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"Una Salad"

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"Una Salad"

 

   We always keep our pantries stocked with beans. But sometimes we want to move beyond our typical soups, spreads and side dishes. Particularly in summer when we are looking for fast, fun foods that are great for lazy days, or lounging at the beach. That's where our new found favorite "Una Salad" comes into play. You may gather from the title that it's a take on our tuna salad, however, we've chosen to sub out the tuna for garbanzo beans. 

    Not only is this recipe delicious, it's also super nutritious. Did you know that one half cup of garbanzo beans contains 6 grams of protein and 5 grams of fiber? We call that winning in the nutrition department!

   While we still use standard mayonnaise in this recipe, feel free to replace with a vegan option.

   Keep in mind that the ratio in most of these ingredients are according to taste and if you don't like some of our additions, simply omit in your version. It's all about enjoying the food you make. So we hope you enjoy this "Una Salad", but feel free to make this version your own. 😉

"Una Salad"

Ingredients 

2 cans/boxes of garbanzo beans (chickpeas), rinsed

1 stalk of celery, diced

1 clove of garlic, minced

1/4 of a med red bell pepper, diced

1 1/2 tbls red onion, diced

1-2 tbls relish

1 tbls Dijon mustard

1/4 c mayo

1 lemon

Salt

Pepper

Red pepper flake

Paprika

 

Instructions:

  1. Smash chickpeas in a medium sized bowl. Just a few whole beans are ok.
  2. Add all other ingredients to the bowl. Season according to taste. We season as we see fit depending on our tastebuds that particular day. Squeeze the juice of the lemon over all of the ingredients.
  3. Stir to combine and enjoy!
  4. Remember to taste as you go and make it your own, adding more or less of something as you see fit. We  enjoy ours with crackers, but it would also be amazing on toasted wheat bread. 

 

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Quick Fresh Pasta

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Quick Fresh Pasta

Pasta time! Easily one of our favorite meals, pasta dishes can be an all day process or a quick meal ready in fifteen minutes. Here, we present a quick meal... surprise! This pasta dish can be enjoyed alone or paired with a simple salad. A few quality ingredients and you will have a filling meal in no time.

We like a ton of basil in our pasta but it can be replaced with parsley if you prefer that herb better. This dish is very versatile, so feel free to make it your own. Enjoy!

Serves 4

 

Ingredients 

1 pound of fresh spaghetti

1/2 cup olive oil

3 cloves garlic, chopped

Salt and pepper to taste

1/4 teaspoon crushed red pepper flakes(more or less depending on your spice preference)

4 tablespoons basil, chopped

1/2 cup grated Parmesan cheese 

1 lemon, quartered

 

Instructions

1. Cook the pasta in salty water one minute under the package instructions(almost aldenté); drain and reserve 1/4 cup of the pasta water.

2. In the meantime, heat the olive oil on medium heat in a large pan. Add the garlic and red pepper flakes, salt and sautéed for five minutes. 

3. Add the pasta water to the pan of garlic oil and toss in the pasta ensuring all the pasta is covered with the sauce. Simmer just until the pasta is heated through. Remove from heat.

4. Toss the pasta in the basil and cheese. Divide into four bowls and serve with a quarter of lemon and squeeze on top if desired.

5. Serve immediately and enjoy!

 

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Turkey Pesto Parmesan Meatballs

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Turkey Pesto Parmesan Meatballs

Weeknights can be overwhelming. Working late, activities for littles and of course the daunting chore of making dinner among other nightly duties. Shelly and I are always on a quest for dishes that don't compromise taste, but won't take forever. Here we give you a quick, simple meal solution that is also ideal for making ahead. Give these easy peasy lemon squeezy Turkey Parmesan Pesto Meatballs a whirl. The recipe is very flexible, so feel free to sub or add any veggies  that you choose. You also have the luxury of freezing these guys for super lazy days. Pair with pasta or a mixed green salad and you're all set. They are also pretty stellar with marinara sauce on a short roll. We hope that you enjoy!

Ingredients

1 lb ground turkey (I used thigh)

1/4 cup carrots, diced

1/4 cup red bell pepper, diced

2-3 tbls pesto (or more depending on preference)

1/4 cup fresh grated parmesan cheese (again, more or less based on preference)

Salt

Pepper

 Instructions

Preheat oven to 375. Very lightly oil a sheet pan or baking dish with olive oil. I like to line my tray with foil for stress free cleanup.

Combine all ingredients and lightly stir/mix until well incorporated. Here add a generous sprinkle of salt and pepper (about a 3/4 tsp salt and 1/2 tsp pepper).

Roll into meatballs of your desired size and place on a tray for baking. Pop'em in the oven for about 20 minutes, or until done. 

Important: Do not dispose of the pan drippings! They go great on pasta and can also add nice flavor to a vinaigrette if you choose to make a salad.

**Note: Since these are turkey, 20 minutes should suffice, however, if you make relatively large meatballs, this may increase the cooking time. 

 

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Cheesy Baked Zoodles

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Cheesy Baked Zoodles

Figuring out what my girls are eating for lunch each week can be a chore. Asking myself if my youngest daughter will change her diet this week to avoid anything but candy occurs all too often. This recipe was my attempt at giving into her mac and cheese phase but still making sure that she gets the necessary nutrients. I like to make zoodle dishes because they turn into quick meals that are guilt free. We can be honest and say there is nothing like baked mac and cheese with pasta but this is a close second that will satisfy your craving on a weeknight. A lovely accompaniment to a protein of your choice. Enjoy!

-Shelly

Ingredients
1 teaspoon olive oil
1 clove garlic, minced
1/2 shallot, chopped
2 tablespoons of all purpose flour
3 tablespoons of salted butter, separated
1 cup of whole milk
Salt and pepper, to taste
1 cup of your favorite cheese blend(I used mozzarella, mild cheddar, and parmesan)
3 large zucchini
1/2 cup breadcrumbs
1/2 teaspoon paprika
Scallions, chopped with green parts separated from white part

Tools needed: spiralizer

Instructions
1. Preheat the oven to 375.
2. Heat a skillet to medium high heat and add olive oil
3. Add the garlic and shallots to the pan and sautéed for 2 minutes
4. Lower to medium heat and add butter to the pan of garlic and shallots until melted. 
5. Add the flour to the pan and stir for to make a golden reaux, about 5 minutes.
6. Add the milk and stir until the sauce is smooth. Season with salt and pepper to taste. 
7. Add the cheese and stir until the cheese melts. 
8. Spiralize the zucchini. Put the zucchini between two paper towels and gently press the water out.
9. Fold the zucchini into the cheese sauce.
10. Add the cheesy zucchini mixture to a greased medium casserole pan.
11. Combine a teaspoon of olive oil, paprika, and breadcrumbs and add to the top of the zucchini. 
12. Bake at 375 for 25-30 minutes, until the cheese is bubbly and the top is golden brown.
13. Top with scallions and enjoy!

 

 

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Prosciutto e Melone

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Prosciutto e Melone

If you’re like me, and have been avoiding your stove like the plague these days… you are not alone!  These balmy temperatures have put most home cooks on strike.  That said, you can only feed your family so much take out before your wallet and your waistline start screaming.  A nice, refreshing salad sounds good just about now, doesn't it?  I discovered this beauty when I was studying abroad in Italy.  Its the perfect combination of sweet, salty, and satisfying.  And with cantaloupe at peak season its a no brainer.  What I like most about this salad is that it takes minutes to put together and has only 5 simple ingredients.  So, you can spend less time in the kitchen and more time enjoying summer!

Tip: This salad is filling as is, but feel free to serve alongside a grilled chicken breast for those with a heartier appetite.

-Brenda

 

Ingredients

1 cantaloupe - peeled and cubed

1/4 pound of thinly sliced prosciutto de parma (get it at your deli counter)

6oz. fresh mozzarella - diced or buy the pearls like I did

2 tablespoons good quality olive oil

1 teaspoon kosher salt

fresh basil leaves

 

Instructions

1.    Toss the cantaloupe, mozzarella and salt in a large bowl

2.    Roll slices of prosciutto into bite sized pieces and add to bowl

3.    Drizzle with olive oil

4.    Top with chopped fresh basil leaves

5.    Enjoy!

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Rice Fried Vegetables

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Rice Fried Vegetables

Yes, you read that right. When Shelly recently visited Miami, she ordered vegetable fried rice at Baoli and it was super tasty and loaded with veggies. She immediatly knew this would become a staple dish in her home. We all know fried rice is pretty easy to make but we don't always add fresh veggies. Our recipe includes 9 different vegetables which is why we name it "Rice Fried Vegetables". Packed with 8 cups of veggies and only 1 1/2 cups of rice, the name is very fitting. It has been tested on our children and they gave it a thumbs up. It could've been the chopsticks that sold them, but we arent complaining! The key to using so many veggies is making sure they are thinly sliced. That way they are faster to cook and easier to eat mixed with the rice. Prep the veggies on Sunday and this turns into a 20 minute weeknight meal. Enjoy!

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Rice Fried Vegetables

1 1/2 cups of jasmine rice, cooked according to label instructions

3 tablespoons of canola oil

2 medium carrots, peeled and thinly sliced

1 small red pepper, thinly sliced

1 medium zucchini, cut into matchsticks

1 small red onion, thinly sliced and roughly chopped

1/2 cup edamame

2 cobs of corn(remove the corn from the cob)

1/2 cup portobello mushrooms, thinly sliced

1 cup of bean sprouts, set aside a small handful for a garnish

2 cloves of garlic, minced

2 eggs

1/4 cup soy sauce

3 tablespoons of toasted sesame oil

3 scallions, chopped

sesame seeds (optional)

sriracha sauce (optional)

Instructions:

  1. Once the rice is cooked, spread it in a thin layer on a backing sheet to allow it to cool.
  2. Heat your pan on medium high heat and add the canola oil. Saute the veggies, starting with the carrots, red pepper, zucchini, and onions for about 3 minutes until they start to soften. Add the edamame, corn, mushrooms, bean sprouts, and garlic and cook for another 3 minutes.
  3. Push the veggies to one side of your pan and add the eggs. Scramble the eggs in the pan and combine with the veggies.
  4. Add the rice, soy sauce, and sesame oil and stir all the ingredients to combine. Taste the mixture to ensure it is seasoned to your liking. Add a little salt and pepper, if necessary.
  5. Cook the rice mixture for another 5-7 minutes, allowing the bottom layer to get a crust. Stir the mixture again to allow the crispy rice to integrate with the rest of the rice mixture.
  6. Serve in a bowl and top with scallions, sesame seeds, and sriracha sauce. Enjoy!

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