Simple, Satisfying Weeknight Solutions
https://www.elkgrovenews.net/2018/09/simple-satisfying-weeknight-solutions.html
(Family Features) 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.
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 minutesCook 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
- 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.

Greek-Style Roasted Sweet Potato Salad
Prep time: 15 minutesCook 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
- 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.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette
Prep time: 10 minutesCook 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
- 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.
SOURCE:
Filippo Berio
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