Prosciutto Mozzarella Tartine

Quick and easy lunch that tastes great!

4 slices sourdough

8 oz bocconcini (mini mozz balls), sliced in half

Basil leaves

4 slices prosciutto

Grated Parmesan

6 figs, quartered

6 oz arugula

1 tbsp olive oil

1 tbsp balsamic vinegar

Preheat broiler to medium.

Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.

In a large bowl toss figs, arugula, olive oil and balsamic.

Serves 2 – 4.

Three Cup Chicken Tacos

Flour tortillas are perfect with Asian flavors for a fusion taco!

Chicken:

2 tsp toasted sesame oil

6 cloves garlic, smashed

1 inch piece ginger, sliced thin

4 scallions, sliced thin

1 lb chicken thighs

4 tbsp soy sauce

4 tbsp white wine

Toss in a pressure cooker and cook for 20 minutes and shred.

Asian Slaw

10 oz shredded cabbage

5 oz shredded carrot

4 scallions, sliced thin

2 tbsp toasted sesame seeds

2 tsp sesame oil

1/2 tbsp fish sauce

2 tbsp soy sauce

1/4 c lime juice

Combine in a bowl and toss.

Serve with flour tortillas, chopped peanuts, cilantro, sliced jalapeños and your fav hot sauce.

Serves 4.

Eggplant Gratin

Another healthy late summer dish!

1 1/4 lb eggplant, sliced thin

1 lb tomato, sliced thin

Zest of one lemon

1 tsp Thyme

1 clove garlic, minced

1 tsp salt

Pepper

1/4 c olive oil

4 oz goat cheese

1/2 c Panko

Preheat oven to 400.

In a large bowl combine eggplant, tomatoes, zest, thyme, garlic 1 tsp salt, pepper and 1/4 c olive oil.

Spray a gratin dish with olive oil. Layer veggies, dropping goat cheese as you go, make sure to end with veggies on top. Sprinkle with panko and drizzle with 2 tbsp olive oil.

Bake for 45 min until golden brown.

Serves 4.

Burrata Caprese

Peaches, tomatoes, Basil and creamy burrata – oh yes!! And your are welcome!

3 tbsp pine nuts, toasted

1/2 c packed Basil

1 1/2 tsp lemon juice

1/2 tsp salt

1/4 c olive oil

6 oz burrata

2 peaches, sliced into wedges

1 lb tomatoes, cut into wedges

In a blender combine Basil, lemon juice, salt and 1/4 c oil. Purée until smooth.

Arrange peaches and tomatoes on a platter, place burrata in the middle, drizzle with olive oil, Basil oil and pine nuts.

Serves 4.

Zuk Pasta with Uncooked Tomato Sauce

Super fresh and healthy!

12 oz tomatoes, chopped

1/4 c olive oil

1 tsp salt

1 clove garlic, minced

1/2 tsp red pepper flakes

1 lb Zucchini cut into spirals

5 oz ricotta

1/4 c pine nuts

In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.

Serves 4.

Shrimp Taquitos

These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

1/2 onion, finely chopped

2 cloves garlic, minced

2 jalapeno, minced

1 tsp olive oil

1 tomato, diced

12 oz peeled shrimp, chopped

Salt

4 tbsp finely chopped cilantro

3/4 c shredded pepperjack cheese

12 (6-inch) corn tortillas

olive oil spray

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Serves 4.

Fish Tacos

Nothing says California/Baja like fish tacos. These are quick and easy!

1 clove garlic, minced

2 limes, juiced

Salt and pepper

4 c cabbage, shredded

8 oz scallions, slices thin

2 jalapeño, minced

Olive oil

1 tsp cumin

1 tsp chili powder

12 oz white fish

Tortillas

Sliced avocado

Preheat oven to 400.

In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.

Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.

Toast tortillas in a pan or over open flame.

Serve tortilla with slaw, fish and avocado.

Serves 4.

Grilled Chicken Caesar

So easy – just light the grill and let it do the work.

1 lb chicken thighs

Salt and pepper

2 heads of romain, sliced in half

1 slice of french bread

Tomatoes, quartered

Dressing can be found here

Olives

Grated Parmesan

Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.

Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.

Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.

Serves 2 – 4.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4

Smoky Kale and Haloumi Salad

A quick and filling salad – the smoked paprika really makes it special.

6 oz baby kale

4 oz haloumi, sliced thin

Croutons

2 tomatoes, quartered

2 tbsp lemon juice

1 tsp smoked paprika

1 tbsp olive oil

Combine lemon juice, paprika and olive oil in a small jar and shake.

Toss the kale and breadcrumbs in a bowl with dressing. Divide among plates. Add tomatoes.

Heat a non stick pan over medium heat and cook cheese until golden. Divide amount plates.

Serves 2.