Thursday, September 11, 2008

Last call for summer eats

I admit, I'm back-tracking here, but I thought it might be useful to do a post with all the seasonal recipes that were featured in this summer's Nourish Newsbites newsletter. (If you're not receiving it, you're missing out! Sign up here).
So bear with me as I catch up to speed and post a string of refreshing recipes great for hot weather (keep scrolling down for additional recipes).
Here's a recipe I developed that's turned into one of my favorite 5-minute weeknight dinners (yes, 5 mintues and it's insanely good!):
Egg Scramble with Mozzarella w. Fresh Chives
1 whole egg
2 egg whites
2 tablespoons part-skim grated mozzarella cheese
1 teaspoon fresh chives, minced
1 teaspoon unsalted butter (or olive oil cooking spray)
salt, fresh ground black pepper to taste

In a small mixing bowl, whisk together eggs, salt and pepper with a wire whisk or fork until blended and sort-of "fluffy". In a small/medium saute pan, heat butter over medium-high heat. Add in eggs and let cook for about 30-45 seconds until they start to set on the bottom. Use a good spatula to scramble lightly, moving eggs around pan to cook evenly. Add in cheese and chives and cook for another 30-60 seconds until fully cooked, turn heat off before eggs brown. Serve with mixed greens drizzled with lemon juice and olive oil and a slice of whole grain toast.
Makes 1 serving.
Nutrition Facts: 145 calories, 11 grams fat


Watermelon-Feta Salad w.Olives, Mint & Arugula
1 cup seedless watermelon chunks
1/2 cup chickpeas, rinsed and drained *(optional, great for a heartier salad, chickpeas add a punch of protein!)
1/4 cup chopped kalamata or Greek black olives
1/4 cup Greek or Bulgarian feta cheese
1 tablespoons fresh mint, shredded
4 cups arugula, rinsed
Basic balsamic vinaigrette
1.5 tablespoons extra-virgin olive oil
1-2 tablespoons balsamic vinegar
salt, fresh ground black pepper to taste
Makes 2 servings
Toss first 5 ingredients together in a medium mixing bowl. Divide and arrange arugula leaves on plates, top with watermelon-feta mixture. Drizzle with balsamic vinaigrette and serve.
Nutrition Facts: 270 calories, 17g fat, 3.5g saturated fat, 4g dietary fiber, 9g protein


Seared Scallops with Fresh Corn & Tomato Relish
8 oz fresh caught scallops
2 medium vine-ripened tomatoes, diced
1 ear of fresh corn, schucked and cooked
2 tablespoons of extra-virgin olive oil
juice of 1 lemon
1 garlic clove, minced
1/2 cup fresh basil leaves, extra leaves for garnish
1 teaspoon butter
salt, fresh ground black pepper to taste
Makes 2 servings

Cook ear of corn in boiling water, about 8-10 minutes. Allow corn to cool and cut kernels off of cob. Place in bowl with diced tomatoes. In a small Cuisinart mixer, combine olive oil, lemon juice, garlic and basil and blend until smooth. Pour 3/4 of mixture into corn and tomato mixture and season with salt and pepper.
Season scallops with salt and pepper. In a medium skillet, heat butter and cook scallops 3-4 minutes on each side. Divide corn-tomato mixture onto 2 plates and place scallops atop mixture. Drizzle plates with remaining basil oil and sprinkle extra basil pieces (torn into small pieces or cut into a chiffonade) on top of scallops. *Serve with steamed green beans or sauteed asparagus or a simple mixed greens salad.

Nutrition Facts: 320 calories, 18g fat, 3.5g saturated fat, 2g dietary fiber, 22g protein

Market Fresh Tomato & Basil Summer Pasta Salad
1-15 oz box regular or whole wheat penne pasta (can substitute bowtie pasta if desired)
6-8 ripe plum, vine-ripened or heirloom tomatoes, diced 1 cup fresh basil, rinsed, torn in small pieces
¼ cup Balsamic vinegar (enough to evenly coat pasta)
1/4 cup extra-virgin olive oilsalt & freshly ground black pepper to taste
¾ - 1 cup fresh shredded pecorino romano cheese
Boil water for pasta. Once water boils, cook pasta 8-10 minutes or until al dente. Once pasta is cooked, drain and allow to cool. Combine pasta, tomato, basil, oil & vinegar in large bowl or tupperware container, mix thoroughly to evenly distribute. Season with salt & pepper, top with pecorino romano and mix lightly again. Serve at room temperature or cold. Toss in some grilled chicken breast or chickpeas for a quick punch of protein!
Makes about 10-12 servings (1/2 cup per serving)
Nutrition Facts: 220 calories, 8g fat, 2.5g saturated fat, 8g protein

Spinach Salad w. Balsamic Berries, Goat Cheese & Toasted Walnuts
1-6oz bag organic baby spinach
1 ½ cups strawberries, hulled & quartered
½ pint blueberries
¼ cup walnuts, toasted & chopped
2 oz goat cheese

Dressing
2 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp shallots, minced
salt & freshly ground black pepper to taste

Assemble salad ingredients in large serving bowl and mix together. Combine ingredients for salad dressing in separate container and shake well, may be prepared 1-2 days ahead of time. Drizzle dressing over salad, mix well and serve.
Serves 6
Nutrition Facts (per serving)
Calories 130; Total Fat 9g; Saturated Fat 1.5g; Carbohydrate 12g; Fiber 3g; Protein 3g

Artichoke & White Bean Bruschetta w. Lemon & Garlic
1-14 oz can artichoke hearts, drained, rinsed & quartered
1-15 oz can cannelini beans, drained & rinsed
1 ½ Tbsp extra virgin olive oil
1 large clove garlic, minced
2 Tbsp fresh parsley, chopped
½ tsp red pepper flakes
1 Tbsp fresh squeezed lemon juice
2 Tbsp fresh lemon zest, additional zest for garnish (zest from 2 lemons)
¼ tsp salt, or to taste
freshly ground black pepper, to taste

1 18-inch wholegrain baguette, sliced into 16-18 1/2 -inch pieces
extra virgin olive oil for brushing

Preheat oven to 350°.
Place ingredients, artichoke hearts through lemon juice into a food processor and puree, mixing well until desired consistency is reached, may be smooth or slightly chunky. Season with salt, pepper and lemon zest.
Place baguette slices on a baking sheet and brush lightly with olive oil. Bake baguette slices for 8-10 minutes until toasted and slightly browned. Spread 1-2 tablespoons dip on top of bread and arrange on serving platter. Garnish each bruschetta toast with extra lemon zest if desired.

Makes 16-18 servings (2 Tbsp dip per serving)
Nutrition Facts (per serving, 1 bruschetta)

2 comments:

Danielle said...

What wonderful recipes! I found your blog from Margarita, would you mind if I add you to my blogroll? You have such an inspiring food philosophy :)

Marissa said...

Hi Danielle,

I'm so glad you've been enjoying the blog (and the banana bread!). Certainly feel free to add me to your blogroll. :)