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.

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.