(Family Features) Hectic daytime schedules can often lead to even busier evenings, which makes putting dinner on the table in less than an hour a valuable time-saver for home chefs. Balancing a busy lifestyle with healthy food choices can certainly become a tall task, but making filling, nutritious meals a priority starts with planning and preparation.

One way to set the course toward more quality weeknight meals at home is planning in advance rather than making day-of decisions. Ensuring you have the correct ingredients on-hand can make meal prep a simpler process once it’s time to get started in the kitchen.

By focusing meals on recipes that incorporate easy-to-use, versatile ingredients like Filippo Berio vinegars, you can have flavorful main courses, sides and appetizers ready in under an hour. The vinegars are allergen free, cholesterol free, trans fat free and GMO free, making them an ideal addition to healthy menus.

For example, while waiting for a meal to bake, Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette can keep appetites at bay and help incorporate nutritious vegetables.

Follow your salad with a main dish like this Honey-Balsamic Glazed Salmon, which involves just a handful of ingredients and seasonings, leading to just 5 minutes of prep time and 20 minutes in the oven. Greek-Style Roasted Sweet Potato Salad makes for an ideal complementary side dish, enhanced with a red wine dressing made with Filippo Berio Red Wine Vinegar for a pleasantly sharp taste that’s a welcome addition to an array of recipes.

When a light yet filling meal is attainable in less time, you can focus on nutritious choices even on the busiest of evenings. Find more quick, simple recipe ideas at FilippoBerio.com.

Honey-Balsamic Glazed Salmon

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 6

• 1          salmon filet (about 2 pounds)
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 3          tablespoons Filippo Berio Balsamic Vinegar
• 2          tablespoons honey
• 1          tablespoon Dijon mustard
• 1          clove garlic, minced
• pinch of chili pepper flakes
• 1          tablespoon chopped fresh tarragon (optional)

1. Heat oven to 400° F. Season salmon with salt and pepper; place on parchment paper-lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
2. Bake 18-20 minutes, or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon, if desired.

Tips: Substitute maple syrup for honey, if desired. Omit chili flakes and season with freshly ground pepper.

 

Greek-Style Roasted Sweet Potato Salad

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 8

Red Wine Dressing:

• 1/4       cup Filippo Berio Extra-Virgin Olive Oil
• 2          tablespoons Filippo Berio Red Wine Vinegar
• 2          tablespoons chopped fresh parsley
• 1          teaspoon honey
• 1          clove garlic, minced
• 1/4       teaspoon salt
• 1/4       teaspoon pepper

Roasted Sweet Potato Salad:

• 3          tablespoons Filippo Berio Extra-Virgin Olive Oil
• 1          tablespoon Filippo Berio Red Wine Vinegar
• 1          teaspoon dried oregano
• 1/2       teaspoon dried mint
• 2          cloves garlic, minced
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 2          pounds sweet potatoes, sliced into 1/2-inch rounds
• 1          cup shredded romaine lettuce
• 1          tomato, chopped
• 1/3       cup sliced pitted Kalamata olives

1. Heat oven to 400° F.
2. To make Red Wine Dressing: Whisk together olive oil, vinegar, parsley, honey, garlic, salt and pepper.
3. To assemble Roasted Sweet Potato Salad: Whisk together olive oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well-coated. Arrange in single layer on parchment paper-lined baking sheet. Roast about 30 minutes, or until golden brown and tender.
4. Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

Tips: For traditional Greek flavor, sprinkle with crumbled feta cheese before serving. Alternatively, cut sweet potatoes into wedges.

Green Bean, Asparagus and Goat Cheese Salad with Honey Dijon Vinaigrette

Prep time: 10 minutes

Cook time: 3 minutes

Total time: 13 minutes

Servings: 4

Honey Dijon Vinaigrette:

• 2          tablespoons Filippo Berio White Wine Vinegar
• 1          shallot, minced
• 1          tablespoon finely chopped fresh tarragon
• 2          teaspoons Dijon mustard
• 2          teaspoons honey
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup Filippo Berio Extra-Virgin Olive Oil

Green Bean, Asparagus and Goat Cheese Salad:

• 1/2       pound green beans, trimmed and cut into 1-inch pieces
• 1/2       pound asparagus, trimmed and cut into 1-inch pieces
• 6          cups baby arugula
• 1/2       cup crumbled goat cheese
• 1/4       teaspoon salt
• 1/4       teaspoon pepper
• 1/4       cup diced sundried tomatoes in oil
• 2          tablespoons chopped fresh chives

1. To make Honey Dijon Vinaigrette: Whisk together white wine vinegar, shallot, tarragon, mustard, honey, salt and pepper; whisk in olive oil.
2. To assemble Green Bean, Asparagus and Goat Cheese Salad: In steamer basket, steam green beans and asparagus 3-5 minutes, or until tender-crisp. Rinse under cold water and drain well. Transfer to large bowl; add arugula and goat cheese. Season with salt and pepper.
3. Toss salad with vinaigrette. Garnish with sundried tomatoes and chives.