Tortellini with Broccolini & Pesto

This is one of my sister's favorites and has become one of mine as well. It can be rich with the combination of pasta, cheese and pine nuts. But, the basil, parsley and fresh bite of broccolini balance it out perfectly for a delicious spring or summer meal!

Ingredients:

• 1 pound tortellini
• 1 bunch of broccolini cut into florets
• ½ cup Pesto (recipe below)
• ½ cup French Vinaigrette (recipe below)
• Salt and freshly ground pepper to taste
• Freshly grated parmesan cheese
• Toasted pine nuts

Whisk the pesto and vinaigrette together and set aside.

Bring a large pot of salted water to a boil. Blanch the broccolini in boiling water for 3 or 4 minutes until just tender. Drain with a slotted spoon and cool in an ice bath to stop the cooking process. Cook the tortellini in the same water you cooked the broccolini in, according to the package directions.

Combine the tortellini and broccolini in a serving bowl and toss with the pesto vinaigrette dressing. Season with salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts and serve.

French Vinaigrette

• 1 cup olive oil
• 2TBS freshly squeezed lemon juice
• 4TBS white wine vinegar
• 2TBS Dijon mustard
• 1 garlic clove minced
• Salt & Pepper to taste
• 1 TBS each basil tarragon and oregano

Whisk ingredients together

Pesto

• 2 TBS toasted pine nuts
• 1 garlic clove crushed
• Salt & Pepper to taste
• 1 cup fresh Basil leaves
• 1 cup Italian parsley leaves
• 4 ounces Parmesan cheese
• ½ cup olive oil

In a food processor, pulse to combine the basil, Italian parsley, pine nuts, garlic, and parmesan cheese. With the machine running add the olive oil gradually and process until creamy and smooth. Add salt and pepper to taste.

Wild Rice, Citrus & Herb Salad

I love the fresh flavors of summer, especially the combination of different herbs. This salad is great for a party, picnic in the park, or make it all for yourself and enjoy it all week long. You can change up the vegetables and fruit to make it a seasonal salad all year long.

Ingredients:

2/3 cup Jasmine Rice

1/2 cup Wild Rice

Juice of 1 lemon

Salt

Black Pepper

1 small red onion, chopped

1 cup pomegranate seeds

1 cup chopped, roasted asparagus 

1 avocado

Zest of 1 orange

1 cup feta cheese

3 tablespoons each, chopped Italian parsley, chives and basil

3 tablespoons each, toasted pine nuts and chopped walnuts

Dressing:

1 small shallot, minced

2 tablespoons champagne vinegar

1/3 cup fresh pomegranate juice

Zest & juice of an orange

Salt & Pepper

2/3 cup extra virgin olive oil

(Wisk all ingredients together and let sit in the refrigerator for 10-15 minutes)

Cook the jasmine and wild rice according to the directions on the package. Cool slightly and combine both rices in a large bowl. Squeeze the juice of 1 lemon onto the rice and toss with salt and pepper. Let it sit while you prepare the rest of the ingredients. Mix in the asparagus  red onion, and pomegranate seeds. Pour half of the dressing in and mix it together. Next, add the nuts, cheese and herbs and toss. Add the rest of the dressing just before serving. 

(You can also serve this over a bed of lettuce the next day with leftovers!)

Mac & Cheese

There's nothing better than comfort food on a cold, stormy night. This mac and cheese casserole makes enough to have leftovers too!

Ingredients:

• 1 lb. sharp cheddar cheese
• 1/2 lb. gruyere
• 1/2 lb. fontina
• 6 cups milk
• 1 cup panko bread crumbs
• 1 cup parmesan
• 1/2 cup butter
• 1/2 cup flour
• 2 tsp. dry mustard
• 2 tsp. freshly grated black pepper
• 2 tsp. salt
• 1 tsp. white pepper
• 16 oz. pasta (favorite shape: spirals, shells, elbows, etc.)

Cook the pasta according to the directions on the package in a large pot of boiling, salted water. Drain the pasta, and shock it with cool water.

Pre-heat the over to 350 degrees.

Being the sauce by creating a roux. Over medium heat, melt the butter in a large sauce pan. Once the butter has melted and started to bubble, add the flour. Whisk the flour and butter to cook out the raw flour taste for about 1-2 minutes. 

Add the milk and whisk the mixture together. Turn the heat up to medium high and continue to whisk until it starts to bubble around the edges. Then, reduce the heat down to low. 

Add the gruyere, fontina and cheddar, one handful at a time. Whisk each part until it has melted before adding more cheese. After all the cheese is incorporated, add the salt, both peppers, and mustard and stir completely. 

Add the pasta to a baking dish and pour the sauce over the pasta. Sprinkle the parmesan over the top and the panko bread crumbs. Bake for 45 minutes. Cool slightly and serve!

Thai Green Curry

One of my favorite Thai dishes, brought to your kitchen. I love the combination of sweet and spicy flavors. Mix the green curry paste with coconut milk and your choice of tofu, shrimp, chicken or mixed veggies and you've got yourself a delicious Thai dinner!

Ingredients:

(adapted from The Pretty Blog)

•        4 fresh green chilies, deseeded and roughly chopped
•        2 T chopped fresh ginger
•        3 cloves garlic, chopped
•        1 t dried coriander
•        1/2 t dried cumin
•        1-2 cups of fresh cilantro leaves, roughly chopped
•        2-3 T water
•        2 T vegetable oil
•        1 can coconut milk
•        1 t sugar
•        fish sauce
•        2 t lime juice
•        salt
•        fresh cilantro for garnish
•        tofu, shrimp, chicken (cut into thin strips), or mixed veggies

In a food processor, combine chilies, ginger, garlic, dried coriander, cumin, fresh cilantro and process to a paste. Add a few tablespoons of water to create the right consistency.

In a wok, heat oil over high heat. Add the paste and fry quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add tofu, shrimp, chicken or veggies and cook in liquid for 5 minutes, covered.

Add sugar, a few drops of fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.

Serve on Thai rice, and top with green onions and fresh cilantro leaves.

Roasted Butternut Squash Tacos

Life can get busy! So, here's a dinner idea that's fast, healthy and filling! Cut butternut squash into cubes (make sure you seed it and peel the skin off) and toss on a baking sheet with olive oil, salt and pepper. Roast in a 400 degree oven for 25 - 30 minutes. Allow them to cool slightly while you place tortillas in the over for a minute or two to heat them up. Then, put the tacos together by spreading guacamole on the tortilla and top with black beans and roasted butternut squash. Quick, easy, and a delicious weeknight meal!

Tomato Soup

The weather can be unpredictable in the Spring. This weekend we had a few beautiful, sunny days, and then the clouds came in. The mix of the cooler weather and the need to detox after all the Easter candy, called for this tomato soup. It's light, healthy and will warm you up on a chilly day. I like to make a big batch and save the extra for an easy meal that I can heat up again during the week.

Ingredients:

• 1 (28-ounce) can diced tomatoes
• 2 pints cherry tomatoes
• 1 medium yellow onion (diced)
• 1 medium carrot (peeled and diced)
• 3 garlic cloves (minced)
• 4 cups chicken broth
• 1/2 cup fresh chopped basil
• 1 Tbs. fresh chopped oregano
• 1 tsp. fresh chopped thyme
• 1 tsp. red pepper flakes
• salt and pepper
• olive oil

Heat the oven to 400 degrees. Spread the cherry tomatoes evenly on a baking sheet and toss them with a little olive oil, salt and pepper. Roast for approx. 35 minutes until then are shriveled with a few brown spots.
Meanwhile, in a pan, heat a little olive oil and saute the onion and carrot with salt and pepper until the onion is translucent. Then, add the garlic, oregano, thyme and red pepper flakes and saute for another minute or so. Next, add the canned tomatoes and their juices along with the roasted tomatoes, and chicken broth and bring to a boil. Reduce the heat and add the basil, then cover the soup and allow it to simmer for 30 - 40 minutes. Using an emersion blender, puree the soup until smooth. Add salt and pepper to taste and serve with croutons and a basil leaf on top.

Ice Cream Pie

It's time to celebrate!
When Ryan and I first started dating (waayyy back in the day) I learned about ICP when he was going home for Winter Break and his mom had it waiting in the freezer for him. He was drooling while explaining the layers of oreos, fudge, carmel and ice cream that go into this dessert. I knew I had to get this recipe to have on hand for Birthdays and Special Occasions. Today is definitely a special occasion and a reason to celebrate. Ryan took Dental Boards, Part 1 today and there is an Ice Cream Pie with his name on it in the freezer!
Next time you have a party to go to, or something special to celebrate, make an ice cream pie. This rich and delicious dessert is guaranteed to be a crowd favorite.

Crush oreos and butter together to make the crust

In a double broiler combine ingredients for fudge sauce

Fudge Sauce

Press crust into bottom of springform pan

Drizzle carmel sauce in between layers of ice cream

Top with crumbled oreos and drizzle fudge sauce on top

Ice Cream Pie

Ice Cream Pie:
Ingredients:

• 1 package Oreos
• 2 1/2 gallons of Ice Cream (I used "Fudge Tracks" and "Salted Carmel")
• 1 package semi-sweet chocolate chips
• 2 sticks butter
• 1 can sweetened condensed milk
• 1/4 cup Karo Syrup
• 5 tablespoons of your favorite carmel sauce

Crust: In a food processor (or using a mortar & pestle), crush 3/4 of the oreos with 1 stick (1/2 cup) of butter. Once combined, press the crust into the bottom of a springform pan and freeze.

Fudge: Create a double broiler by boiling water in a pot and putting a heat proof bowl on top of the pot so that you can melt the ingredients. (You can also do this in a microwave, just be careful not to burn the chocolate and butter). Combine the sweetened condensed milk, 1 stick butter, karo syrup and semi-sweet chocolate chips into the bowl and melt ingredients together.

When the crust has hardened, pour a layer of fudge on top of the crust and freeze again. Next, use 1 of the 1/2 gallons of ice cream and create the first ice cream layer and freeze. Drizzle carmel sauce on top of the ice cream and freeze for a few minutes to harden. Use the 2nd 1/2 gallon of ice cream for the next ice cream layer and freeze again. Last, use the remaining oreos to crumble on top of the pie and then drizzle fudge sauce over the top. Freeze until you are ready to eat!

Bruschetta & Wine

I recently joined the Wine Club at Malibu Wines with two of my friends. As wine club members, not only do we receive 20% off at the tasting room, but we get a quarterly shipment of their wine! This became a great excuse to get together, drink wine and make something delicious to pair it with.

Making different types of bruschetta is not only fun and easy, but it offers a few different options to go with the wine you're drinking. I chose the following toppings for my bruschetta: Pea & Mint; Kalamata Olive, Garbonzo Bean & Red Onion; and a Traditional Tomato. Make a lightly dressed, arugula side salad and you're set for a light dinner and wine night! Warning: you may have garlic fire breath by the end of the night... and probably the next morning too :)

Saddlerock Syrah, Cabernet Sauvignon & Chardonnay 

Pea & Mint Bruschetta

Traditional Tomato Bruschetta

Kalamata Olive, Garbonzo Bean & Red Onion Bruschetta

Bruschetta & Wine Night

Traditional Bruschetta:

• Dice tomatoes and combine them with minced (or pressed) garlic, chopped basil, olive oil, balsamic vinegar, salt and pepper

Pea & Mint Bruschetta:

• Combine thawed peas, garlic, mint, olive oil, salt and pepper in a food processor and pulse until well combined, but still chunky 

Kalamata Olive, Garbonzo Bean & Red Onion Bruschetta:

• In a food processor, combine olives, garlic and a little olive oil. Pulse, and then transfer the mixture to a bowl. Stir in garbonzo beans (drained and rinsed), chopped red onion, a little more olive oil, salt, pepper and fresh squeezed lemon juice

Energy Bars

Jump start your Monday with these no-bake energy bars. They are great for on the go, and a nice "pick me up" in the afternoon to help get you through the day! They keep in the fridge for about 5 days, so you can make enough to enjoy all week. 

Energy Bars:

• 1 cup, chopped dates (pitted)
• 1/2 cup honey
• 1 Tbsp. chia seeds
• 1 Tbsp. ground flax seed
• 1 1/2 cups old fashioned oats
• 1 cup, shelled pistachios
• 1/2 cup dried cranberries
• 1/2 cup dried blueberries
• 1/4 cup yogurt chips

In a food processor, combine the dates, honey, chia seeds and flax seed. Pulse until you have a smooth mixture. You may need to add another tablespoon or two to achieve this consistency.

Transfer the mixture to a large mixing bowl and stir in the oats, pistachios, cranberries, blueberries, and yogurt chips. 

Line a baking sheet with parchment paper and spread the mixture evenly on the baking sheet. Cover and refrigerate for about 30 minutes. Cut into bars and store in a sealed container all week.

Pad Thai

A burst of salty, sweet and tart - pad thai is a simple, yet fresh comfort dish. I found that it gets even better as it sits and the flavors are given time to merry, so you can enjoy left overs all week long! 

Garlic, Cilantro, Basil, Green Onion, Peanuts, Bean Sprouts, Tofu

Tofu & Chicken Pad Thai

Ingredients:

• Boneless skinless chicken breast
• Tofu
• 7-8 Tablespoons Asian Fish Sauce
• 1 Cup Water
• 2-3 Tablespoons fresh lime juice
• 1 1/2 teaspoons rice wine vinegar
• 4 tablespoons low sodium soy sauce
• 3 1/2 Tablespoons brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne 
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon white pepper
• 4 cloves garlic minced
• 3/4 lb. pad thai noodles (or linguini if you can't find the pad thai noodles)
• 2/3 cup salted peanuts, chopped
• 2 cups bean sprouts
• 3/4 cup cilantro, chopped
• Julienned green onions

Directions:

Clean the chicken and cut it into bite size pieces. In separate bowls, marinade the chicken and tofu  each in 2 tablespoons soy sauce and 1 tablespoon fish sauce. 

In a separate bowl whisk together the remaining fish sauce, water, 2 tablespoons lime juice, brown sugar, salt, cayenne, red pepper flakes, and white pepper. 

In boiling water, cook the pad thai noodles according to the directions on the package. Drain and rinse the noodles to prevent them from continuing to cook. 

In a large frying pan, or wok, heat a little oil and cook the chicken about 3-4 minutes, until just done. Remove and cook the tofu about 1-2 minutes, until just done. Remove and put a little more oil in the pan and add the garlic. Cook just until you start smelling the garlic aroma, then add the cooked noodles and liquid mixture to the pan. Stir continuously, as if you were tossing a salad, so that all the ingredients combine and the noodle start absorbing the sauce. After about 4 minutes, add the chicken, tofu and peanuts. Stir over heat for about 1-2 more minutes. Remove from heat and mix in the remaining lime juice, bean sprouts, green onions, basil and half the cilantro. At this point taste it to make sure the seasoning is just right. I like to add a dash or two more fish sauce right at the end to enhance the flavor. Last, serve and top with remaining peanuts, cilantro and a fresh squeeze of lime (or lime wedge). 

It's Your Lucky Day!

In the spirit of St. Patrick's Day, Ryan and I decided to combine our two favorites: 

Beer and Ice Cream

Top it off with Chocolate Covered Pretzels - what could be better?!

Guinness Beer Floats

We had fun with these green mustaches to celebrate the occasion! 

Avoid being pinched with this geometric green scarf

Click here to shop for this scarf on Etsy

Naturally Dyed Bamboo Scarf

Clean out the toxins with this Green Tea Clay

Check out the Evan Healy line here

Happy St. Patrick's Day!

Breakfast Sandwich

Rise and Shine! There's nothing I love more than waking up leisurely on the weekends, enjoying a great cup of coffee or tea and making a nice breakfast as I ease into the day. I recently discovered that La Grande Orange sells english muffins, homemade each day at their cafe. Pick these up, along with a dozen fresh eggs from your local farmers market, and you've got yourself a delicious breakfast! 

Scrambled Eggs, Cheddar, Cracked Black Pepper, and Sriracha Ketchup

Toasted English Muffins fresh from La Grande Orange

Salad for Dinner

I LOVE making salads. Up until a couple years ago, Ryan (my BF) refused to eat salad. He basically thought of all salads as a house, or caesar salad. He didn't care for either of these because he didn't like anything in them. When I made him try one of mine, he was changed! The key to great salads is using ingredients you like. Ryan isn't a big fan of "creamy" dressing, so I use simple dressings like olive oil, fresh squeezed lemon, salt and pepper for him. I like to try all sorts of combinations, which you will get to read more about in posts to come. Today I wanted to share with you two versions of an arugula salad: Acorn Squash & Arugula and Jicama, Apple & Arugula Salad.

Roasted Acorn Squash

Acorn Squash & Arugula Salad

(with: radishes, red onion, goat cheese, hazelnuts & pepitas)

Jicama, Apple & Arugula Salad

(with radishes, hazelnuts & pepitas)

Acorn Squash:

• Acorn Squash
• Maple Syrup
• Olive Oil
• Red Pepper Flakes
• Salt & Pepper

Preheat the over to 375 degrees. Scoop out the seeds from the acorn squash and slice into 1/2 pieces. Mix the maple syrup, olive oil, red pepper flakes, salt and pepper into a bowl and coat the acorn squash in the liquid. Line a baking sheet with parchment paper and bake the acorn squash for 20-25 minutes. When they have cooled enough to be able to handle, peel the skin off the roasted squash.

Hazelnuts & Pepitas: Toast the nuts on a baking dish in a 350 degrees oven. They only need a couple minutes, so make sure to watch them so they don't burn! Chop the hazelnuts once they have cooled. 

Homemade Ravioli

Making your own ravioli, or pasta is definitely not an easy weeknight meal, but when you have a little extra time it is well worth the effort. The secret to making pasta at home is a little TLC and patients in the kitchen. The fun part  about ravioli is you can fill it with whatever you want! This time, I chose two different fillings: Beets with Goat Cheese and Ricotta with Basil and Italian Parsley. To finish it off, I made a pistachio pesto to add a fresh, rich bite. 

Flour, Salt, Eggs, Olive Oil

Kneed & Form Into A Ball

Roll Out Into Sheets

Beet & Goat Cheese Filling

Ricotta, Basil & Italian Parsley Filling

Homemade Ravioli

Beet & Goat Cheese Ravioli with Pistachio Pesto

Homemade Ravioli:

• 2 cups flour
• 3 eggs
• 1 teaspoon salt
• 2 tablespoons olive oil

Mix the flour and salt together and create a well in the flour. Crack the eggs into the well and using a fork, start mixing the eggs and flour until you have incorporated all of the flour. Kneed the dough and form it into a ball. Brush the dough with a little olive oil, cover with saran wrap and allow it to rest for 30 minutes or so. Next, roll out the dough, using flour as needed, until you have thin sheets of pasta. Mix together any combination you choose for your filling. If you choose something that needs to be chopped (such as beets, in my case) make sure it chop them to bite size pieces. Take a small spoonful of filling and line the pasta sheets, leaving about a 1 inch border in between each scoop. Make an egg wash by beating 1 egg with a little water. Use this to brush the sides of the ravioli. This will act as the "glue" to hold the filling in. Fold the sheet of pasta over the filling and press down on all sides to make sure there are no air bubbles. Last, cut the ravioli into squares. To cook: boil water and add ravioli a few at a time into the pot. When they rise to the surface they should be just about cooked (approx. 3 minutes).

Pistachio Pesto:

• Roasted, unsalted pistachios
• Basil
• Italian Parsley
• Garlic
• Pecorino, finely grated
• Scallions
• Olive Oil
• Salt to taste 

I saw this recipe in a magazine and it called for mint, which I was really excited about. Unfortunately, when I went to the store, they were fresh out of mint, so I had to improvise. It turned out delicious, but I am anxious to make it again with mint next time!
Combine the pistachios and garlic in a food processor and pulse. Add the basil and italian parsley and while the machine is running, drizzle in olive oil until the consistency is close to a paste. You don't want to over process it because you still want texture to your pesto. Transfer the pesto to a bowl and stir in the pecorino and scallions. Add salt to taste. If you need more olive oil, add as needed.

Salad Shaker

Here's a fun idea for a quick, easy and healthy lunch you can take with you on the go. The best part is you can do everything ahead of time! Choose your favorite vegetables, or see what is in season at your local Farmer's Market and create your own "shaker" with all your favorite things. When you're ready for lunch, add dressing, shake it all together, and voilà! Lunch is served.

Quinoa Salad Shaker Ingredients

Mushrooms, Red Onion, Edamame, Red Bell Pepper,

Sugar Snap Peas, & Yellow Bell Pepper

Ready to shake and eat!

Quinoa Salad Shaker:

Cook 1/2 cup quinoa with 1 cup water. Combine both ingredients in a pot and bring to a boil. Place the lid on top and simmer for 15 minutes. Allow quinoa to cool.

Chop all vegetables approximately the same size. Layer them equally in a jar, or tupperware that you can take with you on the go. 

When you're ready to eat add dressing, shake it up and enjoy! 

Dressing:

Wisk olive oil, fresh squeezed lemon juice, salt, pepper, and italian parsley (chopped) together. This makes for a quick, refreshing salad dressing that won't take away from the fresh flavors of this salad.