Wednesday, August 29, 2018

(Peanut-Free) Thai Noodle Salad with Baked Tofu

With school back in session, it's good to plan meals that are easy to pack as leftovers the next day. This noodle salad is so fresh and flavorful and is great served hot or cold. If you have some picky eaters, you can definitely leave off the tofu or swap in diced chicken. Serve this meal as is or bump up the veggies even more with a side of roasted broccoli or roasted red cabbage.




1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Combine tamari, honey and sesame seeds in a small bowl and combine with the tofu cubes. Place tofu on the prepared baking sheet and bake for 15 minutes.



3. Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water; set aside.

4. In a large mixing bowl, combine the ginger, garlic, sunflower butter, lime zest/juice, tamari, sesame oil, agave, sesame seeds and salt. Add the veggies and toss gently until they are well coated. Add the rice noodles and toss again.






5. Transfer the noodles to serving plates and top with tofu. Garnish with more green onion and sesame seeds, if desired.




(Peanut-Free) Thai Noodle Salad with Baked Tofu
Serves 4

All you need:
2 tablespoons tamari (or soy sauce)
2 teaspoons honey
2 teaspoons sesame seeds
1 (16 oz.) package pressed super-firm tofu, diced
Cooking spray

7 oz. rice noodles

1 (2-inch) piece ginger, peeled and grated
2 peeled garlic cloves, grated
1/3 cup sunflower seed butter
Zest and juice of 1 lime
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame oil
2 teaspoons agave nectar (or honey)
1 teaspoon sesame seeds
1/4 teaspoon salt

12 oz. broccoli cole slaw
1 red bell pepper, sliced
1 English cucumber, peeled, seeded and diced
4 green onions, sliced
1 jalapeno, seeded and diced

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. Combine tamari, honey and sesame seeds in a small bowl and combine with the tofu cubes. Place tofu on the prepared baking sheet and bake for 15 minutes.
3. Meanwhile, cook rice noodles according to package instructions. Drain and rinse with cold water; set aside.
4. In a large mixing bowl, combine the ginger, garlic, sunflower butter, lime zest/juice, tamari, sesame oil, agave, sesame seeds and salt. Add the veggies and toss gently until they are well coated. Add the rice noodles and toss again.
5. Transfer the noodles to serving plates and top with tofu. Garnish with more green onion and sesame seeds, if desired.



Tuesday, August 28, 2018

Pork Tenderloin in Phyllo with Sautéed Apples

I stopped by a farmers market this past weekend and picked up some early season apples. Nothing beats the taste of freshly picked apples from a local farm! This dish celebrates those flavors by combining them with pork tenderloin and buttery, flaky phyllo dough. This dish is so simple to make, yet tastes elegant. 


1. Preheat oven to 400. Coat a baking sheet with cooking spray and place pork tenderloin on top. Season the pork with salt and pepper and bake for 15 minutes, flipping halfway through roasting.


2. Combine the mustard, honey and thyme in a small bowl. Spread over the pork.


3. Place 1 phyllo sheet on a cutting board and lightly coat with cooking spray. Repeat layers in the remaining phyllo dough; lightly coat the top phyllo sheet with cooking spray. Place pork on one edge of the phyllo stack and roll gently. Place on the baking sheet and bake for 15 minutes longer.



4. Meanwhile, melt butter in a small skillet over medium heat. Add sugar and cook for 1 minute. Add apples and saute until tender, about 5 minutes. Add cream and cook until the sauce thickens slightly, about 2 minutes.





5. Once out of the oven, let the pork rest for 10 minutes, then slice. Spoon apples onto serving plates and top with pork.




Pork Tenderloin in Phyllo with Sautéed Apples 
Serves 4

All you need:
1 (1 lb.) pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried thyme
8 sheets frozen phyllo dough, thawed
Cooking spray

2 tablespoons unsalted butter
1 tablespoon sugar
2 Honeycrisp apples, peeled, cored and diced
2 teaspoons heavy cream

All you do:
1. Preheat oven to 400. Coat a baking sheet with cooking spray and place pork tenderloin on top. Season the pork with salt and pepper and bake for 15 minutes, flipping halfway through roasting.
2. Combine the mustard, honey and thyme in a small bowl. Spread over the pork.
3. Place 1 phyllo sheet on a cutting board and lightly coat with cooking spray. Repeat layers in the remaining phyllo dough; lightly coat the top phyllo sheet with cooking spray. Place pork on one edge of the phyllo stack and roll gently. Place on the baking sheet and bake for 15 minutes longer.
4. Meanwhile, melt butter in a small skillet over medium heat. Add sugar and cook for 1 minute. Add apples and saute until tender, about 5 minutes. Add cream and cook until the sauce thickens slightly, about 2 minutes.
5. Once out of the oven, let the pork rest for 10 minutes, then slice. Spoon apples onto serving plates and top with pork.

Saturday, August 25, 2018

Grilled Sardines with Spicy Heirloom Tomato Sauce

I'm always looking for more ways to eat heart healthy. I hadn't even considered eating sardines until I tried these ones at the store recently. They were so meaty and flavorful without being over fishy. Grilling them lightly crisps the skin and provides a delicious smoky flavor. Serve this dish as an appetizer or as a light meal with a big leafy green salad. Pair with a glass of crisp, cold white wine. Cheers!




1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until fragrant, about 3 minutes. Add carrots and celery and cook until slightly tender, about 5 minutes. Add tomatoes, tomato paste, basil, crushed red pepper, salt and pepper and stir to combine. Simmer for 10 minutes, stirring occasionally.




2. Preheat grill to medium. Grill sardines for 1-2 minutes per side, or until grill marks form.



3. Scoop tomato sauce into a large serving bowl and top with sardines. Finish with fresh lemon zest and juice, parsley and almonds. Serve with grilled bread for dipping.




Grilled Sardines with Spicy Heirloom Tomato Sauce
Serves 4

All you need:
1 tablespoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 carrots, peeled and diced
3 celery stalks, thinly sliced
4 Heirloom tomatoes, diced
2 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

3 (4 oz.) cans Wild Planet olive oil packed sardines
Zest and juice of 1 lemon, for finishing
1 tablespoon chopped parsley, for garnish
1 tablespoon chopped toasted almonds, for garnish

Grilled sourdough bread slices, for dipping

All you do:
1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until fragrant, about 3 minutes. Add carrots and celery and cook until slightly tender, about 5 minutes. Add tomatoes, tomato paste, basil, crushed red pepper, salt and pepper and stir to combine. Simmer for 10 minutes, stirring occasionally.
2. Preheat grill to medium. Grill sardines for 1-2 minutes per side, or until grill marks form.
3. Scoop tomato sauce into a large serving bowl and top with sardines. Finish with fresh lemon zest and juice, parsley and almonds. Serve with grilled bread for dipping.


Thursday, August 23, 2018

Feta Frittata with Herbed Sweet Corn Succotash

August is my favorite month for produce. The selection is so vast, but I adore fresh corn, tomatoes and peaches. This frittata is perfectly balanced thanks to the salty feta and sweetness of the corn and sundried tomatoes. And the variety of fresh herbs that are added to the succotash provide another layer of delicious flavor and color. 

Serve this for breakfast, lunch or dinner with a side of fresh-cut fruit.



1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.





2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.




3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.





Feta Frittata with Herbed Sweet Corn Succotash
Serves 4

All you need:
1 tablespoon olive oil
1 bunch green onion, thinly sliced
8 eggs
1/2 cup cream
1/2 teaspoon salt
1/2 cup crumbled feta cheese

Succotash
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
4 ears sweet corn, kernels removed
1/2 cup julienned sundried tomatoes
1 1/2 cups shelled edamame
1/4 cup chopped fresh basil
2 tablespoons chopped tarragon leaves
2 tablespoons chopped chives
1 teaspoon rice vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

All you do:
1. Preheat oven to 450. Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add green onion and cook for 1 minute. Whisk eggs, cream and salt in a mixing bowl. Add the egg mixture and feta to the skillet and transfer to the oven. Bake for 15-20 minutes, or until the frittata is set and the top is golden.
2. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add shallot and garlic and cook until fragrant, about 1 minute. Add the sweet corn, tomatoes and edamame and cook for 2 minutes longer, stirring often. Finish with basil, tarragon, chives, vinegar, sugar, salt and pepper. Stir to combine and remove pan from heat.
3. Slide the frittata onto a cutting board and cut into 4 wedges. Top each wedge with a scoop of succotash and serve.