow the chicken to cook for an additional couple of minutes or until the chicken is fully cooked.
   7. Top with the pineapple salsa, and serve with rice, seasoned black beans, and a lime wedge.  Enjoy!

Notes:

1. Slicing the chicken breasts in half lengthwise shortens the overall cooking time of this dish.  You can opt to pound them to a 3/4” thickness instead.  If you are leaving the chicken whole, you will need to increase your cooking time.
2. The sauce for this recipe should be thin like a pan sauce, not thick or heavy like a gravy.  If you want to make it thicker, whisk together a slurry of 1 Tbsp cornstarch with 1 Tbsp cold water, then gradually add this to the sauce.

This recipe is from of Home Chef and OPL Community member Kristina Shane.