Watermelon, Tomato and Feta Salad

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A salad trend that continues to return every year is the combination of watermelon and feta cheese.  The sweet nature of watermelon paired with the creamy and tangy cheese makes for a complimentary union.  I added some fresh tomatoes, cured olives, red onion and basil to enhance all the delicious flavors.  I topped this salad with a simple drizzle of olive oil and balsamic glaze.  I love to make a large version of this salad to serve for parties and store the leftovers to pick on the next day.  

1/2 of a watermelon cubed into 1 inch pieces 

1 8oz block of feta cheese cubed into .5 inch pieces

2 large tomatoes cut into 1 inch pieces

3/4 cup of pitted whole olives

1/2 of a red onion sliced

Several Fresh Basil Leaves for garnish

Extra Virgin Olive Oil and balsamic glaze to drizzle 

Salt and pepper to taste

Platter all of the ingredients saving the basil to use as garnish onto a serving dish, drizzle with evoo, balsamic, salt and pepper.  

One Pot Puttanesca Pasta

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I have been asked by several people my opinion on one pot pasta dishes.  I had never tried the method myself so I felt like I was not the right person to "comment." While preparing for a last minute group of friends coming over this past weekend I was stumped on what I was going to throw together while tidying my apartment. etc.  I had all the makings in my pantry for a recipe I had come across on Pinterest and thought, why not?  I made this one pot puttanesca and was pleasantly surprised.  This dish required minimal preparation, the outcome was delicious and I felt no guilt not preparing the pasta in a traditional fashion.  If you have the time and can make everything from start to finish, I say do it.  I love the process of making a sauce, cooking pasta perfectly and creating a dish.  Time is not always on our side though and this offers a great solution for us in a pinch.  I recommend using whole wheat pasta because the starch release helps makes for a lovely texture to the sauce.  This dish is vegan but feel free to add cheese, it is the best! Another trick I did was used artichokes and olives that were already cured.  I felt like the amount of salt I used on the finished product was almost none because the ingredients naturally flavored the dish.  

Ingredients

12 oz whole wheat spaghetti 

4 oz cured olives, I used a Spanish blend with chilis

1 pt or 14oz can of artichoke hearts, if cured just add to the dish, if canned rinse and drain

2 tbsp capers

1/2 large white or yellow onion, minced

2 cloves garlic, minced

1 (14-oz.) can diced tomatoes no salt added

1 tb. dried oregano

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. red pepper flakes 

1/4 tsp. freshly ground pepper 

salt, to taste, consider the other cured elements in the dish if using

3 cups vegetable broth, low sodium or no salt added

Instructions

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Add the pasta to a large, deep skillet, breaking in half if needed (a saucepan may also work). Add the rest of the ingredients, minus the broth, to the pan on top of the pasta, don't feel obligated to recreate an artsy arrangement.  Pour the vegetable broth over everything. Cover the pan and bring to a boil. Reduce to a steady simmer (medium to medium-low heat) and, keeping covered & stirring occasionally, cook for 8-10 more minutes, or until pasta is done through.  I like to give it a big toss, let is sit uncovered for about 3 minutes and serve.  Garnish to your desire.

Squash Salad

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A few months back I was assisting one of my favorite caterers in NYC. Their food is health forward combining the methods of all organic, low gluten and even vegan options.  While prepping for a large event I was tasked to make a delicious salad.  I got to use my new kitchen tool obsession, a vegetable spiralizer. This amazing machine takes your fresh produce and can ribbon, slice and grate!  I took yellow and green squash and ribboned them through the machine. Not only does this make the veggies beautiful but it is a great way to get them into your diet. I went home a bought one immediately.  I have been playing with different salad variations and have found this to be one of my favorite ones to make during these lush summer days.  Fresh, healthy and delicious, this is a must for this time of year! If you don't have a spiralizer, thinly slicing your squash works great too.

1 yellow squash

1 green zucchini

1/4 head of red cabbage thinly slices

2 cups of arugula

1 grapefruit segmented

3 scallions thinly sliced

1/2 cup of toasted pepitas 

Sliced the squashes through the spiralizer.  I recommend cutting the strips into 1/2 long pieces so they are not too long when you go to eat them. Place them on a serving platter and top with cabbage, grapefruit, scallions and pepitas.  I chose to use an herb vinaigrette to top the salad.

Herb Vinaigrette;

1/4 cup of fresh dill

1/4 cup of fresh parsley

1/4 cup of extra virgin olive oil

1 garlic clove

The juice of one lemon

1 tsp of salt

Fresh cracked pepper

Combine all ingredients except the olive oil into a food processor. Turn the processor on and stream in olive oil while you puree the ingredients.  You can add more salt and pepper to taste. Serve the dressing on the side of the salad.  

Strawberry Rhubarb Cheese Torte

In honor of wanting to still feel indulgent but trying not to overdue it I came up with this dessert that is gluten-free, sweetened with honey and homemade fruit preserves and has a good amount of protein from Greek yogurt. The crust is super easy to make and even more delicious to eat.  The filing is ingredients you might already have on hand! This torte doesn't disappoint!  

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Crust;

1 cup of gluten free rolled oats

1 cup of whole almonds

2 tbsp unsalted butter brought to room temperature

1/4 cup unsweetened coconut shreds

2 tbsp raw honey (Ruse Goods varietal of course!)

Filling;

2 cups of Greek yogurt (I prefer 2%) brought to room temperature

1 egg brought to room temperature

1/2 cup of fruit preserve (I used strawberry rhubarb following this method I posted recently)

Preheat oven to 350º. Pulse oats and almonds together in a food processor until they are a fine ground meal. Add them to a bowl with coconut, butter and honey.  Mix with a fork to combine. Press the mixture into the bottom of a well buttered tart pan.  I found that when I lightly moistened my finger tips with water I was able to easily press and the spread the crust evenly.  Bake the crust for about 15 minutes, you want the crust to appear golden.  Remove from oven and allow to cool to room temperature. 

While the crust cools prepare the filling. Combine the yogurt and egg with a mixer on medium speed for about thirty seconds. Add the fruit preserves and fold in by hand with a spatula. 

Pour filing into prepared crust.  Return the torte to the oven and bake for 25-30 minutes.  You want slight cracks to begin to appear along the outer perimeter of the crust but the center to be slightly wiggly. Remove from oven and allow to come to room temperature.  Then place in the refrigerator and allow to cool for at least 2 hours.  If you can wait longer the more the torte will set. I topped some pieces with remaining preserves and served. 

Raspberry Strawberry Preseves

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Confiture-French for a preserve of fruit

It all started with a jar....

When I was back in Chicago a couple of weeks ago to visit my family my mother gave me the cutest jar for jam. I couldn't wait to get home and fill it with a delicious preserve made from the offerings of the season. I made the most lovely raspberry strawberry jam that is delicious and a must try at home. The ingredient list is short and the jam is ready in no time. 

A few days after making my first batch I was onto making four more from the left over fruit I had from the hand pies I made for an amazing event I catered. Fruit is coming into it's peak right now and not needing much sweetener.  I used honey (of course) and a little bit of sugar. I find that most fruit flavor combinations or fruit on it's is own is wonderful and using a little citrus helps when using two very sweet fruits. I typically leave the citrus out when using a combination that has a more bitter fruit like rhubarb.  

1 cup of cleaned raspberries

1 cup of strawberries cleaned, hulled and quartered

1/2 cup of honey

1/2 cup of sugar

1 lemon

In a bowl combine the fruit and with the back of a metal fork begin to mash the fruit together. Once the ingredients are a nice consistency of mashed fruit, toss honey, sugar and lemon into the mixture. Place the mixture into a saucepan and bring to a boil, stirring consistently.  Reduce the mixture to a low simmer continuing to stir and cook at this temperature for about 20 minutes. The mixture will be slightly runny still, remove from heat and allow it to cool to room temperature.  

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Once cooled the mixture will become thicker and you will need to place the preserve into a desired jar.  This made enough for my small cute jam jar and another 6oz jar. You will need to place in the fridge to cool completely.  *If you are wanting to learn how to bottle and seal your jam research online.

Honey Green Juice

Rise and shine! Try this delicious green juice in the morning!

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Every time I research the best way to start your day, green juices always pop up. The health benefits alone are worth adding a green juice into your daily life. In honor of this trend that is becoming a staple in our lives, I offer up my favorite green juice drink of the a.m.

In a blender combine;

1 tbsp honey

1 pinch cayenne

3 kale leaves

2 celery stalks

¼ cup of cabbage shredded

1 apple or pear sliced

2 tbsp parsley

½ cup water

Blend everything for about 2 minutes over a high speed. Depending on the power of your blender it can be very smooth or still have some texture from the veggie fibers. Enjoy the numerous health benefits this green juice offers up. If using a juicer, omit the water and stir in the honey and cayenne once all veggies have been pushed through the juicer at the end.