Salads and more

Ice Cream Float
Ingredients
3 tbsp. soda syrup or cocktail syrup
2 tbsp. half-and-half
Club soda
Vanilla ice cream
Whipped cream, for serving (optional)
Directions

Step 1
In a tall glass, stir together syrup and half-and-half. Add enough club soda so it comes about 3/4 up the glass. Add 2 scoops of ice cream and top with whipped cream if desired

Grilled Chicken with Coconut-Lime Slaw
Ingredients
8 small chicken cutlets
Kosher salt and pepper
1 lime
3 tbsp. coconut milk
1 tsp. sugar
1/2 tsp. fish sauce
1 lb. red cabbage, thinly sliced
2 scallions, cut into matchsticks
1/4 c. cilantro
Directions

1. Heat grill to medium-high.

2. Season chicken with salt and pepper. Grill, turning once, until just cooked through, about 3 minutes.

3. Meanwhile, zest lime into small bowl and reserve. Squeeze 1 tablespoon juice from lime into large bowl. Add coconut milk, sugar, and fish sauce. Whisk until sugar dissolves, then toss in cabbage and scallions until evenly coated.

4. As soon as chicken comes off grill, sprinkle with lime zest. Divide chicken and slaw among serving plates. Sprinkle cilantro over slaw and serve

Pasta e Fagioli
Ingredients
2 tbsp. olive oil
1 large onion, chopped
2 medium carrots, cut into 1/4-inch pieces
1 stalk celery, cut into 1/4-inch pieces
1 small bulb fennel, cut into 1/4-inch pieces
Kosher salt and pepper
2 large cloves garlic, finely chopped
6 sprigs fresh thyme
1/2 c. dry white wine
1 28-ounce can whole peeled tomatoes
1 tbsp. chicken or vegetable base (optional)
6 oz. orecchiette or other short pasta
2 15-ounce cans white beans (cannellini, navy, butter, or a combination), rinsed
Chopped parsley and grated Parmesan, for serving
Directions

Step 1
Heat oil in large Dutch oven on medium. Add onion and cook, stirring occasionally, 5 minutes. Add carrots, celery, fennel, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until vegetables are beginning to soften, 6 to 8 minutes more. Stir in garlic and thyme and cook 2 minutes. Add wine and simmer until nearly evaporated, 1 to 2 minutes.
Step 2
Add tomatoes and their juices, crushing them into small pieces as you add them to the pot. Add 5 cups water and chicken base (if using) and bring to a boil. Add pasta and simmer, stirring often, until barely tender, 8 to 12 minutes depending on type of pasta. Stir in beans and cook until heated through, about 2 minutes. Remove thyme and serve sprinkled with parsley and Parmesan

Crunchy Carrot, Pea, and Chicken
Ingredients
For Salad
1/3 loaf ciabatta, cut into 1-inch cubes
3 tbsp. olive oil
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/2 lb. baby rainbow carrots, halved lengthwise
6 c. torn Little Gem or romaine lettuce
2 c. shredded rotisserie chicken
1 c. cooked fresh or frozen peas
1 small fennel bulb, halved, cored, and thinly sliced
For Mustard-Chive Vinaigrette
1/4 c. olive oil
2 tbsp. white balsamic vinegar
1 1/2 tbsp. chopped fresh chives
1/2 minced small shallot
1 1/2 tsp. Dijon mustard
1 tsp. sugar
Kosher salt and freshly ground black pepper
Directions

Step 1
Preheat oven to 350°F. Toss together bread, oil, and garlic on a baking sheet. Season with salt and pepper. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes.
Step 2
Cook carrots in boiling salted water in a medium saucepan over high heat until crisp-tender, 2 to 3 minutes. Drain and run under cold water until cool.
Step 3
Make the Mustard-Chive vinaigrette: Whisk all ingredients together in a small bowl or mason jar. Gently toss together lettuce, shredded chicken, peas, fennel, croutons, carrots, and vinaigrette in a bowl. Season with salt and pepper

Seared Chicken With Carrots and Mint-Almond Pesto
INGREDIENTS
1 1/2 lb. small, thin carrots, scrubbed but not peeled, halved crosswise
1 tsp. ground coriander
2 tbsp. plus 1 tsp olive oil, divided
Kosher salt and pepper
4 6-oz boneless, skinless chicken breasts
1/2 c. fresh mint
1 1/2 c. flat-leaf parsley
1/4 c. blanched almonds, toasted
2 1/2 tbsp. fresh lemon juice
1/2 jalapeño, seeded
DIRECTIONS
STEP 1
Heat oven to 425°F. On a large rimmed baking sheet, toss carrots with coriander, 1 Tbsp oil, and ¼ tsp salt and roast until tender and browned, 18 to 20 minutes.
STEP 2
Meanwhile, heat a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper. Add 2 tsp oil to skillet, then add chicken and cook until browned and cooked through, 3 to 4 minutes per side.
STEP 3
In a blender, combine mint, parsley, almonds, lemon juice, jalapeño, ¼ cup water, a pinch of salt, and remaining 2 tsp oil and puree until smooth, adding up to 1 Tbsp additional water if needed. Slice chicken and serve with roasted carrots and mint pesto