Name: Airline-Inspired Three-Course Meal: Salad, Butter Chicken, Gemelli Pasta, and Brownie Deluxe
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 cups heritage salad mix (blend of baby greens, kale, radicchio, frisée); 1/2 cup cooked white quinoa; 1/2 cup cooked red quinoa; 1/2 cup cooked black quinoa; 1 tbsp olive oil; 1 tbsp lemon juice; Salt and pepper to taste; 4 slices warm bread (baguette or sourdough); 1 lb boneless, skinless chicken thighs, cut into chunks; 1 cup plain Greek yogurt; 2 tbsp lemon juice (for chicken marinade); 2 tsp garam masala; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp chili powder; 2 tbsp butter; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tbsp grated ginger; 1 can (14 oz) tomato sauce; 1/2 cup heavy cream; Salt to taste; 2 cups cooked basmati rice; 2 cups cauliflower florets; 1 tbsp olive oil (for roasting cauliflower); 8 oz gemelli pasta; 1 tbsp olive oil (for pasta); 2 cloves garlic, minced (for pasta); 1/4 tsp red pepper flakes

Airline-Inspired Three-Course Meal: Salad, Butter Chicken, Gemelli Pasta, and Brownie Deluxe

miradu

Recreate the feeling of an elevated airline dining experience at home with this three-course meal! Start with a vibrant, textural salad featuring heritage greens, kale, radicchio, frisée, and a tri-color quinoa mix, paired with warm bread. The main course offers a choice: creamy, aromatic butter chicken with basmati rice and roasted cauliflower, or comforting gemelli pasta coated in a tangy tomato cream sauce, finished with feta and sun-dried tomatoes. End on a sweet note with a decadent brownie deluxe. This spread is perfect for a special dinner or a fun themed gathering!

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Toss cauliflower florets with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until golden and tender. Set aside.
Cook white, red, and black quinoa according to package instructions. Set aside to cool.
In a large bowl, toss heritage salad mix, kale, radicchio, frisée, and cooled quinoa with olive oil, lemon juice, salt, and pepper. Serve with warm bread slices.
For butter chicken: In a bowl, combine chicken, yogurt, lemon juice, garam masala, cumin, paprika, turmeric, chili powder, and salt. Marinate for at least 30 minutes.
Heat butter in a large skillet over medium heat. Add onions, garlic, and ginger; cook until golden. Add marinated chicken and cook until browned. Add tomato sauce, simmer 15 minutes. Stir in cream and cook 5 more minutes. Season to taste. Serve over basmati rice with roasted cauliflower.
For gemelli pasta: Cook pasta according to package directions. Drain and set aside. In a skillet, heat olive oil, add garlic and red pepper flakes, sauté 1 minute. Add crushed tomatoes and simmer 10 minutes. Stir in cream, season with salt and pepper. Toss pasta in sauce, then top with feta and sun-dried tomatoes.
Finish with a decadent brownie deluxe for dessert.