Tomato & Sweet Onion Salad with Gorgonzola Vinaigrette

simple summer salad for a crowd...

This 4th of July weekend was full of family, friends, and of course food. We celebrated on both Friday and Saturday so I had plenty of opportunity to make something yummy, but I also wanted to relax. So, what's easier than a salad? This recipe came from one of my husband's family members - thanks Marcie! - and I told her I'd post it to my blog one day. Well, that day is here, and what a yummy salad this was.

For this blue series I'll be focusing on Gorgonzola cheese. It's similar to blue cheese, but in my opinion, a little more mild. So, if you aren't a big fan of blue cheese, you might try Gorgonzola. The cheese in the vinaigrette is precisely what makes this salad so delicious and different. This side salad serves a crowd, so make it for your next party. Here's how...

Ingredients - Serves 10-12
Vinaigrette
1/2 C White Wine Vinegar
3/4 C Extra Virgin Olive Oil
1/4 C Fresh Parsley, minced
1 tsp. Black Pepper
1 (5oz.) Container Crumbled Gorgonzola Cheese
Salad
2 Heads Romain Lettuce, torn
1 Large Vidalia (sweet) Onion, sliced
5-6 Tomatoes, sliced
2-3 Sprigs Fresh Parsley, torn
Kosher Salt & Black Pepper

Directions
Prepare the lettuce, onion, tomatoes, and parsley.

Make the vinaigrette: In a bowl combine the white wine vinegar, extra virgin olive oil, parsley, and black pepper. Whisk together. Add the Gorgonzola cheese, stir, and set aside.

Arrange the salad: On a large platter put down a bed of the torn Romain lettuce. Top with the sliced sweet onion and then the tomatoes. Finally, sprinkle on the parsley and a little salt and pepper. Serve with the Gorgonzola vinaigrette. Enjoy!

Zucchini "Pasta" with Fresh Cherry Tomato Sauce

lighten up...

Naturally the summer brings with it fresh fruit and produce and with that also comes lighter meals. I tend, at least, to cook with more of these fresh ingredients and less with comfort type foods. However, there's one comfort I'm not willing to give up - even in summer - and that's pasta. So, for this post, I'm lightening up an easy pasta dinner by subbing in half of the pasta I would normally use for zucchini.

To make this meal possible you will need one bit of special equipment - a julienne peeler (or maybe your food processor). I ordered this tool on Amazon at the same time I ordered my Popsicle molds (remember I said I would feature another tool!) and have yet to use it. This was the perfect meal to try it out! Overall, it was pretty easy to use (once I got the hang of it), but beware, the blade is sharp and you won't be able to julienne the entire zucchini, just use as much as you can. Anyway, once the zucchini is prepared, the rest of the recipe is quite easy to make and sings summer. I serve this with crusty bread and have no guilt - hey, I cut out half my carbs already by subbing in zucchini! So, lighten up and make this summery pasta dish. Here's how...

Ingredients
2-3 Zucchini
1/2 Box Whole Wheat Spaghetti
2 T Olive Oil
2 Cloves Garlic, minced
1 Shallot, minced
2 Pints Cherry Tomatoes
1/3 C Dry White Wine
Kosher Salt & Black Pepper
1/2 C Fresh Basil, chopped
1 T Fresh Oregano, chopped
1/2 C Grated Parmesan Cheese, more for topping
To Serve: Crusty Bread

Directions
Bring a large pot of water to a boil.

Prepare the zucchini: Using a julienne peeler (suggest OXO), cut the zucchini into long strands (like pasta). Put the cut zucchini on a paper towel lined plate, season with 1 tsp. salt, toss, and allow to stand for 10-12 minutes. Then, squeeze dry (there will be lots of liquid) and set aside.

Meanwhile, make the sauce: In a large high-sided skillet, heat the oil over med-high. Add the garlic and shallots, cook for 1 minute. Then add the cherry tomatoes and cook for 5-6 minutes, or until they begin to soften. Next, add the wine and season with a little salt and pepper. Cover and cook until the tomatoes burst, about 15 minutes. Remove the lid and reduce down into a thick and paste-like sauce, about 5 more minutes.

Cook the "pasta": Generously season the boiling pot of water with salt and drop the whole wheat pasta. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water and drain the pasta. Add the zucchini to the sauce and some of the pasta cooking water. Cook for 3-4 minutes or until the zucchini begins to soften. Add the drained whole wheat pasta and continue to cook for another 2-3 minutes, adding more pasta cooking water as needed. Add the basil, oregano, and cheese and toss to combine. Taste for seasoning and adjust as needed.

Plate the pasta: Serve the dish immediately sprinkled with more Parmesan cheese and crusty bread on the side for sopping up the sauce (and have no guilt!). Enjoy this light and summery pasta. Mangia!

Wedge Salad with Creamy Shallot Dressing & Crispy Shallot Topping

veggie wedge salad

A traditional wedge salad is served with lots of bacon. Obviously, for me this isn't an option. But, I love everything else about a wedge, so for this post I've made a vegetarian friendly version. The star of my salad is arguably the crispy fried shallots, but the dressing is quite good too. If you haven't guessed, I'm focusing on shallots for this series of recipes.

With spring comes lots of different types of onions - green, chives, ramps, etc. Shallots are one of many, but they are the only ones that are purple! Of course, they don't uncover their beautiful light purple color until the skin is peeled away. This recipe calls not only for shallots, but also for a little red onion and chives. All other traditional wedge ingredients like iceberg lettuce, tomatoes, and blue cheese are included. Make this veggie wedge salad even if you aren't a vegetarian, it's quite tasty. Here's how...

Ingredients - Serves 4
Wedge Salad
1 Head Iceberg Lettuce, core & cut into quarters
1 C Cherry Tomatoes, halved
1/4 Small Red Onion, thinly sliced
4 oz. Crumbled Blue Cheese

Creamy Shallot Dressing
1 Shallot, finely chopped
1/2 C Plain Greek Yogurt
1/4 C Sour Cream
1/2 C Butter Milk
1 T Chives, chopped
1 T White Wine Vinegar
Kosher Salt
Black Pepper

Crispy Shallot Topping
Canola Oil, for frying
4 Shallots
2 T All-Purpose Flour
Smoked Salt (or Kosher)

Directions
Begin by heating a large skillet (suggest cast iron) filled halfway with oil to 350 degrees.

Make the dressing: Combine the shallot, yogurt, sour cream, butter milk, chives, and vinegar in a medium bowl. Whisk together and season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Make the crispy shallots: Slice the shallots into thin rings. Separate the rings and put them in a bowl with the flour. Gently toss to coat. Shake off any excess flour and put half of the shallots into the preheated oil. Fry the shallots until they are golden brown, about 5 minutes. Don't over cook, they will become bitter. Remove the crispy shallots to a paper towel lined plate and sprinkle with the smoked salt. Repeat until all of the shallots have been fried.

Build the salad: Put one iceberg wedge on a plate cut-side up. Top with some of the dressing. Then, add the tomatoes, red onion, and blue cheese. Finally top with the crispy shallots and more black pepper. Serve with extra dressing. Enjoy!

Spaghetti Squash "Pasta" Puttanesca

crave healthy comfort food...

One of my favorite comfort foods is pasta. Macaroni and cheese, baked ziti, lasagna, really anything with a noodle, I'm in! Unfortunately, pasta is super high in carbs. So, it's important to enjoy in moderation. That's pretty difficult considering my husband is Italian and nearly every meal he wants to make includes pasta. So, for this post, I'm trying something totally new - spaghetti squash.

Yep, I've never made or even had spaghetti squash before tonight. But, in the spirit of eating healthier in this new year, I thought it was time to try it out. I was quite skeptical, but have to say, pleasantly surprised. The squash, while not the same as pasta, is a pretty good substitute. I'm serving this spaghetti squash with a puttanesca sauce. To make this sauce better for you, I'm adding tuna and arugula. Both of these are not traditional ingredients in puttanesca sauce. All in all, this meal is well rounded and satisfied my comfort food craving. Next time you have one, try out this recipe. Here's how to make it...

Ingredients - Serves 4
1 Spaghetti Squash
Extra Virgin Olive Oil
3-4 Cloves Garlic, thinly sliced
1/3 C Flat-Leaf Parsley, roughly chopped
1/4 C Pitted Kalamata Olives, roughly chopped
3 T Capers
1 (5 oz.) Can Tuna (in water), drained
1 T Anchovy Paste
1 tsp. Dried Oregano
1/2 tsp. Crushed Red Pepper Flakes
1 (14 oz.) Can "No Salt Added" Diced Tomatoes
1 C Arugula
To Serve: Grated Parmesan Cheese

Directions
Preheat the oven to 375 degrees.

Following the instructions on Eat Within Your Means, roast the spaghetti squash. Allow to cool for about 10 minutes, then squeeze the skin from the flesh and separate the strands into long "noodles". The manor in which the squash is cooked on the blog, worked really well. My "noodles" were nice and long!

While the squash is cooling, make the sauce. Heat 1-2 T extra virgin olive oil in a large skillet over med-high heat. Add the garlic, parsley, olives, capers, tuna, anchovy paste, oregano, and crushed red pepper. Sauté for 2-3 minutes. Then, add the tomatoes and simmer for about 5 minutes.

Next, wilt in the arugula and add the cooked spaghetti squash. Carefully toss together to combine, adding extra olive oil if needed. Adjust seasoning as needed (I didn't need to add any salt or pepper).

Finally, serve the "pasta" puttanesca topped with grated Parmesan cheese. Enjoy with a small side salad and bread. Here's to healthy comfort food!

Slow-Cooker Cheesy Queso Dip

say cheese...

For my next three rainbow series posts I'll be using my trusty slow-cooker. As the days have finally turned cold for good, out comes my slow-cooker. It's definitely one of the best pieces of equipment in my kitchen, but probably one of the least used. Well, it's going to get a workout over the next few days!

This appetizer is super quick, yet quite tasty. It combines roasted peppers, onion, tomatoes, black beans, and Velveeta Cheese. It's perfect served with blue corn chips or it can be poured over a baked potato to create a meal out of it. This recipe is the epitome of easy, so no excuses, make this dish. Here's how...

Ingredients - Serves 8-10
2-3 Poblano Peppers
1 Red Bell Pepper
1 Yellow Onion
2 lbs. (1 large box) Velveeta Cheese (low-fat okay)
1-2 Chipotles in Adobo
15 oz. Can No Salt Added Tomatoes
15 oz. Can Black Beans, rinsed & drained
To Serve: Blue Corn Chips

Directions
Preheat the broiler to high. Line a sheet tray with foil.

Begin by roasting the peppers: Cut the tops off the poblanos and the red bell pepper. Cut each pepper in half and remove the seeds and ribs. Press flat, cut side down, onto the prepared sheet tray. Broil for 5-8 minutes, or until the skin is charred. Carefully remove the peppers to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes. Remove to a cutting board, peel off the charred skin and chop. Put into the slow-cooker.

Roast the onion: While the peppers are steaming, cook the onion. Cut the onion into wedges, spread on the foil lined sheet tray, and place under the broiler. Cook for a few minutes, turn, and continue to cook until the edges are charred. Allow the onion to cool, then chop, and add to the slow cooker.

Make the queso: Cut the Velveeta into cubes, dice the chipotle peppers, and add to the slow-cooker. Finish by adding the tomatoes and black beans. Set the slow-cooker to low and cook for 2 hours, stirring occasionally.

Serve the cheesy queso dip warm with blue corn chips. Enjoy!

Basil Pesto Pasta Salad

beautiful basil bounty...

The end of August brings beautifully ripe tomatoes and what's a better pair with those ripe tomatoes than basil? Little, in my opinion. I have a small garden in my back yard. I grow fresh herbs and select vegetables. This year I was able to finally grow cherry tomatoes. In years past I've tried, but the squirrels usually steal them all! My basil has also taken off this year. So, I'm focusing on this beautiful end-of-summer bounty and making as many basil (and tomato) dishes as I can.

For this post I've made an easy and delicious pasta salad. What makes this pasta salad different is that I use a cheese filled pasta (think ravioli or tortellini) and toss it in a light basil pesto. The pesto here can be used in many different ways, as a sauce on hot pasta, as a simple dip with bread, or a topping for baked potatoes are my favorite. Try out this summery side before the season ends. Here's how...

Ingredients - Serves 6-8
1 1/2 C Packed Fresh Basil Leaves
1 Garlic Clove, roughly chopped
1/2 C Pine Nuts, toasted
1/4 C Grated Parmesan Cheese
1/2 C Extra Virgin Olive Oil, more as needed
1 Large (20 oz.) Package Cheese Filled Pasta, such as tortellini
Kosher Salt & Black Pepper
1 Pint Cherry Tomatoes, halved
3 Green Onions, chopped
1/2 C Corn, fresh or frozen (defrosted)

Directions
Bring a large pot of water up to a boil.

Meanwhile, make the pesto: In a food processor combine the basil, garlic, toasted nuts, cheese, and some ground black pepper. Pulse until everything is pretty well minced, about 10 pulses.

Next, with the motor running, slowly pour the olive oil through the spout on the food processor. Allow the pesto to process until nearly smooth. Scrape into a large bowl and set aside.

Finish up the pasta salad: Add a generous amount of salt and the pasta to the boiling water. Cook for about 3 minutes, or until all of the pasta floats to the top. Drain and add to the pesto. Toss well, adding a little more olive oil as needed. Stir in the tomatoes, green onion, and corn. Taste for seasoning and adjust as needed. Refrigerate for at least 2 hours before serving. Enjoy the end-of-summer bounty while it lasts.

Grilled Fish Tacos w/ Fresh Peach Salsa

this recipe is just peachy-keen...

I visited my family in Huntington, WV this past weekend. I planned the trip in so that I could swim in my Papaul's pool one more time - he says this is the last time he'll be opening it but, we will see. Unfortunately, the weather didn't cooperate (it was cloudy and a little cold) but, that didn't stop me. I still got in. It was fun to reminisce about the things we did (as kids) in that pool. So, many memories! One thing we always did on those summer days was cookout. So, in keeping with tradition, my husband and I made a big meal with the help of our family.

The star of the meal was my fresh peach salsa. Peaches, tomatoes, peppers, onion, and more are chopped up, mixed together, and served. I served this salsa with both grilled fish and pork and some other taco fixings. While I don't eat pork, I was told the rub I made (same as the fish with the addition of onion powder) was delicious. So, try this with what you like, even a chip will do. Here's how to make it...

Ingredients - Serves 8-10
Peach Salsa
4 Peaches, peeled, pitted, & diced
4 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1/2 Red Onion, fine diced
1 Jalapeno, seeded & fine diced
1 Chipotle in Adobo, chopped + 1 T sauce
1 Lime, juiced
1-2 tsp. Granulated Sugar

Grilled Fish & Fixings

1 T Smoked Paprika
1 T Chile Powder
1/2 T Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
6 Tilapia Fillets
Olive Oil
Corn/Flour Tortillas
Optional Fixings: Lime Wedges, Sour Cream, & Cilantro

Directions
Begin by making the salsa: Combine the peaches, tomatoes, red pepper, onion, jalapeno, chipotle, adobo sauce, lime juice, and sugar in a large bowl. Toss everything together and taste. As needed, adjust the sugar. Cover and refrigerate at least 3 hours.

Prepare the fish: In a small bowl combine the spices, salt, and pepper. Place the fish on a tray and drizzle with a little olive oil. Sprinkle the spice rub on both sides and rub to coat the fish well. Set aside for 10 minutes.

Grill the fish: Meanwhile, heat the grill to med-high. Then add the fish and cook until opaque all the way through, 4-5 minutes per side. Remove to a plate, cool a bit, then cut into pieces. Grill the tortillas, if desired.

Assemble the tacos: On a tortilla place a few pieces of fish, 2-3 T peach salsa, sour cream, and cilantro, if desired. Serve with a lime wedge and your favorite Mexican sides. Enjoy!

Greek Style Veggie Frittata

an egg-cellent meal ideal

I love eggs! Any form, any way, any where, Sam I Am, yes, I'd probably even eat green eggs (no ham). Lucky for you, I didn't make anything with green eggs for this post. Instead I've made a veggie frittata. A frittata is much like an omelet or crust-less quiche that serves 6-8 people. It originated in Italy and is traditionally served with onion, peppers, spinach, and cheese. However, due to the versatility of eggs, you can choose any combination of ingredients you wish.

I've chosen to make a Greek style frittata for this post. The combination of red onion, cherry tomatoes, roasted red bell pepper, artichoke hearts, kalamata olives, parsley, and feta cheese are quite common in Mediterranean cuisine. I've combined these ingredients into an easy to make breakfast, lunch, or dinner main dish. Make this when you have eggs and veggies to use up, here's how...

Ingredients - Serves 6
12 Large Eggs
2 T Half & Half (or 3 T Milk, any %)
1/2 C Feta Cheese, plus more for topping
Salt & Pepper
1-2 T Olive Oil
1 Red Bell Pepper
1 Small Red Onion, thinly sliced
1/2 C Cherry Tomatoes, halved
1 Can Artichoke Hearts, drained & chopped
1/4 C Kalamata Olives, halved
1/4 C Parsley, roughly chopped

Directions
Make the roasted red pepper: You can purchase jarred peppers, but they are never as good and it takes no time to roast a fresh one.

Preheat the broiler to high and move your oven rack up to the top spot. Remove the top and bottom portions of the pepper, cut out the seeds/ribs, and then slice the pepper in half. On a foil lined baking sheet press the pepper down so that it is flat (the inside of the pepper should be on the baking sheet). Broil the pepper for 5-8 minutes or until charred. Remove the pepper to a bowl and cover with plastic wrap. Allow the pepper to steam for 10 minutes. Remove the pepper from the bowl and peel off the charred skin, discard. Roughly chop the pepper and set aside.

Make the egg mixture: Turn the oven down to 375 degrees and move the rack back to the bottom third of the oven. In a large bowl beat the eggs, half & half, 1 tsp. salt, and 1/2 tsp. pepper until combined. Stir in the 1/2 C feta and set aside.

Build the frittata: Bring a large oven-proof nonstick skillet to heat over med-high. Add the oil, onion, and tomatoes. Cook, stirring occasionally, until the onions are soft and the tomatoes have given off their juices, about 5 minutes.

Stir in the roasted red bell pepper, artichokes, olives, and parsley. Cook until warmed through. Evenly distribute the veggies in the skillet then pour in the egg mixture. Make sure the eggs cover everything evenly. Cook on the stove-top for 2-3 minutes. Then top with a little more feta and carefully put the skillet into the oven. Cook until the eggs are set, about 15 minutes.

Serve the frittata: Remove the skillet from the oven and allow the frittata to cool for a few minutes. Then run a spatula around the edge of the frittata to release it from the pan and slide it out onto a cutting board. Cut the frittata into thirds, then cut each third in half (6 wedges). Serve immediately. I made roasted oregano potatoes to go with ours - delish! These are my Greek eggs (no ham), enjoy!

Rainbow Veggie Soup

a one pot wonder

Some of the best recipes happen all in one pot. Building flavor by cooking in layers is key with one pot wonders. And, even better, there is little to no clean up! This simple and rustic vegetable soup is the perfect one pot meal for the chilly days we are still experiencing. They are even talking snow tomorrow!

Begin building flavor in this soup by sauteing potatoes, carrots, celery, onion, corn and green beans in a little olive oil. Next, add in canned diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Finally, finish with fresh dill and serve with the best bread in Cincinnati - Blue Oven Bakery. Make this soup tonight and warm up! Here's how...

Ingredients - Serves 6

2 Large Russet Potatoes

3 Carrots

3 Ribs Celery

1 Yellow Onion

2 Ears Corn

1/2 lbs. Fresh Green Beans

28 oz. Can Diced Tomatoes

1 Quart Vegetable Broth

2 Bay Leaves

Olive Oil

Salt & Pepper

3 T Fresh Dill, chopped

Blue Oven Bakery bread to serve

Directions

Prepare the veggies: Peel and wash the potatoes and carrots. Cut the potatoes into 1 inch chunks. Dice the carrots, celery, and onion. Cut the corn off the cob. And, string the beans and cut them into 1 inch pieces.

Build the base of the soup: Heat a large, heavy-bottom, pot over med-high heat; add 2-3 T of oil. Once the oil is hot add in the potatoes, carrots, celery, onion, corn, and green beans. Saute for 10 minutes, or until the veggies begin to soften.

Next, add in the tomatoes, broth, bay leaves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Right before serving remove the bay leaves, discard, and stir in the dill. Taste for seasoning and adjust as needed. Ladle the soup into bowls and serve with the Blue Oven bread. We had the sunflower loaf...delicious! Stay warm, enjoy!