Indy Style

Feel vacation vibes with these recipes

Michelle is all about making recipes that make us feel like we’re on vacation. First, she has Mediterranean-style recipes, and then, she’ll take us to South of the border with her easy fish tacos. While we are all hanging around home, we can easily recreate the flavors of the Mediterranean with the right ingredients. Michelle Dudash, RDN, Registered Dietitian, Chef and Author of Clean Eating for Busy Families is here to show us how with two of her current favorites.

Pistachio Pesto with Summer Squash Pappardelle

You haven’t lived until you’ve made and enjoyed fresh homemade pesto! This is a Wonderful Pistachios Pesto. Michelle works with Wonderful Pistachios to share the versatility and nutrition of pistachios. Michelle loves using No-Shells pistachios, which are a good source of plant protein and easy to add to recipes.

Pistachios are part of the Mediterranean diet and contribute plant-based protein, fiber, and good-for-you fats, which, all together, may help keep you satisfied longer. A serving of pistachios provides 6 grams of plant-based protein, 3 grams fiber, and nearly 90% of the fats found in pistachios are the better-for you mono and polyunsaturated type.

The greens and purples in the pistachios come from antioxidants.

We use ribbons of zucchini and yellow squash in this dish, in place of wheat pasta, making it much lower in carbs, light and delicious.

In this dish, we mince or food-process together pistachios, fresh herbs, garlic and Parmesan. Then we coat that on the chicken and bake in the oven.

Whisk together a lemon vinaigrette and drizzle over salad greens.

Slice the chicken and place on top of the salad, or it is also great over the pappardelle dish.

Wonderful Pistachios Pesto with Summer Squash “Pappardelle” Recipe

Pesto Ingredients:

  • 1⁄4 cup Wonderful Pistachios No Shells Roasted & Lightly Salted 1 clove garlic
  • 1 1⁄2 cups baby spinach
  • 1 cup packed fresh basil
  • 1⁄4 cup extra virgin olive oil
  • 1⁄4 cup grated parmesan cheese
  • 1⁄4 teaspoon kosher salt
  • Freshly cracked black pepper

Pasta Ingredients:

  • 2 medium zucchini
    2 medium summer squash
    1 tablespoon olive oil
    1⁄4 teaspoon kosher salt
    Freshly cracked black pepper
  • 1⁄2 cup fresh basil, torn
    1⁄4 cup Wonderful Pistachios No Shells Roasted & Lightly Salted, roughly chopped
    1⁄4 cup crumbled goat cheese
  • 1 tablespoon fresh lemon juice

Directions:

1. To the bowl of a food processor, add the pistachios and garlic. Pulse a few times, then scrape down sides of the bowl and pulse a few more times, until chopped. Scrape down the sides again. Add the spinach and the basil and pulse until combined. Stream in the olive oil and process until smooth. Stir in the parmesan cheese. Season with salt and pepper.

2. Trim ends of squash and then thinly slice lengthwise into pappardelle-shaped “noodles.” Use a mandolin, if available, to make this job easier!

3. Heat oil in a large skillet set over medium-high heat. Add squash “noodles” and cook, occasionally tossing gently with tongs, until hot, about 4 minutes. Remove from heat. Toss with the pesto and torn basil. Garnish with pistachios, goat cheese and lemon juice.

Note: 8 cups of raw “zoodles” can be used in place of making your own squash “pappardelle.”

Servings: 4

Nutrition information: 330 calories, 11g protein, 12g carbohydrates, 4g fiber, 29g fat, 6g saturated fat, 12mg cholesterol, 480mg sodium

Wonderful Pistachios Baked Herb Chicken with Lemon Baby Greens

Chicken Ingredients:

  • 4 (6-ounce) skinless, boneless chicken breasts, pounded to 1⁄2-inch thickness     
  • 1⁄4 teaspoon kosher salt
    1⁄4 teaspoon freshly cracked black pepper
  • 1⁄2 cup Wonderful Pistachios No Shells Roasted & Lightly Salted, roughly chopped
    2 tablespoons chopped, fresh parsley
    2 tablespoons chopped, fresh chives
    1 clove garlic, chopped
    2 tablespoons grated parmesan cheese

Vinaigrette & salad Ingredients:

  • 2 teaspoons Dijon mustard
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1 garlic clove, smashed and finely chopped
  • 1/8 teaspoon kosher salt
    Freshly ground black pepper
    2 tablespoons avocado oil
    6 cups baby lettuce
    1⁄4 cup Wonderful Pistachios No Shells Roasted & Lightly Salted, roughly chopped
    1 lemon, cut into wedges for serving

Directions:

1. Preheat the oven to 400 ̊F and line a medium baking sheet with parchment paper. Place chicken on prepared pan and season with salt and pepper.

2. Place the pistachios in a small food processor and process until mixture resembles wet sand, scraping down the sides of the bowl occasionally. Add the parsley, chives, garlic and parmesan cheese and pulse 10-12 times, until combined. Divide and spread mixture evenly over the top of each chicken breast. Bake for 15-18 minutes, until internal temperature reaches 165 ̊F.

3. While chicken bakes, make the vinaigrette and salad. Combine the mustard, lemon zest, lemon juice, garlic, salt and pepper in a large mixing bowl. Whisk in oil. Remove and reserve 2 tablespoons of the dressing (to use later for serving).
Add lettuce to the large mixing bowl and toss to combine.

4. Divide salad among plates or bowls. Slice the chicken and place on top of the salad. Garnish with chopped pistachios and a drizzle of dressing. Serve with lemon wedge.

Servings: 4

Nutrition information: 405 calories, 43g protein, 9g carbohydrates, 3g fiber, 23g fat, 4g saturated fat, 110mg cholesterol, 550mg sodium

Easy Healthy Fish Tacos

While vacationing in Mexico, Hawaii, or the Bahamas might not be an option right now, making delicious, authentic tacos in your home kitchen still is! Michelle shows us how to make it super easily, too.

1. Fish tacos can be made with a variety of different seafood, like tilapia, halibut, cod, or shrimp. Go with whatever is freshest and fits your budget.

Today, we’re using fresh tilapia fillets.

2. Make the seasoning pop, with a variety of herbs and spices.

Dash Dinners are gluten-free and contain no added sugar, no artificial food coloring. Made with just herbs, spices, fruits and vegetables, and a touch of sea salt.

Today, we’re using fresh tilapia fillets.

2. Make the seasoning pop, with a variety of herbs and spices.

Michelle loves using her Dash Dinners Taco Spice Kit, which contains 12 different in one convenient pack, including cumin, chili powder, lime zest, onion, garlic, paprika, coriander, and more.

Dash Dinners are gluten-free and contain no added sugar, no artificial food coloring. Made with just herbs, spices, fruits and vegetables, and a touch of sea salt.

3. Drizzle with a creamy taco white sauce.

Use this simple recipe of mayonnaise, hot sauce, and lime juice.

Serve with a Fresh-Pressed Watermelon Margarita –with tequila or without.

News: Dash Dinners are now available at Caplinger’s Fresh Catch–both the Whitestown and Shadeland locations. Or go to our website at dashdinners.com

Recipe:

For the fish:

  • 1 pound whitefish fillets*, cut into thick strips to fit taco shells
  • 1/2 Dash Dinners Taco Spice Kit
  • 1 tablespoon oil

For the creamy taco sauce:

  • 1/2 cup mayo
  • 1 teaspoon hot sauce, or to taste
  • Fresh lime juice (about 1 wedge)

For assembling:

  • Taco shells or lettuce wraps
  • Cilantro
  • Jalapenos
  • Avocado
  • Cabbage
  • Radishes

To make the fish: Pat the fish dry. Coat the fish thoroughly with the spice kit. Place a sauté pan or skillet over medium heat. Add the oil and when the oil is shimmering, add the fish. When the fish is opaque halfway through, turn the fish, about 5 minutes, depending on the thickness of the fish. Cook the other side until cooked through, about 3 minutes.

To make the taco sauce: Combine all of the sauce ingredients.

Assemble the tacos with your favorite shells and toppings. Drizzle with the sauce.

Kitchen note: *We like using whitefish like tilapia, halibut, or cod.

Fresh-Pressed Watermelon Margarita

  • 2 cups watermelon chunks
  • Fresh basil sprig (or mint)
  • Small drizzle of agave nectar or honey
  • Juice of 1 lime (or 1/2 lemon)
  • 1 1/2 ounces tequila
  • In a pint glass or shaker, muddle the watermelon chunks and agave until mostly juiced, adding in the basil or mint towards the end. Add the lime juice.
  • Makes 1 serving

For more from Dudash, visit her websites: dashdinners.com and michelledudash.com

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