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
Egg noodles with red pepper pesto and roasted eggplant
Servings:

Makes 4 servings

Ingredients

    • 16 ounces piquillo peppers or roasted red peppers, drained
    • 2 tablespoons pine nuts
    • 2 cloves garlic, chopped
    • 1/4 cup freshly grated Parmigiano Reggiano
    • 1 teaspoon fresh lemon juice
    • Canola oil
    • 1 teaspoon clover honey
    • Kosher salt and freshly ground black pepper
    • 1 medium Globe eggplant, skin on, diced
    • 3/4 pound wide egg noodles
    • Fresh flat leaf parsley
    • Fresh oregano
    • 1 pint fresh ricotta

Preparation

Baking Directions:

Roasted chicken breasts with asparagus, cherry tomatoes, goat cheese and basil
Servings:

Makes 2 to 4 servings

Ingredients

    • 2 double chicken breasts, boneless and skinless (about 1 1/4 lb each)
    • Canola oil
    • Salt and freshly ground black pepper
    • 1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces
    • 1 pint cherry tomatoes, cored
    • Low sodium chicken stock
    • 8 fresh basil leaves, cut into chiffonade, plus basil sprigs for garnish
    • 6 ounces goat cheese, crumbled

Preparation

Baking Directions:

Slow roasted salmon fillets with potatoes, lemon vinaigrette and red pepper pesto
Servings:

Makes 4 servings

Ingredients

    • 2 Idaho potatoes, peeled and sliced into 1/4 -inch thick slices
    • Canola oil
    • Kosher salt and freshly ground black pepper
    • 4 salmon fillets, 6 ounces each
    • 1/4 cup freshly squeezed lemon juice
    • 1 teaspoon Dijon mustard
    • 1/2tsp finely chopped fresh thyme
    • 1 tablespoon finely chopped fresh parsley
    • 6 tablespoons olive oil
    • 1/4 cup of red pepper pesto, from day 1

Preparation

Baking Directions:

Chicken tortilla soup
Servings:

Makes 4-6 servings

Ingredients

    • 2 quarts homemade chicken stock or low sodium chicken broth (such as Swanson’s)
    • 2 ancho chiles, soaked, seeded, and thinly sliced
    • 1 15-ounce can posole, rinsed and drained
    • 1 ounce dried porcini mushrooms, soaked until soft, drained and chopped
    • Left-over chicken breasts from above recipe, shredded
    • 1/4 cup chopped fresh cilantro leaves
    • Salt and freshly ground black pepper
    • 1/2 cup shredded white cheddar cheese
    • 1 Hass avocado, peeled, pitted and diced
    • Fried blue and white corn tortilla strip chips, for garnish

Preparation

Baking Directions:

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