Coconut, Almond and Dried Cherry Granola Bars

Just in time for summer, lately I have been making many delicious snack and breakfast recipes. Clients have requested portable, easy to eat food that tastes good any time of day, and I've quickly jumped on board. Why spend the money on packaged granola bars, when you can make them yourself from wholesome ingredients, and best yet, know what's inside. These granola bars are simple to make and are loaded with oats, nuts, seeds and natural sweeteners. Pack them to go on a bike ride, hike, or just keep a couple in your purse. You'll be ready anytime for a healthy snack!

Coconut, Almond and Dried Cherry Granola Bars
Sweet and nutty, these granola bars are good for you and are great on the go!
Makes 24 bars

o       2 1/4 cups old-fashioned oats 3/4 cup whole raw almonds

1/4 cup coconut oil plus more
3/4 cup coarsely chopped dried tart cherries (about 4 oz.)
3/4 cup unsweetened finely shredded coconut (about 3 oz.)
1/2 cup roasted unsalted shelled sunflower seeds (about 3 oz.)
2 tablespoons flaxseeds, toasted
1/2 cup honey
1/2 cup (packed) light brown sugar
1 teaspoon kosher salt

Preheat oven to 400°. Mix oats and almonds on a large heavy rimmed baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet. Reduce oven temperature to 325°.

Meanwhile, brush a 13x9x2” metal or glass baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.

Brush a large bowl generously with oil. Place oat mixture, cherries, coconut, sunflower seeds, and flaxseeds in bowl.

Bring 1/4 cup oil, honey, sugar, and salt to a boil in a medium heavy deep saucepan, stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated. Transfer granola to prepared pan. Lightly press evenly into pan; smooth top.

 Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.

Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars. DO AHEAD: Bars can be made 4 days ahead. Store airtight at room temperature.

 

Recipe from Bon Appetit

 

 

Roasted Red Pepper Hummus

What's a simple, beautiful and healthy appetizer to make for any party? Roasted red pepper hummus! Don't bother buying the pre-made stuff, it is so easy and so much more delicious to make hummus yourself! Serve with fresh crudité such as bell peppers, cucumbers, carrots and baked pita bread drizzled with olive oil and sprinkled with paprika and salt. Be sure to make extra hummus to enjoy on sandwiches and in wraps.

Roasted Red Pepper Hummus
An easy and healthy appetizer or snack!
Makes 3 cups

3 cups drained cooked chickpeas

1 jarred roasted red bell pepper, chopped (about 1/2 cup)

2 cloves minced garlic

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1/2 cup tahini

2 tablespoons water

Juice from 1 lemon, to taste

4 tablespoons extra-virgin olive oil

1/4 teaspoon ground cumin

Ground black pepper, to taste                                                                    

1 tablespoon chopped parsley leaves

1/4 teaspoon sweet paprika

 

In the bowl of a food processor, place the chickpeas and red bell pepper. Add the garlic, salt, crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips and fresh veggies for dipping.

 

Recipe adapted from Food Network

 

Spinach and Ricotta Gnudi

In honor of my upcoming trip to Italy, I'm sharing one of my new favorite Italian recipes- Spinach and Ricotta Gnudi. What is gnudi, you ask? Well, it's naked ravioli! Imagine ravioli without the pasta, and that's gnudi (pronounced "nudie"). Ricotta and parmesan cheese combine with spinach and herbs to make a delectable, creamy bite atop a fresh tomato-basil sauce. Served with a big salad and crusty bread, this is a fantastic Italian meal. Don't forget the chianti!

Spinach and Ricotta Gnudi
Ravioli "undressed" this creamy, cheesy baked Italian dish is delicious!
Serves 4

1 large bunch raw spinach, washed, dried, trimmed and chopped

5 tablespoons extra-virgin olive oil, plus extra for smearing hands

4 cloves garlic, finely chopped

1 pound fresh ricotta cheese

4 tablespoons freshly grated Parmigiano cheese, plus extra for sprinkling

All-purpose flour, if needed
20 cherry tomatoes, halved

Preheat the oven to 400 degrees F.

Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta if filled with too much moisture. Combine the mixture thoroughly and set aside.

In the same saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for 5-10 minutes. Spoon the sauce into a baking dish. 

Smear some olive oil on your hands. Scoop ricotta mixture, in the amount of an egg , onto the palm of your hands and form into a compact ball.  Add the "gnudi" balls on top of the sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.

Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrot

Here is a delicious and nutritious salad or side dish you can serve with any meal! Heart-healthy quinoa is tossed with balsamic vinegar with oven-crisped kale and roasted sweet potatoes and carrots. The flavor is lightly sweet and earthy, and the colors are beautiful! Even if you're unfamiliar with quinoa, this salad is so simple and visually stunning. Enjoy!

 

 

Quinoa Salad with Crispy Kale, Roasted Sweet Potato and Carrots

A delicious and nutritious light lunch, salad or side dish.

Serves 4-6

 

1 large sweet potatoes, peeled and chopped
6 carrots, peeled and chopped

1/2 medium red onion, sliced

1 tablespoon olive oil

Salt and pepper, to taste

3 cups kale

4 tablespoons balsamic vinegar, divided

1 cup uncooked quinoa

1/2 cup dried cranberries (optional)

 

Preheat oven to 400 degrees F. Place carrots, sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.

Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.

While the vegetables are roasting, make the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.





Recipe by Sarah Lang

Roasted Butternut Squash and Spinach Salad with Balsamic-Honey Vinaigrette

Roasted butternut squash is one of my favorite ingredients. Similar to sweet potatoes, butternut squash takes on a sweet, caramel-y flavor when roasted. It is delicious eaten on its own as a side, or turned into a starter course or light meal when tossed with spinach. I love to toss the squash with spinach while it's still warm so the leaves slightly wilt as the salad combines. Topped with crunchy toasted pine nuts and salty Parmesan cheese, this is a simple yet decadent salad. The balsamic-honey vinaigrette is my all-time favorite salad dressing. I whip it up anytime I make a salad, and even use it to marinate chicken. It's my go-to recipe and with only four ingredients, you'll be able to remember this one!

Roasted Butternut Squash and Spinach Salad with Balsamic-Honey Vinaigrette
Fabulous as a first course or light meal, sweet squash and spinach tossed in my favorite dressing.
Serves 6

Salad
1 whole Butternut Squash                                  
3 Tablespoons Butter                                    
Salt And Pepper, to taste                                    
1/4 cup Freshly Shredded Parmesan (more To Taste)                                    
3 Tablespoons Pine Nuts                                    

4 cups Baby Spinach Greens

 

Balsamic-Honey Vinaigrette 

2 T balsamic vinegar

2 T extra virgin olive oil

1 tsp. honey

1 tsp. Dijon mustard

Salt and pepper, to taste

 

Preheat the oven to 400 degrees.

 

Use a knife to lop off the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks, then cut the matchsticks into a dice. Place in a bowl and set aside.

 

Melt the butter in a small pan, or in a bowl in the microwave. Drizzle 4 tablespoons of the butter into the bowl with the squash. Add salt and pepper and toss to combine. Pour the squash onto a baking sheet and spread them into a single layer.

 

Bake for 20 minutes, then crank up the heat to 425 and continue roasting for 15 minutes or so, until the squash is sizzling and golden brown around the edges. Remove the pan from the oven and set aside.

 

Grate the Parmesan and sprinkle it over the squash. Toss it quickly so that the cheese won't melt (it should only soften), then transfer the mixture to a plate.

 

Toast the pine nuts in a skillet over medium-high heat, stirring frequently. Add those to the plate with the squash and toss to combine.

 

To make the dressing, whisk the ingredients together in a small dish. Pour over the spinach and toss until coated. You might not need it all. Arrange spinach on a large platter and add the roasted squash, pine nuts, and more Parmesan cheese.

 

 

Recipe by Sarah Lang, adapted from the Pioneer Woman

Padre's Goat Cheese Enchiladas

Enchiladas are one of my favorite comfort foods. Padre’s Goat Cheese Enchiladas are a special recipe from a very good friend and chef, and they are my favorite enchiladas of all time. One of the reasons these enchiladas are so delicious is that the sauce is made from ancho chili peppers and roasted tomatoes with plenty of garlic, which takes the flavor to a new level. The tortillas are smothered in the sauce and filled with goat cheese, onions, and black olives. Feel free to add shredded chicken for even more flavor. Ole!

Padre's Goat Cheese EnchiladasHomemade enchilada sauce coats delicately stuffed corn tortillas filled with tangy goat cheese, olives and spices.
Serves 4

Olive oil
6 dried ancho peppers, stemmed and seeded
1 14.5 oz can fire-roasted tomatoes
3 plum tomato, coarsely chopped
3 cloves garlic, minced
3 1/2 cups water
Pinch black pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon kosher salt
11 ounces soft chevre-style goat cheese
1 white onion, finely chopped
3/4 cup sliced black olive s
8 corn tortillas
2 green onions, both white and green parts, chopped, for garnish
2 tablespoons fresh cilantro, chopped for garnish

Preheat the oven to 375°. Oil or spray a 13 x 9" casserole dish. Put the chiles, fire-roasted tomatoes, plum tomatoes, garlic, water, pepper, cumin, oregano, and salt in a 2 qt. saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook, uncovered, for 30 minutes.

Puree the sauce in a food mill to remove skins and seeds.Return mixture to the saucepan.

Crumble enough goat cheese to make 1 cup, reserving the rest of the cheese. Place in a small bowl and add the onion and olives.

Spread 1/2 cup of the sauce in the prepared casserole.

Dip each tortilla in the sauce to coat both sides. Spoon some of the goat cheese filling on the lower third of a tortilla, roll up and place in the dish. Repeat with remaining tortillas, lining the folded enchiladas up side by sidein the dish. Pour the remaining sauce over the enchiladas, and crumble the remaining goat cheese on top.

Bake for 20-30 minutes, until the cheese is melted and the enchiladas are heated through. Garnish with the green onions and cilantro. Serve immediately.

Recipe by Beth Wright, adapted by Sarah Lang

Pasta with Homemade Pesto

I love making a big batch of pesto and keeping half in the fridge and half in the freezer. I use it all week as a spread on sandwiches, mixed into potato salad, smeared onto bruschetta, in soup, and  mixed with lemon juice for flavorful salad dressing. My all time favorite way to serve pesto is with pasta. When mixed with pasta water it creates a silky sauce that clings to the noodles and is loaded with fresh herb flavor. Here is my favorite pesto recipe. Make a big batch and enjoy!

Pasta with Homemade Pesto
A silky, fresh sauce that tastes great on everything!
Pasta serves 2, pesto makes 4 cups

1/4 cup walnuts
1/4 cup pignolis (pine nuts- or you may use all walnuts)

3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese
8 oz. pasta


Make pesto (4 cups):
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Reserve 1 cup of the pesto and save the rest in the fridge or freezer for another time.

Meanwhile, cook pasta according to package directions. When pasta is almost done cooking use a liquid measuring cup to scoop out 3/4 cups pasta water from the pot. Drain pasta, then add back to hot pot. Stir in pesto and pasta water, 1/4 cup water at a time, until sauce coats pasta. Sprinkle with extra Parmesan cheese and enjoy!

Recipe adapted from Barefoot Contessa

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing

This is a stunning, simple, and delicious salad that pairs beautifully with a meat main course, or can be served on it's own with a fresh baguette. The sweet tomatoes, creamy avocado, and vibrant onion flavor combine beautifully with the salty blue cheese dressing. With so few ingredients in this dish, make sure they're the best. In season tomatoes, ripe avocados and good quality blue cheese make a difference. And trust me on the baguette, you'll want to use it to sop up any extra dressing left behind!

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing A beautiful and simple salad that is sure to impress.
Serves 2 

2 ripe tomatoes, cut into wedges
1 avocado, flesh removed and sliced
1/2 red onion, thinly sliced
2 T. fresh parsley, chopped

Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, crumbled
1 tsp hot sauce, such as Crystal or Tabasco
1/2 tsp. Worcestershire sauce
2 T. lemon juice (about half a lemon)
Kosher salt and freshly ground pepper

Arrange salad ingredients on a large plate or serving platter. Combine Blue Cheese Dressing in a medium bowl, and season to taste with salt and pepper. Pour desired amount of dressing over salad. Top with extra crumbled blue cheese. Serve and enjoy!

Recipe by Sarah Lang

Zucchini Fritters with Feta and Dill

This is the perfect summer appetizer, and a wonderful way to use up that zucchini! These fritters are loaded with feta cheese, panko, and lemon to make a Greek-inspired appetizer that anyone will love. Served with a dallop of Greek yogurt and a sprinkle of dill, they are fancy enough for company, and easy to make ahead! They're also lovely served as a simple lunch with crusty bread and a side salad. Enjoy these fritters with your next summer meal!

Zucchini Fritters with Feta and Dill
An impressive and delicious summer appetizer!
6 servings

2  medium zucchini, trimmed
1/2 teaspoon coarse kosher salt
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 cup panko (Japanese breadcrumbs)
1 large egg, beaten to blend
1/2 cup coarsely crumbled feta cheese
Canola oil (for frying)
Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
Additional chopped fresh dill (for garnish)

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 2 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour to firm.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange fritters on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Recipe adapted from Bon Appetit

Summer Flatbread Pizza

When I am on my own for dinner my favorite food to make is an individual flatbread pizza. I whip up a quick homemade pizza sauce and load it up with fresh toppings. With a drizzle of olive oil and fresh basil flatbread pizza is my favorite summer meal. The key to any homemade pizza is the cheese. Do not use the pre-shredded stuff! It makes such a difference to shred your own. Or, you can buy a log of fresh mozzarella and slice it thinly. It melts so beautifully over the toppings it seems decadent without having to use a ton of cheese. And whatever you do, don’t forget a pinch of kosher salt and pepper on top of the pizza; it causes the veggies to burst with flavor. Enjoy this summer meal!

Summer Flatbread Pizza
Simple and delicious pizza that lets summer’s bounty shine!

Prepared naan flatbread (I prefer Target’s Archer Farms garlic naan)
Pizza sauce, recipe follows
Fresh mozzarella cheese, shredded or sliced
Parmesan cheese, freshly grated
Garlic, thinly sliced
Onion, diced
Zucchini, diced
Tomatoes, chopped
Bell pepper, diced
Basil, julienne (thinly sliced)
Extra virgin olive oil

Heat oven to 425 degrees. Top the naan with sauce, fresh mozzarella cheese, and veggies, along with a sprinkle of salt and pepper. Bake 15-20 minutes until cheese is bubbly and crust is crisp on the edges. Remove from oven, sprinkle with Parmesan and fresh basil and drizzle with olive oil. Cut into wedges and enjoy!

Pizza sauce
Makes about 2 cups, enough for 2 large pizzas

1 32 oz. can crushed tomatoes
4 garlic cloves, minced
3 T. extra virgin olive oil
1 T. dried Italian herbs
Salt and pepper

Place olive oil, basil and herbs in a saucepan on low heat. Bring up to a sizzle until it smells fragrant but do not allow garlic to brown, about 5 minutes. Pour in crushed tomatoes, stir, and increase heat to medium. Sprinkle generously with salt and pepper, and simmer until slightly reduced, about 15 minutes.

Vegetarian Thai Curry

I love coconut curry, and it's so easy and delicious to make at home. I recently tried a new recipe for the classic Thai dish, and it is definitely a keeper. The curry is has a very gentle heat that warms the mouth but does not leave behind any lingering spice. The flavor is absolutely divine! This vegetarian version is loaded with fresh vegetables simmered in a coconut curry sauce sweetened with a touch of brown sugar. The sauce is so simple, and you can modify the recipe to include any vegetable you enjoy, or you can even add meat! Enjoy this meal with a side of fresh spring rolls and jasmine rice.

Vegetarian Thai Curry
A medley of fresh vegetables simmered in creamy coconut milk.
Serves 4

1 cup coconut milk

1 cup water
1 tablespoon brown sugar
1 tablespoon red curry paste
2 tablespoons vegetable oil
1/2 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 cup red potato, cubed
1 cup green beans, halved
1 cup cauliflower, florets
1 cup eggplant, chopped
1/2 cup red bell pepper, sliced
2 tablespoons fresh lime juice
Salt and pepper, to taste
2 tablespoons fresh cilantro, torn
2 tablespoons dry-roasted peanuts, chopped
Whisk the coconut milk, water, sugar, and curry paste in a bowl and set aside.

Heat the oil in a large skillet over medium-high. Add the onion, garlic, and ginger; sauté 3 minutes. Stir in the potatoes and coconut milk mixture; simmer 10 minutes. Add the beans and cauliflower, and simmer for 5 minutes. Then stir in the eggplant and bell pepper and simmer 5 more minutes, or until sauce is thickened, stirring occasionally.

Stir in lime juice, salt, and pepper. Garnish each serving with cilantro and peanuts. Serve with warm jasmine rice.

Recipe by Sarah Lang

Portobello Mushroom Ravioli with Fire Roasted Tomato Sauce

This is a quick and easy dinner that is impressive enough for company and simple enough for a weeknight. I combine store-bought mushroom ravioli with a delicious fire-roasted tomato sauce made with onions, garlic and portobello musrooms. A splash of balsamic vinegar and cream add luscious texture and flavor, and make this a truly special meal. Serve with lightly toasted ciabatta bread smeared with garlic. Enjoy!

Portobello Mushroom Ravioli with Fire Roasted Tomato Sauce

A flavorful sauce surronds scrumptious ravioli and mushrooms.

Serves 4

1 package mushroom ravioli

2 15 oz cans fire roasted tomatoes
1 8 oz package sliced portobello mushrooms

2 cloves garlic, minced

1 small onion, thinly sliced

2 T heavy cream

1 T balsamic vinegar

Parmesan cheese, for serving

Kosher salt and pepper

Extra virgin olive oil

Heat a tablespoon of extra virgin olive oil in a large skillet heat over medium high heat. Add mushrooms and allow to brown on both sides. Remove mushrooms to bowl and set aside. Add a splash of oil and the sliced onions. Saute until softened, about 5 minutes, and add the garlic. Stir for 30 seconds then add the fire roasted tomatoes. Sprinkle in salt and pepper and allow sauce to simmer for 10 minutes until slightly reduced. Stir the mushrooms back into the sauce and add the cream and balsamic.

Cook the ravioli according to package directions. Do not overcook! As soon as the ravioli is ready add it to the sauce, and stir until coated. Add a generous sprinkle of parmesan cheese, salt and pepper. Serve with garlic bread.

Recipe by Sarah Lang

Garlicky Cappellini with Grape Tomatoes and Basil

I had the house to myself and anything I desired for dinner. So, I opened a bottle of wine and created one of the most delicious pasta dishes ever. It’s so easy to make, and stars fresh and flavorful ingredients. You simply heat extra virgin olive oil with garlic and onions and add beautiful grape tomatoes until they are warm and close to bursting. Then you toss the whole dish with al dente pasta, fresh basil, a splash of wine and Parmesan cheese. So easy! So amazingly good! Make sure to have some crusty bread on the side to soak up all the delicious garlic oil. This is a perfect summer evening dinner for your family, or just you!   

Garlicky Cappellini with Grape Tomatoes and Basil

Bursting with fresh flavors, this is a simple pasta that truly shines!
Serves 2

1/3 lb. cappellini, or other long skinny pasta
¼ cup extra virgin olive oil
1 pint grape tomatoes
½ onion, diced
3 cloves garlic, minced
1 cup fresh basil leaves, roughly chopped
Splash of white wine, optional
¼ cup Parmesan freshly grated cheese, plus more for topping
Kosher salt and fresh cracked black pepper

Heat oil in a large sauté pan over medium heat. Add onion and garlic and sprinkle generously with salt and pepper. Sauté until softened, about 5 minutes. Add grape tomatoes and cook until almost ready to burst, 5-10 minutes. Add a splash of white wine, if using, and let it slightly reduce.

Meanwhile, boil pasta in a large pot of salted boiling water until al dente. When pasta is almost finished cooking use a mug to scoop out some pasta water. Set pasta water aside and drain pasta.

Add cooked pasta to skillet, adding pasta water if dry. Add the basil and Parmesan cheese, and use tongs to toss all the ingredients together in the skillet. Sprinkle with extra salt and pepper.

Serve in large bowls with crusty bread and extra Parmesan cheese. Enjoy!

Recipe inspired by Ina Garten

Broccoli Cheese Soup and Tomato Pesto Bruschetta

As much as I love high-quality meat, I try to make meat-free meals a few times a week. It's not only good for health, it's good for the environment. This is a flavorful and satisfying meat-free meal that would be excellent for a lunch of dinner. The Broccoli Cheese Soup is simple to prepare and tastes decadent due to the melted cheddar cheese, but it is made figure-friendly with  loads of broccoli, chicken stock and 1% milk. Served with pretzel bread for dipping you can eat it for days! On the side I made a delicious Tomato Pesto Bruschetta that is absolutely bursting with flavor. Enjoy this scrumptious vegetarian meal- I guarantee you won't miss the meat!

Broccoli Cheese Soup
A delicious way to eat your veggies!
Serves 4

2 cups chicken broth
1 onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
Kosher salt and pepper, to taste
2 cups 1% milk
2 cups shredded cheddar cheese, preferably sharp 3 cups chopped, lightly steamed or blanched broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste. Serve immediately in bowls or bread bowls, or keep warm over low heat on stove until ready to serve, stirring occasionally.

Recipe adapted from Mel's Kitchen Cafe

Tomato Pesto Bruschetta

Fresh and flavorful any time of day!
Serves 4

4 roma tomatoes, seeds removed, chopped
1/2 red onion, minced
1/4 cup fresh parsley or basil, chopped
1/2 cup balsamic vinegar
French bread, divided into12 slices (3 each)
1/2 cup pesto
Kosher salt and pepper
Parmesan cheese, freshly grated, for topping

Heat oven on broil. Arrange bread on a baking sheet and broil until slightly browned and crisp, about 2-4 minutes. Keep an eye on it to ensure it doesnt burn. Remove from oven and allow to cool, then spread some pesto on each slice.
Meanwhile, add balsamic vinegar to a small skillet over medium-high heat. Allow it to gently bubble and reduce by half. Set aside.

Combine tomatoes, onions, and herbs in a bowl. Add an even amount of the mixture to each slice of bread. Sprinkle with salt and pepper. Drizzle reduced balsamic vinegar over bruschetta, and top with grated parmesan. Enjoy!

Recipe by Sarah Lang

Veggie Eggs Benedict

I always order Eggs Benedict when I go out for brunch. I just love the combination of a delicately poached egg atop a fluffy English muffin with buttery Hollandaise sauce. I fantasize about the moment you put your fork into the yolk and the warm yellow goodness runs all over the plate, creating the most luscious sauce imaginable.

So yesterday I tried my hand at making Eggs Benedict at home, and it was a huge success! Not only was it easy to make, it was impressive to serve to overnight guests that were expecting nothing more than cold cereal for breakfast. Given our guests were vegetarian, and I just can't get enough veggies, I used fresh spinach, tomato and avocado instead of the traditional Canadian bacon, and it was better than the original! I used a blender to make the Hollandaise sauce, and it was so easy and delicious. The eggs were perfectly poached with fluffy whites and runny yolks. Don't be intimidated by this brunch classic- make it at home and impress them all!

Veggie Eggs Benedict
The best breakfast that's sure to impress!
Serves 4

4 English muffins, split
1 pound baby spinach
1 tsp. extra virgin olive oil
2 tomatoes, sliced into 8 slices
1 avocado, sliced
Salt & pepper

Blender Hollandaise
2 large egg yolks
3 tsp. lemon juice
1 stick unsalted butter
Pinch of cayenne pepper

Poached Eggs
2 tsp. salt
3 T white vinegar
8 large eggs (organic, free-range eggs are best!)

Heat oven to 375 degrees.

Heat olive oil in a large skillet over medium high heat. Add spinach a handful at a time and toss with tongs until wilted down. Sprinkle with salt and pepper and set aside.

Separate English muffins onto a large baking sheet so you have 8 halves. Bake in oven for 5 minutes to gently crisp. Remove and top each muffin half with some spinach and a tomato slice. Bake in oven for 10 minutes to heat through.

Meanwhile, make Hollandaise sauce. Put egg yolks, lemon juice and cayenne in a blender and pulse to combine. Melt butter in the microwave. With the blender running gradually add melted butter to yolk mixture to make a smooth, frothy sauce. Season with salt and pepper. If you're not serving the sauce immediately place a small heat-proof bowl over a small sauce pan on the stove with an inch of simmering water (not boiling) and add the Hollandaise sauce to bowl. Stir occasionally and whisk vigorously right before serving.  

To poach eggs, fill a large non-stick skillet nearly to the rim with water. Add salt and vinegar, and bring mixture to a boil over high heat. Crack eggs into boiling water, cover and remove from heat. Poach until yolks are medium-loose, 4 minutes.

Arrange two English muffin halves on four warmed plates. Add avocado slices, a poached egg, and Hollandaise sauce to each half. Sprinkle with kosher salt and fresh black pepper, and serve immediately.

Dont' forget the mimosas!

Veggie Eggs Benedict recipe by Sarah Lang

Blender Hollandaise recipe adapted from Food Network

Poached Eggs recipe adapted from Cook's Illustrated

Asparagus, Melon and Mozzarella Salad with Prosciutto

It's January and the holidays are officially over. I feel the need to load up on vegetables and healthy cooking to make up for all that holiday splurging! However, there is a borderline between healthy eating and depriving yourself. I never deprive myself, but instead make sure that everything I eat is absolutely delicious, even if it is healthy. This salad is a perfect example. It's good for you, yes. But it's also delicious. The asparagus pairs beautifully with the sweet melon and salty prosciutto. And the mozzarella makes it feel a bit more decadent than your everyday vegetable side dish. Dressed in a light lemon vinaigrette, this salad almost makes me think of spring! You have to have something to look forward to, right?

Asparagus, Melon and Mozzarella Salad with Prosciutto
A delightfully light and healthful salad.
Serves 4

3 thin prosciutto slices
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 cup cubed melon
1/2 cup fresh mozzarella balls (bocconcini)

Preheat the oven to 400 degrees F.

Place the prosciutto in a single layer on the prepared baking sheet. Bake for 10 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Roast asparagus on a baking sheet for 15-20 minutes.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle with prosciutto and serve at room temperature.



Recipe adapted from Giada de Laurentis

Three-cheese and Veggie Stuffed Shells

Lately I have been doing a lot of cooking. I sure do love the holidays and all the food involved! As much as I enjoy making the traditional meat-and-potatoes holiday meals, I especially love to make Italian food for these cozy nights in. It is so comforting to have a big batch of marinara sauce bubbling away on the stovetop while I go about my day, ready for me to use at dinner. I use my favorite homeade sauce with this fabulous Three-cheese and Veggie Stuffed Shells recipe. It is so easy to make, beautiful, and delicious! It's also deceivingly healthy, as it uses part-skim cheese and lots of veggies, with no meat!

Three-cheese and Veggie Stuffed Shells
A delicious baked pasta for a comforting night in!
Serves 4

16 jumbo shells (from a 12-oz box)
2 cups marinara sauce, plus more for serving
1 10-oz pkg frozen leaf spinach, thawed
1 cup broccoli florets, chopped small
1 15-oz container part-skim ricotta
2 oz Parmesan, grated (about 1/2 cup)
4 oz part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
Spread the sauce onto the bottom of a large broiler-proof baking dish.
Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Recipe adapted from Yahoo! Shine

Honeyed Pear and Gorgonzola Bruschetta

We all do a lot of cooking around the holidays, and those meals often involve big roasts and lots of chopping. It’s nice to start a holiday meal with an easy and delicious appetizer with fantastic flavors, and this honeyed pear and gorgonzola bruschetta is sure to wow your guests! The salty, creamy gorgonzola combines beautifully with the sweet pear and honey. Serve this treat before your next big dinner and reap the praises. Only you will know how easy it is to make!

Honeyed Pear and Gorgonzola Bruschetta
A sweet and savory appetizer that everyone will love!
Serves 6

1 French baguette, sliced into ½ inch slices
1 pear, thinly sliced
Gorgonzola or blue cheese, about 4 oz
Honey

Preheat the oven to 400 degrees. Toast the bread slices for 5 minutes until lightly crisp. Top with a thin layer of blue cheese, two pear slices, and drizzle with honey. Place back in the oven for 10 minutes. Remove and drizzle with more honey. Enjoy!

Recipe by Sarah Lang

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing

I recently hosted a dinner party that featured grilled lamb, rosemary chicken and roasted potatoes. On the side I wanted to serve something light, flavorful and fresh to balance the roasted meats and potatoes. This pasta salad was the star. The homemade creamy herb dressing is loaded with fresh herbs. The arugula and tomatoes up the health-factor, and the pasta makes the dish decadent. I ate the leftovers for lunch for days! Next time you can have the meat and potatoes, I’m happy with this pasta salad!

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing
A healthy and delicious side dish that may be the star!
Serves 6

1 pound fusilli pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano leaves
1 garlic clove
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 1/2 cups baby arugula
1 1/4 cups grape tomatoes, halved
1/2 small red onion, cut into 1/4-inch dice
1 cup fresh mozzarella balls (bocconcini)

In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil and lemon juice and process until smooth. Season the herb dressing with salt and pepper.


Toss the fusilli with fresh mozzarella, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.


Recipe adapted from Food and Wine

Balsamic Marinated Tomato Salad

I recently discovered a delicious, healthy and flavorful way to create a salad dressing that is oh so much better than bottled dressings. I marinate tomatoes in balsamic vinegar with a sprinkle of sugar, and let them set on the counter to soak. The tomatoes get sweet and packed with flavor as the balsamic draws out the moisture. The marinated tomatoes are great on salad drizzled with extra virgin olive oil, and are also delicious on grilled bread. Enjoy this healthy meal!

Balsamic Marinated Tomato Salad
An easy marinade that doubles as a salad dressing!
Makes 1 large salad

For the salad:
2 cups salad greens, such as romaine
2 T. red onion, minced
1/4 cup avocado, diced
Crumbled goat cheese
1 T. extra virgin olive oil
Kosher salt and fresh cracked pepper

For the marinated tomatoes:
1 cup grape tomatoes, halved
2 T. fresh parsley or basil, chopped

2 T. balsamic vinegar
1 tsp. sugar
Place the halved tomatoes to a small bowl along with fresh herbs. Add the balsamic vinegar and sugar, and stir to combine. Set aside to marinate for 30 minutes.

Spread out the salad greens on a large plate and top with the onions, goat cheese and avocado. Drizzle with the olive oil, then use a slotted spoon to scoop the tomatoes out of the bowl on top of the salad- avoid taking all of the water. Sprinkle with kosher salt and fresh cracked black pepper. Serve with grilled bread.

Recipe by Sarah Lang