Saturday, April 16, 2011

Eggs Baked in Tomatoes

This is a great do ahead brunch dish. So tasty and healthy. Surprise your family or friends with a yummy breakfast. For smaller portions you can cut the tomato in half and fill that way! xo

Serves 4

4 Large Tomatoes
Salt & Pepper
8 Eggs
2 Scallions, Sliced
1 C Feta with Sundried Tomatoes or Plain
1/2 C Romano, Shredded
2 Slices Sourdough Bread, cubed, or whatever bread you have!

Preheat oven to 350.

Spray baking dish with Pam.

With a serrated knife, cut off the top of each tomato. Then with a spoon or melon baller gently remove seeds and inner membrane. Place tomatoes in baking dish and season with salt and pepper.
Divide bread cubes, scallions, & feta between tomatoes. Whisk eggs together and divide between tomatoes. Top with Romano. At this point you can refrigerate for baking the next day otherwise bake for 45-50 minutes or until eggs are set. Let rest for 10 minutes before serving. xo

Grilled Spicy Sausage Salad with Pomegranate Mint Dressing

This is the perfect lunch salad! It has the sweet (fig), salty, and spicy thing going on that I love. Hope you do too! xo

Serves 4

Pomegranate Mint Dressing

1/3 C Olive Oil
1/4 C White Balsamic Vinegar
3 T Chopped Fresh Mint
3/4 C Pomegranate Seeds or juice, Available in the frozen section at Trader Joe's
1 T Molassas
1 T Ground Cumin
1 Clove Garlic, Minced
2 T Red Onion, Minced
1/2 T Salt
Blend all ingredients with a wand or blender. Set aside until ready to use.

6 Spicy Sausage, Chicken Habanero or your fave
1 Large Red Onion, Sliced Thick
12 C Spring Mix
3/4 C Goat Cheese, Crumbled
10 Dried Figs or 6 Fresh, Quartered
1/4 C Fresh Mint Leaves, Roughly Chopped

Grill sausages and onions. Slice sausages in thick bite size pieces, set aside.
For dried figs, quarter and place in a microwave safe dish, add 2 T water and microwave for 1 minute and cover until ready to use. This will steam the figs and make them soft, yum! Set aside until ready to use.


Spring Mix & Mint mixed together
Sliced Sausage
Red Onion
Goat Cheese
Top with Dressing

Braised Tomaotes & Fennel with White Beans

This is a great side to any pasta dish. If you have leftovers of these beans you can blend them for a great hummus! xo

2 Large Fennel with Fronds attached
3/4 C Olive Oil
2 t Salt
2 Pints Grape or Cherry Tomatoes
4 Large Oregano Sprigs
3 Large Garlic Cloves, Sliced
1 t Red Pepper Flakes
1 t Pepper
1 15 oz Can Cannellini Beans, Drained
1 15 oz Can Garbanzo Beans, Drained

Preheat oven to 425.
Chop fennel fronds to make `1/2 cup. Trim fennel bulbs and slice 1/4 inch thick.

Heat oil in an oven proof skillet over medium high heat, add fennel slices and sprinkle with 1 t salt. Cook until fennel begins to soften, about 3 minutes. Add tomatoes, oregano, garlic and red pepper flakes. Sprinkle with 1 t salt and 1 t pepper. Mix together.
Transfer skillet to oven and bake until tomatoes are soft, about 30 minutes. Remove from oven and add beans and chopped fennel fronds. Heat through on stove. Garnish with additional chopped fennel fronds.

Rigatoni with Grilled Salmon, Arugula and Lemon

This is a fresh and easy do ahead dinner! You can use canned albacore tuna instead of the grilled salmon if you desire. Serve with a salad and braised veggies! xo

Serves 4

1 lb Rigatoni
1/2 C Olive Oil
6 Garlic Cloves, Minced
1 t Red Pepper Flakes
1/4 C Fresh Lemon Juice
Zest of 3 Lemons
Salt & Pepper to taste, do taste! It's important! :)
5 C Arugula
3 lb Grilled Salmon

Season salmon with lemon pepper seasoning and grill until almost done. Remove from grill, place on a dish, cover with foil and set aside.

Mix together oilve oil, garlic, red pepper flakes, lemon juice and zest, salt & pepper, set aside.

Cook pasta al dente in salted water. Reserve 1/2 C pasta water. In a large skillet over medium high heat, add pasta and lemon olive oil mixture, heat through. Add grilled salmon and arugula and toss to combine. Saute until arugula is wilted, add reserved pasta water. Taste for seasoning and serve!

Thursday, April 14, 2011

Morrocan Carrot Salad

This is a great side dish for the Moroccan Braised Chicken! Enjoy the amazing layers of flavors. xo

1/2 t Cumin
1/2 t Ground Ginger
1/4 t Cinnamon
1/4 t Coriander
1/4 t Cayenne
2 t Gharam Masala
2 t Salt
1/3 C Olive Oil
1/4 C Lemon Juice
2 T White Balsamic or Rice Wine Vinegar
1 T Sugar
3 T Fresh Mint, chopped
1 lb Carrots, Shredded, purchased is fine
1/2 pkg Shredded Purple Cabbage
1 Small Red Onion, slice thinly

4 C Spring Mix

Mix dressing ingredients and whisk or wand together, tasted for seasoning. Add Carrots and onions and let sit until ready to use. When ready to serve place Spring mix in a bowl or on a platter and top with carrot mixture. Can garnish with raisins.

Braised Moroccan Chicken with Dates

Serves 6

4 lbs Boneless Skinless Chicken Breasts & Thighs, cubed
2 T Flour
1/2 t Salt
1/2 t Pepper
2 T Olive Oil
1 Large Red Onion, chopped
4 Cloves Garlic, Minced
2 T Cinnamon
2 T Ginger, ground or Fresh
2 t Cumin
1 t Tumeric
1/2 t Cayenne Pepper or to taste
4 C Chicken Broth
5 T Lemon Juice
2 C Dates, Roughly Chopped
4 C Butter Nut Squash or Sweet Potatoes, Cubed
1/2 C Slivered Almonds
1/2 C Cilantro, Chopped

Place cubed chicken in a bowl with flour, salt and pepper, toss to coat. Heat oil in a large heavy pot over medium heat. Add chicken to cover bottom and brown on all sides, turning occasionally, about 15 minutes. Transfer chicken to a bowl. Repeat with remaining chicken. Reduce heat to medium and add the onion and garlic, saute about 5 minutes or until onions are translucent. Add cinnamon, ginger, cumin, tumeric and cayenne. Stir until fragrant, about 1 minute. Add broth and lemon juice and bring to a boil. Reduce heat to low and add chicken and juices, butternut squash, and dates. Simmer for up to an hour. Garnish with almonds, cilantro and additional cinnamon. Serve over cous cous or rice.