Dinner – Page 3

Heirloom Tomato & Stone Fruit Caprese Salad

August 18, 2015 by The Sunny Side Up Recipes Leave a Comment

I’ve always been one for the classics (this may well explain my obsession with anything from the Barefoot Contessa!). but sometimes it’s also fun to mix it up a little bit.

In the summertime I’m always looking for quick, no-bake dishes with my farm share produce. It’s so simple but it’s truly a testament to that fact that a few fresh, seasonal ingredients can go a long way! Great food doesn’t have to be super fancy or high end. and it definitely doesn’t have to be difficult to put together. As my dear friend Ina always says, how easy is that?

Chilled Spanish White Gazpacho

July 10, 2015 by The Sunny Side Up Recipes Leave a Comment

Last weekend I had the pleasure of going back to California for the Fourth of July and tried this incredible Spanish white gazpacho from Flour Bakery in Boston. If you’d tried gazpacho before, you’ve probably had the red tomato-based kind, but this “white” one is far less acidic and is a wonderful fresh summer treat or palate cleanser for a dinner party. It’s made with a base of almonds and tangy green grapes (which is what makes it “Spanish”), so it’s incredibly light and refreshing! Bonus–is also pretty low in calories as well.

To make your own batch, you’ll need seedless green grapes, blanched almonds (regular okay too), garlic, cilantro, and cucumbers with sherry vinegar and lime juice for an extra kick. I like to add extra grapes and cucumber to sweeten the deal, with mint for extra freshness. Combine in a high speed blender, let chill for an hour, and then serve to your heart’s content!

Pro Tip: Use English cucumbers rather than regular ones. You’ll usually find them in grocery stores wrapped in plastic, because they have less wax on their exterior. They’re extra crisp and have smaller seeds, making them perfect for a gazpacho or summer soup.

Fourth of July Tasting Menu

July 3, 2015 by The Sunny Side Up Recipes Leave a Comment

The Fourth of July has always been one of my very favorite holidays. It’s the perfect holiday right in the middle of summer and it’s so reminiscent of all of my favorite things–sunshine, beach days, picnics, sundresses, and quality time with family and friends. Here’s the tasting menu I made this year, including strawberry mint salad, pulled BBQ chicken sandwiches, assorted vegetable kabobs, rosemary sweet potato fries, and a decadent gluten free blueberry crisp to top things off. Individual recipes will be posted tomorrow so that you can make them in time for the 4th!

Strawberry Mint Salad: Spinach, strawberries, blueberries, feta, sliced almonds, and a balsamic raspberry reduction

Rosemary Sweet Potato Fries: Recipe here

Vegetable Kabobs: Zucchini, Peppers, and Mushrooms

Barbecue Pulled Chicken Sandwiches

Blueberry Crisp

Rosemary Swordfish with Garlic Sauteed Tomatoes

July 2, 2015 by The Sunny Side Up Recipes Leave a Comment

I rarely eat red meat, but I find that this dish is so satisfying and filling that it takes away any cravings I might have for a really hearty steak or burger. This swordfish recipe is always a family favorite, and I hope you enjoy it as much as we do!

Always start with the freshest fish and make sure that it arrived in the store that day. Swordfish has a lot of natural moisture, but for measure I like to add just a teaspoon of olive oil to make sure that it doesn’t dry out.

Season with salt and pepper to taste, then sprinkle with fresh rosemary, lemon juice, and minced garlic, and place in the oven for 30 minutes or until golden brown on the edge.

While the swordfish is cooking, mince 2-3 cloves of garlic in olive oil until golden brown. Add cherry tomatoes, halved or quartered into smaller pieces, and sprinkle with rosemary. Cook for 5 minutes or until softened. I usually use half the tomatoes for garnish, and mix the second half in with green beans that have been boiled for 6 minutes and blanched for a quick side dish.

When your swordfish is ready, it should look something like this–very moist, with a soft, melt-in-your-mouth texture.

Top with tomatoes and rosemary for garnish and enjoy!

Zucchini Ribbon Salad

June 15, 2015 by The Sunny Side Up Recipes Leave a Comment

A few years back we went on a trip to Florence and stumbled upon an incredible hole-in-the-wall, family owned restaurant that was so good that we went back for all the other nights of the trip. Since we’ve returned back to the States I’ve tried creating a handful of the recipes but this is by far our family favorite. As my mom says, once you have this you’ll never go back to “plain lettuce salads” ever again. With a few simple, high-quality ingredients you really can make an unforgettable dish.

Zucchini Ribbon Salad

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Ingredients

2 large zucchini
1 block fresh parmigiano reggiano (not pictured)
2 tbs olive oil
⅓ cup basil
⅓ cup pine nuts
Juice of ½ lemon
Sprinkle of salt and pepper
Note: Edible flowers added for garnish

Instructions

Using a vegetable peeler, peel zucchini into thick ribbons by applying pressure as you peel in a downwards motion.
Once your zucchini is peeled, gently toss in lemon juice and olive oil. Sprinkle pine nuts, basil, and salt and pepper and toss in as well. Top with shaved parmesan (tip: use the thickest setting on your cheese grater for the most authentic look)

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Brown Sugar Honey Marinated Salmon with Carmelized Pineapple Quinoa

June 7, 2015 by The Sunny Side Up Recipes Leave a Comment

This is hands down my all-time favorite summer dinner recipe, and I’m so excited to share with you all! It takes a little prep work, but I promise it will knock your socks off. The recipe comes from one of my favorite bloggers, Monique over at the Ambitious Kitchen, and I can’t say enough amazing things about it. I like to serve mine with some sauteed asparagus and garnish it with sesame seeds and cilantro on top for a gorgeous finishing touch.

Shortcut Tip: For a quick recipe, use store bought teriyaki sauce and let salmon, onions, and pineapple marinate for at least 3 hours. Both store bought and homemade teriyaki will make the onions and pineapple caramelize so much that they’ll melt in your mouth.

Baked Terriyaki Salmon with Caramelized Pineapple Quinoa

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One of my all time favorite dinners!

Author: Amy

Recipe type: Lunch, Dinner, Pescetarian

Cuisine: Seafood

Ingredients

For salmon:
1 pound salmon
¼ cup packed brown sugar
1 tablespoons honey
½ cup reduced sodium soy sauce, gluten free if desired
¼ cup fresh pineapple juice
1 teaspoon dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1 teaspoon red chili pepper flakes, if desired
½ of a whole pineapple, peeled, cored, and cut into small chunks (so you don't have to cut later)
For quinoa:
¾ cup uncooked organic quinoa
1 cup coconut milk (I used light coconut milk)
½ cup water
¼ cup diced red onion
¼ cup chopped fresh cilantro
Fresh limes to squeeze, if desired
¼ cup toasted sliced almonds, optional for topping

Instructions

In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon easily flakes with fork. I usually broil my salmon for a min or two at the end to get an additional caramelization on top. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me!
While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. Add in red onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.

Modified Mexican

June 6, 2015 by The Sunny Side Up Recipes Leave a Comment

Having recently returned from an amazing trip to LA, I’ve always had a love of Mexican food (or anything with avocado on it, really). So when I first read about this recipe for raw vegan tacos on one of my favorite plant-based blogs, My New Roots, I was definitely intrigued, although a little skeptical–no cheese? No guac?! Rather than using tortillas, the recipes uses swiss chard wraps, rather meat it uses a surprisingly hearty spiced walnut base, and rather than using cheese it uses a super smooth and creamy “cashew” sour cream. The result is a heart-healthy, low carb, yet filling meal that offers a huge boost of Omega 3’s for

Fortunately, I’ve done all the tasting work for you (don’t worry, it was my first time having raw vegan too) and can attest that these are hands down one of the BEST meals I’ve ever had. This dish is so wonderfully colorful and festive, but even better it’s so packed with flavor that you won’t even notice that it doesn’t use the traditional ingredients. The walnut base is surprisingly hearty, the zesty pepper salsa adds the perfect bit of crunch, and the creamy avocado and sour cream on top made it absolutely heavenly.

If you’re looking for cooking inspiration and want to try something a little different and extra nourishing, THIS is it. Happy cooking!

First, you’ll need to do a little chopping prep to make the tacos easy to assemble and to add that extra kick of rich flavor.

Once your veggies are all set (look at that gorgeous color!), toss with lime juice and set aside.

Rinse your chard leaves (kale, spinach leaves, or bibb lettuce would all work here) and pat dry. Meanwhile, prep your walnut mix, and blend together cashews, water, and vinegar together to make your “sour cream.” Adding more water will give you a thinner sauce that you can drizzle on top.

Once all three components have been prepared, spoon walnut mix onto your wrap and add your desired amount of salsa on top. Add avocado, sour cream, and lime juice to taste. Enjoy!

Note: Follow this link for the full recipe.

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Baked Salmon with Mustard-Dill Sauce

May 18, 2015 by The Sunny Side Up Recipes Leave a Comment

I know that I just posted another salmon recipe a few weeks back (check out this amazing recipe for Brown Sugar Honey Marinated Salmon here), but salmon was on sale at the market this week and I was too excited not to post this one! I’ve been looking to recreate this dish that I always grab when I’m back in California and was shocked by just how EASY it is.

This is a great, simple summer dish that only takes 10 minutes to prepare but will definitely impress your friends and family, plus it has so much fresh flavor from the dill and dijon mustard.

Baked Salmon with Mustard-Dill Sauce

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Prep time

7 mins

Cook time

10 mins

Total time

17 mins

Serves: 4

Ingredients

1 lb Wild caught salmon
3 tbs. Greek Yogurt (I used Chobani, but any variety will work)
2 tbs. Dijon mustard
3 tbs. Fresh dill (it's really important that this is fresh!)
1 tsp. Garlic (or sub 1 tbsp garlic powder)
1 tsp. Lemon zest
1 Lemon
1 dash of salt/pepper

Instructions

Preheat oven to 425 degrees farenheit.
Cut salmon into small, portion-sized pieces (about 3" thick) and place on lined baking sheet
Mix all other ingredients together with finely chopped dill and spread yogurt mixture over salmon Top with a squeeze of lemon juice and thin slices of remaining lemon
Bake for 10 minutes and serve hot on a bed of greens

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Kale and Mango Salad: How to Win Over even the Biggest Kale Critic

April 30, 2015 by The Sunny Side Up Recipes Leave a Comment

I have a confession. When I first tried kale, I thought it was revolting. Not what you were expecting from a health blogger, right?

I vividly remember going to the market and being baffled by all the varieties of kale: curly kale, lacianto kale, red Russian kale, etc. I tried a simple saute with some lemon and garlic, hoping to like it because it had been so overhyped, but when I finally tried it was bitter and tart (more on the correct way to do this coming soon).

Enter: Kale and mango salad.

I’ve tried many variations since, and this is consistently the winner, especially for those of you kale critics out there. Start with a chilled mango, loosely chopped into 1-inch cubes.

Now, roughly chop your kale, give it a quick rinse, and tap it dry to make sure that it doesn’t become too soggy.

Now, here’s the BIG secret behind kale, and don’t laugh! You actually have to have massage the kale for 3-4 minutes in a bit of lemon juice and olive oil, which gives it a vibrant green color and a softer, sweeter texture that makes it much more like mesclun mix or spinach.

Set aside while making a quick lemon and honey dressing….

And voila!

Still a skeptic? Experiment, play with it! With the tartness of the lemon honey dressing and the kale and sweetness of the mango, I promise you can’t go wrong. This recipe is my go-to and a favorite amongst my friends- in fact, it comes out for pretty much every picnic and beach trip all summer long.

Kale and Mango Salad

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Author: Amy

Recipe type: Salad

Ingredients

1 bunch curly kale
1 mango, diced into 1” cubes
Dressing:
Juice of one lemon
¼ cup extra-virgin olive oil
2 teaspoons honey
A pinch of salt
Optional: Small handful toasted pepitas ( pumpkin seeds)
TIP: Choose your honey wisely
Raw honey is preferable, and even better if it’s local. Raw honey is less pasteurized than what you’ll find in the store and contains more of the benefits of honey. Local raw honey is especially wonderful because it contains pollen specific to your area, so it can actually help with seasonal pollen allergies. Talk about a bonus!

Instructions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the ¼ cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Per Serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Protein 6 grams; Total Carbohydrate 28 grams; Sugar: 14 grams; Fiber 4 grams; Cholesterol 0 milligrams; Sodium 170 milligrams

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