pumpkin granola

healthy eats

simplified recipe:
1. cook whole wheat pasta, drain, return to pot
2. saute olive oil, garlic, and sliced tomatoes in a saucepan
3. add tomatoes to pasta
4. add fresh basil, salt, and pepper

burgers on the barbie

A healthier option to beef burgers, I tried a variation of this recipe and LOVED it. Enjoy :)

Ingredients:
-1 1/2 tablespoons cayenne pepper
-2 1/2 lbs lean ground turkey meat
-1 1/2 red onions diced
-2 cloves of garlic minced
-1 1/2 eggs
-1/4 cup bread crumbs

1. Combine all ingredients in a large mixing bowl
2. Roll into patties
3. Grill

eggplant parm

My grandmother has more eggplants than she could ever possibly want/need. There was no better time to make eggplant parmesan, which I've never made before. It turned out extremely well!

Ingredients:
-eggplant
-red sauce
-ricotta cheese
-extra virgin olive oil
-eggs
-breadcrumbs

1. slice eggplants into thin pieces, dip into beaten eggs then breadcrumbs. fry with olive oil.
2. lay slices in a baking casserole dish, top with red sauce and ricotta.
3. add another layer of eggplant slices and repeat.
4. bake for 35 minutes.

strawberry-basil pops

Recipes from NYT Mag, click here. Can't wait to try the strawberry basil pops later! Definitely intrigued and willing to try the coconut curry pops next time.

Paletas

I found this book and ordered it instantly along with these popsicle makers. The recipes use the most outrageous ingredients (sour cream, cherry, and tequila?), but after having made lime ice pops, I'm willing to try them all. Happy summer!

grill it

Now that work is over and I have so much time on my hands, I cannot help but take full advantage of what summer has to offer. Step 1, grilling. I found this seemingly easy and interesting recipe for Root Summer Salad in the Well Being Journal at Whole Foods. It ended up being very simple! I have never used coconut oil before, but apparently, in small doses, it's great for your memory (obviously my parents weren't thrilled when I informed them this). It took around 35 minutes before all of the root-y veggies softened up, but it was worth the wait. The cooked balsamic vinegar added a nice touch. See recipe below.

Also on the menu: salmon with rosemary and lemon. My mom bought a TON of salmon recently and seeing as I was already going to be grilling, I decided throw that on as well. I didn't follow a specific recipe, but adding lemon and fresh rosemary before cooking the salmon actually worked out really well.

Ingredients:
-2 medium beets
-1 medium red onion
-4 medium carrots
-1 yam
-1/2 cup chopped fennel bulb
-1 tablespoon safflower oil (I used extra virgin olive oil instead)
-2 tablespoons cold pressed coconut oil
-1 cup balsamic vinegar

Directions:
1. Chop beets, carrots, onion and yam into chunky medium bit size pieces. Coat with oil. Place on grill plate and cook for 30-35 minutes or until fork easily pokes through a beet.
2. Bring balsamic vinegar to a low boil and stir constantly for 10-15 minutes. Set aside and let cool to thicken.
3. Remove veggies from grill; let them cool 5 minutes, then toss with coconut oil and balsamic glaze.

bow tie

Last night I went to a best friend's apartment warming dinner in Park Slope and brought this amazing summer "bow tie pasta with sun-dried tomoato and kalamata olive." In case you couldn't tell, the main ingredients are very mediterranean: kalamata olives, bocconcini, pesto, sun-dried tomatoes, rosemary, and chili-flavored olive oil. Click here for recipe. It was super easy make and served cold in a newly purchased, Crate&Barrel Chill Salad Bowl with Servers.

I am officially done with work for the summer and look forward to finding delicious new recipes, laying out by the pool/beach, and traveling before school starts in August. Hello summer!

Found:

 the best lamb burger in all of NYC at the Breslin, served on cutting boards, without ketchup

green addiction

It wasn't until recently that I became the biggest fan of Westfield, NJ. Between Alan's Orchard (best local produce and homemade fro-yo) and Savory Spice Shop (which has every spice you can name (and cannot name) under the sun), I couldn't say no to trying this recipe for raw shaved asparagus with lemon dressing from New York Magazine. You need to really love raw foods, especially veggies, to like this recipe. It is super light, served cold, great for summer, and easily converted into tomorrow's lunch.

In my search I stumbled across this, and cannot wait to try it as well.

Murray River Sea Salt: two thumbs up!

Ps. Did you know that Louis XIV was so obsessed with asparagus he demanded it all year round? So glad I made good use of our two-month window.

Eating Red

Those of you who see me on a daily basis know how much I love fruit. As the weather warms up and strawberries are almost in season, I cannot help but satisfy my sweet tooth. This recipe comes from one of my aunts in Italy and is the perfect afternoon (or afterwork) dessert.


Ingredients:
-Strawberries
-Lemons
-Sugar (and I mean the real stuff)

1. Cut strawberries into small pieces and place in a bowl

2. Squeeze an entire lemon over the strawberries

3. Add sugar

4. Mix

5. Refrigerate 

6. Enjoy