Kale, Mushroom & Tomato Saute with Polenta

Simple weeknight meals are something that I'm always on the lookout for.  After all, it's way too easy to get in a routine of making the same old things every week (I'm totally guilty of this!).  This meal from Whole Foods Market is a great example...It's one of their highest rated recipes on their website, plus it looked super easy.  So, I decided to give it a try.

I'm a big fan of kale lately, so it's no surprise I was drawn to this recipe.  I jokingly say that I'm going to turn green one day from eating it so much.  I mean, it IS healthy!  :)  I love it, because it's pretty versatile and has a great flavor.  The ingredients for this meal are also inexpensive, and I ended up with LOTS of extra kale from the 32oz bag to use in other recipes.

This dish did indeed  come together quickly.  It's as simple as sauting a skillet full of mushrooms, sun-dried tomatoes, garlic and kale.  Then, slices of polenta are quickly sauted in a separate skillet until golden.  Easy peasy.  You can have dinner on the table in less than 30 minutes, from start to finish.

Of course, the first question out of my husband's mouth when I placed his plate in front of him was, "But, where's the meat?!?"  That silly man.  I should have known.  If your hubby is anything like mine, crumbled bacon would make a perfect add-on to this quick dinner.

Bon Appetit, my friends!

***This post is brought to you by the great folks at Whole Foods Market.***

Kale, Mushroom & Tomato Saute with Polenta
Adapted from:  Whole Foods Market

Ingredients:

2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)

Directions:

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

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Pretty Squash Ribbon Salad

Zucchini and yellow squash are veggies that I cook often, but I'm definitely guilty of slicing them into boring little pieces and cooking them the same old way time after time.  Never had I sliced them into pretty, thin ribbons as this recipes calls for.  It takes a wee bit of extra effort, but the resulting dish is fun and delicious.

A good vegetable peeler is key here.  Also, the thinner the zucchini/squash, the easier they are to slice.

For this healthy side, the squash ribbons are tossed with either baby spinach or fresh arugula, parsley, a squirt of vibrant lemon juice, and olive oil.  It's the perfect flavor-filled side dish to make while summer is winding down.  Plus, there's no cooking or heat involved!

Bon Appetit, my friends!

Squash Ribbon Salad
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 pound zucchini
1 pound yellow squash
3 cups loosely packed baby spinach OR arugula
1 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1 1/2 teaspoons extra virgin olive oil
Salt and pepper, to taste

Directions:
Cut zucchini and yellow squash lengthwise into thin, ribbon-like strips using a vegetable peeler. 

Toss together the zucchini, yellow squash, baby spinach/arugula, parsley leaves, lemon juice, and olive oil in a large bowl.

Add salt and pepper to taste.

Enjoy! 

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Okra and Tomatoes

After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings.  Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot.

The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead.  I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat!

This version is packed with great flavors, which are complemented by fragrant basil and parsley.  I'm trying to use up as much of this delicious summer produce as I can...while it lasts!  Are you doing the same?

Bon Appetit, my friends!

Okra and Tomatoes
Adapted from:  Southern Living magazine, August 2013

Ingredients:
8 ounces fresh okra 1 large shallot
3 tablespoons olive oil, divided
2 medium heirloom tomatoes, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
Salt & freshly ground black pepper, to taste

Directions:Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. 

Heat 1 Tbsp. olive oil in skillet. Add heirloom tomatoes, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or just until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.

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Chickpea & Feta Salad

This is an EASY-CHICK-PEASY, light and fresh side for those last sweltering weeks of summer.  There's no heat involved with the preparation of this dish, which is always a blessing when its nearly 100 degrees outside.

The flavors are bountiful and fresh - chickpeas, red bell peppers, fresh herbs and feta are the stars of this show.  They are brightened up with a spritz of fresh lemon juice, a drizzle of olive oil and a dash of salt.  A little minced shallot also makes an appearance.

If you're looking for a healthy and easy side that's flawless for summer, look no more.  

Bon Appetit, my foodie friends!

Chickpea & Feta Salad
Adapted from:  Southern Living magazine, August 2013

Ingredients:
1 (15.5 oz.) can chickpeas, drained and rinsed
2 red bell peppers, diced
1 small shallot, minced
2 tablespoons fresh lemon juice
2 tablespoons olive oil 1/2 teaspoon salt
1/2 cup coarsely chopped fresh basil
1/2 cup coarsely chopped fresh parsley 1/2 cup crumbled feta cheese

Directions:
Stir together chickpeas, red bell peppers, shallot, lemon juice, olive oil, and salt in a large bowl. 

Fold fresh herbs into chickpea mixture. 

Top with crumbled feta cheese just before serving.

Enjoy!

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Watercress and Orange Salad with Cumin-Flavored Vinaigrette & Walnuts

What do you say we celebrate this beautiful first day of spring with a beautiful, fresh recipe?  Seriously, I'm obsessed with this salad.  After delighting in my very first bite of this exquisite meal, I proclaimed "This might be the best salad I've ever had in my life!"

Friends, I'm not exaggerating.

The inspiration for this meal came when I acquired a gorgeous bag of freshly foraged watercress from my new friend, Tim Pfizer from Herb Inc. in Birmingham, AL.  I went into The Fish Market here in town to purchase some Cobia for a photo shoot for the gulf seafood cookbook I've been working on, and met Tim in the process.  He gave me a bag of watercress to try, and my mind went to work figuring out how to put it to good use.

The solution?  Beatrice Peltre had the perfect recipe in her cookbook, La Tartine Gourmande, Recipes for an Inspired Life.  I changed it a bit to suit my tastes, and the results were mouth-watering.  I've included my changes below.

It combines ingredients that I don't normally find myself cooking with, so it was a nice departure from my usual repertoire.  For example, I never would have thought to flavor a vinaigrette with ground cumin, and then pair it with oranges.  However, the cumin is a MUST and added such an unique and interesting undertone of flavor to the dish.  The watercress lends a fresh, peppery bite, which complements the other ingredients perfectly.  Finally, the feta and guacamole add just the right amount of creamy goodness to round it all out.

This one is definitely a keeper and will make another appearance on my dinner table soon.

Thanks again to Tim Pfizer for the watercress...It was great!

Bon Appetit, my friends!

Watercress and Orange Salad with Cumin-Flavored Vinaigrette & Walnuts
Adapted from:  La Tartine Gourmande, Recipes for an Inspired Life; By Beatrice Peltre

Ingredients:
For the Vinaigrette:
Pinch of Sea Salt
1/2 tsp ground cumin
 1 tbsp red wine vinegar
1 small shallot, minced
2 tbsp extra virgin olive oil
1 tbsp walnut oil
1 tbsp fresh flat-leaf parsley, finely chopped

For the Salad:
4 regular oranges
4 blood oranges
8 pink radishes, thinly sliced
1 ripe avocado, peeled, pitted, diced and drizzled with lemon juice to prevent discoloration
2 oz feta cheese, crumbled
2 cups fresh watercress leaves
1 oz chopped walnuts

Directions:
To Prepare the Vinaigrette:
Combine the sea salt, vinegar and cumin in a small bowl.  Add the shallot and let sit for 20 minutes, so that the flavors blend together.  Pour in the extra virgin olive oil and hazelnut oil.  Whisk to emulsify.  Add the parsley and set to the side.

To Prepare the Salad:
With a sharp serrated knife, peel the skin and pith from the oranges.  Thinly slice the fruit and set aside.

In a large bowl, gently toss together the radishes, avocado, feta, and watercress.  Next, add the vinaigrette and gently toss once more to combine.

Take 4 salad plates and arrange the orange slices on top, alternating between blood orange and regular orange, to create a pretty pattern of colors.  Place the watercress salad in the middle and top with chopped walnuts.  Serve immediately and enjoy!

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Carol's Easy Greek Salad

My awesome mom-in-law, Carol, makes the most amazing Greek Salad...It's the stuff of dreams.  She makes it often for big family gatherings, and I always save a special spot on my plate for a generous helping.  It's fresh, vibrant flavors are incredible, and you know what?  It couldn't be any easier to make.

Simply chop up all the ingredients, throw them into a large bowl along with a dash of freshly ground black pepper, a little dressing, feta cheese and VIOLA!  

The great thing about this salad is that the longer it sits all cozy and cool in the fridge, the better it gets.  That gives all those wonderful flavors time to meld together into a symphony of Greek deliciousness.  

Doesn't that sound fabulous?!?

Because of that, this is the perfect make-ahead side dish for your next gathering.  Make it the night before and have one less thing to worry with the day of your party.  But don't thank me, thank Carol.  :)

Bon Appetit, my friends!

Carol's Easy Greek Salad
Adapted from:  Carol Ward

Ingredients:
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
10 oz. grape tomatoes
6 oz. black or Kalamata olives, pitted
8 oz. white mushrooms, sliced
1/2 cup Greek or Italian dressing
Freshly ground black pepper, to taste
8 oz. feta cheese, crumbled

Directions:
Combine broccoli, cauliflower, grape tomatoes, olives and mushrooms in a large bowl.  Pour dressing over vegetables and season with freshly ground black pepper.  Stir thoroughly to combine, making sure all veggies are coated with the dressing.  

Place salad in the refrigerator, covered, for at least 2 hours before serving, so that flavors have a chance to meld together.  

Just before serving, sprinkle feta cheese over the top. 

Note:  This salad is even better the day after making it!  Simply store the salad in the refrigerator overnight, in a sealed container.

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Easy Tomato Soup & Grilled Cheese Croutons

Soup and sandwich combos don't get much more classic than a comforting bowl of tomato soup with a toasty grilled cheese on the side.  So, when I received the October 2012 issue of Food Network magazine in the mail recently with this yummy dish gracing the cover, I was anxious to try it.

Now, I don't have a fancy panini press, but that didn't stop me.  I whipped out my trusty skillet and simply made the sandwiches the old-fashioned way.  After a quick trip to the cutting board, they were cut into neat little squares and ready to go.

Oh!  And did I mention that the grilled cheese is made with melty, ooey, gooey, amazing gruyere cheese?  Oh, my...my favorite...!

The saffron threads add a depth of flavor that only saffron can, and the combination of cream and just enough orzo make this soup decadent and mouthwateringly tasty.  The soup is super easy, but the flavor is great and perfect for the chilly nights ahead.  That's another combo that I love!

Bon Appetit, my friends!  :)

  
Easy Tomato Soup & Grilled Cheese Croutons
Adapted from:  Ina Garten, via Food Network magazine;  October 2012 issue

Ingredients:
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (see below)

Directions:
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.

Grilled Cheese Croutons:
4 (1/2-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyere cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes.

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