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Simple, Satisfying Weeknight Solutions


Honey-Balsamic Glazed Salmon

Honey-Balsamic Glazed Salmon

Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus. For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Greek-Style Roasted Sweet Potato Salad

Greek-Style Roasted Sweet Potato Salad

Follow your salad with a main dish like this Honey- Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.

Honey-Balsamic Glazed Salmon

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 6
1 salmon filet
(about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Filippo Berio
Balsamic Vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 clove garlic, minced
pinch of chili
pepper flakes

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

1 tablespoon chopped fresh
tarragon (optional)
Heat oven to 400 F. Season salmon
with salt and pepper; place on
parchment paper-lined baking
sheet. Whisk together vinegar,
honey, mustard, garlic and chili
pepper flakes; brush over salmon.
Bake 18-20 minutes, or until
fish just starts to flake easily
with fork. Sprinkle with chopped
tarragon, if desired.
Tips: Substitute maple syrup
for honey, if desired. Omit chili
flakes and season with freshly
ground pepper.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Servings: 4
Honey Dijon Vinaigrette:
2 tablespoons Filippo Berio White
Wine Vinegar
1 shallot, minced
1 tablespoon finely chopped
fresh tarragon
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Filippo Berio Extra-Virgin
Olive Oil

Green Bean, Asparagus and Goat
Cheese Salad:
1/2 pound green beans, trimmed and cut
into 1-inch pieces

1/2 pound asparagus, trimmed and cut
into 1-inch pieces
6 cups baby arugula
1/2 cup crumbled goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup diced sundried tomatoes in oil
2 tablespoons chopped fresh chives
To make Honey Dijon Vinaigrette: Whisk
together white wine vinegar, shallot, tarragon,
mustard, honey, salt and pepper; whisk in
olive oil.
To assemble Green Bean, Asparagus and
Goat Cheese Salad: In steamer basket, steam
green beans and asparagus 3-5 minutes, or until
tender-crisp. Rinse under cold water and drain
well. Transfer to large bowl; add arugula and
goat cheese. Season with salt and pepper.
Toss salad with vinaigrette. Garnish with
sundried tomatoes and chives.
Tip: If desired, omit green beans and
double asparagus.

Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 8
Red Wine Dressing:
1/4 cup Filippo Berio Extra-Virgin
Olive Oil
2 tablespoons Filippo Berio Red
Wine Vinegar
2 tablespoons chopped fresh parsley
1 teaspoon honey
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Roasted Sweet Potato Salad:
3 tablespoons Filippo Berio
Extra-Virgin Olive Oil
1 tablespoon Filippo Berio Red
Wine Vinegar
1 teaspoon dried oregano
1/2 teaspoon dried mint

2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds sweet potatoes, sliced into
1/2-inch rounds
1 cup shredded romaine lettuce
1 tomato, chopped
1/3 cup sliced pitted Kalamata olives
Heat oven to 400 F.
To make Red Wine Dressing: Whisk together olive
oil, vinegar, parsley, honey, garlic, salt and pepper.
To assemble Roasted Sweet Potato Salad:
Whisk together olive oil, vinegar, oregano,
mint, garlic, salt and pepper; toss with potatoes
until well-coated. Arrange in single layer on
parchment paper-lined baking sheet. Roast about
30 minutes, or until golden brown and tender.
Arrange sweet potatoes on serving platter. Top
with lettuce, tomato and olives; drizzle with dressing.
Tips: For traditional Greek flavor, sprinkle
with crumbled feta cheese before serving.
Alternatively, cut sweet potatoes into wedges.

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