Lunch – Page 3

Dijon French Lentils

February 2, 2016 by The Sunny Side Up Recipes Leave a Comment

One of my favorite winter comfort dishes is French lentils. The recipe only takes about 10-15 minutes to make, and it uses ingredients that you most likely have in your pantry already. I’m also slightly anemic, so it’s a great alternative to red meat if I feel like I’m low on iron and it’s just as hearty.

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Ingredients

½ package Trader Joe’s steamed lentils (or 1 cup French puy lentils, cooked and drained)
3 handfuls of kale, roughly chopped
2 large carrots, finely chopped
1 small onion, roughly chopped
2 cloves garlic, minced and finely chopped
2 tbs Oregano
2 bay leaves
1 tbs olive oil
3 tbs Red Wine Vinegar
¼ cup Olive oil
4 tsp Dijon Mustard

Instructions

Sautee chopped onion, carrots, garlic, and oregano in olive oil for 2 minutes or until translucent.
Add kale and 3 tablespoons of water. Cook for an additional 3 minutes, covered.
Add lentils and ¼ cup water. Cook for approximately 5 minutes, stirring occasionally, until water has evaporated and lentils are al dente. If needed, add additional water and repeat until lentils and kale have softened.
While lentils are cooking, make dressing by combining vinegar, Dijon mustard, salt and pepper in a small bowl. Slowly whisk in olive oil and set aside.
Remove lentils from heat. Pour over dressing and serve. Note: Add dressing slowly—you’ll want to use enough to add flavor to the lentils but not too much so that they become soggy.

Vinaigrettes 101

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

In the spirit of being back in California next week, I thought I would quickly share my favorite salad and vinaigrette recipe—I have this same salad almost every day for lunch when I’m home, and this dressing is so good that it never gets old!

Have you ever noticed that some dressings look totally normal, but when they sit out you just get a huge pool of oil on top? The first unspoken rule with dressings—and this has taken me many failed attempts to learn—is to blend in everything but the olive oil together, slowly stirring in the oil so that the dressing fully emulsifies (ie, the oil and vinegar are sufficiently mixed). In other words, mix and shake isn’t going to cut it here.

My recipe below is a quick creamy vinaigrette that you can easily make ahead for the week. Feel free to change the recipe depending on your taste, but as a general rule of thumb, a vinaigrette base is typically 3 parts oil to 1 part vinegar.

Once the dressing is ready, my basic salad is just a few simple ingredients: mixed greens, cucumber, vine-ripe tomatoes, lemon herb chicken, and lots of avocado. I also love adding homemade croutons for a little crunch (simply toss stale/leftover bread pieces in olive oil and oregano and toast them on a cookie sheet under the broiler until golden brown, about 5 minutes).

To avoid making the salad overly soggy, put a small amount of dressing into the bottom of your bowl, then mix and serve.

Vinaigrettes 101

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Recipe type: French Vinaigrette Recipe

Ingredients

½ cup olive oil
4 tablespoons Champagne vinegar
1 tablespoon Dijon mustard
½ teaspoon minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl, combine the mustard, vinegar, garlic, salt and pepper.
Very slowly pour in the olive oil, whisking all ingredients together until the dressing is fully emulsified.

Strawberry, Mint, and Goat Cheese Salad

October 8, 2015 by The Sunny Side Up Recipes Leave a Comment

Lately I’ve been on a huge goat cheese kick. The soft, buttery texture is so versatile (recipe for my favorite beet and goat cheese appetizer coming soon!) and it’s so effortlessly classic and elegant. Since strawberries are turning out of season as we transition into fall, I thought I’d share one of my absolute favorite salad recipes to help you guys take advantage of this wonderful end-of-summer produce! This dish is great as a side or makes for an amazing quick office lunch with some chicken or salmon thrown in.

Strawberry, Mint, and Goat Cheese Salad

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Recipe type: Salad

Ingredients

5 cups of spinach
1 cup fresh strawberries, sliced
¼ cup sliced almonds
2 tbs freshly chopped mint
3 oz soft goat cheese
¼ cup balsamic vinegar
2 tsp honey
1 tbs chopped garlic
½ tsp salt
½ tsp freshly ground black pepper
¾ cup olive oil

Instructions

For the salad: Gently toss spinach, strawberries, almonds, and mint in a large bowl. Crumble goat cheese over salad, and pour over balsamic vinaigrette to taste. Serve within 1-2 hours of preparation.
For the dressing: Whisk all ingredients except for olive oil together in a small bowl until salt is dissolved. Slowly pour olive oil until fully combined.

Mediterranean Remade

September 16, 2015 by The Sunny Side Up Recipes Leave a Comment

One of the defining characteristics of Mediterranean cuisine is that it uses simple recipes with fresh, often local, flavor-filled ingredients. I love that it really embraces high quality ingredients but also that most dishes aren’t super complex. The result is that I typically spend less time in the kitchen (bonus during busy work weeks!) and get inspired visiting farmer’s or artisan markets in my neighborhood to get the best stuff just like my Greek grandmother used to.

Here’s a quick lunch I put together a few weeks ago after a trip to Cava Mezze on Capitol Hill. If you’re looking for a new spot near Eastern Market that’s relatively healthy, I highly recommend their tapas-inspired menu! Start with their watermelon salad with feta and mint and top it off with their grilled shrimp with fava bean puree.

First, I did a seasonal spin on a classic shepherd’s salad (typically called Greek salad in American restaurants) by tossing together cucumber, tomatoes, onion, and radish with parsley, lemon juice, and olive oil. I don’t love green peppers, so adding radish instead adds a wonderful crunch and a crispness. I topped my salad with Cava’s tzatziki, but I do often make my own for the week (recipe here) when I have more time. If you do end up making your own, you can recycle it later in the week or make these gorgeous lamb burgers if you’re feeling extra ambitious!

With the salad ready, saute shrimp in olive oil, oregano, garlic and lemon juice for about 10 minutes or cooked through. Here I added leftover grilled corn and asparagus as well to add flavor, but tomatoes or squash would also be excellent. For added bonus, you can also add a dry white whine (Sauvignon Blanc, Chardonnay, etc.) or parsley and mint for garnish.

Angel Hair Shrimp Scampi

September 8, 2015 by The Sunny Side Up Recipes Leave a Comment

As the summer comes to an end, one of the things I’ll miss most during the cold months in DC is the opportunity to have long candlelit dinners on our rooftop. The recipe below comes from a surprise dinner that my wonderful boyfriend, Michael, made a while back. No doubt we will be recreating this delicious recipe soon while we can take advantage of this beautiful September weather and fit in a few more rooftop evenings! 🙂

The first dish, angel hair pasta with shrimp scampi, is the perfect savory summer dish. We love that it’s light, colorful, and easily adapted to suit whatever summer flavors you want to incorporate!

For a quick dinner, cook pasta until al dente while sautéing shrimp in olive oil and garlic until fragrant. Add white wine and lemon juice on high heat and reduce, adding in butter and a ladle full of pasta water.

Add shrimp and vegetables (we used cherry tomatoes and yellow squash) until cooked through, pour over your pasta, and garnish with freshly chopped basil, parsley, and lemon zest. If you want to give it a kick, you can also add red pepper flakes, but for those of us who aren’t big fans of spice an extra sprinkle of basil also does the trick! Serve with fresh baguette and wine. Bon appetit!

A quick note on cooking with wine: Michael used Rodney Strong’s Sauvignon Blanc to make his reduction. Whenever you’re cooking with a white wine, I highly recommend using a dry, crisp white wine such as a Pinto Grigio, Sauvignon Blanc, or (unoaked) Chardonnay since acidic flavors will stand up to the heat better than overly sweet ones. You can then use the rest for drinking wine to accompany your dish—it’s a win win!

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

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.