Category Archives: Summer Recipes

California Dreamin’ Grilled Cheese

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California Dreamin Grilled Cheese

So this is where I’m supposed to go on and on about how delicious this grilled cheese sandwich is. And what’s in it. And why it’s a rockstar recipe that nobody else has. And why you need to make it now.

But guess what? I just did a food photo shoot for a NYC catering company and bakery for the past 2 days and shot at least 1000 photos that need to be culled through and selected to share with my clients and it’s enough to make your head spin faster than Linda Blair in The Exorcist. AND the fact that the Mad Men finale is coming on in less than 2 hours and I have some catching up to do and some last savoring moments of Don Draper to hold on to while I can.

California Dreamin' Grilled Cheese 3

OK – so now that I got that off my chest, here’s a little ditty of a recipe that I whipped up on Friday afternoon for a grilled cheese contest I entered for Wisconsin Cheese. It’s actually quite lovely and spring-y and full of good things. Homemade Strawberry-Rhubarb Compote, strawberries, granny smith apples, grilled chicken paillards, kale with lemon and parmesan, honey dijon mustard, melted sharp white cheddar and gooey mozzarella cheese – all grilled on a whole wheat pita (actually 2 of them).

California Dreamin Grilled Cheese

It’s called California Dreamin’ Grilled Cheese because all the good things inside remind me of a sunny, breezy day on Pacific Beach in San Diego watching the sunset with a margarita in my hand with my toes in the sand, salty sea mist on my face, while basking in the glow and enjoying everything in life there is to offer. So here you go. Whether I win the contest or not – it’s absolutely fabulous, and will make you want to hop on a plane to the west coast and catch a few rays yourself.

Now back to my Sauvignon Blanc and Don Draper fix. Enjoy and Happy Sunday! :)

California Dreamin’ Grilled Cheese

Ingredients

  • 2 tablespoons butter
  • 2 whole wheat pitas
  • 1 tablespoon olive oil
  • 1 chicken breast, cut in half lengthwise and pounded thin
  • 1/2 cup strawberries, sliced
  • 1/2 cup green apple, sliced
  • 1 cup kale, chopped
  • 1 tbsp lemon juice
  • 2 tbsp Wisconsin Parmesan, shredded
  • Sea salt
  • Fresh cracked black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 4 slices Wisconsin Sharp Cheddar, sliced
  • 4 slices Wisconsin Mozzarella
  • 4 tablespoons Strawberry-Rhubarb compote
  • Strawberry-Rhubarb Compote:
  • 1 cup strawberries, sliced or chopped
  • 1 stalk rhubarb, sliced into small chunks
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water

Instructions

  1. Strawberry-Rhubarb Compote:
  2. Stir strawberries, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water in a small nonreactive pan; bring to a simmer over medium heat. Cook, stirring often, until softened, about 3 minutes. Remove from pan and set aside.
  3. Add the rhubarb, 1/8 cup sugar, and 1/2 tbsp lemon juice and 1/2 tbsp of water back into same pan and simmer for about 6 minutes until rhubarb is tender and soft. Transfer rhubarb to same bowl as strawberries and add all liquid to the pan through a strainer.
  4. Raise heat to medium high and simmer until liquid thickens and reduces to almost half.
  5. Return strawberries and rhubarb to liquid and let cool.
  6. Make sandwich:
  7. Preheat olive oil in a grill pan or sauté pan to medium/high heat.
  8. Mix honey and mustard together in a small bowl and set aside.
  9. Rub chicken with olive oil, sprinkle with salt and pepper, and grill chicken pieces for about 6-8 minutes until cooked through, remove from pan.
  10. Spread both pitas on one side with butter.
  11. Spread each pita on reverse side with honey Dijon mustard on a cutting board or piece of plastic wrap.
  12. Top with sliced mozzarella cheese slices.
  13. In a small bowl, toss kale, lemon juice, salt and pepper and place on top of each pita over Mozzarella.
  14. Top one pita with both pieces of grilled chicken.
  15. Drizzle Strawberry-Rhubarb Compote over the chicken.
  16. Layer on the sliced strawberries, apples and top with cheddar cheese slices.
  17. Top the sandwich with other piece of pita bread (butter side up) and place in preheated grill pan.
  18. Smash the sandwich together with a heavy spatula or panini press and grill on both sides until cheese is melted and pita is crispy.
  19. Cut in half and serve with additional Strawberry-Rhubarb Compote and Honey Dijon for dipping.
  20. Makes one sandwich.
  21. Note: you can make the Strawberry-Rhubarb Compote ahead of time and store in an airtight container in the fridge. You can also double the recipe to make more for other uses (great over vanilla ice cream, pancakes, whipped cream or greek yogurt and granola!!)
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http://www.theartfulgourmet.com/2015/05/17/california-dreamin-grilled-cheese/

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Homemade Fruit Leather with KitchenAid

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I love Spring because it’s the perfect excuse to eat more fresh fruits and veggies and eat lighter now that the sun is out and all the gorgeous fresh produce is beaming at the farmers markets.

KitchenAid Torrent Blender

I recently was challenged to make some Homemade Fruit Leather with KitchenAid’s new Torrent Blender and quickly accepted the task at hand!

Melissa's Produce

Melissa’s Produce sent me some gorgeous fruits and veggies and herbs, and I decided to make some fun twists and flavor combinations with them.

Homemade Fruit Leather

I made two flavors of the Fruit Leather: Strawberry-Jalapeño Lime, and Blackberry Vanilla Thyme. So easy, so healthy and totally delicious!

Check out how I made it and get my recipe on the KitchenAid blog here!!

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Devilishly Good: Sriracha Jalapeno Honey Sloppy Joes

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Devilish Sriracha Jalapeno Sloppy Joes

Sloppy Joes have gotten a bad rap in history over the years, haven’t they? When I think of Sloppy Joes I usually revert to some bad memories of the hair-netted lunch ladies in frocks serving them up on plastic trays in the cafeteria along with a side of some mushy peas and corn with a dried up chocolate chip cookie, along with the scary smells that came out of the school kitchen back in those days.

Devilish Sriracha Jalapeno Sloppy Joes

I had some extra ground beef in the freezer and wanted to make something different. Not another burger. Or meatloaf. Or batch of spaghetti and meatballs. But something I haven’t had in a loooonnnggg time, and Sloppy Joes fit the bill. But how could I remake this old-fashioned simple sandwich a bit tastier and appealing without looking like a big plate of mush?

Devilish Sriracha Jalapeno Sloppy Joes

I was determined to take these elementary school BBQ sammies to the next level by kicking them up a notch in heat level. I added some sliced jalapeños and Sriracha and some hot pepper sauce to the mix to give it some nice spiciness, but kept the caramel sweet undertones by mixing some honey into the brown sugar, and used Cabernet vinegar and shallots which are also a bit sweeter than traditional onion and help balance out the spicy heat a bit more.

Devilish Sriracha Jalapeno Sloppy Joes

The result was a perfectly sweet and spicy sauce mixed with the ground beef and peppers and jalapeños in every bite. Served on a buttered toasted bun, with a side of pickles and chips. YUM. What would have been even better is some melted cheese on the buns, which I highly recommend. So don’t be afraid of that old school cafeteria food – if you make it yourself and give it a little twist, it’s actually quite spectacular. And devilishy delicious.

Devilishly Good: Sriracha Jalapeno Sloppy Joes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6

Sloppy Joes with a kick! Made with Sriracha and Jalapenos for heat, plus tangy Dijon mustard, Worcestershire, honey and brown sugar for some sweetness.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 shallots, diced (or 1 medium onion)
  • 1/2 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • 1/4 cup diced jalapenos
  • 1 pound ground beef/sirloin
  • 1/4 cup water
  • 1 cup tomato sauce
  • 1/2 cup ketchup
  • 2 tablespoons Sriracha hot sauce (less or more to taste)
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cabernet vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon local honey
  • 1 teaspoon Montreal steak seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 6 large Kaiser sandwich rolls (sesame or onion or poppy)

Instructions

  1. Heat oil and butter in a large saute pan over medium heat.
  2. Add the shallots and red pepper and cook for about 5 minutes until soft.
  3. Add the garlic and jalapenos and cook for another minute or so, stirring often.
  4. Add the ground beef and cook for about 10 minutes until no longer pink.
  5. Stir in water, tomato sauce, ketchup, Sriracha, red pepper flakes, Worcestershire, mustard, vinegar, brown sugar, honey and all the seasonings and bring to a bubbling simmer.
  6. Reduce heat to low and simmer covered, for at least 30 minutes, stirring occasionally, to let all the flavors meld together.
  7. Toast or grill the sandwich rolls (buttered, if you like). You can also melt some cheese on the buns for some extra cheesy flavor.
  8. Top the bottom of the buns with the Sloppy Joe mixture and serve hot.
  9. Serve with a side of pickles and crispy chips.

Notes

Serve on buttered toasted or grilled buns with a side of pickles and chips. Can also melt cheese on the buns before topping with Sloppy Joe mixture.

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http://www.theartfulgourmet.com/2015/04/23/devilishly-good-sriracha-jalapeno-honey-sloppy-joes/
Devilish Sriracha Jalapeno Sloppy Joes

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Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

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Rustic Pizza with Grapes, Shallots, Ham & Thyme

So it’s Friday. And a lovely Spring day. I was in the mood to make something lovely to eat, preferably with a sweet and savory twist. I’ve also been on a baking kick lately, not sure why but I’m loving experimenting with different flavors and textures of pizzas and tarts and pies.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I decided to make a delicious rustic pizza made with some red grapes, shallots, sharp white cheddar and mozzarella cheese, and some thin cut Italian ham. I simply rolled out some refrigerated pizza dough and then topped it off with some olive oil, all the pizza ingredients, and some fresh thyme.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

I popped it into a 450 degree oven for about 20 minutes until all the cheese and crust was bubbly and golden brown, then finished this beauty off with some sea salt, freshly cracked black pepper, some fresh basil and drizzles of honey.

Rustic Pizza with Grapes, Shallots, Ham & Thyme

This is the best thing I have ever tasted in my life. Seriously. The contrast of the sweet grapes, shallots and honey with the sharp and tangy cheddar cheese and salty, crispy ham are like a true love affair…in Paris.

I’m thinking the only thing better than this would be an actual trip to Paris..on the top of the Eiffel Tower at sunset. With a chocolate croissant and cafe au lait in hand. With a really cute French guy. Ooh La La.

Aaah – a girl can dream, can’t she? (Happy Friday!)

Rustic Pizza with Grapes, Shallots, Ham & Thyme

Rustic Pizza with Ham, Grapes, Shallots, Cheese, Honey & Thyme

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 10 minutes

Yield: 6-8

Serving Size: 1 slice/wedge

Ingredients

  • 1 package of refrigerated pizza dough (or homemade if you prefer)
  • 2 tablespoons olive oil
  • 1 shallot, sliced thin
  • 1/2 cup shredded Gruyere or Mozzarella cheese
  • 1/2 cup shredded extra sharp White Cheddar cheese
  • 4-6 thin slices Italian ham or prosciutto
  • 1/2 cup red seedless grapes, cut in half
  • Red pepper flakes (optional)
  • Fresh thyme
  • Fresh basil leaves
  • Sea salt and freshly ground black pepper, to taste
  • Honey for drizzling

Instructions

  1. Preheat oven to 450 degrees F.
  2. Spray a pizza sheet with oil and stretch out pizza dough to the edges making a thin crust.
  3. Drizzle the dough with olive oil and sprinkle with the shredded Mozzarella cheese. Add the sliced shallots, ham, grapes and White cheddar cheese on to the dough evenly. Top with some fresh thyme leaves and red pepper flakes.
  4. Bake for about 20 minutes until cheese is bubbly and the crust is golden brown.
  5. Top with fresh basil, sea salt, freshly cracked black pepper and drizzle with honey.
  6. Cut into wedges and serve immediately.

Notes

You can also substitute prosciutto or bacon for the ham, and top with some fresh ricotta cheese if desired.

http://www.theartfulgourmet.com/2015/04/17/rustic-pizza-with-ham-grapes-shallots-cheese-honey-thyme/

 

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Maine Wild Blueberry Pie

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Maine Wild Blueberry Pie

September is one of my favorite months – the weather is getting cooler, the leaves are turning color, and the breezy nights remind us that Summer is coming to an end with a bountiful harvest to come. I especially love the fruits and vegetables of late Summer/early Fall – especially Maine blueberries, which are primarily found in the Downeast areas of Bar Harbor where they grow wild. They are typically smaller than regular blueberries, giving them a high amount of antioxidants and other healthy nutrients, and have an intense sweet and tangy flavor. They also stay whole when you cook them, making them perfect for baking up a gorgeous berry pie. Although August is the peak season for picking them fresh, they can also be frozen (harvesters freeze them within 24 hours) so they are available year round – Wyman’s and Cascadian Farms are my favorite brands.

In a recent cooking class (that was centered around classic Summer foods of Maine, of course), we made a Wild Blueberry Pie with a gorgeous homemade piecrust with cut holes on top for venting the filling. We used frozen blueberries and thickened them up with a little ground tapioca and apple pectin to create a juicy sliceable filling, that wasn’t too loose and runny. The secret to a crispy piecrust is plenty of super cold butter with a small amount of vegetable shortening to crisp it up, and a touch of vodka for texture, making the crust light and flaky.

Make the Pie Dough

 

Make the Blueberry Filling

 

Cut Pie Holes in Crust

 

Blueberry Pies-2

 

We also made a slew of other Maine-inspired dishes for our feast: Lobster Pie, Lobster Rolls, Fish Chowda, Summer Corn Pudding and Seaside Slaw, served with Blueberry Beer and some lovely cocktails – Tart Cherry and Blueberry Vodka Lemonade. I’m not sure I’m ready for Summer to be over yet, but these recipes I’ll be making all year around whenever I’m missing sunny skies and blue waters. Next year a Summer vacation on the Maine coast is definitely in order!

 

Maine Wild Blueberry Pie

Yield: Makes 1 pie, serving 6 to 8

Ingredients

  • Perfect Pie Dough
  • 2 ½ cups unbleached all-purpose flour (12 ½ ounces), divided, plus more for work surface
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons cold unsalted butter (1 ½ sticks), cut into ¼ inch slices
  • ½ cup vegetable shortening, cold, cut into 4 pieces
  • ¼ cup vodka, cold
  • ¼ cup cold water
  • Wild Blueberry Filling
  • 6 cups fresh wild blueberries (about 30 ounces), if using frozen, cook but do not mash the berries, as described below
  • 1 Granny Smith apple, peeled and grated on large holes of box grater
  • 2 teaspoons grated zest and 2 teaspoons of juice from 1 lemon
  • ¾ cup sugar
  • 2 tablespoons quick-cooking tapioca, ground in a clean spice grinder
  • Pinch table salt
  • 2 tablespoons unsalted butter, cut into ¼ inch pieces
  • Egg wash; 1 large egg, lightly beaten with 1 teaspoon water

Instructions

  1. Process 1 ½ cups flour, salt, and sugar in food processor until combined, about 2 (1 second) pulses. Add butter and shortening and process until a homogenous dough starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup of flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
  2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
  3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to a 12-inch circle, about 1/8-inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhand on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
  4. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 F.
  5. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times, to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduce to half (about 1 ½ cups), for 8 minutes. Let cool slightly.
  6. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca and salt, toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
  7. Roll out second disk of dough on generously floured (up to ¼ cup) work surface to 11-inch circle, about 1/8-inch thick. Using a 1 ¼-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 ½ inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least ½-inch overhang on each side.
  8. Using kitchen shears, trim bottom layer of overhanging dough, leaving ½-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
  9. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 F and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve with vanilla ice cream or whipped cream.
http://www.theartfulgourmet.com/2014/09/07/maine-wild-blueberry-pie/

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King Crab BLT’s + a Gorgeous New Candy Red Toaster | KitchenAid Blog

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Crown the BLT for KitchenAid
Crown the BLT for KitchenAid

There’s nothing I love to eat more in the summer than some fresh seafood to enjoy with friends for a backyard BBQ, picnic or beach party. Everyone loves Lobster Rolls, but they can get a little pricey, and take a lot of work to make enough for a crowd. If you’re in the mood for seafood, Alaskan King Crab BLT sandwiches are a fresh, healthy and less expensive alternative, and a fun addition to your next outdoor BBQ party or picnic. And, they’re a breeze to make with the help of the new KitchenAid Pro Line® Series 4-Slice Automatic Toaster.

KitchenAid Toaster
KitchenAid Toaster

This gorgeous candy apple red beauty is a new product in the KitchenAid’s Pro Line® Series engineered and designed for culinary pros (and is no ordinary toaster at that!) It’s not only a beautiful addition to your kitchen appliance collection, but also smart as a whip with plenty of options to make the perfect piece of toast in a snap. And it even comes in three sleek colors to choose from: black, white or red. Isn’t it pretty?

King Crab BLT
King Crab BLT

These delicious Crab BLT’s are made with fresh lump Alaskan King crab meat (you can find it in your local grocery market in the seafood section or buy it fresh from a seafood market). They have tons of flavor from all the fresh veggies and herbs inside: minced red bell peppers, jalapenos, fresh cilantro, scallions and chives. For some extra kick, I add a dash of spicy Sriracha (hot chile pepper sauce), a little bit of mayonnaise, fresh lemon juice and capers, and a few breadcrumbs to bind them all together. Simply make the crab cakes by patting them into medium size patties, then coat them in some Japanese Panko breadcrumbs and lightly fry them to perfection in some oil and drain. Rest the crab cakes on a gorgeous bed of lettuce and juicy tomatoes, garnished with crispy bacon and a light and refreshing coleslaw for crunch. The crowning touch is a homemade Sesame-Sriracha Mayo on a beautifully toasted  (or grilled) sesame hard roll. Let the fun begin!

CLICK HERE TO GET THE RECIPE & LEARN MORE ON THE KITCHENAID BLOG

 

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The Perfect Beach Bash + An Amazing Shrimp & Veggie Salad w/ Lemon-Herb Dressing

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Summer is here and it’s absolutely my favorite time of the year! The sun is shining, the trees are in bloom, and everyone is outside enjoying the weather making it prime time for entertaining family and friends with barbecue and cocktails by the beach, lake or even in the backyard by the pool. I’ve put together some party planning and decorating tips for the perfect summer outdoor beach party, along with some menu ideas featuring lots of fresh seafood, finger foods, and refreshing fruits and veggies.

ShrimpPastaSalad-RecipeShot

One of my favorite recipes to make for a summer outdoor beach party is a Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil and tarragon, lots of veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for some extra crunch, and fresh sautéed savory shrimp. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.

Standalone_1175X1290

I made this amazing summer salad using my KitchenAid® 3-Speed Hand Blender – check out the full post on KitchenEnthusiast.com for the full recipe and all my fun tips on creating the Perfect Beach Bash this Summer!

CLICK HERE FOR PARTY PLANNING TIPS AND THE FULL RECIPE! http://blog.kitchenaid.com/tips-perfect-beach-party-recipe/

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Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

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Spring Flowers in Bloom
Spring Flowers in Bloom

Well, Spring is FINALLY here and the weather in NYC has been absolutely gorgeous this past week. I get so motivated when the weather warms up to go walking in the park, get moving around town, and most of all start eating healthy and maybe drop a few pounds or two to get ready for Summer. Plus, with all the gorgeous fresh fruits and veggies at the farmers markets – it’s hard to resist dreaming up some healthy, light recipes to get excited about making.

I know what you’re probably thinking – sometimes “low-carb diet” is a taboo word. And I’ve tried a few of them that have worked in the past (Atkins and South Beach Diet), but once I started eating normal again, the pounds just came back. So I’m making over my diet for the long term with foods that are good carbs – fresh green non-starchy veggies, low-glycemic fruits like berries and melon and citrus, light dairy including cheese and Greek yogurt, and healthy lean proteins across the board with omega3-enriched eggs, turkey, chicken, fish, beef, pork and seafood. My main goal is to cut out sugar and refined carbs like flour, pasta, bread, crackers, processed foods. Oh, the sugar cravings start kicking in the first few days, but once I get through the first week – it’s amazing how those cravings just go away. And my palate changes to crave all the good, healthy foods that actually keep me full and keep those cravings at bay. Yes, I will miss chocolate dearly. And crackers, and bread and pasta. But at the end of the day, once I start eating healthy low-carb, I actually FEEL better. And SLEEP better. And my allergies and body aches GO AWAY.

I’m not talking about living on cheeseburgers, bacon and eggs my whole life. Just cutting down on the bad carbs that make me cranky. And tired. And have mood swings and blood sugar swings. It’s crazy how good I feel and hey, it doesn’t hurt to lose a few pounds along the way. So here goes – Day 1 of my Get Into Shape Low-Carb, Feel Good Diet for Spring. Let’s see if I can keep this going for a few weeks – who knows. I might not miss that chocolate as much as I think I will. And if I feel like cheating? Well a square of dark chocolate here and there (or a glass of wine!) might just have to happen. And I won’t feel guilty one bit. Especially when I’m feeling amazing in my bikini on the beach this summer :)

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini
Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini

I whipped up this tasty recipe today for some grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash. The burgers are made with lean beef (but you can substitute ground chicken or turkey if you like), finely minced zucchini, egg, grated Parmesan cheese, salt and pepper, garlic powder and red pepper flakes, then grilled to perfection, served over an arugula salad with a light vinaigrette dressing. I sauteed the zucchini and yellow squash in a lemon-infused olive oil, with some crushed garlic cloves, a pinch of dill and red pepper flakes, and that’s it! Light, healthy, filling and totally delicious. I think I could do this all the time. Enjoy! (and wish me luck!)

Going Low-Carb & Healthy for Spring! Grilled Parmesan Zucchini Beef Burgers & Sauteed Lemon Garlic Squash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 4-6

Ingredients

  • Burgers:
  • 1 pound lean ground beef
  • 1/3 cup zucchini, diced fine
  • 1 egg
  • 4 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • Sea salt and fresh ground black pepper, to taste (about 6 grinds for me)
  • Arugula, dressed with a light vinaigrette, for serving
  • -----
  • Zucchini Squash:
  • 2 tablespoons lemon-infused olive oil
  • 2 small-medium zucchini, sliced and halved
  • 1 small-medium yellow squash, sliced and halved
  • 4 cloves garlic, peeled and smashed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dill (dried or fresh)
  • Sea salt and freshly ground black pepper (a few grinds is good, but adjust to taste)

Instructions

  1. Heat a grill over medium-high heat.
  2. Place all the burger ingredients into a large bowl and mix together well with hands, make 4-6 burger patties.
  3. Grill burgers for 4-6 minutes (depending on how well done you like them).
  4. Add a slice of melted provolone cheese on top and some hot sauce, if desired.
  5. Serve burgers over arugula salad dressed in a light vinaigrette dressing.
  6. -----
  7. Heat olive oil in a large saute pan over medium heat.
  8. Slice zucchini into small moon-shaped slices, peel and smash garlic.
  9. Saute zucchini and squash and garlic cloves for about 5-7 minutes until soft and cooked through (but not mushy).
  10. Add red pepper flakes, dill, sea salt and pepper, stir together.
  11. Serve immediately with burgers and arugula salad.
http://www.theartfulgourmet.com/2014/04/14/going-low-carb-spring-grilled-parmesan-zucchini-beef-burgers-sauteed-lemon-garlic-squash/

Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash
Parmesan Zucchini Burgers & Sauteed Lemon Garlic Zucchini Squash

 

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Spring is here! Spring Canapes & Cocktails Party with KitchenAid

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Spring Canapes & Cocktails!
Spring Canapes & Cocktails!

Spring is here, and there’s nothing better than gathering a few friends together for a casual get together with some canapés and cocktails featuring the fresh produce of the season. Fava Beans, Baby Garden Peas and Strawberries are a few of my favorites that start popping up in April and May with the first bloom of Spring.

I love to use my KitchenAid® 13-Cup Food Processor for making quick and tasty dips and spreads – I simply toss all the ingredients in the bowl of the food processor and give it a few whirls to make easy canapés and appetizers for sharing with friends.

An easy, fun idea is to serve crostini with a spread made of baby garden peas and fava beans, mixed with roasted garlic, mint, greek yogurt, feta cheese, lemon zest and olive oil. The flavors are bright, and it’s a light and healthy appetizer, perfect for spreading on toast and serving with fresh veggies for dipping. I love to serve them with some light Spring cocktails made with vodka, lemonade, fresh strawberries, mint and soda – perfect complement for the bite sized crostini! You can also make crostini with different veggies such as roasted red pepper, artichokes, avocado, olives – whatever you’re in the mood for!

Check out my post on KitchenAid’s Kitchenthusiast Blog for recipes, party ideas and how-to’s to get your Spring party started!

Spring Ingredients
Spring Ingredients
Minted-Pea-&-Fava-Bean-Crostini
Minted Pea & Fava Bean Crostini
Strawberry Mint Vodka Lemonade Cocktails
Strawberry Mint Vodka Lemonade Cocktails
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Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

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Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn
Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

There’s nothing better in the Summer than a visit to the Farmer’s Market to get some super fresh veggies that are ripe in the peak of the season. Some of my favorites are fresh cherry tomatoes, zucchini and corn that are lightly roasted or sauteed tossed with some roasted garlic, fresh herbs, extra virgin olive oil and freshly grated parmesan cheese over pasta. It’s light, healthy and refreshing for a Summer dinner with a glass of wine with some friends at a table out on the back patio served with a green salad and some crusty bread.

Summer Veggie Pasta with Roasted Garlic, Tomatoes, Zucchini & Corn

Yield: 4

A light and healthy Summer pasta dish with farm market fresh vegetables including roasted garlic, cherry tomatoes, corn and zucchini topped with fresh herbs and shaved Parmigiano-Reggiano cheese. Delicious!

Ingredients

  • 1 package fresh or dried spaghetti (can sub fettucine, penne or tagliatelle)
  • 3 tablespoons extra virgin olive oil
  • 1 small to medium garlic bulb
  • 4 cups cherry tomatoes, halved
  • 1 medium zucchini, sliced into ribbons
  • 1 or 2 ears of corn, husked
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh mint or basil leaves, torn
  • Freshly ground black pepper, to taste
  • ½ cup shaved Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Shave off ¼” of the top of garlic bulb and peel away the outer layers of the garlic bulb skin. Drizzle with extra virgin olive oil and wrap in foil. Roast for 45 minutes up to one hour and let cool. Squeeze out the garlic bulbs, slice or mash, and place in a bowl to the side.
  3. Bring a pot of water to a boil (you can add a teaspoon of sugar and milk to the water if you like sweeter corn), and add the corn, bringing water back to a boil (about 5-7 minutes.) Once water is back to a boil, remove the corn ears. Let cool, shave off kernels and set aside.
  4. Cut zucchini in half lengthwise and then cut in half again into quarters. Shave zucchini into thin ribbons and set aside.
  5. In another large pot, bring salted water to a boil. Cook pasta according to package directions until al dente. Drain; place pasta in a large serving bowl.
  6. While pasta cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add zucchini to pan; and sauté for 5-7 minutes until soft and cooked through, stirring often. Add cooked corn kernels and roasted garlic and sauté together for another minute or so.
  7. Add 2 tablespoons of olive oil to the pan along with tomatoes and ½ teaspoon salt; cover and cook 4-6 minutes. Add tomato-garlic-corn mixture to the cooked pasta; toss to combine. Top with torn mint or basil leaves, shaved Parmigiano-Reggiano cheese and freshly ground black pepper.

Notes

Serve with a green salad and crusty bread and a glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc.

http://www.theartfulgourmet.com/2013/08/20/pasta-with-fresh-tomato-basil-zucchini-corn/

Here are some photos from my trip to Union Square Greenmarket in NYC – enjoy the fruits (and veggies!) of the Summer season while it lasts! :)

Fresh Cherry Tomatoes

Fresh Herbs

Fresh Pasta

garlic

fresh veggies

fresh corn

cherry tomatoes

fresh garlic

fresh herbs

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