Wednesday, July 26, 2017

Strawberry Arugula Panzanella Salad

Words can't describe how good this salad is. I'm not a huge salad person, but when you put crusty bread soaked in olive oil and sweet strawberries on it, I'm sold. Panzanella is an Italian bread salad traditionally made with tomatoes, but I decided to switch it up. The combination of mozzarella, toasty bread and peppery arugula with the bread is so summery and addictive. This salad is perfect on it's own, but to add more protein simply add pan-seared tuna steak or grilled chicken.


1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.


2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.



3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.



Strawberry Arugula Panzanella Salad
Serves 4

All you need:
1 small French baguette, cut into cubes
1/4 cup olive oil
Salt and pepper, to taste
8 cups baby arugula
1 pound strawberries, hulled and halved
10 fresh basil leaves, chiffonade
8 oz. small fresh mozzarella balls

Vinaigrette
1/4 cup white balsamic vinegar
1/4 cup olive oil
2 teaspoon agave nectar
2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper, to taste

All you do:
1. Preheat oven to 425. Lay bread cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to combine. Bake for 8 minutes, or until the bread is golden brown and crisp.
2. Place arugula in a large salad bowl and top with strawberries, basil, mozzarella and the toasty bread cubes.
3. Combine vinaigrette ingredients in a small mixing bowl and drizzle over the salad. Toss gently to combine. Serve immediately.

Tuesday, July 25, 2017

Grilled Tofu Kabobs with Spicy Basil Pesto


 I'm not sure when it started, but I genuinely enjoy tofu. My husband and I were eating at a Thai restaurant this weekend and he ordered tofu (totally my influence I'm guessing)! If you get tofu that is a good, firm texture, then it's super simple to cook with. Normally my go-to place to look is our Asian market down the street. 

These kabobs are so incredibly flavorful. I love the smokiness the tofu gets on the grill and the spicy pesto takes it over the top. Serve this as an appetizer or for dinner with a side of crispy fries to soak up all that yummy sauce.




1. Soak the skewers in water for at least 30 minutes.

2. Cut the tofu into large chunks and place 4-5 pieces onto each skewer. 


3. Place the almonds, garlic, basil, parsley and lemon zest/juice in a food processor and pulse until finely ground. Transfer to a mixing bowl and stir in olive oil. Season with salt, pepper and crushed red pepper flakes.



4. Drizzle half of the pesto over the tofu skewers. Preheat grill to medium-high; grill the skewers for 3-4 minutes per side, or until grill marks form. 



5. Transfer the skewers to a serving platter and spoon the remaining pesto over.





Grilled Tofu Kabobs with Spicy Basil Pesto
Serves 4-6

All you need:
Wooden skewers
24 oz. super extra firm tofu, drained and pressed dry 

Pesto
1/4 cup whole almonds
2 garlic cloves, chopped
1 1/2 cups fresh basil leaves
1/4 cup flat-leaf parsley
Zest and juice of 1 lemon
1/2 cup olive oil
Salt and pepper, to taste
Crushed red pepper flakes, to taste 

All you do:
1. Soak the skewers in water for at least 30 minutes.
2. Cut the tofu into large chunks and place 4-5 pieces onto each skewer. 
3. Place the almonds, garlic, basil, parsley and lemon zest/juice in a food processor and pulse until finely ground. Transfer to a mixing bowl and stir in olive oil. Season with salt, pepper and crushed red pepper flakes.
4. Drizzle half of the pesto over the tofu skewers. Preheat grill to medium-high; grill the skewers for 3-4 minutes per side, or until grill marks form. 
5. Transfer the skewers to a serving platter and spoon the remaining pesto over. 
 

Wednesday, July 19, 2017

Mini Zucchini Turkey Meatloaves

This time of year, if you grow a garden or you're part of community supported agriculture (CSA), you have a lot of zucchini or summer squash on your hands. While it's tasty sautéed with some butter and garlic, I like adding it to baked goods and meatloaf for added moisture. These mini meatloaves are great for a weeknight meal because they cook twice as fast as your standard meatloaf. For added flavor, serve topped with BBQ sauce (for sweetness) or buffalo sauce (for an added kick). I served mine with roasted broccoli, but I would also recommend baked sweet potato fries to go alongside.


1. Preheat oven to 350. Coat a muffin tin with non-stick spray.
2. Combine the meatloaf ingredients in a large bowl. Transfer the mixture evenly into the prepared muffin cups.



3. Combine the ketchup and mustard and brush onto each meatloaf. Bake for 35 minutes. Let stand 5 minutes before removing from the pan.






Mini Zucchini Turkey Meatloaves
Serves 4-6

All you need:
2 pounds lean ground turkey
1 small yellow onion, chopped
2 small (or 1 large) zucchinis, trimmed and grated
2 eggs, beaten
1/2 cup seasoned breadcrumbs
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper

Topping
1/2 cup ketchup (I used the reduced sugar kind)
2 tablespoons Dijon mustard

All you do:
1. Preheat oven to 350. Coat a muffin tin with non-stick spray.
2. Combine the meatloaf ingredients in a large bowl. Transfer the mixture evenly into the prepared muffin cups.
3. Combine the ketchup and mustard and brush onto each meatloaf. Bake for 35 minutes. Let stand 5 minutes before removing from the pan.

Tuesday, July 18, 2017

Roasted Sweet Corn, Tomato and Feta Quiche

This recipe celebrates some of my favorite items available at the farmers market right now - eggs, sweet corn and tomatoes. Quiche is one of my go-to dishes because it's good any time of day and you can customize it in so many ways depending on the season. Serve this with a simple arugula salad and you have a delicious meal (and perhaps an awesome breakfast to enjoy the next day too!). 


1. Preheat oven to 425. Line a baking sheet with parchment paper and place corn and tomatoes on top. Drizzle with olive oil and season with 1 teaspoon salt and black pepper, to taste. Roast for 25 minutes. Once out of the oven, turn heat down to 350.


2. Meanwhile, place the flour, butter and cheese in a food processor and pulse until crumbs form. Add the egg and water (1 tablespoon at a time) until the mixture forms a ball. Roll the dough out on a floured surface and lay in a tart pan, trimming off the edges. Place in the fridge for 5 minutes, then prick the crust with a fork. Weigh down with parchment and rice (or dried beans) and bake for 10 minutes; remove parchment and rice and bake for 10 minutes longer.








3. Place the eggs and cream in a mixing bowl and whisk together. Add roasted tomatoes, corn and feta and stir to combine. Pour into the cooked crust and bake for 20 minutes longer, or until the eggs are set.






Roasted Sweet Corn, Tomato and Feta Quiche
Serves 8

All you need:
4 ears sweet corn, kernels removed
1 pint grape tomatoes
Olive oil, for drizzling
1 teaspoon salt
Freshly ground black pepper, to taste

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cubed
1 cup freshly grated white cheddar cheese
1 egg
2-4 tablespoons ice water

4 eggs
3/4 cup cream
4 oz. crumbled feta cheese

All you do:
1. Preheat oven to 425. Line a baking sheet with parchment paper and place corn and tomatoes on top. Drizzle with olive oil and season with 1 teaspoon salt and black pepper, to taste. Roast for 25 minutes. Once out of the oven, turn heat down to 350.
2. Meanwhile, place the flour, butter and cheese in a food processor and pulse until crumbs form. Add the egg and water (1 tablespoon at a time) until the mixture forms a ball. Roll the dough out on a floured surface and lay in a tart pan, trimming off the edges. Place in the fridge for 5 minutes, then prick the crust with a fork. Weigh down with parchment and rice (or dried beans) and bake for 10 minutes; remove parchment and rice and bake for 10 minutes longer.
3. Place the eggs and cream in a mixing bowl and whisk together. Add roasted tomatoes, corn and feta and stir to combine. Pour into the cooked crust and bake for 20 minutes longer, or until the eggs are set.

Friday, July 14, 2017

Coconut Flour Mini Blueberry Lemon Muffins


One of my clients recently gave me a bunch of different flours from her over-stocked pantry. While there are a wide variety to choose from, a few of my favorite grain-free flours are coconut and almond. Not only are they low-carb (which is good to keep my blood sugar steady), they also add wonderful flavor when used in baking. This mini muffins highlight blueberries, which are bountiful right now at the farmers market and grocery store. Serve these at your next brunch with coffee or tea!


1. Preheat oven to 350. Coat a mini muffin tin with non-stick spray or coconut oil.
2. Beat butter and coconut oil on low speed until smooth. Add eggs on low speed and beat until incorporated. Stir in the remaining ingredients (except the blueberries) until just combined.




3. Fold in the blueberries with a spatula. Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes, or until golden. Cool on a wire rack.





Coconut Flour Mini Blueberry Lemon Muffins
Makes 36 mini muffins

All you need:
1/2 stick (4 tablespoons) unsalted butter, softened
4 tablespoons coconut oil, melted
6 eggs
1/2 cup honey
1/2 cup coconut flour
Zest of 1 large lemon
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
Pinch salt
1 1/2 cups fresh (or frozen) blueberries

All you do:
1. Preheat oven to 350. Coat a mini muffin tin with non-stick spray or coconut oil.
2. Beat butter and coconut oil on low speed until smooth. Add eggs on low speed and beat until incorporated. Stir in the remaining ingredients (except the blueberries) until just combined.
3. Fold in the blueberries with a spatula. Scoop the batter into the prepared muffin tin. Bake for 20-25 minutes, or until golden. Cool on a wire rack.