Category Archives: Summer Favorites

September 27, 2022 · 12:11 pm

Greek Style Chicken Bowl

INGREDIENTS:

4 tsp Olive Oil, extra virgin

4 tbs Feta, reduced-fat

1 tbs Oregano, minced (or 1 tsp dried)

2 cloves Garlic, minced

4 tbs Lemon, juiced

2 cups Lettuce, washed and torn

2 cups Cauliflower, riced

1 cup Roma Tomatoes, diced

1 1/2 lbs Rotisserie Chicken Breast, Skin-removed and chopped

2 cups Zucchini, riced

DIRECTIONS:

1. Combine and cook riced cauliflower and zucchini in microwave or steamer, about 6 to 8 minutes unil tender.

2. Combine the garlic, oregano, lemon juice, oil and feta to make the dressing.

3. To serve, neatly arrange a 1/2 cup of lettuce, one cup of riced cauliflower and zucchini, a 1/4 cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1 1/2 tablespoons of the dressing over the top and serve.

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Filed under Chicken Dishes, Healthy Lunches, Inspiralized, Summer Favorites, What's for Dinner?

July 19, 2022 · 11:08 pm

Bruschetta Grilled Chicken

INGREDIENTS:

2 Tbs. Balsamic Vinegar

1/4 tsp. Black Pepper, ground

2 lbs. Chicken Breasts, boneless, skinless

A/N Cooking Spray

4 tsp. Olive Oil, extra virgin

1 cup Fresh Basil, chopped

2 cloves Garlic, minced

1/4 tsp. Salt

10 med. Tomatoes, vine-ripe, cores removed

DIRECTIONS:

  1. Pre-heat grill or grill pan

2. Spray tomatoes with nonstick cooking spray and season with salt and pepper.

3. Grill tomatoes on all sides until slightly charred. Remove and allow to cool completely.

4. Roughly chop or slice tomatoes in quarters. Add garlic, balsamic vinegar, basil and oil.

5. Set aside to marinade.

6. Meanwhile, season chicken with salt and black pepper.

7. Spray chicken on both sides with nonstick cooking spray. Grill chicken breasts on both sides about 4 and 5 minute or until internal temperature reaches 165 degrees F. Once cooked, remove and set aside to rest about 5 minutes.

8. For 1 portion, plate 6 ounces cooked chicken breast with a quarter of the tomatoes and about one tablespoon of the balsamic vinegar mixture from the bruscetta.

9. Tip: Alternatively, you can prepare this recipe in the oven. Preheat oven to 500 degrees F. Place lightly sprayed tomatoes on a sheet pan, and cook about 2 to 3 munites until charred. Lower oven to 375 degrees F, and place lightly sprayed chicken on a sheet pan, Cook for 20 to 25 minutes until intrnal temperature reaches 165 degrees F.

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Filed under Chicken Dishes, For the Grill, Summer Favorites, What's for Dinner?

July 11, 2022 · 9:55 pm

Stir-Fried Eggplant with Basil and Chiles

INGREDIENTS:

2 each Red Chiles (Cayenne, Fresno or Jalapeno)

1 Tbs Honey

tt Pinch of Salt

3 md Japanese or Chinese Eggplants (about 12 oz total)

3 Tbs Olive Oil, extra-virgin divided

1/4 lb Ground Pork, Chicken, Tempeh Crumbles or Crumbled Tofu

3 cloves Garlic, thinly sliced

1 tsp Sesame Seeds, toasted

1/2 cup Basil Leaves, plus more for serving

2 Tbs Rice Vinegar, unseasoned

2 tsp Tamari or Soy Sauce

DIRECTIONS:

Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbs. oil in a large nonstick skillet over medium-high until shimmering. Cook eggplant, tossing occassionally, until browned and crisp-tender, about 6-8 minutes. Transfer to a plate.

Heat remaining 1 Tbs. oil in the same skillet. Cook pork, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute. Add 1/2 cup basil leaves and toss until wilted, 2-3 minutes.

Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1-2 minutes more. Season with salt if needed.

Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

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Filed under Asian Cuisine, International Inspirations, Summer Favorites, What's for Dinner?

March 11, 2022 · 9:00 pm

Sweet Potato Nachos

INGREDIENTS:

2-3 Ea Sweet Potatoes

1 Tbsp Olive Oil

tt Dash of Cayenne

tt Dash of Chili Powder

3 Ea Mini Sweet Bell Peppers (red, orange), sliced

1/4 Ea White Onion, sliced

1/2 cup Black Beans

2+ Tbs Jalapenos, diced

1/2 Ea Avocado, cubed

Sprinkle of desired cheese or Daiya (non-dairy alternative)

DIRECTIONS:

Preheat oven to 375 degrees.

Using a sharp knife or mandolin, slice sweet potatoes thinly and lay flat on a lined baking sheet.

Drizzle lightly with olive oil, and toss with cayenne pepper and chili powder.

Roast for 10-15 minutes depending on the thickness of your potato slices.

While potatoes are roasting, add peppers and onion to a saucepan over medium heat and cook until softened.

Remove potatoes from oven, arrange them together as you would nachos potato chips, and top with salsa, black beans, roasted peppers, jalapenos, cheese and avocado.

Put back into the oven for about 5 more minutes, top with cilantro and enjoy!

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Filed under Healthy Lunches, Party Picks, Salsas and Chutneys, Starters, Summer Favorites, Vegetarian Fare

June 18, 2020 · 10:18 pm

Taco Seasoning

INGREDIENTS:

1 Tbs          Chili Powder

1/4 tsp        Garlic Powder

1/4 tsp        Onion Powder

1/4 tsp        Crushed Red Pepper Flakes

1/4 tsp         Dried Oregano

1/2 tsp         Paprika

1 1/2 tsp      Cumin, ground

1 tsp             Sea Salt

1 tsp             Pepper

DIRECTIONS:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks, Summer Favorites, What's for Dinner?

June 18, 2020 · 10:09 pm

Easy Pizza Sauce

INGREDIENTS:

1 can               Tomato Paste

1 1/2 cups       Water

1/3 cup           Olive Oil, extra virgin

2 cloves          Garlic, minced

tt                      Salt and Pepper, freshly ground

1/2 Tbs            Oregano, dried

1/2 Tbs            Basil, dried

1/2 Tbs            Rosemary, crushed

DIRECTIONS:

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.

NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.

 

 

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Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, Sauces, Summer Favorites, What's for Dinner?

June 18, 2020 · 9:54 pm

Roasted Beet Salad

INGREDIENTS:

1 lb                     Beets, roots and stems trimmed

1/4 c + 3 Tbs     Olive Oil

tt                         Salt and Pepper, freshly ground

4 ea                     Shallots, peeled and halved

2 ea                     Oranges

2 Tbs                   Balsamic Vinegar

1/4 tsp                  Sugar

1/2 tsp                  Dijon Mustard

12 oz                    Mixed Greens

2-3 Tbs                Sunflower Seeds, salted

DIRECTIONS:

Preheat the oven to 450 degrees Fahrenheit.

Set the beets on a baking sheet lined with two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour.

Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked.

Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots.

Trim the tops and bottoms off the oranges with a paring knife. Set the oranges on of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside.

In a small bowl, whisk together the vinegar, sugar, mustard, some sea salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds.

 

 

 

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Filed under Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

April 18, 2020 · 1:37 am

Beet Burgers with Chipotle Mayo

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Ingredients: Marinated Beets

2 lg                 Beets, large golden, Chioggia or white (about 1 lb)

tt                     Kosher Salt

1 cup             Apple Cider Vinegar

2/3 cup          Sugar

1/2 tsp           Thyme Leaves

1 1/2 cups     Water

Ingredients: Pickled Onion

1 ea                Red Onion, sliced thinly

all                   Reserved marinade from the beets

Ingredients: Chipotle Mayo

1 cup             Mayonnaise, regular or vegan

2 to 4 ea        Chipotles, canned in adobo, minced plus sauces to taste

Ingredients: For the Burgers

1/4 cup          Chipotle May (see recipe above)

4 ea                Brioche Rolls or Hamburger Buns, split and toasted.

1 cup              Greens, such as baby spinach, mesclun or arugala

tt                     Kosher Salt and Pepper

1 lg                 Hass Avocado, halved, pitted, peeled and sliced lengthwise

1/2 cup           Alfalfa Sprouts

tt                      Extra-Virgin Olive Oil for drizzling

Directions: For the Marinated Beets

Put the beets in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Cover the pan and bring to a boil over high heat, then reduce the heat and simmer the beets until they can be easily pierce all the way through to the center, about 1 hour. Check the water from time to time and top it off as necessary.

Meanwhile, to make the marinade, combine , combine the vinegar, sugar and peppercorns, thyme, 2 teaspoons salt, and the 1 1/2 cups water in a small saucepan and bring to a boil, stirring to dissolve the sugar and salt. Remove from the heat.

When the beets are cooks, drain them and peel under cold water. Pat dry.

Slice the beets crosswise into 3/4 to 1 inch thick slices and put them in a medium heatproof bowl. Pour the hot marinade over the beets and let cool; cover and refrigerate for at least 12 hours, or as long as overnight.

When you are ready to use them, drain the beets, reserving the marinade, and pour the marinade into a small saucepan. (You can keep the beets in the fridge for a few days before using them for the sandwiches.)

Directions: for the Pickled Onion

Bring the beet marinade to a boil. Put the sliced red onion in a small heatproof bowl, pour the marinade over it, and let steep for 1 hour. Drain the onion. (This can be made two days in advance.)

Directions for the Mayo:

Put the mayo in a small bowl and mix in the minced chipotles. Add the adobo sauce if you want a little extra smoky kick. Keeps for a week in the refrigerator.

Directions: To build the Burgers

Spread the mayonnaise on the tops and bottoms of the rolls. Put a handful of greens on the bottom half of each one and lay a slice of marinated beet on top. Season beets with salt and pepper and top with sliced avocado, pickled onion, and alfalfa sprouts. Drizzle with a little olive oil and close the sandwiches. Devour.

 

 

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Filed under Healthy Lunches, Summer Favorites, Vegetarian Fare, What's for Dinner?

March 4, 2020 · 6:41 pm

Cauliflower Tacos With Cashew Crema

BC7E1994-3C11-4304-8AA6-3232FFB10E85INGREDIENTS:

Sauce:

1 ea               Green Chile (such as serrano), finely grated

1 cl                 Garlic, finely grated

1/4 cup          Cashew or Almond Butter

3 Tbsp            Fresh Lime Juice

tt                     Kosher Salt

Assembly:

3 clvs             Garlic, finely grated

1/4 cup          Grapeseed or Vegetable Oil

2 tsp               Cumin, ground

2 tsp               Smoked Paprika

2 ea                 Cauliflower Heads, cut into 1′ – 2′ florets

tt                     Kosher Salt

12                    6′ – diameter corn tortillas

1 sm                White Onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

DIRECTIONS:

Sauce:

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.

Assembly:

Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.

 

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Filed under Fall/Winter Favorites, International Inspirations, Summer Favorites, Vegetarian Fare, What's for Dinner?

December 27, 2019 · 12:09 pm

Kale and Brussels Sprout Salad

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INGREDIENTS:

1/4 cup               Fresh Lemon Juice

2 Tbs                  Mustard, Dijon

1 Tbs                  Shallot, minced

1 sm                   Garlic Clove, finely grated

1/4 tsp                Kosher Salt, plus more

tt                         Black Pepper, freshly ground

2 Lg Bunches    Kale, Tuscan (1 1/2 lb) center stem discarded, leaves thinly sliced

12 oz                  Brussels Sprouts, trimmed, finely grated or shredded with a knife

1/2 cup               Extra Virgin Olive Oil, divided

1/3 cup               Almonds with Skins, coarsely chopped

1 cup                  Pecorino, finely grated

DIRECTIONS:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend, set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Do Ahead: Dressing, kale mixture, and tossed almonds can be prepared 8 hours ahead. cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

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Filed under Healthy Lunches, Holiday Menus, Sensational Salads, Starters, Summer Favorites, Vegetarian Fare, What's for Dinner?