Category: paleo

Four-Layer Mediterranean Dip

 

Last summer my friends and kids spent almost every weekend at Regina’s pool. Everyone would bring something, we’d have a couple cases of juice boxes (for the kids) and coronas (for the adults) and would just swim and eat and hang out. It was one of the best summers I’ve had in a long time…the little things, I know. My friend Adrienne would make this dip almost every weekend, and we’d devour it. It’s hummus, lemon-flavored greek yogurt, feta and then a blend of english cucumbers, red bell peppers, olives, tomatoes and scallions. You eat it with Carr’s water crackers and IT IS THE BOMB.  Ohhhh I’m so excited for pool season to start!!

FOUR-LAYER MEDITERRANEAN DIP (very slightly adapted from House Tweaking)
– 8 oz. plain hummus
– 1 tbsp. dill
– 2 tbsp. lemon juice, divided
– 1 regular size container plain Greek yogurt
– 1/2 tsp. pepper
– 1/3 english cucumber, chopped
– 1/2 small tomato, chopped
– 1/4 red bell pepper, chopped
– 1 scallion stalk, sliced thin (both whites and greens)
– 1/4 c. kalamata olives, chopped
– 1/2 c. crumbled feta

1. Add 1 tbsp. lemon juice and the dill to the hummus, mix well. Spread in 1 layer in a pie pan (clear is best since you can see the layers when it’s finished, but if you don’t have one, no worries).


2. Add the other tbsp. lemon juice and the pepper to the greek yogurt, mix well. Spread that in a thin layer on top of the hummus.


3. Crumble the feta in an even layer over the lemon greek yogurt mixture.


4. Add the english cucumber, tomato, bell pepper, scallions and kalamata olives (make sure these are all chopped in pretty much the same smallish size) over the top of the feta.


5. Serve with Carr’s Water Crackers and feel like Houdini as you watch this disappear.

— On another note, if Memorial Day Weekend was any indication of how this summer’s going to go, it’s going to be awesome. 

Modest Mouse at Ommegang – it poured but we had a blast

An unbelievable meal at the Red Caboose in Oneonta

“I’m always red.”

Brendan’s first Phillies game!! (He’s from Colorado)

Ommegang 
Otesaga Hotel – so so gorgeous 


Cucumber Roll-Ups stuffed with Avocado-Feta Mousse

My parents had a little dinner party at their house, and we all kind of went overboard with our contributions. I made these cucumber roll-ups and those pear, prosciutto & honeyed goat cheese apps, my dad made his incomparable filet mignon with merlot reduction sauce, and my sister made this insane blackberry, lime & olive oil cake. And my mom just made everything look beautiful, as always.  Anyway, these are super simple, really delicious and healthy too! Brendan helped me make them and he was all, “they’re like little cucumber burritos!” which…yup, I can see it. You can use just about anything as a filler, but you know how I looooves me some avocado & feta.

CUCUMBER ROLL-UPS STUFFED WITH AVOCADO-FETA MOUSSE (makes enough for 8 people as apps but only if you have a bunch of other little delicious apps, too)
– 1 english cucumber, washed, skin on
– 1 avocado
– 1/3 c. feta
– 1 tbsp. dill
– juice of 1/2 a lemon

1. Make the avocado-feta mousse. Dice the avocado, then mash it well.  Combine with the dill, lemon & feta. Taste, then adjust seasonings as needed.


2. With a vegetable peeler or a mandoline (I can’t use these, they truly truly freak me out), shave the cucumber into very thin slices. 


3. Take a small spoonful of the avocado-feta mousse and spread it over each slice of the cucumber. Roll and either secure with a toothpick, or leave as is.



4. Serve and watch your family enjoy. Make a mental note to try and make everything as beautiful as your mom always does. 


(Don’t worry. We went for a 7 mile waterfall hike the next day to burn this all off!)


Cilantro-Lemon Quinoa Salad with Avocados, Tomatoes and Chickpeas

Quinoa all day, every day. I love it. It’s like pasta without the guilt, it’s packed with protein, and goes with just about everything. This salad mixes avocado cubes, cherry tomatoes and chick peas with a cilantro-arugula dressing…it was terrific and would be great for a summer salad (just add the dressing right before serving).


CILANTRO-LEMON QUINOA SALAD WITH AVOCADOS, TOMATOES AND CHICKPEAS
– 1/2 C quinoa, cooked (this makes a surprising amount)– 1 15-oz can chickpeas, drained and rinsed
– 2 C arugula
– 1/4 cup vidalia onion, chopped
– 1 garlic clove
– 1 avocado, diced
– 1.5 C cherry tomatoes, cut in half

Cilantro-Lemon Dressing
– Juice from 1.5 lemons & zest
– 3/4 cup fresh Cilantro
– 1/2 tsp sugar (or to taste)
– 1 tsp Dijon mustard
– 3 tbsp EVOO
– 1/2 tsp ground cumin
– 1/2 tsp kosher salt + ground pepper

1. Make the quinoa – you want to rinse this really, really well so it gets all the bitter tasting dust off. Just when I think I’m finished rinsing, I always give it one more swish, because that dust is yuck. Boil the water and add the quinoa, cook according to package directions.



2. While the quinoa is cooking, put the arugula, the chopped onion and the garlic clove into a food processor and pulse until combined and chopped.




3. In a bigger bowl, add the chickpeas, tomatoes, avocados and cooked quinoa.

4. Combine the lemons, sugar, dijon, cumin, kosher salt & pepper, mix to combine. Add the EVOO & shake it up again.

5. Pour the dressing and the arugula/onion blend on top of the quinoa chickpea mixture and stir well, then add salt and pepper to taste. Let stand for about 10 minutes to let everything combine.


Salmon Baked in Parchment with Spinach and Feta

 This is the easiest way to make fish ever. Ever. It’s pretty, packed with flavor, and healthy for you too. The fish basically steams itself in its own juices and whatever else you add to it, and the end result is incredible. Plus, cleanup is minimal, since you can just eat it right out of the parchment if you want. If you’re not a fan of feta, you can skip it, but why not just try it, because spinach and feta is awesome.

SALMON BAKED IN PARCHMENT WITH SPINACH AND FETA (serves 2)
– 2 salmon filets
– 2 cups spinach, divided
– 4 slices lemon
– curls of basil butter
– 1 shallot, sliced
– 2 cloves garlic, thinly sliced
– 1 tbsp EVOO, divided
– Couple crumbles of feta
– Kosher salt & freshly cracked black pepper

1. Preheat the oven to 400.

2. Tear off a decent size of parchment paper. Fold it in half so you know which side you’re going to be working on.

3. Rub 1/2 a tbsp of EVOO on the right side of the parchment paper.


4. On top of that, add 1/2 a cup of the spinach, 1/2 a shallot, sliced, then 1 filet of salmon.


5. Cut a couple shallow slices into the salmon, then season it with Kosher salt & black pepper. Top with 2 of the slices of lemon, 1 clove garlic, sliced, & some curls of the basil butter.

6. Crimp up the ends of the parchment paper so it makes a little pouch. Follow steps 2-6 with the other piece of salmon.


7. Put the parchment packets on a baking tray on the lowest rack of the oven, cook for approx. 20-25 minutes or until cooked through.


8. Open up the salmon packets (don’t toss the juices in the bottom, because they’re the best), carefully arrange the salmon & the veggies on top of some fresh spinach, then add some feta crumbles.  We had this with tuna tartare for one of the prettiest dinners I’ve made in a long time.

Simple Mango Salsa

   
We’re halfway through April, so it’s almost summertime, right? This winter has been endless. Mangoes make me feel like I’m in the tropics, and they’re also apparently amazing for you – they have health benefits for everything from clearing up your skin to lowering cholesterol. Throw together this mango salsa and then freeze whatever leftovers you have to make smoothies. Mang-oes! Mang-oes! Mang-oes!


SIMPLE MANGO SALSA (makes approx. 2 cups)
– 1 mango, peeled and diced
– 1/4 c. finely chopped red onion
– juice and zest of half a lime
– handful chopped cilantro
– pinch of kosher salt
– 1 tsp. EVOO

1. Peel a mango with a vegetable peeler, then dice it. Add to a bowl.


2. Dice the red onion, chop the cilantro and add to the mango. 


3. Add lime juice & zest, then salt. Mix everything together.

4. Add the EVOO, taste & adjust seasonings, serve either by itself, with chips or as a side – this is great with fish dishes.

Moroccan Zucchini and Chickpeas over Couscous



When I lived in Paris, I basically ate one of two things: Moroccan food or a baguette and a hunk of brie. I think it’s only because we walked everywhere that I stayed skinny, but man, I miss that 21 year old metabolism. This zucchini and chickpea blend has enough of that Moroccan spice to it that it makes me feel like I’m back in Paris again – plus it’s delicious, super quick to make and pretty healthy for you, too. AND, it has the bonus of being made with stuff you probably have in your refrigerator right now. LET’S MAKE IT!!


MOROCCAN ZUCCHINI AND CHICKPEAS OVER COUSCOUS (serves 4-6)
– 1 vidalia onion, sliced
– 2 zucchini, cut into 1/4 inch rounds
– 2 cans chickpeas, rinsed and drained
– 1 tbsp. butter
– 1.5 cups chicken broth
– 1 cup chunky crushed tomatoes
– 4 diced garlic cloves
– 2 tbsp. lemon juice
– handful chopped parsley
– 1/2 tsp. paprika
– 3/4 tsp. ground cumin
– 1/2 tsp. dried oregano
– 1/4 tsp. ground tumeric
– 1 tsp. kosher salt.
– 1 box of couscous, cooked (leave this out if you want to make this gluten-free)

1. In a french oven (ooh, la la) melt the butter.  Cook the onion over medium heat until translucent, approx. 5 minutes.

2. Add garlic and cook approx. 90 seconds, until fragrant. 

3. Add paprika, cumin, oregano & tumeric and cook for 30 seconds.

4. Add broth, tomatoes & salt. Bring to a simmer and  cook, covered for 10 minutes.

5. Add chickpeas & zucchini and cook, covered, until zucchini is just done (approx. 12 minutes longer). Make the couscous during this step so everything’s ready at the same time.
 

6. Add parsley & lemon juice, season to taste and serve over couscous.
Congrats to everybody who ran the inaugural Scranton Half Marathon this past weekend – what a great day!


Shaved Apple & Fennel Salad with Lemon and Toasted Walnuts over Arugula

Oh, Gwyneth Paltrow. She seems to get a lot of shade thrown her way for the Goop blog, the way she can do things like ask her celeb friends not to do interviews with a magazine that’s threatening to expose her, her kids’ names, her “conscious uncoupling”…etc. I get it to some degree, but come on – she’s freaking Gwyenth Paltrow. She’s been in serious relationships with Brad Pitt, Ben Affleck and Chris Martin. She’s an Oscar winning actress. Her mom is Blythe Danner and her godfather is Steve Spielberg. She’s run in some pretty heavy circles probably since she was born, so can we really blame her for thinking it’s normal for everyone get a wood-fired oven in their backyard? I think  her ‘I am who I am” attitude is judged as not apologetic enough, but honestly, if I were her I wouldn’t be apologetic for what I grew up in and what things I enjoy either. I think she just is who she is, and frankly, that seems pretty cool. To summarize: Get it, girl. Now, Anne Hathaway, on the other hand…  Anyway, the recipes on Goop are awesome – super super clean, healthy and delicious. This salad is adapted, and I’m going to be making it alllllll the time. Brendan even said it was the best salad he’s ever had.


SHAVED APPLE AND FENNEL SALAD WITH LEMON AND TOASTED WALNUTS (serves 2-4)
– 1 bulb fennel, top parts cut off (but leaves saved), core removed.
– 1 tart apple
– Juice and zest of 1 lemon
– toasted walnuts, approx. 1/3 cup
– approx. 3 tbsp. EVOO
– kosher salt & pepper
– Arugula (optional)

1. With either a julienne slicer or a Cuisinart food processor with a slicer attachment, shave the fennel bulb and the apple into paper-thin slices (this really makes a difference in the overall salad). Put into a bigger bowl.


2. Over medium heat, toast the walnuts, shaking the pan every minute or so and making sure they don’t burn.


3. Zest and juice the lemon, then add to the bowl with the apple and fennel shavings. Add kosher salt & pepper, mix well to combine.


4. Add EVOO and walnuts, mix. Top with the toasted walnuts and a couple fennel leaves.

5. If using arugula, I just arranged some on a plate, juiced a little lemon over it, then added the apple/fennel salad on top of the arugula leaves. The apple/fennel dressing will work as enough dressing for the arugula.

6. We had this with salmon burgers with a simple lemony dill sauce on avocado toasts. So good.   

Sesame Edamame, Avocado and Mozzarella Salad with Cilantro and Scallions

When I took the first bite of this, I didn’t know if I was crazy about it, and then I kept taking bites as I was making other things, and all of a sudden it just got delicious. I think the flavors really need to meld together with the dressing, so dress it at least 30 minutes before serving. Look at how pretty all that green is!

SESAME EDAMAME, AVOCADO & MOZZARELLA SALAD W CILANTRO & SCALLIONS (serves 4)
– 1 bag frozen edamame, shelled
– 2 avocados, diced
– 1 cup mini mozzarella balls, if you can find them, otherwise you can just use pieces of a regular ball of mozz
– handful of cilantro
– 4 scallions, sliced
– 1 tbsp. sesame seeds

Dressing:
– 1.5 Tbsp sesame oil
– 1.5 Tbsp. Rice Vinegar
– 1 Tbsp. Balsamic Vinegar
– Kosher Salt & Pepper, to taste.

1. Cook the edamame according to package directions. Add to a medium-sized bowl and set aside to cool while you make the dressing.

2. Get a mason jar, and add the balsamic & rice vinegars.  Add the kosher salt & pepper so they react with the vinegars, and shake it up a little.

3. Add the sesame oil to the vinegars, shake well to combine.

4. Chop some cilantro and slice the scallions.

5. To the bowl with the edamame, add mozzarella, cilantro, scallions, and sesame seeds.

6. Cube avocados. The easiest way to do this is to cut an avocado in half, get rid of the pit, then cut a grid into the avocado. Run your knife around the perimeter of the gridded avocado, and you should be able to squeeze out the avocado cubes.

7. Gently fold the avocado into the bowl with the edamame mix.  Add the dressing and mix well to combine. 

Avocado Feta Toast

This has the double benefit of being really great for you and also totally delicious. I would eat avocados and feta at just about every meal and on just about everything, so anytime I can combine those two things, plus get a filling breakfast, I’m down.

AVOCADO FETA TOAST
– Good bread (this makes a difference, you want something a little hearty that will stand up against the avocado-feta mix). I used an organic rosemary-olive oil loaf this time.
– Approx. 1/4 avocado per toast slice
– Crumbled Feta, approx 1 tbsp. per toast slice
– Kosher salt

1. Mash the avocados, then add the feta. Blend well and add Kosher salt to taste.


2. Spread on good toasted bread. Top with olive-oil poached eggs for a full heart-healthy fats and protein kind of  breakfast.

Zucchini Ribbon Salad with Lemon, Toasted Almonds, Basil and Shaved Parm

 

I honestly couldn’t believe how delicious this was. It’s so light and pretty, the toasted almonds give it that added little crunch and substance, the julienned basil is lovely, and a simple lemon and EVOO dressing brings the whole thing together. Brendan took one bite and said, “I don’t even like raw zucchini, but this is amazing”. Ummm…agreed. I have a feeling I’m going to be making this a lot this summer. 

 ZUCCHINI RIBBON SALAD WITH LEMON, TOASTED ALMONDS, BASIL AND SHAVED PARM (SERVES 3-4) 
– 4 medium-large zucchini, shaved into ribbons with a peeler (approx. 1 zucchini per person) 
– 5-6 large leaves basil, julienned 
– ¼ C. toasted almond slices (I like slices instead of slivers, I think the crunch is just enough) 
– Shaved curls of fresh parmesan cheese 
– Juice of ¾ a lemon 
– 1.5 Tbsp. EVOO 
– Kosher Salt & Pepper 

1. Wash the zucchini, then peel into ribbons with a vegetable peeler. I tossed the very first peels that were all green, but kept the rest of them with some green on the sides for a little color. I also stopped when I got down to the seeded middle part, so that the ribbons looked nicer. Add zucchini ribbons to a large bowl. 


2. Squeeze a lemon over the zucchini so that it really soaks in. Add the kosher salt and pepper, then use tongs to gently mix it all together. Let it sit and absorb while you make the rest of the salad. 

3. Bring a small sauté pan to medium heat, then add almond slices. Shake the pan a couple of times and keep a close eye on these so they don’t burn. They should be toasted in 2-3 minutes, tops. Add almonds to the bowl with the zucchini. 

4. Julienne some basil. You can chop it, but the ribbons of basil look so pretty with the ribbons of zucchini. All ribbons, all the time! To julienne, stack the leaves on top of each other, roll them into a little cigar-like shape, then slice from the top down. Throw the basil in with the zucchini and almonds. 


5. Drizzle EVOO over everything, use the tongs to mix together. 

6. Top with some curls of parmesan cheese. Serve immediately.