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.

Creamy Asparagus Pasta

Asparagus season is winding down so I need to get my fix in before it is gone. This is a wonderful and easy recipe perfect for a weeknight meal.

12 oz pasta
4 oz pancetta diced
1 1/4 lb asparagus, trimmed, cut into 1-inch pieces
1 bunch green onions,
3 garlic cloves, minced
1/2 c finely grated Parmesan cheese
1/2 c creme fraiche
Zest of one lemon
3 TBSP lemon juice
1/4 c chopped parsley
1/4 c chopped basil

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Add asparagus to drippings in skillet; sauté 3 minutes. Add green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 c pasta cooking liquid, Parmesan, creme fraiche, olive oil, lemon juice, lemon peel, parsley, and basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed.

Serves 4.

Lemon Cake with Raspberries and Almonds

This recipe is inspired by Bon Appetit – I made a few minor changes, used coconut palm sugar, swapped almonds for pistachios and used a little whole wheat flour. Make sure the olive oil you use is fruity.

1 c flour
3/4 c whole wheat flour
1½ tsp baking powder
½ tsp salt
4 large eggs
3/4 c coconut palm sugar plus 2 TBSP sugar
2 tsp vanilla
2 TBSP finely grated lemon zest
1 TBSP lemon juice
¾ c olive oil
1 c raspberries
3 TBSP slivered, almonds
Lemon Syrup
1/4 c lemon juice
1/4 c coconut palm sugar

Preheat oven to 350°. Spray a 9” diameter cake pan with nonstick spray.

Whisk flour, baking powder, and salt in a small bowl.

Using an electric mixer, beat eggs and 3/4 c sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 TBSP lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.

Scrape batter into prepared pan and smooth top. Scatter berries over cake, then almonds and 2 TBSP sugar.

Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

Meanwhile, bring remaining ¼ c sugar and remaining ¼ c lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.

Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.

Serves 8 – 10.

Pork with Prosciutto and Zucchini

This is another winner from Jamie Oliver. It takes about 30 minutes to make. I made a couple modifications swapping out mixed Italian cheese for feta. This also makes great leftovers.

6 pork cutlets
1/2 c mixed shredded Italian cheese
6 slices Proscuitto
Olive oil
Sage leaves
Balsamic vinegar
6 medium Zuks, sliced thin
5 cloves garlic, mashed
Red pepper flakes
Bunch of mint, finely chopped
2 c brown basmati, cooked
2 tsp tomato paste
Juice of 1 lemon
Greek yogurt

Salt and pepper the pork. Place 2 TBSP cheese on pork and top with Proscuitto. Place a piece of wax paper on top and lightly pound. Repeat.

Pour 1 TBSP into a large skillet, heat over medium high and add pork Proscuitto side down. Cook for 4 minute per side. Remove from pan. Add sage to the pan and cook for 1 minute until crispy. Remove from pan. Add 2 TBSP water, tomato paste and lemon juice, stir to combine and warm through, add rice and stir to combine and reheat rice.

Meanwhile in another large skillet, heat 1 TBSP of oil over medium heat, add garlic and pepper flakes and cook for 1 minute, add Zuks and mint and cook for 6 minutes, stirring frequently.

Serve with a drizzle of yogurt on top.

Serves 6.