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summer

Peach & Tomato Salad with Sherry Basil Vinaigrette

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Peach & Tomato Salad with Sherry Basil Vinaigrette

Peach & Tomato Salad with Sherry Basil Vinaigrette

3 Whole Peaches (I found white peaches to be the sweetest, but whatever is in season and fresh/organic)
2 Large Heirloom Tomatoes
3 Cups Arugula

For the Dressing:

1/2 Cup Basil
1/4 Cup Sherry Vinegar
1/4 Cup Olive Oil
1 Tbsp Honey Dijon Mustard
1 Shallot
Pinch of Salt

  1. Slice the peaches and tomatoes into uniform size pieces
  2. Combine all the ingredients for the dressing into a food process and puree until smooth
  3. Toss the arugula, peaches and tomatoes in the dressing and serve
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Mint Pea Pesto

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Mint Pea Pesto

Mint Pea Pesto

*This dip is AMAZING with the paleo flatbread I posted

1 Cup Peas (frozen or fresh is fine.  if using frozen make sure they are defrosted)
1/4 Cup Basil
1/4 Cup mint
1/2 tsp Garlic Salt
2 tbsp Olive Oil

  1. Combine all ingredients in a food processor or blender
  2. Great for dipping or a sauce with quinoa, chicken, etc.

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Peach, Tomato & Cucumber Salad

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Peach, Tomato & Cucumber Salad

Peach, Tomato & Cucumber Salad

3 Heirloom Tomatoes
1 Cucumber
1 Peach
1/2 Red Onion
1/2 Cup Basil
2 Tbsp Olive Oil
2 Tbsp Balsamic
1/2 Juice of 1 Lemon

  1. Slice the tomatoes, cucumber and peaches in 1/2 inch slices
  2. Slice the red onion into thin half moon slices
  3. Chop or rip the basil into small bite size pieces
  4. Combine the tomatoes, cucumber, peaches, onion and basil on a salad platter
  5. Whisk together the olive oil, balsamic and lemon juice
  6. Pour the dressing on top of salad

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Pesto Chicken & Vegetable Medley

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Pesto Chicken & Vegetable Medley

Pesto Chicken & Vegetable Medley

4 Chicken Sausages
1 Zucchini
1/2 Cup Peas
1 Bunch Asparagus
2 Cups Lacinato Kale
Basil
2 Cloves Garlic
Salt & Pepper
2 Tbsp Olive Oil

  1. Chop the zucchini and asparagus into bite-sized pieces
  2. Blanch the asparagus and zucchini to partially cook and retain color.  Bring a pot of boiling water to boil. Once boiling, add zucchini and asparagus.  Cook for 5 minutes and then drain under cold water
  3. De-stem the kale (saving the stems).  Chop the kale leave into small pieces.  Save the kale stems
  4. Using the kale stems, make kale stem pesto.  Per the recipe use 1 cup chopped kale stems.  Use basil in place of 1/2 cup kale leaves as called for in the recipe.
  5. In a sauté pan add the peas, asparagus, zucchini, kale, olive oil, and minced garlic
  6. Remove the chicken sausage from casing or chop into bite-sized pieces
  7. When the kale begins to wilt, add the chicken sausage and pesto
  8. Cook for 7 minutes or until chicken is completely cooked through
  9. Add salt and pepper to taste

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Sweet & Spicy Popsicles

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Sweet & Spicy Popsicles

About a month ago, I went to the Frieze Art Fair in NYC.  I felt cultured AF until I realized I was spending more time looking at the food than the art.  Sure, the art was great, but the food...

Some of NYC’s most popular food vendors brought their A-Game for this prestigious art show.  I had a mango, blackberry paleta, which is a Mexican popsicle made from real fresh fruit juice.

So fresh and satisfying, I had to make my own pops at home.  I didn't even know I had been paleta-less and basically deprived this whole time!  I made my own version, and kicked it up a notch!

 

Sweet and Spicy Fruit Pops

1 Pineapple cored and cut into pieces

4 oz blackberries

1 habanero pepper *if you do not like spice you can certainly omit the pepper for 100% fruit pops

  1. Slice the habanero pepper, removing the seeds
  2. In a food processor blend the fruit and pepper
  3. Pour the fruit puree into popsicle molds
  4. Inset popsicle sticks
  5. Freeze for hours, best if frozen overnight

 

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