Dinner Made Easy

Cooking three square meals a day can become exhausting fast. Each meal you make doesn't have to be a big production in the kitchen to be delicious, nutritious and satisfying. Often times, the best recipes are the ones that are simple and tasty. These simple and manageable recipes from our alum will be so easy and delicious, you'll wonder how it's possible! 

Pistachio Pesto Pasta by Chef Tim Hollingsworth

Ingredients

• 1 box of Rigatoni pasta
• 5 cloves of Garlic
• 1 cup Grape-seed Oil
• 1 cup Olive Oil
• 1 cup Pistachios
• 4 oz Parmesan
• 4 oz Basil
• 5 oz Arugula
• 2 teaspoons Salt
• Lemon Juice to taste (1-2 lemons)
• Pepper to taste

For Garnish

• Parmesan
• 1/4 cup Pistachios, chopped
• 1 8oz jar of Sun Dried Tomatoes, optional
• Basil Leaves

Directions

1. In a large pot boil water and cook pasta according to box instructions.
2. In a blender, blend all ingredients.
3. Garnish with Parmesan, Pistachios, Sun Dried Tomatoes and Basil Leaves.

Check out Chef Tim and his family make this easy Pistachio Pesto Pasta on his YouTube Channel!

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Braised Chickpeas by Chef Nyesha Arrington

Ingredients

• 2 cup Dried Chickpeas, soaked overnight (1qt after soaked)
• 1 cup Coconut Milk
• 3 cup Mirepoix, cut in 1inch pieces
• 2 tablespoons Tomato Paste
• 3 Garlic Cloves, smashed
• 1 tablespoon Turmeric Powder
• 1 tablespoon Paprika
• 2 teaspoon Ground Cumin
• 3 tablespoon Kosher Salt
• 1/4 cup Italian Parsley, chopped
• 3 quarts Water
• 1 small bunch Spinach
• Coconut Oil
• Curry Leaf 

Directions

1. In a heavy bottom pot sautée mirepoix & garlic in coconut oil, add 1 tablespoon salt to vegetables. Cook 10 mins on med heat.
2. Add tomato paste, turn to low add a little more coconut oil. Cool 5 mins, be careful not to over caramelize tomato paste.
3. Add spices, mix on low heat, add chickpeas, coconut milk, water, ½ the chopped parsley & remainder of salt, turn up heat to high, once pot is boiling add add curry leaf, cover turn heat down to med let cook about 25 mins.
4. Stir occasionally, carefully take out a ¼ of stew and blend to smooth texture. Add blended soup back to the pot, mix.
5. Turn heat to low cook 20 mins. Adjust viscosity to your personal preference by adding more water. Add torn spinach leaves. Simmer 5-10 mins. READY!!! Garnish with sliced radishes, avocado, cilantro, arugula, chili oil.

See Chef Nyesha's final dish on her Instagram!

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One Pan Wild Salmon by Chef Seamus Mullen

Ingredients

• ¼ Cup EVOO From Spain
• 1 Zucchini, Cut Into Chunks
• 1 Summer Squash, Cut Into Chunks
• ½ Cup Mixed Cherry Tomatoes
• 1 Bulb Fennel, Thinly Sliced¼ Cup White Wine
• 1 Lemon, Thinly Sliced, Seeds Removed
• 1 Cup Green Beans, Cut Into 1” Pieces
• Small Bunch Of Ramps Or Scallion Bulbs, Plus Greens Thinly Sliced
• 2 Cloves Garlic, Grated
• 2 Wild Salmon Filets, 6oz Each
• Salt, Pepper And Lemon Zest
• 1 Tsp Harissa Powder Or Smoked Paprika
• A Handful Of Fresh Herbs Like Basil, Tarragon Or Summer Savory

Directions

1. Pre-heat oven to 350F.
2. In a large roasting pan combine all the vegetables, season thoroughly with salt, pepper and harissa powder and toss with olive oil.
3. Season the salmon with salt and pepper and top with a few slices of lemons, nestle on the vegetables and roast in the oven for 18 minutes.
4. Serve with a drizzle of fruity Extra Virgin Olive Oil from Spain and fresh herbs, I like to use basil and tarragon, but any bright herbs will do!

See Chef Seamus's full recipe and more on his website!

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Salad with Leeks by Chef Chris Cosentino

Ingredients

• 1 Potato, peeled
• 3 Leeks
• 1 Hard Boiled Egg
• 1 Lemon or Lime
• O Citrus Champagne Vinegar
• California Extra Virgin Olive Oil
• Chopped Capers
• Fennel Fronds
• Mixed Herbs

Directions

1. Trim greens off top of leeks. Save for another recipe! Remove the roots from the leeks.
2. Turn on cast iron skillet on high heat. Place leeks in the pan and cover with lid. Turn occasionally.
3. Meanwhile, dice potato in consistent and even cubes. Place into a pot of salted, cold water.
4. Place potatoes on medium heat and bring to a simmer.
5. Tear your herbs into a bowl. Basil, cilantro, and tarragon will do just fine! Add some of the fennel fronds to the mix too.
6. When you can start to smell a slight burn on the leeks, turn them over.
7. Once potatoes are soft and simmering, drain potatoes and place on a cookie sheet to cool.
8. Once the leeks are burnt on the outside and soft on the inside, remove from heat.
9. Remove outer leaf and trim the ends from leeks. Place inside of leeks into a casserole dish. Save the outer leaf for a burnt vinaigrette for another day! 
10. Add drizzle of champagne vinegar, lemon zest, lime zest, Extra Virgin Olive Oil, and juice from half a lemon to the casserole dish with the leeks. Wrap in plastic and let cool for one hour.
11. Once cool, chop leeks in half and place on dinner plate. Take two spoonfuls of vinaigrette from the casserole dish and add to the cool potatoes. Season with salt and pepper. Stir until coated. Spoon potatoes over leeks. Cut hard boiled egg in half and place on top of potatoes. Dress herb salad with vinaigrette from casserole dish and place on top of eggs, leeks and potatoes. Enjoy!

Cook this dish along with Chef Chris on his IGTV video!

Bon appétit! What will you be having for dinner tonight? Snap a photo and tag us on Instagram @lexusallstarchefclassic for our own dinner inspiration!