Browsing Tag

Roasted

Tasty

Opa!

July 7, 2014

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The warm weather always makes me crave Mediterranean food and this is one of the easiest and freshest menus to whip up!

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First I start with an easy appetizer of fresh figs, mint leaves, honey and feta cheese (I prefer a delicious block of French feta, but I had to use some crumbled in a pinch).

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Then onto the main menu…

Turkey Meatballs with Zucchini Ribbons

Roasted Meyer Lemon Potatoes

Tzatziki with Cucumber Slices 

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The joy of this menu is you can prep the chimichurri, tzatziki and meatballs in the morning and then whip up the potatoes while the kabobs are grilling!  Doesn’t get any better for those after work dinner parties this summer…

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Party

Spring Brunch

May 19, 2014

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A little late, but I wanted to share some pictures from our Mother’s Day brunch.  I’ve been trying to “eat clean,” so scroll down for my attempt at a “whole food” brunch menu.

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Menu

  • Poached Farm Fresh Eggs
  • Roasted Asparagus
  • Roasted Tomatoes
  • Truffled Mushrooms
  • Avocado Toast on Gluten Free Toast
  • Mixed Berry Salad with Chopped Mint

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Roasted Tomatoes

For the veggies, I simply drizzled them in olive oil, sprinkled with salt and pepper and roasted them at 425 for about 10 minutes (keep an eye on them).  I sliced mushrooms (you can use cremini or regular mushrooms) and sauted them with truffle oil (from Trader Joe’s) until the water released. The eggs were poached (you can use this tutorial) and we sliced avocado over toast (you can mash it, add lemon pepper, drizzle high end olive oil, Maldon sea salt… get crazy!). The berry salad was simply blueberries, strawberries, and raspberries sprinkled with chopped mint.  We paired everything with some yummy champagne (can’t be totally diet centered on a holiday!) and breakfast was served!

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Glasses/Placemats/Serveware/Mom’s Vintage China

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Tasty

You Say Tomato…

September 4, 2013

Farmers MarketAnyone who knows me knows I hate tomatoes… so how could it be that I’m buying tomatoes ON MY OWN ACCORD lately?! Enter – heirloom tomatoes.  Something about them is so appealing, and the sweetness of them makes it hard to deny how tasty a summer treat they are!  Here is how I’ve been enjoying the produce lately…

Roasted Tomato Crostini

Honestly I’ve been making roasted tomatoes weekly and enjoy them over ricotta and sprinkled with basil.  I tried a fun variation this weekend of a crostini lightly brushed with a garlic clove and topped with warm goat cheese and a balsamic reduction.

How to Roast Tomatoes:

  1. Wash cherry tomatoes (can do with any kind, but I like smaller, sweet ones)
  2. Spread out on a baking sheet and drizzle with olive oil (optional)
  3. Sprinkle with salt and pepper (Maldon sea salt will change your life)
  4. Roast at 400 degrees for 30 minutes or so (keep an eye on them, because it depends how many you use/how hot your oven gets, etc. – you want them blistered but not burnt)

Caprese

I also love a great caprese salad.  Want to elevate it? Substitute mozzarella for buffala mozzarella or burrata (your life will be changed).

Caprese Salad

  • Sliced heirloom tomatoes
  • Sliced basil leaves
  • Mozzarella cheese
  • Balsamic reduction/olive oil
  1. Slice tomatoes
  2. Season with salt and pepper (once again, I HIGHLY recommend Maldon sea salt)
  3. Tear pieces of basil and sprinkle atop tomatoes
  4. Place a portion of cheese on top of tomatoes (you can slice mozzarella into smaller pieces, burrata can be torn in half and served in the center)
  5. Drizzle with balsamic reduction and/or olive oil.
Tasty

Weekly Menu #14

July 15, 2013

Pasta Alla Carbonara – This was a super easy and yummy dish!  I love taking a very standard dish of basically bacon/eggs/cheese and using pancetta/eggs/pecorino romano makes it seem so much more chic.  Paired with a light salad this is the perfect meal. 178 180 192

Sunday Dinner: Rib Eye, Roasted Sweet Potatoes, Sauteed Zucchini and a Butter Lettuce Salad

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Skillet Glazed Pork Chops with Caprese Couscous – Trader Joe’s boneless pork chops are a great option for a cheap and easy dinner.  It’s $5 for 5 cutlets and they cook in under 5 minutes.  Doesn’t get much better than that! Except for when you top them with a maple/dijon glaze 🙂

005 008 Caprese Couscous

Glazed Pork Chops