26 Thursday Jul 2012
Posted in appetizers, gluten free, love to cook, low-carb, salads, vegetarian
Fresh local grown tomatoes inspire me. And they are so flavorful and delicious right now. The farmers’ market is bursting with gorgeous varieties and the growers are quick to share what makes theirs uniquely different. Alas, I must try them all. Parmesan Crisps with Summer Tomatoes make a wonderful appetizer or serve them in place of a salad.
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09 Monday Jul 2012
Posted in healthy choices, love to cook, pasta, seafood
Shrimp & Summer Vegetables over Pappardelle.
One of my new favorite pastas is the beautiful Pappardelle. The dish above is just bursting with fresh flavors and can be on the table in 15 minutes. Continue reading »
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Shrimp & Summer Vegetable Farro Salad
Pappardelle with Lemony Thyme Roasted Mushrooms
Pappardelle & Peas with Ricotta Pesto {Weight Watchers}
Steamed Mussels, Shrimp & Sea Scallops {over Linguine with Garlic Toast}
Roasted Vegetables {Cauliflower & Brussels Sprouts the unsung heroes}
Lightened Up Shrimp & Grits
04 Wednesday Jul 2012
Posted in breakfast & brunch, gluten free, love to cook, vegetarian
Skillet Veggie & Herb Hash with Fried Egg.
It’s a beautiful July 4th morning. After a week of sweltering heat there’s actually a breeze across my back porch. I’m so excited to make my first skillet dish. I scored finding two of these 5″ cast iron skillets at a thrift store (I think I actually smiled out loud at the sight of them).
For the hash ~ I lightly browned in butter red & white onion, cubed butternut squash and baby potatoes. Then I added 1/2″ water, covered them and simmered on low until they were just tender and the water had evaporated. I added a little more butter with fresh lemony thyme & sage leaves, sea salt & cracked pepper and continued cooking until the veggies began to caramelize and were tender. Topped with a fried egg.
Once again, the fresh herbs brought this dish to life. My new skillet was happy, happy!!
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