Chickpea & Tomato Ragout

I make dinner most nights after I get home from working all day so quick, easy & tasty food is ideal. We ate this chickpea & tomato ragout with some grilled fish (cod, I think) but I could make a meal out of this alone. It's reminiscent of pasta e fagioli (pasta with beans) minus the pasta. It's ready to eat (prep to finish) in about 20 minutes & you can eat it hot, room temp or cold.

Thirsty Thursday: Sweet Heat Juice

Back to detoxing with Irena from Zen Blendz for this Thirsty Thursday post. Irena says this sweet treat is a good way to ease into juicing, without feeling like you're drinking a salad! (Sign me up!)

The sweet pineapple (please use a ripe one) is cut with tart apple. The lemon (or in my case lime - because I ran out of lemons!) balances these flavors. Romaine lettuce is hardly noticeable in juicing but has lots of benefits & makes your juice last longer with added water! (This is true this recipe makes a bunch of juice).

The cayenne pepper rounds out this juice by giving your tastebuds some heat, a great sweet treat for the summer an equally as warming for winter months when juicing may be difficult.

Give it a try & let us know what you think! I really enjoyed it.

Simple Vinaigrette

It’s unofficially summer - it’s just getting hotter & I love it! Every time the temps rise I want to eat cooling simple meals - mainly salads.  I rarely buy salad dressing at the super market with the exception of blue cheese dressing to compliment Chris’s love for anything buffalo sauced & that little packet of raspberry vinaigrette that comes in that delicious spinach salad mix from Trader Joe’s.  Other than those two exceptions I usually throw lemon juice or vinegar & some olive oil on my salads & call it a day.  Sometimes I like to make my own (like here & here).  This simple vinaigrette is great because it’s made from stuff you most likely shop for on a weekly basis & even if you don’t you can find them at the most basic grocery stores - no specialty stores necessary.  It’s a great dressing that turns plain mixed greens into a salad with no other toppings. We ate mixed greens tossed with this dressing with some pizza for dinner. The salad was so good I made two giant serving bowls of it & not a leaf was left!

If you’ve never made your own dressing, give it a try. It really is easy & usually tastes better than anything on the shelf. Oh & with this recipe you’ll be able to identify all the ingredients.

Grilled Steak with Arugula, Parsley-Parmesan Salad

From time-to-time I cook steak for Chris. It’s true. I do. I found this recipe in Bon Appetit magazine & thought that it was a good marriage between the steak Chris likes to eat & the greens I’d like him to eat. I also think it’s a lighter option for steak eaters than a heavy creamed spinach side dish for steak - while yes it has greens it also has a ton of cream amongst other heavy ingredients. I amped up the original salad in this recipe with some arugula.  This salad is also great on top of chicken (how I ate it).

PS: We also had these potatoes, because if you have steak & you really should have potatoes!
PPS: Happy birthday to my beautiful friend Ashley!!! I love you :)

Better Home Cooking Basics: #19 Roll Citrus Fruit on a Hard Surface Before Squeezing Them for the Most Juice

I use a lot of citrus - mainly lemons & sometimes limes when I cook. In order to get the most juice out of them I do a quick roll on the counter (or whatever hard surface is around) before I juice them - which is sometimes with one of those clamp like hand-held squeezing gadgets, a manual wooden reamer or sometimes just my hands.

Check out more better home cooking basic tips here.

Crunchy Spring Salad

Most Saturday mornings I make breakfast (this past week I made these five ingredient pancakes again) & then I get sucked into the Food Network vortex. It starts with just one show & then before I know it it’s noon & The Kitchen is on - a show I’m still deciding if I like but since I watch it every weekend I guess I do. Geoffrey Zakarian is one of the hosts of the show. He intimidates me. He has iron chef status & I’m pretty sure if we met in real life he’d have a difficult time taking me seriously. But this is why he lives in my TV & I can live vicariously via his cooking tips he dishes out on Saturday mornings & then blog about them here. This weekend he made this salad that just screamed spring to me. It had cucumber, green apples, mint & lemon.  So I had to make it given Saturday was the first day we’ve had where there was a break in this polar vortex & the sun shined through & the temps peaked in the high 50s!

This time of year always makes me want to eat a little cleaner & feel a little lighter in the process so salads are always on the menu. What’s your go-to spring food?

Bonefish Grill's Chimichurri Sauce

Do you ever sit in aw of the world that is Google? I was looking to see if I could find a recipe like Bonefish Grill's Chimichurri Sauce. So I Googled it. I not only found a recipe - I found Bonefish Grill's official chimichurri recipe on the Bonefish Grill blog. I quickly found myself wishing for other things because that one was way too easy.

If there was one sauce/dressing that works on everything from  grilled warm fish to cold crisp salads - this is the one.  After making this you'll find yourself wishing for something else too. I started the week spooning this delicious sauce over some grilled salmon, next I tossed it with some mixed greens & tomatoes for a quick fresh salad, but I didn't stop there. Check in later this week to see what I served with this garlicky, South American fresh herb sauce.

Ingredients (via Bonefish Grill)

• 8 cloves garlic, minced
• 1 tsp. plus Kosher Salt
• 1 tsp. oregano, dry leaves
• 1 tsp. black pepper, ground
• 1 tsp. red pepper flakes
• Finely grated lemon zest from 3 lemons
• 4 oz. fresh lemon juice
• 1 bunch flat leaf (Italian) parsley
• 1 cup olive oil

Make it!

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
2. Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
3. Add the olive oil and blend in quickly. (Do not over blend, you want it to be a little chunky)
4. Allow the sauce to marinate for 30 minutes before serving. Store it in a glass dressing bottle like I did here , refrigerate it & use it all week!

Simple Herb-Roasted Tilapia

Summer nights call for light but satisfying dinners.  I like to try to cook  and eat as much fish as I can, especially in the summer. Maybe it's a mental thing but it doesn't leave me feeling sleepy or overly stuffed after I eat it - but completely satisfied.  You can make this recipe on the grill or bake it in your oven. You can prepare it early and cook (and eat) it later.

Roasted Broccoli & Cauliflower with Toasted Garlic

I love, ahem loved, Whole Living Magazine. Sadly it has folded with most of the other great glossies of it's time. I recently received a letter in the mail saying they (the good publishing people) would fulfill the rest of my Whole Living subscription with Everyday Rachel Ray. My immediate reaction was - it's not the same. And while it isn't the same I'm warming up to it &  have found some good recipes in it like the Roasted Broccoli with Toasted Garlic one.

We had a head of broccoli & a head of cauliflower in our fridge so I used the combination with my new found recipe.

What's your favorite lifestyle magazine? Would love to learn about your recommendations, please comment below with your favorite!

Tzatziki Sauce

I love greek yogurt, cucumber & garlic, so it's only natural that I love tzatziki sauce which has all of these delicious ingredients in it.  It's great to dip pita in or to add to a sandwich instead of mustard or mayo. You can make it with 5 ingredients (7 if you include salt & pepper!).

PS: HAPPY BIRTHDAY TO MY MOM & little baby Evie! I love you both.

Refreshing Israeli Salad

Living in Hoboken & working in NYC I am spoiled by food inspiration.  One of my guiltiest pleasures is the Taim Mobile that dangerously close to my lunchtime neighborhood. It's a ritual, I always order the falafel sandwich with everything on it in a whole wheat pita - because that makes it healthier!  On their amazing menu tacked to the side of the truck is a wide variety to sides & other dishes, one of which is Israeli salad made with tomatoes, cucumbers, parsley & a lemon mint dressing.  Sounded easy & spring enough for me to make it, so I did. It's great by itself of in a wrap (more on that later). Make sure to click through to get this super simple recipe.

PS: a special welcome to the world to little baby Jonathan! I can not wait to meet you!!

Gluten-Free Pasta with Crab, Citrus & Fresh Greens

We clearly eat some pasta at our house. Don't let the "O" and apostrophe in my last name fool you - this girl is Italian & her Irish husband is now too :) Well part Italian at least.

I'm always looking for new recipes to use with the staples I pick up at the grocery store. Yes, canned crab is one of those staples since there is only so much chicken & salmon we can eat.

I jazzed this recipe up with my gluten-free pasta & some fresh greens of course.

Click through for a citrusy take on crab & pasta. Yum.

Bird in a Nest Breakfast: Made with Love

Truth be told I'm not a huge Valentine's Day fan, but I do love incorporating graphic design elements into my daily life & food. This weekend I whipped up some birds in a nest (an oldie but goodie) but jazzed it up with some heart shaped cutouts.

If you are keen on Valentine's Day this is a great way to start your romantic day.

Make this recipe for your valentine with my easy recipe after the jump.

Green Beans Gremolata

I've been putting Ina Garten's Barefoot Contessa FoolProof recipes to good use lately. I will definitely be making different renditions of these green beans gremolata  again. Next time maybe with asparagus instead of green beans or for a fun summer twist change up the gremolata combo with lime, cilantro & manchego cheese.

These beans are easy to make & great for a crowd because you can prep all of the stuff before you serve them & heat them up right before you want to serve.

Get the recipe & peep more photos after the jump!

Crab Salad & Mango Sandwich

Summer maybe coming to a close & Labor Day looming,  I'm still craving summer seafood like this crab salad & mango sandwich.  I made these for dinner the other night when I came home late from work.  Luckily, they're super easy to mix together (ahem, no cooking ok a little if you count toasting bread) & even easier to eat so they're perfect for dinner in a pinch.

Happy Labor Day to you all & especially to those who made it possible. Ciao ciao summer.

What are you making for your Labor Day barbecue or picnic, maybe a crab salad & mango sandwich?  Just in case I jotted down the recipe for you below.

Crab Salad & Mango Sandwich Ingredients

• 2 cups crab meat (I used the stuff from a can!)
• 1 tablespoon mayo
• 1 shallot (finely chopped)
• 1 lemon (zest & juice)
• 2-4 whole wheat rolls (depending no the size & portion control you're after)
• salt & pepper
• 2 cups baby field greens
• 1/2 mango sliced (do yourself a favor & get the pre-sliced container at your deli it can cost more than a whole one but if you haven't mastered cutting a mango yet (like me) you'll save more money this way!)

Make it!

1. Combine crab, mayo, shallot, lemon zest & juice of half a lemon.  Season with salt & pepper.
2. Cut rolls in half & toast under the broiler (or skip this step all together).
3. In a separate bowl toss the baby field greens with the rest of the lemon juice & season with salt & pepper.
4. To create each sandwich cover the bottom half of the roll with slices of mango, top with a heap of crab salad.  Then pile the greens high & cover with the top of the roll, squish it down & cut it in half. Serve & enjoy.

Shrimp Boil

Hi from the beach! Sorry for the radio silence but I've been busy with some r & r as of late.  Each year it's tradition to spend time at the beach with our family.  Along with said tradition is the food we cook & eat together.  As of last year we've started the shrimp boil tradition (using this recipe).  It's a one pot wonder (or two if you opt for a veggie pot like we do) that appeals to people with all different tastes (no really you'd be surprised!).

You basically boil all of the ingredients together, drain them & throw them on to the table that's been covered with newspaper & then you dig in with your hands - no utensils necessary.  We opt to eat outside & to keep it super casual with a simple salad & some cornbread (& lots of paper towels!).  When we're finished we crumple up the newspaper  & toss (there will be no leftovers I promise). 

This dinner is even easier to eat, make & clean up if you have super helpful family members like I do that help you peel, chop, drain, pour, melt butter & clean the pots, so make it a family affair.  Huge thanks to my fam for helping out!

What's your summer tradition?

Read on for some more pics & helpful tips.

Peaches with Basil Sugar

I love the flavors of a mojito, sweet, citrus-y & refreshing.  But why should mojitos have all the fun? Theses peaches with basil sugar taste like a virgin mojito that you can actually sink your teeth into.  Take advantage of your local farmers market & pick up what ever fruit is in season, sprinkle some of this basil sugar on top with a squeeze of citrus & you've got yourself a fresh desert in no time.

Ingredients:

• 1 cup tightly packed fresh herbs (try basil or mint)
• 1/4 cup sugar
• 1/2 lime or lemon
• fresh fruit 

Make it:

1. In a food processor combine herbs & sugar until it looks like green sugar.
2. Slice fruit & place on dessert dishes.
3. Sprinkle fruit with herb sugar & squeeze a lime/lemon on top of each pile of fruit.

Lemon Herb Pistachio Pesto

If you follow me on instagram you already know that I spent Sunday with the hubs in search of a farmers market.  I was eager to find some farm fresh produce to cook with for the week.  Luckily, after a quick search Chris found some great farmers markets in Northern Jersey, more specifically Ridgewood (my new favorite town).  That night we ate an early dinner with some of our farmers market finds that consisted of (store bought) sliced roasted chicken, green beans & potatoes all topped with this lemon herb pistachio pesto, quickly quick & tasty.

Read on to learn how to make my lemon herb pistachio pesto that is delicious on poultry, veggies, potatoes, bread, pasta... & pretty much anything.

Fresh Ricotta Cheese

 I made ricotta cheese. Yes, I made cheese! It's way easier than it sounds.  You only need a few ingredients & some basic kitchen tools.  Learn how I made it after the jump!

Goat Cheese Flatbread

Ingredients:

• 2 large onions
• 3 shallots
• 3 tablespoons olive oil
• 1 cup fresh goat cheese
• 2 cups arugula
• 4 pieces trader joe's whole wheat tandori naan bread

Dressing:

• 1 lemon (juice + zest)
• 3 tablespoons olive oil
• salt & pepper

Jane is one of my favorite places in NYC to eat. They have killer bloody marys & excellent bites. I basically took this flatbread right off their menu. It's so simple but so so tasty & holds a special place in my memory book.

There are two distinct times in my life when I remember savoring this at Jane. The first time was with my mom, right after we had finalize THE fabric that my wedding dress would be made from. The second was the day before my rehearsal dinner for my wedding, with my sister. This flatbread makes my heart & belly warm & of course it helps that you-know-who (my hubby!) likes it too!

Make sure to click through to learn how you can serve it up at home yourself!