Smoky Frittata

  
Ottolenghi knocks it out of the park with another great veggie dish! Serve as a main course with a green salad.

1 small cauliflowe, steamed and cut into florets.
6 eggs
4 tbsp creme fraiche
2 tbsp dijon mustard
2 tsp smoked paprika
1/4 chives, minced
6 oz smoked mozzeralla cheese, grated
2 oz mature cheddar, grated
Salt and pepper
olive oil

Preheat oven to 375.

In a large cast iron skillet, heat the oil over medium heat, cook cauliflower until golden, flip and do the same on the other side. 

Combine eggs, creme fraiche, Dijon, paprika, chives, salt, 3/4 cheese and pepper in a bow. Pour over cauliflower, top with leftover cheese and bake 10 – 12 minutes until set and golden brown.

Serves 4 – 6.

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Green Lentils with Asparagus

  
This is inspired by Ottelenghi! So good, so healthy, and great for lunch.

Ingredients:
1 c green lentils, cooked and drained
2 c baby spinach
2/3 c parsley
2/3 c light olive oil or walnut oil
1 tbsp red wine vinegar
2 cloves garlic
Salt and pepper
1 bunch of asparagus, steamed and cut into 1/4 inch segments
3 1/2 oz pecorino, grated
Lemon wedges

Combine spinach, parsley, garlic, oil and salt and pepper in a food processor. Purée and place in a large bowl. Toss with lentils and asparagus. Serve with lemon and cheese.

Serves 6.

Cold Asparagus Soup

  
This is a great light spring soups. I make it when I overbuy asparagus.

Ingredients:
2 spring onions or leeks, sliced thin
1 lb asparagus, sliced in 1/4 inch pieces
1 1/2 tbsp butter
2 1/2 c veggie stock
1 tsp sugar
Salt and Pepper
3 tbsp heavy cream
Greek yogurt

In a large pot heat the butter over medium heat, add onions and asparagus, sauté for 4 minutes. Add stock, salt and pepper, bring to a boil. Then cover and simmer for 40 minutes. Purée, add cream and chill. 

Serve with Greek yogurt.

Serves 6.

Slow Cooker Pork

  
I love slow cooker meals on Sunday! I throw dinner together while making family breakfast and get to relax the rest oh the day. This recipe is inspired by Skinny Taste. I whip up a quick slaw and serve in taco shells with lots of hot sauce.

Ingredients:
1 1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chile powder
6 cloves garlic crushed
2 lb pork loin
1/2 c chicken stock
2 bay leaves
4 chipotle peppers in adobo, minced with sauce

Combine first 7 ingredients in a bowl. Rub over pork. Place in slow cooker. Add Chipotle pepper, bay leaves and stock. Cover and cook for 8 hours on low.

Remove bay leaves. Shred pork and serve.

Serves 10.

Artichoke Tomato Pasta

  
This may be the BEST sauce ever! Of course, it is from the amazing Patriia Wells!  It takes a little longer than take-out, but it’s oh so better! The best part, this is a pantry saver recipe!

Tomato Sauce:
1/8 c olive oil
1 onion, sliced thin
4 cloves garlic, minced
salt
1 28 oz can tomatoes, crushed
4 bay leaves
4 sprigs parsley
1 tsp celery salt

in a large saucepan combine oil, garlic and onions; cook until soft. Add remaining ingredients and cook for 15 minites ovee medium heat. Remove bay leaves and puree.

Tomato-Artichoke Sauce
1/2 c tomato sauce
1 jar of marinated artichoke hearts, liquid reserved
2 tbsp artichoke liquid 
2 tsp fresh thyme leaves
salt

Combine all ingredients in a food processor and purée. It too thick add a little bit more of the artichoke liquid 

Combine with your fav pasta and fresh parm cheese!

Makes 3/4 c artichoke sauce and 3 c tomato sauce.

Spinach Falafel

  
Another winner from skinny taste!! This one is worth the effort and they are great reheated in a skillet for weekday lunches.

Ingredients:
1 c baby spinach
1/2 c scallions
1/3 c cilantro
1/2 c paraley
4 cloves galic
1/2 tbsp ground cumin
1 tsp ground coriander
1 – 15 oz can chickpeas, drained
1/2 c cooked quinoa
1 egg
1 tsp olive oil

In a food processor combine the first 7 ingredients and pulse to chop until smooth. Add chickpeas and pulse until coursly mashed. Add egg and quinoa and pulse 10 times or so until combined. Form into patties (I use a cookie scoop to keep them the same size) and chill for 30 minutes.

Heat a griddle or non stick skillet over medium-high heat and cook patties 4 – 5 minutes on each side until golden.

Serve with lettuce, hummus, tzatziki, pitas, etc.

Serves 4.

Slow Cooker Southwest Chicken with Slaw

  
This is another winner from Skinny Taste, with a few minor changes. sp good, so easy – you should really try it!

Ingredents:
2 lbs chicken thighs
14.4 oz can diced tomatoes with mild green chilies, not drained
15 oz can black beans, drained
1 medium onion, diced
2 cloves garlic, minced
¼ c chopped fresh cilantro
14.4 oz can fat free chicken broth
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Slaw:
1 lb cabbage, shredded
2 carrots, grated
6 green onions, sliced thin
1/4 c cilantro, chopped
1/4 c lime juice
1 tbsp canola oil

In a slow cooker place chicken on bottom, top with spices then remaining ingredients. Cover and cook on low 10 hours. Shred chicken and serves over rice.

For slaw:
Toss all ingredients in a bowl.

Serve with hot sauce.

Serves 6 – 8.

Asparagus with Shallots and Pancetta

  
This is a tasty and easy way to enjoy spring asparagus! I served it with broiled salmon and scallions.

Ingredients:
4 shallots, sliced thin
4 oz cubed pancetta
Salt and pepper
1 lb asparagus, sliced thin

In a large skillet cook pancetta and shallots over medium high heat until they start to get crispy. Add asparagus and cook for 10 minutes until cooked crispy, stirring frequently. 

Serves 4.

Broiled Salmon with Green Onions

  
This is adapted from Bon Appetit. The salmon is moist and soft on the inside, crispy on the outside and oh so yummy! I served it with Asparagus with Pancetta and Shallots.

Ingredients:
3 green garlic or cloves, spiced thin
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp vegetable oil
2 tsp honey
1/2 tsp toasted sesame seeds
1 lb center cut salmon with skin on
1 bunch of scallions
Salt and pepper
1 jalapeno pepper, sliced thin

Combine first 6 Ingredinets. Pour 1/2 in a ziplock bag, add salmon and let marinade overnight. 

Preheat broiler to high.

Toss green onions with a little vegetable oil and salt. Lay on a baking sheet and broil until they start to brown. Top with salmon, drizzle with the marinade and 1/2 of the remaining marinade, top with sliced jalapeños. Broil until salmon is charred, 4 – 7 minutes. 

Serves 4.

Cilantro Lime Shrimp Tacos

  
These shrimp tacos are so easy and quick – perfect for a busy weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1/2 tsp cumin
1/4 tsp salt
1/8 tsp groung hot peppers
1 TBSP olive oil
4 cloves garlic, minced
Juice and zest from 2 limes
1/4 cilantro, minced
Corn tortillas
Hot sauce
Coleslaw

Season shrimp with cumin, salt, pepper and hot pepper and toss to coat

Heat oil over medium high heat in a skillet add shrimp and garlic, stirring as needed to cook shrimp evenly. Remove from heat and stir in lime zest, juice and cilantro.

Serve in warmed tortilla with slaw.