Pea shoots have a deep flavor that’s uniquely fresh and summery. Baby fingerling potatoes, especially Yukon Golds, are lovely for grilling—they cook fast and become almost creamy in texture. This short-cutted aioli is just a garlicky mayonnaise that’s a specialty of southern France and is delicious with grilled or roasted vegetables.
A fun and interactive appetizer that is perfect to impress guests at your next dinner party or pair with a salad to create an easy weeknight dinner. Crispy chicken bites, creamy mozzarella balls and fresh grape tomatoes line each skewer – fresh basil pesto and tangy balsamic vinegar round out the meal and keep things interesting!
Just Bare Lightly Breaded Chicken Strips coated in a sweet and salty honey glaze. This recipe uses coconut aminos which offer the salty and umami flavors of regular soy but without all the added sodium!
Layered with zucchini, sun-dried tomato and red onion, this dish is packed with veggies and plenty of lean proteins. Finish with mozzarella cheese, a squeeze of lemon and this meal will have you getting up for more!
A classic caesar salad using Just Bare Lightly Breaded Chicken Fillets, seasoned croutons and a quick homemade caesar dressing.
A vibrant array of vegetables and fruits paired with Just Bare Lightly Breaded Chicken Bites and a Creamy Green Goddess Ranch for dipping.
Pollo al mattone is the Italian name for a chicken that’s pressed under bricks to speed up cooking and create a very crisp skin. Traditionally made in a cast-iron skillet, this version is hot off the grill. Either a whole butterflied chicken or chicken halves work beautifully. The zesty marinade makes the most of those later summer herbs that overrun the garden.
Squeeze a few chunks of fresh lime or lemon over the finished bird and fruit. Complete the meal with a pan of quick-cooking orzo pasta tossed with some crumbled feta cheese and a bowl full of fresh arugula dressed in a vinaigrette.
The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.
Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed to grow to full size.