Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Warm Bean and Arugula Salad

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Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!


Image is of warm bean and arugula salad recipe in a bowl with linen napkin, wooden spoon, and side of lemon slices.
Warm Bean and Arugula Salad
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Servings
8 servings
Servings
8 servings
Image is of warm bean and arugula salad recipe in a bowl with linen napkin, wooden spoon, and side of lemon slices.
Warm Bean and Arugula Salad
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Servings
8 servings
Ingredients
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Instructions
  1. In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
  2. In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
  3. In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
  4. Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
  5. Add chopped arugula to top beans. Serve while warm.
Recipe Notes

Tex Mex Cauli Rice

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Indulge in a Tex-Mex twist on the Mediterranean diet with flavorful Tex-Mex Cauli Rice! Packed with the goodness of cauliflower and the vibrant spice of Tex-Mex cuisine, this dish is a delicious fusion of health and flavor. Perfect for those craving a taste of something new while sticking to their Mediterranean-inspired eating habits.


Tex Mex Cauli Rice
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Servings
4 1/4 cup servings
Servings
4 1/4 cup servings
Tex Mex Cauli Rice
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Servings
4 1/4 cup servings
Servings
4 1/4 cup servings
Ingredients
Servings: 1/4 cup servings
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Instructions
  1. Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil.
  2. Add in the onions, jalapeno, poblano and sauté until softened, about 5-7 minutes.
  3. Add in the Cumin, Chili powder and salt. Mix well.
  4. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Add cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Add the lime juice and mix thoroughly.
  6. Stir in the cilantro and serve!
Recipe Notes

Mediterranean Hummus Board

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This recipe is the perfect way to add nutritious flavor to store-bought hummus! Pair this Mediterranean Hummus Board with your favorite vegetable “dipper” for an extra healthy option at your next gathering!


Mediterranean Hummus Board
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Servings
6 servings
Servings
6 servings
Mediterranean Hummus Board
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6 servings
Servings
6 servings
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  1. To toast pine nuts: Add pine nuts to a skillet (do not add oil) over medium heat. Cook for 3 minutes, stirring occasionally to prevent burning. Pine nuts are toasted when slightly browned and fragrant.
  2. Evenly cover the surface of a flat serving dish with the hummus. We recommend using the back of a spoon to create a decorative scalloped effect.
  3. Over the top of the hummus, evenly spread the black olives, cherry tomatoes, cucumber, red onion, feta cheese, and pine nuts.
  4. Sprinkle the parsley, kosher salt, black pepper, and paprika evenly over the top.
  5. Divide evenly into 6 servings and serve with your favorite “dipper.” We recommend bell peppers, snap peas, or broccoli!
Recipe Notes

The nutritional analysis does not include dipper.

Creamy Hamburger Potato Soup

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CREAMY + CHEESY – You don’t want to miss out on this loaded potato soup. It’s full of protein and creamy enough to satisfy your cravings!


Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Creamy Hamburger Potato Soup
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Servings
12 2 cup servings
Servings
12 2 cup servings
Ingredients
Servings: 2 cup servings
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Instructions
  1. Wash your hands and clean your countertops. Rinse produce under cool running water before slicing.
  2. Brown ground beef with yellow onion in a dutch oven or soup pot. Remove from pan and reserve for later.
  3. Add diced potatoes to the pot with salt, pepper, and cajun seasoning. Saute for 3-5 minutes.
  4. Add chicken broth to pot, bring to a boil, and cook potatoes until soft.
  5. Using a potato masher, mash potatoes until they reach your desired consistency.
  6. Add cooked ground beef, milk, ½ cup of shredded cheese, and ¼ cup of green onion.
  7. Simmer for about 30 minutes or until ready to serve.
  8. Serve garnished with remaining cheddar cheese and green onion.
Recipe Notes

Zucchini Chowder

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Autumn is so close we can almost taste it! With the first day of fall just a few days away, you are probably craving something warm and tasty for the season.  This Savory Zucchini Chowder is sure to satisfy your cravings!


Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Zucchini Chowder
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Servings
7 1 cup servings
Servings
7 1 cup servings
Ingredients
Servings: 1 cup servings
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Instructions
  1. Lightly coat the bottom of a pot with olive oil spray.
  2. Add the turkey bacon and cook until crispy. Remove the bacon from the pan and drain on a paper towel. Once the bacon has cooled, coarsely chop, and set aside.
  3. Add the onion, carrots, celery, and salt to the pot. Stir occasionally until vegetables are tender.
  4. Add potatoes, thyme, and broth to the pot. Stir and cover. Bring to a slight boil, then let simmer for about 8 minutes or until the potatoes are partly tender.
  5. Add in the zucchini, corn, and remaining salt and pepper. Continue to simmer for 8 to 10 minutes or until all vegetables are fork-tender.
  6. Transfer two cups of the soup into a blender or food processor. Puree until smooth. Stir the mixture back into the pot.
  7. Add the bacon and milk. Simmer until just heated through.
  8. Garnish with minced fresh parsley.
Recipe Notes