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@toscanos_table

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lemon chicken meatballs with bone broth orzo and green beans!! chicken meatballs + green beans:1 lb ground chicken1 small yellow onion1 small zucchini 3 cloves minced garlic1 egg1/2 cup grated parmesan cheese1/4 cup breadcrumbs1 tbsp finely chopped parsley2 lemons - zest 1 for the meatballs, juice for the orzo, then use half of the second for the green beans and half for serving wedges1/2 tsp salt1/4 tsp black pepperother: 1 bag green beansolive oil spray optional: extra parmesan cheese + lemon for servingcreamy bone broth orzo:1 cup orzo1 small yellow onion (1/2 cup chopped)3 cloves minced garlicjuice of 1 lemon2 cups chicken bone broth1/4 cup heavy cream (or any milk of choice) 1/2 cup parmesan cheese1/2 tsp saltDirections:1. Preheat oven to 400°.2. While oven is preheating, prep all meatball ingredients: grate the zucchini and squeeze out any excess liquid, grate the onion, mince garlic, chop parsley, grate parmesan, and zest the lemon. Also prep orzo ingredients at this time as most are the same. Set the orzo ingredients aside, then combine the meatball ingredients, mix well, and roll into meatballs. Place on a lined baking sheet.3. Spray the meatballs with olive oil and bake for 20 minutes, or until fully cooked. After 20 minutes, I like to spray the meatballs again and broil 1-3 minutes to brown the tops.4. While meatballs are baking, make the orzo. Heat a pot over medium-low heat then add a little olive oil. Cook the onion until translucent, then add the garlic for 1-2 minutes. Stir in the orzo without liquid yet and toast for 1 minute. Then add the bone broth and lemon juice, bring to a simmer, cover, and cook 10-15 minutes until the liquid is mostly absorbed. Stir every few minutes so the orzo doesn’t stick to the bottom. Once the liquid is absorbed, mix in cream, parmesan, and salt to taste.5. Finally for the green beans - microwave for 3 minutes until green beans are mostly cooked, then transfer to a hot pan with olive oil, salt, and pepper until they have a nice sear. Finish with juice of half a lemon. 6. Assemble plates with creamy orzo, meatballs, green beans, extra parmesan and lemon slices. ENJOY! by @toscanos_table

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4 days ago

One of my top favorite summer dinners <3 grilled bruschetta chicken with angel hair and asparagus !!balsamic chicken:1 lb chicken breasts2 cloves minced garlic1/4 cup balsamic vinegar1 tbsp olive oil1 tsp dried oregano1 tsp crushed red pepper flakes1 tsp honeysalt & pepper1 small mozzarella cheese logtomato basil bruschetta:2 cups cherry tomatoes1/3 cup fresh basil chopped 1 clove minced garlicdrizzle of good extra virgin olive oil + balsamic vinegarFlakey sea saltPepper +angel hair, parmesan cheese, & extra basil for serving! Directions:1. First mix together the balsamic marinade (balsamic vinegar, olive oil, garlic, oregano, red pepper flakes, honey, salt & pepper) ingredients. Then trim chicken and slice in half so pieces are about 1/2 inch thick. Add chicken to a bag with all of the marinade- mix around then add to the fridge while you prep everything else. At this time get water boiling for pasta. 2. Next, slice cherry tomatoes and add to a bowl with the basil, 1 clove minced garlic, a drizzle of olive oil & balsamic, flakey salt and pepper. Mix around and let sit so the tomatoes can marinate in all the flavor!!3. Next, get veggies ready for the grill - trim asparagus and coat with olive oil spray, salt, & pepper. Also slice the mozzarella into thin slices so it’s ready for the chicken. 4. Once the water is boiling for the pasta - salt the water and add pasta. Cook according to package instructions then strain, and add to a bowl with a drizzle of good olive oil and salt so it doesn’t clump together. 5. Once you’re ready to grill - Heat a greased grill over medium/high heat. Once hot, add chicken and cook for about 3-5 minutes each side with the grill closed. These will grill super quick since they are sliced in half. Also add the asparagus and cook for about 10 minutes total - rotating every few minutes. When chicken is almost done on the second side, add a couple slices of the mozzarella and then cover the grill until melted. Remove chicken from the grill and cover to keep warm. 6. Serve chicken + angel hair with bruschetta topping directly on top. Serve with parmesan cheese, extra basil, and ENJOY!!! #fyp #d by @toscanos_table

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12 days ago

your weekly dinner menu for july is hereeeeee 💛 the perfect mix of proteins and flavors with all the best seasonal produce !!! tomatoes, peaches, CORN 🥹🥹🥹 let me know what you're making this week !!! #dinner #dinneridea #summerdinner #healthy #fyp by @toscanos_table

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14 days ago

Simple summer dinners <3 grilled steak with roasted Japanese sweet potatoes, broccolini, and the best chimichurri ever !!!! ingredients: 2 filets2 large Japanese sweet potatoes 1 bunch broccolini Olive oil spraySalt & pepperBalsamic vinegar Toasted sesame chimichurri (chimichurri recipe is from @halfbakedharvest that I’ve been making for years!) 1 cup fresh cilantro chopped3 green onions sliced 1 jalapeño seeded and chopped 2 tbsp toasted sesame seeds2 tbsp rice vinegar1/4 cup good olive oil Juice of 1 lime1/2 tsp salt, + more if needed! directions: 1. About an hour before grilling - remove steaks from fridge and add to a baking sheet. Coat generously with balsamic vinegar, salt, and pepper. Add to both sides and mix into the steak, then let them sit at room temp for 1 hour so the steaks cook evenly. 2. Once you are ready to cook everything - preheat oven to 400 degrees. Wash and dry potatoes and then cut into large wedges. Add potatoes to a lined baking sheet and then spray with olive oil and sprinkle with salt. Add to the oven for 30-45 minutes - flip halfway through and cook until potatoes are golden and crispy on the outside. 3. Once potatoes are cooking, prep the chimichurri. Heat a small skillet over medium-low heat and add in the sesame seeds. Toast for a few minutes until seeds are golden- careful not to burn!! Next chop the cilantro, green onions, and jalapeños super fine. Add everything to a bowl with the sesame seeds, rice vinegar, lime juice, olive oil, and salt. Mix together and set aside. 4. Next, trim broccolini and add to a lined baking sheet. Spray with olive oil + salt & pepper, mix around, and add to the oven with potatoes for 10-15 minutes. 5. For the steaks - preheat grill to high heat and spray with avocado oil. With grill open - sear the steak for 2 minutes on each side. Then lower the heat slightly and cook for 5-8 minutes (depending on thickness) on both sides with grill open. Remove steaks and cover with foil to rest for 5 minutes. 6. Remove sweet potatoes + broccolini from the oven and slice steak. Serve everything with the chimichurri + flakey sea salt. ENJOY!! by @toscanos_table

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14 days ago

Summer pesto chicken skillet with seasonal veggies - a new summer staple !! 💛Ingredients: -1 lb chicken breast-1/2 cup pesto*-1/2 white onion-3 cloves garlic-1 zucchini-1 yellow squash-1 bag green beans (2 cups chopped) -2 large ears of corn or 4 small peeled corn cobs -juice of 1 lemon-goat cheese, parmesan, burrata (any cheese you love with pesto :)) -1/4 cup pine nuts-extra fresh basil for serving :) *homemade pesto: 1 1/2 cups fresh basil1 1/2 cups spinach1/2 cup raw pine nuts1/3 cup parmesan cheese 1/3 cup olive oil juice of 1 lemon 2 cloves of garlicsalt/pepper/red pepper flakesDirections: 1. First make the pesto - preheat oven to 350. Add all of the pine nuts (for both pesto and topping) to a baking sheet and toast for 3-5 minutes until they are slightly golden - be careful as they burn quick and you just want them slightly toasty! Reserve 1/4 cup of the pine nuts for topping, then add all ingredients except olive oil to a food processor and pulse for about a minute. Then add in olive oil and pulse until pesto is creamy. Set pesto aside while you prep everything else. 2. Next, chop all the veggies (white onion, garlic, zucchini, yellow squash, green beans, and corn) as the rest of the meal will come together quick. 3. Next, for the chicken - trim your chicken breasts and then cut into cubes - whatever size you prefer. Then heat a skillet over medium-high heat with a little olive oil. Once the oil is hot, add in chicken with a pinch of salt & pepper and cook for about 10 minutes or until chicken is cooked through. 4. Once the chicken is done, remove from the pan and add in the onions. Cook for a few minutes on their own and then add in garlic. Mix together and cook for another minute or two, careful not to burn. Then add in the rest of your veggies and mix everything together. Cook veggies for about 10-15 minutes or until veggies are soft and start to have a nice char. Finally, add the chicken back in with 1/2 cup of the pesto and juice of 1 lemon. Mix everything together until well combined. 5. Serve the mixture in bowls and top with your cheese of choice, toasted pine nuts, and extra fresh basil. ENJOY !! by @toscanos_table

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16 days ago

Shrimp noodle bowls with all the fresh veggies, herbs, and the perfect peanut sauce !! My ideaaaaal weeknight meal this was so so perfect, quick, and healthy !! Bowl ingredients: 1 lb shirmp 1 pack of butter lettuce / lettuce of choice (I am obsessed with the @organicgirl sweet crunchy mix) 1 pack of vermicelli rice noodles 1 large carrot1 red bell pepper1 mini Persian cucumber 1/4 red onion1/4 cup roasted salted peanuts optional jalapeño slices for some spice Fresh mint, cilantro, and extra limes for serving! Peanut sauce: 1/2 cup creamy peanut butter1/3 cup toasted sesame oil1/3 cup pure maple syrup1/4 cup coconut aminos 1 inch ginger2 large cloves garlic1 large orange (1/3 cup) 2 limes (1/3 cup juice)1 tsp jalapeno hot sauce or siracha - I loveeee @yellowbirdsauce 1 tsp saltDirections: 1. Get your water boiling for the rice noodles and then start on the peanut sauce. Add all of the peanut sauce ingredients to a blender or food processor and pulse together until smooth. Set the sauce aside until you are ready to assemble the bowls. 2. While the water is boiling, next prep all of the fresh veggies. Slice the carrots, bell peppers, cucumber, red onion and jalapeno super thin. Also prep any fresh herbs for topping (mint + cilantro) and crush your peanuts. 3. For the shrimp - remove the tails from shrimp and pat dry. Then heat a skillet over medium-high heat and add in some olive or avocado oil. Once hot, add in the shrimp with a little salt + pepper and sear for about 3 minutes on each side or until shrimp is fully cooked - careful not to overcook. Once shrimp is done, remove from the pan and set aside. 4. Finally, make sure noodles are cooked according to package instructions - usually rice noodles cook super quick so I do this last and then rinse with cold water so they don’t stick together. 5. Assemble your bowls with the butter lettuce as the base, noodles, all the fresh veggies/herbs, shrimp and peanut sauce. ENJOY!!! #healthycooking #healthydinner #weeknightdinner #fyp by @toscanos_table

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18 days ago

grilled elote chicken bowls - maybe my favorite taco bowl situation yet !!!!Chicken Ingredients: 1 lb chicken breast 1/3 cup extra virgin olive oil 3 cloves garlic minced zest of 1 lime juice of 2 limes 1 tsp paprika 1 tsp chili powder 1 tsp cumin 1/2 tsp saltElote Corn topping: 4 ears of corn 1/3 cup cotija cheese 1 jalapeño 3 green onions 1/2 cup cilantro 1/2 cup plain greek yogurt or sour cream 1/3 cup avocado oil mayo juice of 2 limes 1 tsp paprika 1 tsp chili powder 1/2 tsp saltEverything else: 1 head romaine lettuce 1 cup dry white rice (or frozen rice) 1/2 cup cilantro juice of 1 lime chips for dipping! extra cilantro + limes for serving!Instructions:1. First trim the chicken and mix together the marinade ingredients. Add chicken to a ziplock bag and pour in all of the marinade. Put back in the fridge for at least 30 minutes or as long as you have.2. Once you're ready to cook, start rice and prep the corn topping - chop the jalapeño, green onion, and cilantro and set aside. Then add the yogurt, mayo, lime juice, salt, paprika, and chili powder to a mixing bowl and whisk together until smooth. Scoop out 1/2 cup of the sauce for serving and set aside until corn is grilled.3. Next, heat greased grill to medium-high heat and get out corn. Add olive oil spray, salt, paprika, and chili powder to corn and make sure it’s well coated. Then add the corn and chicken to the grill- cook chicken for 6 minutes on each side (with the grill closed) or until chicken reaches 165 degrees. The corn just needs rotated around until it has a nice char on all sides. While chicken and corn are grilling, chop your romaine and extra limes/cilantro so everything is ready. Once finished, remove chicken + corn from the grill and let the chicken rest for about 5 minutes while you finish the corn topping.4. For the corn- slice off the cob and add to the sauce with the jalapeños, green onions, cilantro, and cotija cheese. Mix until well combined.5. Finally, slice the chicken, fluff the rice and add in cilantro + lime. Assemble the bowls with lettuce, rice, chicken, SO much corn topping, chips and extra lime juice + cilantro. ENJOY!!! by @toscanos_table

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a month ago

Simple summer dinners forever and ever <3 grilled salmon, veggies, and the best tomato + peach + basil salad with burrata! ingredients: 2 filets of salmon (ask for a 6 oz filet for however many people you are serving!)1 zucchini1 head of asparagus2 ripe peaches2 large tomatoes/3 small (can do heirloom or Campari tomatoes - whichever look the most ripe!) 1/2 cup fresh basil 1 tub of burrata 1/4 cup pine nuts flakey sea salt for finishingbalsamic marinade/dressing:1/2 cup balsamic vinegar1/4 cup extra virgin olive oil3 cloves minced garlic1 tsp honey1 tsp dijon mustard1/2 tsp dried oregano1/2 tsp salt black pepper to tasteDirections: 1. First mix together the balsamic dressing - mince garlic and then whisk all ingredients together. Add half of the dressing to your salmon to marinate and then save the rest for the salad. Add salmon back to the fridge to marinate for 15-20 minutes or as long as you have. 2. Once you are ready to cook everything - preheat oven to 350 degrees for the pine nuts. Chop zucchini and asparagus and add to a mixing bowl. Spray with a little olive oil spray, salt, and pepper and mix around. 3. Next, slice the peaches and tomatoes and add to a large bowl. Add in fresh basil and then add pine nuts to the oven to toast for 5 ish minutes. Be careful as the pine nuts burn super quick!! Then add pine nuts to salad. 3. When everything is prepped and you’re ready to grill - grease grill and heat to medium high heat. If you have a grill pan for the veggies, also add that on at this time. Once grill is hot, add veggies to the grill pan and then add salmon directly onto the grill skin side down. Close the grill and cook for 7 minutes. Once salmon is almost fully cooked after the 7 minutes, flip and cook flesh side down for another 2-3 minutes until the top has a nice char and salmon is fully cooked to your liking. Once finished, remove salmon and veggies from the grill. 4. Finally, add the reserved dressing to your salad and mix together. Add a spoonful of burrata to your serving plates and add salad directly on top with salmon and veggies. Drizzle on any extra dressing + basil and ENJOY !!! by @toscanos_table

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a month ago

weekly dinner inspo for june is here and this week of meals might be my favorite yet !!! featuring some new summer favorites and always the perfect mix of proteins/flavors !!! let me know which ones you're making 🥹🥹🥹💛💛💛 #healthydinner #recipes #dinner #summer #dinnerrecipes by @toscanos_table

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a month ago

Lemon garlic shrimp with parmesan couscous and roasted asparagus!! ingredients: 1 lb peeled shrimp 5 cloves garlicJuice of 2 lemonsZest of 1 lemon1/2 cup white wine 1 tbsp butter/ghee 2 tbsp Italian flat leaf parsley Avocado oilExtra lemon slices for serving :) parmesan cous cous: 2 cups dry pearled couscous (can also do rice, orzo, any pasta) 1/2 cup parmesan cheese 1/2 tsp saltFresh cracked pepperoptional: 1 tbsp butter/ghee directions: 1. First preheat oven to 400 for the asparagus. While the oven preheats, get all the ingredients prepped. Mince garlic, zest and juice lemons, and grate parmesan cheese. 2. Next, cook couscous according to package instructions - After cooking - remove from heat, cover, and let sit for at least 5 minutes. Once it’s set, fluff and mix in the parmesan, salt, pepper, and any extra butter/olive oil if needed. 3. While couscous is cooking, chop asparagus and add to a lined baking sheet. Spray with olive oil, salt, and pepper and then add to the oven for 15 ish minutes. 4. For the shrimp - pat dry and then heat a pan over high heat. Add in avocado oil and once hot, add a few of the shrimp - making sure they are not too crowded in the pan. I usually cook the shrimp in 2 or 3 batches - if you put all the shrimp in at once they will not sear and get rubbery. Cook for a minute or 2 on each side and then remove from the pan. Once all of the shrimp are cooked, reduce heat to low and wipe out any excess oil/burnt pieces from the pan. Add a little olive oil and then add in the minced garlic. Mix around and cook on low for about 5 minutes - careful not to burn. Then add the lemon zest, mix, and cook for another minute. Next add in wine and let that cook off for 3-5 minutes. Then add lemon juice, butter, and shrimp back in -mix around until butter is melted and shrimp is warmed back up. Season with salt & pepper and then remove from heat. 5. Finally - chop parsley and lemon slices for serving, Remove asparagus from the oven and make sure couscous is fluffed/parmesan mixed in. Assemble the bowls with the couscous, veggies, shrimp, extra lemon/garlic sauce, parsley, and fresh lemon. ENJOY !!! by @toscanos_table

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a month ago

A tried and true classic burger bowl - extra easy edition!! ingredients:1 lb ground beef1 tsp garlic powder1 tsp onion powder3 russet potatoes cheese of choice1 yellow onion1 tsp Worcestershire sauce 1 head of romaine lettucetomatoes of choice Pickles any other toppings !!!In n out inspired sauce:1/4 cup avocado oil mayo2-3 tbsp ketchup (start with 2 and add more depending on taste preference) 1 tbsp sweet relish1 tsp yellow mustard1 tsp distilled white vinegar1/2 tsp sugar1/4 tsp salt1/4 tsp black pepperDirections:1. Preheat oven to 400 degrees for the fries. Rinse and dry potatoes and then chop into fry shape. Add to a large bowl of ice water and soak for 10 ish minutes - this helps remove the excess starch so the fries get crispy even in the oven! Rinse and dry the potatoes and then add to a bowl with a drizzle of olive oil, garlic powder, onion powder, salt, and pepper. Mix and add to a lined baking sheet - bake for 30-45 minutes or until fries are crispy. Flip halfway through cooking. 2. Next start on the caramelized onions - chop the yellow onion and then heat a pan over medium-low heat. Then add a little olive oil in and once hot, add the onions. Mix around and cook on low until you’re ready to serve and onions are nice and caramelized. I like to add in 1 tsp of Worcestershire sauce towards the end to add extra flavor. 3. Once onions are going - mix together sauce ingredients and then set back in the fridge until serving. 4. Next cook the beef/meat of choice - you can form into patties or just cook as ground beef to keep this extra easy. Heat a skillet over medium-high heat and spray with olive oil. Then add in the ground beef and break apart. Cook for about 10 minutes or until beef is browned and fully cooked through. Towards the end - add a little garlic powder, onion powder, salt, and pepper and mix around. Then add cheese and cover until cheese is melted. 5. While the meat is cooking - prep all of your fresh toppings. I kept this one simple and did romaine, tomatoes, and pickles but you can add avocado, hot peppers, whatever else you want !! 6. Assemble bowls with all the goods and ENJOYYY !! by @toscanos_table

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a month ago

Miso salmon with coconut rice, edamame, and fresh veggies <33333 such a perfect, easy, nutritious weeknight dinner !!! Miso salmon ingredients: 2 6 oz filets of salmon (get however many servings you need :)) 2 tbsp white miso paste2 tbsp low sodium tamari (can also do low sodium soy sauce) 2 tbsp rice vinegar1 tbsp honey 2 tbsp toasted sesame oil1 tbsp sriracha / @yellowbirdsauce jalapeno saucejuice of 1 limeRest of the bowl 1 cup jasmine rice 1 cup coconut milk 2 mini cucumbers3-4 large loose carrots1 bag frozen shelled edamame 1 tbsp toasted sesame seeds 4 tbsp rice vinegar2 tbsp toasted sesame oilFlakey sea salt optional microgreens or cilantro for serving Directions: 1. First whisk together the miso marinade ingredients and then add to the salmon. Put salmon back in the fridge to marinate for at least 20 minutes while you prep everything else. 2. Once you’re ready to cook everything, preheat oven or air fryer to 400 degrees. While the oven/air fryer preheats - prep your coconut rice. Rinse rice and then add to a pot with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Sometimes I do a little less coconut milk to keep the rice on the lighter side but do whatever proportions you like! Bring to a boil and then once boiling, cover and reduce heat to a simmer. Cook on low for 15 minutes then remove from heat. 3. For the salmon - add salmon + the extra marinade onto a parchment paper lined baking sheet or directly into the air fryer - cook for 12-15 minutes in the oven or 8-10 in the air fryer or until salmon is cooked to your liking. Broil for the last minute or two so the salmon gets a little crisp :) 4. While the salmon is cooking, prep the veggies. Microwave edamame according to package instructions. Thinly slice cucumbers and shave carrots and add to two separate bowls. Add about 2 tbsp of rice vinegar, 1 tbsp of toasted sesame oil, and a pinch of flakey salt to both the cucumbers and carrots. Mix around and set aside until you’re ready to serve. 5. Finally, fluff the rice and assemble bowls with coconut rice, salmon, toasted sesame seeds, all the fresh veggies, and an extra drizzle of tamari/soy sauce! ENJOYYY by @toscanos_table

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2 months ago