Our Food Writer Shares Her 5 Fave Recipes

For the vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 tablespoons. balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 clove of garlic, minced
• Salt and pepper to taste

Place arugula in a large bowl and set aside. In a separate bowl, whisk together the first 5 ingredients of the vinaigrette; add salt and pepper to taste. Drizzle half of the dressing over the arugula, toss gently, then add beets, goat cheese, and pecans. Add remaining vinaigrette and lightly toss before serving. If you aren't serving the salad immediately, pour vinaigrette into a Mason jar and set aside until you are ready to dress the salad. Mix it well before serving.

Chicken Piccata

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This classic Italian chicken dish can be made in 30 minutes and is a healthier version with less butter and oil than the traditional recipe.

Serves 4

• 4 boneless chicken breasts
• Salt and pepper to taste
• 1/2 cup flour
• 1-2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 cups chicken broth
• 2 tablespoons capers
• 1/4 cup dry white wine (optional)
• 1/3 cup lemon juice
• 1/4 cup chopped fresh parsley
• 1 lemon, sliced into rounds
• Optional: Cooked whole wheat angel hair pasta or steamed cauliflower rice

Pound chicken breast to tenderize. Mix flour, salt and pepper in a bowl, then roll chicken in flour and shake off the excess. Heat olive oil in a skillet; brown chicken on both sides over medium heat for 3-4 minutes per side or until chicken is thoroughly cooked. Remove browned chicken to a plate and set aside. Melt butter in skillet, then stir in the garlic for 30 seconds (don't let it burn). Add broth and scrape any brown bits from the bottom of the pan; mix well. Cook until it reaches a light boil. Add capers, wine (if using), and lemon juice. Let simmer until sauce has slightly thickened. Place chicken back into pan and simmer for 5 more minutes. Serve chicken over angel hair pasta or cauliflower rice and top with a sprinkle of parsley and a few lemon slices.

Roasted Carrots and Green Beans

These colorful vegetables are loaded with nutrients and plenty of flavor, thanks to the seasoning and roasting process.

Serves 4

• 1 medium red onion, sliced
• 12 ounces of carrots, peeled, halved or quartered, and cut into 2-inch sticks
• 12 ounces of green beans, trimmed
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional Topping: Handful of chopped fresh parsley

Preheat oven to 400. Place vegetables in large, greased baking dish. Drizzle olive oil over all, add seasonings. Toss until combined and spread veggies evenly across pan. Bake 20-25 minutes, stirring halfway during the cooking process. Vegetables should be tender, not mushy. Serve with a sprinkle of chopped parsley over the top.

Nana's Chocolate Sheet Cake

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I rarely eat sweats though when it comes to this dessert, I indulge without guilt. Nana’s recipe was handed down from my husband's family when home bakers weren't shy about using butter. It's a delicious, decadent dessert, so I’m careful with my portion size!

Makes 12-24 servings of cake (depending on the size of the slice)

• 1 cup butter
• 4 tablespoons cocoa
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla

Frosting:

• 1/2 cup butter, softened
• 4 tablespoons cocoa
• 6 tablespoons buttermilk
• 1 teaspoon vanilla
• 1 (16-ounce) box confectioner's sugar
• Optional: 1/2 cups chopped pecans

Preheat oven to 350. Melt butter, cocoa, and water over medium-high heat. Whisk until smooth. Set aside. Combine flour, sugar, and baking soda in large mixing bowl. Slowly add chocolate mixture and mix until blended. Add eggs, buttermilk, and vanilla; mix thoroughly. Pour into greased 18x13 sheet cake pan and cook for 20-30 minutes or until a knife inserted in center comes out clean. While the cake is cooking, mix the last 5 ingredients together until they become a smooth frosting. Fold in the nuts if using them. As soon as cake comes out of the oven, spread frosting over the hot cake so that it melts over the top. Let cake cool so that the frosting sets before serving.

When you have friends coming over for dinner, consider putting this whole menu together. Don't be surprised if you're asked to write the recipes down on a card for them.

What's YOUR favorite recipe? Let us know in the comments below.