Browsing Tag:

herb

Summer Gazpacho

Summer Gazpacho

 

When it’s hot, I love fresh meals like Gazpacho.

An even added bonus with this cool soup is that.

What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.

Summer Gazpacho

After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.

It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.

Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.

Summer Gazpacho

Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.

Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.

Summer Gazpacho

And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.

Summer Gazpacho

What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!

Continue Reading…

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

This has been the summer of grilling for me.

Crispy broccoli. Caramelized onions. Charred corn. Homemade bean burgers. You name it, and likely I’ve been grilling it with friends and favorites in my life.

And as of last week, we can add pizza to that list, a collab between Emily from Nourishing Matters and I. Dare I say, Emily’s pizza dough recipe may have produced the best whole wheat crust I’ve ever tasted. Add grill marks to it, and it easily surpasses any standard, junkie-white-flour alternative. I could’ve eaten it on its own, sans all the other pizza ingredients, minus perhaps a little smear of her herbed pesto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Inspired by the latest bounties displayed at the farmer’s market, Emily and I brainstormed different topping options and settled upon this super summery-themed pizza. Fresh corn, grated zucchini and garden herb pesto…does the season get any better than that?

We added a goat feta on top to lend a punch of saltiness and flavor that wouldn’t take too much away from the sweetness of the fresh ingredients at hand. Perfecto.

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

While this might come across as a lot of work to make when giving a quick glance to the recipe below, rest assured this pizza can be fairly effortless.

Emily recommends making the dough the night before, which she ensures takes no time at all. How could that be? A food processor does all of the labor for you. Score.

You could make the pesto ahead of time, too, which again calls in a food processor to do all the work. (Food processors, always for the win.)

Summer Grilled Whole Wheat Pizza with Cilantro Jalapeno Pesto

Once those steps are squared way, the pizza becomes as simple as a roughly five-minute stint on the grill. Although, be sure to pay attention at this step! Divert your eyes for too long, and your dough can quickly get charred far past that perfect crispness we’re seeking here with grilling the crust.

Don’t worry though. Grilled pizza isn’t too hard. You just need some quick hands and pair of tongs and an attention span longer than a Pokemon-goer, and the dough will come out fabulous every time.

As noted in the recipe, be sure to have all of the toppings nearby so that you can quickly throw them on top after flipping the crust. This will enable the zucchini to get a nice wilt from the heat of the grill.

Serve with a side of tomatoes and basil drizzled with a little olive oil, balsamic and pinch of salt, and voila. Summer meals don’t get much better than that.

Continue Reading…

Basil and Black Soybean Hummus

Herb and Black Soybean Hummus

Slowly. Day by day. I’m getting one step closer to turning into a cucumber. A cucumber who’s getting married to a bottle of vinegar. Sometimes the onions walk in, and the tears of joy cry down on this union. I’m just waiting for the tomato to make it official.

Unfortunately, tomato season rarely coincides with cucumber season, except for a few dangling days at the latter one’s end. But that’s okay. I don’t want to be officially wedded to vinegar. And I don’t I very much like the sound of calling myself a cucumber either. Nor do I really like where this paragraph is going. So let’s cut it at that.

However, I have been eating a ton and ton of cucumbers. Averaging 1-2 per day. And still waiting on the perfect tomato to join them in my bowl of vinegar.

Basil

Though I’m longing for tomatoes to come join my cukes, it’s hard to say eating gets much better than now, in the late months of summer. Fortunately I live in a city submerged with farmers’ markets, and can also retreat to my mom’s house, currently flooded with cucumbers.

With all of the summer produce coming in, this calls on the need for protein-packed dishes to pair with it.

Nearly as easy as slicing a cuke, hummus forever remains one of my go-to’s.

Summer basil

This particular hummus differs from your classic chickpea version by using black soybeans, a high protein legume that tastes kind of like black beans. For that reason, this to me naturally went very well with guacamole and salsa, too. Feel free to swap the basil for cilantro to stick to a full-blown Mexican theme.

Herb and Black Soybean Hummus I went with basil because that’s what was in the garden, and I was initially envisioning this spread on a sandwich with thinly sliced cucumbers. Also snapped a few photos of my lovely friend Laura while picking it. You choose what to put it on. Just don’t forget the scallions on top.

Continue Reading…

Pasta with Shitakes and Shredded Dijon Brussels Sprouts

Pasta with Shitakes and Shredded Dijon Brussels Sprouts

Okay, so I lied. I said I wasn’t going to do any food blogging this week given the first week of actual spring-like weather. I had a packed schedule of tennis, running club, concert photography, yoga teaching, and wedding photo meetings, in addition to some First Friday festivities I’m headed to tonight. Not to mention my regular full-time job. Whew, just listing all that out is starting to make me feel the soreness from my first tennis match a bit more.

Somehow, however, I still managed to get in the kitchen. With my camera, too! That’s true love, ladies and gents.

But it’s also a result of the weather, the same reason I thought I wouldn’t be doing much cooking. Oh spring, how I love thee.

Pasta with Shitakes and Shredded Dijon Brussels Sprouts How many of you also feel a sudden onslaught of energy once springtime arrives? Maybe it’s the extended hours of daylight. Maybe it’s because my body isn’t working so hard to stay warm. Maybe it’s just because I’m all around happier. Whatever it is, spring gives me pep. And I’m all about it. Ya feel me? No complaints here. Even if my shins are killing me, and my shoulders are a bit sore. And my friday night might be cut a bit short because I really probably could use some sleep. It’s spring so none of that matters.

Pasta with Shitakes and Shredded Dijon Brussels Sprouts

My brother just moved to L.A. I’m visiting him this summer, and after I do, my mom thinks I’ll never come back. If this trip were in the winter, she’d probably be right. I’m pretty sure one day I will unite with a warm weathered locale, and never turn my back on it again. Will it be L.A.? Who knows. I have my doubts, though I’ve yet to ever go there, so I can’t say for sure.

What I can say for sure is I could gush about springtime forever. If that makes me a boring weather-conversationalist, so be it. Me and spring, and summer too, have a deep connection. If you’re in on that, you know what I’m talking about. If you’re not, well, sorry.

Brussels Sprouts

I’ve also got a deep connection with mushrooms. I love ’em. Chewy and full of flavor, there is not a shitake I wouldn’t want in my pasta. Here, they team up with some shredded sprouts, which get coated in a light olive oil, garlic and Dijon sauce. Tossed with parsley, salt and pepper, this feels like the perfect early springtime dish before the abundance of other seasonal veggies start to shower my kitchen. It’s light and fresh, but not too delicate on flavor. The sauce can certainly hold its own to a hearty whole wheat pasta, so make sure to go that route when you make this.

Alright, I’m off to brave a few April showers. Enjoy!

Continue Reading…

Dijon Herb Salmon

“There’s a worm in this kale,” I say rather nonchalantly as I prepare to plate myself a healthy portion from the pan. When dining in the early fall at my parents house, don’t be surprised to find a dead worm in the steamer basket. “Oh, it’s that time of year. Just pick it out, it won’t hurt you,” my dad likes to tell me. Just another natural part of living from the garden, I suppose.

But then I find another worm.

And another.

And another.

I don’t know why I even continued to take the prongs and move the leaves around in the pan because by the third worm, there was no way I’d be putting any kale onto my plate. My parents on the other hand, they went right on munching on the leafy greens. A little “protein” they like to say, just in case one slips into their stomach.

Luckily, I prepared the rest of the meal for the last family dinner occasion we had. And I made certain there were no insects anywhere near the ingredient vicinity. I like bugs in my photography, not my food.

Below, a simple, standby salmon dish that I use time and time again. This can easily be doubled, tripled or quadrupled for a larger crowd.

Click here for recipe…