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
Egg Scramble with Mozzarella w. Fresh Chives1 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 & Arugula1 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 Relish8 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
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
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
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:
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 :)
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. :)
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