This is a quick summer dessert. You can use any kind of berries you have or even thawed frozen ones.
3 c berries
1/4 tsp cinnamon
1/4 c sugar
2 tbsp lemon juice
1 1/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
5 tbsp cold butter, cut into small pieces
1/2 c milk
1 egg, lightly beaten.
Preheat oven to 375.
Toss berries with sugar, cinnamon and lemon in a bowl. Place in a 10 inch baking dish.
Combine flour, salt and baking powder in a food processor. Add butter and pulse until it resembles course crumbs. Add milk and egg and pulse until combined. Drop by the tbsp onto the berries. Bake 20 minutes.
Serves 6 – 8.
This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.
5 tbsp olive oil
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 medium japanese eggplants, spiced lengthwise down the middle
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs
Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.
Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.
Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces.
Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.
The Miso really makes this dish magical. I served it with salmon bowl – so good.
3 persian cucumbers
1 lb green beans, trimmed
1 inch piece ginger, grated
1 jalapeno, minced
1 clove garlic, minced
1/3 c rice vinegar
1/4 c white miso
1/4 c olive oil
1/2 tbsp toasted sesame seeds
Lightly smash cucumber and beans with a rolling pin. Cut cucumber into bite size pieces and place in a bowl, toss with a pinch of salt and set aside.
Whisk together the ginger, garlic, vinegar, jalapeño, Miso, olive oil and sesame seeds.
Drain cucumber, add beans to the bowl and toss to coat with the dressing.
This salmon bowl is delishes! Cook is low and slow gives it the creamiest texture.
1 lb salmon fillets
2 tbsp grape seed oil
8 oz daikon, radishes, carrots and cucumber sliced thin
2 tbsp rice vinegar
3 tbsp franks red hot sauce
2 tbsp lime juice
2 c cooked rice
1 c cilanteo, minced
1/4 c chives, minced
Preheat oven to 250.
Place salmon on a baking sheet, spray with oil and season with salt and pepper. Bake until just cooked through, 25 – 30 minutes.
Place the daikon, radishes, carrots and cucumber slices in a bowl and season with salt. Massage to soften and poor off any excess water. Add vinegar and toss to cook.
Whisk together the lime juice, hot sauce and 2 tbsp oil in a bowl.
Divide rice amount bowls. Break up the salmon into pieces and scatter over the rice, drizzle with vinaigrette, top with pickled veggies, cilantro and chives.
This spiralized Zucchini dish is quick and easy! Perfect for lunch or dinner.
1 c ricotta cheese
1 clove garlic, minced
1/2 c grated parmesan cheese
1/4 c choppee basil
1/2 tap pepper
6 – 8 small zucchini
Olive oil spray
1/4 c pine nuts
Preheat broiler on high and spray a baking pan.
Combine the ricotta, parmesan, garlic, basil and 1/4 tsp pepper in a bowl.
Cut the Zucchini into ribbons with a veggie peeler or a spiralizer. Shape them into 4 nests and place on the baking sheet, spray with a little olive oil. Place 1/4 the cheese mixture on top of the Zucchini nests.
Broil for 6-8 minutes until browned in spots. Keep a close eye on them. Lower the rack if needed. Scatter a few pine nuts over the top.