Bobby Flay's egg noodles with a red pepper pesto, more

Famed chef Bobby Flay shares 4 recipes to get you through the week, so serve up these delicious dinners to your family.

Grocery list:

MEAT/POULTRY

  • 2 double chicken breasts, boneless and skinless (about 1 1/4 pounds each)
  • 4 salmon fillets, 6 ounces each

PRODUCE

  • 16 ounces piquillo peppers or roasted red peppers, drained
  • 2 tablespoons pine nuts
  • 2 cloves garlic
  • Fresh lemon juice
  • 1 medium Globe eggplant
  • 1 pound asparagus
  • 1 pint cherry tomatoes
  • 2 Idaho potatoes
  • 2 ancho chiles
  • 1 ounce dried porcini mushrooms
  • 1 Hass avocado

DAIRY

  • 1 pint fresh ricotta
  • 6 ounces goat cheese, crumbled
  • 1/2 cup shredded white cheddar cheese
  • 1/4 cup freshly grated Parmigiano Reggiano

PANTRY

  • Canola oil
  • 1 clover honey
  • Kosher salt and freshly ground black pepper
  • 3/4 cup wide egg noodles
  • Fresh flat leaf parsley
  • Fresh oregano
  • Low sodium chicken stock
  • 8 fresh basil leaves
  • 8 basil sprigs for garnish
  • 1 Dijon mustard
  • 1 fresh thyme
  • 1 fresh parsley
  • 1 15-ounce can posole
  • 1 fresh cilantro leaves
  • 1 bag of fried blue and white corn tortilla strip chips
Rating:
( rated)
Servings:
Makes 4 servings
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Rating:
( rated)
Servings:
Makes 2 to 4 servings
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Rating:
( rated)
Servings:
Makes 4 servings
Get the recipe
Rating:
( rated)
Servings:
Makes 4-6 servings
Get the recipe
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