Grilled Peach Caprese

Grilled Peach Caprese

In addition to having an ingredient theme each week, this week being peaches, there seems to be another theme you may have recognized. That is an endless discussion of ingredients that I hate… and won’t budge on, and one of those that has come up again and again are tomatoes. But have no fear, I had found a much better replacement for tomatoes for my caprese – grilled peaches! Once you try my version, I am guessing you will have no reason to ever look back!

Grilled Peach Caprese

And if I may pat myself on the back one more time, look at those grill marks! This year I bought a small grill pan from Target and it was 100% worth it! If you don’t have an actual grill at home, I highly recommend it!

Grilled peach Caprese Grilled Peach Caprese

Grilled Peach Caprese
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Grilled Peach Caprese

a simple caprese salad recipe that features grilled peaches instead of tomatoes 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 2 peaches
  • Cooking Spray
  • 4 oz fresh mozzarella
  • 8-14 basil leaves

optional

  • balsamic glaze

Instructions

  1. Wash the peaches and basil.

  2. Slice peaches. I got about 4 slice per peach

  3. Spray a grill pan with cooking spray. Put on medium heat. 

  4. Add the peach slices. Cook for 4 minutes, than rotate each slice slightly to get cross marks. Cook for another 4 minutes

  5. Slice the mozzarella into thin slices. 

  6. Rotate the peaches, mozzarella and basil into a pattern of your choosing. 

  7. Serve with balsamic glaze if desired. 

Grilled Peach Caprese

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Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza
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Spinach & Artichoke Pizza

because you cannot talk about artichokes without talking about spinach at least once! 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1-2 artichokes
  • 1.5 tbsp olive oil
  • 2 cups spinach
  • 1 clove garlic
  • 4 individual whole wheat flatbreads
  • 4 oz fontina cheese
  • 1 cup watercress

Instructions

  1. Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)

  2. Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet. 

  3. In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted. 

  4. Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads. 

  5. Add the spinach to each of the 4 flatbreads.

  6. Shred the fontina cheese. Add one ounce to each of the flatbreads. 

  7. Add cooked artichoke hearts to the tops of each flatbread. 

  8. Place the flatbreads in the oven for 5 to 8 minutes. 

  9. After the flatbreads come out of the oven top with fresh watercress. 

Recipe Notes

If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones. 

 

Spinach & Artichoke Flatbread Pizza

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Spinach & Artichoke Flatbread Pizza

Artichoke Hummus

Artichoke Hummus

Can you ever go wrong with hummus?

Of course the answer is no! But how can you make it even better? How about throwing in one of those grilled artichokes from last week! Please and thank you! What makes this recipe even better is using all the remaining artichoke petals as a vehicle for this delicious hummus!

Artichoke Hummus

Artichoke Hummus
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Artichoke Hummus

Artichokes dipped in artichoke hummus! Does it get any better for an artichoke lover?

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp pine nuts
  • 1/2 lemon
  • 1 artichoke heart

Instructions

  1. Rinse the chickpeas, remove the skin if you wish. 

  2. In a food processor, add the chickpeas, tahini, olive oil, minced garlic, and lemon juice. 

  3. Cook the artichoke. (I used a precooked artichoke from earlier this week). 

  4. Add the artichoke heart to the food processor. 

  5. Pulse until high until the ingredients are well combined. 

  6. To serve, grill flatbread, clean radishes, and use the the artichoke petals. 

Recipe Notes

To cook the artichokes see my recipe from last week. 

Artichoke Hummus

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Artichoke Hummus

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Before this week, my first and only experience with Artichokes was when I spent a semester abroad in Rennes, France. I lived with a host family who immersed me into French culture, especially in the food department. My host mom went to the market almost every day, and we only ate produce in season. In Rennes, artichoke season was late summer-early fall. And my host mom certainly took advantage of it. We would eat artichokes as an appetizer to dinner. She always served artichokes with a vinaigrette that contained mustard.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

While I lived with this family, I really tried my best to reform my picky eater ways. And certainly believed I had tricked my host mom into thinking I liked these artichokes. And I don’t really remember the taste of the artichokes because I hated the vinaigrette dipping sauce. But to make a long story short, at the end of artichoke season, my host mom goes, “Amanda, aren’t you so happy that artichoke season is over?” Busted.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

 

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Grilled Artichokes & Pesto

Grilling artichokes ups the flavor of this beautiful spring produce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 Artichokes
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Cooking Spray

For the pesto:

  • 12 leaves basil
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp Parmesan

Instructions

  1. Wash, cut, and clean the artichokes. 

  2. Bring a large pot of water to a boil. Add lemon and minced garlic. 

  3. Place the artichokes face down in the pot. Cover the pot. 

  4. Cook for 25-30 minutes, until the artichoke leaves pull off easily. 

  5. Meanwhile, make the pesto. In a food processor add the basil, pine nuts, olive oil and parmesan. Pulse until well combined. Add a little more olive oil, if the pesto is not a smooth consistency. 

  6. Spray a grill plate. Place the artichokes face down on the grill plate. 

  7. Grill the artichokes on both sides for 5-8 minutes each. 

  8. Serve immediately with pesto! 

Recipe Notes

Need help cleaning and cutting your artichokes? Check out this post. 

Grilled Artichokes & Pesto

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Grilled Artichokes & Pesto

Grilled Artichokes & Pesto Grilled Artichokes & Pesto

Grilled Artichoke & Pesto

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb is a combination so delicious, it’s perfect in all forms! And today’s recipe is no exception!

Strawberry Rhubarb Popsicles

Last week I shared how I come up with some of my recipes. This one was more of a happy accident. I initially made a rhubarb compote to add too first oatmeal, followed by yogurt. And although it tasted great in both forms, I was very unhappy with how all the pictures turned out.

Strawberry Rhubarb Popsicles

So, I had a small jar of compote in my fridge, and needed a new idea for a recipe. I started by searching my fridge, freezer, and pantry for foods that go well with rhubarb. I usually keep my freezer stalked with a variety of frozen fruit, so when it comes to rhubarb, I was drawn to strawberries! Instead of a smoothie bowl, which I shared a couple of weeks ago, I decided to make my frozen mix in popsicle form!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

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Strawberry Rhubarb Chia Popsicles

Strawberry Rhubarb is a combination so delicious, it's perfect in all forms! 

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 popsicles

Ingredients

For the rhubarb compote:

  • 1 rhubarb stalk
  • 1/2 cup water
  • 1/2 cup sugar
  • lemon zest

For the popsicles:

  • rhubarb compote
  • 1 cup frozen strawberries
  • 4 frozen half figs
  • 1 tbsp chia seeds

Instructions

  1. To make the compote, chop the rhubarb into 1/2 inch pieces. Add the rhubarb, water, sugar and lemon zest to a pot. 

  2. Cover the pot and turn the burner on to medium heat. 

  3. Occasionally sir until the rhubarb breaks down and the compote thickens, roughly 10-15 minutes. 

  4. Pour the compote in a jar and let cool in the refrigerator. 

  5. In a food processor, add the frozen strawberries, frozen figs, rhubarb compote, and chia seeds. Pulse until well combined. 

  6. If the mixture is too thick slowly add some of the water. 

  7. Pour the mix into 4 popsicle holders. 

  8. Freeze overnight.

  9. To remove the popsicles, run the mold under hot water. The popsicle will loosen from the mold. 

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

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Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Spinach & Feta Hummus

Spinach & Feta Hummus

I can’t believe it has taken me over a year to share a hummus recipe. I basically treat hummus as a good group.  It really goes with anything! And although I love a great traditional hummus (and in case you were wondering,  I HATE red pepper hummus), I wanted to share something different, which is why I created this spinach and feta hummus.

Spinach & Feta Hummus

And now that I think about it, spinach and feta hummus covers 3 food groups! But really, spinach and feta are a perfect pair that makes for a delicious hummus! And the more I think about it, I have never seen this flavor in grocery stories, have you?
Spinach & Feta Hummus

Spinach & Feta Hummus

Spinach & Feta Hummus
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Spinach & Feta Hummus

Spinach & Feta are a perfect pair, made even tastier as hummus. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 1 1/2 cups chickpeas
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 1 cup spinach
  • 1/4 cup feta

Instructions

  1. Drain the chickpeas, run under cold water in a colander. Remove any loose skin. 

  2. Add the chickpeas, tahini, olive oil, lemon juice, spinach, and feta to a food processor and blend until the hummus is smooth. 

  3. To serve, add a drizzle of olive oil, feta, pine nuts, and pita. 

Recipe Notes

Refrigerate hummus in a sealed container. Hummus will last 3-5 days in the refrigerator. 

Spinach & Feta Hummus

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Spinach & Feta Hummus

Matzah Brei with Spring Onions & Feta

Matzah Brei with Spring Onions and Feta

חַג שָׂמֵחַ

Matzah Brei with Spring Onions and Feta

Happy Passover to everyone celebrating? Yesterday, I asked, can you really have a favorite passover dish? What do you think? Favorite is a strong word, especially when the passover dishes revolve around something equivalent to a piece of cardboard, but if I had to choose something I truly enjoy, it would be Matzah Brei! I mean it makes sense, soaking matzah in eggs is a guaranteed way to make it taste better.

Matzah Brei with Spring Onions and Feta

Traditional matzah brei is made with just eggs and matzah, however, naturally, I am taking it up a notch. In fact, this dish uses the same ingredients as yesterday’s frittata, spring onions, mushrooms, caramelized onions, and feta.

Matzah Brei with Spring Onions and Feta

Comment below with your favorite passover dish or passover tradition! if you ask anyone in my family, we are all about the Moses and Pharaoh puppet show that my grandma does every year. (note: the youngest person at our seder table is 17). This puppet show obviously has props for every plague. While they are all good, some of our favorites include, boils (bubble wrapping paper), darkness, (black sunglasses), wild beasts, (elephant mask), lice, (and if you ever went to sleep away camp-you also probably have memories).

Matzah Brei with Spring Onions and Feta

Matzah Brei with Spring Onions and Feta
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Matzah Brie with Spring Onions & Feta

Matzah that actually takes good! 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 servings

Ingredients

  • 1/2 onion, chopped
  • 2 tsp olive oil
  • 3 cremini onions, sliced
  • 1 piece matzah
  • 1 spring onion, diced
  • 1/3 cup egg whites
  • 1/4 cup feta

Instructions

  1. Chop and sautée the yellow onion in an oven safe skillet (8-9in) with 1 tsp of olive oil.

  2. Let the onions cook on low heat for 5-8 minutes.

  3. Add mushrooms and the other tsp of olive oil and cook for another 8 minutes.

  4. Meanwhile, soak a piece of matzah in water for 2-3 minutes. You can do this by breaking the matzah into pieces and placing the pieces into a bowl of water. 

  5. Dice the spring onions. 

  6. Set aside the onions and mushrooms. 

  7. Remove the matzah from the water and place in the pan on medium heat. Add in the egg whites. 

  8. Use a spatula to mix around the matzah and eggs. 

  9. Mix in both both onions, mushrooms and feta. Cook for 3-5 more minutes. 

Matzah Brei with Spring Onions and Feta

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Scallion Pancakes-Two Ways

Scallion pancakes

scallion pancakes-8

There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

scallion pancakes-7

I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

scallion pancakes-9

What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

scallion pancakes-4

Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

scallion pancakes-2

 

 

Scallion Pancakes
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Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese

Instructions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!

scallion pancakes chalkboard

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Parsnip and White Bean Soup

Parsnip White Bean Soup

I hate that I am sharing this recipe today, on the last day of March, and the weather outside is perfect for soup. Now how is that for a selling point. But in all seriousness, when I created this recipe back in February, I had planned to share it earlier this month, when I thought it was acceptable for the weather to still be cold. But now we are only one day away from April, and it’s still cold and rainy, spring where are you!
parsnip white bean soup-9
And if I am being honest, I have never loved soup. Another great selling point, right. I am not sure what it is about soup, but it’s never my first choice. But, let me tell you, this one is different! I love the texture and creaminess. Plus this is a soup you can feel good about eating! It’s creamy without any cream or dairy! Now that’s a real win! (but you can also top it with a little Parmesan.)

parsnip white bean soup-3

parsnip white bean soup-14

Parsnip White Bean Soup

 

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Parsnip and White Bean Soup

A creamy, healthy, and filling soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3-4 medium parsnips, peeled and chopped
  • 1 can cannelleni beans, reserve 2 tbsp
  • 4 cups vegetable broth
  • scallions, chopped

Instructions

  1. In a large pot on medium heat, add the olive oil and chopped onions. Cook until soft, about 2 mins.
  2. Add the garlic and parsnips. Stir and cook for another 2 minutes.

  3. Add the can of beans, minus 2 tbsps, and the vegetable broth. Cover the pot and let parsnips simmer, mixing occasionally, about 20 minutes.

  4. Let the soup cool for about 10 minutes.
  5. Transfer the soup (only enough that will fit) into a food processor or blender. Blend until smooth, on repeat until all the soup is blended (and you've avoided soup from splattering all over your kitchen)
  6. Pour into bowls, top with the reserved beans, chopped scallions, and a pinch of salt.
  7. Serve with bread if you wish.

 

parsnip white bean soup-11

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Shroomami Bowl

Sweetgreen Shroomami Bowl

Can we talk about Sunday night’s Superbowl! I still can’t believe it! I don’t know where to begin. I spent the first two nearly 3 quarters in shear disbelief. I couldn’t believe what I was witnessing. So let’s just fast forward to that unbelievable catch by Edelman. Followed by none one but 2 two-point conversions to tie the game. I couldn’t believe my eyes!

pats superbowl.jpg

sweetgreen-shroomami-bowl-1-of-1-4

So my sister and I absolutely love the movie miracle (we can recite every line) and in the 4th quarter I texted her “Do you believe in Miracles?” YES! that overtime touch down by James White was unreal and Tom (first name basis) proved once and for all that he is the Greatest of All Time!

sweetgreen-shroomami-bowl-1-of-1

So today’s recipe doesn’t necessarily have anything to do with the Superbowl, except for the fact that Tom Brady and Giselle are well known for eating healthy, so I feel like they would totally eat this salad with tofu and beets!

sweetgreen-shroomami-bowl-1-of-1-2

This salad is my copycat version of the sweetgreen Shroomami Bowl, which I just cannot get enough of! Its chock full of veggies, whole grains, and a dressing with the right kind of kick. But as much as I love getting this at sweetgreen, I also believe in cooking and preparing my own lunches to bring to work. So to have the best of both worlds, I developed my own recipe that highlights everything I love about the Shroomami Salad. And here it is! Let me know what you think!

Sweetgreen Shroomami Bowl

Sweetgreen Shroomami Bowl
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Shroomami Bowl

My copycat version of my favorite salad at Sweetgreen.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1

Ingredients

For the Tofu:

  • 1 package of firm tofu
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 1 tbsp ginger
  • 1 tbsp cornstarch
  • 2 tsp olive oil

For the Salad:

  • 2 cups mixed greens
  • 1/2 cup brown rice
  • 1 small beet thinly sliced
  • 1 tsp olive oil
  • 3 oz baby bella mushrooms sliced
  • 1 tbsp sunflower seeds
  • 1 tsp sesame seeds

For the Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic
  • 1 tsp brown sugar
  • 1 tbsp ginger
  • 1 tsp sesame oil

Instructions

  1. Press the tofu: take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans. Let the tofu press for 20 minutes.

  2. Mix together the sauce for the tofu. In a medium bowl, add the soy sauce, water, sesame oil, brown sugar, rice vinegar, and ginger. Whisk the sauce until well combined.
  3. While the tofu is pressing, in a small sauce pan cook the mushrooms, about 8 minutes.
  4. Cook the brown rice according to the package.
  5. Thinly slice the raw beet using a mandolin.
  6. Once the tofu has been pressed. Cover the tofu with cornstarch.
  7. Then cut the tofu into cubes.
  8. In a large pan on medium heat add the olive oil, tofu, and the sauce for the tofu. Cook the tofu until its covered in the sauce, flipping the tofu on each side until its browned.
  9. To make the salad, add the greens, brown rice, mushrooms, tofu beets, sunflower seeds and sesame seeds to a bowl.
  10. Last, make the dressing. Combine all the ingredients in a small bowl and whisk together until incorporated.
  11. Add about 2 TBSP of dressing to the salad.

Recipe Notes

You will have left over tofu, beets and dressing, so you can enjoy this salad over and over again.

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