Category Archives: Vegetables

Mixed Green Salad with Balsamic Vinaigrette

September 10, 2020

I’m always making mixed green salads to go alongside pizza or pasta or soups and sandwiches, etc. This is my go-to combination of vegetables and lettuce- I don’t always include everything but a bit of what I have on hand. And then I serve it with our favorite store-bought salad dressing or make my own vinaigrette. This has become my favorite balsamic vinaigrette recipe lately. It’s simple to make- just whisk everything together in a bowl. And it’s got just the right balance of oil and vinegar, tangy and sweet. Use high quality balsamic and olive oil for the best flavor.

Mixed Green Salad with Balsamic Vinaigrette

INGREDIENTS

mixed green lettuces
grape or cherry tomatoes, halved
cucumber, sliced
carrot, peeled and grated
red onion, thinly sliced
red bell pepper, diced
radish, thinly sliced

Balsamic Vinaigrette:
2 Tbsp. honey
1 Tbsp. dijon mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

DIRECTIONS

  1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving.
  2. Place mixed greens in a serving bowl and add vegetables. Drizzle with balsamic vinaigrette, toss, and serve.

(Adapted from Barefeet in the Kitchen)

Zucchini Cheddar Frittata

September 2, 2020

I have a hard time convincing anyone else around here to eat zucchini. (Unless it’s disguised in a baked good or this delicious cornbread.) So I didn’t have high hopes for this zucchini frittata, and was so surprised when all my kids and husband ate it without complaining! Consider it both zucchini-lover and zucchini-suspicious approved.

I think the secret to the success of this frittata is shredding the zucchini. It almost blends into the texture of the eggs and cheese. I used a sharp Cheddar and lightened it slightly by using half and half instead of cream (it was still plenty rich). This recipe is quick and flavorful and full of veggies- everything I like!

Zucchini Cheddar Frittata

INGREDIENTS

12 oz. zucchini (about 2 small zucchini)
2 Tbsp. unsalted butter
1/4 cup finely chopped shallots (or green onion)
3/4 tsp. salt, divided
6 large eggs
1/4 cup heavy cream (I used half and half)
1/4 tsp. freshly ground black pepper
3 oz. (about 1 cup) grated sharp Cheddar cheese

DIRECTIONS

  1. Preheat the oven to 325 F.
  2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels or inside a kitchen towel and wring dry. If necessary, repeat 1-2 times to remove any excess moisture.
  3. In an 8 or 10-inch ovenproof, nonstick sauté pan, melt the butter over medium heat. Add the shallot (or green onion), zucchini and 1/2 teaspoon salt and cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 6-7 minutes.
  4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream (or half and half), remaining 1/4 teaspoon salt and pepper.
  5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan (no need to wash it), then place in the oven and bake until set, 20-23 minutes (I used a 10-inch pan and it cooked in 20 minutes). Carefully (remember the handle will be HOT!) remove the frittata from the oven and let sit several minutes before slicing to serve.

Serves 2-4.

(Adapted from Once Upon a Chef)

Avocado, Arugula, and Goat Cheese Panini

August 17, 2020

Today’s recipe is inspired by the same cafe as this turkey havarti panini. They had an avocado goat cheese sandwich on the menu that also become a part of my regular order. My girls loved it too. And it is so simple to make at home! Sliced white or multigrain bread (I recommend sourdough) is spread with creamy goat cheese, ripe avocado (don’t skip seasoning it with some sea salt and pepper flakes), topped with roasted red pepper and arugula, and grilled until melty and crisp. You can add sliced turkey or bacon. Or replace the roasted red pepper with sliced tomato or sun-dried tomato. All would be delicious!

Avocado Goat Cheese Panini

INGREDIENTS

crusty white or multigrain bread, sliced (I use sourdough)
avocado, sliced
goat cheese (I love the creamy goat cheese spread from Trader Joes)
baby arugula
roasted red pepper, sliced (I have also used spicy Mama Lil’s peppers, or use sliced tomato or sun-dried tomatoes)
salt and freshly ground black pepper/crushed red pepper flakes
olive oil, for grilling

DIRECTIONS

  1. Preheat a pan on the stove or panini press to medium heat. Coat with some olive oil or nonstick cooking spray.
  2. Spread avocado on a slice of bread. (I like to mash it a bit with a fork so it doesn’t slide around.) Season with salt and pepper and/or crushed red pepper flakes. Top with roasted red pepper and arugula.
  3. Spread goat cheese on a second slide of bread and place on top of the sandwich.
  4. Grill on the preheated pan or panini press, flipping halfway through if necessary, until the bread is crisp and golden brown and the goat cheese has melted. (If you’re using a regular pan you can use a lid or second pan to press the sandwich down while grilling and achieve the panini effect.) Slice and serve.

Caprese Salad

August 4, 2020

Caprese screams summer to me. This pretty Italian salad is simply tomatoes, mozzarella, and sweet basil, drizzled in olive oil (and often balsamic as I’ve done here). Because it’s so minimal, high quality ingredients really matter- juicy ripe tomatoes, the freshest basil, high quality vinegar and extra virgin olive oil- even good sea salt and fresh cracked pepper make a difference in a meh vs. outstanding Caprese salad!

I haven’t provided amounts because you can use whatever sizes of tomatoes and mozzarella you want (larger ones sliced on a platter or smaller balls tossed in a bowl). You can also use whole cherry tomatoes and mozzarella balls and skewer them on toothpicks for mini caprese kabobs! The dressing and seasonings are adjusted to taste. You can use a little basil or a lot. Go easy on the balsamic vinegar and I highly recommend the glaze. It’s essentially balsamic syrup and adds an amazing punch of sweetness. Serve with crusty bread for soaking up the juice/dressing.

Caprese Salad

INGREDIENTS

fresh mozzarella, sliced or small mozzarella balls (I used pearls)
tomatoes, sliced, or cherry or grape tomatoes, halved
fresh basil, chopped
sea salt and freshly ground black pepper
balsamic vinegar
extra virgin olive oil
balsamic glaze (optional, but recommended)

DIRECTIONS

  1. If you’re using sliced tomatoes and mozzarella, layer them on a serving platter. If you’re using cherry/grape tomatoes and mozarella balls, combine them in a serving bowl. Top with some fresh basil. Season with sea salt and freshly ground black pepper. Drizzle with a bit of balsamic vinegar (go light on the vinegar) and extra virgin olive oil. Toss and adjust seasonings to taste. Drizzle with a bit of balsamic glaze (optional, but so delicious!) and serve.

Prosciutto Wrapped Grilled Asparagus

July 20, 2020

A couple summers ago Dustin and I visited Italy. It was our second time in the country and our visit included Rome, Florence, Cinque Terre, Pisa and some smaller towns in Tuscany. We love LOVE Italy! We especially love the food. During our visit to Florence we tried traditional Florentine steak and it came with a bundle of prosciutto wrapped asparagus. The steak was good but it was the asparagus that really impressed us! Ever since, we’ve been making it at home. And it’s so simple yet so delicious.

Florentine steak and potatoes and prosciutto wrapped asparagus, in Florence!

I don’t have too many tips for this recipe. I prefer to buy thin asparagus spears and wrap a couple together. When I made this last week I had groceries delivered and they gave me nice thick spears so I wrapped them individually. Use high quality olive oil and prosciutto for the best flavor (a little of both goes a long way). These are great on any outdoor grill (including our Traeger smoker). I haven’t tried roasting them but you might be able to achieve a similar result in the oven. These have become our staple appetizer for entertaining or anytime spring/summer side.

Prosciutto Wrapped Grilled Asparagus

INGREDIENTS

1 bunch asparagus
thinly sliced prosciutto
extra virgin olive oil
kosher salt and freshly ground black pepper

DIRECTIONS

  1. Preheat a grill to medium-high heat. (We’ve also cooked them on our Traeger at 400 F.)
  2. Trim the thick ends (about 1-inch from the bottom) off of the asparagus. Drizzle them with olive oil and sprinkle with some kosher salt and freshly ground black pepper. (Prosciutto is salty so you don’t have to add a ton of salt.) Toss to coat. Wrap each asparagus spear in a thin slice of prosciutto. If the spears are very thin you can wrap 2-3 together.
  3. Grill until the asparagus and prosciutto are tender-crisp, turning halfway through. Eat immediately as these are best hot off the grill!