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Cauliflower “Parmesan”

Cauliflower “Parmesan”

Oh glorious cauliflower, how we love you so. A blank canvas which you can do so much with- from roasting, to sauteing, to ricing and beyond. Because of the relatively mild flavor, cauliflower works nicely with vibrant flavors like lemon, caper and herbs, as in our favorite Chimichurri sauce or our golden roasted recipe with a tangy tahini sauce.

On any given week, roasted cauliflower is on the dinner menu as a side dish in our home. But this humble vegetable can be the star, especially all dressed up in spicy tomato sauce and bubbly, melty cheese.

One of my personal favorite recipes, I present to you the Basil & Roses Beautiful Cauliflower Parmesan! It’s our healthy take on an eggplant or chicken Parm. Flavorful and satisfying with a lovely presentation for a feast for your eyes.

The presentation of this dish is simple but stunningly beautiful. Pair with a lovely Italian red wine like a Chianti Classico or Montepulciano and enjoy with someone special- or just make it for your own fabulous self and relish in the simple elegance of perfectly paired ingredients.

Ingredients:
1 whole head cauliflower
1 1/2 cups of your favorite tomato sauce ( I like Dave’s Gourmet Spicy Heirloom)
2-3 tablespoons Olive Oil
1 cup shredded Mozzarella Cheese
1/4  cup grated Parmesan cheese
1-2 teaspoons dried oregano
1/2 teaspoon dried garlic powder
1-2 teaspoons red pepper flakes (adjust to taste)
Kosher salt + pepper to taste

Directions:
Preheat oven to 425°.
Carefully cut cauliflower into 3 thick pieces, holding carefully so florets don’t crumble.
Lay flat on cookie sheet and drizzle with olive oil.
Sprinkle with salt, pepper, red pepper flakes, oregano and garlic powder.
Roast for about 30 minutes or until slightly golden.
Remove from oven.
Sprinkle a thin layer of Mozzarella cheese.
Generously cover with Marinara sauce.
Sprinkle with a pinch more dried oregano.
Sprinkle remaining shredded Mozzarella cheese on top of sauce.
Place back in the over until cheese melts and is nice and bubbly.
Remove from oven, serve with grated Parmesan cheese and freshly gated black pepper.

Roasted Cauliflower with Tangy Tahini Sauce

Roasted Cauliflower with Tangy Tahini Sauce

Cauliflower is a wonderful ingredient to cook with. This cruciferous vegetable has a mildly earthy and nutty flavor. It’s easy to cook, a nice source of vitamin C and quiet filling as vegetables go.

I try to incorporate vegetables in most meals, but once a week I like to highlight them in my Meatless Mondays. It is a simple way to not only diversify the week’s meals, but also experiment with whatever seasonal vegetables tickle your fancy at the moment.

The are many ways to cook with cauliflower. Simply roasting with olive oil, salt + pepper will result in a nice gold brown texture which enhances the nutty flavors. Combined with the sweetness from the caramelized onions and the tangy tahini sauce- you have yourself a flavor explosion made from a few simple ingredients.

 

Check out this page  for the Tangy Tahini Sauce Recipe.

Tequila-Lime Baked Fish Tacos

Tequila-Lime Baked Fish Tacos

Fish tacos, how we love them so… truly one of my favorite things to eat. I enjoy indulging in crispy fried versions once in a while, but in general prefer a healthier baked or grilled version. With the immense flavor of this tequila-lime recipe nothing will be lost, promise! There is just something so gratifying about a good fish taco. All you need is a nice flaky fish, a zesty salsa with a kick, guacamole, a crunchy slaw and of course a nice amount of citrus and spice and everything nice!

My family loved this recipe and I hope you enjoy it too. With summer just beginning, this is the perfect dish to make for warm afternoons in the backyard served with a refreshing margarita!

¡Buen apetito!

Vibrant and Colorful Mango Salsa

Vibrant and Colorful Mango Salsa

This colorful salsa is fun to make, fun to eat and a feast on the eyes! The gorgeous colors make the table festive and the sweet and sour flavors are explosive! Great on fish tacos or as a dip.

 

 

 

 

 

Versatile Salmon, done 3 ways

Versatile Salmon, done 3 ways

Beyond being nutritious and tasty, salmon is also an incredibly versatile ingredient to work with. I only use wild caught salmon. Stay away from the farmed variety.  The diet the fish are fed are is bad for our bodies and pollute the water. They also have 1/10 of the omega-3 fatty acids which is one of the main reasons I like to have this nutritious protein in my diet.

Here I highlight a few simple but elegant ways to prepare this wonderful protein:

Smoked Salmon and Creme Fraiche Canapes with Fresh Dill

Sesame Crusted Salmon Fillet

Cold Salmon  Salad

I love to entertain often, but don’t always have time to prepare extravagant menus. The smoked salmon canapes with creme fraiche are easy to make yet quite elegant. Simply place small pieces of smoked salmon on a thin cracker of your choice or pumpernickel cocktail bread. Top with a dollop of creme fraiche and sprig of fresh dill and voila! These are a hit every time.

Smoked Salmon & Creme Fraiche Canapes with Fresh Dill

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Sesame Crusted Baked Salmon

This recipe is great for dinner any night of the week or on a large salmon fillet for entertaining.

 

 

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Cold Salmon Salad or Sandwich

What’s better than a fabulous dinner? A new fabulous lunch with the leftover.

I love cold salmon sandwiches or salmon topped on a bright and colorful salad.

You can choose any veggies you like in your salad.

Here I  mixed arugula and spinach with chopped tomatoes, raw cauliflower, red beats and chopped onion.

Toss with lemon juice + good olive oil, then top with leftover salmon.

An important final step: delight in a healthy, colorful, nutritious  and fabulous salad while you reflect on the beautiful food you’ve made and the people you’ve shared them with…

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Persian Cucumber Salad with Red Onion & Thai Basil

Persian Cucumber Salad with Red Onion & Thai Basil

This salad is light n’ lovely. It’s aromatic and refreshing. It’s also a great choice when you need lots of flavor but don’t have a lot of time. I use Persian cucumbers because the fresh and fragrant taste is  an important part of the success of this dish. The basil’s slightly sweet, lemony and minty aroma delightfully compliments the green and fruity fragrance of the cucumber.

If you don’t have Thai basil, sweet basil works great too.

 

 

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Rosemary & Sea-Salt Baked Potato Chips

Rosemary & Sea-Salt Baked Potato Chips

These baked potato “chips” are great as a snack on their own dipped in ketchup, or work well as a side dish to any weeknight dinner. They’re super easy to make too!

 

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