Repost: Oven Roasted Shrimp "Fajitas"

I called these "fajitas" rather than just fajitas because I don't want to you to think I don't know what fajitas are, or that I've never experienced a waitress rushing to my table with a sizzling pan in one hand and clearing the way of gawking diners with the other hand.   Fajitas are almost any combination of meat and vegetables served on a HOT, SIZZLING, iron skillet... not these though.

I am not a fan of receiving still-cooking food at a restaurant.  Finish it in the kitchen and bring me a nice, normal, quiet plate of food.  

I am, however, a huge fan of the following series of week night events:

1.  Enter cozy home

2.  Get dinner started and into the oven

3.  Get comfy  (sweats, slippers, remove make-up & princess jewels)

4.  Get assorted chores started; ie Kindergarten homework, empty and refill back packs, lunch bags, unload dishwasher,  etc. etc. etc. etc. sigh   .... (start smelling delicious dinner cooking)

5.  Set the table because dinner is ready!

6.  EAT

7.  Wash ONE large pan.

8.  Finish above various chores and Good Night.

This recipe is the easiest and makes a tasty, healthy weeknight dinner.

Here's what you'll need:

• Shrimp, 15-20 peeled and deveined.   (if frozen, defrosted)
• 4-5 Assortment of red, yellow, green, orange peppers, chopped (smaller if you want them cooked soft, larger if you don't mind "al dente" vegetables)
• 1 red onion, chopped
• 1-2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cayenne
• cilantro, small bunch chopped, reserve some for garnish
• olive oil, drizzle (about 1  tbsp.)
• salt & pepper
• lime, juice
• tortillas, flour or corn - or lettuce wrap.
• cheddar cheese, shredded for topping

Heres what you'll do:

1. Preheat oven to 400 degrees.  Toss peppers, onion, garlic, cumin, chili powder, cayenne, chopped cilantro, olive oil, salt & pepper together on a large sheet pan.  Top with shrimp and  roast 20-25 minutes, until shrimp is opaque and vegetables are softened.

2.  At the very end, switch the oven to broil to brown the shrimp and veg a bit.  Remove from the oven and sprinkle with lime juice and cilantro garnish.

3. Serve in tortilla or lettuce wrap and if you wish, top with your favorite salsa.   (I added some spinach leaves to mine for extra bulk and fiber) 

What is your favorite, quick & easy weeknight dinner?

xo & a pinch,
Kelly

Greek Country Salad

When I was a teenager, I worked as a waitress at a small, busy coffee shop in a town called Port Jefferson, Long Island.  The owner, George spoke mostly Greek, but I went along and was a quick learner.  There are so many stories from this place and I learned so much from George and his family, but ultimately this is where I discovered Greek food (& coffee).  Waitressing at the coffee shop was hard work, but I loved it and I loved my lunch breaks! This is where this salad comes in.  On the lunch menu there was a traditional Greek Salad, but also the "Country Salad"  which was a chunky, lettuce-less salad, heavy on the feta and dill and so good. Heres my version from memory:

What you'll need to serve 4:

• 1 pint grape or cherry tomatoes, halved
• 1/2 small red onion, sliced small
• 3-4 Persian cucumbers or 1 large English cucumber
• 1/2 cup feta cheese. crumbled
• 1/4 cup fresh dill, chopped

For the dressing:

• 1/4 cup red wine vinegar
• 2 tbsp. olive oil
• 1/4 tsp oregano
• salt & pepper(light on the salt, the feta is salty)

This simple salad is perfect alongside grilled, lemony chicken or pork. Its a MUST when you grill lamb chops!    Its also a great lunch salad served with a toasted pita.

Enjoy Godesses!

xo & a pinch

Kelly  

Asian Tuna Wraps

New Year, New You?  If so, these may lead the way to a leaner you if that's what you're looking for.    

I'm one of those people who really enjoys the season of resolutions and healthier living is always top of my list. This year, like many of you, I'm planning on cleaning up our diet by reducing sugars and adding lean protein and more vegetables.  When I say "our diet", yes I mean the whole family...  I'll let you know how it goes. 

Here's what you'll need for 4 wraps:

• 1 can Albacore tuna, packed in water
• 4 leaves of romaine lettuce
• 1 cucumber, cut into matchsticks
• 1/4 cup of sliced water chestnuts
• 1/4 tsp black sesame seeds, for garnish

For the dressing, whisk together the following ingredients:

• 1 scallion, chopped
• 1/4 cup reduced sodium soy sauce
• 1/4 tsp fresh ginger, minced
• 3 tbsp sesame oil
• 1/4 tsp wasabi paste (more or less to taste)

Arrange the lettuce on a serving platter, add cucumber sticks, 1/4 of tuna into each leaf.   Top with chopped water chestnuts and sesame seeds.   Serve with dressing drizzled on the wraps or on the side. 

Happy New You!

xo & a pinch,

Kelly 

Spiced Pumpkin Coconut Soup

My husband and I make bets against one another.  You know, to keep things spicy. (insert eye roll and pun intended!)  Anyway, we're betting who can lose 15 lbs by Thanksgiving. Don't tell him, but I'm not exactly in weight loss mode right now (yoga = body acceptance and ultimate bliss - try it!) So, ssshhhh! I'm letting him win.   I do find that when I am in actual weight loss mode, soup is a key element towards success.  

Like most commuters, I come home from work ready to eat the front door.  The hours between 6-8PM can be a danger zone, but soup can be a life raft to get you safely through; away from the Halloween candy.   While you are getting out of your work clothes, yelling at the kids to finish homework, getting the dog fed, emptying back packs, etc. etc., a pot of soup can be quietly simmering on the stove, waiting for you.  It can be a snack while you get the rest of your dinner ready, or your dinner on its own.

I like this one because it uses some of my favorite things; a trusty can of pumpkin, delicious spiced apple cider, Toasted Coconut Almondmilk and hot sauce.   

Here's what you'll need:

• 1 can pumpkin puree
• 1 cup spiced apple cider (we LOVE Trader Joes)
• 2 cups almond/coconut milk (we LOVE Califia Farms Toasted Coconut Almondmilk!)
• 1 shallot, minced
• 1 tbsp. olive oil
• 1/8 tsp cayenne pepper
• hot sauce (optional, we LOVE OuterLimits)
• salt & pepper
• sour cream or crème fresh(optional, for garnish)
• toasted walnuts (optional, for garnish)

In a saucepan over medium heat, add olive oil and cook shallot until soft & fragrant.

Add pumpkin, apple cider, coconut milk, cayenne, salt & pepper and whisk while heating.  Be careful to keep the heat low.  When it bubbles, you'll get tiny explosives leaping out of the pot.  Actually, when that starts happening, its done!

Taste and add more cayenne and/or hot sauce.

Top with cream and toasted walnuts.

xo & a pinch,
Kelly

Strawberry Salsa

I think there is universal agreeance (yes, its a word) that sweet & salty food are simply irresistible. The combination of juicy, sweet fruit and salt, lime and cilantro is perfection, and on a tortilla chip, totally addictive.  This time of year, we usually chop up a big batch of mango salsa as an addition to our Cinco de Mayo festivities.  To me, the mango is the sweetheart of all fruits.  I just cant say enough wonderful things about the sweet, pretty mango. But strawberries have been having a tough time lately.  They made it to the ever shameful dirty dozen list.  Poor strawberries... happens to the best of us.  Don't believe the hype and just hunt down some organic berries.  This salsa is too special to pass on.  Its kind of like a fresh strawberry daiquiri on a chip. Strawberry Fields Forever!     

Chop up the following:

• 1 pint of strawberries, hulled   
• 2-5 plum tomatoes, cored (discard the wet seeds with a spoon)
• 1 (medium) red onion 
• Bunch of cilantro 
• Salt & pepper
• Lime, juice

Try to chop the berries and tomatoes to be about the same size.  Combine all ingredients and enjoy with tortilla chips.

Salud!

xo & a pinch,

Kelly

Weeknight Skillets: Light & Easy Eggplant Parmesan

Pam's favorite Italian meal is eggplant parmesan.  So, this quick & healthy version has her in eggplant heaven!  One night, Pam was flying home from God-knows-where on a business trip.  We did our quick usual check-in texts covering her ETA (12AM), random food thoughts (weekend eating plans) and what I was eating for dinner (this eggplant). Long story short, at about 1:00 in the morning, Pam crept up onto my porch to collect a Tupperware of this delicious mess for a very late-night dinner!

Make this when you want something quick, easy, light, vegetarian and Italian, or when your travel-weary best girl needs a healthy dinner after a long flight.

Heres what you'll need:

• 1 large eggplant, cubed  
• olive oil, about 2 tbsp
• 1-2 garlic cloves, chopped
• 1 28 oz can of chopped tomatoes
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/2 cup part skim ricotta
• 1/2 cup shredded low-fat mozzarella
• parmesan, grated for topping
• fresh basil, 5-6 leaves

Preheat oven to 350 degrees.

1.  In a large skillet over medium high heat, add a generous swirl of olive oil.  Add cubed eggplant. Season with salt & pepper.  Let cook for 8-10 minutes until slightly softened and browned a bit.

2.  Add garlic, red pepper flakes, oregano, tomatoes and season again with salt & pepper. Let simmer for 10-12 minutes until eggplant is soft and tomatoes are cooked.

3.  Using a teaspoon, dollop ricotta around the pan, swirling slightly into the sauce.  (don't completely stir it in).  Sprinkle shredded mozzarella on top and put skillet into the oven. Bake for 10-12 minutes until cheese is melted. 

4.  Let cook for 2-3 minutes. Top with torn basil leaves and grated parmesan. 

(5. pack into a Tupperware and place in a secret, yet obvious place on your porch and go to bed, hoping for cool weather and exclusively carnivorous neighborhood wildlife!)

xo & a pinch,

Kelly  

The Classics: Escarole Pie

I love escarole.  Mostly, the way my friend Delia (aka "Nonna" to my boys) prepares it.  She "massages" the leaves with lemon, salt & pepper.   She says to do the massaging (with clean hands,  of course) in the kitchen so that your guests don't see you up to your elbows in their dinner!  For some reason, her method makes the most refreshing, delicious simple salad.

Onto this recipe, which is more suitable for this non-Spring Spring that we're having.  Here the escarole becomes hearty, sweet and savory in a warm flaky pie.  Its our take on a classic Italian side dish that's perfect for any gathering, but especially brunch.  Don't be afraid of the anchovies, they melt into wonderful nutty-ness, plus they are a must-have ingredient in this pie.

Here's what you'll need:

• 3 heads escarole
• Olive oil 2 tbsp.
• 3-4 anchovies
• 3-4 cloves garlic chopped
• 1/4 tsp red pepper flakes
• 1/2 cup raisins
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• Nutmeg, a pinch
• 2 eggs(one egg is for egg wash)
• 1/4 cup chopped kalamata olives
• Pie crust, prepared or pizza dough
• Salt & pepper

Here's what you'll do:

Preheat oven to 350 degrees.

1. In skillet over medium high heat, heat oil & anchovies, red pepper flakes and garlic.  Once anchovies are melted, add chopped escarole, salt,  pepper & nutmeg.  Once escarole is wilted, let cool.

2.  In the meantime, in a large bowl, combine cheeses, egg, olives & raisins.  Season with salt & pepper.

3.  Combine escarole with cheese mixture and pour into pie crust. Top with second crust, crimp and brush with egg wash.  Bake 35-40 minutes until golden.

Mangia!

xo & a pinch,

Kelly

 

Baked Potato Soup

Ok, so its cauliflower.  You know I love skinny-food trickery and cauliflower is my best partner in crime.  I promise, when you're eating this, you'll think its potato soup.  Its creamy, hearty and when its topped with the usual baked potato bits, you'll find yourself high-fiving "I can eat this whole thing?!"  Yes.  Its cauliflower.  Ok, there's one potato in there.

Here's what you'll need:

• potatoes, 2 small or 1 large, roughly chopped
• cauliflower, 1 large head, chopped
• vegetable or chicken broth, 1 cup, but you may use less
• salt & pepper
• cheddar, shredded for topping
• bacon, cooked & chopped for topping
• chives or scallions, chopped for topping
• sour cream, dollop for topping, if you wish

1.  In a large pot over high heat, add the cauliflower & potato. Cover with water and add about a tsp of salt.  Once boiling, reduce heat and simmer for 8-10 minutes until the vegetables are fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.  Return the pureed cauliflower to the large pot.

3.  Over medium heat, stir while adding broth until you get your desired consistency.   Season with salt & pepper.

4.  Ladle into bowls and garnish with bacon, cheese & scallions.

 What's your favorite cauliflower recipe?

xo & a pinch,
Kelly

Cauliflower Cream of Mushroom Soup

Its no secret, I love cauliflower.   To me, cauliflower is the most magical vegetable in my kitchen.  Its versatility is endless and adding lots of cauliflower to your diet does wonders to your waistline.  Sometimes when I'm eating mashed cauliflower, I find myself trying to resist eating the entire plate.  I forget what I'm eating and think its potatoes!  No offense, potatoes, I love you too.   We go way back, but ... muffin top.

So, I introduce my newest cauliflobsession*- cream of mushroom soup.   Like I said in my post on our Cauliflower Broccoli Cheddar soup** (also fantastic), I would never eat the true versions of these soups; made with cream, flour and butter to get the "cream of ---" consistency.   To me, soups shouldn't be laden with fat and carbs.  Soup should not be a guilty pleasure.   It should be healthy, satisfying and cozy-inducing.  This soup is all of the good things and its so delicious and creamy, you'll forget what you're eating!

• I small onion, chopped
• garlic, 2-3 cloves, chopped
• olive oil, 2 tbsp
• cauliflower, 1 large head, chopped
• beef or vegetable broth, 32 oz.
• 8-10 mushrooms, chopped
• Worchestershire, a small splash
• thyme, fresh (a few sprigs, plus more for garnish)
• salt & pepper

1.    In a large pot over high heat, add the cauliflower. Cover with water and add about a tsp of salt & pepper.  Once boiling, reduce heat and simmer for 8-10 minutes until the cauliflower is fork tender.  Drain in a colander and return to the pot. 

2.  If you are using a blender or food processor, let the cauliflower cool completely.  Then, in batches, blend mixture until smooth.   If using an immersion blender, blend until smooth or your desired consistency.   Return the pureed cauliflower to the large pot.

2.  Meanwhile, in a skillet over medium high heat, swirl olive oil.  Add garlic, mushrooms & onion.  Cook for 10-12 minutes until softened.  Add thyme and splash of Worchestershire.   Season with salt & pepper.

3.  Put the pot of pureed cauliflower over medium heat.   Stir in broth until you achieve your desired consistency and let heat through.  Once you have the consistency that you like, stir in the cooked mushrooms & onions. (remove the thyme stems beforehand)  Taste for proper seasoning, adding salt & pepper as needed.  Garnish with fresh thyme leaves.

So good.

xo & a pinch,

Kelly

*they say that people who create their own words are geniuses, just saying.

**for the Cauliflower Broccoli Cheddar soup recipe, search out site.  It'll pop right up!

Cornmeal & Parmesan Crusted Baked Squash

The crunchy cornmeal topping with warm, fragrant rosemary and parmesan combined with a zip of lemon is perfect here.  Its kind of pretty too! 

• 2-3 zucchini, sliced into coins
• 2-3 yellow squash, sliced into coins
• 1/2 cup cornmeal
• 1/2 cup grated parmesan
• 2 tbsp olive oil
• Fresh rosemary, small bunch chopped, about 1 tbsp
• 1 lemon, zest & juice
• salt & pepper
• red pepper flakes, a pinch (optional)

Preheat oven to 350 degrees.

Meanwhile, prepare the vegetables.  Cut the squash into thin coins.  On the cutting board, coat with 1 tbsp olive oil, season with salt & pepper, red pepper flakes.

Arrange in a baking dish... neatly or not- your choice!

In a medium-sized bowl, combine the cornmeal, parmesan, chopped rosemary, zest and juice of the lemon, salt & pepper and 1 tbsp olive oil.  Combine with a fork until mixture is a sandy consistency.

Place the cornmeal topping on the arranged squash.

Bake in the oven for 15-20 minutes or until golden and the squash is tender.

Remove from the oven and let sit for 5 minutes. Garnish with a sprig of rosemary and a spritz of lemon.

Beet & Blueberry Salad

I'm one of those people that reads "Click Here for 10 Foods You Must Eat to Live to be 105!" and clicks.  I just have to do it.  I've heard these things referred to as "chick bait."  Whatever, call me caught hook, line & sinker, but who doesn't want to live to be 105?  

So, in the spirit of post-Halloween detox, I read (on the internet, of course) about the best foods for natural detox.  Or, was it the top 5 cancer fighting foods?  Whatever it was, when I went to go back and read the article again, I couldn't find it, naturally.   So, I've been walking around with these magically healthy foods bouncing around my head.  Today, I decided to get them out of my head and onto a plate.  I remember that beets, blueberries, lemons and pomegranate are super foods that fight disease and make you feel and look your best.  I decided to throw them all together into this gorgeous salad because lets face it, I'd love to naturally detox, ward off cancer and live to 105!  Who doesn't?

Here's what you'll need:

• 3-4 medium sized beets, stems trimmed and scrubbed.
• 1/2 cup blueberries
• 1/2 Lemon, juiced
• Feta cheese crumbles, 1/4 cup
• Parsley leaves, 1/4 cup
• 1/2 Pomegranate, seeds
• salt   

Here's what you'll do:

1.    Preheat oven to 350 degrees while you scrub and prepare your beets.   Place scrubbed, whole beets in a foil packet and on a baking sheet.  Roast in the oven until fork tender, about 60 minutes.   Let cool.   Scrub skins off.  They should come off easily with a paper towel.

2.  Cut beets into cubes.   Combine cubed beats with blueberries, parsley, lemon and salt.   Tumble the feta over the salad.  Garnish with pomegranate seeds.

Enjoy Super Health!

xo & a pinch,
Kelly

** If you like recipes like this, click "SUPER FOODS!" on side bar (on a PC) or bottom bar (on you mobile device) for our favorite super healthy recipes.

Hasselback Spicy Sweet Potatoes

Besides their interesting looks, there are two other reasons that I love these potatoes. 

1.  I love, love, love sweet & spicy food.  

2.  I love a side dish that gets into the oven early and takes care of itself until your ready to eat.

We recently had a little dinner party that looked a lot like early Thanksgiving with a big, golden bird in the oven and delicious, fall inspired side dishes.  These potatoes were a hit with an unexpected spicy bite!   

Here's what you'll need:

• 4 sweet potatoes, similar in size and scrubbed
• 2 tbsp. honey
• 2 tbsp. Dijon mustard
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp red pepper flakes
• 1/2 tsp chopped fresh rosemary
• 2 tbsp. chopped pecans
• 1-3 shakes of hot sauce (we love Outer Limits Jalepeno Lime)
• butter, about 1 tbsp
• 1/2 pomegranate seeds, for garnish

Preheat your oven to 350 degrees.

To prepare the potatoes:

1. Scrub well. 

2.  Create a "foot" on your potato for better control while cutting.

3.  Slice using pencils as a base on each side to prevent cutting completely through.

4.  Make slices. Do your best with keeping each slice the same width, but don't make yourself crazy. Perfection is overrated.

5.  Place the potatoes in a medium roasting pan.

To make the topping:

6. Combine honey, Dijon, cinnamon, nutmeg, pepper flakes, rosemary, chopped pecans and hot sauce in a medium bowl.

7.  Spoon over the potatoes, pushing some of the sauce into the slices.

8. Add 2 pinches of butter to each potato.

9.  Cover with foil and bake in the oven for one hour at 350 degrees.  Then, remove foil and bake uncovered for another 15 minutes.

When to potatoes are tender, they are done.  Top with pomegranate seeds.

Let rest for 5 minutes before serving. 

Enjoy with your favorite sweet & spicy friends!

xo & a pinch,

Kelly

Sausage & Cannellini Stuffed Eggplant

During these gorgeous golden days of early fall, we are still enjoying summer's harvest and eating outside.  Every last minute cherished before it becomes completely Siberian and we are under blankets, eating carbs. 

This weekend I noticed that our basil is still full of green leaves and eggplants at the market are gorgeous and abundant through October.   I love stuffing eggplant this way. I've featured it here before with tomatoes, basil & cheese.  I love eating a half an eggplant as my dinner... and then the other half for lunch the next day.   

Here's what you'll need for two halves:

• 1 large eggplant
• 1 16 oz can of crushed tomatoes
• 1 red pepper or 3-4 baby peppers, chopped
• 2 cloves garlic, chopped
• olive oil, 3-5 tbsp
• 3 links of Italian sausage, casings removed
• 1 16 oz can of cannellini beans
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• basil, a bunch chopped or torn (some for cooking, some for garnish)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare the eggplant:  Cut the eggplant in half.  Scoop the meat from the halves and chop.  Coat the eggplant shells with olive oil and season with salt & pepper.  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, in a large skillet over medium high heat, brown the sausage, crumbling the meat at it cooks.  Once completely browned, remove the sausage from the pan and reserve.

4.  In the same skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped peppers, red pepper flakes, salt & pepper.   

5.  Cook on the stovetop until the vegetables become tender.  Add the tomatoes and beans.  Return sausage to pan.  Stir in most of your chopped basil, combine and simmer about 15 minutes.  Taste to adjust seasoning. Add salt & pepper if needed.

6.  Scoop the eggplant/sausage mixture into the eggplant halves.

7.  Top each half with mozzarella and parmesan.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more grated parmesan.

Mangia!

xo & a pinch

Kelly

Grilled Figs with Fresh Ricotta Dip

Sometimes the most delicious food is the simplest.  This dessert is perfect for after dinner drinks with guests. Its easy to add to an already heated grill and its only 3 ingredients!

• 8-10 figs, halved, skewed and grilled for 5-8 minutes
• 1 cup fresh ricotta
• honey, drizzle

The key is the fresh ingredients.  Fresh ricotta really makes a difference here and if you have local honey, all the sweeter!

Salud!

xo- Measure & Pinch

Avocado & Jicama Guacamole

In the world of Measure & Pinch, the avocado and the jicama are best friends.  They're cute, quirky and get along beautifully. They're not exactly beauty queens, but inside they are wonderful and delicious, but completely opposite.  Avocado's creamy, soft, buttery inside is a perfect match for Jicama's crunchy, light sweetness. Together they make a great team and thanks to our friend Chef Peter, who generously shares his recipes, tips and expertise with us home cooks,  we learned that jicama is the key to making the ultimate guacamole! 

Serving 4-6 Measure & Pinch people  you'll need: 

• 3 ripe avocados
• 2 plum tomatoes
• 1/2 small white onion
• 1/4 cup finely chopped fresh cilantro 
• 1/2 cup finely chopped, peeled jicama
• 1 lime (zest,) 
• 2 garlic cloves (pressed or finely chopped) 
• Juice of 2 limes
• Kosher salt
• Fresh ground pepper
• 1 Jalepeno pepper (optional) 

Ripe avocados are not always in the store so, if your avocado is bright green, ask for a dark one. Squeeze to test ripeness. It should give a little when you squeeze it but, not squish it. To get the meat out of an avocado you want to take a large knife and press it lengthwise  into the avocado until you feel it hit the pit, you want it to touch it then drag the blade full circle. When the blade makes it back to the original cut, push the blade harder into the pit so that the knife sticks. Now, pull the avocado apart and one side will still have the pit in it. 

With a spoon, spoon out the first avocado half onto a cutting board. The one with the knife in it will need a little help but, the pit will come right out as it's stuck in the knife! (Good trick, huh?) 

Once you scoop out the three avocados give them a rough chop into eighths. Take a fork and give them a mash but, not so that they're smooth, just so they're not chunky. Add your lime juice.

(Keep in mind when you open the avocado it will immediately start to turn brown unless you squeeze lime on it so, once the avocado is free from it's shell, and diced  & pressed, squeeze the lime juice on it...)

Press your garlic and add, then add about 1/2 cup of jicama.  If you follow the "pamelita pico" recipe for everything except the avocados & jicama, just add it all into your bowl and you'll have your guacamole. 

This is a party favorite, for sure. 

Enjoy, xo 

Measure!

Stuffed Eggplant

Vegetables are beautiful! I love making eggplant this way because you keep the gorgeous form of the fruit (Ok, yes. Its a fruit).   This recipe is a celebration of the summer harvest; using tomatoes, basil and eggplant.  Its also so rustic Italian, I'm compelled to blow the dust off of my Rosetta Stone discs!   

Heres what you'll need for three stuffed eggplant halves (pictured):

• 2 large eggplants
• 2 cupstomatoes, chopped (we used cherry tomatoes and sunbursts, but any tomato will do)
• 3 cloves garlic, chopped
• basil, large bunch
• olive oil, 3-5 tbsp
• 1 cup vegetable or chicken stock (or white wine)
• red pepper flakes, 1/4 tsp
• salt & pepper
• mozzarella cheese, 1/2 cup, shredded
• parmesan, 1/4 cup, grated
• bread crumbs, 2 tbsp.  (optional)

Here's what you'll do:

1.  Preheat oven to 350 degrees.  

2.  Prepare your eggplants:  Halve both eggplants.  Scoop the meat from 3 of the halves and leave 1 half to chop for the filling.   Coat the 3 halves with olive oil and season with salt & pepper.  (use your hands to season & coat the outside and inside).  Place on a baking sheet, cut-side up and bake in the oven for 10-15 minutes; until the eggplant shells are tender.  Remove from the oven and reserve.

3.  Meanwhile, chop the remaining half eggplant into cubes.

4.  In a large skillet over medium high heat, add 3 tbsp. oil, garlic, cubed eggplant, chopped tomatoes, red pepper flakes, salt & pepper.   Add handful of torn basil. 

5.  Cook on the stovetop until the mixture combines about 20 minutes.  Add stock or wine to create a sauce-like consistency. Taste to adjust seasoning.  The mixture is done when the eggplant and tomatoes are softened.  

5.   Scoop the eggplant-tomato mixture into the 3 eggplant halves.

6.  Top each half with mozzarella, parmesan and bread crumbs.

7.  Return to the oven for 5-8 minutes until cheese is melted.

8.  Let sit for 5 minutes before serving.  Garnish with torn basil leaves and more parmesan.

Mangiare le verdue!  (& frutta)

xo & a pinch,
Kelly

Greek Chopped Salad

Right now tomatoes are my middle name; beefsteak, plum, cherry, you name it in Jersey we're eating it! 

This salad is one of many I'm eating on on the weekends! It's super easy and it requires no lettuce. Is it still a salad without leafy greens?  We say YES and this salad is a must-have! The fresh, crisp cucumbers, sweet tomatoes and the salty, creamy feta! YES. Who else is in? 

• 10-12 cherry or grape tomatoes, halved
• 3 cucumbers, sliced into half-moons
• 1/2 red onion, sliced
• Dill, 1 small bunch, chopped
• Feta cheese, 4 oz crumbled

We dress this salad simply with the juice of a lemon, swirl of olive oil, salt & pepper. Toss and share with your friends! 

And, since I'm all about the salads lately, take this one if you love it only leave out the dill and add these next four ingredients instead. You'll still have an amazing salad just a different version! 

• I can of chick peas, strained and rinsed
• Mint, 1 small bunch chopped
• Kalamata olives, about a cup and go for the ones w/out the pits! 
• And, yup, one head of romaine lettuce, chopped! 

Two salads for the price of one entry! :) 

Enjoy, xo Measure! 

Mediterranean Summer Salad

I call all Greek food "Goddess food."  Is it because its usually so healthy and beautiful?  Or maybe its because I think that if I eat like a Greek Goddess, maybe I will start to look like one!   You are what you eat, so I'm sticking with the Goddess food...with my fingers crossed.   

This salad combines my favorite Greek elements; chick peas, cucumbers, mint and feta with a few local, fresh vegetables that seem to find there way onto most summer tables.; corn & tomatoes.  Its kind of Jersey Greek... or better, Shore Goddess!   Beautiful!

Heres what you'll need:

• 19 oz can of chick peas, rinsed
• 3 ears of corn, cooked, kernels removed
• 1 cucumber, chopped
• 8-10 cherry or grape tomatoes, halved
• mint, 2 tbsp chopped, plus a few sprigs for garnish
• 2 green onions, chopped
• 2-3 ozfeta cheese, cubed
  
  For the dressing, whisk these ingredients together:
• 1 lemon, zest and juice
• 1 tsp Dijon dressing
• 2 tbsp olive oil
• salt & pepper

 In a large bowl, combine all of the ingredients together with the dressing.  Garnish with mint, extra cucumber or lemon wedge.  Chill for at least 1 hour before serving.

Eat Beautifully,

xo & a pinch,

Kelly

Chicken Sausage & Garden Vegetables over Spaghetti Squash

Its a that wonderful time of year when gardens are bursting with delicious things!  Total summer abundance!  .. well, not in my yard.  One of my dreams is to have a gorgeous, healthy garden in my backyard.  Right now, I have only a couple of struggling herbs.  I blame it all on the squirrels.  

Until my garden dreams come true, I enjoy the farmer's markets and the generosity of my green-thumbed friends!    Here I used a bunch of local veggies and some chicken sausage to create a chunky "sauce" to put over spaghetti squash.  It makes a great, easy, healthy dinner.  It would be more delicious over regular spaghetti, but I also have bikini dreams... I blame it all on ice cream. 

• 6  chicken sausages, casings removed  (we love Premio)
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 red onion, diced
• 1 zucchini, diced
• garlic, 2 cloves, chopped
• 2 small or 1 large spaghetti squash
• parmesan cheese, grated 1/4 cup, plus more for garnish
• olive oil, 2 tsp
• butter, 1 tsp
• salt & pepper
• red pepper flakes, a pinch
• parsley, for garnish
• chicken stock or white wine, a splash

For the spaghetti squash:  

1.   Preheat your oven to 400 degrees.

2.    CAREFULLY cut the squash in half.   Spaghetti squash are really hard and round.  They are not easy to cut.  PLEASE do so with caution.  Scoop out the seeds. 

3.    Line a cookie sheet with parchment paper or aluminum foil. Place the squash, cut side down onto the sheet and bake for 30-45 minutes.

4.  To test for doneness, poke the squash rind.  If there is "give" its done.  Let cool. 

5.  With a fork, scrape the inside flesh from the squash.  It will release as threads (resembling our long-lost friend, spaghetti.)

For the sauce:

1.  In a large skillet over medium heat, swirl olive oil.  Add the sausage, casing removed.  Cook 5-8 minutes or until browned.   Remove from the skillet and reserve.

2. To the same skillet, add all vegetables.  Season with salt, pepper and red pepper flakes. Cook for 8-10 minutes or until vegetables are tender.

3.  Add the sausage back to the vegetables, toss with splash of wine or stock and butter.  Stir in parmesan cheese. Taste to adjust seasoning.

To serve, spread spaghetti squash shreds in a shallow bowl.  Season lightly with salt & pepper.  Top with sausage and vegetable sauce.   Garnish with extra grated parmesan and parsley.

Sweet Dreaming!

xo & a pinch,

Kelly

Tomato Mango Gazpacho

A perfect pool-side snack or light lunch.  We love gazpacho.  This is a sweet, tropical variation inspired by Pam's mango salsa.

Tomato & Mango?  I know, sounds weird, but it really works.  Think mango salsa, chilly and on a spoon... its delightful!  

Gazpacho is the perfect way to fill up on good-for-you raw fruits and vegetables.  This one introduces mango to the mix.  Mango is my most favorite fruit.  (all apologies to my daily blueberries).  Mango's tropical sweetness adds a wonderful dimension to this slightly spiced gazpacho.  Its chilled and refreshing and as it rests in your fridge, it just gets tastier.  Make some today and enjoy it all week.  

What you'll need:

• 6-8 tomatoes, chopped
• 1/2 red onion, chopped
• 1/2 cucumber, chopped with the peel on
• 2 ripe mangoes, chopped
• 2 limes, zest and juice (we use a microplane to zest our citrus)
• 3 garlic cloves, minced
• 3 tbsp red wine vinegar
• 2 tsp hot sauce
• 2 tsp olive oil
• 1 tsp red pepper flakes
• salt & pepper

What you'll do:

Combine all of the above items in a large bowl.  Toss everything together and taste a few bits to be sure its on your level with salt and spice.   Then, blend everything.  I use a standard kitchen blender on the "pulse" setting until I get a small chunks.  I do it in batches and combine the blended gazpacho in a large Tupperware.  Be sure to CHILL your gazpacho at least one hour before serving ( a very important step ).   Garnish with cilantro and lime. 

xo & a pinch,
Kelly