Tag: Summer


Sep
2012

Roasted Tomato Pasta

categories: Recipes

A few weeks ago I posted about doing a roasted tomato pasta, but forgot to take a picture of the finished product!  So when I saw these gorgeous local tomatoes at the market, I wanted to make it again.

So – toss with salt, pepper, olive oil and roast at 400 for 20 minutes or until they are bursting and caramelizing.  I roasted mine ahead of time and stored them in the fridge until I needed them.

Then you just toss the hot tomatoes (I reheated mine when I was ready for them) with hot pasta and they will turn into a chunky sauce.  Top with fresh basil and adjust for salt and pepper.  That’s it!  Gorgeous, fresh, fast, and easy.


Sep
2012

Shaved Market Vegetable Salad

categories: Recipes

I was so inspired by this shaved vegetable salad at Simon in Las Vegas that the first thing I wanted to do when I got home was to make my own version.

So I went and bought the vegetables I wanted to use – carrots, celery, beets, fennel, and asparagus.

Then I sliced them up using the slicing blade on my food processor (a mandoline would also work) and tossed them with high quality olive oil, lime juice, and sea salt.

I actually stored the vegetables like that in the fridge and throughout the week or so that they lasted I would take out what I needed and add it to raw kale massaged with olive oil (which takes some of the bitterness out) along with watercress, grapes, pepitas, and fresh mozzarella for a delicious summer salad.

It is so healthy and fresh and keeping the vegetables raw means that you are getting the full nutritional value from them, plus they keep you super full.  But this seriously tastes so good that you will not even be thinking about how healthy it is.


Aug
2012

Summer Seafood

categories: Recipes

I don’t normally cook a lot of seafood other than my usual seared salmon, but in the summer I do get cravings for it.  The reason is unknown – maybe because it is light and refreshing, maybe because I wish I was at the beach.  Either way, I have a couple of light and healthy Summer seafood recipes to share with you.

These shrimp tacos are filled out with a slaw of cabbage, corn, fresh squeezed orange and lime juice, and a dab of sour cream.  A great balance between warm tortillas, hot shrimp fresh out of the pan, and cool, crunchy slaw – they are healthy, filling, and super tasty.

This next recipe combines two superfoods into one awesome meal for Salmon Burgers with Tangy Avocado Sauce. (more…)


Aug
2012

Blackberry Frozen Yogurt

categories: Recipes

I always crave ice cream during the summer – who doesn’t?  But now that I am trying to be more healthy, I am looking for alternatives.  I found this recipe for Creamy Blackberry Frozen Yogurt that only used 3 ingredients and had to try it!  Super creamy, sweet, and delicious – this was more than I was hoping for.  Plus this recipe will probably work with any fresh fruit.

Does anyone have any recommendations on what I can replace the sweetened condensed milk with to make it even more healthy?  Honey, maybe?

From Kitchen Corners:

3 cups fresh blackberries
3 cups Greek yogurt
1 14 oz can sweetened condensed milk

In a blender, puree the blackberries with the sweetened condensed milk. Strain the mixture through a fine mesh sieve to remove most of the seeds (optional).

In a medium bowl mix the puree with the Greek yogurt. Pour the mixture in to your ice-cream maker and follow the manufacturer’s directions.


Aug
2012

Light and Fresh – Summer Food

categories: Recipes

The last time I posted a recipe for you was over a month ago!  Oh my goodness!  You have my deepest apologies, dear readers, and to make it up to you I will post not 1, not 2, but 3 delicious summer recipes for you!

Let’s start with this gorgeous zucchini tart from Closet Cooking (which is a blog that I highly recommend). Puff pastry is topped with a mixture of ricotta, feta, lemon, fresh herbs, and an egg along with thinly sliced zucchini and baked to puffy, golden perfection.  Served on its own or with a side salad, this is the perfect summer lunch.

Next up, take advantage of those juicy summer tomatoes in a slightly different take on a fresh tomato pasta with a Roasted Tomato Sauce. (more…)


Jul
2012

4th of July

categories: Recipes

It’s a little late, I know.  But I did some cool things for the holiday that I thought would be worth sharing.

First up, burgers:

I thought that mixing shredded cheddar and diced bacon into the burgers themselves instead of using them as a topping would be pretty tasty, and I was right!  I also added in pepper, onion powder, garlic powder, mustard powder, and paprika (no salt b/c I figured the bacon would be enough).  I didn’t really measure, but you can get an idea for the proportions here.

Next up – jello shots!

I am kind of obsessed with jello shots right now.  Not the kind you made in college in the little cups that tasted like Everclear, but the fun, creative, tasty kinds found on Jelly Shot Test Kitchen.  These are solid enough to stand on their own in little cubes (or whatever shape you cut them into).  I haven’t gotten too fancy with cutouts and shapes yet, but I am getting pretty good at doing layers. (more…)


Jul
2012

Creamy Shrimp Rolls

categories: Recipes

It has gotten hot, hot, hot out here – plants and people alike are wilting in the heat.  On days like these where you can’t bear to be outside for more than 5 minutes, slaving over a stove is out of the question.  These shrimp rolls are the perfect thing for oppressively hot days: fast, easy, cool, and refreshing.

All you have to do is mix together cold, cooked shrimp with celery, scallions, mayonnaise, and lemon juice. Put a piece of butter lettuce on a bun, top with the shrimp mixture, done!  Dinner in less than 10 minutes.

Creamy Shrimp Rolls
adapted from Real Simple
Makes 4 rolls

1/4 cup mayonnaise
1 tbsp fresh lemon juice
kosher salt and pepper
1 1/2 lbs cooked medium shrimp, cut in half crosswise
2 stalks celery, chopped
1/4 cup sliced scallion greens
4 soft buns
1 small head butter lettuce, torn into pieces

In a medium bowl, whisk the mayonnaise, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Fold in the shrimp, celery, and scallions. Line the buns with the lettuce and fill with the shrimp mixture.