Ingredients:

8 ounces dry cavatappi
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 ounces prosciutto, cut into thin strips
1 ounce shaved fresh Parmigiano-Reggiano cheese

Procedure:

In a large pot of boiling salted water, cook pasta according to the package directions. Reserve about 3 tablespoons of the cooking water and then drain the pasta. Heat 1 teaspoon oil in a pan over medium. Add garlic and cook until fragrant, about minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta - let stand 2 minutes. Stir in parsley, 2 tablespoons oil, salt, pepper, and prosciutto - scatter the top with the shaved cheese. Makes 3 to 4 servings.

Ingredients:

For the meatballs:

1 large egg yolk
2 tablespoons dry bread crumbs
1 tablespoon Dijon mustard
2 tablespoons thinly sliced green onion
1 garlic clove, minced
1/2 teaspoon cayenne pepper sauce
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 ounces ground chicken

For the soup:

1 tablespoons extra-virgin olive oil
3/4 cup chopped onion
2 garlic cloves, minced
1 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
28 ounce can fire-roasted diced tomatoes
2 cups chicken broth
1 cup water
2 tablespoons tomato paste
1/2 cup dry orzo pasta
1 cup frozen peas
1/4 cup fresh grated Parmesan cheese

Procedure:

To make the meatballs: Preheat oven to 375. In a medium bowl, combine egg yolk, bread crumbs, mustard, green onion, garlic, cayenne pepper sauce, salt and pepper. Add chicken and mix to combine. Scoop about 1 tablespoon worth of the mixture and lightly roll it into a ball. Place the meatballs on a foil-lined baking sheet and bake until no longer pink inside, about 15 minutes.

To make the soup: While the meatballs bake, heat oil in a large saucepan over medium, Add onion, garlic, oregano, salt and pepper - cook, stirring occasionally, until the onion has softened, about 5 minutes. Stir in tomatoes, broth, water and tomato paste. Bring to boil, reduce heat, cover and simmer for 10 minutes. Add cooked meatballs and pasta - cover and let simmer until pasta is tender but firm, about 10 minutes. Stir in peas and cook just until heated through. Makes 4 servings.

Ingredients:

3/4 cups Greek-style yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon Mustard
1/4 teaspoon salt
1 teaspoon minced thyme
1 pound boneless/skinless chicken breast, cooked and shredded
1/2 cup seedless grapes, halved
1/3 cup chopped walnuts, toasted
3/4 cup diced Granny Smith Apple
fresh ground black pepper
5″ x 8″ tortillas
5 large leaves Romaine lettuce

Procedure:

In a medium bowl, stir together yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Add chicken, grapes, walnuts and apples - toss to combine. Season to taste with pepper. Lay out the 5 tortillas and add a lettuce leaf on each. Evenly divide the chicken between between the tortillas and roll the tortilla around the filling to serve. Makes 5 servings.

Ingredients:

1 cup chicken broth
1 cup water
1/2 teaspoon salt, divided
1 1/3 cups whole wheat couscous
1/3 cup golden raisins
1/3 cup chopped walnuts, toasted
1/4 cup lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
2 carrots, grated
1 1/2 cups shredded cooked turkey breast
3 cups arugula, chopped

Procedure:

In a medium saucepan, add broth, water and 1/4 teaspoon of the salt - bring to boil. Stir in the couscous and raisins. Cover, remove from the heat and let stand for 5 minutes. Scoop the couscous mixture out into a large bowl and set aside to cool. In a medium bowl, whisk together lemon juice, remaining 1/4 teaspoon of the salt, and the pepper. Drizzle in the oil, whisking constantly, until completely combined. Add the carrots, walnuts, turkey, and arugula to the cooled couscous and toss to combine. Drizzle with the dressing and toss once again to thoroughly coat. Makes 4 servings.