Zucchini and Hazelnut Salad

This salad is super easy and perfect for a hot summer night! Use small Zuks for this recipe. Slice the Zuks as thin as possible on a mandoline or use a veggie peeler.

1/4 c hazelnuts, toasted
4 small zucchini, very thinly sliced lengthwise
1/2 tsp grated lemon zest
3 TBSP fresh lemon juice
3 TBSP olive oil
Salt and Pepper
1/4 TBSP Mint leaves, chopped fine
Parmigiano-Reggiano cheese, for garnish

Combine ingredients in a large bowl. Toss to combine.

Serves 4.


Spinach and Feta Pie with Tomato and Cucumber Salad

Another winner from Jaimie Oliver!!! While the pie baked you can whip up the salads so it works for weeknight meal. I had some extra egg whites so I used a combo of egg whites and whole eggs. I also added kale to mine.

1/4 c pinenuts, toasted
3 egg whites
2 eggs
10½oz feta cheese
2 oz Cheddar cheese
Dried oregano
1 lemon
14 oz prewashed baby spinach
10 oz baby kale
6 sheets of filo
Cayenne pepper

1/3 c basil leaves
1 clove of garlic
White wine vinegar
1 pint mixed cherry tomatoes
Olive oil
Salt and pepper

1 cucumber, quarter and sliced into 1/4 inch pieces
10 black olives, rinsed and chopped
2tbsp balsamic vinegar
3 spring onions, sliced thin
1 TBSP lemon juice
½ tsp Aleppo pepper or chili flakes
5 or 6 sprigs of fresh mint, leaves chopped fine

Preheat oven to 400.

Combine eggs and cheese in a a food processor and pulse a couple times to combine. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a 1 TBSP of olive oil.

In a non stick skillet melt butter over medium heat. Add spinach and kale and cook until just wilted. Cool slightly. Drain the excess liquid by squeezing with tongs and place in the processor with eggs and cheese. Pulse a couple times to combine, stir in pine nuts.

Use a 9 inch cake or pie pan, line it with parchment paper. Scrunch up the paper, push down to line the pan, spray with olive oil. Arrange 2 filo sheets across it, spray with olive oil, than 2 more across those the the final 2 at a diagonal, you want to be sure it is laid out to over the pie once the filling is added. Pour your spinach mixture in and cover with the filo. Spray with olive oil and top with a little nutmeg and cayenne pepper.

Bake for 25 minutes or so until golden and set.

While the pie is baking make your salads.

In a small bowl, pour 2tbsp balsamic vinegar over the olives and push down on the olives, so the vinegar starts pulling out their saltiness.

Toss cucumbers, onions, Aleppo pepper, mint and olives in a small bowl. Toss with 1 TBSP olive oil and 1 TBSP lemon juice, toss to mix.

Combine basil with a pinch of salt and pepper, a peeled clove of garlic, 1 TBSP olive oil and a splash of white wine vinegar in a small food processor. Process until chopped fine. Halve or quarter the tomatoes, toss with the basil mixture.

Serves 4.




Sausage and Asparagus Pasta

Another quick and easy pasta dish!

1 lb spicy sausage, casing removed
1 lb pasta
1/4 white wine
1 bunch asparagus, cut into 1/2 pieces
8 oz creme fraiche
Pine nuts

Bring a large pot of salted water to a boil. Cook asparagus for 3 minutes, then remove. Add pasta and cook according to package.

In a 12 inch skillet cook sausage and break up. Add wine and scrape away any crispy bits, add asparagus and creme fraiche, cook over low heat, add pasta and cook for 3 minutes until heated through.

Serve topped with pine nuts and parmigiano.

Serves 4.

Grilled Portabellas with Tomato and Buttata

This is the perfect Meatless Monday Meal for a hot summer night, everything is cooked on the grill!

4 portabella mushrooms
2 tomatoes, sliced into 1/2 inch slices
3 green onions, sliced thin
2 balls of burrata
Basil, sliced thin
Olive oil
Salt and pepper

Brush mushrooms and tomatoes with olive oil, salt and pepper.

Heat the grill to medium heat, cook mushrooms for 6 minutes, turn over and cook for another 5 minutes. Cook tomatoes for 3 – 4 minutes per side.

Fill each mushroom with 1/2 ball of burrata, top with tomato, herbs and onions.

Serves 2 – 4.

Kale, Prosciutto and Fig Salad

This salad is from F&W and it’s a keeper. I’ve been waiting for the first figs of the season to come so I could try it out.

1/4 c almonds, toasted, chopped
1/4 c mascarpone cheese
3 TBSP apple cider vinegar
3 TBSP walnut or olive oil
Salt and pepper
3 c baby kale
2 Belgian endives, halved, cored and thinly sliced
8 figs, cut into wedges
4 slices prosciutto, chopped
2 oz Gorgonzola cheese, crumbled

Combine mascarpone, oil and vinegar in a jar. Close and shake to combine. Toss remaining ingredients with a could TBSP dressing, adding more if needed.

Serves 2 – 4.

Olive Bread

20140607-072655-26815443.jpgThis is from My Paris Kitchen by David Lebovitz, and it is amazing and super easy!! He goes on to toast it, I naked my a little longer and just sliced and ate it.

½ cup (70g) all-purpose flour
½ cup (70g) whole wheat flour
1 TBSP sugar
1 tsp herbes de Provence
½ tsp sea
½ tsp baking soda
½ tsp black pepper
1 c buttermilk
1/3 c almonds, very coarsely chopped
1/3 c olives, drained,packed and coarsely chopped

Preheat the oven to 350°. Spray a 9” loaf pan with non-stick spray, or oil it lightly.

In a bowl, whisk together the flours, sugar, herbes de Provence, salt, baking soda, and pepper. Stir in the buttermilk, mix in the olives and nuts. Pour into the baking pan.

Bake for 45 minutes, until it feels set in the center. Remove from oven and let cool for 5 minutes. Run a knife around the edges to loosen it, remove from the pan and set on a wire rack to cool.

Scallops with Hazelnuts and Cherry Tomatoes

This recipe is from the June Issue of Bon Appetit. It comes together quickly so it’s perfect for a weeknight. I made a few minor changes, the combo of hazelnuts and tarragon is a winner.

1/4 c hazelnuts, toasted and chopped
Olive oil
Salt and pepper
1 lb scallops
1 pint cherry tomatoes
1 shallot, minced
1 TBSP white balsamic vinegar
2 TBSP tarragon, chopped

Salt and pepper the scallops and set aside.

In a large non-stick skillet, heat 1
TBSP of oil over medium high heat, add shallots and tomatoes and cook for 5 minutes. Remove from pan, wipe pan and add the scallops, cooking about 3 minutes per side.

To serve: top tomatoes with scallops and springy with nuts and tarragon.

Serves 2.