Shrimp Tacos

  
The recipe is for kiwi salsa and slaw come from Jamie Oliver. I had some shrimp so I decided to use that instead.

Ingredients:
2 ripe kiwifruit
4 scallions
1 fresh jalapeño or green chile
1 bunch of fresh cilantro (
2 limes
Tabasco chipotle sauce
10 oz shredded cabbahe
1 tbsp red wine vinegar
½ an orange
1 pepper
16 oz shrimp, peeled abs cleaned
8 corb tortilla shells
Cotija cheese
Olive oil

Peel the kiwifruit, cut in half, and put into a large, dry non-stick frying pan on a medium heat with scallions and the seeded chile. Lightly scald it all, turning every now and again, then place in a blender with half the cilantro, the juice of 1 lime, and a few shakes of chipotle Tabasco. Puree until smooth.

In a large bowl toss the cabbage with the remaining cilantro leaves and the vinegar and orange juice, and red pepper.

In a large skillet heat 1 tbsp of oil over medium heat, add shrimp and a handful of chopped green onions, squueze of lime and a couple shakes of hot sauce.

Heat tortillas in a dry skillet.

Divide amoung tortilla shells, top with slaw, salsa and cheese.

Serves 4.

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Pasta with Asparagus

  
This dish is Perfect for meatless Monday and comes together in the time it takes to cook pasta.

Ingredients:
8 oz pasta
8 oz creme fraiche
1 tbsp olive oil
2 cloves garlic or 1 bunch green garlic, sliced thin 
1 bunch of asparagus
1/4 c grated parmigianno
Aleppo pepper
Sage pesto

Bring a pot of salted water to a boil. Add asparagus and cook for 3 – 4 minutes. Chop and set aside. Cook pasta according to package.

In a 12 inch skillet heat olive oil over medium heat, add garlic and cook for 4 minutes, stir in creme fraiche. Add pasta, asparagus and cheese and stir tocombine.

Serve with Aleppo pepper and a tbsp of date pesto.

Serves 4. 

Chicken Asparagus Soup

  
Nothing is better when you are under the weather than a nice hot bowl of healthy chicken soup! I like mine with a dash of hot sauce.

Ingredients:
4 c chicken stock
1 lb chicken thighs, cut into small pieces
1 bunch of green garlic, sliced thin
1 bunch of green onions sliced thin
1 bunch of asparagus, sliced thin
1 bag of baby spincach

In a large pot bring stock, garlic and green onions to a boil, add chicken and reduce heat to medium, cook for 15 minutes. Add asparagus and spinach, cook until asparagus is bright green and spinach is wilted. Season with salt and pepper. 

Serves 4 – 6.

Pasta with Tomatoes and Creamy Ricotta Sauce

  
I love pasta, because you dig through the fridge grab a couple things and have a great meal in minutes!

Ingredients:
8 oz pasta
8 oz ricotta
1 bunch of green garlic, sliced thin or 2 cloves garlic minced
1 tbsp olive oil
2 c cherry tomatoes, sliced
1 can artichoke hearts, chopped

Cook pasta according to package.

In a 12 inch skillet, heat oil over medium heat, add garlic and cook for 2 minutes, stir in artichoke and tomatoes, cook for 5 minutes. Stir in ricotta and 1/2 c pasta water, stir until smooth. Add pasta and more pasta water if needed. 

Serves 4.

Loaded Potato Soup

  
This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled

Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Serves 4.

Asparagus and Spinach Rissotto

Cooking risotto in a pressure cooker is so easy and it turns out perfect. This is adapted from Patricia Well’s Trattoria cookbook.

Ingredients:
1 tbsp olive oil
1 small onion, minced
1 c arborio rice
2 c vegetabel broth
3 oz spinach, finely chopped
10 spears asparagus, cut into small pieces
1/4 tsp nutmeg
1/2 c parmigiano, grated

Using the sauté function on medium heat the olive oil and add the onions. Cook until soft, stir in rice to coat with oil. Add remaining ingredient and stir to combine. Cook for 12 minutes on 6 psi. 

Serves 4 – 6.

Grilled Steak with Rice Tabbouleh

  
Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.

Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled

Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper. 

Heat a grill o high heat.

Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. 

Serves 2. 

Pasta with Tomatoes and Baked Ricotta

  
This is from Jamie Oliver’s Everyday Superfood, with a few changes from yours truly.

Ingredients:
Olive oil
½ a bunch of fresh thyme
4 cloves of garlic, minced
1 tsp dried chili peppers
1 lemon
1 lb cherry tomatoes
8 oz ricotta cheese
8 oz pasta
4 handfuls of arugula
1/4 c kalamata olives, halved
Drizzle of balsamic vinegar

Preheat oven to 350°F. 

Pour 3 tbsp of oil into a small bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Place the cherry tomatoes in a 12–x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes.

With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the pasta and toss into the dish with a squeeze of juice, then break that ricotta over the top. Sprinkle over the arugula and olives toss together well, then serve with a drizzle of balsamic.

Serves 2.

Fennel and Chard Puff

  
It tastes as good as it looks! It’s worth the effort.

Ingredients:
2 tsp grated parmesan
1 TBSP butter
1 lb fennel bulb, sliced thin
1 TBSP honey
Salt and pepper
1 bunch of chard, chopped small
1 lemon
2 shallots, sliced thin
4 eggs
1/2 c creme fraiche
6 oz gruyere cheese
1 TBSP cornstarch
2 tsp minced herbs, parsley, thyme and chives

Preheat the oven to 400 with a baking sheet set on rack in the upper 3rd of the oven. Butter a shallow 8 inch casserole and dust with Parmesan.

In a large skillet over medium high heat, melt butter. Add fennel and shallots and cook until starting to brown, stir in honey, salt and pepper. Cook until carmelized. Add the chard and lemon and cook until chard is soft and liquid is absorbed.

Separate eggs. Add creme fraiche, cheese, herbs and corn starch to the yolks, stir to combine. 

Beat egg whites until stiff. Stir 1/3 into the yolk mixture, stir in veggies.. Fold in remain white and pour into prepared pan.

Carefully place on preheated baking sheet and bake for 18 minutes. 

Serves 4.

Puttanesca Pasta

  
On one of the those nights when you don’t feel like cooking, this is the perfect remedy. It comes together in the time it takes to cook the pasta. This dish is packed with flavor, the anchovies do really make it special, so don’t leave them out.

Ingredients:
1/4 c olive oil
4 achovies, minced
3 cloves garlic minced
1/2 tsp red pepper flakes
Salt
28 oz tomatoes, puréed
30 black olives
4 TBSP capers
1 lb pasta
1 c parsley, minced

Bring a large pot of salted water to a boil. Cook pasta according to package.

In a 12 inch skillet, heat oil, garlic, rep peppers and anchovies over medium heat until garlic just browns, about 4 minutes. Add tomatoe, olives, and capers, cook over medium heat while the pasta cooks.

Drain pasta and add to sauce, cook another 2 min, stir in parsley and service.

Serves 4.