4. Thinly slice an onion, then cook it over medium heat in 1 tbsp butter and 1 tbsp. EVOO until it soften and starts to caramelize. Continue reading
Ohhhhh, there is just nothing better than butternut squash from the farmer’s market. You roast this, you can make a million different things from soups to salads to breakfast sandwiches to burritos and even pasta (but that’s our next post). I’m 100% of the mindset that it’s one of the world’s most perfect foods – super flavorful, chock full of nutrients, plus a really pretty color that sounds like something J.Crew would name the orangey version of one of their wool pencil skirts.
Sometimes I buy a squash and roast it sections at a time, especially when I’m just making something for Brendan and me. You can do that or roast this all at once – either way, get that oven up to 425.
HOW TO ROAST A BUTTERNUT SQUASH
– 1 butternut squash
1. If you’re roasting the whole squash, poke a couple holes in it with a fork and throw the entire thing in the pre-heating oven. Continue reading
Up until a couple years ago, I hated brussels sprouts with a passion. When I was a kid, my mom tricked me into trying them by telling me they were “little cabbages”, which as the daughter of an Irish dad, I obviously loved. A couple bites, though, were all I needed to realize brussels sprouts don’t taste anything like “little cabbages”, and I avoided them for years after that.
SUMMER NECTARINES, FETA & BASIL WITH ARUGULA (serves 2)
– 3 nectarines
– 6-7 basil leaves, chiffonaded
– 1/4 C. crumbled feta
– juice of 1/2 a lemon
– couple glugs of EVOO
– kosher salt and pepper to taste
– 2 cups baby arugula
1. Cut up the nectarines into little cubes.
2. In a bowl, combine nectarines, EVOO, salt & pepper. Stir to combine.
3. Add the feta to the bowl with the nectarines.
4. Chiffonade the basil, then add to the bowl. Combine all gently.
5. Put the arugula in a bowl and season it a little bit with Herbamare or salt/pepper. Squeeze half a lemon over it, stir to mix.
6. Divide the arugula between two bowls, then top with the nectarine/feta/basil mix. Make sure you get any juices that have collected – this adds a nice little sweetness to the dressing.
7. Serve and enjoy.
A bag of frozen shrimp should be a household staple. You can defrost it in ten minutes, put together some of the quickest, tastiest meals ever, and you probably have everything you need in your kitchen right now to get dinner ready, stat. This recipe is soooo simple and so summery and great – shrimp, cilantro, lime & a little cumin – and you can serve it over pasta, rice, in a tortilla, or over quinoa dressed with spicy Thai peanut sauce, like we did. Shrimpy shrimp shrimp, how I love you so.
SHRIMP WITH LIME AND CILANTRO (serves 3)
– 1 lb. shrimp, peeled and deveined
– juice & zest of 2 limes
– handful of cilantro, chopped
– 1 tbsp. butter
– 2 garlic cloves, chopped
– 1 tsp. cumin
1. If the shrimp is frozen, thaw quickly by immersing shrimp in a bowl of super cold water, and changing the water approximately three times over 10-15 minutes. Rinse and pat dry.
2. Add shrimp to a bowl, then add the lime zest & cumin.
3. In a saucepan over medium heat, melt the tbsp. butter. Add garlic and stir until fragrant, approx. 90 seconds.
4. Add shrimp to the pan and cook, approx. 2-3 minutes on each side. Don’t over cook!
I’ve really cut down on the amount of red meat I eat, which means ground turkey is a substitute for a ton of recipes. After I got out of work early the day before the 4th of July, I came home and made these awesome turkey-arugula burgers for lunch. The onion gives them a little crunch, the dijon mustard holds them all together, and they were ready in maybe 10 minutes flat, which was just enough time for me to throw together a summer salad to go with lunch. We put these on potato rolls and mashed up some avocado to use as a base for these, which was awesome. Brendan made these killer dark and stormys and we kicked off the 4th of July weekend right.
TURKEY-ARUGULA BURGERS (makes 4)
– 1 lb. ground turkey
– 1 cup arugula
– 1/4 onion, diced
– 2 tbsp. dijon mustard
– kosher salt & pepper (maybe 1 tsp. each)
1. Get the grill (or grill pan) ready.
2. In a bowl, combine turkey, feta, onion, mustard and salt and pepper.
3. Dig in with your hands and mix it all together.
4. Form mixture into 4 equal burgers.
5. Grill for maybe 3-4 minutes on each side.
6. Serve on a bun with more arugula and mashed avocado, and enjoy the weekend.
I don’t know about you guys, but for me, summer doesn’t really begin until I’ve had at least one watermelon (“I carried a watermelon?“). They feel like such a summer indulgence, and they’re one of my favorite bases for salads. This combo of watermelon, cucumber & avocado is perfectly sweet, crunchy and creamy, and the lemon-lime dressing pulls it all together. Throw in some chopped fresh basil, mint and chives and dig in. Nobody puts Baby in the corner.
SUMMER SALAD: WATERMELON, AVOCADO AND CUCUMBER WITH HERBS (serves 4)
– 1 English cucumber, peeled and diced
– 2.5 C. seedless watermelon, cubed
– 1.5 avocado, cubed
– 5-6 basil leaves
– 4-5 mint leaves
– small handful of chives
– Juice of 1/2 lime
– Juice of 1/2 lemon
– 5 tbsp. EVOO
– 1 tsp. Herbamare, or 1/2 tsp. kosher salt & pepper mix
1. Dice the peeled cucumber (if you can’t find an English cucumber, seed a regular one and use that), and put the pieces in some paper towels to drain it a little bit.
2. Dice the watermelon into about the same size pieces as the English cucumber, wrap that in towels too, so that drains.
3. Make the dressing – juice the lemon and the lime, then add the Herbamare or kosher salt/pepper blend. Mix so the seasonings react with the acids of the lemon/lime mixture. Add the EVOO, stir (or shake) well to combine.
4. Roughly chop up all the basil, mint and chives.
5. Add about half the cucumber and half the watermelon to a pretty big bowl. Dice the avocado into similar-size cubes and add half of that to the bowl. Add the remaining cucumber, watermelon and avocado.
6. Add the dressing evenly over the top of the salad. Then add herbs.
7. Mix, serve and enjoy. This doesn’t keep well, but chances are it’ll be gone before you have to worry about that.
I could write a novel about my love for chickpeas. They’re great in salads, soups, smashes and as a base for hummus, they’re packed with protein, they’re little and cute, and apparently I could have been eating these all along as a snack, which would have changed my life. Get your oven up to 425, stat. One of the best snacks ever is just 20 minutes away.
ROASTED CHICKPEAS (makes one dish – enough for 2 people)
– 1 15oz. can of chickpeas, rinsed, drained and dried
– Approx. 1 tbsp. EVOO
– 1/2 tsp. of Kosher Salt
– 1 tsp. cumin
1. Preheat oven to 425.
2. Rinse, drain and pat dry the chickpeas.
3. In a bowl, combine them with the EVOO, kosher salt & cumin. Toss to mix well until the chickpeas are coated.
4. Arrange in one layer on a baking sheet. Roast for 15-20 minutes, shaking the pan every five minutes or so, until they’re crisp.
5. Take out of the oven and let cool, then enjoy.
– 1/3 English cucumber, diced
– Handful of cherry tomatoes, diced
– 2 tbsp chopped parsley
– 1/3 c crumbled feta
1. Cook quinoa according to package directions (make sure you rinse this really, really well first). Set aside to cool.
2. Add cucumbers, tomatoes, parsley and feta to the cooked quinoa, combine.
3. Serve with something else – this is an amazing base for spinach & feta turkey meatballs and tzaiki sauce, or even good on its own.