Orzo “Greek” Pasta Salad

September 8, 2019September 30, 2019Leave a comment

I don’t eat many sides from the grocery store deli but I will always be up for the various Greek pasta salads.

I make this pretty often but my produce usually just reflects what I have on hand. It comes together fairly easily and quickly. It also tastes better the longer everything marries.

Ingredients

Half a box of orzo

1/2 red onion, finely chopped

1/2 cucumber, finely chopped

1/4 tomato, finely chopped

1/3-1/4 cup sun-dried tomatoes, roughly chopped

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp Dijon mustard

1/2 tsp lemon zest (optional)

1/2 tbsp chopped parsley

1 tsp chopped cilantro (optional)

1 tsp dried oregano

1/2 tsp dried mint

Salt and pepper, to taste

Pinch of crushed red pepper (optional)

Chop your veggies

Boil and drain your orzo, rinse under cold water.

Combine dressing ingredients and mix thoroughly.

Combine all ingredients plus dressing. Toss with a wooden spoon or a spatula.

Peach Pico

June 30, 2019September 30, 20191 Comment

This isn’t a precise recipe. It can easily be scaled up for a larger amount. This yielded me about two cups which was more than enough for our dinner tonight.

Taste as you go and adjust to suit your preference. If you have a good peach, your pico should be plenty sweet.

You can easily substitute in other fruits like mango or pineapple!

Combine gently in a large mixing bowl:

1/2 large tomato

1 ripe peach chopped

1/4 chopped medium red onion

1/8 c chopped cilantro

1/2 small jalapeño chopped (seeded if you don’t want it too spicy)

1/4 habenero chopped (ditto)

Zest of half of a lime

Juice of a lime

S&P

Sugar/honey/agave as needed if it isn’t sweet enough

Use as dip or on top of some tacos 🐷

Balsamic Gorgonzola String Beans

June 18, 2019September 30, 2019Leave a comment

Hey y’all. This isn’t a precise recipe, but just a quick write up of this yummy side dish. Scale to suit your family’s needs.

1 bag of trimmed string beans

Chopped garlic

Butter

Olive oil

Cup of slice almonds

1/8-1/4 c balsamic vinegar

Sugar or honey (optional)

Gorgonzola cheese

(If you can multi-task, multi-task. Otherwise, do the reduction first)

In a sauce pan, bring the balsamic vinegar and like a little under a regular spoonful of sugar or honey) to a boil then reduce to a simmer.

Add chopped garlic.

Stirring frequently.

Keep an eye on this, you want it to coat the back of a spoon. If it goes too far it will taste pretty gross.

Remove from heat.

Melt a pad of butter into this and fin.

In a large tupperware, add the string beans and just a few spoonfuls of water. Microwave with the lid ajar for 3-4 minutes. Let sit for 5-10 minutes.

In a skillet over medium heat add olive oil and then melt butter.

Soften chopped garlic then remove.

Increase heat to medium high.

Add drained string beans ands season with salt and pepper.

Sautee until some start to brown up.

Remove from heat.

Add chopped garlic and some sliced almonds.

Drizzle with balsamic reduction.

Top with more sliced almonds and gorgonzola cheese.

Charred Corn Salad

June 19, 2018June 20, 2018Leave a comment

Summer is the perfect time for light and fresh salads. This corn salad uses fresh vegetables, fresh herbs and bright citrus. It comes together in no time and it can be made ahead! (Pro tip: try this on a taco!)

Ingredients

3 ears of corn, remove corn from cob

1 can of black beans, rinsed

1 small red onion

1 habenero

1 jalapeno

About ¼ c chopped cilantro

Zest and juice of a lime

Salt, pepper, cumin, chili powder

Heat a pan on high heat
Remove the corn from the cob, if you don’t know how check this out.
With no oil, add the corn and stir often
Remove from heat when the corn begins to char
Rinse your beans
Chop your onion, peppers and cilantro
Combine in a large bowl
*Wash your hands after handling the habanero*
Zest your lime
In the bowl, juice your lime
Add seasonings
Toss together
Serve warm, cold or room temperature

I served this over spiced chicken thighs and cilantro and lime rice!

Quinoa, Chickpea and Feta Salad

November 16, 2017November 16, 20171 Comment

This is one of my go-to salads. I am obsessed with all things feta. I’d eat it by the handful, tbh. I often do variations of this based on what I have in my house at the time. This salad can be served warm or cold. Sometimes you just crave a big colorful bowl of veggies. Feta and balsamic go together beautifully.

Some optional add ins:

cucumber
zuchinni
squash
fresh basil
fresh mint
fresh oregano
tofu
chopped chicken if you absolutely need meat

Ingredients:

1 can of rinsed and strained chickpeas (Garbanzo beans)
1 medium red onion, chopped
1 tomato, chopped
- you can use a cup of halved cherry tomatoes
2 cup of fresh spinach
1 cup (measured uncooked) quinoa
1 cup of feta
1 tbsp of balsamic vinegar (optional, I love vinegar)
1 tbsp of balsamic dressing
Seasoning, to taste:
- kosher salt
- black pepper
- crushed red pepper
- crushed mint
- oregano

Prepare your quinoa
- I prepare my quinoa the same way I prepare my brown rice: LIKE PASTA! Boil it to your desired doneness and then drain in a strainer. Boom!
Chop your veg
Measure out your seasoning
Add to a large bowl
Add cooked quinoa
- The cooked quinoa will warm the salad and wilt the spinach
Add seasoning
Add dressing(s)
Toss
Serve warm or cold

Crispy Baked Zucchini Fries

January 2, 2017March 4, 20172 Comments

I wanted a really yummy side for this meal that I’ve been daydreaming about for a week (post coming soon). I wanted something crunchy, but after the holiday, I couldn’t bear the thought of something heavy or deep-fried.

Enter crispy, baked zucchini fries. Now, before you raise and eyebrow- these were so delicious I haven’t stopped talking about them. However much you plan to make? Double that. Freeze what’s leftover and thank me later. I bet you you’ll love them and I bet you’ll use these techniques on whatever veggies you have laying around (string beans, peppers- hello!)

You want to season the fries generously. You will be doing the three-stop dredge (flour, egg, panko). Instead of frying these, we will line them on a baking rack on top of a cookie sheet and bake them on high heat until crispy and golden brown.

These taste so good you will forget that they are good for you! Low-carb, baked vegetables.

Insert heart-eye emoji.

Throw in the pig emoji too.

Ingredients:

(This recipe can easily be scaled up or down, there are very few precise ingredients here. This is just what I did for dinner tonight.)

1 large green zucchini

1 large yellow zucchini

Flour

Egg

Panko

Salt

Pepper

Garlic powder

Paprika

Cooking spray or olive oil

Pre-heat your oven to 425.

Cut the ends off of your zucchini.
Cut the zucchini in half.
Slice them length wise into about four slices ¼” to ½” thick.
Slice these into about 3-4 “fries”.
Place your “fries” into a container and season them generally.
Allow them to rest as you continue to prep your dredging station. Flour, panko and egg are not measured. I eyeball it. But always, ALWAYS use less than you think you will need. You can always add more if you need it. However, if you use too much you’re not pouring that flour back or that panko back into the containers. That’s gotta go in the trash. I try to minimize waste where I can. Use less, you can always add more-rule of thumb. Note: Liquid will likely accumulate in the zucchini container due to the salt; if so, simply drain the liquid.

A few at a time, place the “fries” into the flour and coat evenly.
Then place them in the egg and coat evenly.
Toss them in the panko and coat evenly. Press the panko gently into the “fries”.

Place them on the baking rack until you are ready to go.
(Note: if you do a large amount, these can be frozen (and kept frozen) until you are ready to use them. If you are baking these from the freezer, simply follow the remaining steps. Do not thaw.)