These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They’re the ultimate healthy dessert for summer.
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Category Archives: Nourishing, Fast, Fresh Recipes
South of the Border Melizansalata (Eggplant Dip)
I created this eggplant dip for a class I’m teaching at Rancho La Puerta spa in Tecate, Mexico, to take advantage of all the gorgeous vegetables in their organic gardens. It’s a spin on one of my favorites from Greece—melinzansalata — and makes a tasty summer appetizer.
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Farro & Eggplant Stacks with Summer Pesto & Salsa Fresca
I know, I know; this recipe has a lot of layers to it. But think of it as four meals in one—farro, grilled eggplant, summer pesto and salsa fresca. Make a little extra of each one and you’ll have a week’s worth of meals . . . along with an impressive dish for dinner.
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Sweet Pepper Confit
There are many versions of sweet pepper confit, from Sicilian peperonata to Basque piperade. Summer vegetable confits, like this one are exceptionally versatile in the kitchen; the ultimate summer convenience food. Serve them on grilled bread as an appetizer or as a side dish with our Spice-Rubbed Skirt Steak or Pesto-Rubbed Butterflied Grilled Chicken.
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Habanero-Mango Salsa
The sugar and acid mellow out the intensity of the pepper for a salsa that’s tart and sweet with a hum of heat.
1 tablespoon sugar
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon orange juice
1/8 teaspoon salt
1/2 cup red onion, finely chopped
1 habanero pepper, seeded and finely chopped
1 mango, finely chopped
1 tablespoon mint, minced
Mix together all ingredients and let sit for 30 minutes before serving.
Serves 4
Garlicky Butterflied Grilled Shrimp
Leave the shells on grilled shrimp while they cook? Yep! Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you’re making a smart, sustainable choice.
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Honey-Ginger Roasted Carrots
A while ago I was profiling a group of moms who met through a CSA and was intrigued by their stories of how the CSA experience had shaped the way their kids eat. One veggie the kids unanimously preferred (demanded) fresh from the farm rather than from a grocery store bag was carrots: “They’re so much sweeter that way.” Well this way gilds the lily even further, by adding honey and ginger to the mix.
1 tablespoon olive oil
1 tablespoon grated ginger
1 tablespoon honey
1 teaspoon fresh thyme, minced
sea salt and freshly ground pepper to taste
1 pound carrots, peeled
Preheat oven to 475 degrees F.
Mix together olive oil, ginger, honey, thyme, salt and pepper in a small bowl.
Spread carrots in a heavy-duty roasting pan and toss to coat with honey mixture. Roast for 20-25 minutes, until carrots are tender and caramelized.
Serves 4
Go-to Vinaigrette
People are often shocked when they see how easy it is to make this homemade vinaigrette recipe. Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar. The jar serves as both shaker and storage container. No need for a bowl and a whisk — or store-bought salad dressing.
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Spaghetti Carbonara
This recipe was inevitable. Last week, while I was reviewing the whole grain spaghettis for this post, I had a dozen fresh eggs from a friend’s hens sitting next to a few slices of really tasty bacon in the fridge . . . the ingredients for a major carbonara craving. Carbonara is a rich dish, so I like to serve small portions alongside a generous green salad tossed with my go-to vinaigrette.
1 tablespoon extra-virgin olive oil
1 onion, minced
3 slices bacon, cut crosswise into 1/4-inch thick strips
1/2 pound whole wheat pasta
1/2 cup grated Parmesan cheese
3 egg yolks
2 tablespoons low-fat sour cream
2 teaspoons white wine vinegar
Sea salt and freshly ground black pepper, to taste
2 tablespoons parsley, minced
Bring a large pot of salted water to boil.
Heat olive oil in a large saute pan over medium heat and add onion. Saute for 2 minutes; add bacon, and cook another 8-10 minutes until bacon and onion are well-browned. Transfer mixture to a paper towel and let cool while pasta cooks.
Add pasta to water and cook according to package directions. Reserve 1/4 cup of pasta water.
While pasta is cooking, whisk together cheese, yolks, sour cream, vinegar and onion mixture. In a separate small bowl, when pasta is nearly done, whisk together a tablespoon of the egg mixture with a tablespoon of pasta water and pour back into the egg mixture. Whisk remaining 3 tablespoons pasta water into the egg mixture.
Drain pasta and return it to the pot. Toss with the egg mixture and parsley, and serve immediately.
Serves 4
Green Beans with Frizzled Shallots
This simple side dish is our answer to that Thanksgiving classic: green bean casserole. But since it’s made with fresh green beans, it’s sooooo much better. The method may seem backwards, but adding the olive oil and shallot at the end makes the flavors even more intense.
1/4 cup vegetable broth
1 pound medium green beans, topped
1 tablespoon olive oil
1/2 cup shallot, thinly sliced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Bring broth to a simmer over medium heat and add beans. Cover and cook for 2-3 minutes, until beans are just pliable. Uncover and increase heat to high. Sauté beans until all liquid has evaporated. Add olive oil, shallot, salt and pepper and continue sautéing for 3-5 minutes, until shallots are crispy and beans are tender and browned in places.
Serves 4