Cherry Tomato & Asparagus Salad

This was part of my Mothers day 2014 menu.  I served Chicken Salad on Croissants, this salad, sweet potato chips and chocolate strawberries.  Both my mom and Erik's mom enjoyed the Mothers day brunch!


Source - MyRecipes.com

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese

1 ripe avocado, cut into cubes 

1 cup sliced basil leaves 

1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Instructions:

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Gnocchi and Squash

I just love homemade gnocchi!  Add some zucchini, cheese and fresh basil and it makes a great dinner!

Source: Real Simple August 2013

Ingredients

• 1 pound gnocchi, fresh or frozen  (I used some that I had pre-made and froze) - Here is the recipe I use Homemade Gnocchi Recipe
• 1/4 cup olive oil
• 3 yellow squash (about 1 1/2 pounds), cut into 3/4-inch pieces
• 3 cloves garlic, chopped
• kosher salt and black pepper
• 4 ounces Feta, crumbled (about 1 cup)
• 1/3 cup torn fresh basil leaves

Directions

1. Cook the gnocchi according to the package directions; drain and return it to the pot.  Note:  If you have made some and frozen them, just cook in boiling water until thye rise to the top of the water in the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the squash, garlic, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until crisp-tender, 6 to 8 minutes.
3. Add the squash to the gnocchi and toss to combine. Serve sprinkled with the Feta and basil. Season with pepper.

Basic Bruschetta

This is a super simple bruschetta recipe.  To be honest I don't really measure any of the ingredients when I make this.  I just grab fresh tomatoes (from my garden if I have any) and add the ingredients together.  The key is to let the tomatoes sit in the oil and vinegar for at least 15 min to let the flavors combine.  I was fortunate to have a great tomatoes from my garden this year!

Ingredients:
1 fresh tomatoes
1 T. Olive Oil
1 T. Balsamic Vinegar (aged is best)
1/2 t. garlic
1/2 t. Rosemary (fresh)
Parmesan Cheese
Bread - I used a baguette

Instructions:
1. Slice the bread and toast in the oven on broil just a few minutes until the edges of the bread are golden.
2. Chop tomatoes, add olive oil, balsamic vinegar, garlic and rosemary and let sit for 15 min. 
3. Place the tomatoes mixture on the bread and shave fresh parmesan cheese on top and enjoy.

Zucchini Breads

I have TONS of zucchini from my garden this year.  I have started shredding it and freezing it for more zucchini recipes in the future.  Here are a couple of zucchini breads I made recently.  Both delicious!


Walnut Zucchini Bread
Source: Food Network

Ingredients:

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Instructions
1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
2. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


Chocolate Zucchini Bread
Source: Taste of Home

Ingredients:
2 cups sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Instructions:

1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Artichoke and Parmesan Wontons

I originally found a picture of something similar on pinterest and when I clicked, the blogger did not provide the recipe.  After a bit of searching, I found this recipe and gave it a try.  These tasted great, but needed a bit of color - I may try adding a little roasted red pepper next time.

Source: Salt Lake City Fox 13 News

Ingredients:
1 package fresh square Wonton Wraps
1 14 oz can Artichoke Hearts (not marinated), and quartered
½ cup freshly grated Parmesan cheese, plus more for topping
1 cup Mayonnaise
1 cup Sour Cream
1 small Shallot, finely minced
1 Garlic cloves, finely minced or pressed
¼ tsp Tabasco sauce
Salt and pepper to taste

Instructions:
1. Preheat oven to 400 degrees

2. Place one wonton skin in each cup of 2 mini muffin pans and gently press to form a cup. Bake 5 – 7 minutes until just starting to turn a pale golden color. Remove from oven and allow to cool a bit.

3. In a food processor with steel blade attached combine artichoke hearts, ½ cup parmesan cheese, mayonnaise, sour cream, shallot, garlic and Tabasco sauce. Process on pulse setting until combined but small chunks of artichoke remain.

4. Spoon about 1 Tbsp of artichoke mixture into each wonton cup then top with more freshly grated parmesan cheese. Return to oven and bake until cups turn nicely golden brown and warmed through.

5. Carefully remove to serving platter and serve warm or at room temperature.

Zucchini Oven Fries

Loving the fresh zucchini from my garden right now.  This is one delicious way to enjoy zucchini!

Source: Pinterest

Ingredients:
zucchini
egg
breadcrumbs
cooking spray

Instructions:
1. Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into beaten egg (or egg substitute), then into seasoned breadcrumbs.
2. Place on a baking sheet, spritz with cooking spray and bake at 425 degrees for 30 minutes, turning zucchini fries after 15 minutes.

Penne with Herbs, Tomatoes and Basil

Perfect light summer dinner!  I don't know about anyone else but when I see the red, orange and yellow sweet cherry tomatoes at the grocery store I grab them and then decide what I can make with them....that is if I don't snack on too many of them.

Source: Cooking Light June 2013

Ingredients:

8 ounces uncooked penne pasta

1 cup frozen green peas, thawed

3 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

3 cups cherry tomatoes, halved

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup thinly sliced fresh basil leaves

3 tablespoons chopped fresh flat-leaf parsley

1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Instructions:
1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.

2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

Tomato, Walnut, Mint Salad

This salad is mirrored after one my cousin and I discovered at The Med restaurant in Boulder, CO.  We have been know to order this salad as an appetizer and again as a desert.  True statement.  It really is that delicious!

Ingredients:
1 ripe tomato chopped
1 teaspoon honey (add a bit more if you like it sweeter)
1 tablespoon crumbled goat cheese
1 tablespoon chopped walnuts
6-8 mint leaves chopped

Instructions:
Just stir, let sit for about 20 min in the fridge to let the flavors combine and enjoy!

Artichoke Topped Bread

This bread was just like artichoke dip - except it was pre-melted onto the bread.  Yum!

Source: The Girl Who Ate Everything Blog
Ingredients:
1/4 cup butter
3 garlic cloves, minced
1 (14-ounce) can marinated artichoke hearts, drained well and chopped

1 cup (4 ounces) shredded Mozzarella cheese

1/2 cup (2 ounces) shredded Cheddar cheese

1 cup grated Parmesan cheese

1/2 cup sour cream

1 French bread loaf (about 12 ounces)

Salt and freshly ground black pepper

 

Instructions

1. Preheat your oven to broil.
2. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
3. Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Butternut-Kale Lasagna

I made this lasagna on a day when we were expecting a foot of snow where I live. A warm lasagna is the perfect companion to the winter weather!   

Ingredients:
1/4 cup water

1 (12-ounce) package pre-chopped fresh butternut squash

3 cups pre-chopped kale

1 tablespoon olive oil

1 1/2 tablespoons minced garlic

1.1 ounces all-purpose flour (about 1/4 cup)

2 3/4 cups 1% low-fat milk, divided

2 ounces Gruyère cheese, shredded and divided

1 ounce Parmigiano-Reggiano cheese, grated

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

6 no-boil lasagna noodles

3 tablespoons chopped pecans

 

Instructions:

1. Preheat oven to 450°.

2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.

3. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

4. Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes

Fettuccine with Tomatoes, Spinach & Mozzarella

The original recipe calls for burrata cheese, but I wasn't able to find any in my local stores.  I asked about it and they said that burrata is seasonal (usually sold in spring and summer).  It is made fresh and can be difficult to find.  Burrata is a ball of mozzarella with a creamy center.  So, this recipe can also be made with fresh mozzarella.  This recipe was delicious and the next time I spot burrata in the store, I will be making it again!
 
Source: Cooking Light March 2013
Ingredients:
 8 oz ounces uncooked fettuccine

Cooking spray

2/3 cup grape tomatoes, halved (about 10 large)

3 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper

4 garlic cloves, thinly sliced

1 (14.5-ounce) can unsalted diced tomatoes, undrained

3/4 teaspoon salt

3 ounces fresh baby spinach (about 3 cups)

4 ounces burrata cheese ( I couldn't find burrata so I used fresh mozzarella)

Freshly ground black pepper

Instructions:
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

4. Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata (or mozzarella) cheese over each serving, and sprinkle with freshly ground black pepper.

Pear & Gorgonzola Pizza

I am seriously addicted to the Pear & Gorgonzola pizza at California Pizza Kitchen.  So, I decided to try making it at home to see if I could could make it just a little bit healthier.   It turned out great, so I hope you enjoy!

Ingredients

1/2 (16 ounce) package refrigerated pizza crust dough - I used the Whole Foods multi-grain

4 ounces thinly sliced provolone cheese

1 pear, thinly sliced

1 caramelized onion ( 1/4 cup of pre-made caramelized onions)

2 Tbs. chopped hazelnuts

1 ounce Gorgonzola cheese, crumbled (split between pizza and salad)

spring greens, tossed in Ranch dressing ( I used Bolthouse Ranch made with yogurt)

Directions

Preheat oven to 400 degrees.

 

Roll/Stretch crust out on baking stone and drizzle with olive oil. Bake crust for 6 minutes.

 

Remove and  layer with Provolone cheese. Top cheese with pear slices. Sprinkle with walnuts, caramelized onions and Gorgonzola cheese. Bake in the preheated oven 6-8 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with mixed spring greens tossed in Ranch dressing.

Corn Fritter

Perusing pintrest one night I came across this recipe for corn fritters. I saw Greek yogurt in the ingredients and decided to give it a try.  Besides tasting great, they were quick and easy!

Source: alexandracooks blog

Ingredients:
½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn*
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
1½ tablespoons olive oil, plus extra for frying
3 egg whites
¼ cup chopped cilantro (or more or less to taste)
¼ cup sour cream or crème fraîche

Instructions:
1. In a large bowl mix polenta with corn, shallots, jalapeño, salt and pepper. Add yogurt, 1½ tablespoons olive oil, 1 egg. Mix well with fork.
2. Place egg whites in a bowl and beat to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.
3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray.

Butternut Squash Ravioli with Spinach Pesto

The picture of these ravioli in my Cooking Light magazine made my mouth water and I was determined to make them!  They are surprisingly easy.  I used some of my frozen homemade pesto (see my pesto recipe) and just threw a couple handfuls of fresh spinach in the food processor with the pesto. 

Source: Adapted from Cooking Light January 2013

Ingredients:
1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)  

1 tablespoon chopped fresh oregano

2 tablespoons unsalted butter, melted

2 ounces Parmesan cheese, grated or shredded

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

36 wonton wrappers

1 large egg, lightly beaten

1 1/2 cups fresh baby spinach

Pesto (jarred or see my pesto recipe)

1/4 cup walnuts, toasted, chopped, and divided

Instructions:

1. Preheat oven to 400°.
2. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
3. Place spinach in a food processor, and pulse until finely chopped. Add premade pesto - approximately 1/4 cup.   
4. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Mushroom Risotto

This is perfect for a cold winter night.  I have served it as a main dish or as a side for a nice steak dinner.  I drizzle with truffle oil and season at the very end with Black Truffle Sea Salt.  Please keep in mind that you will need a large pan because the recipe makes a large batch. I usually freeze some or pack it for easy microwave lunches.  I have also substituted different mushrooms depending on what I find at the farmers market/grocery store.

Source: Food Network
Ingredients:

8 cups chicken broth, low sodium

3 tablespoons olive oil, divided

1 onion, diced, divided

2 garlic cloves, minced, divided

1 pound fresh portobello and crimini mushrooms, sliced

2 bay leaves

2 tablespoons fresh thyme, chopped

2 tablespoons fresh Italian parsley, chopped

2 tablespoons butter

Salt and pepper

1 tablespoon truffle oil

1-ounce dried porcini mushrooms, wiped of grit

2 cups Arborio rice

1/2 cup dry white wine

1/2 cup fresh Parmesan cheese, grated

Fresh Italian parsley, for garnish

 

Instructions:

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a suacepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Spinach Dip

This cold spinach dip is one I remember sneaking bites of as a child when my parents hosted parties.  My mom adapted the recipe slightly from the original Knorr Spinach Dip.  My family snacked on this while we were cooking our Christmas feast this year!

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 cup sour cream
1 cup Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts chopped
2 T. diced onion
1 package of King's Hawaiian Sweet Bread (you can use either the rolls or the loaf - just cut into bit size pieces)

Combine all ingredients and chill for at least 2-4 hours.

Gnocchi with Roasted Vegetables and Gorgonzola Cream Sauce

One of my favorite local restaurants (Venice) serves "Gnocchi au Gratin - Potato Dumplings, asparagus, roasted mushrooms and roasted bell peppers and gorgonzola cream sauce"  It is a seriously decadent dish.  I set out on a mission to try to recreate it. 

Gnocchi - Here is a link to the best recipe I have found - Bev cooks

* 2 russet potatoes, rinsed and scrubbed
* 1 1/2 cup all-purpose flour
* 1 egg
 

After you have rolled out your gnocchi, drop in boiling water and remove when it starts to float.  Place in an oven safe dish. Below is a picture of my cooked gnocchi.

Roasted Vegetable & Gorgonzola Sauce
* 1 pint heavy whipping cream
* 1/4 cup gorgonzola crumbles

Place the whipping cream in a heavy skillet on med/high heat and reduce to about 1/2.  Add the gorgonzola crumbles and stir to melt.
* Roasted garlic, chopped - 2 tbs.
* Roasted red pepper, chopped - 1 pepper
* Roasted mushrooms, sliced - approx. 2 mushrooms
* Roasted asparagus, chopped - approx. 4 spears

I found all of my vegetables at the olive bar in my local grocery store roasted and ready to use.  You could also roast fresh vegetables.  Add the roasted vegetables to the cream sauce and pour over the gnocchi.  See picture below.

For the last step top with grated Parmesan and broil until cheese is melted.  Serve immediately.

Shiitake and Gruyere Toast

Total comfort food! 

Ingredients:

Shiitake mushrooms

Butter

Thyme

Bread

Olive Oil

Gruyere (grated)

Clean and remove the stems from shiitake mushrooms.  Slice the mushrooms and saute with butter and fresh thyme.  Next, on a baking sheet brush olive oil on the sliced bread and put under the broiler until just golden.  Top with the sauteed mushrooms and fresh grated gruyere and back under the broiler til the cheese is melted.  Enjoy! 

Spinach and Onion Pizza

This recipe is from the September Cooking Light magazine and was part of a budget meal plan to feed a family of 4 for 5 meals and with only $50.  This is one of the 5 meals. Click here for the recipe.  One edit to the original recipe that I would recommend - cut the crushed red pepper in 1/2 (You can always add red pepper flakes to the top of your slice if you like extra kick).  I also used onions that I had already caramelized so I skipped that part of the recipe. 

While I was doing the dishes from my pizza dinner, I was surprised and a bit scared to find this guy so close to my kitchen window!  I should let you know that I live in the suburbs...I usually see squirrels and rabbits - not a deer right outside of my window!

Goat Cheese Ravioli

I picked up these ravioli at a local farmers market - Pappardelle pasta - retailer website.  I just sauteed some little tomatoes with herbs and olive oil while the ravioli cooked in boiling water.  Then topped the finished dish with some shredded parmesan.  This could also be made with cheese ravioli's from the freezer section at the grocery store.  Super easy and quick dinner.