Category Archives: Veggies

Zucchini & Sweet Potato Pancakes w/ Homemade Apple Sauce

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Zucchini Sweet Potato Pancakes

Now that the fall season has finally arrived, it’s time to start cooking with seasonal ingredients that are richer in color and warmer in flavor. One of my favorite dishes to make in the fall are Potato Pancakes, served with applesauce and sour cream, just like my Grandma used to make.

KitchenAid Juicer














I recently got a KitchenAid® Juicer and Sauce Attachment for my Stand Mixer and decided to do a twist on this traditional family recipe by making Homemade Applesauce and making the pancakes out of zucchini and sweet potatoes to add some healthy color and fall flavors to the dish. I used my KitchenAid® Stainless Steel 3-Quart Saucepan, which was perfect for cooking the applesauce in, and a fantastic KitchenAid® Copper Core 12″ Nonstick Skillet, great for cooking the pancakes with it’s large base and even, quick heat distribution.

Homemade Apple Sauce

Homemade Apple Sauce

Zucchini Sweet Potato Pancakes

Zucchini and Sweet Potato Pancakes with Cinnamon Sour Cream

Healthy, delicious and super easy to make!


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Seafood Corn Chowder

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Seafood Corn Chowder

Now that summer is coming to an end, I thought it would be appropriate to make one last dish to celebrate the season. And what would be better than something with fresh seafood and something that requires minimum cooking effort in this scorching weather?


I decided to make a delicious Seafood Corn Chowder, chock full of seafood – lobster, scallops, crabmeat, shrimp, fresh corn,

fresh veggies

and all kinds of fresh veggies – multi-colored bell peppers, onions, potatoes, garlic and spices, all cooked in a chicken stock finished with cream and garnished with fresh chives and parsley.

Seafood Corn Chowder 2

I made this chowder in my gorgeous KitchenAid® Professional Seven-Ply 8-Quart Stockpot, which is perfect for making soups, stews, chili, and one-pot dishes for a crowd.

Pour Cream

It’s extra large and made out of multi-layered stainless steel so it’s sturdy and heats up quickly and evenly. It also has optional pasta and steamer inserts, which I love, that fit right inside the large pot and lid. This is definitely one of my favorite go-to pots that I use for everything and it all fits conveniently together with a stainless steel lid to seal in moisture and heat.

Seafood Corn Chowder 3

It’s heaven in a bowl, really.


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Cheesy Skillet Beef Goulash

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Cheesy Skillet Beef Goulash


It’s summer and OH. SO. HOT. And I honestly haven’t really been in the mood to cook  or do anything lately except lie down in the AC or chill on the beach – but a girl’s gotta eat, right?

Cheesy Skillet Beef Goulash

I’ve also been a bit blue because my Dad is in the hospital and having double bypass heart surgery on Monday morning which is a bit scary..and too much to deal with.

Kristen and Dad

So I decided I needed a dose of some comfort food this weekend to cheer me up and bring me a little closer to home with Dad. :)

Cheesy Skillet Beef Goulash

I had a few samples of RedPack petite diced tomatoes on hand and thought they would be perfect for a comforting baked pasta dish – something that reminded me of what Mom used to make for us for dinner.

Cheesy Skillet Beef Goulash

So I whipped up a Cheesy Skillet Beef Goulash – made with ground beef, tomatoes, onion, garlic, elbow macaroni and three cheeses – all cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.

Cheesy Skillet Beef Goulash

Super simple to make and definitely comforting at that. I think I’ll get through the weekend and Dad’s surgery just fine…after I have some of this deliciousness..and maybe a nap in the A/C. :)

Kristen and Dad

Cheesy Skillet Beef Goulash

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8

This is a classic cheesy baked pasta dish made with macaroni, ground beef, diced tomatoes, onion and garlic, topped with Parmesan and shredded cheddar cheese.


  • 1 package elbow macaroni
  • 2 tablespoons cooking oil
  • 1 medium onion, chopped
  • 3-4 large garlic cloves, minced
  • 1 pound lean ground beef
  • 1- 28 ounce can RedPack petite diced tomatoes
  • 1 cup tomato sauce
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup shredded mild cheddar cheese
  • 1 cup shredded extra sharp cheddar cheese


  1. Bring a large pot of water to a boil and cook the macaroni, drain and set aside.
  2. Meanwhile, In a large nonstick skillet, add oil and heat until it's shimmering. Add onion, and cook over medium heat until onion is soft, about 5-7 minutes. Add garlic and cook for about 30 seconds.
  3. Add the ground beef and brown until no longer pink, stirring and breaking it up as you cook.
  4. Add the diced tomatoes and tomato sauce to the skillet and stir. Cook the mixture for about 5 minutes or so until heated through.
  5. Stir in the cooked pasta and Parmesan cheese, Italian seasoning, red pepper flakes, salt and pepper, mixing well. Adjust seasonings to your taste buds accordingly...:)
  6. Top the pasta mixture with both shredded cheeses and bake in the oven for about 10 minutes until the cheese is melted and bubbly.
  7. Top with additional grated Parmesan cheese if desired and serve hot immediately.


Goes great with a green salad and garlic bread and a crisp white wine like Pinot Grigio or a light fruity red table wine.

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Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

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Veggie, Bacon & Cheese Quinoa Tarts

I love making savory tarts and pies, but unfortunately I don’t love the carbs and calories that come along with them. It’s also Summertime, and I’m trying to cook and eat lighter than usual…and the Fall season will come soon enough with all that yummy comfort food!

Quinoa Tart 1

I’ve been experimenting lately with alternatives to pasta and dough – things like zucchini, cauliflower, almond flour, and quinoa. Not only are they lighter, but also , gluten-free and less carbs than traditional flours and equally as satisfying and tasty!

Veggie, Bacon & Cheese Quinoa Tarts

I found a recipe on Cooking Light for a savory Fall tart made in a toasted quinoa crust and decided to experiment a little with the crust, fillings and flavors. MISSION ON.

Toasted Quinoa

I love the flavor of the nutty toasted quinoa, which is done in the oven and gives a nice depth of flavor and crunch to the tart crust.

Toasted Quinoa Tart Shells

I mixed in some Bob’s Red Mill almond flour, corn starch, Parmesan cheese and an egg for binding the quinoa, then added a little garlic salt and olive oil to bring it all together for the crust. Then I pressed the quinoa mixture into four small tart pans and baked for about 10 minutes before filling them and baking again.

Mascarpone & Cheddar

While the tart crusts were baking, I made a savory filling with mascarpone and cheddar cheese and spooned in this delightful cheesy goodness on to the par-baked crusts.

Crispy Cooked Bacon

I also cooked up some crispy gorgeous bacon in the oven while the tarts were baking..(for about 20 minutes or so)..

Top with Crispy Bacon

then chopped it to pieces and layered it on top of the cheeses. HELLO PRETTIES. Come to me.

Blanched Cauliflower and Peas

Next I started filling the tarts with my blanched cauliflower and baby peas,

Veggie Tart fillings

more Parmesan cheese and a drizzle of olive oil,

Ready to bake the tarts again

popped them back in the oven..

Tarts Cooling

and baked these cuties for another 5-10 minutes and let them cool on a wire rack for a few…

Tarts cooling

the anticipation of these delicious things in my mouth is MOUNTING.

Cooked Quinoa Tarts

Once the tarts were cooled a bit, I garnished them with some fresh chopped basil, chives and freshly cracked black pepper and a few red pepper flakes. Mini Green Goddesses!

Veggie, Bacon & Cheese Quinoa Tarts

And Oh Holy Delicious.

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

This is a great base recipe for any savory tart really – feel free to substitute different fillings for the tarts depending on the season..butternut squash and spinach in the Fallcorn, tomatoes and zucchini in the Summer… roasted carrotspotatoes and Gruyere in the Winter..asparagus and leeks in the Spring…oh, the ideas are endless!

Veggie Bacon & Cheese Tarts in a Toasted Quinoa Crust

Veggie, Bacon & Cheese Tarts in a Toasted Quinoa Crust

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes four 4 5/7-inch tarts

Serving Size: 1 tart

This is a gluten-free tart recipe made with a toasted quinoa crust, filled with a savory filling of mascarpone and cheddar cheese, bacon, cauliflower, peas topped with Parmesan, and fresh basil and chives.


  • Toasted Quinoa Tart Crust:
  • 1 cup uncooked quinoa
  • 1/2 cup almond meal flour
  • 1 tablespoon cornstarch
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon garlic salt
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • Cooking spray
  • Tart Filling:
  • 1 cup cauliflower florets
  • 1 cup baby green peas, frozen
  • 4-5 slices of bacon, cooked and chopped
  • 1/2 cup mascarpone cheese, softened
  • 1/2 cup shredded cheese (Cheddar, Jack, or Gouda)
  • 4 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons chopped fresh basil, for garnish
  • 1 tablespoon finely minced chives, for garnish


  1. Make the Toasted Quinoa Tart Crusts:
  2. Preheat oven to 350°.
  3. Place quinoa on a baking sheet. Bake at 350° for 10 minutes or until golden brown; cool.
  4. Place half of quinoa in a food processor; pulse 30 seconds.
  5. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and salt to bowl; stir to combine.
  6. Add oil and egg; stir until mixture is crumbly but holds together when pressed.
  7. Press into bottom and up sides of four 4 5/7-inch removable-bottom fluted tart pans coated with cooking spray.
  8. Bake at 350° for 10 minutes or until golden, but not completely cooked (you will put them back in the oven later after you fill them with the veggies, bacon and cheese.)
  9. Prep the Tart fillings:
  10. While the tart crusts are baking, chop the cauliflower into small florets and measure out the baby peas.
  11. Blanch the veggies in boiling water for about 2-3 minutes, then drain and rinse them in very cold water or shock them in an ice bath, set aside.
  12. Cook the bacon and drain, chop into small chunks, set aside.
  13. Measure out the mascarpone, Cheddar and Parmesan cheese, and chop basil and chives, set aside.
  14. Fill the Tart Crusts:
  15. Spread the mascarpone cheese evenly in bottom of each tart crust.
  16. Top each tart with shredded cheese, then crumbled bacon.
  17. Arrange cauliflower and peas evenly over cheese and bacon mixture on the tarts and drizzle with some olive oil, Parmesan cheese and black pepper.
  18. Bake tarts for another 5-7 minutes in the oven.
  19. Remove tarts from the pans; cool completely on a wire rack.
  20. Garnish with fresh chopped basil and chives, serve warm.


Recipe adapted from Cooking Light, Nov 2014.

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Other Tart Recipes you might enjoy:

Savory Harvest Fall Tart

Quinoa Tart with Zucchini & Sundried Tomato Dressing

Gluten-Free Tomato Tart

Gluten-Free Spinach and Onion Tart

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Cooking with Color 4 Kids TV Summer Edition + Recipes from Spring Show

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My #CookingwithColor4Kids TV Show Summer Edition is LIVE and what a fun show we have for you…Thanks to all the amazing kids and parents who were on the show and for cooking and sharing all your awesome Summer recipes with us!


Lily McGee & Jennifer Hess McGee made us some fresh and healthy Summer Jar Salads

Maxwell Leduc from Canada talks about his favorite Summer dishes to make and how he cooks gluten-free

Ava Llorca makes us fresh Strawberry Shortcake from scratch – her favorite Summer dish

Deborah Berg from Israel makes us a delicious Beet Salad fresh from her garden

Jacob and Cooper Nixon from Charlotte NC make Strawberry Shortcakes and Caprese Salads with fresh fruits and veggies from their Dad Jeff Nixon‘s garden

Jonathan and Nichelle Pace talk about how they make homemade Pancakes and BBQ Chicken

LIVE on our YouTube Channel at –


Also airs on Brooklyn Public Network television tomorrow Sat July 18 at 11:30 am EST in Brooklyn on:
Cablevision channel 67
Time Warner channel 34
RCN channel 82
AND in all 5 boroughs of #NYC on Verizon channel 42

VIEW ONLINE LIVE at BCAT TV Network Channel 1 Sat July 18 at 11:30 am –


AND…if you missed our Spring Show from May – you can also watch it online at

I made some fresh and healthy Caprese Salad Skewers, Straw and Hay Pasta with Peas & Pancetta in a light creamy Parmesan Sauce and a delicious Strawberry Rhubarb Eton Mess for dessert! I also had a Guest Chef from our video crew make a big batch of Mediterranean Tabbouleh for us on the good!

HealthCorps Kids

Also check out the video also on our Spring show of the HealthCorps kids from a high school in the Lower East Side, NYC cooking Fish Tacos for Cinco de Mayo – so many healthy and fresh things going on over there!

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Cooking with Color 4 Kids was also just featured in Lodging Magazine this month – read the article online here!

Below are my #recipes from the Spring show..hope you enjoy and Happy Summer!

Caprese Salad

Caprese Salad Skewers

1 container of cherry tomatoes
1 bunch of fresh basil
1 container fresh mozzarella balls
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or 1 cup for glace
Sea salt
Freshly cracked black pepper

Assemble tomatoes, rolled basil leaves and mozzarella balls on medium-sized toothpicks or small wooden skewers.

Drizzle with olive oil, 1/4 cup of balsamic vinegar and salt and pepper.

To make balsamic glace (a thicker cooked down version of balsamic vinegar), add one cup of balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, reduce the heat to simmer and cook for about 10-15 minutes until it reduces to a syrupy consistency. Dip a spoon into the vinegar to check for thickness. As it cools the syrup will also thicken.

Drizzle balsamic glace evenly over the caprese skewers and serve immediately.

Makes 12 skewers.

Straw and Hay Pasta

Straw and Hay Pasta 


Kosher salt and freshly ground pepper
4 scallions
2 cloves garlic, minced
2 tablespoons olive oil
1 cup frozen baby peas, defrosted
4 ounces (1/2 cup) diced pancetta
2/3 cup chicken broth
1/2 cup heavy cream or half and half
1/2 pound dry egg fettucine or linguine
1/2 pound dry spinach fettucine or linguine
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish


Bring a large pot of salted water to a boil over high heat.

Meanwhile, heat olive oil in a large saucepan over medium heat.

Trim the scallions and slice into thin strips and then crosswise about 3 inches long. Add the scallions to the pan and cook for about 1 to 2 minutes until wilted.

Add the diced pancetta, and cook for about 5 minutes or so until it gets crispy and browned.

Pour in the broth and bring to a boil. Reduce the sauce to a simmer and cook until the liquid is reduced by half. Add the heavy cream and continue to simmer another 2-3 minutes.

Stir the pasta into the salted boiling water and let return to a boil, then cook for 9 minutes until al dente (slightly firm and chewy).

Remove the cooked pasta from the water with a slotted spoon and add to the sauce in the skillet, stirring to coat. Cook over high heat until liquid reduces to a creamy sauce.

Remove from the heat and stir in the Parmesan cheese. Garnish with black pepper and freshly chopped parsley, if desired.

Serves 6.

Strawberry Rhubarb Eton Mess

Strawberry Rhubarb Eton Mess


2 egg whites
1/2 cup sugar
1/4 teaspoon vinegar
1/4 teaspoon corn starch
1/2 teaspoon vanilla extract
Strawberry Rhubarb Compote
1 cup chopped rhubarb
1 cup sliced strawberries
1/2 cup orange juice
1/4 cup sugar or honey
1 teaspoon orange or lemon zest

Whipped Cream
1 1/2 cups heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


Make the Meringues:
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper or silicone mat.

Whisk the eggs with a mixer on medium speed until soft peaks form. Increase speed to medium high and slowly add the sugar, one spoonful at a time. Continue beating until sugar is completely incorporated and the stiff peaks form. Gently fold in the vinegar, cornstarch and vanilla with a spatula.

Spoon the meringue into twelve large dollops on the baking sheet.

Bake for 90 minutes or until the surface of the meringues are dull and they feel dry to the touch. Let the meringues cool for at least an hour or overnight.

Strawberry Rhubarb Compote:
Preheat a sauce pan over medium high heat, and add the rhubarb, strawberries, OJ, sugar and orange or lemon zest.

Bring to a boil and stir occasionally, then reduce the heat to low and simmer for about 10 minutes until the fruit is soft and starts to fall apart.

Set aside and let cool to room temperature (or store in an airtight container in the refrigerator if making ahead for up to 1 week).

Whipped Cream: (can also use store-bought if you prefer to not make your own)
In a large mixing bowl, whip together the heavy cream, sugar and vanilla with a whisk until soft peaks form.

Assemble the Eton Mess:
Crumble meringues into a large mixing bowl.

Top with spoonfuls of whipped cream and strawberry rhubarb compote in layers and fold until just barely combined.

Divide evenly between six dessert bowls or glasses and serve immediately.

Serves 6.


Mediterranean Tabbouleh


1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling hot water
2 cups finely chopped fresh parsley
1/2 cup chopped fresh mint
2 medium tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, peeled, cored and cut into 1/4 inch pieces
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper, to taste


Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over the bulgur, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a fine mesh colander, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with all the ingredients, and 2 tablespoons of olive oil, until combined well.
This dish can be served as a side salad or main dish, along with an assortment of grilled meats, pita bread and falafel with hummus.

Makes 4 to 6 servings.

Download the recipes below as a PDF:





#cookingwithcolor #cookingwithkids #kristenhess #theartfulgourmet #artfulgourmet #ediningnews #bric #foodtv #springrecipes #summerrecipes


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Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

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Zucchini Noodles 1

Hello Summer! And hello to the season for lighter food and flavors and quality time at the beach and the pool (READ: also time for shorts and sundresses and to lose a few to fit into the bathing suit!)

Zucchini Noodles 10

I’ve been craving pasta lately because i’ve been cutting down on carbs a bit, but I’ve had this cool Veggetti noodle tool in my pantry for a few months and thought it would be the perfect opportunity to make some Zucchini Noodles (AKA “zoodles”), and tie in some fresh ingredients from the season such as shrimp and corn and basil.

Zucchini Noodles 8

This dish screams creamy comfort food, but is balanced out with a clean, citrus-y brightness with a Meyer Lemon cream sauce made with mascarpone cheese, Meyer lemon juice and zest, lemongrass chicken broth, white wine, sweet basil olive oil and garlic. The lightness of these zucchini noodles are also totally amazing, rather than a heavy pasta that will put you to sleep in .02 seconds.

Zucchini Noodles 3

I love Meyer lemons because they are delicate and less sour than regular lemons and almost mimic the flavor of lemon and orange juice mixed together, which you can absolutely do if you can’t find Meyer lemons or they aren’t in season. I ordered mine on Fresh Direct which always has everything in stock and delivers on top of that!

Zucchini Noodles

Prep your zucchini noodles with a Veggetti or Spiralizer on a cutting board or over a large mixing bowl. I suggest squeezing out any excess water from them before sauteing (you can let them sit in a colander to extract water for about 15 minutes or so). You might also want to cut the strand piles in half to make them easier to manage and eat. Sauté the noodles in some olive oil with red pepper flakes and garlic for a few minutes and set aside.


Zest and juice one Meyer lemon to add to the cream sauce. Look at that vivid color! LOVE.

Prep Shrimp

Sprinkle some salt and pepper over the shrimp and sauté in some olive oil for couple minutes until they are pink and set aside. Don’t overcook them though because you will add them back in to the sauce later on and you don’t want tough rubbery shrimp.

Lemon Sauce Ingredients

Prep ingredients for the Meyer Lemon Cream sauce and add the white wine, chicken broth, Meyer lemon juice and zest to the saute pan with leftover juices from the shrimp. Stir and simmer over medium heat for until the liquid reduces by half.

Meyer Lemon Sauce

Add the corn, red pepper flakes, salt and pepper and cook for a few minutes until heated through. I used frozen sweet corn but you can use fresh corn too which might take a little longer to cook (or you can precook the fresh corn and add the kernels into the sauce).

Add Mascarpone, Shrimp and Basil

Stir in the mascarpone cheese and blend together until it turns into a gorgeous, silky and creamy sauce. Toss in the shrimp and basil. Isn’t that pretty?

Zucchini Noodles 6

Serve over the zucchini noodles with additional basil and lemon zest and get ready to DEVOUR.

Zucchini Noodles 7

Alternatively you can toss the zucchini noodles in to the pan with the sauce and shrimp and corn and mix it all together to serve as a one pot dish. I prefer keeping the noodles separate from the sauce so they don’t get too mushy, personally.

Zucchini Noodles 5

Garnish with some extra basil and lemon zest and serve with a glass of white wine (I particularly like McBride Sisters Truvee Chardonnay who were kind enough to send me a sample which I LOVED), and some crusty bread to mop up that yum sauce, if you wish. Light, bright, healthy and delicious!

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 1 cup of noodles with sauce

This is a super healthy and totally delicious low carb option to pasta. It features sautéed zucchini noodles smothered in a Meyer Lemon cream sauce with shrimp, corn and fresh basil. It's light and bright and the perfect dish for Summer with a glass of white wine and some toasty bread to mop up the sauce.



  • Zucchini Noodles:
  • 2 tablespoons olive oil (7 Barrels Basil olive oil)
  • 1 tablespoon minced garlic
  • 2 medium zucchini
  • 1/4 teaspoon crushed red pepper
  • Salt and Pepper, to taste
  • Shrimp:
  • 1 tablespoon olive oil
  • 1/2-3/4 pounds medium shrimp, shelled and deveined
  • 1/4 teaspoon crushed red pepper
  • Garlic salt and Pepper, to taste
  • Meyer Lemon Cream Sauce:
  • 6 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • Zest and juice of 1 Meyer Lemon
  • 1/2 cup white wine (Truvee Chardonnay)
  • 1/2 cup chicken broth (Pacific Foods Lemongrass Bone Both)
  • 2/3 cup Mascarpone cheese
  • 3/4 cup sweet corn kernels (frozen or fresh)
  • Salt and Pepper, to taste
  • Fresh Basil, for garnish
  • Additional lemon zest, for garnish


  1. Make the Zucchini Noodles:
  2. Using a Veggeti or Spiralizer vegetable cutter, cut both zucchini into medium large noodles over a cutting board or large bowl.
  3. Form the vegetable pasta into two piles and cut each in half to create shorter, easy to manage strands.
  4. Heat olive oil in a large sauce pan over medium heat and sauté the garlic for a minute or so, being careful not to burn.
  5. Add the zucchini noodles, crushed red pepper, salt and pepper and cook for a few minutes to your desired consistency.
  6. Remove noodles from the heat into a medium bowl and set aside while you cook the shrimp.
  7. Prepare the Shrimp:
  8. In the same sauce pan, heat another tablespoon of olive oil over medium heat.
  9. Sprinkle some garlic salt and pepper on to the shrimp, and add shrimp to the pan cooking for about 3 minutes, stirring often so they cook evenly.
  10. Remove the shrimp with a slotted spoon and transfer to a small bowl while you make the Meyer Lemon cream sauce.
  11. Meyer Lemon Cream Sauce:
  12. Melt 6 tablespoons of butter in the same large sauce pan over medium heat.
  13. Add the additional garlic and cook for about 2 minutes.
  14. Add the lemon juice, zest, chicken broth and wine and let simmer down until reduced, about 3 minutes.
  15. Add the corn kernels, salt and pepper and heat through another minute or two, then stir in the Mascarpone cheese until you get a silky, creamy sauce.
  16. Add the cooked shrimp, zucchini noodles and basil; toss to coat. (You can also keep the zucchini noodles separate from the shrimp, corn and basil with Meyer Lemon sauce and spoon it over the noodles in bowls which keeps the noodles from getting mushy in the sauce which is how i prefer serving them.)
  17. Serve with additional basil and lemon zest, and a glass of Chardonnay or dry Italian wine and some crusty bread to mop up the sauce.


This would also be a delicious sauce over any pasta, and if you're a vegetarian you could substitute the shrimp for another vegetable or legumes for some protein. If you can't find Meyer lemons or they aren't in season, simply mix some orange juice into the lemon juice to give it a similar flavor.

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Zucchini Noodles with Shrimp, Basil and Corn in Meyer Lemon Cream SauceZucchini Noodles 9


Other similar recipes you might enjoy:

Shrimp Scampi Pasta

Shrimp and Zucchini with Tomatoes 

Basil Shrimp Zucchini Pasta

Shrimp and Zucchini Risotto

Fettuccine with Shrimp and Zucchini

Note: I received a sample of McBride Sisters Truvee Chardonnay for tasting which inspired me to create this recipe and share with my readers. All opinions of the product are my own and I was not compensated for this post.

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Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

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Seashell Shrimp Salad

One of my favorite recipes to make for a summer BBQ or outdoor party is  Shrimp and Veggie Pasta Salad with Lemon-Herb Vinaigrette. It has a light, lemony herb dressing with fresh basil, parsley, dill and tarragon, along with a touch Dijon mustard, Champagne vinegar, olive oil and fresh lemon.

I love using big seashell pasta and adding plenty of fresh veggies including cucumbers, celery, roasted red peppers, grilled corn and scallions for crunch, and adding fresh sautéed shrimp, which you can also grill if you prefer. It goes perfectly with grilled chicken, burgers, skewers and fresh fruit like watermelon, pineapple and mango.


First cook your seashell pasta, drain and set aside. Then you can either grill the shrimp or sauté it for a few minutes in a large sauce pan with some fresh lemon, herbs, seasonings and olive oil and let cool while you prep the other ingredients.


Season and grill the corn, shave off the kernels and add to the salad with the rest of the veggies (celery, cucumbers, roasted red peppers, green onions). Feel free to sub whatever fresh veggies you like to the salad to make it colorful and healthy!


Make the Lemon-Herb Vinaigrette by whisking together some extra virgin olive oil, Champagne vinegar, Dijon mustard, fresh lemon, salt and pepper and chopped fresh herbs.

Salad Ingredients

Pour over the pasta, veggies and shrimp in a large mixing bowl and fold together. I like to put the salad in the fridge and let the flavors meld together  – you can really taste the fresh herbs and zingy lemon when you let it sit together for a bit.

shrimp veggie pasta salad

So easy, so light and refreshing and perfect for a backyard BBQ or beach party.

Shrimp & Veggie Pasta Salad with Lemon-Herb Vinaigrette

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Serving Size: 1 cup


  • 1 pound of pasta (medium-large shells or rotini)
  • 2 tablespoons olive oil
  • 4 scallions, thinly sliced
  • 1 pound small shrimp, peeled, cleaned and deveined, tails removed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Old Bay Seasoning
  • Sea salt, to taste (for shrimp and salad dressing)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1/4 cup fresh herbs, roughly chopped (tarragon, basil, parsley)
  • 2 fresh sweet corn cobs or 1 cup frozen
  • 1 cup English cucumber, diced
  • 2 ribs celery, finely chopped
  • 1/4 cup roasted red peppers, diced
  • 2 lemon wedges, squeezed for garnish


  1. Cook pasta in salted boiling water according to package directions (usually about 9-11 minutes for al dente). Drain, rinse under cool water and set aside.
  2. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium heat. Slice scallions and cook until soft about 5 minutes. Increase heat to medium-high; add one more tablespoon of oil then add shrimp, red pepper flakes, Old Bay seasoning and sea salt; sauté together stirring constantly until shrimp are opaque, about 2-3 minutes. Remove from heat and set pan aside to let shrimp mixture cool.
  3. In a large mixing bowl add salt and pepper, vinegar, mustard, garlic, lemon juice and zest. Use the KitchenAid® 3-Speed Hand Blender with the whisk attachment to blend ingredients together and slowly pour in the olive oil in small amounts until the dressing is emulsified and mixed well. Chop the fresh herbs, mix into the Lemon-Herb dressing and set aside.
  4. Prepare the fresh corn by grilling it – add a little olive oil, salt and pepper, then char it over a medium-high grill for about 15 minutes. Shuck the cooked kernels off the cob and set aside in a separate mixing bowl. If using frozen sweet corn, simply boil in 1-2 tablespoons of water in a small pot over medium-high for 3-4 minutes, then drain and place into a bowl, set aside.
  5. Add the cucumbers and celery to the accompanying mixing bowl of the KitchenAid® 3-Speed Hand Blender, and pulse a few times until chopped into a small to medium dice. Chop each vegetable separately to avoid overfilling the blender bowl. Chop the roasted red pepper into medium diced pieces. Throw all the chopped veggies into a bowl and set aside.
  6. Pour the cooked pasta, shrimp and scallion mixture, corn and all the prepped veggies into a large mixing bowl and add the Lemon-Herb dressing. Gently mix all the ingredients together with a large spoon. Garnish pasta salad with additional chopped herbs, fresh lemon juice and additional salt and pepper to taste, if desired. Cover the bowl in plastic wrap and store in the refrigerator or cooler until ready to serve.
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Summer Veggie Frittata + Time to Relax.

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Summer Veggie Frittata

Summer is that time of year when we get to take some time off from our crazy busy lives, at least for a little while, to clear our heads, visit with friends and family, go to the beach, have a backyard cookout, or simply lie in a hammock and read a book or take a good, long nap.

Summer Veggie Frittata

It’s also a time when i tend to get a little lazy because it’s so hot outside. Or because I actually have some time on my hands to just, well do nothing. Or sleep in a little longer.

Summer Veggie Frittata 5

Because I’m constantly cooking as a profession, the last thing I feel like doing on vacation is well, cooking. Even though I get to stay at my parent’s house with a huge kitchen and backyard patio that actually has a grill and some room to move. And I always have all these big plans to make all this delicious food when I’m here but really just want to do – well, not much. You know – relax a little bit. :)

Summer Veggie Frittata 3

I decided to make something easy for breakfast today. And healthy. All in one big pan. A Summer Veggie Frittata that’s full of spinach and onions and fresh zucchini with some shredded cheese that’s lovely and light and just tasty and good all around. Yes, I threw in a tablespoon or two of cooked bacon because I just can’t help myself but if you’re a vegetarian feel free to leave it out.

Summer Veggie Frittata 4

I think I could get used to these lazy Summer vacation days. Don’t you agree?

Summer Veggie Frittata

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4-6

Serving Size: 1 wedge


  • 2 tablespoons light cream or half and half
  • 1 teaspoon dill seasoning
  • kosher salt
  • freshly cracked black pepper
  • dash of red pepper flakes
  • 6 large eggs
  • 1-2 slices of cooked bacon, crumbled
  • 1 tablespoon olive oil or butter
  • 1/2 cup minced onion
  • 1 package frozen spinach, defrosted and drained well (or 2 cups fresh spinach leaves)
  • 1 cup shredded cheese (Jack, Cheddar, Mozzarella)
  • 1 small zucchini, sliced


  1. Preheat broiler to high.
  2. Meanwhile, combine cream, eggs, salt, pepper, cooked bacon and seasonings in a mixing bowl, whisking well.
  3. Heat a medium-large ovenproof skillet over medium heat. Add oil or butter to the pan and saute onions for a few minutes until soft and translucent.
  4. Add spinach and cook for a few more minutes until heated through (or wilted if using fresh spinach).
  5. Pour the egg mixture into the pan and cook for about 5 minutes until eggs are slightly set.
  6. Sprinkle half of the cheese over the top evenly.
  7. Top the frittata with the zucchini slices over the egg and cheese mixture.
  8. Sprinkle the remaining cheese over the top and place in the oven.
  9. Broil for about 3-5 minutes until the top is lightly browned and cheese is melted.
  10. Remove from oven and cut into wedges.
  11. Serve with additional fresh veggies or a green salad.


You can also add a little extra protein by mixing in some cooked ham or sausage. Feel free to substitute the veggies by adding in summer squash, peppers, tomatoes, whatever you have on hand. Goes great with a green salad and a glass of white wine if you're in the mood!

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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


  • 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


  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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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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