Finally! I’ve been meaning to try zucchini noodles for so long and after we finally picked up a spiralizer, I knew it was on. Love this for a meatless Monday! It’s rich and satisfying but not too heavy. Planned on making this with pork chops, but ended up just eating 2 giant bowls instead!
Zucchini Noodles with Roasted Red Pepper & Chèvre Sauce
2 roasted red peppers, about 8 ounces (fresh or jarred)
1/2 cup minced onion
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
1/4 cup + 1 tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chèvre)
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
Freshly ground black pepper
Add the 2 roasted bell peppers, 1 tablespoon olive oil, goat cheese and 1 teaspoon salt to the blender. Blend until smooth. For the zucchini noodles: heat a large, deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic; sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated. Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
My weekend inspiration:
Kate Spade does cool + casual + preppy so well.
Check these out and a few other of my spring faves here.
This season, I’m all about the sneakers. Just bought a new pair of classic leather Vans, but I’ve been eyeing these adorable printed sneakers for a few weeks now. Aren’t they the cutest? And they come in a million different patterns! How could I just pick one?!
images via BucketFeet
We’ve had quite a few sunny days here in Seattle. And when the sun comes out, I get the urge for grilled food. These burgers had just a bit of bite, and a ton of flavor. I love the contrast of the fresh, crunchy lettuce and cucumbers with the cool, creamy sauce and spiced burgers. A perfectly balanced and rather healthy meal. This is the sort of thing I’ll eat all spring and summer long. A few minutes of prep and a few on the grill, great for a weeknight meal.
Spicy Chicken Burgers with Mint Greek Yogurt
1 lb ground chicken
1 red jalapeno, minced
3 cloves garlic, minced
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
1 tsp chili powder
1 tsp ground cumin
Salt to taste
1 Lebanese or English cucumber, sliced with skin on
1/2 cup Greek Yogurt
3-4 tbs fresh mint, chopped
Few leaves of fresh crunchy lettuce (I used butter lettuce)
Mix together the ground chicken, jalapeno, red onion, cilantro, chili powder and cumin. Form into wide flat patties. Grill or pan fry in a bit of olive oil until cooked through (about 5 minutes per side). Mix together the Greek yogurt, mint and salt to taste. Serve the burgers warm over toasted buns, pita or alone, with the cucumber and lettuce and yogurt sauce.
Seriously crushing on mid-century furniture right now, especially with a gorgeous bright pop of color. These Tiny Lions Designs are absolute perfection!
Beautiful clean lines and flawless bright colors. I’m totally in love.
images via etsy
Coming home to this delicious meal after an exhausting day was so wonderful. I read recently about a chef that always keeps sausage in the fridge or freezer because it’s the perfect way start to any simple dish, packed with flavor. We ate this as is, but I bet it would be great served with rice or polenta! This recipe has plenty of kick, but I’m thinking about adding a few extra veggies, like bell peppers next time. Yum!
Black Beans and Sausage
via martha stewart
2 teaspoons extra-virgin olive oil
1 pound kielbasa or other smoked sausage, cut into 1-inch pieces
3 medium carrots, diced small
2 shallots, diced small
Coarse salt and fresh ground pepper
2 garlic cloves, minced
2 15 oz cans black beans, rinsed and drained
2 cups low-sodium chicken broth
3 tablespoons chopped fresh parsley, plus more for serving
1/4 cup plain yogurt (or sour cream), for serving
In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring mixture to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley. Serve with more parsley and a dollop of yogurt.
After a long week, I love to sit down with the husband and enjoy a pint of chocolate or coffee ice cream. And yes, I usually eat the whole pint in one sitting. Well, I stumbled across this little recipe recently and fell in love. It’s incredibly delicious on it’s own, and amazing with just a few mix-ins! I went for Nutella this time, just a spoonful added to my bowl, but any nut butter would be great, along with cocoa, sprinkles, fresh berries, honey, almonds… the options are endless! I have the feeling this will become a weekly ritual.
And after two small bowls each (it’s so good and there’s no guilt!), we had just enough to fill up a little mason jar and toss it in the freezer for tomorrow night. It just needs a few moments to soften on the counter and voila!
1 Ingredient Ice Cream
via the kitchn
4-6 ripe bananas
Start with ripe bananas: They should be sweet and soft. Peel the bananas and cut them into half inch slices. Put the bananas in an airtight container and freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor. The banana will look crumbly at first; scrape down the food processor and keep blending. As the last bits of banana smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream. (If adding any mix-ins, like peanut butter or chocolate chips, this is the moment to do it). Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, it will be more like the texture of frozen yogurt. We ate most this way because we couldn’t wait!
Nutella, so far, is my favorite mix-in. What would yours be?