citrus radicchio salad

looking for a new and interesting side dish this summer??
look no further!!
this is fresh, unique and totally doable!
impress your next dinner party with this easy and delicious citrus salad!

Citrus Radicchio Salad
Serves 4-6
Adapted from Cook's Illustrated
2 red grapefruits
3 oranges - I used blood and navel
1 teaspoon sugar
salt and pepper
3 tablespoons olive oil
1 small shallot, minced
1 teaspoon Dijon mustard
1 small head radicchio (6 ounces), cored and thinly sliced
2/3 cup raisins
1/2 cup sliced almonds

Cut away peel and pith from the citrus. Cut each fruit in half from pole to pole, then slice crosswise 1/4 inch thick. Transfer to bowl, toss with sugar and 1/2 teaspoon salt and let sit for 15 minutes.
Drain fruit in strainer set over a bowl, reserving 2 tablespoons juice. Arrange fruit on serving platter and drizzle with oil. Whisk reserved juice, shallot, and mustard together in a medium bowl. Add radicchio, 1/3 cup raisins, and 1/4 cup almonds and gently toss to coat. Season with salt and pepper to taste. Arrange radicchio mixture over fruit. Sprinkle with remaining 1/3 cup raisins and 1/4 cup almonds. Serve and enjoy!

north african roasted cauliflower salad with chermoula

i can't even begin to tell you how much we loved this.
we have dinner most nights with my parents so we doubled the recipe and ate every. last. bit.
the boys loved it (the chermoula is a wonderful spice blend that gives flavor but not heat) and even my picky mama said it was definitely a do-over!
i love, love my new cookbook (see below) and can't wait to try another recipe from it!
i usually tweak recipes but this one was absolutely perfect as is and we can't wait to make it again!!
enjoy!

North African Roasted Cauliflower Salad with Chermoula
Recipe courtesy of “The Complete Mediterranean Cookbook” from America’s Test Kitchen
4 main course servings (we doubled this recipe (so two heads of cauliflower and etc) for four adults and three hungry boys!)
1 head cauliflower (2 pounds), cored and cut into 2-inch florets
2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, sliced 1/4-inch thick
1 cup shredded carrot
1/2 cup raisins
2 tablespoons chopped fresh cilantro
2 tablespoons sliced almonds, toasted
Chermoula:
3/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika

1/4 teaspoon salt
1/8 teaspoon cayenne pepper

*alternatively, we purchased a chermoula blend online (Amazon) and used the same ratio of my ground spice and added the fresh cilantro, garlic, lemon juice, and olive oil*

Adjust oven rack to lowest position and heat oven to 475*.
Toss cauliflower with oil and season with salt and pepper. Arrange cauliflower in single layer in parchment paper-lined rimmed baking sheet. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes. Remove foil and spread onion evenly in sheet. Roast until vegetables are tender, cauliflower is deep golden brown and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.
For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large bowl. Gently toss cauliflower-onion mixture, carrot, raisins and cilantro with chermoula until coated. Transfer to serving platter and sprinkle with almonds. Serve warm or at room temperature.

broccoli quinoa bites

*disclaimer*
bad pictures ahead.
but this recipe is so, so good and such a hit with my boys that i'm really just posting for myself.
they are fast, easy, and completely healthy!
and they freeze like a breeze and are perfect for lunchboxes or a quick lunch with a fried egg on top!
they are also great cold, room temp, or warmed up!
you only need a few ingredients that you probably already have in your pantry and fridge!
go get started!!

Broccoli Quinoa Bites
Makes about 2- 2 1/2 dozen muffins
2 heads broccoli, roughly chopped
1 onion, roughly chopped
1 cup quinoa, rinsed and cooked
1 cup shredded white (or of choice) cheddar plus about a cup more for sprinkling on top
2 eggs

Preheat oven to 375*. Spray or butter 2-3 12 count muffin tins. Set aside.
In a food processor, combine broccoli and onion and pulse until finely chopped.  Remove to large mixing bowl. Add cooked and cooled quinoa, cheddar, and eggs and stir until combined. Press into prepared muffins tins and top with remaining cheddar. Bake at 375* for 20 minutes. Let cool and then remove. Serve warm or cool completely and freeze individually for up to a month. Enjoy!

watermelon yogurt salad

this was...interesting.

delicious, but interesting.

and so easy i'm not sure you even need a recipe.

maybe just that picture of gorgeous summer watermelon so get you through the last few weeks of hot, Texas summer and into (hopefully cool!) autumn.

enjoy!

dollop about a cup of plain Greek yogurt into your bowl. 

add cold, cubed watermelon on top.

sprinkle with pepitas, sea salt, and a dash of cumin.

enjoy!

roasted acorn squash with grapes

this sounds so weird.
grapes?
roasted grapes?
but it was way too interesting for me to pass up!
i tweaked and tweaked some more and the end result was actually really, really good.
enjoy this delicious, winter dish either as a light supper or next to a big grilled pork chop!

Roasted Acorn Squash with Grapes

Serves 2.

1 acorn squash, halved and seeds scooped out and discarded

Olive oil

Salt and freshly ground black pepper

1 onion, thinly sliced

2 big sprigs of rosemary

1 pound of red, seedless grapes, destemmed

2 cups of your favorite rice pilaf (or cooked quinoa, couscous, etc)

Preheat the oven to 425*F.

Rub the acorn squash halves with olive oil and then liberally salt and pepper the insides.  Place them facedown on a large, rimmed baking sheet.  

Spread the onions, rosemary, and grapes around the pan and drizzle with olive oil.  Season with salt and pepper and toss with your hands to coat.

Roast for 20-30 minutes until the squash is tender when poked with a sharp knife.

Remove from oven and carefully turn the squash over onto a serving plate.

Fill with rice pilaf and mound onions and grapes on top and all around.  Discard rosemary.  Drizzle with a bit of olive oil and enjoy!

pumpkin cornbread

I saw this recipe online somewhere and had to try it.
I'm obsessed with pumpkin bread (aren't we all right now?!) and love love cornbread.
So, when I saw this, I said, yes.
Maybe out loud.
Really loudly.

Anyway, I stuck mostly to the recipe that I found but tweaked it here and there.
And it's pretty much exactly what I thought it'd taste like.

Fall is winning in this house.

(and yes, we are still eating clean so we let the boys eat most of this. again, I say, most of it...)

Pumpkin Cornbread
Makes one, 8" round
Adapted from Two Peas and Their Pod
ps-great for breakfast too!
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin puree
1/4 cup canola oil
2 tablespoons molasses

Preheat your oven to 400*.
Combine all dry ingredients in a large mixing bowl and set aside.
Whisk all wet ingredients in a small mixing bowl.
Add wet to dry and fold gently until barely mixed.
Spoon into a greased 8" round cake pan and smooth out the top.
Bake in preheated oven for about 30 minutes, until set and top is getting golden.
Enjoy warm with lots of butter and dark cane syrup!

cold cuke salad

easy, easy. 

and oh so refreshing during a hot summer. 

disclaimer: i don't care for cucumbers. I think they are crunchy bites of nothing. i'll eat them if i have to or if they are atop white bread and cream cheese or in the pretty pitchers at the spa (although pretty sure you aren't supposed to eat those) but otherwise? meh. 

but, when tossed with a bit of this and that and i'm hugely pregnant and hot, i'll take em ;)

Cold Cuke Salad

Serves 2.

1 firm cucumber

Drizzle (2-3 tablespoons) extra virgin olive oil

Drizzle (2 tablespoons) white or red wine vinegar

Big pinch (1/8-1/4 teaspoon) red pepper flakes

Shake or two (1/2-1 teaspoon) toasted sesame seeds

Pinch (1/2 teaspoon) dried dill weed, or to taste, and use double fresh if you've got it!

Salt and freshly ground black pepper, to taste

Peel your cuke, halve lengthwise, and scrape seeds from the insides. Then lay flat on your cutting board and slice into 1/4"-1/2" half moons. Put in a medium bowl and toss with the rest of ingredients. Taste, season accordingly, and enjoy!

go-to salsa for cinco de mayo.

need a banger salsa to take to a party/bbq/cinco de mayo?
this one wins.
hands down fabulous and you'll be the hit of the party.
enjoy!

~~~~

Do you like tomatillos??

I love them.
I.
Love.
Them.
I would so much rather have salsa verde than any tomato-based salsa out there.
Something about the smoky grilled flavor, the obscene amount of fresh cilantro, and the tart fresh lime juice just makes this the ideal salsa. 
For chips, for carnitas, for anything! 
Enjoy!!

Grilled Salsa Verde
Makes about 1 1/2 cups
Nonstick vegetable oil spray
2 pounds tomatillos, husked and rinsed 
1 cup chopped fresh cilantro (or 2 cups, if you are like me)
1/4 cup warm water
2 tablespoons fresh lime juice
1 jalapeño chile, coarsely chopped

Spray grill racks with nonstick spray. Prepare barbecue over medium-high heat.
Grill tomatillos until slightly softened and charred in spots, about 15 minutes.
Transfer to processor. Add cilantro, 1/4 cup warm water, lime juice, and jalapeño; process until almost smooth. Transfer salsa to medium bowl. Season to taste with salt and enjoy!

black bean and sweet potato bowl

possibly my new favorite lunch. 

i have a soaked oat smoothie for breakfast and this for lunch. 

this new kid must love savory! :)

anyway, the possibilities are endless. 

mash sweet potatoes for the base and add sautéed black beans for the topping. 

add an egg!
add quinoa!
add cherry tomatoes!

so. good.
and so healthy!
this is a delicious option that will keep you going through the day!

Black Bean and Sweet Potato Bowl
Serves 1.
one batch cumin black bean spread (and totally leave out the sour cream...we are going for healthy here!)
1/2 sweet potato, cut into half moons
1/4 avocado, diced
salt and pepper to taste

Saute the sweet potato in a bit of olive oil and salt and pepper over medium heat until golden and crispy and cooked through.
Meanwhile, heat the black bean spread and spoon into a dish.
Top with hot sweet potatoes and diced avocado and season to taste!
Enjoy!

spinach cannellini bean dip

this might be my new favorite dip.
it's very close to a hummus but smoother and none of the usual suspects.
it's got tons of spinach, cannellini beans, basil, and olive oil...all healthy!
my toddlers gobbled it up, and honestly? i had a hard time keeping my spoon out of it either!

Spinach Cannellini Bean Dip
Makes about 2 cups
1 can cannellini beans, drained and rinsed
1/2 cup packed basil leaves, rinsed and patted dry
2 cups packed spinach leaves, rinsed and patted dry
1/4-1/2 cup extra virgin olive oil, depending on how "loose" you want it
2 oz. cream cheese, softened
1/4 cup parmesan cheese, shredded
Salt and pepper to taste

Aaaaaand blend until smooth!  Easy as that!
Serve with carrot sticks, toasted pita points, or spread on a tortilla with some chicken for a roll-up!

perfect hollandaise

This is a cheat.
I didn't take step-by-step pictures.
But, again, this is just a journal for me so I want to record my favorite (and easiest!) hollandaise recipe ever.

I made it just the other day for my sweetie's birthday breakfast in bed.
It's our splurge food.
We adore it.
I can totally eat it out of the bowl with a spoon.
I don't.
Very often.

But, hollandaise sauce is so so versatile!  (Besides just a spoon...)
My next favorite, besides over poached eggs, Canadian bacon, and English muffins (as seen above), is smothering steamed asparagus, next to poached halibut fillet.
Yum.
Or over smoked salmon.
Or over smoked salmon omelet!
Oh, the possibilities.

Anyway, the recipe is super easy and doesn't require the typical hollandaise "fuss".
Enjoy!

Hollandaise Sauce
Makes about a cup or so.
2 egg yolks
3 tablespoons fresh lemon juice
1 stick, unsalted butter, melted and cooled just slightly
Salt and freshly ground black pepper, to taste
1 tablespoon dijon mustard (optional)
Hot sauce, to taste (optional)

Get a small saucepan of water simmering.  This will serve as your double boiler.
In the (stainless steel or glass) bowl of a stand mixer, with the whisk attachment, whisk the egg yolks.  Add the lemon juice and whisk until well combined.  With the mixer running, slowly drizzle in the melted butter (it works best if pouring from a spouted container).  If it starts to separate, you are drizzling too quickly!  (Or your mixer isn't whisking fast enough).  *You can absolutely do this without a mixer.  Just use a stainless steel bowl and whisk by hand and drizzle the butter in with the other hand.  It's tricky, but do-able for sure.* Once all incorporated, place the bowl over simmering water and whisk by hand for 5 minutes.  Do not stop whisking.  If it starts to break, lower your heat and whisk faster!  It should start to look very creamy after a couple minutes and continue to thicken as the 5 minutes end.  Once 5 minutes are up, turn off heat and add salt, pepper, and mustard or hot sauce, if using.  Taste and adjust seasonings, as necessary.  You can leave the sauce on the warm water for up to about 10 minutes (while you get the rest of the meal ready), but you'll have to whisk occasionally to prevent separation and breaking.  Serve while warm and enjoy!

ratatouille tarte

this sounds so ho-hum.

but have you ever had ratatouille?

a really decent one?

it's to die for.

my favorite is this one from the smitten.

to. die. for.

anyway, so i found this recipe from ellie krieger and i thought it looked rather ho-hum, myself.

but i convinced myself to try it.

and with some major adaptions, it turned out really nicely!

i actually kinda love it.

it's low fat and would be perfect for the holiday season as a vegetarian appetizer.

we had it as a light main course with a nice glass of white wine.

delicious.

Ratatouille Tarte
Serves 8.
Adapted (significantly) from Ellie Krieger
2/3 cup yellow cornmeal
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
1 onion, thinly sliced
Cooking spray
2 zucchinis, sliced into 1/8-inch rounds
1 cup cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces mozzarella cheese, shredded
1/4 cup fresh basil pesto
1/4 cup freshly grated parmesan

Preheat the oven to 350*.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to mix. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

Increase the oven to 400*. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat and saute onions until soft, about 5 to 6 minutes. Spray a baking tray with cooking spray. Arrange the zucchini and tomatoes on the trays in a single layer and brush/drizzle with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350*. Lay the zucchini slices in a layer on the bottom of tart; cover with 1/3 of the mozzarella cheese and a bit of the basil pesto. Add the onions, top with another 1/3 of the mozzarella and pesto, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm and enjoy!