Ribollita, a traditional stew-like Tuscan soup, often uses day-old bread to add body and thicken the broth. This version uses coarsely mashed white beans, which add more fiber and a creamy texture. Garnish with a drizzle of olive oil and a sprinkle of thinly sliced fresh basil or pungent Romano cheese.
These flatbread pizzas are great for a unique weeknight supper—the vinegary-sweet chutney zips up the chunky tomato sauce and melds beautifully with the salty cheese. If you have trouble finding queso fresco substitute some crumbled feta cheese. Ambitious Kitchen created this recipe from an ingredient list submitted by Angela S., who won a grand prize in the Just Bare® Chicken +5 Ingredient Challenge.
These grilled ribeye shish kabobs combine deliciously marinated Just Bare Natural Angus ribeye cubes with peppers, red onion, and cremini mushrooms! Recipe courtesy of Kelly Bejelly.
The recipe makes more mayo than you’ll need for the salad, but it holds beautifully for about 5 days in the fridge.
Wrapping up food to make it deliciously portable (or easily eaten out of hand) is a long-held tradition—globally. The saltiness of nori melds well with the mild flavor of poached and shredded chicken. The warm rice or cooked grains softens the crisp sheets so you can roll them up.
In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations.
Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed to grow to full size.
If you don’t have a rotisserie or leftover chicken, poach boneless skinless chicken breasts or thighs. Shred and use to fill these fresh spring rolls, which are perfect to add to a holiday appetizer buffet or to serve with a Chinese stir-fry.
Head over to your favorite local wood-fired pizzeria to purchase baked crusts. They often will sell untopped baked dough as focaccia, brushed with olive oil and seasoned with coarse salt and maybe crumbled dried rosemary. These bubbly, charred crusts are perfect for simply dressed pizzas, like this classic Margherita—sweet Italian tomatoes, fresh mozzarella, and fresh basil—and shredded cooked chicken.
Gochujang is a spicy, slightly sweet, dark red, fermented chili paste that has been a staple ingredient in Korean households for hundreds of years. Look for it at Asian markets or well-stocked grocery stores.