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Beet Crostini

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Beet Crostini

In honor of my mom’s birthday month…beet crostini!

Ingredients:

4 large beets, cut into small pieces (Love Beets-White Wine + Balsamic flavor)

cream cheese, softened (Tofutti)

small baguette, sliced thin (10)

extra virgin olive oil

balsamic glaze

arugula, for garnish

 

Preheat oven to 400 degrees. Spread baguette slices on baking sheet. Splash each slice with olive oil and bake for 5 minutes. Remove from oven and add generous amount of cream cheese. Top with beet pieces. Drizzle balsamic glaze over each slice. Garnish with arugula. Serve immediately.

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Nicoise Salad

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Nicoise Salad

I’m dreaming of France this summer… and this is a quick version of a classic!

Ingredients:

2 cans Tuna, packed in olive oil and drained  (Bumble Bee Gourmet Yellowfin Tuna)

1/4 cup nicoise olives

1 pound mini red potatoes, boiled and halved

8 oz haricot vert (Earth Exotics)

10 cherry tomatoes, halved

4 eggs, hard boiled and quartered

greens

olive oil

parsley

sea salt & pepper

Champagne dressing (Girard’s)

 

Add potatoes to a saucepan and cover with water. Heat on high until boiling for 5-10 minutes or until potatoes are tender. Drain and add to large bowl. Drizzle with olive oil, sprinkle parsley and seasonings. Mix and set aside. Cook haricot vert according to package directions. Plate with small layer of greens. Top with haricot vert, tuna, potatoes, tomatoes, eggs and olives. Drizzle with dressing. Serve immediately.

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Tomato Pesto Flatbread

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Pesto Pizza

A quick and simple summer treat!

Ingredients:

1/2 cup cherry tomatoes, per flatbread, sliced thin

3 tbsp pesto, per flatbread (Christopher Ranch)

8 wafer thin slices parmesan, per flatbread

flatbread (Flatout Flatbread, Rosemary & Olive Oil)

ground black pepper

balsamic glaze, drizzle

 

Preheat oven to 375 degrees. Pre-bake crust for 2 minutes on vented baking sheet. Remove from oven, spread thick layer of pesto over each flatbread. Cover with tomatoes, top with parmesan slices. Sprinkle with pepper. Bake for 10 minutes or until cheese is melted. Cut into triangles, drizzle with balsamic glaze and serve immediately.

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BBQ Salmon Tacos

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BBQ Salmon Tacos

Whether you’re celebrating Cinco De Mayo or just Taco Tuesday…these BBQ salmon tacos will hit the spot!

Ingredients:

1 lb salmon

1  ripe avocado, pitted and sliced

1 small sweet onion, chopped

5 large radish, sliced

1 lime, cut in half

Sweet Baby Ray’s Honey BBQ Sauce

sprinkle of cilantro

sprinkle of sea salt and pepper

1 package La Tortilla Factory Yellow Corn Tortillas  warmed

 

Preheat oven to 400 degrees. Add salmon to a foil lined baking sheet. Bake for 50 minutes. Remove from oven and slather BBQ sauce on salmon liberally. Return to oven for 10 minutes. BBQ sauce should be warm and bubbling. Remove from oven and use large spatula to separate fish from skin.

Assemble your taco: top tortilla with salmon, avocado slices, onion, and radish. Sprinkle with cilantro and salt & pepper. Add a squeeze of lime. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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Asparagus Risotto

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Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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Roasted Tomatoes

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Roasted Tomatoes On The Vine

Side dish for Spring or topping for buttered toast? You choose!

 

Ingredients:

1 lb cherry tomatoes on the vine

extra virgin olive oil

sea salt & ground black pepper

Preheat oven to 400 degrees. Place tomatoes on a foil lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Bake for 20-30 minutes or until tomatoes wrinkle.

 

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Avocado Toast

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Avocado Toast

This is definitely my go to breakfast! Who am I kidding?! I could eat this for all day, every day! Some days, I add sliced radish and other days I add sliced tomato. Most of the time though, I’m happy with avocado and seasonings.

Ingredients:

1 avocado, ripened (See video below on how to pick a ripe avocado.)

2 slices bread, toasted

Sea salt & ground black pepper

Butter/olive oil (Optional)

 

On a cutting board, cut avocado in half lengthwise and remove pit. Use a large spoon to scoop avocado and remove from peel. Thinly slice avocado lengthwise and cut in half on the diagonal. Place avocado slices onto toast. Add gentle pressure of spoon to fan out slices. Season with sea salt and ground black pepper. Serve immediately.

 

Avocado 101 ~ The Chew

www.youtube.com/watch?v=_dK0NjC80mE

Cheese Danish (Lactose Free)

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Lactose Free Cheese Danish

I have been in love with the cheese danish ever since I was a child. Now that I’m lactose intolerant, it’s very difficult to pass them up in coffee shops. I am so thankful for the “Tofutti” brand! They make my cheesy dreams a reality!

Ingredients:

1 sheet puff pastry, thawed

8 oz Tofu Better Than Cream Cheese softened

1/2 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract

2 tbsp turbinado sugar

1 egg

1 tbsp water

flour

Preheat oven to 400 degrees. Line baking sheet with parchment paper.

Lay thawed puff pastry onto a lightly floured cutting board. Cut into thirds, rotate cutting board and cut into thirds again to create 9 squares. Using a sharp knife, score a 1/2 inch border inside each square. Place each square onto baking sheet.

In a large bowl, combine cream cheese and sugar with an electric mixer until smooth. Add vanilla, mix thoroughly. Place a small dollop onto the center of each square within the score marks.

In a small bowl, combine egg and water. Beat together. Using a pastry brush, dip into egg mixture and brush all borders on each square.

Bake for 15-20 minutes or until pastry light brown.

 

Please note, this content uses referral links for products I have used and loved.

 

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Lasagna (Lactose Free)

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Lactose Free Lasagna

Lactose free lasagna…need I say more?!

Ingredients:

1 box lasagna noodles, cooked al dente (Barilla)

16 oz  Tofutti Better Than Ricotta Cheese -Milk Free

2 cups parmesan, freshly grated

2 eggs

1-2 jars Trader Giotto’s Arrabiata Sauce

1 lb italian sausage or ground sirloin

1 onion, chopped

4 garlic cloves, sliced thin

1 can diced tomato, drained

extra virgin olive oil

sea salt & pepper

parsley

 

Preheat oven to 375 degrees. In a bowl, combine the eggs, “Better than Ricotta Cheese”, and 1 cup of parmesan and set aside. Sauté onion and garlic in olive oil over medium heat, then add seasoned meat and brown.  Add diced tomatoes and turn heat down to simmer. Cook pasta according to box directions.

In a 9 x 13 baking dish, spread one cup of sauce on bottom of dish. Begin layering with pasta first, then cheese mixture, meat mixture, & sauce. Spread evenly. Continue process with 3-4 layers. Top with sauce,  remaining parmesan, and parsley. Bake for 1 hour.

 

Please note, this content uses referral links for products I have used and loved.

 

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Parmesan Stuffed Mushrooms

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Parmesan Stuffed Mushrooms

 

Great for a holiday party…or any party for that matter! I do like to stock up on the Pepperidge Farm stuffing during this time of year. I usually find it in stores during November and December.

 

Ingredients:

1 package baby bella mushrooms, cleaned and stemmed

3/4 cup parmesan, freshly grated

1/2 cup Pepperidge Farm Herb Seasoned Stuffing

extra virgin olive oil

parsley (I use Gourmet Garden, lightly dried parsley.)

sea salt & pepper

 

Preheat oven to 400 degrees F. Mix bread crumbs, 1/2 cup parmesan, parsley, salt & pepper and 2 tbsp olive oil in a large bowl. Line a baking sheet with foil. Arrange all mushroom caps onto baking sheet and add a light layer of parmesan into bottom of mushroom. Spoon in stuffing, drizzle with olive oil and top with leftover parmesan. Bake for 20-25 minutes.

 

Please note, this content uses referral links for products I have used and loved.

 

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