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Parsley Pesto Pasta

Parsley Pesto Pasta with Roasted Asparagus

June 26, 2016

When I think of summer, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!

  • 2 cups fresh parsley
  • 2 garlic cloves
  • 1/3 cup pistachios
  • Juice of half lemon
  • ¼ to ½ cup extra virgin olive oil
  • 2 teaspoons salt
  • ½ cup grated Pecorino Romano

Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.

  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 350 degrees F.

Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.

  • ½ pound pasta, cooked al dente with 1 cup pasta water saved

Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.

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Quick Summer Pasta

Quick Summer Pasta

June 22, 2016

I was watching Michael Symon making a summer pasta and I decided to tweak his recipe and make my own. I have to say, one of my favorites!!

  • 3 strips bacon, chopped
  • 2 tablespoons olive oil
  • ½ cup green beans, chopped
  • 2 ears of corn, off the cob
  • 2 garlic cloves, grated
  • 3 green onions, chopped
  • 1 large jalapeno, sliced thin
  • ¼ cup fresh dill, chopped
  • 1/3 cup fresh cilantro, chopped
  • ½ pound pasta of choice, cooked al dente with ½ cup pasta water spared
  • Salt

Heat a frying pan and add bacon and oil. Cook the bacon on medium heat until the fat is rendered and the bacon pieces are golden brown. Add the beans, corn, garlic, green onions and jalapeno. Saute on medium heat for 3 to 4 minutes. Add the pasta and pasta water, mix well and add salt, dill and cilantro. Serve warm.


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Watermelon and Tomato Salsa

Watermelon Tomato Salsa

June 21, 2016

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

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Fresh Nectarine and Corn Salad

Fresh Nectarine and Corn Salad

June 20, 2016

Another yummy corn salad- this one is paired with one of my favorite fruits- nectarines… green onion, mint and basil take this side dish over the top!

  • 4 to 5 corn on the cob, grilled till golden brown and take kernels off the cob
  • 2 large or 3 medium nectarines, cut into 1-inch dice
  • 4 to 5 green onions, trimmed, cut in half and grilled briefly (just to char the outside of the onions)
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh basil, chopped
  • ½ cup feta, crumbled
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons salt

Transfer the corn kernels, nectarines, green onions, mint, basil and feta to a salad bowl. Add the lemon juice, oil and salt. Toss and serve.

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Fresh Corn and Avocado Salad

Fresh Corn and Avocado Salad

June 19, 2016

This is a perfect summer salad to make either as on it’s own or as a side or even better- some grilled chicken, steak or shrimp on top!!!

Either way, it is quick, easy and yummy!

  • 2 fresh corn ears, taken off the cob
  • 1 large avocado, diced
  • ½ cup cilantro, chopped
  • 3 green onions, chopped
  • Juice of ½ or 1 lime (depending on size)
  • 1 teaspoon salt

Mix all the ingredients and let sit for at least half an hour before serving.


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Roast Chicken Breast with Miso Gravy

June 15, 2016

Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!

  • 2 tablespoons dark miso paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • ½ teaspoon honey
  • 2 teaspoons mirin
  • 2 large chicken breast halves on the bone with skin
  • Salt
  • Pepper

Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 2 cups chicken broth
  • 2 teaspoons dark miso
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt
  • Pepper

Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.

In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.

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Healthy Pumpkin Oatmeal Muffins

Healthy Pumpkin Oatmeal Muffins

June 14, 2016

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup full fat yogurt
  • ½ cup full fat milk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

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