light dinner

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements &mdash; mozzarella, tomatoes, basil, salt and olive oil &mdash; and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn&rsquo;t think of it sooner. Serve with a crusty loaf of bread on the side. Featured in: Caprese Antipasto: A Summertime Italian Wedding.&nbsp;

          Caprese Antipasto        

ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

olive oil

mozzarella,

ripe tomatoes, in assorted colors if possible

cherry tomatoes, in assorted colors if possible

olives

prosciutto,

basil leaves

Looking for a Mother&#8217;s Day lunch recipe, or something special to put on the table this spring? Try our herby beetroot-marinated salmon – it&#8217;s a colourful, simple dish that&#8217;s ready in less than 30 minutes. Alternatively, how about this beetroot and parsnip rösti topped with smoked salmon?

Beetroot-marinated salmon with dill pickled rice salad

organic skin-on salmon fillets

wild and basmati rice, rinsed

red onion, sliced

lemon

dill pickles, chopped

raw chioggia (candy-striped) beetroot, cut into matchsticks

salad leaves (optional)

Crème fraîche

For the marinade

beetroot,

tbsp horseradish

pack fresh dill, chopped

tbsp dijon mustard

milled black pepper

Put all the marinade ingredients in a bowl and mix well, then spoon half into a large food bag with the salmon fillets. Turn to coat, then set aside in the fridge to marinate for 1 hour (or overnight if you like – see Make Ahead). Cover and chill the rest of the marinade to serve with the salmon.

Boil the rice in 400ml water for 12-15 minutes until cooked but still with some bite. Drain, then rinse under cold running water to cool completely. Meanwhile, put the onion in a bowl with the lemon juice and a good pinch of salt and set aside for a few minutes.

Mix the cold rice with the dill pickles, fresh dill, beetroot matchsticks, extra-virgin olive oil and red onion. Taste and season.

Heat a frying pan with a little oil, then fry the salmon, skin-side down, for 3-4 minutes until the skin is crisp. Carefully turn and cook for a minute more or until cooked to your liking.

Serve the salmon with the rice salad, leaves (if using) and the rest of the marinade along with a dollop of crème fraîche and extra lemon zest and juice.

Harissa Spiced Chicken with Leeks and Tomatoes is a light chicken dinner made flavorful from harissa paste and leeks and paired with arugula and tomatoes.

Harissa Spiced Chicken with Leeks and Tomatoes

olive oil (divided)

chicken breasts (butterflied)

leeks (diced)

garlic

Harissa paste

chicken stock

salt

arugula (to serve)

cherry tomatoes (halved)

lemon (juiced)

oregano

salt and pepper (to taste)

In a cast iron skillet, heat 1 tablespoon of olive oil. When hot, add chicken breasts and brown each side (about 4 minutes per side). Remove chicken breasts to a plate.&nbsp;

Add in an additional tablespoon of olive oil along with chopped leeks, garlic, and salt. Saute for 7-8 minutes, until the leeks have started to wilt down. Add in harissa paste, and stir to coat leeks.&nbsp;

Nestle the chicken back in among the leeks and pour chicken stock on top. Simmer 10 minutes, or until chicken is just cooked through.

Quarter tomatoes, and mix with olive oil, lemon juice, oregano, and salt and pepper.&nbsp;

Slice chicken and serve on a bed of couscous, with the tomato relish, and fresh arugula.&nbsp;

Warm up this winter with Redbook's delicious soup recipes.

Tortellini Soup

onion

chicken broth

kale

lb. frozen tortellini

white beans

Parmesan cheese

Cook onion in oil in large pot over medium high heat until tender. Add garlic; cook 30 seconds. Stir in broth and kale. Bring to boil; reduce heat and simmer 15 minutes.

Add tortellini and cook 10 minutes. Pour beans into pot and heat through. Serve sprinkled with Parmesan cheese.

Top 4 light dinner recipes from across the web

The most viewed light dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Caprese Antipasto

Beetroot-marinated salmon with dill...

Harissa Spiced Chicken with Leeks a...

Tortellini Soup

Top 4 light dinner recipes from across the web

The most viewed light dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caprese Antipasto

Beetroot-marinated salmon with dill...

Harissa Spiced Chicken with Leeks a...

Tortellini Soup

The most viewed light dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine