Friday, August 7, 2015

Marinated Zucchini Salad

Along with mushrooms, we have gotten a lot of zucchini and summer squash.
This NYT recipe was the perfect healthy side dish for a summer BBQ.

yields: 4 servings

1 lb medium or small zucchini (mixture of yellow and green)
3 tbs lemon juice
1 clove garlic, minced
3 tbs extra virgin olive oil
2 tbs finely chopped mint

  1. Using a julienne peeler, make zucchini noodles (or just slice them as thinly as you can). 
  2. Mix together lemon juice, garlic, olive oil and mint. Toss with zucchini. 
  3. Cover and refrigerate for at least 2 hours. 
  4. Enjoy!

Mushroom Salad with Garlic Parsley Vinaigrette

We get A LOT of mushrooms in our CSA, so I needed a quick and easy recipe for a BBQ and found this one on the food network.

yield: 6-8 servings

1 lb button mushrooms, thinly sliced
2 tbs finely chopped shallots
1 large clove garlic, minced
2 tbs freshly chopped Thai basil leaves
1 ½ tbs spicy brown mustard (I used Nathan's)
¼ C red wine vinegar
½ tsp salt
¼ tsp black pepper
5 tbs olive oil

  1. Combine all ingredients except the mushrooms into a jar. Cover & shake vigorously for 15 seconds.
  2. Place the mushrooms in a medium glass bowl.
  3. Toss mushrooms in vinagrette.
  4. Refrigerate for at least 10 minutes, to allow mushrooms to marinate.
  5. Enjoy!

Cookie Dough (for snacking!)

I am known to eat cookie dough right out of the tub or mixing bowl.
Here is an egg-free recipe for that cookie dough craving (without the risk of salmonella) - it is DELICIOUS!

yield: 8 servings

1C + 2 tbs flour
½ tsp baking soda
½ C salted butter, room temperature
6 tbs granulated sugar
6 tbs brown sugar
½ tsp vanilla extract
1C semi-sweet chocolate chips
2 tbs water

  1. Combine all of the ingredients except for the chocolate chips in a mixing bowl.
  2. Beat mixture on medium, about 2 minutes, until light and fluffy.
  3. Add chocolate chips, beat for 30 seconds until combined. Add more water if you find the consistency too dry.
  4. Make sure to keep it refrigerated if you don't eat it all right away!

Mojito Slushies

I have a huge backlog of recipes that I have tried this summer and am now trying to play catch up.
What is better than a mojito in the summertime? A mojito slushy!
yield: 2-3 mojito slushies

⅓ C lime juice
¼ C simple syrup
¼ C fresh mint leaves
½ C light rum
5 C crushed ice

  1. Add everything to the blender.
  2. Blend on high until it reaches slushy consistency (personal preference).
  3. Enjoy!

Tuesday, April 7, 2015

Quick & Easy Seasoned Corn

I love corn, but I am always on the hunt for something new -- and being quick and easy to prep is an added bonus.
This recipe fits the bill, and was pretty delicious! It wasn't a flavor profile I've had before, but it went well with a variety of things.

16oz frozen corn
2 tbs salted butter
1/3 C parmesan cheese
1/4 tsp garlic powder
1/2 tsp pepper
1/2 tsp paprika

  1.  Melt butter in a medium skillet over medium heat.
  2. Add frozen corn (no extra water).
  3. Cook for 5-7 minutes, stirring every ~2 minutes. 
  4. Add seasoning, keep stirring until all corn is coated.
  5. Add cheese, stir for 10 seconds.
  6. Enjoy!

Monday, March 30, 2015

Vodka Sauce

I love pasta. I also love a variety of pasta sauce.
This sauce  had slightly more of a vodka bite than I'm used to, but was delicious (with ravioli and chicken cutlets!).

2 tbs olive oil
2 tbs salted butter
1 medium onion, chopped finely
3 cloves garlic, minced
1C vodka
1 (14oz) can tomato puree
1C heavy cream
1/8 tsp crushed red pepper flakes
1C grated Parmesan cheese

  1. In a large skillet over medium heat, add olive oil and butter.
  2. Once butter is melted, add in onion and garlic.
  3. Cook for 2 minutes, stirring occasionally.
  4. Pour in vodka, stir, and cook for 3 minutes.
  5. Reduce heat to low and stir in tomato puree and heavy cream.
  6. Allow to simmer, stirring periodically.
  7. Stir in crushed red pepper flakes.
  8. Stir in cheese.
  9. Let cook for 5 minutes, stirring periodically.
  10. Enjoy!

3 Ingredient Chocolate Banana Pancakes

I had seen all over the internet, the phenomena of making pancakes using bananas instead of flour.
After seeing how easy this could be, I gave this recipe a try.

The verdict? Taste was great, but texture was weird. I would definitely make these again, but will just prepare myself for the eggy texture that is absent in "regular" pancakes.

yield: ~6 medium pancakes

1 large banana
2 large eggs
1 scoop chocolate protein powder (I used Quest)

  1. Heat a skillet over medium heat.
  2. While pan is heating, mash banana in a medium bowl. 
  3. Mix eggs into the mashed banana until well combined. 
  4. Add protein powder to the bowl, mixing until smooth (-ish, as smooth as you can get it).
  5. Spray skillet with cooking spray.
  6. Pour batter into skillet (this depends on how big you want your pancakes on the small-medium-large scale).
  7. Cook until the bottom appears set (~60 seconds) and flip.
  8. Cook for an additional minute.
  9. Serve warm (and with butter and syrup if that's your thing).
  10. Enjoy!

Wednesday, March 18, 2015

Sweet & Spicy Green Beans

This is another CSA recipe-- easy and delicious, with a little bit of a kick!

3/4 lb fresh green beans, trimmed
2 tbs soy sauce
1 clove garlic, minced
1 tsp garlic chili sauce
1 tsp honey
2 tsp canola oil

  1. Arrange a steamer basket in a pot over boiling water; steam green beans 3-4 minutes.
  2. In a small bowl, mix soy sauce, garlic, garlic chili sauce, and honey.
  3. Heat canola oil in a skillet over medium heat. 
  4. Add the green beans and fry for 3-5 minutes.
  5. Pour in soy sauce mixture.
  6. Continue cooking and stirring for 2 minutes, until liquid is nearly evaporated.
  7. Enjoy!

Maple Glazed Carrots

Every week, our CSA sends out an email of recipes to go with our week's haul.
This past week we got a bunch of rainbow carrots (I'd say probably 10 medium sized carrots), and opted for their maple glazed carrot recipe as a side dish.
It was fast, simple, and delicious.

1 bunch carrots (~10 medium sized carrots)
2 tbs salted butter
2 tbs maple syrup
1/8 tsp sea salt

  1. Wash carrots thoroughly (do not peel).
  2. Slice thinly in rounds.
  3. Melt butter in skillet over medium heat.
  4. Add carrots and cover with a lid.
  5. Cook for 5 minutes, stirring every so often, until carrots are just tender.
  6. Remove the lid; add salt and maple syrup.
  7. Cook 1 more minute, stirring.
  8. Enjoy!

Wednesday, January 14, 2015

Fresh Tomato Sauce

I found this recipe while reading the NYT at work a while ago when I was drowning in CSA tomatoes.
I swapped the canned tomatoes out in favor of my fresh tomatoes, and employed an immersion blender which results in a frothy, creamy, thick, bright orange -- and SUPER DELICIOUS -- sauce.

yield: sauce for 1 lb of pasta

2 lbs fresh tomatoes, diced
5 tbs salted butter, cold
1 onion, diced
2 tsp sea salt (more as needed)

  1. Combine tomatoes and their juices, butter, salt, and onion in a large saucepan. 
  2. Bring to a simmer over medium heat.
  3. Cook, uncovered, for 45 minutes; stir occasionally.
  4. Puree with an immersion blender until smooth.
  5. Enjoy!