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.

Fresh & Simple Tomato Salad

I love tomatoes. I know we are lucky enough to be them year round now but nothing beats a fresh summer juicy Jersey tomato. The best part is that they do pretty much all the work themselves because they just taste that good.

My mom always made tomato salad growing up. I think I had forgotten about it until just recently & then I became obsessed. (When I say obsessed I mean it - we ate tomato salad for a week straight & I still want more.) I loved it then & I love it now & I think you will too. Plus the recipe is so completely easy you’ll have to try it at least once. If you love it as much as I do I have some surprises for you this week on how you can serve & eat it so check back!

Roasted Garlic, Onion & Blue Cheese Grilled Empanadas

I've talked about my love of the tasty restaurants in my neighborhood before. Cucharamama is one Hoboken's best. It's usually saved for special-occasion-date-nights. They have a huge range of artisanal South American small plates that they cook in a wood burning oven right behind the bar!  On our most recent visit to Cucharamama we had the Empanadas de Cebolla y Queso
or cocktail empanadas filled with onion confit and spanish cabrales blue cheese. They're one of the most perfect bites that are both sweet and savory all at once, not to mention cute! Naturally I had to try my hand at recreating them. Since I don't have a wood burning stove and I really detest turning on my oven during a heat wave I made my empanadas outside on the grill!

Spinach Salad with Cilantro-Lime Dressing

Hoboken is only a mile square but it has a ton of great restaurants.  Among them are some tasty Cuban spots like La Isla.  It's a casual little place with rarely an empty seat with tons of tasty dishes on it's menu. One of my favorites is the spinach salad. It's just fresh with a combination of sweet and savory flavors as well as creamy and crunchy textures.  It's not a terribly complicated salad it's just the care they take to pile it on the plate.  It's really a feast for the eyes and the tastebuds too.  It's great on it's own or you can add shrimp or chicken to if if you want to "beef" it up. If you're ever in Hoboken, NJ I definitely recommend stopping by La Isla for a meal, if you aren't you can make a salad inspired by this great spot right in your own kitchen!

Roasted Veggies & Goat Cheese Pizza

If you read this blog on the regular you might be noticing a pattern with pizza.  I'm really into making pizza dough to have on hand for dinner. The possibilities are endless & plus, who doesn't like pizza? 

Chris brought back one of the largest butternut squashes I've ever seen from the farmer's market so I felt the need to incorporate that into a dinner & in this case a pizza.  I'm not going to lie, you have to put some work in to get what you want out of a butternut squash. It's pretty hard so zap it in the microwaved before you attempt to cook it. Since mine was on the larger side I microwaved it for about 5 minutes. Then you can cut it in half length ways.  It has some seeds in it that you'll need to scoop out. There is also a pretty tough shell on this veggie so you'll need to peel that off.  Now you're ready to chop. Do your best to make even sized pieces. The smaller the pieces the quicker they will cook. I only used half of the squash for this recipe but I chopped up the rest of it & sealed it in a food storage bag for use later in the week - which mean less prep time for round two.

My favorite part of this pizza is smearing the warm goat cheese all over it when it comes out of the oven. The tang from the goat cheese & the sweetness of the roasted veggies is dinner worthy!

Hearty Minestrone

Seems as though the beginning of this week will be almost springish but, le sigh, January will return by the week's end.  So with the big chill on the horizon I see lots of warm soups in my near future.

Try this minestrone soup on for size, I did. (Photos & recipe after the jump!)

Chipotle & Apple Turkey Burgers

If you follow me on instagram, twitter or just visit me here, you know that I've been digging into some scrumptious cookbooks, like the Sprouted Kitchen.

I wish I was organized enough to make a list every time I go to the super market so that I can make recipes exactly as I see them in cookbooks.  This past weekend I really thought I had everything on the list to make Sprouted Kitchen's chipotle & apple turkey burgers, I even brought the book in the car with me.  Per usual I was missing some items, so I had to get creative. 

Click through for my rendition of Sara Forte's recipe with what I had on hand in my fridge.

Cuban Shrimp

This past weekend was pretty low key. On Saturday night we dinned on some Cuban beans, yellow rice & shrimp.  Check out my recipe for shrimp that I came up with via a combo of recipes I found.

Ingredients:

• 1 lb large shrimp, peeled & deveined (we leave our tails on but take them off completely if you like)
• 4 tablespoons olive oil
• 1 large onion, chopped
• 6 large cloves garlic, minced
• 1/2 teaspoon sugar
• 8 ounces tomato sauce
• 1/4 teaspoon hot sauce (or more to taste)
• 3/4 cup chicken stock
• 1/4 cup red wine vinegar
• 1 bay leaf
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 cup chopped flat-leaf parsley
• salt and freshly ground black pepper, to taste

Make it:

1. In a large pan on top of the stove, heat the oil over medium-high heat, and sauté the onions for 3 minutes.
2. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp & parsley, cover the pot, turn the heat to low, and cook for 20 minutes.
3. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through.
4. Turn off heat and set aside until ready to serve with hot rice & top with chopped parsley.

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.