Summer may be coming to an end, but the farmers markets are still full of inspiring ideas and ingredients..... Check out these end of summer super simple meals....
I brought back one of my favorites, which also happens to be one of the most delicious and easy things to make..... Add whatever seasonings you like here I have gone with a bit of a Moroccan theme...... start with a large piece of parchment and a slice or two of lemon....
Add a few sprigs of parsley.....
Then a piece of fish....here I have used Talapia....
A hand full of cooked garbanzo beans......
A bit of canned Italian tomatoes... Crush them in your hand and add some of the juice as well, along with a few green olives with the pits still in....
Next come the spices..... Salt + pepper, cumin, turmeric, chili flakes, a squeeze of lemon, and a drizzle of good olive oil....
Seal your package by taking both ends together and folding them over until you reach the fish..... Then seal both ends tightly by folding them over on themselves..... Bake for 25 min at 350......
Serve with couscous which will soak up all the delicious juices!!!
I had so much fun a while back when I invited my girlfriends to come cook with me at the Dream house.... I love cooking with my girls, its the best way to catch up and have a few laughs.... I think Ben and Alex enjoyed it too! And the Turkish food was amazing!!
The heat of summer has arrived, but don't let it stop you from making show stopping easy meals that wow your friends, and leave you staying cool and satisfied......
There is nothing better than an easy no cook salad...... Sliced heirloom tomatoes, burrata or fresh mozzarella, marjoram, salt, pepper, olive oil, and balsamic....
Easy healthy chicken Milanese.....
2 lbs Chicken tenders
1 loaf whole wheat bread
1 cup flour
4 tablespoons freshly grated Parmesan + shaved Parmesan to top
1/2 small red onion
1-2 tablespoons olive oil
1 package wild arugula
Place large pieces of whole wheat loaf in a food processor and grind until medium crumbs have been formed. Place crumbs on a cookie sheet and toss with olive oil salt and pepper. Place in a 400 oven and toast until golden, but not overly hard. In a baking dish beat eggs and season with salt and pepper. In another baking dish place flour and season again with salt and pepper. In yet another baking dish place cooled bread crumbs and mix in grated Parmesan cheese. Wash and and dry arugula, shave Parmesan and thinly slice red onion into half moons, set all aside. Leave oven on at 400 and place a rack on top of a baking sheet. Taking a few tenders at a time, first dip in flour and dust off leaving a very thin coating of flour. Next dip tenders into egg wash, then finally place them in bread crumbs, being sure to coat them on all sides, pressing crumbs firmly on the tenders. Repeat with all the meat and place coated chicken on rack and then in the oven. Bake for 15 to 20 min depending on thickness of your meat. Once cooked place chicken on a serving platter and top with arugula, Parmesan, red onion, lemon juice and a drizzle of olive oil and salt and pepper. Serve right away and enjoy!!
Perfect shrimp shu mai with cilantro
Amazing veggie dumplings with Gig
Grilled veggie platter with goat cheese and basil
Perfect little short cake
My New invention and favorite salad..... Ginger roasted sweet potatoes with upland cress and black olives.....
1 handful kalamata olives
2 bunches upland cress
4 medium sweet potatoes
white wine vinegar
2 tablespoons grated ginger
1 tablespoon lemon zest
1 tablespoon cumin
1 teaspoon chili flakes
1 teaspoon chili powder
Peel and chop sweet potatoes into 1 inch cubes. On a cookie sheet toss potatoes with cumin, olive oil, chili flakes, chili powder, ginger, salt, pepper, and lemon zest. Roast in a 400 oven until fork tender, but not mushy soft. Let cool and then mix in a bowl with cress, olives, and drizzle with olive oil and vinegar.