You guys ready for the easiest, juiciest, and most beautiful salad ever? I know that's promising a lot here, but THIS Heirloom Tomato Salad with Herbed Ricotta is about to change your summer. There's so few ingredients in this salad and it literally takes about 5 minutes to make, and I can guarantee you that people are going to be so impressed when you serve it at your 4th of July party. It's all thanks to the super sweet and colorful heirloom tomatoes, the total showstopper here. Heirlooms are already perfect as is, but once you pair them with the basil ricotta and a garlicky balsamic vinaigrette, it's unreal! I saw this salad while flipping through the June issue of Cooking Light and flagged the page to remind myself to make it once heirloom tomatoes showed up at my Farmer's Market. Well the day finally came and I couldn't wait another second to try it out and share it with all of you!
Recipe from Cooking Light
1 1/2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 garlic cloves - minced
2 pounds heirloom tomatoes - sliced
1/2 cup cherry tomatoes
1/3 cup ricotta cheese
1/2 cup fresh basil
Sea salt & pepper to taste
1. Combine oil, vinegar, salt, pepper, and minced garlic in a bowl, stirring together well.
2. Combine ricotta and 2 tbsp minced basil in a separate bowl, stirring together well.
3. Arrange tomato slices on a platter (mixing up the different colors). Sprinkle with sea salt and pepper
and the remaining basil leaves. (You can either chop the basil or scatter the full leaves - I like the full ones!)
4. Drizzle the balsamic mixture over the salad and dollop the ricotta mixture evenly over the tomato slices.
Does that salad just scream summertime or what!? I'm planning on making this every week while these beautiful heirloom tomatoes are in season. And how cute are the little cherry tomatoes? Can't get enough!
Wishing you all bright, beautiful, and happy week!
For more quick & easy summer recipes - check out Cooking Light.
Finally! After a little hiatus from cooking, working, grocery shopping, and hanging in the kitchen, I'm back and ready to cook up a storm. I scampered off for a little while to do a few major things in my life, including getting married and honeymooning! I have to say, it's been the best, happiest time in my life. But, between the honeymoon (hellooo breakfast buffet & cinnamon french toast every morning), Thanksgiving, and holiday treats everywhere I turn, there's been a LOT of indulging lately! It's time to get back to the healthy WeekNight Bite way of life. And what better way to come back than with one of the best veggies of the season - Spaghetti Squash!
Yep. This big, bright yellow squash may look a little intimidating. You may wonder how you'd turn that thing into dinner. But I'm telling you, it's beyond easy! It doesn't even require a Spiralizer or any fancy tools! First, let me fill you in on why you want to eat this for dinner. Spaghetti squash is only 40 calories per cup, compared to regular spaghetti at 220 cals. It's packed with vitamins, minerals, and fiber. Major plus - this big squash only cost me $0.99 and it made two huge servings! What's better than that! Spaghetti Squash has a very mild flavor, which is great because you can make it taste however you'd like - add tomato sauce, meat sauce, even curry sauces. My favorite way to do it though, is this simple recipe. It's a total breeze and your dinner will be done within an hour. Healthy, fast, affordable, and delish - who's with me!?
1 medium Spaghetti Squash
2 tbsp butter
3 cloves of garlic (or 3 frozen Dorot garlic cubes)
3 frozen basil cubes
2 tbsp chopped italian flat-leaf parsley
2 tbsp basil (chopped/chiffonade)
1/4 cup toasted pine nuts
2 tbsp freshly shaved Parmesan cheese
Salt & pepper to taste
1. Preheat oven to 375. Pierce spaghetti squash a few times with a paring knife or a fork. Bake squash
on a baking sheet for 40-50 minutes or until a sharp knife pierces easily through the skin. (You don't
want to over cook it as the squash will get mushy).
2. In the meantime, chop the fresh basil and parsley, and toast pine nuts on the stove until golden.
When the squash is ready, carefully remove it from the oven and let cool for 10 minutes.
3. Cut squash in half lengthwise. Use a spoon to scoop out all the seeds.
4. Using a fork, scrape lengthwise to create spaghetti-like strands. Transfer spaghetti strands
to a separate bowl. (If the squash is too hard to scrape, you may return it back to the oven
for another 5-10 minutes.)
5. Heat a large saucepan or a stockpot on the stove with butter and frozen garlic and basil cubes.
Once combined, add spaghetti squash strands. Season with salt and pepper, add Parmesan
as desired and toss well. At the very end, add basil and parsley (leaving a bit for garnish) and
give it one more toss.
6. Garnish with remaining basil and parsley, parmesan cheese, and pine nuts.
7. Serve & guiltlessly indulge!!
Ahh it's good to be back in the kitchen whipping up healthy meals. Although I do miss the honeymoon french toast diet. Sigh.
You may have noticed in the end of the video, I'm having an identity crisis and can't say my new name without laughing. Practice makes perfect, right?!
Have a great week!
Somehow between wedding planning, working, birthday celebrations, and furniture shopping, it seemed like I blinked my eyes and all of the sudden, Fall arrived. Say goodbye to the juicy summertime cherries, heirloom tomatoes, and peaches because it's officially October and it's time to embrace all the comforting foods of the season, starting with squash! Last year's Fall highlights were Stuffed Acorn Squash, Butternut Squash and Farro Salad, and Pumpkin Chocolate Swirl Muffins, and today we're moving on to Delicata Squash.
This delicious veggie is a MUST for any Fall recipe and it's definitely going to make an appearance in my Thanksgiving salad this year. All you have to do is slice it up and remove the seeds. Then toss the squash rings in olive oil, salt, and pepper, lay it out on a baking sheet, and drizzle with a little bit of honey.
I'm back! Finally! A brand new recipe and video coming at ya from my brand new kitchen! It was so much fun to film this recipe on my new "set". My beautiful kithcen was built and customized for me by my amazing fiance and soon-to-be brother in law. They poured their hearts - and all their spare time - into building this kitchen exactly how I imagined it. After countless hours spent looking at tile, sinks, faucets, and deliberating over backsplash and appliances, Mitch and I are finally able to relax and enjoy it and make ourselves at home. There's no better feeling! Once that final nail was hammered and the last piece of backsplash had set, I knew it was time to come up with a great recipe for you. Here we go - Mushroom Flax Lentil Burgers!
I've been eating a lot of vegetarian meals lately, and I always feel amazing afterwards. Not overly full, just satisfied, light and ready to tackle the rest of the day. I know people sometimes worry that a meatless meal won't fill them up, but these burgers are super hearty and tasty - you won't miss the meat at all! This recipe is filled with tons of protein, fiber, and healthy omega-3s. You can pile your burger with your favorite toppings, cheese, and condiments and eat it on a toasted bun, or you can ditch the extra carbs and serve it on top of a salad. I went bun-less and ate mine with dijon mustard, cherry tomatoes, avocado, and arugula, and it was just perfection.
Here's everything you need to know to make your new favorite Meatless Monday dinner:
Recipe inspired by Cooking Light
2 tsp extra virgin olive oil
3/4 cup chopped white onion
2 garlic cloves - minced (or 2 frozen Dorot Garlic Cubes)
1 1/2 cups pre-cooked lentils (I used the Trader Joe's Steamed Lentils)
1 cup sliced cremini mushrooms
2 tsp dijon mustard
2 tsp chopped fresh thyme
4 whole wheat crackers (I used Ak-Mak)
1/4 cup ground flaxseed
1/2 tsp freshly cracked pepper
1/4 tsp sea salt
1 egg, lightly beaten
Any toppings you like - goat cheese, parmesan, dijon mustard, arugula, avocado, tomatoes, onions . . .
Serves 3 - 4.
What do you think? Are you ready to try out some lentil burgers? Mitch and I couldn't get enough of this recipe - it's definitely going to be on repeat in our new kitchen!
As you know, I've completely fallen in love with the Spiralizer. This amazing tool turns my favorite veggies into pasta-like noodles and it makes it so easy to eat clean, to get creative with my dinners, and to fill up on healthy veggies. It's just the best! For a while, I was just keeping it safe and sticking with zucchini noodles (check out my Bikini Zucchini Bolognese recipe) but I finally decided to break out of the zoodles routine and spiralize sweet potatoes. I am SO glad I tried it because now it's become one of my favorite go-to dinner ideas!
I'm always looking for a reason to use my favorite Yellow Curry Sauce from Trader Joe's, and sweet potato noodles seemed like the perfect excuse. I didn't quite know where to start, so I checked out the amazing Inspiralized blog for ideas, and of course I found exactly what I was looking for. Alli's Creamy Vegetable Thai Red Curry w/ Sweet Potato Noodles was the perfect inspiration. I spiralized my sweet potatoes, sauteed whatever veggies I had on hand (this is a great fridge-cleanout recipe!), added in some garbanzo beans and fresh cilantro, poured in the TJ's Yellow Curry and within a few minutes, dinner was ready! That's my kind of WeekNight Bite!
This recipe is not to be missed, and here is everything you'll need to create it for your dinner tonight:
2 medium sweet potatoes - spiralized into noodles (peel them, slice off the
ends, cut them in half, and run them through the spiralizer using the smallest blade)
1 tbsp coconut oil
2 cloves garlic - minced
1 tsp fresh ginger - minced
2 cups cauliflower florets
2 cups sugar snap peas
1 can garbanzo beans - rinsed and drained
3/4 cup Trader Joe's Yellow Curry Sauce
1/4 cup chopped cilantro
Salt and pepper to taste
- Heat coconut oil in a large sauce pan until it is melted. Add garlic and ginger and saute for a few seconds.
- Add cauliflower and snap peas and cook until the cauliflower has started to soften.
- Add curry sauce and stir to coat veggies evenly.
- Add sweet potato noodles and garbanzo beans. Cook for about 10 minutes or until noodles are at
desired consistency. You may choose to add more curry sauce if it has started to absorb and
you like it a bit more saucy (I do!). Feel free to use any cury sauce you love - it doesn't have to be the TJ's one!
- Season with salt and pepper to taste.
- Once noodles are cooked, serve into bowls and garnish with fresh cilantro.
I know you will absolutely love this recipe! It's a great excuse to get creative and make something totally new and different than your usual dinners. Whenever I go all-veggie for dinner, I always feel light and healthy afterwards. It's great for your body to take a break from meat every now and then and fill up on nutrient-packed vegetables. Sometimes it's challenging to get out of our cooking routines, but with the spiralizer, it makes it so easy to create satisfying and filling vegetarian meals. For more spiralizing ideas, make sure to check out Inspiralized!
New recipe video coming your way next week - stay tuned, it's a good one! :)
July 28th, 2016
December 6, 2016
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.