Chicken Thigh RaguShow your sweetheart some love with this heart healthy Chicken Thigh Ragu Sauce. Chicken thighs make this sauce lighter than beef or pork, without compromising on flavor!Jennifer W. Yuen’s Pappardelle with Italian SausageThis recipe was chosen by fans as the winner of the first ever My Colavita Meal challenge. Below are Jennifer's notes on the inspiration behind this recipe. You can find more of her recipes on Instagram @sundaydinnerdiary.
This easy recipe allows the passionate but busy home chef with little time to spare (but a burning desire to cook a healthy, hearty and quick autumn dinner), to throw together a gourmet dinner on a whim, without any fuss or compromise on flavor.
Bison and Bean ChiliIt's official sweater weather, which means it's time for sweater whether food. The best thing about this bison and bean chili is that it's simple and you can customize it to your taste. Beef Stew Pot PieThere's nothing quite like a beef stew pot pie on a cold winter day, especially when it's made with Colavita olive oil!Tomato CobblerOur tomato cobbler is a savory treat and the perfect way to start off your morning. Plus, who doesn't love cheddar biscuits?!Beef PeposoBeef peposo, or peppered beef stew, is chuck marinated in a red wine and black pepper sauce. It combines tons of rich and savory flavors. A recipe apart of our olive oil series. Chicken and Chickpea StewPair this chickpea and chicken soup with some toasted French bread for the perfect weeknight dinner. This recipe makes enough to last all week, though it may disappear faster because of how good it is. Bucatini all’AmatricianaBucatini all'Amatriciana is made with a zesty tomato sauce and guanciale or pancetta coming from the town of Amatrice in central Italy.Pasta e Fagioli Soup with Chicken SausagePasta e Fagioli Soup with chicken sausage: this delicious hearty soup can be prepared in your crockpot (slow-cooker) or on the stove top.Fall Vegetable MinestraCubes of colorful butternut squash and chopped kale make this warm fall vegetable minestra soup perfect for the harvest. Sautéed aromatic vegetables - carrots, celery, and onion - flavor the broth, and a drizzle of olive oil and a sprinkling of Parmigiano round it out. Serve with garlic toasts.Barley MinestroneThis rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.Quick Veal CacciatoreTender and flavorful, veal cutlets are lean and quick-cooking. If veal isn't for you though, feel free to substitute chicken cutlets for a classic cacciatore.