Broiled Broccoli

Ingredients:
2 bunches broccoli5 tablespoons olive oil1 teaspoon garlic salt 
1/8 teaspoon hot pepper

Directions:
1. Heat up the broiler. Use a broiling pan and cover with aluminum foil.2. Cut the broccoli into florets. Place broccoli on prepared pan. Pour the olive oil on the broccoli. Sprinkle with garlic salt and hot pepper. Mix until everything is coated. Put in the oven in the top rack for 8-12 minutes.

Kale Chips

Why didn't I know about this recipe before! I would make this all the time! These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one.

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt


Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. 
3. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing

This is my fist post in a while. I been trying out new recipes but I haven't post them on here. I going to try to post all of my back logged recipes this month.

I found a great salad recipe this month. I just love the light citrus dressing and the sweetness of the pear. I make it all the time for lunch. 

Ingredients:

Dressing:

1  tablespoon  finely chopped shallots

1  teaspoon  Dijon mustard

1/4  cup orange juice

4  teaspoons lemon juice

1/4  teaspoon  kosher salt

1/8  teaspoon  freshly ground black pepper

4  teaspoons  extra-virgin olive oil

Salad:

2  tablespoons  fresh orange juice

2  firm ripe Bosc pears, cored and thinly sliced

6  cups  mixed baby lettuces

3/4  cup  (3 ounces) crumbled goat cheese

Directions:

1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.

2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese. 

Golden Corn Salad with Potatoes and Cherry Tomatoes

This salad is sooo easy to make- and tastes amazing. I made it for dinner tonight night and severed it with Cod. Pete LOVED it! We will make it again next week, for sure. This is a great way to use your fresh veggies. It's light but filling. We had plenty left over, even after Pete had 3 servings!

Ingredients:
8 ounces small yellow Finnish potatoes or small red potatoes
2 cups fresh corn kernels
1 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
3 cups arugula, trimmed

Directions:
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss.

Spicy Quinoa, Cucumber and Tomato Salad

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Ingredients:

1 cup quinoa

2 cups water

Salt to taste
2 cups diced cucumber
1 small red onion, finely minced
2 cups finely diced tomatoes
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, diced

Directions:
1. Add the 1 cup of quinoa and 2 cups water in a medium saucepan. Bring the water and quinoa to boil and then reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread.
2. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the avocado cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings.

Linguine With Asparagus and Pine Nuts

Ingredients:
12 ounces linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan (about 3 ounces)

Directions:
1. Cook the pasta according to the package directions; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
3. Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

Fettuccine With Lima Beans, Peas, and Leeks

This was a dish with very simple creamy sauce. The recipe was from Real Simple. The leeks and the tarragon give this dish great flavors. I also used whole wheat fettuccine.

Ingredients:
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated pecorino or Parmesan (1 ounce)

Directions:
1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Eggplant Curry with Rice

Who knew vegetarian dishes could be so delicious! Even the meat lover (Pete) loves it. I found this recipe on FoodNetwork. It only takes 30 mins to make. It taste sweet and spicy. Love it!

Ingredients:
1/2 cups jasmine rice, cooked
2 tablespoons olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 tablespoons curry powder
1/2 teaspoon of salt
1 cup vegetable of chicken broth
2 tablespoons cilantro leaves, finely chopped
2 tablespoons thinly sliced scallions

Directions:
1. Prepare rice. While rice is simmering, start curry.
2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally.
3. Add tomatoes, chutney, curry, garlic, salt, and broth. Stir to combine and simmer for 5 minutes over low heat for flavors to combine. Scoop the eggplant curry into shallow bowls. Scoop ½ cup of rice into the center of the bowl. Sprinkle cilantro leaves and scallions on top.

Tangy Red Cabbage Slaw

Spring is here! I can't wait for the Lake City Farmer's Market to open in June. It's right down the street from our house. I can walk over with Kobe and pick up some fresh vegetables. This recipe is perfect for spring.

Ingredients:
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage cored and shredded
2 large carrots grated
3/4 cup chopped fresh cilantro

Directions:
1. In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving

Asparagus Pasta Salad

I'm taking this dish to a Chinese dumpling making party tonight. My friend Linda invited us over to make Chinese dumplings at her house. We always talk about how we miss our mom's home made dumplings. This dish will be something we can snack on while making dumplings. It was very easy to make and tasted light and refreshing.

Ingredients:
1 small shallot finely chopped
1/3 cup olive oil
1 pound asparagus
1 small red bell pepper chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1 cup frozen green peas
1/4 cup chopped fla- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

Directions:
1. Heat olive oil nn a small pan on the stovetop over medium low heat. Place the shallot in the oil and let it cook for 5 minutes. Allow oil to cool back to room temperature.
2. Cut off the touch bottoms of the asparagus. Par boil the asparagusin 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl.
3. Combine chopped, cooked asparagus with red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Pineapple and Red Bell Pepper Salad

This is a super simple and super tasty salad. It goes really well with pork or chicken dishes.

Ingredients:
1/2 pineapple cut into strips
1 Red bell pepper cut into strips
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
1. Place pineapple, bell pepper and cilantro in a bowl.
2. Add lemon juice, olive oil, salt and black pepper into the salad and mix well.