Foodbuzz

Summer

Fresh Figs, Lucy Style

 

Wednesday, October 26th, 2011

fresh figs

The other day I got the best gift from one of my favorite farmer’s market vendors: a big bag of very ripe, soft fresh figs.  Heaven!  These were so much sweeter than all the more pretty-looking figs I’ve had all summer…and they were perfect for Lucy, as they were already squishy.  I washed and gave her a fresh one (with intact skin) to examine and taste…

fresh figs

She was a big fan. (Obviously. Fresh figs rule).

fresh figs

I loved how she periodically took the fig out of her mouth to poke and prod.  She had fun twirling her finger around in the seeds.

fresh figs

After she was done (and after I inhaled about 15 figs myself), we cooked the rest of the fruit with a little sugar, vanilla, and balsamic vinegar.  Now we have the most delectable sauce for yogurt, ice cream, or just eating by the spoonful.  Next time you’re out to buy fresh figs (next season, I regret to say)…pick the ugly, mushy ones…they’re the best!

fresh fig recipes

End of Summer Gazpacho

 

Sunday, September 25th, 2011

Summer’s almost over, but thankfully we can still squeeze a few good meals out of the last tomatoes and cucumbers of the season!  This gazpacho is super easy to make.  Just throw fresh veggies into the food processor.  Start with the onions (1 small) and cucumbers (2 large or 4 small) — cut into chunks first.

gazpacho

Pulse until you get a chunky puree, then pour the veggies into a large bowl.  Next, chop the tomatoes (2 lbs)

gazpacho

and the bell peppers (2-3 of them, any color)

gazpacho

along with some basil, parsley, or cilantro (a large handful of leaves).  Add some splashes of lemon juice, lime juice, or any vinegar you have on hand, along with a generous pinch (at least 1 tsp) of salt and a little pinch of pepper or chili powder.  That’s it.  Eat this soup at room temperature or chill, then enjoy as you dream about the warm, sunny weather that came and went…and the cool, crisp fall weather that’s right around the corner!

gazpacho

What to Do with Fresh Figs

 

Friday, September 16th, 2011

fresh figs

Biting into a fresh fig is like biting into a piece of gourmet candy, only better.  Every time I buy figs — which are only available during August and September in most places — I intend to make cool things with them (like these ricotta & fig pancakes), but they’re so good, I end up popping them in my mouth before they ever make it into a recipe.  If you have more patience and fig ambition than I do, here are some delicious things you can do with your fresh figs:

1. Roasted figs with balsamic vinegar and prosciutto.

2. Fresh figs with prosciutto and goat cheese (or omit the prosciutto and add fresh basil leaves).

3. Figs stuffed with almond butter and drizzled with caramel.  No recipe here.  You just cut the tops off figs, put a little almond butter inside, then put the top back on and drizzle caramel sauce all over a plate full of these puppies.  YUM.

Meyer Lemon and Tomatillo Gazpacho

 

Thursday, September 15th, 2011

gazpacho recipe

Gazpacho is a cold vegetable soup, traditionally made from blended tomatoes, cucumbers, bell peppers, onions, garlic, and some spices or fresh herbs.  There are many different takes on this refreshing low-calorie dish, and really you could add whatever raw veggies you like.  This particular Gazpacho recipe is unique in flavor, thanks to the tomatillos (which replace tomatoes here) and the bright, slightly sweet taste of Meyer lemons.  It would also be good with fresh cilantro, a touch of garlic, and/or avocado.

Meyer Lemon & Tomatillo Gazpacho

Print This Recipe

Number of Servings: 8

    Ingredients

  • 1 handful Fresh Cilantro
  • 1 whole English or Hothouse Cucumber
  • 2 whole Orange or Yellow Bell Pepper
  • ½ medium Red Onion
  • 1 ½ lbs Tomatillos, husks removed
  • ½ teaspoon Ground Cumin
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons White Wine Vinegar
  • ¼ cup Fresh Lemon Juice, from a Meyer or regular lemon
  • 2 teaspoons Sugar
  • 2 teaspoons Kosher salt
  • 10 dashes Hot sauce

    Directions

  • 1 Blend vegetables.

    Cut all the veggies into large chunks. Place the cucumber chunks in the food processor and pulse until very finely chopped. Scrape cucumbers into a large bowl. Repeat this process with the yellow peppers, cilantro, onion, tomatillos, until all your veggies are blended.

  • 2 Stir in seasonings.

    Add the lemon juice into the bowl, along with the cumin, hot sauce, white wine vinegar, oil, sugar, and salt.

  • 3 Chill and serve.

    Chill the gazpacho for at least 30 minutes in the fridge before serving. Flavors will meld the longer the soup sits, so if you can make this soup the night before you need to serve it, even better. Garnish with avocado cubes, more cilantro leaves, or a dollop of Greek yogurt.

Print This Shopping List

  • No Department

    • 10 dashes Hot sauce

  • Baking

    • 2 teaspoons Sugar

  • Condiments

    • 2 tablespoons White Wine Vinegar

  • Fresh Herbs

    • 1 handful Fresh Cilantro

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • 1 tablespoon Extra Virgin Olive Oil

  • Pantry

    • 2 teaspoons Kosher salt

  • Spices

    • ½ teaspoon Ground Cumin

  • Vegetables

    • 1 whole English or Hothouse Cucumber
    • 2 whole Orange or Yellow Bell Pepper
    • ½ medium Red Onion
    • 1 ½ lbs Tomatillos

Melon Fizzies

 

Monday, September 12th, 2011

melon recipes

Summer may be coming to a close, but the melons are still wonderfully ripe and sweet.  I came across this great idea in Sunset Magazine, the perfect late summer treat: Melon Fizzies.  You just puree melon, pour the juice into ice cube trays and freeze until set.  Place the melon cubes into glasses, then pour soda water over them and enjoy a flavorful, low-cal summer drink.  You can also use these fruity cubes in smoothies, margaritas, or frothy granitas.

*melon fizzie image taken from Sunset Magazine*

Burgers for Labor Day

 

Monday, September 5th, 2011

burger with green chiles

Burgers and hot dogs are great, but sometimes they need a little livening up!  This Labor Day, offer your guests some unique toppings for their grilled burgers (or veggie burgers) and dogs.  It doesn’t require much more work for you, but it’ll make for a more memorable BBQ.  Either do a “feature flavor” like one of these, or just display a bunch of toppings.  Here are some topping ideas…

Mexican style…

Canned diced green chiles

Black bean and corn salsa

Pepper jack cheese

Salsa Verde (green salsa made from tomatillos)

Avocado slices

Italian style…

Marinara sauce

Provolone and/or mozzarella cheese

Fresh basil leaves

Sliced Pepperoncinis

Sliced roasted red peppers

Greek style…

Olive tapenade (or sliced olives)

Feta cheese

Fresh mint leaves

Sliced cucumber, red onion, bell pepper

Greek yogurt or tzaziki sauce

Hummus

Southern BBQ style…

Several different BBQ sauces

Coleslaw

Caramelized onions

Indian style…

Mango chutney

Fresh cheese (like Queso Fresco, frying cheese, etc)

Golden raisins

Spinach leaves

Plain yogurt

Hawaiian style…

Sliced pineapple rings

Cooked Canadian Bacon

Sliced red onions

Whichever you choose, your guests will love loading up their traditional sandwiches with a variety of fun toppings.

Have a wonderful, relaxing Labor Day!

Healthy Zucchini Bread

 

Thursday, August 11th, 2011

healthy zucchini bread

Zucchini’s abound during summertime, and it’s often a challenge to figure out what to do with it all, especially if you have an overflowing garden.  You can always make zucchini bread, but traditional recipes are usually high in fat, sugar, and calories, and should really be called zucchini “cake” rather than “bread.”  Here’s a lightened version, that’s every bit as tasty as the original.

Healthy Zucchini Bread

Print This Recipe

Number of Servings: 24

    Ingredients

  • 2 cups Zucchini, shredded
  • ¼ cup Canola Oil
  • ½ cup Vanilla Soymilk
  • 3 whole Large Eggs, lightly beaten
  • 2 teaspoons Vanilla Extract
  • 1/3 cup Sugar
  • 1 cup Plain lowfat yogurt
  • 1 teaspoon Cinnamon
  • ½ cup Walnuts, chopped
  • 3 cups Whole Wheat Pastry Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher salt

    Directions

  • 1 Drain the zucchini.

    Preheat oven to 350 and grease 2 loaf pans with nonstick spray. After shredding your zucchini, mix the shreds with 1/4 tsp salt and place in a fine-meshed colander over the sink. Let sit for about 15 minutes, squeezing excess water out with your fingers every 5 minutes.

  • 2 Blend wet ingredients.

    In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla.

  • 3 Blend dry ingredients.

    In a separate bowl, combine flour, baking soda, salt, cinnamon and walnuts.

  • 4 Combine ingredients and bake.

    Gently stir dry ingredients into the wet. Give the zucchini shreds a final squeeze then fold them into the batter. Pour half the batter into each loaf pan. Bake at 350 for about 45 minutes or until a knife inserted into the middle comes out clean. If top is browning too much, turn oven down to 325 for remaining bake time (baking may take a bit longer).

Print This Shopping List

  • Baking

    • 2 teaspoons Baking Soda
    • 1/3 cup Sugar
    • 2 teaspoons Vanilla Extract
    • 3 cups Whole Wheat Pastry Flour

  • Dairy

    • 3 whole Large Eggs

  • Dairy Alternatives

    • ½ cup Vanilla Soymilk

  • Nuts

    • ½ cup Walnuts

  • Oils

    • ¼ cup Canola Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • Spices

    • 1 teaspoon Cinnamon

  • Vegetables

    • 2 cups Zucchini

  • dairy

    • 1 cup Plain lowfat yogurt

Roasted Veggie Tacos

 

Tuesday, August 9th, 2011

roasted vegetables

This meal came about when I was trying to re-purpose extra rice and beans that we’d brought home from a Mexican restaurant, plus some leftover roasted veggies.  Within 10 minutes we had an inexpensive and delicious vegetarian meal.  I love re-purposing leftovers, but never thought I could actually make use of the side dishes from last night’s Mexican food.  Success!  Here’s how to make them:

Place some corn tortillas on a baking sheet.  Put 1-2 tbsp cooked Mexican rice and 2 Tbsp of refried beans on top of each tortilla, then a generous portion of roasted (or grilled, or thawed frozen, or diced fresh) veggies and 1-2 Tbsp of your favorite cheese.

vegetarian tacos

Broil on high for 2-3 minutes (watch closely) until cheese is melted, then remove from oven

vegetarian tacos

and top with fresh chopped tomatoes, lettuce, avocado, radishes, olives, etc. plus dollops of salsa and/or Greek yogurt.

veggie tacos

Fold up and eat as a taco, or go the tostada route with a fork and knife.

veggie tacos

Fair warning: your baby (toothless and milk-only as she may be) might want some too!

vegetarian tacos

Roasted Salmon with Mustard Chimichurri

 

Saturday, August 6th, 2011

roasted salmon recipe

Sockeye salmon is in season, and man is it good!  A little salt, olive oil, and lemon juice is all you need to achieve a quick & tasty dinner.  If you want to spice it up a bit more, you can blend those ingredients with some mustard and fresh herbs to make a “Chimicurri” sauce.  (This isn’t a true Chimichurri, but it’s such a fun name to say I had to call it that anyway).  Here’s how to do it…

Simply salt your fish:

then add a few tablespoons of your favorite mustard (Mark & Stephen’s is my latest fave, since it’s made locally & comes in unique flavors), the juice of a lemon, a few glugs of olive oil, some black pepper or hot sauce, and a large handful of fresh leafy herbs (parsley, cilantro, basil, or even arugula) to a blender.

Pulse until mixture is combined, then pour half of it over your salmon.

Spread around so the fish is coated, then bake at 425 for 10-14 minutes, depending on the thickness of your fish.  Check the doneness of the fish after 10 minutes by gently pressing on the middle of the fish with your finger.  It should be somewhat firm, and the color should be nearly opaque.  If its still raw in the middle, put it back in the oven for 2-3 minutes then check again.

When it’s done cooking, let the fish rest for a few minutes, then serve, drizzled with a little of the remaining Chimichurri sauce.

Throw together a simple salad made from whatever veggies you have (this one has Romaine, mushrooms, cucumber, and blue cheese), and serve alongside.

You can even use some of the remaining Chimichurri sauce as your salad dressing.  Yum!

Fresh Nectarine Smoothie

 

Friday, August 5th, 2011

nectarine recipes

Peaches rule, but sometimes nectarines are even better.  In their peak ripeness, they are SO packed with flavor and have a bite to them that surpasses even the ripest peach.  And because their skin is soft and fuzz-less, you don’t have to remove their peel before using them in recipes.

This nectarine smoothie is creamy, smooth, and tastes like summer.  It would also be delicious with any other stone fruit: peaches, plums, apricots, or the white-fleshed versions of any of these fruits.  Alter it however you like and enjoy!

Creamy Nectarine Smoothie

Print This Recipe

Number of Servings: 2

    Ingredients

  • 2 whole Nectarines, cut into chunks
  • ½ cup Vanilla Soymilk
  • 1 cup Plain Nonfat Greek Yogurt
  • Ice cubes
  • 1 cup Mango, fresh or frozen in chunks

    Directions

  • 1 Blend all ingredients.

    Add the fruit, yogurt, and soymilk to a blender. Pulse to combine, then add ice cubes and continue to pulse until you've reached a thick consistency. That's it!

Print This Shopping List

  • No Department

    • Ice cubes
    • 1 cup Mango

  • Dairy

    • 1 cup Plain Nonfat Greek Yogurt

  • Dairy Alternatives

    • ½ cup Vanilla Soymilk

  • Fruit

    • 2 whole Nectarines

nectarine recipes

Salsa Pasta with Fresh Corn & Feta

 

Monday, August 1st, 2011

fresh tomatoes

I keep finding myself with huge amounts of fresh tomatoes and not enough time to eat them.  Luckily, this is a delicious problem to have, and an easy one to solve.  Last week I made these 5 easy tomato-based meals, and now I’m onto less traditional dinners, like this spaghetti with homemade salsa, fresh corn kernels, and feta cheese.  This meal came about after I made a large batch of fresh salsa using my overripe tomatoes.  I simply tossed hot noodles (spaghetti and Orechiette because I didn’t have much of either) with a hefty portion of the salsa and more chopped tomatoes, then stirred in fresh corn kernels (just microwaved a few corn on the cob and cut off the kernels) and topped with feta cheese (you could use any salty, crumbly cheese–Cotija, ricotta salata, Pecorino Romano, goat).  If I had fresh cilantro, I would have added that too.

This meal turned out delicious.  Its a Mexican-style twist on an Italian favorite.  Give it a try!

Salsa Pasta with Fresh Corn & Feta

Print This Recipe

Number of Servings: 6

    Ingredients

  • 12 ounces Spaghetti
  • 2 cups Tomatoes, chopped
  • 3 cups Fresh Corn Kernels
  • 1 ½ cups Good Feta Cheese, crumbled
  • 2 cups Tomato salsa
  • ½ cup Fresh Cilantro, rough chopped

    Directions

  • 1 Cook noodles.

    Bring a large pot of water to a bowl. Add 1 Tbsp salt, then add noodles and cook according to package directions.

  • 2 Prepare sauce.

    While pasta is cooking, Place salsa and half the cheese in the bottom of a large bowl. Microwave 3 corn on the cob for 3-4 minutes or until mostly cooked. Use a knife to cut kernels off the cob, then add the kernels to the bowl.

  • 3 Assemble pasta.

    Add hot noodles to the bowl, then toss a few times. The noodles will absorb some of the salsa. Before serving, top the pasta with more crumbled cheese and fresh cilantro.

Print This Shopping List

  • No Department

    • 2 cups Tomato salsa

  • Dairy

    • 1 ½ cups Good Feta Cheese

  • Fresh Herbs

    • ½ cup Fresh Cilantro

  • Pasta

    • 12 ounces Spaghetti

  • Vegetables

    • 3 cups Fresh Corn Kernels
    • 2 cups Tomatoes

Grilled Peaches with Yogurt and Honey

 

Wednesday, July 27th, 2011

grilled peaches

Many of you have been asking me for healthy ways to satisfy your evening sweet cravings.  Since I have a killer sweet tooth myself, I’m always trying to come up with semi-nutritious and low-cal ways to conquer my craving in a tasty way.  During summer, grilled stone fruit (i.e. peaches, nectarines, plums, apricots) makes a regular appearance on my table.  Just 3 minutes on the grill (or in a grill pan) brings out the sweet taste of these fruits, and when you add a dollop of Greek yogurt and a drizzle of honey, you’ve got yourself a heavenly dessert that won’t pack on the pounds.  Here’s how to make them.

First, cut your favorite stone fruit in half (it helps to use “freestone” fruits so the flesh of the fruit doesn’t stick to the pit).

grilled peaches

Then place the fruit flesh-side down on a grill or grill pan that’s been sprayed with nonstick spray, and cook over medium-low heat for 2-3 minutes.  Light grill marks will be appear, but if you get black ones or smell a burning smell, your grill is too hot.

grilled fruit

Flip the fruit over and cook for another 1-2 minutes on the skin side, then remove to a plate and cool for 2-3 minutes.

grilled fruit

Place a dollop of nonfat or low-fat Greek yogurt (great time to use Chobani, especially if you were a winner of our Chobani giveaway!) on top of the fruit

grilled fruit

then drizzle with honey — or chocolate sauce, or nothing — and dig in.  This is also a great time to add a tiny bit of chopped dark chocolate, a few chopped nuts, or a sprinkling of granola.  Enjoy!

grilled fruit

Healthy Summer Cocktails

 

Sunday, July 24th, 2011

Most of us are looking for a cocktail we can enjoy on a hot summer afternoon or at the end of a long day that won’t blow our healthy eating plan.  Alcoholic beverages are extra calories (meaning too many of them will add pounds without adding nutrients), but that doesn’t mean you have to skip them altogether.  You just have to be careful about your consumption.  Below are some recipes for “skinny” cocktails, courtesy of Bethenny Frankel (I’m slightly embarrassed to admit), and here are some general tips for including alcohol in your diet without gaining weight.

Skinnygirl Sangria
Serves 6 to 8

Sangria is normally heavy, syrupy, and high calorie.  This one is a refreshing change of pace.

6 peaches, sliced into wedges
4 golden plums, sliced into wedges
1 pound of green grapes split in half
3 bottles of Prosecco
1 can of diet lemon lime soda
1 can of club soda

Combine all ingredients into a large pitcher and add ice. Chill for an hour to set or serve immediately.
*Turn this into Red Sangria by using a light to medium-bodied red wine instead of Prosecco, and adding red/black plums, red grapes.

Skinnygirl Mojito
Serves 2

Mojitos made with mixes have a lot of sugar.  This one won’t weigh you down or make you feel like you just drank your dessert.

2 limes, 1 cut into wedges and 1 juiced
Small handful torn fresh mint leaves
2 cups ice
1/2 teaspoon of honey, gently warmed (microwave for 5 seconds)
3 ounces light rum
8 ounces club soda
Fresh mint sprig and lime wedge for garnish

In a martini shaker, muddle the lime and mint with a pestle or a long spoon until well bruised and fragrant. Add 1 cup of ice and the lime juice.
Combine the honey, rum and club soda in a glass or small bowl. Stir gently to dissolve the honey. Add this combination to the muddle mixture. Stir until the mixture is well chilled. Strain into a rocks glass filled with ice. Garnish with the mint sprig and lime wedge.

Skinnygirl Cosmo

Cosmos are such a popular drink, but very sweet. This version tastes delicious and has just a fraction of the sugar and the calories.

Serves 1

2 ounces of vodka
2 ounces club soda
splash of cranberry juice
Juice from 2 lime wedges plus 1 lime wedge to garnish

Combine all of the ingredients except the garnish in a shaker full of ice. Stir and pour into a chilled martini glass. Garnish with the lime wedge.

Skinnygirl American “Virgin”

You can make this a true virgin drink as is (no alcohol), or you can make it with peach vodka in place of the peach juice.

Serves 1

2 ounces of peach juice
2 ounces of club soda
splash of orange juice
splash of lemonade
lemon wedge for garnish

Combine all of the ingredients except the garnish in a shaker full of ice and stir to blend. Strain into a rocks glass filled with ice. Garnish with lemon wedge.

Banana Split Smoothie

 

Saturday, July 23rd, 2011

banana split smoothie

This may sound like an indulgence, but it’s actually a healthy snack that will also satisfy your sweet tooth.  Someone posted this on Twitter the other day and it looked so good I immediately made it.  I added some chopped nuts on top since I was having it for lunch and wanted it to be more substantial.

If you’re suffering in one of these widespread heat waves, this is the perfect way to cool off!

Banana Split Smoothie

Makes 2 Servings

Ingredients:

  • ½ cup pineapple (fresh, frozen, or canned in juice)
  • ½ cup of strawberries (fresh or frozen)
  • 1 ripe banana, sliced
  • 1 container of Greek-style yogurt, fat-free or low-fat (8oz)
  • ½ cup fat-free milk
  • 1 tablespoon chocolate sauce
  • 1 cup ice (or more to taste)

Place all ingredients in a blender and mix well.

Variations:

  • Non-Dairy Option: use soymilk and soy yogurt.

Thanks to Rebecca Scritchfield for the recipe!

5 Quick Meals With Fresh Tomatoes

 

Thursday, July 21st, 2011

fresh tomatoes

Fresh tomatoes are so abundant during July and August that it’s easy to buy (or grow) more than you can eat.  Don’t let these precious summer gems go to waste.  All you have to do is puree your overly soft extra tomatoes and you’ve got a great base for a flavorful meal.  Below are 3 delicious ideas for how to use fresh tomato puree.

First, throw a couple of fresh garlic cloves into a food processor or blender and finely chop.  Then quarter your tomatoes and toss them in too along with a large pinch of salt.

Pulse the food processor or blender until you’ve got a chunky puree (or a smooth one if you prefer).  Now turn your puree into one of these incredibly fast and easy meals:

Angel Hair with Tomatoes & Basil — Add a large handful of fresh basil leaves and a generous drizzle of extra virgin olive oil to the food processor and pulse a few times.  Toss this with still-hot cooked angel hair pasta and top with Parmesan cheese.

Baked Eggs in Salsa — Add a Chipotle pepper (or a rough chopped jalapeno), a large handful of cilantro, and the juice of one lime to your tomatoes.  Blend for 5 seconds.  Pour some of this salsa into a baking dish, then crack 4-6 eggs right into the salsa.  Bake at 350 until eggs are cooked through.  Serve with tortillas or over rice.

Chicken Enchiladas — Follow the instructions for Baked Eggs in Salsa, but instead of cracking eggs into the baking dish, add corn tortillas that have been filled with cooked chicken breast (like shredded rotisserie chicken) and a pinch of shredded cheddar cheese.  Place filled tortillas seam-side down then top with more salsa and a little more shredded cheese and bake until bubbly.

Gazpacho — Empty your tomato puree into a large bowl.  Next, add rough chopped cucumbers to the food processor and pulse until they’re very finely chopped, then add to the bowl of tomatoes.  Repeat this with bell peppers, red onions, and either parsley or basil leaves, then stir all the veggies together with a generous pinch of chili powder, the juice of a lemon, and a drizzle of balsamic vinegar.  Chill and serve as a cold soup.

Veggie Soup — Follow the instructions for the gazpacho, but at the end, heat the soup over low heat until hot.  Serve with a dollop of yogurt or some goat cheese crumbles and a piece of toasted bread.

Mexican Chopped Salad

 

Tuesday, July 5th, 2011

mexican salad dressing

After a weekend of BBQs and beer, I’m ready for a week of salads.  The heat wave we’re having is just reinforcing my craving for some cool, crunchy veggies.  Tonight I’ll be making a Mexican style green salad, because the tomatoes and fresh corn are so irresistible right now that they will make this dish shine no matter what else I throw in.

There’s not really a “recipe” for this salad, because you can make it with whatever veggies you like.  I like to use Romaine lettuce, fresh corn kernels, tomatoes, green onions, black beans, avocado, and bell peppers….but anything goes.  What makes it “Mexican” is the dressing.  Here’s how to make it.

Mexican Style Salad Dressing

Print This Recipe

Number of Servings: 0

    Ingredients

  • 1 Ground Cumin
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Agave Syrup
  • 1 pinch Kosher salt
  • ¼ cup Plain lowfat yogurt
  • ¼ cup Salsa Verde, or any salsa
  • ¼ cup Fresh lime juice, from 1 lime

    Directions

  • 1 Make dressing.

    In a medium bowl, whisk together all ingredients. Store any leftovers in an airtight container in the fridge for up to a week.

Print This Shopping List

  • Condiments

    • 1 tablespoon Agave Syrup

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Spices

    • 1 Ground Cumin

  • dairy

    • ¼ cup Plain lowfat yogurt

  • pantry

    • ¼ cup Salsa Verde

  • produce

    • ¼ cup Fresh lime juice

mexican salad dressing

As American as Key Lime Pie

 

Sunday, July 3rd, 2011

key lime pie recipe

I’m not much of a pie person, but Tyler loves pie more than life itself, so I’m always trying to find or create new pie recipes.  This one — a lighter version than most traditional recipes — turned out so well that we practically fought over the last piece.  It’s cool, creamy, kind of tart, and the perfect dessert for your 4th of July BBQ, or any other summertime get-together.  I used regular lime juice (a serious crime in the eyes of Floridians and key lime pie aficionados), but I’m not even sure what the difference is, and by no means did it affect the deliciousness of this pie.  Enjoy, and Happy 4th of July!

Key Lime Pie

Print This Recipe

Number of Servings: 8

    Ingredients

  • ¼ cup Flaxseed Meal
  • 1 ½ cups Graham cracker crumbs
  • 3 tablespoons Butter, melted
  • 2 tablespoons Brown sugar, packed
  • 6 ounces Plain Nonfat Yogurt
  • 14 ounces Sweetened Condensed Milk, 1 can
  • 2 Large Eggs
  • 1 cup Fresh lime juice
  • ½ teaspoon Vanilla Extract
  • 3 tablespoons Powdered Sugar
  • 1 tablespoon Lime zest
  • 8 ounces Heavy whipping cream
  • 6 ounces Vanilla lowfat yogurt

    Directions

  • 1 Make crust.

    Preheat oven to 350. Combine graham cracker crumbs, butter, sugar, and ground flaxseed (you can skip the flax if you want, and just use an extra 1/4 cup graham crumbs) in a medium bowl until well incorporated. Pour into a glass pie dish and press down with your fingers so that crumb mixture becomes a crust. Bake for 8-10 minutes then let cool completely.

  • 2 Make lime pie filling.

    Reduce oven temperature to 325. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, plain yogurt (not the vanilla), and lime juice. Pour into the graham cracker crust and bake for 20 minutes. Remove from oven and let cool at room temperature for 1 hour, then in the fridge for at least 2 hours.

  • 3 Make whipped cream topping.

    Using a stand mixer or electric hand mixer, whip cream until soft peaks form. Sprinkle in powdered sugar, drizzle in vanilla extract, then continue whipping until stiff peaks form. With a spatula, fold vanilla yogurt into the whipped cream until mixture is smooth (folding means gently combining so as not to remove the air from the whipped cream). Pour this mixture on top of the lime filling layer of the pie and spread out until smooth. Sprinkle lime zest over top of the pie and serve, or refrigerate until ready to serve.

Print This Shopping List

  • No Department

    • 2 tablespoons Brown sugar
    • 3 tablespoons Butter
    • 8 ounces Heavy whipping cream
    • 6 ounces Vanilla lowfat yogurt

  • Baking

    • ¼ cup Flaxseed Meal
    • 3 tablespoons Powdered Sugar
    • ½ teaspoon Vanilla Extract

  • Dairy

    • 2 Large Eggs
    • 6 ounces Plain Nonfat Yogurt
    • 14 ounces Sweetened Condensed Milk

  • crackers

    • 1 ½ cups Graham cracker crumbs

  • fruit

    • 1 tablespoon Lime zest

  • produce

    • 1 cup Fresh lime juice

key lime pie recipe

Make Your Own Hot Dog Buffet

 

Saturday, July 2nd, 2011

hot dog menu

I’m somewhat embarrassed to admit how much I like hot dogs, but the truth is I love them.  They’re one of my favorite meals, especially during the summer when you can toss them on the grill, add a few toppings, and call it dinner.  You can imagine how excited I was to find these hot dogs:

hot dog recipes

which are not only organic, grass-fed beef hot dogs (Seriously! And bonus: now available at Trader Joe’s), but also happen to be one of the tastiest dogs on the market.  This Fourth of July, I’m going to grill a bunch of these puppies up for a Make-Your-Own Hot Dog Buffet.  I’ll put out some little bowls of traditional and not-so-traditional toppings

hot dog recipes

hot dog recipes

and let people build their own dog.

hot dog recipes

This set up plus some fresh fruit platters and a bowl of my lightened potato salad is all we need for a true all-American celebration.

Have a safe and happy 4th of July weekend!!

Easy Grilled Potatoes

 

Sunday, June 26th, 2011

grilled potatoes

Every time I cook a veggie, meat, or grain, I cook a little extra to use in a different way for a future meal.  This saves me tons of time and helps trigger ideas for what to make later.  For example, when I made potato salad a few days ago, I cooked 4 lbs of potatoes instead of 3, so that I’d have some cooked potatoes to use in a salad (like this Nicoise salad) or as a side dish.  I ended up slicing and grilling them for a hot, tasty accompaniment to our dinner of turkey sandwiches.  These would also be a great alternative to potato chips at your next summer BBQ!

Grilled Potatoes

Print This Recipe

Number of Servings: 4

    Ingredients

  • 2 teaspoons Canola Oil
  • 1 teaspoon Unsalted Butter
  • 1 pound Baby Red Potatoes, cooked
  • 1 pinch Kosher salt

    Directions

  • 1 Heat pan.

    Heat a grill pan (nonstick if possible) over medium heat. When hot, add canola oil and butter to the pan and spread around so that the surface of the pan is coated.

  • 2 Grill potatoes.

    Slice potatoes into 1/4-1/2 inch slices. (If using fingerling or very small potatoes, just cut in half ). Place potatoes in grill pan, sprinkle with salt, and let cook for 3-4 minutes. Using tongs or a spatula, flip the potatoes and cook an additional 3-4 minutes until they're slightly crisp and have grill marks. Serve as a side dish, or also works great as a snack dipped into ketchup or a veggie dip.

Print This Shopping List

  • Dairy

    • 1 teaspoon Unsalted Butter

  • Oils

    • 2 teaspoons Canola Oil

  • Pantry

    • 1 pinch Kosher salt

  • Vegetables

    • 1 pound Baby Red Potatoes

grilled potatoes

Note: remember to buy organic potatoes, since potatoes are on the Dirty Dozen list.

Summer BBQ Side Dish: Lightened Potato Salad

 

Saturday, June 25th, 2011

healthy potato salad

Potato salad is a classic part of summer BBQs, but the traditional kind has almost 400 calories and 20 grams of fat per cup — yikes!  This summer, try my lightened version, which is flavored with fresh herbs and vinaigrette instead of a whole vat of mayonnaise.  You can vary it up with whatever herbs or veggies you have on-hand, because almost anything tastes good with potatoes.  Happy grilling!

Healthy Potato Salad

Print This Recipe

Number of Servings: 8

    Ingredients

  • 3 lbs Baby Red Potatoes
  • ½ teaspoon Smoked Paprika
  • ¼ cup Extra Virgin Olive Oil
  • ½ cup Fresh Italian Parsley, leaves only, rough chopped
  • ¼ cup Fresh Dill, stems removed and chopped
  • 3 tbsp Light Mayonnaise
  • ½ cup Celery, chopped
  • ¼ cup Fresh Lemon Juice, from one lemon
  • ¼ cup Plain lowfat yogurt
  • 2 tablespoons Whole grain mustard

    Directions

  • 1 Cook potatoes

    Bring a large pot of water to a boil. Salt the water, the add the potatoes and cook until fork-tender. Drain and set aside to cool.

  • 2 Make vinaigrette.

    In the bottom of a large bowl, whisk together the lemon juice, yogurt, mustard, oil, mayo, and paprika. Add a generous pinch of salt and a small pinch of pepper, then add the celery, onion, and fresh herbs. Quarter or halve the potatoes, depending on their size, and add them to the bowl. Stir gently til the potatoes are well-coated and serve. Can be served as is or chilled first.

Print This Shopping List

  • Condiments

    • 3 tbsp Light Mayonnaise

  • Fresh Herbs

    • ¼ cup Fresh Dill
    • ½ cup Fresh Italian Parsley

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • ¼ cup Extra Virgin Olive Oil

  • Spices

    • ½ teaspoon Smoked Paprika

  • Vegetables

    • 3 lbs Baby Red Potatoes
    • ½ cup Celery

  • condiments

    • 2 tablespoons Whole grain mustard

  • dairy

    • ¼ cup Plain lowfat yogurt

Tomato & Cheese Pastries with Fresh Oregano

 

Tuesday, June 21st, 2011

It’s officially summer — woohoo!!  For most people summer means excitement about pool parties, beach time, and travel plans.  As for me, I’m excited about the PRODUCE!  Sure, every season has some tasty things to offer, but nothing beats summer.  Its just so darn abundant, and everything tastes like it came straight from your garden — especially the tomatoes.  To celebrate, I’m making these tomato puff pastries.  They’re a little indulgent (because of the pastry dough) but are a great way to highlight summer’s fresh, flavorful tomatoes.  Plus, they’re fast and easy to make.  Here’s how you do it:

First, buy some frozen puff pastry dough.

Let the dough thaw in the fridge for a few hours, or thaw it at room temperature for 20-30 minutes (not more–you want it to be very cold).  Preheat the oven to 400.  Lay a sheet of the pastry dough on a parchment-lined baking sheet and using a pizza cutter, cut it into 6 pieces.

Using a fork, stab little holes all over the middle only of each pastry square — leave about a 1/4 to 1/2 inch border around each square.  This will ensure that the edges puff up while the middle, where you’ll lay the toppings, stays put.

Top the middle portion with thinly sliced tomatoes and onions, plus your cheese of choice, some fresh oregano leaves, and salt & pepper.  This time I used Manchego cheese, but any cheese that melts well will do.  Goat cheese is also delish.

After adding the toppings, paint the edges of each square with egg wash (a.k.a. a beaten egg) which helps the pastry come out shiny and golden.  Then bake at 400 for 15-20 minutes or until edges are golden brown and puffed, and ingredients in the middle look cooked.

Serve these little pastries alongside a green salad for a quick, balanced meal.  Serving size = 1-2 tarts — they’re quite rich!

Easy Apricot Recipes

 

Thursday, June 9th, 2011

Apricots are often overlooked during summer fruit season, which is too bad, because they’re not only delicious but a great source of nutrients.  You can eat 5 whole apricots for under 100 calories, and you get 4 grams of fiber to boot.  With a small handful of nuts they make the perfect snack, or you can use them in one of these delicious recipes:

Apricots with Blue Cheese, Nuts, and Honey

Golden Apricot Cake (just sub apricots for the nectarines)

Almond and Apricot Stuffed Pork Chops (use fresh instead of dried)

Chicken and Apricot Pizza with Caramelized Onions (use fresh instead of dried)

When picking apricots, look for a soft texture (the mushy ones with small brown spots are often sweetest) and a deep orange color with a little red tinge.  If the ones you buy are hard and light orange, just let them sit at room temperature for a few days to ripen up.  However you choose to eat them, enjoy!

apricots

Snickerdoodle Ice Cream Sandwiches

 

Sunday, June 5th, 2011

ice cream sandwich recipe

Summer’s here (almost), and it’s time to start thinking of refreshing frozen treats!  One of my favorite indulgences are cookie ice cream sandwiches.  You can get a gourmet version of this fab dessert from a food truck like Coolhaus, but it’s also fun – and easy – to make them at home.  Snickerdoodles with a fruity flavor of ice cream are my latest creation…yikes are they good!  I’ve been using Alden’s Organic Peaches ‘n Cream ice cream:

ice cream sandwiches

along with these pre-made cookie dough balls:

ice cream sandwich recipe

which I just rolled in cinnamon-sugar before baking to turn them into Snickerdoodles.  (Yes, I used to make all my own cookie dough, but being a new mom has left me short on time, and this responsibly made dough is a shortcut I can feel good about).

After the cookies cool, you just place a scoop of somewhat softened ice cream (leave at room temperature for about 5 minutes) in between two cookies and quickly put the cookie sandwich back in the freezer.  Let freeze for at least an hour before serving.

Enjoy!!

Have You Tried Matcha?

 

Monday, April 25th, 2011

matcha recipe

Thank you to Alissa White, founder of Matcha Source, for today’s guest post!  Matcha Source is an online retailer of premium grade matcha teas and accessories, specializing in a range of utensils from traditional bamboo whisks to modern latte frothers and martini shakers.  For tips, recipes, and health benefits, visit them online or find them on Facebook and Twitter.

What is Matcha Powdered Green Tea?

Matcha is premium green tea powder from Japan used for drinking as tea or as an ingredient in recipes. It is the heart of the Japanese way of tea and has been celebrated in the traditional Japanese tea ceremony for hundreds of years.

What does matcha taste like?

Complex.  Alluring.  Bitter.  Misunderstood.  Addicting.  That’s how Sophia F., a matcha enthusiast from Florida, describes the taste of matcha.  Chlorophyll and amino acids give matcha its unique rich taste, an initial vegetal, astringent taste, followed by a lingering sweetness.  Matcha made in the traditional Japanese style, whisked with water, is a full-bodied green tea.  The intensity of the experience compares to one’s first taste of dark chocolate or red wine.  When added as an ingredient, the taste of matcha becomes subtler.  It adds the flavor and color of green tea to your creation, be it a smoothie, latte, savory sauce or pastry.

What are the health benefits of matcha?

Matcha is rich in nutrients, antioxidants, fiber and chlorophyll.  The health benefits of matcha exceed those of other green teas because matcha drinkers ingest the whole leaf, not just the brewed water.  One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content. Read more about the health benefits of matcha tea here.

How is matcha produced?

Several weeks prior to harvest in the Spring, farmers cover the tea plants with bamboo mats or tarp, gradually reducing the amount of sunlight that reaches the plants.  This step increases the chlorophyll content and turns the leaves dark green, giving matcha its distinct green color.  After harvesting, the leaves are steamed, air dried, sorted for grade, and destemmed. Then the leaves are ground on hand carved stone grinding wheels. It takes one hour to grind a little over an ounce of matcha.

What can you do with matcha?

Matcha can be prepared in many different ways including iced (see recipe below), in a latte or smoothie or sprinkled over yogurt and oatmeal. Read more recipes from Matcha Source here.

Slow, Cold-Brewed Iced Matcha Tea

When preparing tea, temperature matters. Heat brings out the bitter flavors in matcha. Ice will bring out the sweetness and the rich creamy mouth feel unique to matcha. Try this technique for a slow cold-brewed cha for a summer feel-good elixir.

  • Scoop two well rounded almond shaped tea scoops (about 2T) into a glass pitcher.
  • Fill with ice.
  • Let rest for several hours until all the ice melts.
  • Pour over fresh ice into a chilled glass and enjoy.

Use best quality water and iced-cubes available. Add sugar, agave nectar or honey for sweeteners. Try ginger or lime for a tart finish.  Brew a fresh pitcher everyday all summer long. Keep some in your favorite thermos and enjoy iced-matcha on a bike ride, at a picnic or on a trip.

Want something equally refreshing but creamier and heartier?  Try a Matcha Iced Latte, Matcha Smoothie, or one of these other delicious recipes!

matcha recipes

Blackberry Frozen Yogurt with Chocolate Chunks

 

Wednesday, January 26th, 2011

frozen yogurt recipeYes, we’re smack dab in the middle of winter (I won’t tell you that it’s been 75 degrees at my house for the last 2 weeks….oops), but there’s never a bad time for frozen yogurt.  And even better to indulge in this treat at home, so you can be sure you’re getting real yogurt, not that liquid mix stuff, that’s low in sugar and high in nutrients.  This particular recipe can be made with any type of berry you like; it would also be good with mashed bananas or mango.  So bundle up by the fire and dig in!

Don’t have an ice cream maker?  Here’s the one I recommend — it’s inexpensive, doesn’t take up much space, and works great.

Blackberry Frozen Yogurt with Chocolate Chunks

Print This Recipe

Number of Servings: 8

    Ingredients

  • 1 cup Blackberries, fresh or frozen
  • 3 cups Plain Whole Milk Yogurt
  • ½ cup Evaporated Skim Milk
  • ¼ cup Sugar
  • ¼ cup Dark chocolate, chopped into small chunks

    Directions

  • 1 Make berry mixture.

    In a microwaveable bowl, combine berries and sugar with 1 Tbsp water. If using frozen berries (best in winter), microwave 30-40 seconds or until berries are just slightly warm and sugar has dissolved; if using fresh berries, microwave ~20 seconds. Mash berries well with a fork. Set aside

  • 2 Make frozen yogurt.

    In a large bowl, whisk together yogurt, evaporated milk, and berry mixture until smooth. Pour into an ice cream maker and turn on according to machine's instructions.

  • 3 Add chocolate.

    When yogurt has gotten somewhat thick and frozen, add in chocolate chunks and let mix an additional ~5 minutes. Each ice cream maker is different, so do what the directions say. With mine you add in the "mix-ins" about 15 minutes in.

  • 4 Serve.

    If you like soft-serve, the frozen yogurt is ready to eat right when you turn off the ice cream maker. If you prefer a harder yogurt, scrape it out into a freezer-safe container and freeze for 1-2 hours before serving.

Print This Shopping List

  • Baking

    • ¼ cup Sugar

  • Dairy

    • ½ cup Evaporated Skim Milk
    • 3 cups Plain Whole Milk Yogurt

  • Fruit

    • 1 cup Blackberries

  • baking

    • ¼ cup Dark chocolate

Note: Don’t try to make this with low-fat or fat-free yogurt.  You need the fat to prevent the yogurt from turning out crystallized or watery.

Easy Summer Bean Salad

 

Friday, September 10th, 2010

bean salad

Let’s squeeze every last drop of pleasure from summer produce, before it’s too late!  Today’s creation:

Summer Bean Salad with Cherry Tomatoes

1 lb green and/or yellow wax beans, trimmed and cut into thirds

1 can garbanzo beans

1 can kidney beans OR 2 cups shelled edamame

1 pint grape or small cherry tomatoes, cut in half

4 green onions, chopped

Large handful fresh Italian parsley (the flat kind), rough chopped

Large handful fresh basil leaves, chopped

1/4 cup Dijon mustard

1/4 cup lemon juice

3 Tbsp sugar

1/4 cup extra virgin olive oil

1 tsp Kosher salt

1/2 tsp pepper

Steam (or boil) the green beans for 2 minutes, then place into a large bowl of ice water to stop cooking.  Set aside to cool.  In the bottom of a large mixing bowl, whisk together the mustard, lemon juice, sugar, olive oil, and salt & pepper.  Add the garbanzo and kidney beans (or edamame, if using), fresh herbs, green onions, and halved tomatoes to the bowl.  Drain the green beans and pat dry with a paper towel, then add them to the bowl and gently fold veggies into the dressing until everything is well coated.  Serve at room temperature as a side dish.

Note: Bean salad gets better after a day or two in the fridge, when the veggies soak up all the dressing!

Fresh Figs with Prosciutto and Goat Cheese

 

Thursday, September 9th, 2010

fig recipes

Fresh figs are so good and available so rarely, I usually eat them all before I can make any fig recipes.  But a platter of fresh halved figs topped with tangy goat cheese and thin slices of salty prosciutto is SO tempting, even I can wait for it.  This dish is not only delicious, but beautiful, so it’s perfect to serve to guests.  Eat up in the next couple weeks before fig season is over!

To prepare: Cut figs in half, lay around a platter, then top with a good quality goat cheese at room temperature, and thin slices of Prosciutto (use Prosciutto di Parma or another good one) cut into strips.  If you want, drizzle the whole thing with balsamic vinegar and add some fresh basil leaves.

Note: There are a few different varieties of figs (there are black and green pictured above). Use any type you like, or a mixture.

Make Gourmet Burgers at Home

 

Sunday, September 5th, 2010

burger recipe

Labor Day weekend means outdoor parties and barbecues, which of course means burgers.  This year, take a break from the standard hot dogs and frozen beef patties and make a couple gourmet-style burgers.  It’s super easy, and your guests will think you’re a genius.  Here are a few of my favorite restaurant burger recipes (my own versions, lightened up a little with leaner meat), which you can easily make at home.  Use grass-fed or organic beef if you can find it.

Twisted Root Green Chile, Guac, & Pepperjack Burger

2 lbs 90% lean ground beef (or ground turkey)

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

6-7 slices Pepperjack cheese

6-7 large, thick tomato slices

1 7-oz can diced mild green chiles

6-7 whole wheat buns

2 avocados

juice of 1 lime

salt & pepper

In a medium bowl, use a fork to mix the avocados with the lime juice & 1/2 tsp of salt.  Set aside.  In a separate large bowl, gently mix the meat, Worcestershire sauce, onion, 1.5 tsp salt, 1 tsp pepper, and 1 Tbsp very cold water.  Form into 6-7 patties.  Place on grill over medium heat and grill to desired done-ness (3-4 min/side, depending on thickness. Don’t turn burger until it easily releases from grill, and don’t press down on it).  Place a slice of cheese on each burger during last 30 seconds of cooking, then remove each burger to a bun (toast bun if you like).  Place a small pile of diced green chiles, a large dollop of guacamole, and a thick tomato slices on each burger and serve.

Twisted Root Blue Cheese & Jalapeno Burger

2 lbs 90% lean ground beef or turkey

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

salt & pepper

8 oz blue cheese (like Maytag or Pt. Reyes), at room temp

1 jar mild jalapeno slices in brine

6 Tbsp Light Mayonnaise

6-7 whole wheat buns

Follow instructions above to prepare meat into patties and grill.  After removing burgers from grill, place a thin slice of blue cheese and 5-6 jalapeno slices on top of each burger and cover with a tinfoil tent (just foil that’s not touching the top of the burgers) so the cheese begins to melt.  Spread a little mayo on each bun then add a burger to each bun and serve.

Father’s Office Burger

2 lbs 90% lean ground beef or turkey

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

salt & pepper

4 large onions, thinly sliced

2 slices bacon

3 cups baby arugula

6 thin slices Gruyere cheese

4 oz good blue cheese (like Maytag or Pt. Reyes)

6-7 French rolls

Cut the bacon into small pieces, then place into a large heavy-bottomed pot that’s been heating up on medium heat for a couple minutes.  Saute bacon until fat comes out and pieces begin to get a little crispy.  Remove bacon to a paper-towel lined plate.  Place onion slices in pot along with 1/2 tsp salt and let them cook down for 10-12 minutes (stirring occasionally) until soft and translucent, then turn heat to low and continue to cook for another 10 minutes.  They should be very soft and mushy, almost like an onion jam.  Stir bacon pieces back into onions along with a dash of apple cider or balsamic vinegar and remove from heat.  Prepare & grill ground meat according to instructions above.  When finished cooking, add a thin slice each of Gruyere and blue cheese to the top of each burger, along with a little pile of the onion-bacon mixture.  Place burger on a roll with a small handful of arugula and serve.

Note: any of these recipes can easily be made with veggie burgers, and the result is just as delicious!

burger recipe

If you happen to be in Dallas, visit the real Twisted Root Burger Company — their burgers are phenomenal!  Father’s Office in LA is my other favorite burger spot — they only have one burger but it’s one of the best you’ll ever taste!  (The nutritionist in me can’t help but recommend that you split a burger and fries with someone, as the richness and portion sizes of these burgers are pretty intense).

*Image of Father’s Office Burger taken from www.la-foodie.com

5 Easy Strawberry Recipes

 

Thursday, August 19th, 2010

strawberries recipes easy

We’re nearing the end of strawberry season, so it’s time to squeeze the last bit of pleasure out of summer’s most popular fruit!  Here are some creative ways to enjoy your last few strawberries:

  1. Strawberries with Brown Sugar and Sour Cream. Rinse and hull your strawberries.  Place 1/4 cup light sour cream in a little bowl, and 2 Tbsp brown sugar in another little bowl.  Dip the tip of a strawberry into the sour cream, then into the brown sugar, then pop into your mouth.
  2. Crostini with Strawberries, Goat Cheese, and Mint. This is one of Eating Made Easy’s most popular appetizers.  It’s ready in minutes but is beautiful enough to serve to company. See how to make it here.
  3. Creamy Strawberry Popsicles. In a blender, combine about 15 strawberries with 2 cups low-fat vanilla yogurt (pick one of these brands) and 1 cup milk.  Pour into Popsicle molds, freeze for 4 hours, then serve.
  4. Nutella & Strawberry Sandwich. Spread Nutella (or chocolate peanut butter) onto 2 slices of white sandwich bread.  Place a thick layer of strawberries on one side of the bread then top with other slice to make a sandwich.
  5. Strawberry Pineapple Smoothie. Place 1 cup strawberries, 1 cup pineapple chunks, 1/2 cup vanilla soymilk, and 1/2 cup plain low-fat yogurt in a blender.  Blend with a few ice cubes (however many you need to make it your desired consistency) until smooth and creamy.  See other delicious smoothie recipes here.

Wondering if it’s worth splurging on organic strawberries?  Yes! Read why here.

8 Minute Spaghetti with Fresh Tomatoes

 

Monday, August 2nd, 2010

spaghetti with fresh tomatoes

Here’s a fast and easy way to highlight summer’s ripe, juicy tomatoes.

Spaghetti with Fresh Tomato Sauce

1 lb spaghetti

2.5 lbs fresh tomatoes, cut into large pieces or wedges

1 cup basil leaves

3 cloves garlic

1/4 cup extra virgin olive oil

salt & pepper

Parmesan cheese (choose a good one)

Cook noodles according to package directions, making sure to salt the water.  Meanwhile, put garlic cloves and half the tomatoes in a blender and pulse.  Pour into a large bowl, then put the rest of the tomatoes, the basil, the olive oil, a generous pinch of salt, and a small pinch of pepper in the blender and pulse a few times.  Add to the bowl.  When noodles are done, drain them and add to the bowl of fresh sauce.  Toss gently, then place on a big platter or serving bowl and garnish with lots of shaved or grated Parmesan cheese and some more basil.  Dinner is served!

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