Friday, June 24, 2016

Summer Vegetable Turkey Chili

There are so many fun ways to use summer veggies - grilled, zoodle'd, roasted...the list goes on. This chili is chock-full of delicious summer goodness and is a perfect crowd pleaser. Freeze any leftovers to enjoy when the weather gets chilly and you miss the sunshine!

1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add ground turkey and cook until no longer pink, then transfer to a bowl.


2. Add the remaining olive oil to the pan and add the zucchini, squash, onion, red pepper, jalapeño and garlic. Cook for 2 minutes.



3. Add the cooked turkey back to the pot, followed by the chicken stock, tomatoes, spices and beans. Bring to a simmer, cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.


4. Ladle chili into bowls and serve garnished with cheese and sour cream (or yogurt).


Summer Vegetable Turkey Chili
Serves 8

All you need:
2 tablespoons olive oil, divided
1 pound 93% lean ground turkey
2 zucchini, diced
2 summer squash, diced
1 large onion, chopped
1 red bell pepper, diced
1-2 jalapeños, diced
4 cloves garlic, minced
1 can fire roasted diced tomatoes (with juice)
10 fresh basil leaves, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon Italian seasoning
Pinch sugar
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
Shredded Colby Jack cheese, for garnish
Sour cream of plain Greek yogurt, for garnish

All you do:
1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add ground turkey and cook until no longer pink, then transfer to a bowl.
2. Add the remaining olive oil to the pan and add the zucchini, squash, onion, red pepper, jalapeño and garlic. Cook for 2 minutes.
3. Add the cooked turkey back to the pot, followed by the chicken stock, tomatoes, spices and beans. Bring to a simmer, cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.
4. Ladle chili into bowls and serve garnished with cheese and sour cream (or yogurt).

Wednesday, June 22, 2016

Lemongrass Beef and Chinese Cabbage Stir-Fry


 I picked up some Chinese cabbage this week at the farmer's market because I rarely use it and it's perfect this time of year. While it's great used for slaws and soups, I decided to add it to this flavorful stir-fry. This is a dish that gets better the longer it sits, so save a little for lunch the next day!

1. Place garlic, green onion, shallots, lemongrass paste, soy sauce, honey, fish sauce, coconut oil, salt and pepper in a food processor; process until it forms a paste. 


2. Place beef in a shallow bowl and pour the marinade over; toss until well coated. Marinate in the fridge for at least 4 hours. 


3. Remove beef from the fridge 1 hour before cooking. Heat 1 tablespoon coconut oil in a large skillet or wok over high heat. Cook the beef for 1 minute per side (in batches if you need to) and transfer to a bowl. 


4. Add 1 additional tablespoon of oil to the pan and add the cabbage. Cook, stirring often, until the cabbage breaks down slightly. Add the beef (and any juices) back to the pan and remove from heat. 



5. Serve over rice (if using) and garnish with crushed peanuts and chopped cilantro. 



Lemongrass Beef and Chinese Cabbage Stir-Fry
Serves 4

All you need:
6 cloves garlic, chopped
1 bunch green onion, sliced
2 shallots, peeled and chopped 
2 tablespoons lemongrass paste
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons coconut oil, melted
1/2 teaspoon salt 
1/4 teaspoon pepper
1 1/2 pound beef tenderloin steaks, thinly sliced 

1 head Chinese cabbage, chopped 
Crushed peanuts and chopped cilantro, for garnish 
Jasmine rice, for serving (optional)

All you do:
1. Place garlic, green onion, shallots, lemongrass paste, soy sauce, honey, fish sauce, coconut oil, salt and pepper in a food processor; process until it forms a paste. 
2. Place beef in a shallow bowl and pour the marinade over; toss until well coated. Marinate in the fridge for at least 4 hours. 
3. Remove beef from the fridge 1 hour before cooking. Heat 1 tablespoon coconut oil in a large skillet or wok over high heat. Cook the beef for 1 minute per side (in batches if you need to) and transfer to a bowl. 
4. Add 1 additional tablespoon of oil to the pan and add the cabbage. Cook, stirring often, until the cabbage breaks down slightly. Add the beef (and any juices) back to the pan and remove from heat. 
5. Serve over rice (if using) and garnish with crushed peanuts and chopped cilantro. 
 

Friday, June 17, 2016

Sweet Corn and Shrimp Enchiladas with Almond Pesto


The combination of shrimp and sweet corn is so summery and fresh. These enchiladas are chock-full of seasonal veggies and herbs and are sure to become a family favorite!


1. Preheat oven to 375. 
2. Heat olive oil in a large skillet over medium-high heat and add garlic; cook for 30 seconds. Add shrimp, chili powder, cumin, salt and pepper and cook for 1 minute longer (or until the shrimp is pink). 


3. Add the green onion, red pepper, basil, corn, butter, cream and flour and stir until thickened. Remove pan from heat. 


4. Pour one can of green chiles into a 13x9 pan. Microwave the tortillas for 30 seconds. Fill each tortilla with the shrimp mixture, roll up and place in the pan. Pour any remaining fillinw over the top, followed by the remaining can of green chiles and the cheese. Bake 25 minutes covered with foil; uncover and cook for 10 minutes longer. 





5. While the enchiladas bake, place the pesto ingredients in a food processor and process until smooth. Transfer to a serving bowl. 


6. Let the enchiladas rest for 5 minutes, then serve topped with pesto. 


Sweet Corn and Shrimp Enchiladas with Almond Pesto
Makes 10 enchiladas

All you need:
2 tablespoons olive oil
2 garlic cloves, minced 
1 pound peeled, deveined shrimp
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 bunch green onion, sliced
1 red pepper, diced
10 fresh basil leaves, chopped
4 ears corn, kernels removed
1 tablespoon unsalted butter
2 tablespoons heavy cream 
2 tablespoons flour
10 white corn tortillas
1 1/2 cups shredded pepper jack cheese 

Pesto
10 fresh basil leaves
1 bunch green onion, sliced
1/2 cup olive oil
1/2 cup toasted almonds
Juice and zest of 1 lime 
1 garlic clove
Salt and pepper, to taste

All you do:
1. Preheat oven to 375. 
2. Heat olive oil in a large skillet over medium-high heat and add garlic; cook for 30 seconds. Add shrimp, chili powder, cumin, salt and pepper and cook for 1 minute longer (or until the shrimp is pink). 
3. Add the green onion, red pepper, basil, corn, butter, cream and flour and stir until thickened. Remove pan from heat. 
4. Pour one can of green chiles into a 13x9 pan. Microwave the tortillas for 30 seconds. Fill each tortilla with the shrimp mixture, roll up and place in the pan. Pour any remaining fillinw over the top, followed by the remaining can of green chiles and the cheese. Bake 25 minutes covered with foil; uncover and cook for 10 minutes longer. 
5. While the enchiladas bake, place the pesto ingredients in a food processor and process until smooth. Transfer to a serving bowl. 
6. Let the enchiladas rest for 5 minutes, then serve topped with pesto. 

Tuesday, June 14, 2016

Kohlrabi and Zucchini Fritters with Feta Yogurt


 Kohlrabi is in the cabbage family, but is slightly milder and sweeter. They seem somewhat scary at first glace, but they're actually really simple to peel (just look at my pictures below). These fritters are great to serve with brunch or as a fun summer appetizer!

1. Preheat oven to 375. Coat a baking sheet with cooking spray. 
2. Place grated kohlrabi and zucchini in a mixing bowl and add a small pinch of salt. Let sit a few minutes, then squeeze the moisture out. 






3. Add the remaining ingredients and stir to combine. Use a small scoop to form the mixture into 4 patties. 




4. Heat a nonstick skillet over medium heat and coat with cooking spray. When the pan is hot, gently add 1-2 patties (depending on the size of your pan), cook for 1 minute per side then transfer to the prepared baking sheet. Repeat with the remaining patties. 



5. Bake for 10 minutes, or until the fritters are cooked through. While they bake, combine the feta yogurt ingredients in a small bowl. 



6. Transfer the fritters to a plate, garnish with feta yogurt and serve.




Kohlrabi and Zucchini Fritters with Feta Yogurt 
Serves 4

All you need:
1 kohlrabi, peeled and grated 
1 zucchini, grated
1 egg
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons flour
1/2 cup freshly grated Parmesan cheese 

Feta Yogurt
1/4 cup plain Greek yogurt
2 tablespoons crumbled feta cheese
1 tablespoon mayo
1/2 teaspoon dried parsley 
Salt, to taste 

All you do:
1. Preheat oven to 375. Coat a baking sheet with cooking spray. 
2. Place grated kohlrabi and zucchini in a mixing bowl and add a small pinch of salt. Let sit a few minutes, then squeeze the moisture out. 
3. Add the remaining ingredients and stir to combine. Use a small scoop to form the mixture into 4 patties. 
4. Heat a nonstick skillet over medium heat and coat with cooking spray. When the pan is hot, gently add 1-2 patties (depending on the size of your pan), cook for 1 minute per side then transfer to the prepared baking sheet. Repeat with the remaining patties. 
5. Bake for 10 minutes, or until the fritters are cooked through. While they bake, combine the feta yogurt ingredients in a small bowl. 
6. Transfer the fritters to a plate, garnish with feta yogurt and serve.