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.

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BLT Panzanella Salad with Avocado

This is adapted from Tartine at Home – I added Avocado.

Basil Oil

1/2 c Basil leaves

2 tbsp parsley leaves

1/2 c olive oil

2 cloves garlic

1 tbsp drained capers

Salt

Combine in a small food processor and pulse till chopped and combined.

3 tomatoes, quartered

Salt and pepper

4 strips bacon, cooked and cut into 1/4 inch pieces

6 oz spinach

4 oz arugula

3 slices of sourdough

Olive oil spray

1 avocado, diced

Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

Serves 2 – 4.

Tomatoes with Chives and Crouton Crumbs

Simple and tasty! I used Trader Joe’s garlic croutons and smashed them with a rolling pin.

3 – 4 tomatoes, sliced thin

2 tbsp chives, snipped

3 tbsp croutons, smashed

Asiago cheese, grated

Olive oil

Salt and pepper

Lay tomatoes on a plater, season with salt and pepper. Drizzle with olive oil. Sprinkle chives, cheese and croutons over the top.

Serves 2 – 4.

Eggs Baked in Mortadella

You can also use prosciutto for this quick weeknight meal. Serve with a salad and you are set!

Butter or oil as needed

1 tomato, sliced

2 slices mortadella or prosciutto

2 eggs

Salt and freshly ground black pepper

Asiago cheese, grated

Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.

Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven. Sprinkle with asiago, salt and pepper and serve.

Serves 1 – 2.

Kale Caesar


Even hubby liked this kale salad. The trick is to massage the kale with the dressing to break it down a little.

Dressing:
1/2 c grated Parmesan
4 anchovies
1 clove garlic
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon
1 tbsp red wine vinegar
Salt and pepper

Salad:
2 hard boiled eggs
1 tomato, diced
1 avocado, diced
6 oz baby kale
Salt and pepper
1/2 c croutons

Toss in a mini food processor and blend until smooth.

Toss a a couple TBSP of dressing with the kale and massage the dressing into the kale. Toss with remaining ingredients and serve.

Serves 2.

Black Bean Bowl with an Egg on It.


This may not look pretty but it's tasty and comes together super quick!

1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated

Combine black beans and green chilies in a small pot and cook until heated through.

Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

Serves 2.

Egg, Avocado and Tomato Rice Bowl

I am so falling in love with rice bowls! This one is super satisfying with a poached or fried egg, just make sure the yolk is nice and runny.

3 c cooked brown rice, warm
2 tbsp chopped fresh cilantro
2 chopped scallions
Salt and pepper
4 eggs, poached or fried
2 avocado, sliced
1 tomato, halved and thinly sliced
Hot sauce, for serving

In a medium bowl, combine the rice, cilantro, scallions, and ¼ tsp of the salt.

Divide the rice mixture among 4 shallow bowls. Top each with an egg and arrange the avocado and tomato slices on the side. Sprinkle the tomato and avocado with a pinch of salt, and serve right away with hot sauce.

Serves 2 – 4.

Egg Tostada

Ths is from Skinny Taste – so good and totally doable on a weeknight. 

1 tsp oil
1 medium onion, sliced thin
14.5 oz diced tomatoes with chilies
1 tsp ground cumin
1 jalapeno minced
3/4 tsp salt
Pepper
4 corn tortillas
olive oil spray
4 eggs
1 c shredded romaine
1 avocado, sliced thin
2 tbsp cilantro, minced
Shredded jack cheese
Scallions, sliced thin

In a 10 inch skillet, heat oil and onions and cook until soft. Add tomatoes, jalapeno, cumin, salt and pepper. Bring to a boil, reduce to low and simmer 5 minites. 

Heat griddle, spray tortillas and cook until crisp on both side.

Make 4 holes in tomato mixture and break eggs. Cook until whites are cooked through. 

Place tortilla on plate top with lettuce, scallions, cheese and then place a scoop of tomato mixture with an egg in the middle.

Serves 2 – 4.

Grilled Fattoush 

This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.

Ingredients:
Dressing:
5 tbsp olive oil
4 scallions
1 jalapeno
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper

Salad:
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 pitas
2 medium japanese eggplants, spiced lengthwise down the middle
Olive oil
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.

Serves 4

Shrimp Taco Salad

This is perfect for a quick summer salad.

Ingredients:
1/2 red onion, chopped
Zest and juice of 2 limes
1 tsp olive oil
1/4 tsp salt
Black Pepper
1 lb peeled, cooked shrimp, chopped
4 tomatoes, chopped
2 jalapenos, chopped fine
1 avocado, chopped
1/4 cilantro, chopped
1 head or romaine, chopped
4 tortillas

Combine everything except the romaine, Avocado and cilantro in a large bowl. You can chill at this point until ready to serve.

Preheat oven to 350. Spray a large stainless bowl with olive oil and place the tortilla in the bowl to form a bowl. Bake 5 – 7 minutes until crispy.

Just before serving toss in Avocado and cilantro. Add romaine to the taco bowl and spoon shrimp mixture on top.

Serves 4.