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Posts tagged ‘Recipes’

Recipe of the Week: Za’atar Roasted Cauliflower with Arugula and Almonds

This pasta recipe* has been on my list for a while, and I have to admit, I expected a bit more. But, instead of writing it off, I’m writing about how to make it better. It was quick enough for a weeknight, which is always a plus, and the roasted cauliflower can be made the day before.

I followed the recipe exactly and I think the key ingredient is the lemon juice or lemon zest at the end- it really brightened the flavors. A little more salt, more peppery arugula and olive oil would also help give it depth. It would be good with fresh ricotta and (more) lemon zest or as the base for a flaky white fish. This dish can easily be made with chickpea pasta to add protein, reduce carbs and add extra fiber.

*scroll down the website to see the recipe in English

Recipe of the Week: Walnut Parsley Pesto

parsley walnut pestoDid you buy the wrong herb? Do you have most of a big bunch left over from a recipe? Don’t worry, there’s a pesto for that. This recipe from Simply Recipes is a good, cold weather pesto – heavy enough to have on steak (or steak sandwiches) and light enough to pair with roasted vegetables or with veggies and pasta. All in all it’s a good way to get in your greens from the herbs and healthy fats from the walnuts.

Recipe of the Week: Zucchini Bread

zucchini-breadFall is upon us and it’s time for warm recipes! This zucchini bread is the perfect way to transition to fall. I made the “updated” version from Smitten Kitchen, added mini chocolate chips and walnuts and it did not disappoint.

This recipe was also a good way to involve my three year old in the kitchen. All of the measuring and counting reinforces early math skills, and what three year old doesn’t like pouring, mixing and of course eating something sweet?!

Recipe of the Week: Summer Bruschetta

summer bruschettaWhether you’re going out or staying in this Labor Day, these summer bruschetta will help make the vibrant tastes of summer last a little bit longer.

Corn and Peach Bruschetta

Corn (2 ears cooked)

White Peaches (1-2 chopped)

Cilantro (1 Tbs chopped)

Salt, Pepper and Cayenne Pepper

Lemon Juice

Olive Oil

Ricotta Cheese

Toasted baguette or your favorite bread

Mix corn, peaches and cilantro and season to taste with the salt, pepper, cayenne pepper and lemon juice. Use a small amount of olive oil to help hold everything together, place a generous amount on top of toasted baguette and top with ricotta cheese.

 

Traditional Tomato Bruschetta

Plum, cherry or heirloom tomatoes (or all 3!)

Basil

Minced Garlic (1 tsp)

Olive Oil

Salt and Pepper

Toasted baguette or your favorite bread

Mix the tomatoes with your preferred amount of basil, the garlic and a touch of olive oil. Season to taste, spoon on top of toasted baguette and let the rich tomato and basil flavors shine through in the simplicity of the mix.

Recipe of the Week: Mediterranean Shrimp Salad

Shrimp Salad This simple salad is perfect for a weeknight dinner! if you have more time, grilling the shrimp and peppers will add depth of flavor and give it that extra hint of summer.

Mediterranean Shrimp Salad (serves 2)

Ingredients:

1/2 lb Shrimp
Baby Spinach
Tomatoes
1/2 Bell Pepper
1/8 cup Red Onion
Feta Cheese

Simple Lemon Vinaigrette – I omitted the lemon zest and used whole grain mustard as I had it on hand

1. Mix all salad ingredients except for shrimp in proportion to your taste

2. Grill the shrimp or season with salt and pepper and cook in olive oil for ~ 2 minutes per side until they are pink and opaque

3. Top the salad with shrimp and lemon vinaigrette

Pair with hummus or tzatziki and toasted pita and a cold glass of white or rose wine for a lovely summer dinner!