In the kitchen with Deborah Hernandez-Pascolla

Tuesday, January 19, 2021
In the kitchen with Deborah Hernandez-Pascolla
Home cook Deborah Hernandez-Pascolla showed us how to create some light, healthier meals using delicious Alessi ingredients.

This segment is produced with and sponsored by Alessi.

We're "In the Kitchen" with author and home cook from Italy Little By Little, Deborah Hernandez-Pascolla! It's the New Year - and time to think eating lighter and healthier. Deborah has given us a couple of recipes to help with our "New Year, New You" resolutions.

Visit the Alessi website for all the Alessi products.

Deborah's recipes

Mediterranean Salad

2 c. quinoa cooked

6-8 oz of cooked chicken breast (or shrimp) sprinkled with Avocado Toast Seasoning

1 handful of spinach- fresh and chopped

2 carrots, fresh and shredded

1 tbsp of grated red onion

1 cup of fresh parsley chopped

1 can of Vigo hearts of palm, chopped

1/2 jar Vigo flame roasted red peppers

1 jar Vigo marinated artichokes, chopped

1 tbsp Vigo sliced greek Kalamata olives

1- 2 tbsp of Vigo feta cheese

Juice of 1 lemon

Alessi Avocado Toast Seasoning

Add all ingredients together, toss and serve.

Pepper Pesto Hummus

1 cup of cooked chickpeas

2 - 3 Alessi sun-dried tomatoes

1/2 can of Vigo flame roasted red peppers (or 1 jar of Alessi roasted red peppers)

2 tsp of Alessi Pesto, reserve 1 tsp for top

1/2 c. plain yogurt

1 tbsp of Alessi pine nuts

1 tbsp of olive oil - reserve 1 tsp for topping

Puree all ingredients in the food processor, top with olive oil pesto and serve with Alessi Bruschette or Spuntini.