chicken skewers with spicy peanut sauce

You know how I feel about peanut butter. (And, in case you don't, let me fill you in: it borders on obsession.) Peanuts are a food you can feel good about eating because of their super-charged monounsaturated fat, which is a nutrient noted for its cardiovascular benefits. I've also read that peanuts have an antioxidant in them that is good for skin recovery, so make this after a day in the sun.

This peanut sauce, which also brings super-healthy fresh garlic and ginger into your life, comes together quickly in a food processor and makes a great dip for veggies the next day. Serve it with a light and fresh side dish - I did sauteed spinach and steamed summer squash - and feel good about dinner tonight.

Chicken Skewers with Spicy Peanut Sauce
Makes four servings 

• 1/2 cup chicken stock or broth
• 1/2 cup light coconut milk (shake the can before pouring!)
• 2 tablespoons low-sodium soy sauce
• 1 shallot or onion, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
• 8 (8-inch) skewers, soaked for 20 minutes
• 3/4 cup spicy peanut dipping sauce, recipe below
• 2 tablespoons minced fresh basil or cilantro leaves
• 1/4 cup chopped toasted peanuts

Directions

1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for at least an hour. Remove the chicken from the marinade and discard the marinade.
2. Skewer the chicken and preheat a grill to medium heat. Cook two to three minutes per side until meat is cooked through and has light grill marks. (You could also broil these until juicy and just done, flipping halfway through the cooking.)
3. Serve chicken skewers with sauce, and garnish with basil or cilantro and chopped peanuts.

Spicy Peanut Sauce:
Sauce can be made a day ahead of time, and will keep three to four days in the refrigerator. It doubles as a yummy, healthy veggie dip for next-day snacking.

• 1/2 cup natural creamy peanut butter (skip the overly processed or reduced-fat varieties - you'll miss out on this food's natural goodies!)
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 teaspoon red curry paste
• 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Serve with grilled chicken skewers.

pasta primavera with chicken sausage

Some of the best meals come from cleaning out my refrigerator. After a long day out on the boat with family, I wanted something quick and filling that would amp up our veggie intake. I loosley followed a recipe I found a while ago, but added a few twists to up the flavor, such as sauteing the veggies in the same pan the lean chicken sausage was cooked in. Use whatever veggies you have one hand and mix it up when you want something fresh. You won't be disappointed!

Pasta Primavera with Chicken Sausage

• 8-12 oz. corkscrew or penne pasta, whole grain if possible
• 1/2 lb. broccoli florets or snow peas (or a combination)
• 3 fresh, lean chicken or turkey sausage links (bratwurst size)
• Baby portobello mushrooms (about 10), sliced in half or thirds
• 1/2 small yellow onion, sliced
• 1/2 bell pepper, thinly sliced
• 3-4 garlic cloves, chopped
• 1 pint cherry tomatoes, halved
• 1/4-1/2 tsp. crushed red pepper
• 1/2 c chopped basil
• 1/2 c grated Parmesan cheese
• 4 oz. herby goat cheese, crumbled
• Salt and pepper

1. Bring a large pot full of salted water to a boil. Add pasta and cook until almost soft. During the last two minutes of cooking, add the broccoli and/or snow peas. Drain and set aside, reserving 1/4 c of cooking liquid.
2. Meanwhile, in another large pot, grill the sausage links in a little olive oil until dark brown and cooked through. Remove from pan and cover in foil. To the pot, add the mushrooms and a little more olive oil. Saute about 4-5 minutes, scraping up any bits on the bottom of the pan. Add onions and peppers. Saute 4-5 minutes, until just soft. Add the garlic and saute another minute or two.
3. While the onions and peppers cook, slice the sausages into rounds. Add sausage rounds, tomatoes, red pepper, noodles, broccoli and reserved water to the vegetables and stir gently together. Add goat cheese and most of the Parmesan and basil. Taste and season with salt and pepper as needed. Top with remaining basil and Parmesan and serve.

Note: This recipe is super flexible and will take nearly any type of veggie replacement. Try adding asparagus, spinach, shredded carrot, squash or whatever else you have hanging out in the fridge. Tender veggies should be added to the pot with the tomatoes; firmer, tougher ones should be added with the onions.

simple greens with tomatoes, mozzarella and basil-garlic dressing

Who doesn't love tomatoes and basil together? This simple salad takes those two flavors and brings in creamy mozzarella over spring greens. The combination is over the top, but is so, so simple to make. I made this salad for a gathering in advance, and whipped it out of the fridge when it was time to eat. Elegant, simple and delicious - what's not to love?

Tomatoes and basil are also well known as super healthy foods. Basil is full of Vitamin A and is said to promote cardiovascular health. Tomatoes are rich in lycopene, also good for the heart, Vitamin C and more. Adding a quality olive oil to the mix helps the body to absorb these nutrients and even fight cancer.

Simple Greens with Tomatoes, Mozzarella and Basil-Garlic Dressing
This salad has no set amount of ingredients. Make it as large or small as you need it.

1. Mix spring mix or spinach with halved cherry tomatoes. Cube desired amount of fresh mozzarella (I buy the ball) and add to the mix. Toss gently. Top with fresh-ground black pepper.
2. Make the Basil-Garlic Dressing as directed. This recipe makes about a cup of dressing, so reduce or double it as needed. (Save any leftover dressing for an easy Grilled Shrimp Salad later in the week, as shown in the Basil-Garlic Dressing recipe post above!)

ahi tuna with grilled pineapple salsa

This meal is a crowd pleaser! I have made this for friends who are picky about fish and for large groups -and everyone loves it. The best part is that it can almost completely be made in advance, from the orange juice glaze to the salsa. Just grill the fish right before serving. This is excellent with a simple salad and yellow rice with black beans. Super healthy and super filling.

Oh, and in case you were wondering, ahi is rich in Omega-3 fatty acids, B vitamins, folic acid and more. Your heart, body and mouth will be happy!

Ahi Tuna with Grilled Pineapple Salsa

• 1 cup fresh orange juice
• 2 tablespoons lower-sodium soy sauce
• 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 medium red onion, peeled and cut into 1/2-inch-thick slices
• 4 (6-ounce) very fresh, sushi-grade ahi tuna steaks
• Canola oil
• Salt and pepper
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• Juice of one lime
• 1 jalapeno pepper, seeded and minced
• Extra basil or mint for garnish

1. Prepare grill to medium-high heat. On the stovetop, boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
2. Place pineapple and onion on a grill rack coated with cooking spray.* Grill five minutes on each side or until the onion is tender and just starting to char. Remove from grill; let stand five minutes. Coarsely chop, and transfer to a bowl.
3. Brush both sides of fish evenly with 1 tbsp. oil; sprinkle evenly with desired salt and pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill three minutes; turn fish over. Brush fish with remaining juice mixture; grill three minutes or until desired degree of doneness (rare is recommended).
4. Add basil, and next three ingredients (through jalapeno) to pineapple mixture; toss. Season with salt and pepper to taste. Serve with fish; garnish with mint sprigs, if desired.

*The pineapple and onion can be charred in a frying pan indoors, as well. (I did this when it was raining outside!) Start with the pineapple and grill in batches on a dry pan over medium-high heat, turning every few minutes when the exteriors are dark and the insides are juicy. When the pineapple is grilled (as shown below), add a drizzle of canola to the pan along with the red onion, in batches if needed. When the onion is beginning to char on the edges, it's done.

spinach and lentil soup with cheese and basil

The hubs has been eating a spinach-lentil soup at work for lunch quite a bit, and coming home raving about it. I happen to be a born-again lover of the lentil, and was inspired by our mutual affinity to try and make it. This soup starts with a couple of slices of bacon (always a winner in my book!) and gave me the opportunity to use some of my home-grown, dried thyme and homemade chicken broth. I was in.

The final product is a tasty and creamy, yet almost meaty, filling soup. It's also super good for you. Lentils are a low-calorie powerhouse, high in fiber, protein, B vitamins and iron. In fact, lentils are credited for helping to reduce your risk of heart disease! Pair this soup with a crusty chunk of toasted cheese-topped bread and call it a night.

Spinach and Letil Soup with Cheese and Basil

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped bacon or pancetta (about 1 ounce)
• 1 1/4 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 cup dried brown lentils
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup chopped fresh basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add bacon or pancetta; cook 1 minute or until it begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.
2. Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan.
3. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

lemony penne with chickpeas, feta and tomatoes

While this dish is yummy and super flexible, the best things about it are how healthy and easy it is. I like to eat vegetarian dishes once a week or so, but I like to find meals that don't feel like they're missing something. Chickpeas and other beans usually satisfy me and provide good protein without unhealthy fats. It's a good trade off. This is a great, simple weeknight meal that squeaks in lots of good veg and whole grain. I put everything together while I waited for the pasta to boil and then stirred it together in a pretty bowl. I was in and out of the kitchen - including doing the dishes - in less than 30 minutes. Perfect.

Lemony Pasta with Chickpeas, Feta and Tomatoes

To mix it up, try adding spinach, cooked chicken, broccoli, mushrooms or other add-ins.

• 8 ounces whole-grain penne
• 2 tablespoons olive oil
• 1/2 cup chopped shallots or onion
• 3 garlic cloves, minced
• 1 chopped red bell pepper
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 cups halved cherry tomatoes
• 3 ounces crumbled feta cheese
• 1 ounce Parmesan cheese 
• 1/3 cup small fresh basil leaves
• 1/2 Greek seasoning (or dried Oregano)
• Salt and pepper, to taste
• 1/2 lemon rind, grated (use up to a whole lemon to taste) 

1. Cook pasta according to package directions; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta, Parmesan and remaining ingredients; toss to combine.

 Want other easy, healthy weeknight meal ideas? Try these:

• White bean chicken chili
• Minestrone
• Slow-cooked stuffed peppers
• Turkey burgers with avocado and manchego

mama mia! homemade turkey meatballs

Best. Meatballs. Ever. Protein and flavor packed, you won't have any reason to feel guilty over these. They start with lean turkey mixed and are mixed with fresh herbs, cheese and breadcrumbs, and an egg to hold them together. Just like my imaginary Italian grandmother would have made them!

The trick to these is to make sure you have lots and lots of sauce. They simmer in the sauce just before serving time and in doing so they soak up some of it. So, make sure to make a little extra so your pasta gets its share, as well.

Also, the pasta sauce shown was a roasted-roma one that took several hours to make ... and then it wasn't that mind-blowing. I'm still experimenting with the best homemade sauce from fresh, whole tomatoes (my usual starts with a jar and is seriously doctored up). I'd love ideas if anyone has them, especially bold, not-so-sweet sauces.

Mama Mia! Homemade Turkey Meatballs
Serve this with your favorite pasta and sauce.

• 1 pound lean ground turkey
• 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs (or a shot glass full of bread crumbs)
• 1/4 cup grated Parmesan, plus more for serving
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped onion
• 3 large cloves garlic, minced
• 2 tablespoons minced fresh parsley leaves, plus more for garnish
• 2 teaspoons minced fresh thyme leaves
• 1 egg, lightly beaten
• 1/2 teaspoon salt
• Freshly ground black pepper

Instructions

1. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
2. Add the meatballs to prepared, warmed sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook pasta according to package directions.
3. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among four pasta bowls and garnish with parsley and one tablespoon grated Parmesan.

Like this? Try these:

• Cowboy spaghetti with beer, cheddar and hot sauce
• Salmon with chickpea ragu
• Shrimp scampi - a buttery dream come true

basil chicken in coconut curry sauce

So, I believe I have mentioned several times (like here) how much my husband loves "spicy flakes" (the affectionate term we have given to crushed red pepper) and flaming-hot foods in general. This means that he loves nuclear Asian foods, like fresh Japanese wasabi (his soy sauce mixture is a deep green color and nearly smoking when he's done concocting his ratio) and stir fries, and Indian cuisine. When we visit our local Thai restaurant, he orders a seven on a scale of one to five and then he asks for red-hot chilies packed in oil on the side. We've even had the chef come out and check on him half way through the meal - partly out of sick curiosity and partly to make sure he was still breathing. For Christmas, we got three separate spice packs of all sizzling seasonings.

And then he married me. The medium salsa, the oh-my-lips-are-burning from mild wings, the level-two-Thai-food girl.

Now, don't get me wrong, I like the flavor that comes with warmish foods, but I also I like to  be able to taste other things going on in a dish. To me, heat should add a little something in the background, not overwhelm food. Which is exactly what this dish did. It was flavorful and interesting, while still providing a noticeable heat. Good stuff. And, it gave him the chance to use his spicy seasonings from Christmas. No matter what your preferred heat level, this one's a win.

Basil Chicken in Coconut Curry Sauce
(from Epicurious)

• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom (buyer beware: this bottle was almost $8 at Publix!)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric (a kick-ass superfood!)
• 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
• 1 red onion, chopped (about 1 cup)
• 5 cloves garlic, minced
• 1-2 jalapeño peppers, seeded and minced
• 2 Tbsp olive oil
• 1 14-oz can coconut milk
• 2 teaspoons cornstarch
• 1 teaspoon Worcestershire sauce
• 3 tbsp fresh basil leaves, chopped
• 1 tbsp finely chopped fresh ginger
• Lime wedges
• Hot cooked Jasmine rice
• Red pepper flakes

1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder and turmeric. Set aside.
2. Rinse chicken, pat dry. Cut into one-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for two hours in the refrigerator.
3.  In a large skillet heat 1 tbsp oil on medium high heat. Add the onions and jalapeños and cook for three minutes. Add the garlic and cook for one minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4. Add 1 tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5. Add the coconut milk, minus a couple tablespoons, to the skillet and whisk to incorporate the bits left on the bottom of the pan. In a small bowl, mix the remaining coconut with the corn starch to help it dissolve. Add the dissolved corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture and ginger. Cook two to four minutes more to cook through.   
6. Serve over rice with lime wedges and top with basil.

summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing

• 2 sprigs fresh basil
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/8 tsp pepper

Shrimp and Salad

• 1 lb. shrimp, cleaned and detailed and deheaded
• Two large handfuls of lettuce (I used spring mix)
• Two roma tomatoes, chopped
• 1/2 can corn, rinsed
• 1/2 can black beans, rinsed
• 1-2 scallions, chopped
• 1/8 c shredded cheese
• Salt and pepper

1. Place dressing ingredients in a food processor until combined.
2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

minestrone

After a weekend at the lake vacationing with family (and a lot of junk food), I came home craving a healthy and light dinner. With few fresh groceries on hand, but a ton of frozen veggies and pantry-stored dried pasta and canned beans at the ready, this hearty soup was quickly simmering on my stove. The best part is that though it made a lot of soup, the left-overs freeze well and will make another easy, healthy meal when I'm in a pinch later. If you're really hungry, toast up a grilled cheese and call it a night. You won't be disappointed.

Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery or one bell pepper, diced 
• 1 large carrot, diced
• 1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces, or whatever leftover fresh or frozen veggies you have (like corn)
• 1 tbsp. oregano (or 1 tsp. dried) - home grown!
• 1 tbsp. rosemary (or 1 tsp. dried) - home grown!
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes (I only had three cans of diced tomatoes, so I pureed two of them in my food processor ... problem solved!)
• 1 14-ounce can crushed tomatoes
• 5 to 6 cups low-sodium chicken broth (homemade, stored in the freezer!)
• 1 15-ounce can low-sodium kidney or garbanzo beans, drained and rinsed
• 1/2 cup small pasta, like elbows or shells 
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil 

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about four minutes. Add the garlic and cook 30 seconds. Add the celery/pepper and carrot and cook until they begin to soften, about five minutes. Stir in the green beans, herbs, 3/4 teaspoon salt, and pepper to taste; cook three more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.

rainy day tomato basil soup and grilled cheddar cheese

A classic in every sense of the word, tomato soup and grilled cheese takes me back ... well, to college, when I started to actually like tomato soup. Grilled cheese, though? Yes, please. I have fond childhood memories of the gooey little sandwich melting in my mouth. My mom used to make it with mozzarella and the cheese would streeeetch as I pulled the halves apart, fingers glistening with butter. Delicious.

Now, as an adult, I like to make this meal for dinner every once and a while – especially if it's raining or cold out. To make it a little healthier, I have been known to spritz a pan with canola oil instead of using butter, but it's not nearly as good, so I usually splurge and go for the real stuff. Oh, and I'm a cheddar girl – sharp cheddar. There is no other substitute, unless you consider brie or some other fancy cheese. Then I'm in all the way. Make this next time you're stuck in the house on a rainy Sunday, and then curl up for a nap.


Homemade Tomato Basil Soup
Serves 6-8

• 1 small onion, chopped
• 3 garlic cloves, chopped
• 2 cans diced tomatoes or stewed tomatoes (14.5 oz each)
• 14 oz. chicken broth (homemade is better!)
• 6 oz. tomato paste
• 3/4 c skim milk*
• 2-3 tbsp sour cream*
• 1/2 c basil, julienned and divided (sliced into ribbons)
• Optional: crumbled bacon

Directions

1. Cook onion in a stock pot until translucent.  Add garlic and cook the mixture ~3 minutes longer. Add tomatoes, broth and paste. Bring to a boil, then reduce the heat to low. Simmer 20 minutes, stirring occasionally.
2. Stir in dairy; simmer 10 more minutes. Add 1/4 c basil. Remove from heat and blend with an immersion blender until smooth.**
3. Spoon hot soup into bowls and top with remaining basil and, if desired, crumbled bacon. Serve with grilled cheese (I prefer extra toasted, as shown above) 

*If you don't have skim milk and sour cream, you can use 1 c of whipping cream or half-and-half instead.
**If you don't have an immersion blender, you can whir the soup in a blender until smooth. Just be careful transferring the hot soup to the machine.

salmon with chickpea ragu

I didn't eat seafood until I started dating my husband. That was eight years ago. Tentative at first, he wooed me in slowly (probably with something covered in bacon), tempting me with little bites at a time. Then I started really learning about how good for you fish is and I started to work it into my diet creatively.

I would cherry-pick only my favorite ingredients and find a recipe that incorporated them into a seafood dish. At first I'd eat only those ingredients and pick at the fish. But slowly, my tastes changed and I came to appreciate the flaky – and sometimes steak-like – texture and variety of flavors, ranging from mild and sweet to pungent. Good stuff.

This dish was one I discovered about halfway along my journey to liking seafood dishes. But I loved this dish, even though salmon is a strong fish. The tomatoey-chickpea ragu stands up to it, though, and even non-salmon lovers will enjoy this one. Try it when you're looking for something healthy and hearty. It's quick enough for a weeknight, too.

Salmon with Chickpea Ragu (courtesy Ellie Krieger)
Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 (15.5 oz.) can chickpeas, drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 4 (6 oz.) skinless salmon fillets

Directions

1. Heat oil in a large skillet over medium-high heat, add the onion, and cook until soft and translucent, about 3 minutes. Add the carrot, zucchini, and garlic and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.
2. Remove the skillet from the heat, and add 1 cup of the basil and ¼ teaspoon each of salt and pepper (and crushed red pepper flakes, if using), and stir to incorporate. Cover to keep warm while you cook the salmon.
3. Preheat the broiler. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness, turning once.
4. To serve, spoon 1 ½ cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with the ribbons of basil.

fried eggs & veggie fritters

Yet another weekend for brunch, this time I was on a quest to once again use up a surplus of veggies from my organic produce box. The hubs was craving eggs, but I didn't want the standard fried-egg sandwich or eggs-grits combo. I wanted fresh. And I wanted veg.

Veggie fritters and eggs it was. Plus, it gave me the chance to use my food processor for the second time in one weekend (the other opportunity was for a ginger-honey-soy marinade for beef). These fritters are so flexible; just use whatever veggies you have hanging out in the fridge. Cook your eggs however you like, but I recommend over-easy style. The fritters sopped up the runny yolk, really upping the wow factor.

The next time we make these, I'll top them with fresh, crumbled goat cheese and maybe a drop of truffle oil or salt. My toes are curling just thinking about it.

Veggie Fritters with Fried Eggs (adapted from Mark Bittman)

• 1 egg, plus more for frying as an accompanyment
• 3 c grated veggies (carrot, zucchini, squash ... whatever)
• 1/2 an onion, grated
• 1-2 tbsp fresh herbs (I did home-grown rosemary)
• 1/4 c whole-wheat flour
• Salt, pepper
• Olive oil

1. Preheat the oven to 200*. Mix the grated veg with the egg, flour, herbs and a generous amount of salt and pepper. Divide evenly into 8-10 balls and patty, making sure to smoosh them until they're very thin. (If they don't hold together well, add a little more flour.)
2. Heat a pan swirled with olive oil over medium heat. Drop the fritters into the pan, three or four at a time, and fry ~5 minutes on each side. Flip and smoosh them into the pan. When they are adequately browned on each side, move them to a plate and pop them in the oven to keep warm. Repeat.
3. Serve immediately with fresh fried eggs. Top with goat cheese and truffle oil or salt if you have it.