This dish was bright. I’m not sure how else to describe accurately describe it, but I think bright has just the right connotation: vibrant, citrusy and light. With summer (quickly) coming to an end and late summer vegetables in abundance, I give you Summer Stir Fry. I was inspired to slice the ears of corn into medallions after seeing Martha do it. (Ms. Stewart and I are obviously on a first name basis.) Shrimp always seems to be a lighter option than chicken or steak and it’s a fun way to incorporate seafood. The summer veggies and shrimp were tossed with a lovely Garlic Scape Pesto in Curry from the Ithaca Farmer’s Market. Plate with baby spinach (and maybe some crusty bread and white wine) and bon appétit!
I just came back from a long weekend on Sanibel Island in Florida. Known for its abundance of shells, Sanibel was a much needed breath of warm weather after the snowiest (and one of the coldest) winters in Boston. I met my parents and family friends there, and my mom had bought honey mangos for the stay. They’re deliciously sweet and rich in vitamin C. The mangos was just begging to be transformed in a smoothie. Given most days were muggy and in the high 80’s, low 90’s, it was only fitting to make a Mango Banana “Green” Smoothie. Bananas, strawberries, spinach and a dose of Aloha‘s 14 superfoods, this smoothies was better than expected. One sip and hopefully you’ll channel some beach vibes like the pictures below of Sanibel and be transported to your own tropical paradise.
Ok, so I’m on a chocolate kick lately, but can you blame me? I’ve spent the seeking on the bus or walking to work dreaming about all the things I’m going to make involving chocolate — I see a new version of the banana oat cookies in the future . . . I was also a day too late for National Spinach Day (who knew such a thing existed?), but nevertheless, this was worth the wait. The baby spinach adds zero flavor and one hundred percent nutrients to this not-so-green machine. Toss in bananas, almond milk, some almond butter and now you’ve got yourself a healthy Chocolate Almond Butter Smoothie.
In honor of St. Patrick’s Day, I thought I’d share a favorite over at Moosewood in Ithaca, NY. The few times I went there, I tried their “house” dressing and never once strayed from my selection. My mom bought me one of their cookbooks to remember my time at Cornell and of course it had the recipe for their famous green dressing. The Creamy Basil & Spinach Dressing doesn’t taste “green” at all and is bursting with flavor. Go ahead and give this favorite a try, and I promise you won’t be making a change any time soon.
Happy Meatless Monday, everyone! I found another winning dish on Pinterest: Coconut Curry Vegetables with Brown Rice. I’ve never made anything with curry and coconut milk, but I’m so glad I did. The coconut milk gives a creaminess and subtle flavor to complement the spices in the vindaloo curry. It’s hot and spicy, complex and creamy all in one bite. Toss in the vegetables and you’re good to go. I found this article on Time last week about why Indian food is so delicious. (Ok, so this isn’t Indian per se, but it still embodies that complex flavor profile that we know and love.) I knew it was a sign — I just had to make this.
Ok, I promise — this is my last pumpkin recipe, but does it really count as new if I’ve previously posted this recipe? I love this Creamy Pumpkin Sauce; it’s quite easy to make and sure to impress. Maybe you’ve already exhausted that original spaghetti squash pairing idea or maybe you just have no idea what to do with the sauce in general or with its leftovers. Not a fan of spaghetti squash? Try these tortellini pairings below. Love spaghetti squash? Make the below recipes swapping tortellini for spaghetti squash. (Discover an easy way to cook spaghetti squash here.) Not a pasta fan? Just use sautéed kale and/or spinach as a substitute for anything pasta. No matter the way you choose to prepare this, you honestly can’t mess up because any combination is delicious. As a possible contender for holiday dishes or entertaining, here’s two options to transform any meal (pasta or not) using the creamy pumpkin sauce:
- Creamy Pumpkin Sauce Tortellini with Tuscan Kale, Browned Chicken & Roasted Purple Cauliflower
- Creamy Pumpkin Sauce Tortellini with Rosemary, Delicata Squash, Baby Spinach & Cherry Tomatoes
Another fall classic — Creamy Hubbard Squash Linguine with Zoodles & Sage. When my mom and I went to buy local orchard apples and pumpkins at Wallingford’s Orchard, we also picked up spaghetti, delicata and hubbard squash. (Hubbard is a light grayish-blue in color, teardrop in shape and similar to butternut squash in taste.) Maybe I just needed a break from pumpkin, or I’ve just been dying to try this delicious squash linguine recipe I found on Pinterest. The puréed squash is rich and creamy, so much so, you’d never know there’s no cream; the sage amplifies natural flavors and resembles thyme in taste. The hubbard and sage sauce might be bursting with so much flavor that it could be a knockout on its own — soup anyone? Having previously roasted the squash, the only thing to do next was to try this linguine recipe. I added in both “zoodles” or zucchini noodles and sautéed spinach for some needed veggies, and whole-wheat linguine for better carbs. The zoodles and whole-wheat linguine seamlessly blend; you’d never know you’re eating zucchini instead of pasta at times. The modifications were delectably perfect, and I can’t wait to have this again.
After trying Giada’s version of fresh spring rolls with the spicy chili Greek yogurt sauce this summer, here’s a much, much easier version: Veggie Spring Rolls with Sriracha Soy Sauce. Simple ingredients assembled in a fresh way. No complicated sauce or cooking soba noodles — just vegetables you have on hand paired with sriracha and soy sauce. When I want a veggie fix without a salad, these fresh spring rolls become option number two. Perfect for your next holiday party, get-together or perhaps even football showing (you need to balance out or substitute the chips and wings somehow, right?). The Veggie Spring Rolls somehow manage to be both extravagant and simple, but most importantly, always colorfully delicious.
What a simple, easy, delicious side and most importantly, a new classic. This is one of the main recipes in my arsenal that I repeatedly use; it goes with anything and everything — substitute for pasta, pairs well with fish, chicken sausage, chicken, turkey meatballs . . . The Spicy Garlic Sautéed Kale & Spinach gives you some of your daily dose of greens and adds color and flavor to any plate. Can’t deny that, right?
Spaghetti squash is my go-to cold weather meal. With the cool days moving in and socks and sweaters becoming abundant, a fall twist on your favorite and classic pasta dish is in order. To celebrate a “Meatless Monday,” I’ve added cannellini beans for protein, and butternut squash to utilize another fall favorite. Throw in your other favorite veggies, top with the marinara sauce of your choice and you have a light but hearty and savory meal! Thank you, rosemary, for this Fall Vegetable “Spaghetti.”