Thursday, August 15, 2019

Broiled Feta and Tomatoes


Sweet summertime! Isn't August the best month here in Michigan? The farmers market is bursting with delicious produce, including a wide variety of tomatoes. Josh and I have been receiving a farm share each week and I always can't wait to see what we get. Tomatoes are a great one to have a lot of because they are perfect for roasting or turning into sauces or salsas. 

Baked feta is one of my favorite appetizers because it's quick and delicious. Paired with these juicy tomatoes, this feta is great served all on it's own, but feel free to serve it with crusty bread or crackers too. If you're serving wine, I recommend pairing this with champagne or reisling.



1. Preheat broiler. Place feta in a baking dish.

2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and cook until lightly softened and juicy, about 5 minutes.


3. Add garlic, salt, pepper and sugar and stir to combine. Spoon tomatoes around the feta.


4. Place the baking dish under the broiler and broil for 5-7 minutes, or until the feta is softened and the tops of the tomatoes are lightly browned. Once out of the oven, garnish the feta with lemon zest/juice and chives. Drizzle with olive oil and serve immediately.


Broiled Feta and Tomatoes
Serves 4-6

All you need:
1 (8 oz.) block feta cheese
2 tablespoons olive oil (plus more for garnish)
16 oz. multi-color tomatoes, halved (or quartered if large)
3 peeled garlic cloves, chopped
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Pinch sugar
Zest and juice of 1 lemon
2 teaspoons chopped chives

All you do:
1. Preheat broiler. Place feta in a baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and cook until lightly softened and juicy, about 5 minutes.
3. Add garlic, salt, pepper and sugar and stir to combine. Spoon tomatoes around the feta.
4. Place the baking dish under the broiler and broil for 5-7 minutes, or until the feta is softened and the tops of the tomatoes are lightly browned. Once out of the oven, garnish the feta with lemon zest/juice and chives. Drizzle with olive oil and serve immediately.

Monday, July 22, 2019

Summer Veggie and Chicken Enchiladas with Avocado Salsa


Enchiladas are one of my favorite comfort foods. There are so many different flavor combinations you can go with, but since we are in peak summer produce season, I decided to fill them chock-full with delicious summer veggies. I added shredded rotisserie chicken for a protein boost, but if you want to keep these vegetarian, simply swap in pinto beans or cannellini beans. 





1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.



3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.


4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13x9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.



5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.


6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.





Summer Veggie and Chicken Enchiladas with Avocado Salsa
Serves 6

All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1 zucchini, diced small
2 ears sweet corn, kernels removed
1 red pepper, diced small
1 jalapeno, seeded and finely diced
2 tablespoons chopped cilantro
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 cups shredded chicken
3/4 cup sour cream (plus more for garnish)
2 cups freshly grated white cheddar cheese, divided
3 cups salsa verde, divided

12 corn tortillas

Avocado Salsa
1 ripe avocado, diced small
1 small Roma tomato, diced
2 tablespoons diced sweet onion
2 tablespoons chopped cilantro
1 jalapeno, seeded and finely diced
Juice of 1 lime
Salt and freshly ground black pepper, to taste

All you do:
1. Preheat oven to 375.
2. Heat olive oil in a large skillet over medium-high heat. Add red onion, zucchini, sweet corn, red pepper and jalapeno and cook for 3 minutes. Add cilantro, cumin, garlic powder, salt and pepper and cook for 1 minute longer.
3. Combine the cooked veggies, chicken, sour cream and 1 cup white cheddar in a large bowl.
4. Microwave 4 tortillas at a time for 30 seconds to soften them. Place 1 1/2 cups salsa verde onto the bottom of a 13x9 baking dish. Scoop the filling onto each tortilla, roll up tightly and place in the pan. Top the enchiladas with the remaining salsa verde and white cheddar. Bake for 30 minutes.
5. While the enchiladas bake, combine the avocado salsa ingredients in a mixing bowl.
6. Once out of the oven, allow the enchiladas to rest for 5 minutes. Place 2 enchiladas onto each serving plate and garnish with sour cream and avocado salsa.

Tuesday, July 16, 2019

Baked Salmon with Crunchy Pecan Crust

Salmon is a favorite in our household because it's not only delicious and healthy, but it cooks super quickly so dinner is on the table in no time. It can be prepared in numerous ways, but this one is definitely one of the best (especially if you have people who don't typically like salmon). 

I like to serve this with whipped sweet potatoes, couscous or wild rice and seasonal veggies. 



1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.



3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.



4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.





Baked Salmon with Crunchy Pecan Crust
Serves 6

All you need:
6 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon kosher salt
Freshly ground black pepper, to taste

6 (6-8 oz.) salmon filets, skin removed

1 cup roasted salted pecan halves
2 tablespoons chopped flat-leaf parsley
1 cup torn French bread

Juice of 1 lemon

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk the butter, Dijon, honey, salt and pepper together. Place salmon filets on the prepared baking sheet and brush with the butter mixture.
3. Place pecan halves, parsley and bread in a food processor and process until crumbly. Scoop the pecan mixture onto each salmon filet and press lightly so it sticks to the salmon.
4. Bake the salmon for 10 minutes, or until it flakes easily with a fork. Once out of the oven, squeeze fresh lemon juice over the top.

Tuesday, June 25, 2019

Kale and Spinach Panzanella with Parmigiano


Greens are in-season right now, so it's a great time to scoop some up at your local farmer's market! I'm particularly fond of spinach and kale because they are so versatile and they have a pretty mild flavor, making them great for combining with zesty vinaigrettes like this one. The combination of the olive oil fried croutons, nutty parmigiano cheese and sweet cranberries will make your guests swoon.

This salad is definitely a meal on it's own, but I would also recommend serving this with pork tenderloin, beef tenderloin or salmon.





1. Combine dressing ingredients in a large bowl.

2. Add kale and spinach and massage for 1 minute, or until the kale starts to break down slightly.


3. Place 3 tablespoons olive oil in a large frying pan over medium-high heat and add bread cubes. Fry until the bread cubes turn golden brown, about 3 minutes, stirring often. Season lightly with salt and pepper.


4. Add the warm bread, parmesan and dried cranberries to the kale/spinach mixture and toss gently to combine. Serve immediately.




Kale and Spinach Panzanella with Parmigiano
Serves 3-4

All you need:
Dressing -
Zest and juice of 1 lemon
1/3 cup olive oil (plus more for frying the bread)
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper flakes
Salt and freshly cracked black pepper, to taste

1 bunch kale, stemmed and chopped
1 pound spinach, chopped

3 cups cubed sourdough bread
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup dried cranberries (or cherries)

All you do:
1. Combine dressing ingredients in a large bowl.
2. Add kale and spinach and massage for 1 minute, or until the kale starts to break down slightly.
3. Place 3 tablespoons olive oil in a large frying pan over medium-high heat and add bread cubes. Fry until the bread cubes turn golden brown, about 3 minutes, stirring often. Season lightly with salt and pepper.
4. Add the warm bread, parmesan and dried cranberries to the kale/spinach mixture and toss gently to combine. Serve immediately.


Sunday, June 23, 2019

Buffalo Cauliflower Rice Bowls


Veggie-based meals are some of my favorite because they are filling and full of health benefits. This buffalo cauliflower bowl is so delicious (especially if you enjoy spicy food like I do) and I love all the different flavors and textures. If you prefer to keep this vegan, simple leave off the dressing.



1. Preheat oven to 450. Coat a large baking sheet with cooking spray.
2. Combine flour, water, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Spread the florets evenly on the prepared baking sheet and roast for 20 minutes.



3. Meanwhile, whisk the hot sauce and butter together in a small saucepan over medium heat until the butter melts.


4. Pour buffalo sauce over the cauliflower and place back in the oven for 5 minutes.


5. Scoop rice into serving bowls and top with garbanzo beans, lettuce, avocado, jalapeno and buffalo cauliflower. Drizzle with blue cheese or ranch and serve.




Buffalo Cauliflower Rice Bowls
Serves 4

All you need:
1/2 cup all-purpose flour (gluten-free or regular)
3/4 cup water
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 large head cauliflower, cut into florets
1 cup hot sauce (I like Frank's)
2 tablespoons butter

Cooked brown rice
Garbanzo beans
Baby lettuce
Avocado, sliced
Sliced jalapeno
Chunky blue cheese or jalapeno ranch dressing, for drizzling

All you do:
1. Preheat oven to 450. Coat a large baking sheet with cooking spray.
2. Combine flour, water, garlic powder, salt and pepper in a large bowl. Add cauliflower florets and toss to coat. Spread the florets evenly on the prepared baking sheet and roast for 20 minutes.
3. Meanwhile, whisk the hot sauce and butter together in a small saucepan over medium heat until the butter melts.
4. Pour buffalo sauce over the cauliflower and place back in the oven for 5 minutes.
5. Scoop rice into serving bowls and top with garbanzo beans, lettuce, avocado, jalapeno and buffalo cauliflower. Drizzle with blue cheese or ranch and serve.

Thursday, June 20, 2019

Caprese Salad Stacks with Oven-Fried Green Tomatoes


Summer entertaining season is upon us, and it's time to wow your crowd! I love when I can start include caprese salad on my menus because it's simple, fresh and so pretty. I decided to do a spin on the classic caprese by using fried green tomatoes instead of regular and topping the mozzarella with pesto instead of just basil for added flavor. 

Serve this as an appetizer or as a light lunch with a simple green salad on the side. Pair with a cold, crisp white wine like Sauvignon Blanc or Chenin Blanc.


1. Preheat oven to 425. Line a large baking sheet with parchment paper.
2. Place flour on a plate. Whisk eggs and buttermilk together in a bowl. Combine cornmeal, breadcrumbs, salt and pepper in another bowl. Coat each tomato slice in flour, then egg, then breadcrumbs and place on the prepared baking sheet. Once all the slices are coated, spray the tops of the tomatoes with cooking spray.




3. Bake the tomatoes for 5 minutes, flip (lightly coat with more cooking spray) and cook for 5 minutes longer.

4. Meanwhile, make your pesto in a food processor or blender.


5. Place 8 mozzarella slices on a platter and top each with 1 tomato. Top with another mozzarella slice. Top with pesto and garnish with pine nuts, freshly cracked black pepper and a drizzle of olive oil.



Caprese Salad Stacks with Oven-Fried Green Tomatoes
Serves 8

All you need:
1 cup all-purpose flour (gluten-free or regular)
2 eggs
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup Italian breadcrumbs (gluten-free or regular)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper (plus more for garnish)
2-3 medium green (unripe) tomatoes, sliced (you will want 8 slices total)
1 pound fresh mozzarella cheese, cut into 16 slices

Pesto -
1 cup fresh basil leaves
1/4 cup olive oil (plus more for garnish)
2 tablespoons water
Juice of 1 lemon
2 garlic cloves
1/4 cup grated Parmesan cheese
1 tablespoon toasted pine nuts (plus more for garnish)
Salt, to taste

All you do:
1. Preheat oven to 425. Line a large baking sheet with parchment paper.
2. Place flour on a plate. Whisk eggs and buttermilk together in a bowl. Combine cornmeal, breadcrumbs, salt and pepper in another bowl. Coat each tomato slice in flour, then egg, then breadcrumbs and place on the prepared baking sheet. Once all the slices are coated, spray the tops of the tomatoes with cooking spray.
3. Bake the tomatoes for 5 minutes, flip (lightly coat with more cooking spray) and cook for 5 minutes longer.
4. Meanwhile, make your pesto in a food processor or blender.
5. Place 8 mozzarella slices on a platter and top each with 1 tomato. Top with another mozzarella slice. Top with pesto and garnish with pine nuts, freshly cracked black pepper and a drizzle of olive oil.