Nectarine and Tomato Salad

nectarine and tomato salad

Nectarine and Tomato Salad

2-3 nectarines sliced into wedges (select ones that are just a little bit firm, not too soft)

2-3 tomatoes sliced into wedges

4-5 fresh mint leaves chopped (I like to slice them with a scissors)

¼ cup  good EVOO (Extra Virgin Olive Oil)

1/8 cup good balsamic vinegar (I like 41 Olive’s lemon-infused balsamic)

¼ cup pine nuts or chopped walnuts

Salt and Pepper

 

Arrange the nectarine and tomato slices in a circle on a round platter overlapping them slightly.

Drizzle with oil and vinegar followed by the nuts and mint.

Sprinkle with salt and pepper and serve immediately.

 

Note: you can also serve this salad on individual plates if you prefer.Nectarine and Tomato Salad

Lemon Grilled Shrimp with Rosemary and Garlic

Summer BBQs would not be complete without this these tantalizing shrimp hot off the grill.  The platter empties almost as fast as I can make them.  Often I will double or even triple this recipe to satisfy my family’s craving.  I use fresh sprigs of rosemary right from the garden and just picked Meyer lemons straight from the tree in our back yard.lemon grilled shrimp

Lemon Grilled Shrimp

48 large raw shrimp, peeled and deveined, tails left on (approx. 1 lb)
3 T extra virgin olive oil
3 T fresh lemon juice
3 cloves garlic, finely minced with ½ tsp. coarse (kosher) salt
1 T finely minced fresh rosemary
Finely ground fresh pepper to taste

Directions

Continue reading

Curry-Spiced Chicken Thighs with Sugar Snap Peas and Fingerling Potatoes

Curry-Spiced Chicken

I always love it when the Blue Apron box arrives at my doorstep!  I tear open the box like a kid at Christmas to see what I’ll find.  This occasion was no different.  Here was what I made last night.  Thank you Blue Apron!  This is a great new addition to my recipe collection.

Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes

Makes: 2-3 Servings

Cooking Time: 35 to 45 minutes

This Indian-inspired recipe from Blue Apron uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish. In addition to Madras curry powder (a blend of chiles popular in Southern India), a flavorful yogurt sauce with cucumber and lemon juice tops this dish. Similar to raita (a traditional, versatile Indian yogurt condiment), the sauce’s cool richness beautifully contrasts the spiced chicken.

Ingredients

Continue reading

Sundried Tomato Pesto Zoodles

Sundried Tomato Pesto and Zoodles 
I love this dish as it replaces traditional pasta with low-carb zucchini ribbons and the sundried tomato pesto is to die for. We can’t get enough at my house!

Sundried Tomato Pesto Zoodles

Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 4 zucchini squash, rinsed + cut in very small strips or spiralized
  • 2 cups of grape or cherry tomatoes, rinsed
  • 1/2 cup of sun-dried tomatoes
  • 1 cup of fresh basil leaves
  • 1 cup of walnuts
  • 1/2 cup of parmesan cheese, grated
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of chopped, fresh rosemary leaves, (1/4 tsp. if you use dried rosemary)
  • 1/2 tsp. of italian seasoning
  • S+P, to taste
  • 1/3 – 1/2 cup of olive oil for pesto
  • 2 Tbsp. of olive oil for zoodles

Directions:

  • Cut the zucchini. (I use the Microplane Spiral Cutter because it makes pretty ribbons of healthy and delicious vegetables)spiralized zucchini
  • Preheat oven to 400 degrees F
  • Lay tomatoes on a lined baking sheet
  • Sprinkle with S+P and 1 Tbsp. of olive oil
  • Roast for 6-8 minutesroasted tomatoes
  • Meanwhile, add sun-dried tomatoes, basil, walnuts, cheese, red pepper, rosemary,  italian seasoning, and S+P to a food processor
  • Sundried Tomato PestoWhile processing on low, slowly add in the olive oil
  • IMG_6971In a  large saute pan, heat 1 Tbsp. of olive oil on medium heat
  • Add zoodles and S+P to pan + saute for 3-4 minutes
  • Add roasted tomatoes  and S+P to pan and cook another 3-4 minuteszoodles and tomatoes
  • Stir in pesto and toss gently, cooking another 2-3 minutes
  • Serve with extra parmesansundried tomatoes and zoodles

Continue reading

Chicken and Sage Biscuit Pot Pie


Chicken and Sage Biscuit Pot PieBlue Apron*
 impressed me and my family once again.  This time with the ultimate comfort food.  This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.

I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive.  Enjoy!

Chicken & Sage Biscuit Pot Pie

Continue reading

Simple Salad

simple saladThis is my go to salad. It compliments any meal and is so light and simple.

Favorite Vinaigrette Dressing

½ cup cider vinegar (or your favorite vinegar, I like lemon or grapefruit-infused vinegars)
1T. Dijon mustard
1 tsp. minced shallot
½ tsp. honey
6 T EVOO
salt and freshly ground pepper to taste
Combine all ingredients but salt and pepper in a small jar with a tight fitting lid. Shake well. Season with salt and pepper.

 

Salad

Mixed greens (any mix of red and green romaine, red and green oak leaf, kale, frisee, and spinach)
Thinly sliced red onion (just a few)
Shredded carrots (handful)
Sliced tomatoes (homegrown are the most flavorful)
Fresh ground pepper to taste

Return to main menu

%d bloggers like this: