Delicioso

This dish is such a fresh and light spin on Mexican food. It keeps getting better the longer it sits, too... so leftovers are even better than the day you make it! (Adapted from Martha's Living mag).



Mexican Shrimp Salad

4 1/2 limes, plus 4 wedges for serving
1/4 c fresh squeezed orange juice
orange zest (a pinch)
1/4 teaspoon allspice (or cinnamon and nutmeg if you don't have it)
coarse salt
fresh ground pepper
3/4 pound medium shrimp, shells on (for more flavor)
2 teaspoon tomato paste
1/8 teaspoon cayenne pepper, more if desired
1/2 medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce (such as butterhead), for serving
1 ripe Haas avocado, halved, pitted, peeled, and sliced

Juice 2 limes into large saucepan, add the rind, 1 quart water, 3 tablespoons orange juice and the rind, allspice, salt pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Prepare an ice-water bath. Add the shrimp to the simmering water and cook until pink and opaque, around 3 minutes. Transfer shrimp to ice-bath using a slotted spoon. Let cool slightly and peel, de-vein, and cut into small pieces. Juice the remaining limes and whisk with the remaining 1 tablespoon orange juice, salt, lime zest, pepper, cayenne pepper, and tomato paste in a medium bowl. Toss in shrimp. Refrigerate, stirring occasionally, at least 30minutes- overnight. Serve on top of lettuce leaves, with avocado and lime wedges.

Healthy and a Snap

Such an easy recipe for a super healthy pizza. I was delighted to have this on the table in no time (minus the time it took me to preheat the oven and make the pesto)!

Broil a whole wheat pita with a few teaspoons of pesto on top. I have been experimenting with pestos as of late and have been waiting for basil to be in season! One of my favorite things. The pesto I made for the pizzas was using a combo of basil and spinach and a combo of roasted pine nuts and almonds, Parmesan, garlic, lemon juice, oilve oil, kosher salt and pepper.

In a large bowl toss arugula, baby spinach, white kidney beans (probably 1/2 cup), chopped Roma tomato, a little extra virgin olive oil, juice from 1/2 lemon, salt and fresh pepper.

When the pitas are golden and the pesto just begins to bubble, take out and top with salad mixture.

Backyard Picnic

We finished our sea-side Easter Sunday with a picnic in our own yard. On the menu; Grilled Salmon in a Basil Dill marinade, Garlic-Rosemary Parmesan Mashed Red Potatoes,
Lemon Asparagus and Pomegranate Lemonade. So delicious and peaceful. Happy Easter.

Fresh and Easy

My picture sure looks like it was pre-toss.

This is the ultimate feel-like-summer salad. So clean and sparkling! Every bite is a delight.
(Also adapted from the Food Network)

2 cups vegetable or chicken broth
2 cups water
1/2 pound whole wheat orzo
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, prepared same as zucchini
2 tomatoes (on vine or Roma)
1 (15-ounce) can garbonzo or cannellini beans, drained, rinsed, slightly dried
3 cups arugula
3/4 cups chopped basil leaves
1/4 cup chopped fresh Italian parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
kosher salt
freshly cracked black pepper

In a large pot, bring broth and water to a boil over high heat. Add pasta and cook til tender but still slightly firm to the bite, 8-10 minutes. Drain and place in large bowl. Set aside. Heat grill pan over medium high heat. Drizzle fish and vegetables with olive oil and season with salt and pepper. Grill shrimp and calamari until just cooked thru- about 1-2 minutes each side. Grill eggplant and zucchini until tender, about 4 minutes each side. Finally, grill the tomatoes until grill marks appear, about 2 minutes. Add orzo, beans, arugula, basil, and parsley to the bowl. Cut calamari bodies into 1-inch rings. Cut the vegetables into roughly 1-inch cubes. Add the veggies and fish into the bowl with the lemon juice, olive oil, salt and pepper. Toss gently.

Dog Day

So hungry when we got home this evening, and we wanted something quick. Cooked some veggie sausages in a skillet with a tablespoon of honey. Served on a honey wheat roll, with a side of quick sweet potato fries. Made an easy relish from everyday food that was really fresh, crunchy, and delicious.

Crunchy Relish

1 dill pickle, plus 2 TBSP pickle brine
1/2 red bell pepper, chopped
1 small kirby cucumber
kosher salt
fresh ground pepper

Served All Day

This dish would be delicious any time of day. We happened to have it for dinner last night. I adapted the recipe from the April issue of Vegetarian Times. We were thinking it would be yummy to use seasoned or marinated feta to add a little punch to the flavor profile (ha ha). But we really thought it was delicious.

Weeklies

I'd say about once a week we have soup and sandies for dinner. A big hit at our house, and so simple and comforting. The grilled veggies and goat cheese go so well together. A great mix of mild and bold flavors. We paired it with tj's roasted red pepper soup, and it was dinner in a snap.



Grilled Veggie and Goat Cheese Sandwich

1 baguette, sliced lengthwise
1/2 cup olive oil
2 cloves garlic
1 cup sundried tomatoes, finely chopped
1/2 cup fresh basil leaves, chopped
1 TBSP chopped fresh thyme
2 zucchini, cut lengthwise and chopped into 1/4 inch-thick pieces
2-3 portabello mushrooms (depending on size), sliced
1 cup goat cheese, at room temp
1 1/2 cups baby spinach

Heat grill pan over medium-high heat or preheat grill. Make a dressing out of the olive oil, garlic, sun-dried tomatoes, herbs, salt, pepper. Add zucchini and mushrooms and coat with oil mixture. Place veggies on the grill pan or grill and cook for 3 to 4 minutes on each side until grill marks appear and tender. Put mushrooms in a heated skillet on medium-high and saute for just a few minutes. Take pan off heat just as mushrooms are sauteed. You may need to place mushrooms on a paper towel when done, depending on the amount of oil retained. While the zucchini and mushrooms cook, slice baguette in half and spread some of the olive oil mixture on each side...don't forget to scoop up some of the sundried tomatoes. So much flavor. Spread room temp goat cheese over olive oil mixture. Place the cooked vegetables on bottom half of baguette and spinach on top of vegetables. Pop on the top, cut in fours, and serve... preferably with soup!

Lucky Me.

Best thing about birthday month... so many treats! So lucky to be treated by just about everyone, and had a great month full of parties and goodies. Just a few;

Rainy Day Menu

Yesterday was not only my 12-hour work day, but also a partly-gray-rainy day here.. So whatever we had on our minds for the evening definitely switched over to 'rainy day menu'- Grilled Cheese Sandy & Tomato Soup. However, I certainly lucked out, as this menu was awaiting me, piping hot, when I arrived home. My wonderful husband prepared The Ultimate Grilled Cheese, which I really think will be hard to top. Along with creamy tomato soup with freshly ground black pepper.He gets major points today. Sometimes I do love the rain.

Savory & Sweet Veggie Muffins

Vegetable muffins sounds strange, but I am telling you... Zucchini and carrots make amazing muffins! And this way, when you eat them, you can feel good about it. And with cinnamon and sugar on top... they are a healthy treat.

Zucchini & Carrot Muffins

2/3 cup vegetable oil
3 large egg whites
2/3 cup granulated sugar (I used less)
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot

Grease and flour 12 muffin cups. Heat oven to 375°.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

I almost completely omitted the white sugar (except on top) and used egg whites only. For more of a sweet muffin, add the sugar. And for a more dense muffin, use whole eggs. I used large muffin cups, so mine stayed in the oven for almost 40 minutes... but I think for regular size muffin tins, baking time would be around 20-22 mins. Enjoy.

Pasta & Scallops

Scallops with Wilted Spinach and Arugula

Serves 4

10 large sea scallops- rinsed and dried, tough muscles removed
coarse salt
freshly ground pepper
3 Tbsp safflower oil (it can withstand high heat without smoking)
2 garlic cloves, thinly sliced legnthwise
7 oz. (10 cups) baby spinach
7 oz. (10 cups baby spinach
dash of red pepper flakes

Heat a large skillet over medium-high heat. Season scallops with salt and pepper. Add 2 Tbsp. oil in the skillet and heat. Add scallops and cook on one side until golden brown, about 7 minutes. Flip and cook until opaque, 30-45 seconds. Transfer to a plate lined with paper towels to absorb some of the extra oil. Reduce heat to medium, and add the remaining oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red pepper flakes and salt and pepper. Cook, tossing often, until just wilted. Transfer to platter, top with scallops, and serve immediately.

Pasta With Spring Herbs

1/2 pound dried pasta, fussilli
1/2 cup roughly chopped mixed herbs (I used basil, Italian parsley, chervil, and tarragon)
2 Tbsp extra-virgin olive oil
2 tsp finely grated lemon zest
10 stems asparagus, sliced into small pieces, blanched
1 Tbsp fresh lemon juice
coarse salt
freshly ground pepper
1/2 cup grated Parmesan cheese

Cook pasta in a pot of salted water, according to package directions. Drain and add asparagus, herbs (you could also use dill), oil, lemon juice and zest, salt and pepper to taste, and Parmesan. Add more oil and cheese if your pasta seems dry. Serve immediately.

(Adapted from Martha's Living mag)

Fig Jam

This recipe is actually from Giada, and makes a super easy and yummy appetizer. I added some olives and rosemary and salt Marcona almonds, and voila. Easy app 'platter'.



6 cups dried figs, halved
1/2 cup simple syrup*
2 Tbs. brandy
1/4 cup chopped toasted hazelnuts
24 baguette slices
olive oil
1/2 cup freshly grated Pecorino Romano
1 large apple (Granny Smith or Braeburn, preferred)
chunk of Pecorino Romano for shaving

*Simple Syrup is so simple! Equal parts water and sugar (I usually use 1 cup). Combine in a saucepan over medium heat. Bring to a boil, reduce heat, simmer 5 minutes stirring occasionally. When sugar has completely dissolved, take pan off heat and let syrup cool.

Preheat oven to 375.

Combine figs, simple syrup, and brandy in small saucepan. Bring to a simmer over medium heat, then turn off and set aside for 10 minutes or so to plump the figs and to cool slightly. Transfer fig mixture to a food processor. Add hazelnuts and blend, pulsing a few times, til pureed. Set aside.

Place baguette slices on baking sheet and drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake til bread is toasted and cheese is melted and golden- about 7 minutes.

Cut apple in thin slices.

Top each toast slice with 2 teaspoons of fig jam, a slice of apple, and a piece shaved Pecornio Romano.

Sustainable Farming

Happy to report I made another dish with spinach from our OWN garden! Love it.

Anniversary Risotto

I whipped up this recipe to celebrate our big five months. We have a new love for risotto. Love it's creamy texture, due to the high starch content in the Italian Arborio rice. I added plenty of veggies to make this a meal in itself. You can substitute any veggies, I often use asparagus, and proscuitto on top is also really tasty. I always play around with what I add, but the basic format is always the same.

Anniversary Risotto

3 cups reduced sodium chicken or vegetable broth
1 cup broccoli florets, cut small,
or 12 spears of asparagus cut into 1-inch pieces
1 cup red bell pepper, diced
3/4 cup mushrooms, thinly sliced
1 onion
1/2 toasted pine nuts
3/4 cup Arborio rice
3/4 cup champagne or dry white wine
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 Tbs. butter
Extra virgin olive oil

In a medium saucepan, bring stock to a boil, then reduce heat to a simmer. Blanch the broccoli or asparagus in the broth for about 2 minutes. Remove vegetable and set aside, keeping broth at a low simmer. In another medium saucepan, melt the butter and add the onion and red pepper and cook a minute or so. Then add the mushrooms and cook until tender, about 3 minutes. Add the rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 more minutes. Add the champagne or wine and simmer, stirring, until most of the liquid has evaporated. Add 1/2 cup of the simmering broth, and stir until liquid is almost completely absorbed, around 2 minutes. Continue cooking the rice with this method- adding broth 1/2 cup at a time and cook and stir til it is almost completely absorbed before adding the next 1/2 cup. This should result in a creamy texture and the rice should be tender to the bite, around 20 minutes total. Remove from the heat and add the broccoli, asparagus, or whatever vegetable you have prepared. Stir in Parmesan, salt, and pepper. Garnish with a crostini, the toasted pine nuts, and a few shavings of fresh Parmesan or Pecorino Romano.

* If you agree with me and wonder why the crostini looks bizarre in this photo... We are very into this Balsamic Garlic Olive Oil combo.

Thai Soup

We are always looking for new, exciting, and flavorful vegetarian or 'pescetarian' dishes. This one I adapted from Vegetarian Times Magazine- a great place for such ideas.

Tom Kha Tofu

4 cups vegetable broth
1 3/4 14-oz. can light coconut milk
2 stalks lemongrass, smashed and cut into
3-inch pieces, or zest of 1 lemon
1 2-inch piece fresh ginger, thinly sliced
1 1/2 cups broccoli florets
3/4 cups green cabbage, thinly sliced
1 medium zucchini, cut into discs (1 cup)
3/4 crimini mushrooms, sliced
1/2 red bell pepper, thinly sliced
1 1/2 Tbs brown sugar
2 Tbs tamari (or low sodium soy sauce)
1 Tbs mirin (optional)
6 fresh kaffir lime leaves or zest of 1 lime
8 oz. baked tofu, cubed
1 pkg. pad thai noodles

Bring vegetable broth and coconut milk to a boil in saucepan over medium heat. Add lemongrass and ginger, reduce heat to medium, and simmer 10 minutes. Strain broth and remove lemongrass and ginger with slotted spoon, or strain through mesh strainer into bowl. Discard lemongrass and ginger. Add vegetables, tamari, brown sugar, mirin, and lime to broth. Bring to simmer and cook 10-15 minutes. Meanwhile, in a separate pan, cook pad thai noodles according to package directions. Remove lime leaves and add tofu. Cook 3-4 minutes more, until tofu is heated through. Add noodles and serve.

I used low-sodium broth, which I usually use to control the amount of salt in my dishes. However, we ended up adding a lot of salt to season the soup afterwards. It was slightly bland, we thought, without the salt. So, I recommend salting and peppering to taste.

Gotta Love Carney Food

*special thanks to Ali Ito for the help with photography