Pita Crisps with Zucchini Walnut Puree

Does anyone else love zucchini!? It is one of my favorite ingredients! It is not only incredibly delicious, but also extremely versatile! I love coming up with new ways to experiment with zucchini, whether in a pasta dish or in a frittata zucchini has yet to let me down! And this puree is no exception! Delicious on pita crisps, pasta and rice, a must try! Enjoy!

Ingredients:

2 medium zucchini

3 garlic cloves

1 cup chopped walnuts

1/4 cup extra-virgin olive oil, as needed

Pita Bread

Salt

Pepper

Method:

Step one: Pre-heat oven to 400 degrees. Chop the zucchini into 1/4 inch slices.

Step two: Place the zucchini slices, chopped walnuts, garlic, olive oil and salt and pepper in a food processor, 

pulse until smooth.

Step three: Cut pita bread in halves and brush with olive oil and place in oven for 8-10 minutes or until crisp.

Step four: Spread the zucchini puree on the pita bread and voilà!

Spa Tuna Salad

Tuna salad is one of my favorite things to prepare for lunch. However, my fiance hates mayonaisse and I would prefer not to eat it either. This recipe is mayo free, lighter, healthier but just as delicious. Served here over mache lettuce with blanched almond slices, avocado, a very simple dressing and some homemade pita crisps (recipes below.) The perfect Saturday lunch!

Ingredients:
2 cans albacore tuna in olive oil (or water)
1/2 red onion, finely chopped
2 celery stalks, chopped
1 1/2 cups red grapes, quartered
2 scallions, thinly chopped
2 tablespoons dijon mustard
2 tablespoons olive oil
salt
pepper

Mache (http://www.specialtyproduce.com/produce/Mache_518.php)
1/2 cup blanched almond slices
1 shallot, chopped finely
1 tablespoon olive oil
2 tablespoons red wine vinegar

1 large avocado, diced

Pita bread
1 tablespoon olive oil
salt
pepper

Spa Tuna Method:

Step one: Drain tuna fish and place in medium mixing bowl. Chop well.

Step two: Add olive oil, mustard, salt and pepper and mix well.

Step three: Add red onion, red grapes, celery and scallions. Mix well.

Serve over salad with avocado.

Pita Crisps Method:

Step one: Preheat oven to 400 degrees.

Step two: Cut pita in half and brush each side with olive oil and season with salt and pepper. (Cut in half again to serve as seen above.)

Step two: Place in oven for 8-10 minutes or until crispy and golden brown.

Salad dressing:

Step one: In a small bowl add the olive oil, red wine vinegar and shallot and whisk well.

White Bean Salad with Avocado

Simple, one step recipe. Great side for a fish or shellfish or over lettuce for lunch. Enjoy!

Ingredients:

1 can white beans, drained and washed

1 cup cherry (or grape) tomatoes, diced

1 shallot, chopped

1 large avocado, chopped

2 scallions, chopped
2 tablespoons extra virgin olive oil

Juice of 1/2 lemon

salt

pepper

Method:

Step one: Chop all ingredients and place in large bowl. Add olive oil, lemon juice, salt and pepper and mix well.

Watercress Salad with Orange and Parsnip

Not only is this salad delicious and extremely flavorful it is also very good for you- what could be better? Watercress has been given the prestigious nutrition title of "super food" aka food you want to eat! And as a bonus it tastes delicious, to read more on the health benefits of watercress click here: http://thechalkboardmag.com/watercress. This recipe is from Blue Apron a new home delivery service that delivers ingredients for 3 meals a day, perfectly measured for quick and easy meals that it turns out are really delicious! A few of my friends have started using this service and have loved it, unfortunately being lactose intolerant it is difficult for me since my diet is so restricted- but I have really been enjoying testing out the meals that I can eat when visiting my friends. A great service to try new recipes and ingredients that you might not have thought to try before, and very convenient- delivered right to your door! To learn more about Blue Apron click here: http://www.blueapron.com/.

Ingredients:
1 bunch of watercress
2 scallions, chopped
1 clove of garlic, minced
1 shallot finely diced
2 tablespoons of white wine vinegar
Orange zest
3 tablespoons olive oil
1 orange cut into sections
1 parsnip, grated
1 bunch watercress 
1 handful of almond slices

Serves two. 

Step one: thoroughly wash the watercress and place in a salad bowl (or serving dish of your choice.)

Step two: In a small mixing bowl mix together the orange zest, olive oil, white wine vinegar, garlic and shallot.

Step three: Chop the orange into small pieces and place in salad bowl with grated parsnip, almonds and scallions.

Step three: Pour the white wine vinegar mixture into the salad bowl and mix well.

 Serve with your favorite sides- shown here with honey soy glazed salmon and quinoa.

Salmon Cakes

An alternative to the traditional crab cake, salmon cakes are delicious and relatively easy to make. Serve over rice with a salad, a great meal for any time of year.

Ingredients:

¾ pound wild salmon, without skin, chopped into 1 inch pieces

2 tablespoons Lemonaise (more details below) or regular mayonnaise

1 1/2 tablespoons olive oil

1 egg

1 leek, white and green parts, finely diced

2 cups Panko bread crumbs

Zest of 1 lemon

Juice of 1/2 lemon

2 tablespoons grape seed oil

Salt

Pepper

Lemon slices for serving

Serves 4.

Lemonaise: is all natural with no preservatives, made from only the highest quality of ingredients like pure expeller pressed canola oil and the finest herbs and spices. (from qbfoods.com). Find it at Whole Foods and other specialty stores.

Method:

Step one: In a small frying pan heat 1/2 tablespoon of olive oil over medium heat. Add leek and saute for 10 minutes or until soft. Set aside.

Step two: In a Cuisinart (or blender), add the salmon, egg,  olive oil, salt and pepper and puree.

Step three: In a medium size mixing bowl add the salmon puree, Lemonaise, 1 cup Panko, leek, lemon zest, and lemon juice and mix well.

Step four: On a plate pour the additional cup of Panko and spread evenly. Create four patties with the salmon mixture and roll each patty in the Panko until evenly covered. Place Panko covered patties on a plate and place in the refrigerator for 30 minutes.

Step five: Heat grape seed oil over medium-high heat. Once heated add the patties to the oil and cook for 3 minutes on each side.

Step six: Enjoy with your favorite side salad, seen above with Corn Avocado salad see Quinoa Cakes with Corn Avocado salad for recipe!

Shrimp Cellophane Wraps with Peanut Sauce

An escape from winter- a break from the heavy comfort food that we so often consume on cold winter days and nights. A fun and unique meal for entertaining. Guests create their own wraps at the table! Recipe easily adjusted for any size group.

Proportions below serve 4.

Ingredients:
Cellophane wraps (sold at most specialty stores, usually found in the Asian or International aisle)
1 large avocado, diced
1 large cucumber, diced
Handful of snow pea shoots
1 cup edamame peas
2 tablespoons of mint, finely chopped
2 scallions, finely chopped
2 handfuls of Watercress, finely chopped
Handful of peanuts

1 pound wild shrimp, peeled and deveined
1 tablespoon olive oil
salt
pepper

Peanut sauce:
1 1/2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 tablespoons hoisin sauce
3 tablespoons peanut butter (creamy or chunky, up to you!)
3/4 cup water
2 tablespoons soy sauce

Method:

Step one: Chop avocado, cucumber, snow pea shoots, watercress, mint and scallions and place in separate bowls for serving. Place peanuts in small bowl for serving.

Step two: Boil 2 cups of water in a small pot, add edamame peas, 3-4 minutes. Drain and place in bowl for serving.

Step three: Season shrimp in salt and pepper. In a small pan heat olive oil over medium-high heat. Place shrimp in pan and cook for 2 minutes on each side. Place in bowl for serving.

Step four: Right before sitting down, in a kettle boil 4 cups of water. Once boiling pour into large bowl. (This water will be used for softening the cellophane wraps at the table!)

Peanut Sauce:

Step one: In a small sauce pan heat olive oil over medium heat, add garlic and red pepper flakes and cook for 2 minutes.

Step two: Whisk in the remaining ingredients and bring to a boil, whisk constantly until thickened (about 6-7 minutes).

At the table:

Place individual cellophane wraps in the boiling water for 2-3 minutes. Once softened place on the individual plates and build your wrap!

Lentil Soup with Spinach

Is it still winter? Hoping Punxsutawney Phil's prediction is right and we are on the road to warmer weather, but in the meantime in an effort to stay warm I have been experimenting more with soup recipes. This recipe adapted from Cooks Illustrated  has so much flavor and is very healthy and light!

Ingredients

1 1/2 tablespoons olive oil

1 large onion, chopped fine (about 1 1/2 cups)

1 cup baby carrots, chopped finely

2 chayote squash, finely chopped

3 medium cloves garlic, minced 

2 bay leaves

1teaspoon minced fresh thyme leaves

1 cup lentils, rinsed and picked over

1 teaspoon table salt

Ground black pepper

1/2 cup dry white wine

4 1/2 cups low sodium vegetable broth

1/2 vegetable bouillon cube

1 1/2 cups water

1 1/2 teaspoons balsamic vinegar

5 ounces baby spinach

Step one: Heat large pot (or dutch oven) over medium heat. Add olive oil, onion, carrots and chayote squash; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.

Step two: Add bay leaves, and thyme; cook until fragrant, about 30 seconds. 

Step four: Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. 

Step five: Add vegetable broth, vegetable bouillon and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; remove bay leaves.

Step six: In a cuisinart of blender puree soup in batches until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes; garnish with bay leaves and serve.