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

Mango, Shrimp, and Avocado Wonton Cups

Here it is, my favorite appetizer EVER! This appetizer is so easy to make I hardly call it cooking. The wonton cups are so beautiful and delicious they are always the hit of every cocktail party I throw. Simply bake wonton wrappers brushed with oil in a mini-cupcake pan, then fill them with chopped fresh mango, avocado, shrimp, cilantro and a touch of onion and lime. Served as an appetizer or salad course, this recipe is sure to be a hit at your next party!

 

 

Mango, Shrimp, and Avocado Wonton Cups

Fresh, lively and crunch, a guaranteed hit for your next party!

Makes 20 wonton cups

 

20 wonton wrappers                                                                        

1 mango, cut into half inch cubes

1 avocado, cut into half inch cubes 

1/2 lb shrimp, cooked and chopped                                                               

1/2 cup finely chopped red onion

1/4 cup finely chopped cilantro

2 tablespoons olive oil

juice of half a lime

salt & pepper

 

For the wonton cups: Preheat the oven to 375 degrees. Grease a mini muffin tin. Brush each wonton wrapper with oil and press into the mini muffin tin. Bake for 12-14 minutes until golden brown. Remove wonton cups from muffin tin and allow to cool completely.

For the salsa: Gently mix the mango, avocado, shrimp, red onion, cilantro, olive oil and lime juice in a medium bowl. Add salt and pepper to taste.

Fill each wonton cup with salsa. The salsa can also be enjoyed on its own or over salad greens.



Recipe adapted from Ginger Bear Kitchen by Sarah Lang



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

Wedge Salad with Bacon and Blue Cheese Dressing

There’s no better beginning to a steak dinner than a wedge salad. There’s a reason it’s is a top-seller in steakhouses across the country- cold, crisp lettuce is smothered in creamy blue cheese dressing and topped with smoky bacon and bright tomatoes. It’s one of those perfect salads where the flavors combine beautifully and you feel completely satisfied without feeling to full. Along with some grilled bread this salad could even be the star of the meal. Take a break from boring mixed-green lettuce and vinaigrette with this big, bold wedge salad!

Wedge Salad with Bacon and Blue Cheese Dressing
A cool, crisp and flavorful salad.

Serves 6

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice

1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced
1 cup grape tomatoes, halved
Milk, optional

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with milk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion and grape tomatoes.

Recipe by Bon Appetit

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

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

Summer Garden Salad with Balsamic Vinaigrette

I absolutely love vegetables. When I have a fridge full of fresh choices, I know I can make a hundred different dinners bursting with healthy flavors. I often hide veggies in the food I cook (don't tell Kevin!) so that they add nutrients without making it feel like I'm just eating vegetables. I hide spinach in spaghetti sauce, fresh chopped tomatoes in pizza sauce, mushrooms and onions in enchiladas and peppers in turkey burgers. Sometimes, though, I want to let my favorite veggies shine in a big, beautiful salad. I toss it in an easy homemade balsamic vinaigrette and serve hot crusty garlic bread on the side. This is also a beautiful bed on which to add shrimp, chicken or steak. Summertime is when veggies shine! Enjoy!

Summer Garden Salad with Balsamic Vinaigrette
A fresh and flavorful feel-good dinner!
Makes 1 large salad or 2 side salads

3 cups mixed salad greens
1/2 cup grape tomatoes, halved
1/2 avocado, diced
1/4 red onion, sliced
1/4 cup fresh basil, sliced
1/4 cup Feta cheese, crumbled

1 T. balsamic vinegar
2 T. extra virgin olive oil
1 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. fresh rosemary, minced
1 garlic clove, minced
Sprinkle kosher salt and fresh pepper

Add the salad greens to a large mixing bowl. In a small dish whisk together the balsamic vinegar, olive oil, Dijon and honey. Add the salt, pepper, rosemary and garlic. Drizzle half the dressing into the greens and toss repeatedly with tongs to coat. Add more dressing as needed- not too much! Pour the greens onto a large plate and top with the tomatoes, onions, avocado, cheese and basil. Drizzle with more dressing if desired.

Recipe by Sarah Lang

Watermelon, Feta and Tomato Salad

Nothing says summer more than WATERMELON! Maybe it’s the bright pink color, or the refreshing flavor, of the fact that you can bring home a 3 pound tropical fruit for a dollar. Whatever the reason, take advantage of this delicious summer fruit! This Watermelon, Feta and Tomato Salad is a fantastic and special way to enjoy the season’s bounty. Made with fresh, juicy tomatoes, fragrant basil, cool and crumbly feta cheese and juicy watermelon, this salad will be the star of your summer table!

Watermelon, Feta and Tomato Salad

The fresh, flavorful and juicy reason I love summer!
Serves 6

4 tomatoes, seeded and cut into bite size pieces, or 2 pints cherry tomatoes, halved
4 cups cubed, seeded watermelon
12 large basil leaves, thinly sliced
2 cups mixed baby greens
1 cup crumbled feta cheese
2 tsp lemon zest
4 T extra-virgin olive oil
3 T white wine vinegar
Salt and pepper to taste

Place the tomatoes and watermelon into a large bowl. Sprinkle with the basil, feta cheese and lemon zest. Drizzle with the olive oil and vinegar. Toss gently. Season to taste with salt and pepper before serving.

Recipe adapted from Ina Garten

Open-Face Caprese Sandwiches and Strawberry Walnut Salad

I miss my husband when he is out of town, but there is one thing I look forward to- eating whatever I want for dinner! This week I craved a healthy and delicious light meal made with fresh in-season ingredients. I made an Open-Face Caprese Sandwich with fresh mozzarella, roma tomatoes and basil on top of warm ciabatta bread. The gooey cheese, light garlic flavor and fresh ingredients are a wonderful combination. Along with it I made one of my favorite salads, fresh lettuce topped with crunchy toasted walnuts, crumbled goat cheese and sliced strawberries. Next time your meat-eating husband is out of the house take advantage with this delicious vegetarian meal!

Open-Face Caprese Sandwiches

Crunchy warm bread topped with gooey cheese, tomatoes and basil!

Ciabatta bread

Garlic clove, sliced in half

Roma tomatoes, seeds removed and sliced

Basil, chiffonade
Fresh mozzarella, sliced
Extra virgin olive oil
Kosher salt
Fresh paper

Preheat the broiler. Slice the Ciabatta lengthwise and into 3-4" slices. Drizzle with olive oil and sprinkle with kosher salt. Place under broiler for 2-3 minutes until beginning to brown and get crisp on the edges. Remove bread and reduce the heat of the oven to 375 degrees. Immediately rub bread with the cut end of a garlic clove to impart garlicky flavor. Lay a slice of mozzarella cheese over the bread and bake in oven until it is melted, about 3-4 minutes. Remove from oven and top with sliced tomatoes and fresh basil. Sprinkle with more salt and pepper and drizzle with olive oil. Enjoy!

Strawberry Walnut Salad

Sweet and flavorful, this salad is a keeper!

Green leaf lettuce, or your favorite kind
Strawberries, sliced
Goat cheese, crumbled
Walnuts, toasted in a dry pan until fragrant (about 5-6 minutes)
Kosher salt and pepper

In a large bowl toss the lettuce with just enough of your favorite raspberry or strawberry vinaigrette dressing until lightly coated. Top with strawberries, goat cheese and walnuts. Sprinkle with salt and pepper. Enjoy!

Recipes by Sarah Lang

Turkey Burgers with Smoked Gouda and Apple, Celery and Blue Cheese Slaw

I don't make a lot of burgers at home, but when I do turkey burgers are my favorite! I love many things about turkey burgers. First of all, they are super lean and take on great flavor from anything you add to them. They taste great on a whole wheat bun with lots of veggies, and they satisfy that craving to bite into a big, juicy burger with none of the guilt! I also like that they need to be cooked through, so I don't need to take on the scary job of cooking a beef burger to the perfect medium-doneness. Mostly, they are delicious! I slathered mine with homemade honey mustard and paired them with a creamy, crunchy and flavorful slaw made of celery, granny smith apples and a super easy blue-cheese dressing. Alongside I served sweet potato fries- my favorite accompaniment to any burger!

Turkey Burgers with Smoked Gouda
A satisfying big burger that's good for you too!
Makes 4 burgers.

1 red onion, cut into 1/3 inch-thick slices
1 tomato, cut into 4 slices
1/2 avocado, cut ino 8 slices
4 whole-wheat hamburger buns, split
1 1/2 pounds lean ground turkey
1 tsp. olive oil
1 tsp. garlic hot pepper sauce (such as Crystal's or Tobasco)
1 tsp. Greek or Cajun seasoning (any seasoning salt with work)
1/2 tsp. pepper
4 T. Dijon mustard
1 T. horseradish
1 T. honey
1 tsp. mayo

Preheat a large non-stick skillet over medium heat. Drizzle the cut onion slices with olive oil and sprinkle with salt and pepper. Grill each side until brown and carmelized. Remove from heat. In the same pan toast the cut sides of the buns, about 30 seconds.

Add the olive oil, hot pepper sauce, seasoning and pepper to the turkey meat, then form into 4 flat patties. Add a little more oil and grill over medium-high heat, turning once, until nearly cooked through. (About 10 minutes.) Top with the Gouda, cover with a lid, and reduce the heat to medium-low. Cook until cheese is melted and burgers are cooked through, about 2 minutes longer.

Meanwhile, in a small bowl, combine the mustard, horseradish, mayo and honey and stir to combine. Spread the sauce on the toasted buns. Top the bottom bun with the burger, tomato, onions and avocado. Enjoy!

Recipe by Sarah Lang

Apple, Celery and Blue Cheese Slaw
I've featured this recipe before, but it's so good it's back!
Serves 4

3 oz. blue cheese
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 tsp. sugar
2 granny smith apples
2 stalks celery, thinly sliced

In a medium bowl, using a fork, combine the blue cheese, mayonnaise and buttermilk until thick and lumpy. Add the sugar and refrigerate.

Quarter, core and chop the apples into matchsticks. Add them to the dressing and stir to coat. Add the celery, cover and refrigerate until ready to serve. Yum!

Recipe adapted from Rachael Ray

Spectacular Sides: Roasted New Potatoes with Spring Herb Pesto; Green Beans with Lemon, Walnuts and Parsley; and Watermelon Salad with Feta and Arugula

Is it just me, or is the best part of a meal often the side dishes? I enjoy a piece of meat as much as anyone, but I get really excited about the rest of the meal. I love when a meal rounds itself out with a number of dishes, some savory, some sweet and some just plain fun. It's especially welcoming when the sides make the most of the season. I recently cooked a dinner party and featured these three fantastic side dishes. The Rosted New Potatoes with Spring Herb Pesto is my favorite new potato preparation. The potatoes maintain their buttery texture but the outside gets crisp and flavorful. And the Spring Herb Pesto is super easy and fresh. And have you seen all of those green beans at the farmers' market lately? Try this prepration with bright lemon, crunchy walnuts and fresh parsley, with just the right amount of butter to add decadence. And last but not least, if you've never tried watermelon with feta, do it now! The sweet watermelon and salty feta compliment each other beautifully, and the arugula adds a spicy bite. It's divine! With these recipes you just may have the brilliant idea to forget the meat and just go for the sides!

Roasted New Potatoes with Spring Herb Pesto
Crisp and buttery potatoes come to life with a fresh and easy pesto.

Serves 6

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 T chopped fresh rosemary
3 T. olive oil, divided
2 garlic cloves, minced
1 T fresh lemon juice
1/2 tsp grated lemon peel
1/2 tsp salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Blend parsley, chives, rosemary, 1 T olive oil, garlic, lemon juice, lemon peel and 1/2 tsp salt in food processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400 degrees. Toss potatoes and remaining 2 T oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Enjoy!

Green Beans with Walnuts, Lemon and Parsley
Fresh, buttery and bright flavors make a delicious side to any meal.

Serves 8

2 lbs. slender green beans, trimmed and halved
5 T butter
3/4 cup chopped walnuts
4 tsp grated lemon peel
1/3 cup finely chopped fresh Italian parsley

Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain again and pat dry. (Beans can be prepared 1 day ahead. Wrap in plastic and refrigerate.)

Melt butter in large deep skillet over medium heat. Add walnuts; saute until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans and toss to heat through, about 5 minutes. Mix in lemon peel and toss 1 minute. Mix in parsley. Season beans to taste with salt and pepper. Transfer to bowl and serve.

Watermelon Salad with Feta and Arugula
Sweet watermelon pairs perfectly with salty, crumbly feta cheese.

Serves 6

1/4 seedless watermelon, cubed
1/2 cup crumbled feta cheese
6 oz baby arugula
2 T extra virgin olive oil
1 tsp honey
2 tsp fresh lemon juice
Kosher salt and fresh black pepper

Mix the olive oil, honey and lemon juice until combined. Sprinkle with salt and pepper. Combine watermelon, feta and arugula in a large bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately.

Potato and green bean recipes courtesy of Bon Appetit
Watermelon salad by Sarah Saubert

Beach Party! Pina Colada Shrimp, Mango Salsa, Asparagus with Crab Salad and Veggie Pasta Salad

Last weekend wasn't beach weather, but that didn't stop Kevin and me from hosting a beach themed dinner party with our friends Zach and Natalie. Kevin stirred up Hawaiian Mai Tai's while I made mango salsa with pita chips and pina colada shrimp with jasmine rice. The mango salsa was SO easy and delicious. And it's super healthy! The pita chips are flavorful and special, and really make the salsa's flavors pop. The pina colada shrimp was insanely delicious. I loved the combination of shrimp with pineapple, and the coconut-rum sauce screamed "take me to the beach!" as it soaked into a flavorful bed of jasmine rice. Zach and Natalie brought the salad and side dish- a lovely crab salad with capers and lemon atop asparagus and a veggie pasta salad with zucchini and sundried tomatoes. After a night of catchphrase and mai tai's we knew this was a dinner party to remember!

Pina Colada Shrimp with Jasmine Rice
A tropical treat made for the beach! 

Serves 4

1 pound raw shrimp
1 cup light coconut milk
1 cup chicken stock
1/4 cup Captain Morgan rum
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded coconut, lightly toasted
1 can diced pineapple in juice, drained, 1/2 cup juice reserved
1 T. cilantro, chopped
1 T. parsley, chopped
1 1/2 cup Jasmine rice, prepared according to package directions
Extra virgin olive oil
Kosher salt and pepper

In a large skillet preheat 1 T. olive oil. Cook onion and garlic for 2-3 minutes until softened. Add rum and cook 1 minute while stirring, then add coconut milk, chicken stock, pineapple and pineapple juice. Bring mixture up to a bubble and simmer until reduced in half and slightly thickened, about 15 minutes.

Meanwhile, heat 1 T. olive oil in another sauce pan. Season shrimp with salt and pepper and add to skillet. Saute 2-3 minutes until pink. Add shrimp to thickened coconut-rum sauce and stir to combine. Stir in parsley and cilantro and serve on top of Jasmine rice with a sprinkle of toasted coconut.

Recipe adapted from Rachael Ray

Mango Salsa with Pita Chips
Fruity salsa and flavorful pita bring out the flavor of the Islands!
Serves 4-6

Salsa:
2 mangoes, peeled and diced
1/2 cup peeled, diced cucumber
1 T. finely chopped jalapeno
1/3 cup diced red onion
1 T. lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper

Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Pita:
3 pitas
2 T. extra virgin olive oil
1/2 tsp. ginger powder
1/2 tsp. paprika
1/2 tsp. kosher salt

Preheat oven to 350 degrees. Mix oil with seasonings and brush on pitas. Bake 12-15 minutes. Cut into chips and serve with salsa.


Asparagus with Crab Salad

Fresh stalks topped with creamy crab salad. 
Serves 4-6

2 small bunches of fresh green asparagus
1 cup mayonnaise
2 teaspoons Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge

Bring a pot of salted water to a boil. Trim off about 2 inches from the bottom of the asparagus. When the water comes to a boil. Add the asparagus and cook for 2 to 3 minutes, (depending on the size of the asparagus) Remove the asparagus and place in a large mixing bowl of ice water. Leave the asparagus in the water for 2 minutes. Remove from the water and pat dry. In a mixing bowl, whisk the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil and tarragon. Mix well. Season the mixture with salt and pepper. Add the crab meat and mix well. Reseason if needed. Arrange the asparagus on a platter and spoon the crab mixture over the center of the asparagus. 

Recipe courtesy of Emeril Lagasse

Pasta Salad with Sun-Dried Tomatoes and Zucchini

Fresh veggies in a flavorful dressing with pasta. 

Serves 8

Salad:

1 lb. bowtie pasta
Fresh black pepper
1 tablespoon olive oil
1 yellow squash, sliced into 1/4-inch thick discs
1 zucchini squash, sliced into 1/4-inch thick discs
1 cup diced sun-dried tomatoes
1 cup packed fresh basil leaves
1/2 cup fresh packed parsley leaves

Dressing:
2 tablespoons apple cider vinegar
2 garlic cloves, lightly crushed with the side of a knife blade, and quartered
1 teaspoon stone ground mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Boil the pasta in salted water until al dente and drain well. Toss with ground black pepper and olive oil.

For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream.

Toss together the pasta, yellow squash, zucchini, sun-dried tomatoes, basil and parsley with enough of the dressing to coat. Serve any additional dressing on the side. 

Recipe courtesy of Robert Irvine

His and Hers Fried Shrimp Dinner- Shrimp Po-Boy and Greek Shrimp Salad

A Shrimp Po-Boy is one of Kevin's favorite meals, one that I'm proud to say I introduced him to while living in New Orleans, and he has been requesting it for a long time. I had nothing else planned for dinner last night, so I told him his request was granted. The only problem was that I was not in the mood for a po-boy. (The reason: I ate an entire pizza for lunch, so I wasn't super hungry!) But I decided to go ahead and whip up his favorite sandwich, but to also make my own (lighter) dinner at the same time, without much extra effort. The star was pan fried shrimp, and he got his in the form of a po-boy, piled high on soft hoagie bread with lettuce, tomatoes, onions and spicy mayo, and I had mine as a Greek shrimp salad, complete with feta cheese and olives. These two recipes are sure to please, whatever your appetite may be!

Shrimp Po-Boys
Crunchy shrimp, soft bread and true New Orleans flavor! 
Serves 2

For the shrimp:
1/2 lb. raw shrimp, peeled, deveined and tails removed
1 c. Panko breadcrumbs
2 eggs
Salt and pepper, to taste
Canola oil, for frying 
For the sandwich:
2 soft hoagie buns, split
1 c. Romaine lettuce leaves, torn
1 tomato, sliced
Few slices of red onion
For the spicy mayo:
2 T. light mayonnaise
1 T. hot sauce (to taste)
1/2 tsp. spicy mustard
1 tsp. fresh lemon juice

To prepare the shrimp pour Panko breadcrumbs in a bowl and beat eggs into another. Season eggs with salt and pepper. Dry shrimp with a paper towel and dunk into eggs to moisten. Add to Panko breadcrumbs and turn to coat, pressing to adhere. Pile up the breaded shrimp in a clean bowl.

Heat enough oil in large skillet over medium high heat to coat the bottom. Add shrimp and saute 1-2 minutes per side until golden brown on the outside and opaque on the inside. This doesn't take long! Drain on paper towels.

To make the spicy may combine all of the listed ingredients in a bowl and spread onto the top halves of the hoagies. Pile the lettuce, tomato and onion on the bottom piece of the bread, and add the hot shrimp to the top. Close the sandwich and devour!


Recipe by Sarah Saubert

Greek Shrimp Salad
A fresh salad becomes a meal with crispy shrimp. 
Makes 1 large salad

For the shrimp:
6-8. raw shrimp, peeled, deveined and tails removed
1/2 c. Panko breadcrumbs
1 eggs
Salt and pepper, to taste
Canola oil, for frying
For the salad:
Bed of romaine lettuce
Tomato, chopped
Red onion, chopped
Olives, sliced
Feta cheese, crumbled
Greek vinaigrette, to taste


To prepare the shrimp pour Panko breadcrumbs in a bowl and beat egg into another. Season eggs with salt and pepper. Dry shrimp with a paper towel and dunk into eggs to moisten. Add to Panko breadcrumbs and turn to coat, pressing to adhere. Pile up the breaded shrimp in a clean bowl.

Arrange the salad ingredients on a large plate. Drizzle with vinaigrette and top with fried shrimp. Serve with garlic bread, if desired.

Recipe by Sarah Saubert

Wine of the night: 
Sterling Vineyards
Napa County
2008 Sauvignon Blanc

Light straw in color, this wine offers expansive aromas reminiscent of grapefruit, melon, figs, and pears. Crisp and refreshing in its acidity, the wine has a rich mid-palate and a long, fruity finish. It is said to be wonderful with shrimp, chicken and fish. It was delicious on a warm evening with this fabulous seafood meal!
Cost: About $15/bottle

Irish Beer, Cheese and Potato Soup, Apple Maple Salad, and Chocolate Toffee Pudding Pie

There's nothing more welcoming than a big pot of hearty soup simmering away on the stove. We're still a few weeks away from St. Patrick's Day, but why not celebrate early with some Irish Beer, Cheese and Potato Soup? I chose this recipe because it is made with a broth and cream base, allowing it be rich but not too heavy. The texture is thick yet silky, perfect for dipping soft pretzel bread. Alongside I made a delicious Apple Maple Salad with butter lettuce and Belgian endive in a maple syrup vinaigrette and topped with sliced apples and blue cheese. It was a perfect light and tasty accompaniment to the hearty soup. And for dessert one of my favorite easy sweet treats, Chocolate Toffee Pudding Pie, complete with cool whip and an Oreo crust. (Hey, I'm not a baker, so I cut all the corners I can!)

Fun fact- this recipe was later published on an Irish beer brewery's website! Check it out- http://www.slbc.ie/food/recipe/irish_beer_cheese_and_potato_soup/.

Irish Beer, Cheese and Potato Soup with soft pretzel bread

Irish Beer, Cheese and Potato Soup

Make anyone feel welcome with this amazing hearty soup! 

Serves 8

4 tablespoons butter, divided
2 chopped yellow onions
¾ cup chopped celery
8 medium Yukon Gold potatoes, coarsely chopped (or 3-4 russet potatoes)

1 (12-ounce) bottle Irish red ale or other flavorful beer
4 cups chicken stock
1/2 teaspoon salt
Freshly ground pepper to taste
3 tablespoons all-purpose flour
4 cups whole or 2% low-fat milk
4 oz. Gruyere cheese, shredded

4 oz. sharp white cheddar cheese, shredded

Garnishes:
3/4 cup finely minced parsley

Crisp cooked bacon crumbled

1. Melt 2 tablespoons butter in a 6- to 8-quart stockpot. Add onion and celery; cook over medium heat for about 10 minutes.
2. Add potatoes, ale, stock, salt and pepper, and bring to a boil. Lower the heat, cover, and simmer until potatoes are tender about 45 minutes.
3. Melt remaining butter in a medium saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium-low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese, stir until melted.
4. Stir cheese mixture into potato mixture until combined. Cook over very low heat for 10 minutes.
5. Ladle into soup bowls and sprinkle with parsley and bacon. Serve with pretzel bread or soft baguette.

Recipe adapted from Relish

Apple Maple Salad with blue cheese

Apple Maple Salad
Fresh lettuces, sweet apples and tangy blue cheese shine in a maple vinaigrette
Serves 4

Salad:
1 head butter lettuce, shredded
2 Belgium endives, thinly sliced
2 celery stalks, chopped
1 apple, thinly sliced
Crumbled blue cheese

Place ingredients in large bowl. 

Dressing:
2 T. extra virgin olive oil
1 T. cider vinegar
1 tsp. Dijon mustard
2 tsp. maple syrup
Salt and pepper, to taste

Add dressing ingredients and small bowl and whisk to combine. Pour over salad and toss to thoroughly combine.

 

Chocolate Turtle Pudding Pie
Fluffy, creamy and light, always a crowd pleaser!
Serves 6

2 cups cold milk

2 pkg.  (3.9 oz.) Jell-O Chocolate Instant Pudding

3 squares Semi-Sweet Chocolate, divided

1   Oreo Pie Crust

1 tub (8 oz.) Whipped Topping, thawed, divided

2   milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided 

Beat milk and pudding mixes with whisk 2 min. Microwave 2 chocolate squares on high 1 min. or until melted when stirred. Stir in 1 cup pudding; pour into crust.

Add half the whipped cream and all but 3 Tbsp. candy to remaining pudding. Spoon over layer in crust.

Top with remaining  whipped cream and candy. Melt remaining chocolate square; drizzle over pie. Refrigerate 1 hour.

Recipe courtesy of Kraft

Prosciutto & Gouda Wrapped Chicken, Balsamic & Brown Butter Gnocchi, and Warm Spinach Salad

Cooking dinner is my favorite part of the day. After a day filled with commuting, working, exercising, errands, etc., there is nothing more relaxing and fun than to go into the kitchen, pour a big glass of red wine, and make a fabulous dinner for myself and my fiance Kevin. I think one of my favorite things about cooking is that I get to decide what I want to eat, and can whip up whatever I'm hungry for. As nice as it is not have someone else cook for me, I love to be able to control what I'm eating and how it's made. It's a great feeling!

Last night I was hungry for a real heart-warming meal with tons of different flavors and textures. Prosciutto and Gouda Wrapped Chicken was perfect- tender chicken topped with smokey, creamy Gouda cheese and wrapped in sweet and salty prosciutto. Heaven! Alongside I served gnocchi in a warm brown butter and balsamic vinegar sauce, and the sweetness from the balsamic was perfectly balanced by the mellow and rich brown butter. I had a big bunch of spinach I wanted to use, and there is no better way to get extra spinach on a plate than to cook it down. I added lots of onions, garlic and bacon, and to finish the dressing I used sugar and, yes, more balsamic vinegar. This meal was so fun to make! And eating wasn't too bad either! :)

Prosciutto and Gouda Wrapped Chicken with Balsamic Butter Gnocchi and a Warm Spinach Salad
Smokey cheese and salty prosciutto wrapped around sweet and succulent chicken. 
Serves 2

Chicken:
2 chicken breasts, placed in storage bag and pounded with meat mallet until even in thickness
2 slices prosciutto
2 slices Gouda cheese
1 tsp. rosemary
2 T. balsamic vinegar
2 T. extra virgin olive oil
Kosher salt & pepper


Gnocchi: 
1 package gnocchi
3 T. butter
2 T. balsamic vinegar
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
Kosher salt & pepper

Spinach:
2 slices bacon, chopped
1/4 sweet onion or shallot, sliced
2 garlic cloves, minced
2 T. extra virgin olive oil
2 tsp. sugar
2 T. balsamic vinegar
1 bunch spinach, 10 oz.
Kosher salt & pepper

Preheat oven to 375 degrees.

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for gnocchi. Salt water and drop gnocchi in water. Cook 3 minutes or until gnocchis float to top of water, and are al dente.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts to the pan and cook for 4 minutes per side, until browned on the outside but not fully cooked through. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks. Remove the chicken from the skillet into an oven-safe dish. Top each with a slice of Gouda cheese and wrap with prosciutto. Bake in oven for 10-15 minutes until chicken is cooked through and cheese is beginning to melt.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown. 

When the butter for the gnocchi has browned, add cooked gnocchi to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the gnocchi. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat, covering to keep warm.  

Meanwhile, in a separate skillet over medium high heat and add the bacon and brown for about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil, garlic and onions to the pan and saute 2 minutes. 

To the sauteed onions and garlic for the spinach salad, add sugar and cook 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add bacon to the salad. 

Serve chicken along side gnocchi and spinach salad, all on the same dinner plate.

Valentine's Day Menu starring Penne Bolognese and Chocolate Mousse, with Romaine Sweet Hearts and Roasted Garlic Potatoes

While Kevin and I really don't celebrate this Hallmark holiday, we always use it as an excuse to have a delicious meal and open a special bottle of wine. This year both the meal and the wine were the best EVER! I made a homemade bolognese sauce, and it was divine. Bolognese is a rich meat and tomato sauce that is simmered on the stovetop for a couple hours, imparting a rich earthiness and making the house smell amazing! Emeril's bolognese recipe called for a couple secret ingredients- cinnamon and nutmeg- and they really made the sauce incredible by adding a rich depth of flavor and smoky sweetness. The sauce was so delicious that I could have eaten it with a spoon!

Along with the pasta I served garlic bread, roasted broccoli, and roasted garlic potatoes, which were a delicious warm version of a potato salad with a flavorful and unique roasted garlic vinaigrette. As an appetizer I made a super cute salad called Romaine Sweet Hearts that featured avocado, artichokes and pomegranate seeds. And you can't forget dessert! The Chocolate Mousse with Strawberries was a delicious, light and flavorful end to the meal. Perfect for Valentine's Day!

Bolognese Sauce with Penne Pasta
Rich, thick, and meaty, this sauce is a star!
Serves 10 (make a big batch and freeze the leftovers!)

1 tablespoon olive oil

4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound penne or your favorite noodle
1 cup freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Recipe courtesy of Emeril Lagasse

Romaine Sweet Hearts
A special salad for a special someone!

Serves 2

3 T. mayonnaise
1 1/2 T. chopped fresh mint OR combination fresh parsley and dill
2 tsp. fresh lemon juice
1 c. chopped marinated artichoke hearts
1/2 avocado, chopped
4 T. pomegranate seeds
4 leaves romaine lettuce from the heart
Salt, to taste

In a medium bowl stir together the mayonnaise, herbs and lemon juice. Add the artichoke hearts and avocado and toss to combine. Season with salt. Spoon the salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.

Recipe adapted from Rachael Ray


Potatoes with Roasted Garlic Vinaigrette
A perfect side packed with bright garlic flavor
Serves 2

2 T. olive oil
Kosher salt and pepper
5 garlic cloves, unpeeled
2 baking potatoes or 4 new potatoes, quartered
2 T. minced chives
1 T. white wine vinegar
1 tsp. Dijon mustard

Preheat oven to 400 degrees. Combine 1 T. olive oil with a large pinch of salt and a small pinch of pepper, garlic, and potatoes in a greased roasting pan or jelly roll pan; toss well to coat. Bake at 400 degrees for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.

Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, 1 T. olive oil, more slat and pepper, chives, vinegar and mustard in a large bowl. Stir well with a whisk. Add potatoes to bowl; toss well to coat.

Recipe adapted from Cooking Light magazine

Chocolate Mousse with Freshly Whipped Cream and Strawberries
A creamy and ultra-satisfying end to a meal

Serves 4 


1 1/2 bar dark chocolate (3.5 oz. size)
1/4 c. strong prepared cooled coffee
4 fresh eggs
1/2 c. heavy cream
1 T. powdered sugar
1 tsp. vanilla extract

Break the chocolate and put the chunks in a bowl. Place the bowl over boiling water until the chocolate has melted. Add the cooled coffee, and fold in the egg yolks one at a time.

Beat the egg whites into a hard foam in a separate bowl, then add it to the chocolate and mix. Allow to cool in the fridge.

Before serving make whipped cream by beating the cream in a medium bowl until soft peaks form. Add powdered sugar and vanilla and continue to beat until it reaches your desired consistency.

Serve a dollop of whipped cream on top of mousse with fresh strawberries. Enjoy!

Recipe adapted from IKEA food

Wine of the Night

"The Poet" 2005
Cosentino Winery
Meritage Napa Valley Red Wine

The Poet is Cosentino Winery's flagship wine, and it is the first recognized American Meritage. "Meritage" is a name for a Bordeaux-blend of grapes that are grown on non-French soil. This blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot is exquisite. When Kevin and I were in Napa we tasted this wine and then joined Cosentino's wine club because it is just that amazing. (They also have many other fantastic wines!)It is deep ruby in color, exhibits tart cherry and currants up front, and evolves into a long spicy finish. A bright balanced wine with structure and richness. At $75 it is a very special occasion wine, so be sure to savor every sip! 

Bruschetta Salad with Sweet Balsamic Dressing

Bruschetta and salad are two of my favorite foods, and I love to enjoy both at once in a delicious bruschetta salad. All of the normal ingredients I put on my bruschetta goes on the salad, and I serve it with garlic bread on the side to scoop up the delicious toppings. It's a perfect way to enjoy two of my favorites. And the best part? The dressing! I make a simple balsamic reduction and combine it with oil, vinegar, honey and dijon, and drizzle it over the salad. It is sweet and satisfying, and really pulls the salad together. This meal is a great way to use up any veggies and cheese you have in the fridge, just pile them on! Don't like the ingredients I used? Swap them out to make your ideal salad, and enjoy!

Bruschetta Salad with Sweet Balsamic Dressing and Garlic Bread
Delicious fresh veggies and garlic bread served together for a yummy meal!
Serves1

Garlic Bread
Ciabatta or French bread
Extra virgin olive oil
Kosher salt
Garlic Clove, peeled and cut in half

Sweet Balsamic Dressing
1/4 c. balsamic vinegar
3 T. extra virgin olive oil
1 tsp. white wine vinegar or lemon juice
1 tsp. honey
1 tsp. dijon mustard
Salt and pepper, to taste

Salad
2 c. romaine or red leaf lettuce
2 tomatoes, chopped
1/4 c. red onion, diced
1/2 small avocado, diced
Handful of feta, goat or blue cheese
1 egg, hard boiled and chopped (optional)
Olives, sliced (optional)

To make garlic bread preheat oven to broil. Slice bread and drizzle each piece with olive oil and sprinkle with salt. Place under broiler 1-2 minutes until lightly browned on top. Rub with garlic clove immediately to impart garlic flavor. 

To make the dressing simmer balsamic vinegar over medium-high heat until slightly reduced, about 3-5 minutes. Keep an eye on it to make sure it doesn't go too far. Pour into a bowl and add vinegar, honey and dijon, and whisk in olive oil until combined. Add salt and pepper and reserve. Whisk again before topping salad.

Combine salad ingredients minus cheese on a large plate. Drizzle with dressing and toss to combine. Top with cheese and extra cracked black pepper. Serve with garlic bread on the side and a big glass of white wine.

Succulent Shrimp Scampi

Lately I've posted a lot of pasta recipes, but who am I kidding, I love pasta! Especially in the winter when I need something filling, warming and satisfying, pasta is my go-to comfort food. While it is not commonly known as "health food," I believe pasta gets a bad rap. Pasta noodles in fact are virtually fat free, so the "bad for you" only happens when poor-quality and high-fat ingredients are added. While these ingredients certainly have their place, I love making pasta dishes that are healthful, flavorful and satisfying, allowing me to eat pasta regularly without a tinge of guilt! Last night I put my own twist on Tyler Florence's shrimp scampi, a pretty healthy recipe made even better with whole wheat pasta. (If you haven't tried whole wheat pasta lately do it! It is so tasty and loaded with fiber, and it hardly tastes any different than regular pasta!) I loved the recipe- succulent shrimp on a bed of whole wheat fettuccine bathed in a light lemon and wine sauce with tons of sweet onion, parsley, garlic and a hint of crushed red pepper to really bring the flavor to the next level. Enjoy!

Shrimp Scampi
Fresh, light and healthful shrimp with whole wheat pasta
Serves 4

1 pound whole wheat fettuccine (or your favorite long noodle)
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 sweet yellow onion (or 2 shallots) finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (I used chardonnay)
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
Grated Parmesan cheese, optional

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the fettuccine. Stir to make sure the pasta separates. Cook a minute or two shy of package directions for al dente. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the onions, garlic, and red pepper flakes (if using) until the onions are translucent, about 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and fresh Parmesan cheese and serve immediately. 

This meal is delicious served with a simple, colorful side salad, such as the one that I created using red leaf lettuce, feta cheese, pomegranate seeds, avocado and crispy onions in a sundried tomato vinaigrette. Be creative!