Recipes By Christian Reynoso
50 recipes found
Rotisserie Chicken and Greens Pasta
Rotisserie chicken, with its browned, crisp skin and juicy meat, provides a great leg up when there’s no time to roast one yourself. Add some pre-cut greens and it becomes the base for this rich, nourishing pasta sauce, which comes together while the noodles cook. Although convenient, rotisserie chicken meat can be underseasoned, so this recipe calls for seasoning it more. Look for baby cooking greens or chopped greens, like kale, spinach, chard or escarole, which will melt easily into the jammy onions and garlic. Fresh lemon juice rounds out this pasta, making it bright; cream is optional but highly endorsed. A sprinkle of Parmesan finishes this dish with even more depth and umami.
Juicy Tomatoes With Parmesan-Olive Bread Crumbs
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and “refresh” them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.