Wednesday, June 12, 2019

Sweet Potato, Asparagus and Spinach Crustless Quiche


I'm always trying to figure out some make-ahead breakfasts for us to enjoy throughout the week that incorporate veggies. Frittatas and quiches are the perfect option. This crustless quiche is fluffy like a typical quiche, without all the carbs and extra fat from the crust. I like to serve this topped with hot sauce or hot pickled peppers, but it's great by itself too! A side of chicken sausage or crispy bacon would also be a great accompaniment.



1. Preheat oven to 450. Place sweet potato and diced asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.


2. Once the roasted veggies are out of the oven, reduce the oven temperature to 350. Lightly coat a pie plate with cooking spray.

3. Whisk the eggs, milk, cheese, salt and pepper together. Stir in spinach and roasted veggies. Pour the mixture into the prepared pie plate and bake for 45 minutes.




4. Allow the quiche to sit for 5 minutes before slicing.




Sweet Potato, Asparagus and Spinach Crustless Quiche
Serves 6-8

All you need:
2 sweet potatoes, peeled and cubed
1 pound asparagus, trimmed and diced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste

6 eggs
1 cup milk
4 oz. havarti cheese (or cheddar), grated
Salt and freshly ground black pepper, to taste
1 cup chopped spinach

All you do:
1. Preheat oven to 450. Place sweet potato and diced asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15 minutes.
2. Once the roasted veggies are out of the oven, reduce the oven temperature to 350. Lightly coat a pie plate with cooking spray.
3. Whisk the eggs, milk, cheese, salt and pepper together. Stir in spinach and roasted veggies. Pour the mixture into the prepared pie plate and bake for 45 minutes.
4. Allow the quiche to sit for 5 minutes before slicing.

Monday, June 3, 2019

Raspberry Kiwi Tart with Raw Nut Crust and Lemon Curd


When summer finally gets here and the temperatures rise, the last place you want to be is a hot kitchen. This dessert comes together so quickly and it tastes amazing. You can always skip the lemon curd and simply use whipped cream or coconut cream (if you want to this to be vegan). 

If you aren't a fan of kiwi, this recipe is also great with strawberries, blackberries, blueberries, bananas and oranges - use what you have on hand!




1. Place dates, pecans, almonds, sunflower seeds and salt in a food processor and process until the mixture is crumbly and holds together.


2. Press the nut mixture into a tart pan (or pie plate). Top with lemon curd and smooth the top with a spatula to form an even layer.


3. Top with fruit (get creative with your pattern!) and refrigerate for at least 1 hour. Once out of the fridge, slice and serve.



Raspberry Kiwi Tart with Raw Nut Crust and Lemon Curd
Serves 8-10

All you need:
Crust
10 pitted medjool dates
1 cup pecan halves
1 cup whole almonds
1/2 cup sunflower seeds
1/2 teaspoon salt

1 1/2 cups prepared lemon curd (you make your own, follow the recipe here)

1 pint raspberries
4 kiwi, peeled and sliced thin

All you do:
1. Place dates, pecans, almonds, sunflower seeds and salt in a food processor and process until the mixture is crumbly and holds together.
2. Press the nut mixture into a tart pan (or pie plate). Top with lemon curd and smooth the top with a spatula to form an even layer.
3. Top with fruit (get creative with your pattern!) and refrigerate for at least 1 hour. Once out of the fridge, slice and serve.

Wednesday, May 29, 2019

Whole Roasted Cauliflower with Gouda Cheese Sauce



We are officially in party season and I'm always thinking of new, fun appetizers to serve. This whole roasted cauliflower is a show-stopper and it's so easy to make! If the cheese sauce is too rich for you, you can also serve this with a fresh basil pesto or chimichurri sauce (both can be found on my blog). Pair this with sparkling rose and get the party started! If you have any extra cheese sauce, serve some fresh-cut veggies and sliced baguette on the side for dipping.





1. Preheat oven to 425. Trim any leaves from the cauliflower and place the cauliflower head in a cast iron skillet or pie plate. Drizzle with olive oil and rub until the cauliflower is well coated. Season with salt and pepper. Roast for 1 hour, or until golden brown and tender.

2. Meanwhile, melt butter in a large saucepan over medium heat. Add garlic powder, ground mustard, paprika and flour and cook for 1 minute. Whisk in milk and cook for 4 minutes, or until the sauce has slightly thickened. Add the cheeses and hot sauce and and whisk until the cheese is fully melted. Season the sauce with salt and pepper and keep warm over low heat.






3. Once out of the oven, squeeze fresh lemon juice over the cauliflower. Spoon the cheese sauce over the top and garnish with paprika and parsley. Cut into wedges and serve any extra cheese sauce on the side.




Whole Roasted Cauliflower with Gouda Cheese Sauce
Serves 4-6

All you need:
1 head cauliflower
1/4 cup olive oil
Salt and freshly ground black pepper, to taste
Juice of 1 lemon, for finishing

Sauce
2 tablespoons butter
2 teaspoons garlic powder
1 teaspoon ground mustard
1/2 teaspoon paprika
2 tablespoons flour (gluten-free or regular)
2 cups whole milk
8 oz. freshly grated gouda cheese
2 tablespoons grated Parmesan cheese
Dash hot sauce
Salt and freshly ground black pepper, to taste

Paprika and chopped parsley, for garnish

All you do:
1. Preheat oven to 425. Trim any leaves from the cauliflower and place the cauliflower head in a cast iron skillet or pie plate. Drizzle with olive oil and rub until the cauliflower is well coated. Season with salt and pepper. Roast for 1 hour, or until golden brown and tender.
2. Meanwhile, melt butter in a large saucepan over medium heat. Add garlic powder, ground mustard, paprika and flour and cook for 1 minute. Whisk in milk and cook for 4 minutes, or until the sauce has slightly thickened. Add the cheeses and hot sauce and and whisk until the cheese is fully melted. Season the sauce with salt and pepper and keep warm over low heat.
3. Once out of the oven, squeeze fresh lemon juice over the cauliflower. Spoon the cheese sauce over the top and garnish with paprika and parsley. Cut into wedges and serve any extra cheese sauce on the side.

Thursday, May 23, 2019

Meatballs with Blueberry BBQ Sauce


Blueberry season is almost here and it's one of my favorite things about living in Holland. The fresh blueberries are so sweet and delicious and I always make sure to buy them in bulk and keep them in the freezer to enjoy throughout the year. Adding them to barbecue sauce provides a pop of sweetness that pairs perfectly with meatballs or grilled chicken, salmon, pork, ribs and salmon. 



1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. Combine meatball ingredients in a large bowl. Shape into 16 balls and place on the prepared baking sheet. Bake for 20 minutes.




3. Meanwhile, combine sauce ingredients in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Blend with an immersion blender (or carefully transfer the mixture to a regular blender and blend for 15 seconds).



4. Toss sauce with the meatballs. Serve topped with goat cheese and chopped basil, if desired.




Meatballs with Blueberry BBQ Sauce
Serves 4

All you need:
1 pound ground beef
1/2 cup ground oats (gluten-free or regular)
1 egg
1 small sweet onion, grated
1 tablespoon Worcestershire sauce
1 tablespoon chopped basil leaves
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

BBQ Sauce
1 cup fresh (or frozen) blueberries
1/2 cup ketchup
1/4 cup water
1/4 cup brown sugar
2 tablespoons apple cider vinegar
2 teaspoons molasses
2 teaspoons Dijon mustard
1 teaspoon garlic powder
Splash hot sauce

Crumbled goat cheese and chopped basil, for garnish (optional)

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. Combine meatball ingredients in a large bowl. Shape into 16 balls and place on the prepared baking sheet. Bake for 20 minutes.
3. Meanwhile, combine sauce ingredients in a large saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Blend with an immersion blender (or carefully transfer the mixture to a regular blender and blend for 15 seconds).
4. Toss sauce with the meatballs. Serve topped with goat cheese and chopped basil, if desired.

Sunday, May 19, 2019

Watermelon Mint Moscow Mule


Ahh summer - it's so close! If there's one thing I always look forward to, it's sitting on our patio with friends with a crisp, cold drink in hand. I love mint, and it always seems to be one of the herbs that grows like crazy in our herb garden, so I'll add it to drinks and my bottled water to add a refreshing note. If you prefer or need your beverage to be a mocktail, this drink is just as good without the booze. Cheers!




1. Place watermelon and mint in a blender and process until smooth. Pour the mixture into 2 glasses (I prefer copper mugs for this).


2. Place one shot of tequila (or vodka) into each glass. Fill each glass with ice.


3. Squeeze the juice of 1/2 lime into each glass. Fill with ginger beer.


4. Garnish each glass with lime wedges and fresh mint. Serve immediately.




Watermelon Mint Moscow Mule
Serves 2

All you need:
1 cup cubed seedless watermelon
5 fresh mint leaves
2 shots tequila (or vodka)
Ice
1 lime, halved
1 (12 oz.) can ginger beer (diet or regular)

Lime wedges and fresh mint leaves, for garnish

All you do:
1. Place watermelon and mint in a blender and process until smooth. Pour the mixture into 2 glasses (I prefer copper mugs for this).
2. Place one shot of tequila (or vodka) into each glass. Fill each glass with ice.
3. Squeeze the juice of 1/2 lime into each glass. Fill with ginger beer.
4. Garnish each glass with lime wedges and fresh mint. Serve immediately.

Friday, May 17, 2019

Italian Chimichurri Marinated Mushrooms


Mushrooms - with my job I've noticed people either love them or hate them. I, however, have always been a huge fan. I like how they are so meaty and soak up any sauce you put on them. This salad is nice for summer gatherings because it is served at room temperature and gets better the longer it sits. I recommend serving this with grilled chicken or steak. It would also be wonderful with spaghetti or pasta salad. Add some crusty bread on the side and a glass of crisp, chilled white wine and dinner is served!




1. Place sliced mushrooms in a large bowl.

2. In a separate bowl, combine chimichurri ingredients. Pour over the mushrooms and allow to sit at room temperature for 30 minutes.




3. Place mushrooms on a serving platter and garnish with more parsley and parmesan, if desired.



Italian Chimichurri Marinated Mushrooms
Serves 6

All you need:
16 oz. sliced mushrooms (white or cremini)

Chimichurri
1/2 cup chopped flat-leaf parsley
1/2 cup basil leaves, chiffonade
1/2 cup olive oil
1/4 cup capers, chopped
1/4 cup shredded parmesan cheese
Zest of 1 lemon
1 tablespoon white balsamic vinegar (or white wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon garlic powder
Pinch crushed red pepper flakes
Freshly cracked black pepper, to taste

All you do:
1. Place sliced mushrooms in a large bowl.
2. In a separate bowl, combine chimichurri ingredients. Pour over the mushrooms and allow to sit at room temperature for 30 minutes.
3. Place mushrooms on a serving platter and garnish with more parsley and parmesan, if desired.

Wednesday, May 15, 2019

Dill Pickle Grilled Chicken Wings with Spicy Ranch Dip


It's officially grill season! I've been waiting so long to get outside and make dinner on the grill. I especially love grilled chicken wings because they get super crispy and smoky. The dill pickle brine on these wings gives them an incredible salty flavor and helps to keep them juicy. The ranch dip is the perfect compliment if you like a spicy kick. Serve this as an appetizer or as a meal with a side of fries or roasted veggies. I will definitely be making this one over and over again this summer!





1. Place wings in a 13x9 pan and pour pickle juice over. Cover and place in the fridge for 2 hours.



2. Remove wings from the bring and pat dry with paper towel. Place in a large bowl and toss with olive oil, dill, garlic powder, pepper and salt.




3. Preheat grill to medium (about 350 degrees). Grill the wings for 20-25 minutes (depending on the size of your wings), flipping occasionally.



4. Meanwhile, combine the spicy ranch dip ingredients in a small bowl.


5. Place the wings on a platter and serve with pickle spears and spicy ranch dip on the side. 



Dill Pickle Grilled Chicken Wings with Spicy Ranch Dip
Serves 6

All you need:
2 pounds chicken wings (I prefer Smart Chicken brand for this)
Juice from 1 jar of pickles
2 tablespoons olive oil
1 tablespoon dried dill
2 teaspoons garlic powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt

Dip -
2 tablespoons ranch dressing
1 cup sour cream
1/3 cup hot giardiniera relish (or hot sauce)
Pinch salt

All you do:
1. Place wings in a 13x9 pan and pour pickle juice over. Cover and place in the fridge for 2 hours.
2. Remove wings from the bring and pat dry with paper towel. Place in a large bowl and toss with olive oil, dill, garlic powder, pepper and salt.
3. Preheat grill to medium (about 350 degrees). Grill the wings for 20-25 minutes (depending on the size of your wings), flipping occasionally.
4. Meanwhile, combine the spicy ranch dip ingredients in a small bowl.
5. Place the wings on a platter and serve with pickle spears and spicy ranch dip on the side.