Hey folks, happy Tuesday! Just another chilly January day here…I had a serious craving for some seriously good chicken today so I made these Savory Pan-Seared Chicken Thighs for lunch. You guys – these are the BOMB. And seriously tasty.
photo credit: Dale’s Seasoning
Dale’s Steak Seasoning is my secret ingredient in this recipe – it’s a savory marinade made with a blend of exotic spices, originating in Birmingham AL. I discovered in the early 90’s while living in Atlanta GA when my ex introduced me to it… we were grilling burgers out with some friends and let’s just say I got quite addicted to this delicious sauce verrryyy quickly – it was love at first sight actually. Now I use it on almost EVERYTHING: chicken, steak, pork, burgers, and even grilled lamb or quail! It’s gives such a rich flavor to anything you put it on, really so you don’t need a lot of extra seasonings when using it.
The recipe is super easy too – I poured about 1/4 cup of the Dale’s Seasoning marinade over the chicken thighs into a mixing bowl and then added 2 tablespoons olive oil, a dash of black pepper and red pepper flakes, a tablespoon of dried chives, a little garlic powder…
photo credit: Trader Joe’s
and then a dash of my other secret ingredient, Trader Joe’s Mushroom + Co Multipurpose Umami Seasoning, which is a blend of porcini and white button mushroom powder, sea salt, dried onion powder, ground mustard seed, crushed red pepper, black pepper, and dried thyme, that add tons of #UMAMIto the dish that I can’t even describe.
Poke a few holes on each chicken thigh and mush it all over the chicken with tongs and then let it all marinate in a large plastic baggie or mixing bowl in the fridge for about 30 mins. Then, pan-sear the chicken thighs in a large sauté pan over medium-high for 5 minutes on each side until crispy and browned, and the sauce gets a little syrupy and caramelized. (You can also bake or grill them of course if you prefer.) The final crown touch was I topped the chicken with some crispy fried garlic flakes for extra crunch and flavor (the kind you find in an Asian market..if you can’t find these, you can sub crispy fried onions or shallots crushed up or make your own)…. oh my goodness, this is truly the best #chicken I have EVER tasted!
You can use my marinade recipe on any protein or veggies you prefer, it’s that versatile and full of flavor. And like I mentioned it’s super delish on grilled burgers too. I can’t even tell you how much I love this stuff. So with that said, here’s the actual recipe below. Feel free to use it on anything and everything and I promise you will never go back to dry, bland, tasteless chicken ever again and you will be as hooked on this stuff as I am..I promise!
This recipe for Savory Pan-Seared Chicken Thighs is my go-to recipe for all around full flavored delicious chicken! Marinated in Dale's Seasoning along with Trader Joe's Umami Seasoning, olive oil, black and red pepper, chives and topped with crispy garlic flakes. Easy peasy and totally amazing.
Pour 1/4 cup of the Dale's Seasoning marinade over the chicken thighs into a medium mixing bowl. Add 1/8 cup olive oil, a dash of black pepper and red pepper flakes, a tablespoon of dried chives, a dash of garlic powder and Trader Joe's Umami Seasoning.
Mush it all together over the chicken and let it marinate in the fridge for 30 mins.
Heat a saute pan or grill over medium-high heat. Add the chicken thighs and cook for 5 minutes on each side until crispy and browned.
Top chicken with crispy garlic flakes for garnish. Serve immediately.
Whenever it’s cold outside, I crave a big pot of #soup or stew to warm my bones and forget that its Winter outside…I’m used to the NY Winters I grew up with, but down here in Florida it’s a little crazy for it to be so chilly right now!
So I made a big pot of this #delicious Sausage, Kale and Veggie Soup, which seemed perfect for a major binge-watching session of Bridgerton on Netflix. (Have you seen it yet!? #OMG I am in #love with that show! No time for a full review here but I’ll talk more about that later in my Winter #2021 Things I Love post coming up next week..A must see if you like historical dramas!)
Not only is this soup super comforting, but it’s #healthy, #lowcarb and #keto-friendly and quite filling too! I made it with some spicy ground Italian sausage (you can also use sweet sausage instead if you like less heat), a few big handfuls of fresh baby kale, and sautéed lots of fresh veggies too – carrots, celery, garlic, onions, parsley and zucchini. Then I simmered it all together with some beef broth, Everglades seasoning, Italian seasoning, olive oil + red pepper flakes into a big pot of goodness.
I topped it off with more fresh parsley and grated Parmesan cheese and went. to. TOWN. And of course served it with a glass of crisp white wine to go with.
Feel free to substitute #vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets / cauliflower rice instead of the Italian sausage if you want to make the soup #vegan or #vegetarian…but you might want to add more seasonings and a little more olive oil if not using sausage to amp up the flavors. You can also use ground turkey or chicken instead of sausage if you prefer… (not vegetarian but a little healthier and less fat). And it’s just as delicious with chicken broth or veggie broth too.
Anyway you make it, I hope you enjoyand stay warm! What better way to spend a weekend afternoon than a good show and some comfy soup? 🙂
This is a super delicious and comforting soup for the Winter made with Italian Sausage, Baby Kale, and lots of veggies like carrots, celery, garlic, onions, and zucchini all simmered together into a big pot of goodness. Topped with fresh parsley and Parmesan cheese - all you need is some crusty Italian bread and a glass of crisp white wine to make it a healthy meal. Enjoy!
1/4 cup fresh parsley, chopped, plus extra for garnish
1/2 cup Parmesan cheese, plus extra for garnish
Instructions
Sauté 1 pound ground Italian sausage in 1 tablespoon olive oil over medium-high heat in a Dutch oven for about 5 minutes until sausage was no longer pink; remove from pot with a slotted spoon into a mixing bowl.
Add the carrots, onion, celery, and garlic into the same pot with additional tablespoon olive oil, salt and pepper (to taste), and cook for another 5 minutes until veggies are soft.
Add the cooked sausage back in to the pot and add the broth, sliced zucchini, Everglades seasoning (or seasoned salt), garlic powder, red pepper flakes (if using), tomato paste, Italian seasoning; bring soup to a boil.
Reduce heat and simmer the soup over medium-low heat for 10-15 mins. Add two large handfuls of fresh baby kale (about 2-3 large cups), and chopped fresh parsley; simmer another 5-10 mins until the kale is wilted.
Stir in 1/2 cup grated Parmesan cheese at the end and serve hot with a little more cheese on top. Garnish with additional fresh parsley and serve with a glass of wine and crusty Italian bread, if desired.
Notes
You can sub vegan sausage, white cannellini beans, sliced baby Bella mushrooms, a few halved baby potatoes or cauliflower florets/rice instead of sausage to make it vegetarian...you might want to add more seasonings to taste, and add a little more olive oil if not using sausage for amped up flavors.
You can also use ground turkey or chicken instead of sausage if you prefer. (not vegetarian but a little healthier and less fat).
Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.
This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!
I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.
I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.
And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!
I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)
and of course I paired my dinner with a crisp, light and fruity white wine – #MatuaSauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.
I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around, no matter how far apart we are.
This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!
Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.
Ingredients
Roasted Cornish Hen:
1 whole Cornish hen, about 1 1/2 lbs
1 onion, peeled and cut in quarters
4 celery stalks, cut in thirds
5 cloves garlic
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
Dry Rub:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon Italian seasoning
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
Sweet and Spicy Roasted Delicata Squash:
1 large Delicata squash
2 tablespoons extra virgin olive oil
1/4 cup Stevia Brown Sugar
1 tablespoon Sriracha
1/2 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon Sea salt
Freshly cracked black pepper, to taste
2 tablespoons unsalted butter
Balsamic Bacon Brussels Sprouts:
1 1/2 pounds brussels sprouts, trimmed and halved
1-2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
1/2 teaspoon red pepper flakes
4 slices of bacon, chopped
1/2 large shallot, minced (or 2 cloves garlic, minced)
1 -2 tablespoons balsamic glaze
Instructions
Roasted Cornish Hens:
Preheat oven to 425 degrees F.
Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
Sweet and Spicy Roasted Delicata Squash:
Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
Balsamic Bacon Brussels Sprouts:
Preheat oven to 425 degrees.
Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.
Notes
You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!
I was recently invited to participate in a recipe challenge for Kevin’s Natural Foods and I am so excited to try these delicious #organic sauces! They are all sugar/dairy/soy/gluten-free as well as paleo and keto-friendly, made with non-GMO/clean ingredients, super tasty and easy to cook with. And since I am currently doing a #keto and #low-carb lifestyle, I thought this would be the perfect opportunity to experiment with some fun recipes for the contest.
Chicken Tikka Masala is one of my favorite Indian dishes EVER – so I jumped at the opportunity to create a Keto Chicken Tikka Masala Flatbread – an absolute flavor explosion which is also guilt-free and MAJORLY delicious!
I used Kevin’s Natural Foods Tikka Masala Sauce – a delicious blend of bright tomato curry made with coconut milk, ginger, and Indian spices, with some roasted cauliflower, sweet caramelized onions, and juicy savory chicken thighs over homemade Keto Garlic “Naan” Flatbread.
I started first by making the keto garlic naan flatbreads using mozzarella cheese, almond flour, cream cheese, garlic powder, baking powder and a pinch of Himalayan Pink sea salt and microwaving it for about a minute until cheeses are melted.
Then I stirred in the egg and kneaded it gently into a dough and shaped them into ovals on to the baking sheets, and brushed them with olive oil, fresh garlic, paprika and some chopped cilantro. I baked them for 15-17 minutes until browned and let them cool on parchment paper while making the Chicken Tikka Masala topping.
Next, I chopped up a head of cauliflower into small florets and drizzled them with olive oil, garlic salt and freshly cracked black pepper, and roasted them in a 400 degree oven for about 20-25 minutes until crispy and browned (but made sure not to overcook because it will simmer in the sauce later with the other ingredients).
I sliced up some sweet onion and sautéed them in a large pan with some more olive oil, sea salt and paprika for about 25-30 minutes over low heat until they were soft, golden and caramelized. YUM!!
In the same saute pan, I sautéed the chicken thighs over medium-high heat until cooked through and no longer pink. Then I added the chicken back in the pan along with the cauliflower and onions, a pinch of red pepper flakes for additional heat, and poured the Chicken Tikka Masala sauce over the top.
I let this big pot of curry goodness simmer over medium-low heat for about 10 minutes to let all the delicious flavors meld together with the sauce.
Once done, I topped the Keto flatbreads with some of the mixture..LOOK AT THIS GORGEOUS COLOR.
…then sliced the flatbread into wedges and topped it off with some fresh cilantro and black pepper.
OMG – you guys. This is the most delicious thing ever – and it’s so easy! The garlic flatbreads are literally super low carb and the chicken, cauliflower and sweet onions go so good with the Tikka Masala curry sauce – it literally melts in your mouth!
I can’t wait try their other great sauces out – stay tuned for more recipes this month that I’ll be creating for the same challenge with their Korean BBQ, Lemongrass Basil and Thai Coconut flavors which you can find online!
These Keto Chicken Tikka Masala Flatbreads are a flavor explosion! Made with Kevin's Natural Foods Tikka Masala Sauce (organic, gluten free), roasted cauliflower, caramelized onions, and juicy chicken thighs over Keto Garlic Naan Flatbread. Guilt-free and absolutely delicious!
Ingredients
Chicken Tikka Masala:
1 pound boneless chicken thighs, cut into 1-inch chunks
2 cups cauliflower florets
4 tablespoons ghee or olive oil, divided
Kosher salt and pepper
1 large onion, julienned
1 tablespoon paprika
1 teaspoon red pepper flakes, optional
1 pouch Kevin’s Chicken Tikka Masala Sauce
Fresh torn cilantro, for garnish
------------------------------
Garlic Naan Flatbread:
2 cups shredded mozzarella
1 cup almond flour
4 tablespoons cream cheese
2 tablespoons garlic powder
2 teaspoons baking powder
Kosher salt
2 large eggs
2 tablespoons ghee or olive oil
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced
Instructions
Garlic Naan Flatbread:
Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high until cheeses are melted for about 1 minute; stir in eggs.
Shape the dough into two 1/2-inch thick ovals and place on two large baking sheets.
Mix ghee or oil with garlic and cilantro, brush over top of the bread.
Bake each flatbread for 15-17 minutes. Set aside while making Chicken Tikka Masala.
Chicken Tikka Masala:
Drizzle 2 tablespoons of ghee or olive oil over cauliflower and season with garlic salt and pepper on a large baking sheet.
Roast cauliflower for 20-25 minutes, until browned and crispy. Remove tray from oven and set aside.
Heat an additional tablespoon of ghee or oil in a large sauté pan over medium-high heat, sprinkle paprika over the onions and sauté for about 3-5 minutes. Reduce heat to low and let cook for about 20-25 minutes until caramelized and brown. Set aside into a small bowl while cooking the chicken.
Bump up the heat to medium-high and add the chicken to the same sauté pan with one tablespoon ghee or olive oil. Saute for about 6-8 minutes until cooked through and no longer pink.
Pour in the pouch of Jason’s Chicken Tikka Masala Sauce to the pan along with the cooked onions and cauliflower. Toss in a few red pepper flakes if desired. Bring sauce to a boil and reduce heat to a simmer and let cook over low heat for 5-8 minutes. If the sauce is too thick, add a little water or chicken broth until desired consistency.
Remove from heat to cool and let flavors meld together.
Top each keto naan flatbread with 1/2 the Chicken Tikka Masala mixture and garnish generously with fresh cilantro and freshly cracked black pepper.
Slice flatbreads into wedges and serve immediately.
Notes
You can also substitute chicken breast instead of chicken thighs if you prefer. Try adding other veggies in if you like - peas, green beans, carrots...if you want to spice up the heat, garnish with a few jalapeños or sliced red chilies.
Fall is finally upon us and its my favorite time of year! I especially love cozy soups and stews when it starts to get chilly outside. One of my favorites is this lovely Beef Vegetable Soup made with chunks of beef roast and tons of healthy and colorful veggies like carrots, onions, celery, garlic, zucchini, tomatoes and baby peas cooked in a flavorful beef broth with a hint of red wine vinegar and fresh herbs that will fill your belly and warm your toes.
First sear the beef in a large pot over high heat in a large soup pot or Dutch oven for a few minutes. Remove the beef to a large plate, then add the veggies and fresh herbs and sauté them for about 5 minutes. Add the vinegar and cook a few more minutes. Then pour in the beef stock, tomatoes, tomato sauce, cover, and let it bubble and simmer for about an hour and a half on low heat until the meat and veggies are meltingly tender and all the flavors meld together into a big pot of savory, delicious goodness.
Add the pre-cooked zucchini and frozen baby peas in the pot the last 10 minutes of cooking (so they don’t get too mushy. Look at all the goodness going on in there!
Serve the soup with some garlic butter Texas toast for dipping along with a glass of red wine for double coziness and maximum comfort.
This Beef Vegetable soup is super healthy and filling and perfect for Fall. Chock full of veggies like onions, garlic, carrots, zucchini, peas and celery cooked with chunks of chuck beef roast, tomatoes and tomato sauce and beef broth. Great served with fresh parsley and a side of garlic butter Texas Toast for dipping!
Ingredients
3 tablespoons olive oil or grapeseed oil
2 3/4 pounds stew beef or chuck roast, cut into 1-inch pieces
2 teaspoons freshly cracked black pepper
2 teaspoons kosher or sea salt
2 cups yellow onion, chopped
2 cups celery, chopped or thinly sliced
2 cups carrot, chopped or sliced
1 cup zucchini, sliced and halved
5 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon fresh thyme
1/4 teaspoon seasoned salt
2 tablespoons red wine vinegar
4 1/2 cups beef broth (or more for thinner soup)
1 (15-ounce) can low-sodium tomato sauce
1 (15-ounce) can diced tomatoes
1/2 cup frozen baby peas
Fresh Italian parsley, chopped, for garnish
Garlic Butter Texas Toast, for serving
Instructions
Heat 1 tablespoon of oil in a large Dutch oven or soup pot over high heat. Season beef with pepper and 1 teaspoon of salt, and add half of the beef, sautéing until browned on all sides but still pink in the center; transfer to a plate or bowl. Add additional tablespoon of oil to the pot and repeat with the rest of the beef.
Reduce heat to medium-high and heat additional tablespoon of oil. Saute the onion, carrots, celery, zucchini and garlic until soft and tender, about 5 minutes. Add 1 teaspoon salt, dried oregano, fresh thyme and 1/4 teaspoon of seasoned salt and cook for another minute. Remove zucchini and set aside to add back in later.
Add red wine vinegar and cook over medium-high for another 2-3 minutes, stirring frequently.
Add beef broth, tomato sauce and diced tomatoes and bring to a simmer. Reduce heat to medium and cover the pot, letting the soup simmer for 1 hour 30 minutes, stirring occasionally until the meat is cooked through and tender. Add frozen baby peas and sautéed zucchini in the last 5-10 minutes of cooking.
Garnish with fresh parsley and garlic butter Texas toast for serving. Goes great with a glass of dry red wine like Merlot of Cabernet.
Well it’s already mid-Summer and it’s time again for my Things I Love list for July! What a strange year it has been so far – I can’t even believe it’s halfway over (thank goodness!) – BUT at least it’s sunny and my fav time of year so that’s a positive.
I’m always on the lookout for BOMB recipes, cool products, great reading, lively entertainment, some positive motivation and all-around fun, unique and amazing things to keep me happy.
Here’s a shortlist of goodies for you to try, taste, see, read, cook and do this month – I hope you’re all enjoying your Summer so far with lots of great food and wine, BBQ parties and cocktails, outdoor adventures, beaches, campfires, road trips, and some great reads and Netflix obsessions along the way.
Check out this delish Surf & Turf Burger I created for my #client Steakhouse Elite! A perfectly grilled Kobe beef #burger topped with #Shrimp and #Crab salad on a toasted potato bun. #yum!
Is there anything better than a homemade pizza? These are two of my favorites and they’re super easy to make. Feel free to sub toppings any way you like but I think these combinations are on the top of my list!
This is a great one-pot dish when you want a hearty and healthy breakfast. Filled with lots of cheese and herbs over shredded hash browns topped with eggs baked in the oven. Delish!
Have you tried these Terrific Trio Little Potatoes? They’re not only tiny and adorable but totally tasty too! They’re drizzled in olive oil, salt and pepper with a dash of Buffalo hot sauce..then grilled and topped with a creamy blue cheese yogurt dressing. What a fun idea for a backyard BBQ party!
This simple and tasty #Summer salad is made with shaved asparagus, squash, and radishes tossed in a light lemony vinaigrette dressing topped with toasted almonds. Light refreshing and healthy.
Remember these Lemon Bars from when you were a kid? Me too! But they’re normally full of sugar and carbs and a no-no on a low carb eating plan. These are #keto-fied and absolutely delicious and you’ll never know the difference.
I absolutely love ice cream but when you’re trying to cut out sugar, carbs and dairy, this is a great option to curb your sweet tooth. Made with almond milk, eggs, and Allulose sweetener for the ice cream custard and then chunks of #keto chocolate chip cookie dough folded in..OMG. heavenly 🙂
There’s nothing like grilling in the Summertime and this salad has all my favorites – grilled chicken thighs, peaches, green tomatoes served over couscous and drizzled with sour cream and fresh parsley. Summer on a plate!
This Pomelo Mojito by Simmer and Sauce is one tasty cocktail.. light and refreshing, with complex fruity flavors from the Mount Gay Black Barrel rum and freshly squeezed pomelo juice mixed with the club soda, mint, sugar, and fresh lime juice. Perfect Summer drink and a nice twist on a traditional mojito.
This easy and delicious salad is one of my fav Summer salads and is perfect for any backyard #BBQ, potluck or picnic – made with (you guessed it) – five types of beans: green beans, yellow wax beans, black beans, chickpeas and kidney beans mixed with green bell pepper and red onions, dressed in a light vinaigrette dressing. Light, refreshing and healthy! Make it #lowcarb or #sugar-free by substituting Stevia, Erithyritol or Allulose instead of white sugar. Delish!
One thing I miss most on a low carb diet is PASTA! I found this low carb, all natural pasta on Amazon – it’s loaded with fiber, non GMO and Kosher and only has 7g net carbs and 12g of protein in each serving. Comes in Elbows, Rotini, Fettucine and Penne. Now you can eat pasta without the guilt!
These CBD gummies are organically made, vegan supplements coated in organic cane sugar, and they come in three delicious flavors: lemon, peach and mixed berry. They also offer CBD oil and honey drops and organic hemp balm.
I love these tie dye masks made by 100% Human – an organization formed back in 2017 to bring people together to support the fight for human rights. For every 100% Human Face Mask 5-Pack sold, they’ll be donating 10% sales to the ACLU. To date, they’ve donated over $600K through this program. And hey, Jennifer Aniston and Courtney Cox got them too! #HumanTogether
This all-new #Atkins guidebook focuses on eating right—not less—for painless weight management and better overall health. With three plans to choose from – 20/40/100 net carbs a day it gives flexible options to follow a #keto, #low-carb and #low-sugar lifestyle. It includes over 100 low carb recipes with beautiful photos and easy meal plans to follow.
I love these photo backgrounds and surfaces! They come in all different sizes and patterns like wood, marble, slate, stone, concrete and more and the best part is they are printed on matte vinyl sheets (hello! no food stains on your set!) and run anywhere from $16.95 to $33.95 each. I used them for a recent photoshoot I did for a client and they looked amazing and were super easy to clean up and store (they roll up). LOVE LOVE LOVE!
I ordered this kit recently for some fun new beauty goodies this Summer and I love Mally cosmetics! The Fresh Glow Kit is only $39.95 and comes with a mascara, a stick blush, two eyeshadow sticks, a primer, eyebrow pencil, concealer and a bonus free full size sample of her infamous Evercolor Poreless Face Defender – the perfect weapon to keep your face smooth and oil-free in the sweltering heat of Summer and it keeps your makeup on all day long.
I absolutely love this place! Located right on Lake Ontario in Upstate NY (Webster) – this is the perfect spot to go in the Summer for fine dining, spirits and entertainment! I highly recommend the Lobster bisque, their signature Chicken French and the Sesame-Crusted Ahi Tuna seared to perfection and served with a teriyaki dipping sauce, garlic mashed potatoes and sautéed french green beans. The atmosphere is beautiful and elegant with a nautically-inspired interior design (with two levels and event spaces as well), an outdoor seated patio for dining, and a huge lawn with a gazebo and Adirondack chairs and picnic tables to simply sit and gaze at the gorgeous lake and watch the sunset while sipping on a cocktail or glass of wine. Must try!
Having lived in South Florida for awhile I have to say I’m a sucker for palm trees, sunshine and the beach. What is a Florida Room you may ask? According to Southern Living, they are sun-filled sanctuaries that were popularized in the 50s and 60s as a place homeowners could escape to the outdoors without really going outdoors. It’s basically a covered sunroom or conservatory with lots of light, plants, flowers and trees and all-weather or wicker furniture to lay back, cozy up with a good book, a cup of coffee or an iced tea or a frozen margarita and CHILLAX. Now that’s right up my alley!
Welcome to my June 2020 edition of Things I Love! A collection of my current obsessions and things I’m crushing on right now that are downright awesome and amazing and worth a shoutout. June is one of my favorite months and for good reason! Grilling season, fresh produce from the farmer’s markets, trips to the lake, beaches and parks, picnics, long walks, al fresco dining, seafood, fresh salads, outdoor concerts, sunsets and sunrises, and all around relaxation mode on the rise!
So with that said, here are the things I’m eating, watching, traveling to, reading, cooking, and listening to. Stay tuned for next month’s Summer Edition for July + August!
Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat.
After losing 140 pounds, bestselling author Stephanie Laska shares her unconventional weight loss secrets and 100 easy, accessible recipes so you too can experience the fun behind the keto lifestyle with lots of humor and zero judgement.
Rocco DiSpirito has made a career out of transforming people’s lives without sacrificing taste. Now, Rocco tackles the ketogenic diet with the most effective and delicious version of the diet to date. Using a four-tier program that can deliver up to a pound a day of weight loss, the diet incorporates meal plans and more than eighty of America’s favorite comfort food recipes made over to adhere to keto diet guidelines. You can lose the weight eating the foods you love.
Scottish Highlands, 1945. Claire Randall, a former British combat nurse, is just back from the war and reunited with her husband on a second honeymoon when she walks through a standing stone in one of the ancient circles that dot the British Isles. Suddenly she is a Sassenach—an “outlander”—in a Scotland torn by war and raiding clans in the year of Our Lord . . . 1743. Claire is catapulted into the intrigues of a world that threatens her life, and may shatter her heart. Marooned amid danger, passion, and violence, her only chance of safety lies in Jamie Fraser, a gallant young Scots warrior. What begins in compulsion becomes urgent need, and Claire finds herself torn between two very different men, in two irreconcilable lives.
What I’m Watching/Listening to
Little Fires Everywhere, Hulu
Starring Reese Witherspoon and Kerry Washington, Little Fires Everywhere follows the intertwined fates of the picture-perfect Richardson family and an enigmatic mother and daughter who upend their lives. Based on Celeste Ng’s 2017 bestseller, the story explores the weight of secrets, the nature of art and identity, the ferocious pull of motherhood – and the danger in believing that following the rules can avert disaster.
Based on the books mentioned above, this hit series on Starz is my new obsession! A gorgeous love story set in the Scottish Highlands between Jamie and Claire Fraser when she travels in time back to 1743 and they fall in love while fighting their way through Scotland against the British, then on to France, the Caribbean and finally the American colonies for a new life together. What an adventure! Beautiful scenery, music, visuals, action, romance and drama all bundled into the best show I’ve ever seen in my life. I have to admit I kinda have a slight *girlcrush* on Caitriona Balfe who plays Claire…and Sam Heughan!?? Need I say more? GORGEOUSNESS all around.
Set in the Middle Ages circa 900s, the great (and GORGEOUS HUNKY Alexander Dreymon starring as the lead warrior Uhtred (living and fighting the Vikings as both a Saxon and a Dane) trying to regain his born right title as King of Bebbanburg, England while under oath King Alfred. Full of action, history, amazing costumes, and drama.
Based on the bestselling novel by Wally Lamb, written and directed by Derek Cianfrance, and starring Mark Ruffalo, this limited series follows Dominick Birdsey as he struggles to care for his twin brother, Thomas, while discovering the truth about his own family history. Sad, touching and tense drama.
Written and produced by Vicky Jones, half-hour comedy series RUN follows a woman whose humdrum life is thrown upside down when she receives a text from her college sweetheart inviting her to drop everything and meet him in New York to fulfill the pact they made 17 years previously. Quirky, witty and fun.
A thrilling historical drama about King Louis XIV of France when he commissions his lavish palace of Versailles that becomes a fierce battleground for love and politics — and a gilded prison for nobility. Plenty of plot twists and drama, romance and scenery to keep you occupied through the quarantine wishing for a charmed and privileged court life lived during this opulent Renaissance period.
A lovely 1800s period drama set in England based on Jane Austen’s novel about a humble, poor Fanny Price who is shipped off to stay at her rich Aunt’s estate, Mansfield Park where she finds love and the secrets of the upper class.
Where I’ve Been / Where I’m Going / What I’m Eating
A beautiful park set south of Syracuse in Upstate NY Green Lakes is where I spent Memorial Day Weekend with my family and friends. The lake has stunning bright green aqua blue water surrounded by a 3 mile nature trail and a beach and park for chillin’ and grillin’. Amazing! Check out all my photos and videos from our fun day out here
Every year Rochester holds their famous Lilac Festival in Highland Park. The flowers are absolutely gorgeous and smell divine! Unfortunately they didn’t have the full on festival with arts, crafts, music and food due to COVID-19 but we definitely took the time to stop and smell the lilacs.
I discovered this lovely little beach and park last weekend while taking a drive along Lake Ontario with my niece. The park had super pretty blue water and crashing waves along the beach and it was the perfect way to spend a Sunday afternoon. Peaceful vibes all around.
Located in the heart of the Finger Lakes in Geneva NY lies this stunning and romantic castle surrounded by its wine vineyards. They have three hotels to stay for a short or long visit, a spa, two restaurants, wine, cider and craft beer tastings. I have not been to visit yet but this place is definitely on my bucket list of places to go and see this Summer! They’re also having some cool specials offers for Spring and Summer – 30% off on all 3 hotels and buy two get one free wines! Check them out here
A few more things I love – here, there, and everywhere
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REDD Restaurant, Rochester NY – This stunning Wine Country based restaurant is the brainchild of Richard Reddington, a Rochester native and James Beard award winning Chef. They have a great wine list, signature cocktails and delicious farm to table food such as pizzas, salads, pastas, house-made baked goods and more.
New York Beer Project, Victor NY – Designed to recreate the most famous Beer Hall in NYC circa 1870 known as The Atlantic Garden, this glorious space celebrates American craftsmanship at its finest. They have a gastropub, craft cocktails, brunch, a rooftop terrace and loft, a beer garden and taproom all under one roof. Their menu is a celebration of food and drink from all over NY state from Buffalo, to Albany to Long Island to NYC..and they have special beer and food pairing menus created by their culinary team and master brewer Jason Crosset to sample the best flavors together while dining and drinking.
Parkleigh Pharmacy, Rochester NY – all the goods from soaps and candles to clothes, to food and coffee, jewelry, quirky gifts and more. Best store ever.
Botiki, Gulfport FL – another one of my fav gift shops in St Pete FL..stunning jewelry, clothes, gifts, soaps, candles etc.
I was recently invited to be a part of the Cape Cod Select Food #Blogger Recipe Challenge and I’m so excited to share my delicious new #pizza recipe using their frozen cranberries with you!
This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, caramelized onions, ricotta, Parmesan and mozzarella cheese, topped with fresh arugula and basil on a crispy, thin cauliflower crust. You guys..this is the most delicious pizza I’ve ever made..It’s a sweet and tangy savory delight all in one bite!
For over 70 years, the Rhodes family has been harvesting cranberries in Southeastern Massachusetts, the heart of “Cranberry Country”. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers.
They select only the ripest, freshest fruit to package and are proud to provide a premium quality product. From flower to package, they strive to integrate all the latest sustainable technologies and pledge to do their share in protecting the environment.
I used a pre-made frozen cauliflower pizza crust (Caulipowr brand is great) which is super thin, crunchy and saves a lot of time. You can also make a homemade crust with riced cauliflower, egg, mozzarella, parmesan cheese, with a dash of dried basil or italian seasoning which is included in the recipe.
First slice your onions and sauté them over low heat on the stove in a large sauté pan with a pinch of sugar or stevia for about 30-40 minutes until caramelized. Set aside.
The cauliflower pizza crust is topped with all kinds of goodies: a creamy base of ricotta topped with flavorful shredded rotisseriechicken, mozzarella, and caramelized onions, then popped in the oven for 11-13 minutes to crisp it up and melt the cheese.
While the crust is cooking, chop your cranberries and sauté the cranberries for a few minutes in a little bit of olive oil.
Reduce the balsamic vinegar in a small saucepan over high heat on the stove to create a delicious glaze, then add the cranberries to the glaze and set aside.
Once the pizza is done cooking, add the balsamic glazed cranberries and top it with fresh babyarugula and torn basil leaves, with a drizzle of additional olive oil and balsamic glaze for an extra hit of flavor.
Cut it into 4-8 slices (depending on the size of your crust) and serve immediately.
Healthy, delicious and perfect for a light, gluten-free meal. Enjoy!
This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, ricotta, Parmesan and mozzarella cheese, caramelized onions and fresh arugula on a crispy, cheesy cauliflower crust. Healthy, delicious and perfect for a light, gluten-free meal.
Ingredients
For the crust:
1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
1 egg, beaten
1/2 teaspoon garlic powder
1 1/2 cups mozzarella cheese
1/4 cup Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon Kosher or sea salt
Freshly ground black pepper
For the pizza:
3 tablespoons extra virgin olive oil, divided
1 large sweet onion, halved and sliced thin
Sea salt and freshly ground black pepper, to taste
1 cup balsamic vinegar, plus extra for drizzling
1 1/2 tablespoons stevia (or 3 tablespoons honey)
3/4 cup Cape Cod Select frozen cranberries, thawed and drained
2 ounces ricotta cheese
1 cup shredded rotisserie chicken
1 cup mozzarella, shredded
1 cup baby arugula
Fresh torn basil, for garnish
Instructions
For a homemade cauliflower pizza crust:
Preheat oven to 400 degrees F.
Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
For the pizza:
While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
Drizzle pizza with additional olive oil and balsamic reduction, if desired.
Slice into 4-8 pieces and serve immediately.
NOTE:
If using pre-made or frozen cauliflower pizza crust:
Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.
Notes
To save time and effort, use a pre-made frozen cauliflower pizza crust and top with ricotta and mozzarella cheese, onions, chicken and bake for 11-13 minutes, then top with arugula, balsamic cranberries and basil and additional olive oil and balsamic glaze to garnish and cut into slices and serve.
You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.
Macros per serving:
166 calories
9.7 g fat
3.3 g saturated fat
46mg cholesterol
211 mg sodium
7 g total carbs
1.3g fiber
4.1g total sugars
12.4 g protein
5.7g net carbs
Feel free to share this post and please include a link back to this blog post and tag Cape Cod Select using hashtags #FrozenCranberries #YearOfTheCranberry #CapeCodSelect #SelectTheBest and #artfulgourmet @artfulgourmet
I’d also love to hear your comments below if you made the recipe!
For more information, recipes and where to buy Cape Cod Select Cranberries, follow them online:
These Paleo “Smashed” Sweet Potatoes with Honey + Thyme are a fantastic alternative to regular sweet potato casseroles that are laden with calories, carbs, sugar, and all the other things that can be problematic on a #paleo, #low-carb, #whole30 or #ketogenic diet.
I created this recipe for my client #Ketologic, made with their #FBOMBMacadamia Oil which gives you the health benefits of sweet potatoes along with quality fats from premium oil and grass-fed butter. Full of vitamins, packed with minerals, and utterly delicious.
Sweet potatoes are a rich source of fiber, vitamins, minerals, and phytosterol, which promotes a healthy digestive system. They also contain beta carotene, which supports eye health along with high amounts of antioxidants that help defend the body of free radicals.
But sweet potatoes are high carb and starchy, even before adding sugar.
Traditional sweet potato recipes send your blood sugar on a rollercoaster ride that leaves you feeling sluggish and bloated in the hours and days afterward. Neither brown sugar nor marshmallows offer much in the way of nutrition besides a hefty dose of sugar. They’re the very definition of “empty carbs.”
Just one serving of a side dish like that is enough to give you an epic sugar hangover. Don’t be surprised if you wake up from your post-Thanksgiving meal nap and start reaching for even more sweets. Luckily, sweet potatoes are sweet enough without having to add candy. They’re called “sweet” potatoes for a reason, you know.
This recipe swaps out the burnt marshmallows in traditional sweet potato casseroles for a topping that’s far healthier but just as delicious: Pecans.
These high-fat,low-carb nutsdeliver a wonderful caramelized flavor that balances out the sweetness of the sweet potato and honey. The fats perfectly pair with the omega-7-packedmacadamia oil, delivering a satisfying, satiating side that will stop you from reaching for that extra slice of pie after dinner.
Pecans are awesome for reasons beyond just being low-carb and high in quality fats. They’re also:
Antioxidant-rich. Pecans are full of antioxidants, which work to combat free radicals in the body, protecting and repairing your cells.
Promote heart health. Research shows that consuming pecans may help manage cholesterol, promoting a healthy heart.
Satiating. The high-fat content in nuts provides stable energy and satiety, which can assist with weight loss by reducing hunger and cravings.
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
These sweet potatoes are so delicious, healthy, and easy to make! First, the sweet potatoes are cut into 1½-inch thick slices and roasted in the oven with some FBOMB Macadamia Oil, cinnamon and nutmeg, pecans, sea salt and black pepper. Then they are “smashed” with a fork (or glass) and topped with a dab of grass-fed butter, drizzled honey, and fresh thyme. Easy, simple, and full of flavor, crunch, and healthy ingredients!
Ingredients
2 large sweet potatoes (or 3 medium)
3 tablespoons FBOMB Macadamia Oil
½ teaspoon cinnamon
1/4 teaspoon nutmeg
Sea salt and freshly ground black pepper, to taste
½ cup pecans, chopped
2-3 tablespoons grass-fed organic butter
¼ cup organic honey
1 tablespoon thyme leaves
Instructions
Preheat oven to 400 degrees F.
Slice the sweet potatoes into five 1½-inch thick slices (or quarters for medium size) and place in a large mixing bowl.
Drizzle the FBOMB Macadamia Oil over the potatoes and toss to coat evenly.
Add the cinnamon, nutmeg, salt, and pepper to the potatoes and stir together.
Place sweet potatoes in an even layer on a large baking sheet, about 1-inch apart.
Bake potatoes until fork-tender, 25 to 30 minutes. Remove from oven and turn oven broiler to medium. Using a fork, potato masher, or the flat bottom of a glass, smash potato slices. Sprinkle with chopped pecans and broil for 3 to 5 minutes, until potatoes are golden brown.
When potatoes are done, add a dab of butter to the center of each one, and drizzle with honey. Sprinkle the potatoes with the fresh thyme over the top.
Serve hot.
Notes
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end.
You can also swap out other nuts like walnuts or hazelnuts. If you want to go low-sugar use a sweetener alternative like Stevia, low carb agave or brown sugar substitute (like Swerve) for sweetness without the calories and sugar spikes. If you want to make the recipe dairy-free, use only the macadamia oil or olive oil for drizzling at the end. And they’re not just for Thanksgiving! Serve them as a healthy snack or side dish for a weeknight dinner. Super easy and delish.
Just look at these yummy bites of roasted goodness.
Nutritional Information Per Serving:
Calories: 379
Fat: 26.5g
Protein: 2.5g
Total Carbohydrates: 32.5g
Fiber: 3g
Net Carbs: 29.5g
This is a lovely recipe that I wanted to share with you all because it’s one of my absolute favorites and perfect for Spring! ?????
This Roasted Eggplant Zucchini Noodle Salad is made with some roasted eggplant, quinoa, feta cheese, mint and pomegranate seeds which are all lightly drizzled in this gorgeous vinaigrette dressing I made with Seven Barrels Blood Orange Olive Oil + Black Currant Balsamic Vinegar which makes the salad even more #delish!
Start out by first cutting up your eggplant into medium size chunks, drizzle with olive oil, salt and pepper. Roast in the oven on a sheet pan for about 25 minutes until soft and golden. Cook quinoa according to package directions and drain, fluff with a fork. Make your zucchini spirals with a spiralizer (or you can shave long, thin slices with a mandoline) and drizzle with a little olive oil and salt and pepper and sauté for a few minutes.
Then toss the roasted eggplant and cooked quinoa in a bowl with the zucchini noodles. Top with feta cheese, pomegranate arils, and mint leaves. Drizzle with the Blood Orange Black Currant vinaigrette dressing and toss together with the salad. Season the zucchini noodles with salt and pepper to taste.
Feel free to substitute crumbly queso cheese, goat cheese, burrata, mozzarella or any other mild cheese you like. You can also use cooked wild rice, farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa – or leave it out all together to make the recipe #keto/#lowcarb/#atkins-friendly. If you can’t find fresh pomegranate arils, the salad would be delicious with either some fresh baby tomatoes or roasted red peppers. Soooo good and #healthy!
Have a great weekend everyone, stay safe, stay healthy and enjoy 🙂
This Roasted Eggplant Zucchini Noodle Salad with roasted eggplant, quinoa, feta, pomegranate + mint is super #fresh and #healthy and the perfect light meal to start off the weekend! Drizzled in a @7Barrels Blood Orange + Black Currant balsamic vinaigrette makes this even more absolutely #delish!
Ingredients
1 medium Italian eggplant
¼ cup plus 1 tablespoon Seven Barrels Blood Orange Olive Oil, divided
1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar
Sea salt, to taste, plus more for serving
Freshly ground black pepper, to taste
1-2 tablespoons fresh parsley, chopped
½ cup water
¼ cup dry quinoa
2 zucchinis spiral sliced or made into ribbons with a wide peeler
1 tablespoon lemon juice
1 teaspoon grainy Dijon mustard
1 teaspoon honey
Ground black pepper, to taste
½ cup pomegranate arils or cherry tomatoes, halved
½ cup feta cheese, for garnish
Handful fresh mint, roughly chopped, for garnish
Instructions
Preheat oven to 475ºF.
Cut eggplant into 1-inch cubes. On a rimmed baking sheet, toss eggplant with ¼ cup Seven Barrels Blood Orange Olive Oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with 1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar and chopped parsley.
Meanwhile, bring salted water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam with cover on for 5 minutes. Fluff with a fork.
For the dressing, in a small bowl, combine 1 tablespoon of Seven Barrels Blood Orange Olive Oil, lemon juice, grainy Dijon mustard, honey, and ground pepper. Season with salt, to taste.
Squeeze any excess water out of the zucchini noodles with a tea towel or paper towels. Add 1 tablespoon of Seven Barrels Blood Orange Olive Oil in a large sauté pan and cook the noodles for about 2-3 minutes, toss in the cooked quinoa and mix together.
Pour the dressing over the cooked quinoa and zucchini; toss well to combine and transfer to a serving bowl. Top with roasted eggplant, pomegranate arils or cherry tomatoes, feta cheese and mint, to serve. Drizzle with an additional small amount of dressing, and additional salt and pepper to taste, if desired.
Notes
Feel free to substitute cojita cheese, goat cheese, burrata, mozzarella or any other mild cheese you like.
You can also substitute wild rice or farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa (or leave it out all together to make the recipe keto/low carb/atkins friendly.
