Zucchini Ribbon Salad with Lemon and Parmesan Cheese

Zucchini Ribbon Salad with Lemon and Parmesan Cheese

Zucchini Ribbon Salad with Lemon and Parmesan Cheese is a simple and easy to make salad that’s loaded with fresh flavor! It’s the perfect way to use this year’s summer zucchini crop!

Ingredients

5 small zucchini, trimmed and peeled into ribbons
Kosher salt and fresh ground black pepper to taste
3 tablespoons fresh lemon juice
1 tablespoon olive oil
½ cup shaved Parmesan cheese
2 tablespoons toasted pine nuts
1 tablespoon finely chopped fresh mint

Method
1. Toss the zucchini ribbons, salt and pepper, olive oil and lemon juice together in a large bowl. Taste for seasoning. Once coated arrange them on a serving platter.
2. Top the zucchini ribbons with Parmesan cheese shavings, mint and pine nuts. Serve immediately.

Notes
4 WW Freestyle Smartpoints
Prep
• Prep: 15 Minutes

Source: Recipe Runner (4 servings)




Shrimp and Pea Risotto

Shrimp and Pea Risotto

Shrimp and Pea Risotto
Ingredients

1 ½ cups, uncooked Arborio Rice
5 cups chicken broth
3 tablespoons unsalted butter, divided
1 tablespoon oil
⅓ cups onion, minced
1 clove garlic, minced
1 lb. small shrimp, shelled and deveined
½ cup frozen peas, unthawed
2 tablespoons Parmesan cheese, grated

Method
1. Heat broth to a simmer in saucepan. Heat 2 tablespoons butter and oil in heavy 4 quart saucepan over medium heat.
2. Add onion and garlic, sauté until onion is soft but not brown.
3. Add rice; stir for about one minute until grains are coated.
4. Begin adding simmering broth ½ cup at a time, stirring until absorbed before adding next ½ cup broth.
5. Add shrimp after the rice has been cooking 10-12 minutes and continue to add the broth, ½ cup at a time.
6. When all broth has been added and grains are tender, stir in additional tablespoon butter, cheese and peas. Serve immediately.

Notes
9 WW Freestyle SmartPoints
Prep
• Prep: 10 Minutes
• Cook: 35 Minutes

Source: Rice Select (6 servings)




New Potatoes with Peas And Cilantro

New Potatoes with Peas And Cilantro
A few chopped anchovies or sorrel leaves make a nice addition here, if you want to add another burst of flavor. Serves four as a side dish.

Ingredients

2 ½ cups / 300g peas (fresh or frozen )
2 green chilies, finely chopped (take out the seeds, if you prefer)
1 small preserved lemon, pips discarded, flesh and skin roughly chopped, 3/4 ounce / 20g
¾ cup / 15g coriander leaves, roughly chopped, plus an extra 5g to garnish
¼ cup /60ml olive oil
Finely grated zest of ½ small lemon, plus 1 tsp lemon juice
Salt and black pepper
26 ounces / 750g new potatoes (cut in half if large)

Method
Bring a large pan of water to a boil, blanch the peas for a minute, then drain. Set aside one-third of the peas and put the rest in a food processor with the chilies, preserved lemon, coriander leaves, oil, lemon zest, a third of a teaspoon of salt and plenty of pepper. Blitz to a rough paste.

Bring a large saucepan of well salted water to a boil, then cook the potatoes for 15 minutes, or until soft. Drain, transfer to a large bowl and roughly crush: you want at least a third of them left more or less whole. Add the blitzed and whole peas to the bowl with the lemon juice and chopped coriander, gently stir through and serve warm.

Source: Yotam Ottolenghi (4 servings)




Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta

The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and is widely available. If you start with the shrimp in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to 1 week.

Ingredients

7 ounces / 200g feta, broken into 1//2- to 3/4-inch pieces
½ teaspoon crushed red pepper flakes
4 teaspoons fennel seeds, toasted and lightly crushed
5 tablespoons olive oil
1 ½ cups / 250g orzo
Salt and black pepper
3 garlic cloves, minced
3 strips of finely shaved orange peel (from 1 orange)
14.5 ounces / 400g canned chopped tomatoes
2 cups vegetable stock
¾ cup water, plus 2 tablespoons
14 ounces / 400g raw peeled shrimp
1-½ cups / 30g basil leaves, roughly shredded

Method
In a medium bowl, mix the feta with 1/4 teaspoon of the chile flakes, 2 teaspoons of the fennel seeds, and 1 tablespoon of the oil. Set aside while you cook the orzo.

Place a large sautée pan with a lid over medium-high heat. Add 2 tablespoon of the oil, the orzo, 1/8 tsp. salt, and a good grind of pepper. Fry for 3 to 4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.

Return the pan to the same heat and add the remaining 2 tablespoons of oil, 1/4 teaspoon of pepper flakes, 2 teaspoon fennel seeds, the garlic, and the orange peel. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes and their juice, stock, water, 1/4 teaspoon salt, and plenty of pepper. Cook for 2 to 3 minutes, or until boiling, then stir in the fried orzo. Cover, then decrease the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout so the orzo cooks evenly. Remove the lid and cook for 1 to 2 minutes, until the consistency is like risotto. Stir in the shrimp and cook for 2 to 3 minutes, until they are pink. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Source: Yotam Ottolenghi (4 servings)




Sautéed Boneless Pork Chops with Port Wine and Cherry Sauce

Sautéed Boneless Pork Chops with Port Wine and Cherry Sauce

Ingredients
2 boneless pork chops (3/4 – 1 inch thick, 6-8 oz. each)
1 pinch each salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
½ teaspoon minced fresh rosemary
2 garlic cloves, minced
½ cup chicken broth
¼ cup ruby port wine
2 tablespoons unsalted butter, chilled
¼ cup dried cherries

Method

Cut 2 slits about 2″ apart through the outer layer of fat on each chop. Pat chops dry with paper towels and season with salt and pepper.

Heat 1 teaspoon oil in skillet over medium-high heat. Lay chops in skillet and cook until well-browned on first side, 3 minutes. Flip chops, reduce heat to medium and continue to cook until meat registers 145 degrees, 5-10 minutes. Transfer to a serving plate and tent loosely with foil.

Add remaining oil to pan, and heat until shimmering. Add shallot and cook until softened, around 2 minutes. Stir in rosemary and garlic, cooking 30 seconds until fragrant. Stir in broth, wine, and dried cherries, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes. Stir in accumulated meat juices and simmer for 30 seconds. Off heat, whisk in butter and season with salt/pepper to taste. Spoon over chops, serve.

Source: America’s Test Kitchen (2 servings)




Fettuccine with Wild Boar Ragu

Fettuccine with Wild Boar Ragu

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 large carrot, grated
1 stalk celery, diced
3 cloves garlic, minced
2 lbs. ground wild boar
1 cup red wine
15 ounces canned tomato sauce
6 ounces canned tomato paste
1 lb. fettuccine pasta
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt and ground black pepper
Grated Parmesan cheese, for serving

Method

In a large saucepan over medium-high, heat the olive oil. Add the onion, carrot, celery and garlic. Saute for 6 minutes, or until the onion is translucent.

Add the boar and cook until browned, about 8 to 10 minutes. Add the wine and cook, scraping the pan, until the wine has mostly evaporated. Add the tomato sauce and paste. Bring to a simmer and cook for 10 minutes.

Meanwhile, bring a large saucepan of salted water to a boil. Add the fettuccine and cook according to package directions.

When the pasta is done, stir ¼ cup of its cooking water into the sauce. Drain the pasta and transfer to a serving bowl.

Stir the basil and oregano into the ragu, then season with salt and pepper. Ladle it over the pasta. Top with Parmesan cheese.

Prep
• Start to finish: 40 Minutes

Source: Food Network (6 servings)




Buckwheat and Haricots Verts Salad

Cooking from my new cookbook!

Buckwheat and Haricots Verts Salad

This is either lovely as is or served with some pan-fried salmon. It’s quick to make – less than half an hour if you get the various elements all cooking at the same time – but can also be prepared in advance, if you like. All the elements can be made 1 day ahead and kept separately in the fridge, ready for the dish to be assembled before serving.

Ingredients
2 small red onions, peeled and cut into 3/4 inch wedges (3 cups/300g)
2 tablespoons olive oil
Salt
½ cup / 90g raw buckwheat (ie not kasha, which is pre-toasted)
12 ¼ ounces / 350g french beans, trimmed and cut in half across the middle
¼ cup / 5g mint leaves, roughly chopped
¼ cup / 5g tarragon leaves, roughly chopped
1 teaspoon Urfa chile flakes, to serve (or ½ tsp other crushed red pepper flakes), to serve
For the sauce
6 tablespoons / 100g Greek yogurt
1 small garlic clove, minced
1 tablespoon olive oil
2 teaspoons lemon juice
¼ teaspoon dried mint

Method

Heat the oven to 425° F.

Mix the onion wedges in a large bowl with 1 tbsp of oil and 1/8 teaspoon of salt. Spread out on an oven tray lined with baking paper and roast for 18-20 minutes, until cooked through and golden. Remove from the oven and set aside too cool.

Bring a medium saucepan with slightly salted water to a boil. Add the buckwheat and cook for 8 minutes. Add the green beans and cook for 5 minutes, until both the green beans and the buckwheat are al dente. Drain, refresh under cold water and then set aside to dry well.

Mix together all the ingredients for the sauce with 1/8 teaspoon of salt in a bowl and set aside.

When ready to serve, mix the onions, buckwheat, green beans, mint and tarragon with the remaining 1 tablespoon of oil and 1/2 teaspoon of salt. Transfer the salad to a serving bowl and serve the sauce on the side or swirl it through the salad before transferring it to the serving bowl Sprinkle with the chile flakes and serve.

Source: Ottolenghi Simple Cookbook (4 servings)




Sautéed Striped Bass with Lemon and Herb Sauce

Sautéed Striped Bass with Lemon and Herb Sauce
If you find sea bass to be strong-flavored, remove the pan drippings from the skillet before making the sauce for a milder final product. The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.

Ingredients

4 (5-oz.) skin-on striped bass fillets (either hybrid striped bass or wild), patted dry
¼ teaspoon black pepper
1 teaspoon kosher salt, divided
1 lemon, halved lengthwise
3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh parsley

Method
1. Sprinkle fillets with pepper and 3/4 teaspoon salt; let stand 20 minutes.
2. Heat a large nonstick skillet over medium-high. Add lemons, cut sides down, and cook until lightly charred, about 5 minutes. Add olive oil, and place fillets, skin sides down, in skillet with lemon. Cook, undisturbed, until sides of skin begin to brown and fish is almost fully opaque, 5 to 7 minutes.
3. When the fillets appear to be approximately 90% cooked through, gently shake skillet. When cooked with patience, the fish will release itself from the pan, allowing you to flip the fillets without sticking. Flip fillets, and cook 1 minute. Transfer fish and lemons to plates. Cut each lemon half into 2 wedges. Wipe skillet clean.
4. Reduce heat to medium-low, and add wine, remaining 1/4 teaspoon salt, and butter. As butter melts, whisk to emulsify mixture. Spoon sauce over fillets. Sprinkle with parsley, and serve with a charred lemon wedge.

Prep
• Active: 30 Minutes
• Total Time: 30 Minutes

Source: Cooking Light (4 servings)




Rice Bowl with Fried Egg and Avocado Recipe | Bon Appetit

Rice Bowl with Fried Egg and Avocado Recipe | Bon Appetit

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Ingredients

4 scallions, thinly sliced
2 cups cooked brown rice
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
3 tablespoons olive oil
4 large eggs
1 avocado, chopped
Hot sauce (for serving)

Method
1. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
2. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
3. Divide rice among bowls; top with eggs, avocado, and hot sauce.

Prep
• Active: 5 Minutes
• Total Time: 10 Minutes

Source: Bon Appetit (4 servings)




Avocado Baked Eggs

This was a different spin for breakfast. I am not always a fan of runny eggs, but I liked it.

Avocado Baked Eggs
These Avocado Baked Eggs are packed with protein and healthy fats plus they are Paleo, Whole30, and low carb friendly. Add your favorite toppings and enjoy this for breakfast, lunch, or dinner.

Ingredients

2 avocado
4 eggs
¼ teaspoon red pepper flakes
Salt and pepper

Method
1. Preheat the oven to 425 degrees.

2. Cut the avocado in half and remove the pit. Scoop out 1-2 spoonfuls of avocado to create a bigger whole. You need the whole egg to fit inside. Keep that avocado, you can serve it on the side.
3. Place the avocado in a baking dish. Season with salt and pepper. Carefully break the egg into the avocado and then season with a bit more salt and pepper as well as the red pepper flakes.
4. Bake for 12-14 minutes until egg whites are set but yolks are still runny.
5. Add all your favorite toppings!
Notes
Topping Ideas for Baked Eggs in Avocado

Chopped Bacon: Crispy bacon, eggs, and avocado. It is kind of a match made in heaven and definitely my favorite way to eat these baked avocados and eggs.

Sundried Tomatoes: For a meatless option, I like to use chopped sun-dried tomatoes instead of bacon. The slightly smoky flavor is delicious with the avocado and runny eggs.

Everything Bagel Seasoning: If you are like almost everyone on the internet these days, you have a bottle of this seasoning blend in your pantry. Immediately add it to anything with avocado. It couldn’t be more delicious.

Chives or green onions: I love adding a mild onion flavor to this dish so usually I reach for fresh chives or green onions. The mild flavor doesn’t overpower the other ingredients. Almost any fresh herb can work as well.

Pico de gallo, Salsa, or Sriracha: If you love hot sauce with your eggs, then you will want it here as well. You can use a standard hot sauce but I prefer using pico de gallo, salsa, or Sriracha for an Asian spin.

Smoked salmon: Lately I have been eating tons of smoked salmon and it really is a natural addition to these baked eggs in avocados. To make it easy to eat, I chop the salmon into smaller pieces and serve it on top.
Prep
• Prep: 5 Minutes
• Cook: 20 Minutes
• Total Time: 25 Minutes

Source: Slender Kitchen (Servings: 4 | Yield: 1/2 avocado per serving)