Spring Forward Dinner Menu

25 mins
Serves 4
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Directions

  1. 1Prepare the cumin lime vinaigrette, Elote Pico, and Meyer lemon green sauce ahead of time.
  2. 2Prepare the cumin lime vinaigrette, Elote Pico, and Meyer lemon green sauce ahead of time.
  3. 3Prepare the cumin lime vinaigrette, Elote Pico, and Meyer lemon green sauce ahead of time.
  4. 4Thinly slice a chicken breast and add it to a bowl with thinly sliced onions and fajita marinade.
  5. 5Thinly slice a chicken breast and add it to a bowl with thinly sliced onions and fajita marinade.
  6. 6Thinly slice a chicken breast and add it to a bowl with thinly sliced onions and fajita marinade.
  7. 7Once marinated, stir everything together, add sliced bell peppers, and cook until tender.
  8. 8Once marinated, stir everything together, add sliced bell peppers, and cook until tender.
  9. 9Once marinated, stir everything together, add sliced bell peppers, and cook until tender.
  10. 10Make mini quesadillas with Oaxaca cheese and warm them in a skillet until crispy and golden brown.
  11. 11Make mini quesadillas with Oaxaca cheese and warm them in a skillet until crispy and golden brown.
  12. 12Make mini quesadillas with Oaxaca cheese and warm them in a skillet until crispy and golden brown.
  13. 13Prepare a slaw with baby gem lettuce, radish, and cumin lime vinaigrette.
  14. 14Prepare a slaw with baby gem lettuce, radish, and cumin lime vinaigrette.
  15. 15Prepare a slaw with baby gem lettuce, radish, and cumin lime vinaigrette.
  16. 16Stuff the mini quesadillas with the fajitas, avocado crema, and slaw.
  17. 17Stuff the mini quesadillas with the fajitas, avocado crema, and slaw.
  18. 18Stuff the mini quesadillas with the fajitas, avocado crema, and slaw.
  19. 19Dice chicken breast and add it to a bowl with balsamic marinade.
  20. 20Dice chicken breast and add it to a bowl with balsamic marinade.
  21. 21Dice chicken breast and add it to a bowl with balsamic marinade.
  22. 22Grill the marinated chicken skewers.
  23. 23Grill the marinated chicken skewers.
  24. 24Grill the marinated chicken skewers.
  25. 25Grill panela cheese (or halloumi or substitute if needed) and dice into cubes.
  26. 26Grill panela cheese (or halloumi or substitute if needed) and dice into cubes.
  27. 27Grill panela cheese (or halloumi or substitute if needed) and dice into cubes.
  28. 28Sauté farro with spring vegetables.
  29. 29Sauté farro with spring vegetables.
  30. 30Sauté farro with spring vegetables.
  31. 31Combine the cooked farro, grilled cheese, radish, and Meyer lemon green sauce in a large mixing bowl.
  32. 32Combine the cooked farro, grilled cheese, radish, and Meyer lemon green sauce in a large mixing bowl.
  33. 33Combine the cooked farro, grilled cheese, radish, and Meyer lemon green sauce in a large mixing bowl.
  34. 34Serve the farro salad topped with parmesan.
  35. 35Serve the farro salad topped with parmesan.
  36. 36Serve the farro salad topped with parmesan.
  37. 37Prepare chicken cutlets with Oaxaca cheese and a seasoning made ahead of time. Then fry them in oil until golden brown.
  38. 38Prepare chicken cutlets with Oaxaca cheese and a seasoning made ahead of time. Then fry them in oil until golden brown.
  39. 39Prepare chicken cutlets with Oaxaca cheese and a seasoning made ahead of time. Then fry them in oil until golden brown.
  40. 40Sauté the fajita veggies that you prepped ahead of time.
  41. 41Sauté the fajita veggies that you prepped ahead of time.
  42. 42Sauté the fajita veggies that you prepped ahead of time.
  43. 43Combine baby gem lettuce, herbs, radish, cumin lime vinaigrette, cooked farro, and Elote Pico in a large mixing bowl.
  44. 44Combine baby gem lettuce, herbs, radish, cumin lime vinaigrette, cooked farro, and Elote Pico in a large mixing bowl.
  45. 45Combine baby gem lettuce, herbs, radish, cumin lime vinaigrette, cooked farro, and Elote Pico in a large mixing bowl.
  46. 46Top with cooked fajita veggies and Oaxaca cutlet.
  47. 47Top with cooked fajita veggies and Oaxaca cutlet.
  48. 48Top with cooked fajita veggies and Oaxaca cutlet.
  49. 49Season shrimp with seasoning, place the remaining Oaxaca cheese on a griddle, and top with tortillas.
  50. 50Season shrimp with seasoning, place the remaining Oaxaca cheese on a griddle, and top with tortillas.
  51. 51Season shrimp with seasoning, place the remaining Oaxaca cheese on a griddle, and top with tortillas.
  52. 52Sear shrimp for 3-5 minutes, then place on top of the cheese skirts with elote pico and slaw.
  53. 53Sear shrimp for 3-5 minutes, then place on top of the cheese skirts with elote pico and slaw.
  54. 54Sear shrimp for 3-5 minutes, then place on top of the cheese skirts with elote pico and slaw.
  55. 55Top with avocado crema.
  56. 56Top with avocado crema.
  57. 57Top with avocado crema.
  58. 58Marinate your choice of protein in balsamic marinade.
  59. 59Marinate your choice of protein in balsamic marinade.
  60. 60Marinate your choice of protein in balsamic marinade.
  61. 61Sauté asparagus with garlic, lemon zest, white wine, butter, and your choice of pasta. Top with balsamic protein and Meyer lemon green sauce.
  62. 62Sauté asparagus with garlic, lemon zest, white wine, butter, and your choice of pasta. Top with balsamic protein and Meyer lemon green sauce.
  63. 63Sauté asparagus with garlic, lemon zest, white wine, butter, and your choice of pasta. Top with balsamic protein and Meyer lemon green sauce.

Ingredients

  • 1 small yellow onion
  • 1 small yellow onion
  • 1 small yellow onion
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 6 lime
  • 6 lime
  • 6 lime
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 yellow bell pepper
  • 1 bunch scallions
  • 1 bunch scallions
  • 1 bunch scallions
  • 1 10-12 oz corn
  • 1 10-12 oz corn
  • 1 10-12 oz corn
  • 1 bunch asparagus
  • 1 bunch asparagus
  • 1 bunch asparagus
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 small bunch swiss chard
  • 1 small bunch swiss chard
  • 1 small bunch swiss chard
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 cup panko bread crumbs
  • 1 10-12 corn tortillas
  • 1 10-12 corn tortillas
  • 1 10-12 corn tortillas
  • 1 eggs
  • 1 eggs
  • 1 eggs
  • 10 oz Oaxaca cheese
  • 10 oz Oaxaca cheese
  • 10 oz Oaxaca cheese
  • 6 oz cotija cheese
  • 6 oz cotija cheese
  • 6 oz cotija cheese
  • 1 cup parmesan
  • 1 cup parmesan
  • 1 cup parmesan
  • 5 boneless skinless chicken breasts
  • 5 boneless skinless chicken breasts
  • 5 boneless skinless chicken breasts
  • 1 baby gem lettuce
  • 1 baby gem lettuce
  • 1 baby gem lettuce
  • 1 bunch radishes
  • 1 bunch radishes
  • 1 bunch radishes
  • 1 Meyer lemon
  • 1 Meyer lemon
  • 1 Meyer lemon
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 cup parsley
  • 1 cup parsley
  • 1 cup parsley
  • 1 crushed red pepper
  • 1 crushed red pepper
  • 1 crushed red pepper
  • 1 butter
  • 1 butter
  • 1 butter
  • 1 white wine
  • 1 white wine
  • 1 white wine
  • 1 cup farro
  • 1 cup farro
  • 1 cup farro
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 cup balsamic marinade
  • 1 cup balsamic marinade
  • 1 cup balsamic marinade
  • 1 cup fajita marinade
  • 1 cup fajita marinade
  • 1 cup fajita marinade
  • 1 cup avocado crema
  • 1 cup avocado crema
  • 1 cup avocado crema
  • 1 cup cumin lime vinaigrette
  • 1 cup cumin lime vinaigrette
  • 1 cup cumin lime vinaigrette
  • 1 cup Elote Pico
  • 1 cup Elote Pico
  • 1 cup Elote Pico
  • 1 panela cheese
  • 1 panela cheese
  • 1 panela cheese
  • 14 shrimp
  • 14 shrimp
  • 14 shrimp
  • 1 cup pasta
  • 1 cup pasta
  • 1 cup pasta

Equipment

knifecutting boardbowlfood scalecitrus juicerblendersmall saucepanlarge skillettongssmall plastic containersgrilllarge mixing bowlbaking sheetforkcast iron skillet