The first wave of the Holidays are over – congratulations! If your household is like ours, you’ve probably spent the past weeks trying to figure out how many different turkey combinations you can create to eat up the leftovers – like a turkey sandwich, turkey salad, turkey casseroles, turkey soup, turkey pizza, turkey mac & cheese, and the list goes on. How does one escape the turkey induced coma?
In this time between Holidays – cleanse your holiday palate with Chicken Linguini Alfredo a la Cauli with grilled Portobello Mushrooms and Baguette Bread. When cleansing your palate, search for neutral flavors such as breads, cheeses and fruit with high amounts of citric acid – like blackberries to elicit salivation – which aid in cleansing your palate.
Our linguini dish includes an Alfredo sauce infused with Cauliflower. Cauliflower’s neutral flavor and vegetable element makes it a perfect ingredient for our linguini sauce to cleanse your palate and provide a healthier option for your family – it tastes so good! The Portobello Mushrooms are grilled with Bari’s Basil Olive Oil and drizzled with Bari’s Classic Balsamic Vinegar to provide a light and complimentary flavor to our main dish. Finally, the Baguette Bread is served with Bari’s Classic Balsamic Vinegar and Basil Olive Oil for dipping provides an acerbic flavor to bring your taste buds back to their senses.
We invite you to enjoy one of our favorite mid-holiday meals.
From our home to yours!
To get started you’ll need the following ingredients:
3 cups – Cauliflower florets
2 cups – Vegetable stock
1/2 cup – Milk
1/2 cup – Parmesan cheese (grated)
2 – Garlic cloves
1 – Chicken breast cut in cubes
2 tablespoons – Unsalted butter
2 cups – Broccoli
1/4 cup – Parsley (chopped)
4 tablespoons – Bari's Basil Olive Oil
Salt and pepper to taste
Red pepper flakes to taste
Set the oven at 375 degrees
Step 1: Prepare Cauliflower
-Place cauliflower florets and garlic head on a baking sheet
-Drizzle with Bari's Basil Olive Oil, salt and pepper and mix well
-Bake for about 30 to 40 minutes or until cauliflower is cooked
-Note: make sure the garlic heads are removed after 20 minutes in OR before garlic heads turn brown, to prevent a bitter flavor
Step 2: Prepare Linguini
-While cauliflower is cooking, in a large pot with boiling water cook the linguini
-Once the noodles are cooked drain, then drizzle with Olive Oil to prevent them from getting sticky, set aside
Step 3: Prepare Chicken
-Heat up a skillet and drizzle about 2 tablespoons of Bari's Basil Olive Oil and cook chicken cubes (The Basil Olive Oil adds a great flavor to the chicken)
-Season with salt and pepper
-Remove and set aside
Step 4: Prepare Broccoli
-Cook the broccoli in a pot with water (For this recipe I make sure the broccoli is al dente)
-Remove and drain hot water and place into a bowl with ice water (This will help the broccoli keep the beautiful green color and stop cooking)
Step 5: Blend Ingredients
-Once the cauliflower is cooked, blend with the vegetable stock and garlic cloves until smooth
-Heat up skillet with 2 tablespoons of Bari’s Basil Olive Oil and add the cauliflower sauce, milk, Parmesan cheese, butter, salt, pepper and boil for 5 minutes
-Mix all the ingredients including the parsley well
-Garnish with red pepper flakes
Chicken Linguini Alfredo a la Cauli goes well with grilled Portobello Mushrooms (sliced lengthwise) drizzled with Balsamic Vinegar and Baguette Bread served with Bari’s Classic Balsamic Vinegar and Olive Oil for dipping. (Substitute with Bari’s Blackberry Vanilla Balsamic Vinegar if you desire a more tart experience)
Use our store locator below to find Bari Olive Oil at a local retailer near you today.