Tag: Balsamic Vinegar

Antipasto Skewers

Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.

I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.

Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!

source: rovagnati.us

Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.

source: rovagnati.us
source: rovagnati.us

Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.

  • The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
  • The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli

Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.

Equipment (paid links):

Ingredients (makes approximately 18 skewers, multiply as needed):

  • 1 (9 oz container) cheese tortellini
  • 1/4 cup Italian dressing (homemade or store bought)
  • 1/2 cup balsamic vinegar
  • 1 (16 oz jar) roasted red peppers
  • 2 (6 oz containers) Rovagnati Charcuterie Trio
  • 1 pint cherry tomatoes
  • ~1/2 cup fresh basil leaves
  • 1 (12 oz jar) marinated artichoke hearts
  • 1 (12 oz container) marinated mini mozzarella balls
  • 1 (8 oz container) pitted olives (I used Castelvetrano olives)

Continue reading Antipasto Skewers

Autumn Delicata Squash Salad

Note: I received a cooler bag with BrightFarms local leafy greens and salad ingredients in order to write this post. Opinions are mine alone.
I am so excited to share this Autumn Delicata Squash Salad recipe with you, thanks to BrightFarms!
I recently received a lovely delivery from BrightFarms, the leading provider of locally grown packaged salads.
BrightFarms operates hydroponic greenhouse farms right outside the communities where they are sold, including one in Selinsgrove, PA, about 150 miles from Philadelphia. The indoor farming company has revolutionized what’s possible in the agricultural industry by growing produce indoors and in carefully controlled greenhouses without ever using pesticides.
Their products are:
  • Pesticide-Free: Proudly pesticide free and non-GMO to keep your family safe
  • Greenhouse/Sustainably Grown: Greenhouses provide the ideal environment to grow 365 days/year to peak flavor
  • Locally Grown: Greens are grown, harvested & delivered to stores in as little as 24 hours, so BrightFarms greens are at peak freshness and flavor when arriving in your fridge

My BrightFarms cooler bag was filled with a bunch of goodies, including the ingredients to make this delicious Autumn Delicata Squash Salad!

Ingredients:
Salad:
  • 1 (4 oz) container BrightFarms Keystone Crunch
  • 1 medium delicata squash
  • 1 tablespoon olive oil
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup dried cranberries

Maple Balsamic Vinaigrette Dressing:

  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup extra virgin olive oil

Continue reading Autumn Delicata Squash Salad

Sheet Pan Balsamic Fish with Roasted Tomatoes

Seafood is a favorite weekday dinner of mine because it usually takes under 30 minutes to make a seafood dish. This particular recipe for Sheet Pan Balsamic Fish with Roasted Tomatoes has become a staple in our home because of the relatively easy clean up as well – most of the meal is made right in one sheet pan!

I like to serve this over rice or couscous to soak in all of the juices on the sheet pan. This makes 2 hearty servings, with plenty of the tomato mixture to enjoy!

Ingredients (serves 2, multiply as needed):

  • 16 oz cherry or grape tomatoes, halved
  • 2 large shallots, thinly sliced
  • 5 large garlic cloves, minced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 white fish fillets (such as cod or halibut)
  • the zest of 1 lemon
  • fresh basil, chopped, for garnish
  • 1 cup cooked rice or couscous

Continue reading Sheet Pan Balsamic Fish with Roasted Tomatoes

Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

Continue reading Beet Kale and Goat Cheese Salad

Pressure Cooker Mushroom Bourguignon

Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.

I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!

So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.

Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.

I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or margarine to make dairy free)
  • 1 (8 oz) container sliced mushrooms
  • 1 (8 oz) container whole mushrooms, cut in half
  • 1 (4 oz) container gourmet mushroom blend
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and sliced into rounds
  • 1 celery rib, chopped (or kept in larger pieces if you intend to remove)
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, grated
  • 1 tablespoon balsamic vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 3/4 cup beef or vegetable stock, divided
  • 1 oz dried mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • cooked egg noodles (optional, substitute mashed potatoes for gluten free)
  • fresh parsley, chopped, for garnish

Continue reading Pressure Cooker Mushroom Bourguignon

Balsamic Honey Roasted Carrots

I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.

To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop.  For example, the carrots I used for this post were  “randomly sized and have some curve to them.” They still taste the same to me!

Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.

Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.

Ingredients: (serves 2, multiply as needed)

  • 8 oz carrots, washed and peeled
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey (or agave to make vegan)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt and pepper
  • fresh parsley, chopped, for garnish

 

Continue reading Balsamic Honey Roasted Carrots

Grilled Caprese Polenta Rounds

Have you ever purchased an ingredient at the supermarket that you have no clue how you’re going to end up using it? Months ago, I purchased a tube of prepared polenta and honestly just forgot I even had it. During a recent cleaning of my “pantry” (also known as a cabinet that holds dry goods), I came across it again and decided it was time to find a use for it! So now, I present you Grilled Caprese Polenta Rounds!

Prepared, or tubed, polenta is firm and can be sliced into rounds which makes it perfect for grilling. I figured it would make a great summery appetizer, topped with melted mozzarella, fresh tomatoes, and a balsamic reduction!

Ingredients:

  • 1/2 cup balsamic vinegar
  • 1 (16 oz) tube prepared polenta, sliced into 16 rounds
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 (8 oz) container cherry tomatoes
  • 1/4 cup fresh basil leaves, cut into chiffonade (directions below)
  • 1/2 lb fresh mozzarella, sliced into 16 rounds
  • salt and pepper, to taste

Continue reading Grilled Caprese Polenta Rounds

Sauteed Hen of the Woods Mushrooms

Note: I was sent a copy of The Freds at Barneys New York Cookbook for review. All opinions are mine alone.

The Freds at Barneys New York Cookbook is the definitive cookbook by the celebrated chef and managing director (Mark Strausman) of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.

Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys’ restaurant Freds at Barneys New York–named after found Barneys Pressman’s son Fred–has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.

In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. The cookbook is filled with awesome recipes from the restaurant, such as Belgian Fries or Estelle’s Chicken Soup, Mark’s Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, and commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.

This recipe for sauteed hen of the woods mushrooms caught my eye. I love mushrooms, especially hen of the woods mushrooms. Also known as maitake mushrooms, these mushrooms have a feathery texture but pack some hearty flavor.

Ingredients:

  • 1 pound hen of the woods mushrooms
  • Salt and pepper, to taste
  • 3 cups baby arugula
  • ¼ cup olive oil, plus more for drizzling
  • 2 garlic cloves, sliced
  • 6 tablespoons aged balsamic vinegar
  • Shaved slices Parmigiano Reggiano cheese
  • 1 tablespoon minced fresh chives

Continue reading Sauteed Hen of the Woods Mushrooms

Chicken Mango and Pineapple Salad

A while back, I was given the chance to taste test some of the Cheesecake Factory‘s new menu items, which they do twice a year (who knew?) I was able to sample some cocktails and bites from across the menu. I, naturally, also wanted to try to make one of the recipes at home.

Cocktails included:

  • Cucumber Mojito – Gin and St. Germain with cucumber, basil and mint
  • Blood Orange Martini – Vodka, blood orange liqueur and blood orange juice
  • Irish Coffee Manhattan – Jameson Irish coffee served ice cold and straight up
  • Espresso Martini – Vodka with cold brew coffee

Other new menu options included:

  • Korean Fried Cauliflower – crispy cauliflower tossed in a sweet and spice sauce, topped with toasted sesame seeds and green onions
  • Chicken Taquitos – Crispy corn tortillas with grilled chicken, green chile, corn, onion, cilantro and cheese. served with avocado cream and salda verde
  • Skinnylicious Chicken Pot Pie – Sauteed chicken breast, potatoes, mushrooms, onions, peas and carrots in a light cream sauce, topped with puff pastry
  • Chicken Mango and Avocado Salad – Mixed greens, fresh pineapple, tomato, cucumber, red peppers, crispy wontons and almonds
  • Pasta Napoletana – Italian sausage, pepperoni, housemade meatballs, mushrooms, peppers, bacon, onions and garlic in a tomato sauce served over parmesan cream pasta
  • Seared Ahi Tuna – Served over white rice with sriracha aioli, stir-fried vegetables and wasabi butter sauce
  • Truffle-Honey Chicken – Fried chicken breast with truffle-honey, asparagus, and mashed potatoes
  • Chicken Riesling – Chicken breast, mushrooms, bacon, onions and garlic in a white wine Riesling cream sauce with buttered parmesan pasta
  • Carne Asada Steak Medallions – Certified Angus beef with sauteed peppers, onions and cilantro, served with a creamy ranchero sauce, fresh corn and white rice
  • Chicken Parmesan “Pizza Style” – Chicken breast coated with breadcrumbs, covered with marinara sauce and melted cheese. Topped with angel hair pasta in an alfredo cream sauce
  • Crispy Pineapple Chicken and Shrimp – Crispy chicken and shrimp with snow peas, mushrooms, onions, garlic, peppers and cilantro in a sweet and spice sauce, served with white rice

(The lighting in there is very dim so please excuse the quality of these photos)

The Cheesecake Factory has over 250 items on their menu, so there is sure to be something for everyone’s taste buds.

I tried my hand at recreating the salad we were served, with some adjustments to try to make it a bit more “home cook” friendly to make this Chicken Mango and Pineapple Salad.

Ingredients (serves 2):

  • 1 boneless, skinless chicken breast
  • 1 tablespoon teriyaki sauce (store bought, or recipe below)
  • 5 oz baby lettuce mix
  • 1/4 cup fresh pineapple chunks
  • 1/4 cup fresh mango, cut into chunks
  • 2 tablespoons julienned carrots
  • 2 tablespoons tortilla strips, plus more for garnish
  • 2 tablespoons grape tomatoes, halved
  • 1/2 red bell pepper, cut into thin strips
  • 1/4 cucumber, cut in half lengthwise and sliced thin
  • 1 tablespoon almond slivers, toasted
  • 1/2 tsp black sesame seeds
  • 1 teaspoon fresh mint, thinly sliced

Dressing

  •  1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced ginger
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon Dijon mustard
  • pinch of salt and pepper
  • juice of 1/2 an orange

Teriyaki Sauce (makes 1/2 cup – you’ll need ~1/4 cup for this recipe):

  • 1/4 cup low sodium soy sauce
  • 1/2 cup water
  • 1/4 tsp ground ginger
  • 1/8 tsp garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

                                                                  

Continue reading Chicken Mango and Pineapple Salad

Cowboy Caviar

Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.

There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.

Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.

But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.

Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of  grilled chicken, or just on it’s own!

Ingredients:

  • 1/2 cup dried orca beans
  • 4 cups water, plus more if needed
  • 1 cup black beans, rinsed and drained
  • 1 cup tomatoes, finely diced
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced

Dressing:

  • 2 tablespoons olive oil
  • the juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder

Continue reading Cowboy Caviar

Roasted Tomato Pesto Pasta

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DareToPair #CollectiveBias

Hooray for spring! The weather may be warming up, but that doesn’t mean I’m going to give up my beloved pasta! However, I can at least lighten up my weekly pasta a bit. My favorite way to add a little spring to my pasta? Pesto, like in this recipe for Roasted Tomato Pesto Pasta!

Pairing fresh ingredients with pasta can really lighten up a comfort food favorite like pasta. I added in some slow roasted cherry tomatoes to add a bit of tomatoey goodness to the dish.

Barilla has a few Better for You Pasta’s to make lightening up you pasta dish even easier. I picked up a box of Barilla ProteinPLUS Rotini Pasta from Walmart; other options available at Walmart include Whole Grain Pasta, Veggie Pasta and Gluten Free Pasta.

Note: there is a great Ibotta offer right now for Buy any 3 select varieties of Barilla Products and earn $1.00 at Walmart! Details can be found at the link above.

Barilla ProteinPLUS has 17g of protein from all-natural vegetarian ingredients, so it’s a great way to add more protein to your pasta meals without adding meat or seafood.

Ingredients:

  • 2 pints cherry or grape tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • ground pepper, to taste
  • 1/4 cup pine nuts, lightly toasted
  • 2 cups fresh basil leaves, packed
  • 2 garlic cloves, roughly chopped
  • 1/2 cup olive oil
  • salt and pepper, to taste
  • 1/2 cup grated pecorino cheese
  • 1 box of Barilla ProteinPLUS Rotini (or Spaghetti)
  • shaved Parmesan, for garnish

Continue reading Roasted Tomato Pesto Pasta

Halibut with Balsamic Cherry Tomatoes

I spent the last two weeks in total holiday mode. With my birthday, Christmas, and getting engaged all in the past couple of weeks, it’s been one big celebratory meal! I’ve done very little cooking and a whole lot of eating, so it’s time to get back into a normal cooking/eating schedule again.

This recipe for Halibut with Balsamic Cherry Tomatoes from Cooking Light is a really simple weeknight meal option. I served it with a simple salad; green beans or asparagus would also work great with this recipe.

I changed the recipe slightly because my supermarket was out of basil; this version uses some oregano leaves to give a pop of flavor.

 

Ingredients:

  • 1 1/2 tablespoons olive oil, divided (I used basil infused olive oil)
  • 2 (6-ounce) halibut fillets, skinned
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 12 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh oregano leaves

 

Continue reading Halibut with Balsamic Cherry Tomatoes

Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe for Pulled Pork with Bourbon Peach Barbecue Sauce is perfect for a crowd and is great on a kaiser bun with some coleslaw!

I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that.

Ingredients:

  • 1 tablespoon plus 1 teaspoon Spanish smoked paprika
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
  • 1 tablespoon olive oil
  • 1 cup unsalted chicken stock
  • 2/3 cup balsamic vinegar
  • 2/3 cup molasses
  • 1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
  • 2 teaspoons crushed red pepper
  • 1 8 oz jar peach preserves
  • 2 cups vertically sliced onion
  • 8 garlic cloves, roughly chopped
  • 1/2 cup bourbon
  • 3 tablespoons cold water
  • 1 tablespoons cornstarch

Continue reading Slow Cooker Pulled Pork with Bourbon Peach Barbecue Sauce

Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

I had a craving for beets … of all weird things to get a craving! Anyway, as I was searching for a yummy beet salad recipe, I came across a recipe for Cavatelli With Brown Butter Beets, Ricotta and Pistachios.

I was intrigued; I’ve never thought to use beets as a sauce for pasta!

What’s great about this recipe for Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta is that it doesn’t take that much time to make! Beets are typically roasted for 45ish minutes in the oven, but this recipe grates the beets before sauteing to cut down on their cooking time.

I changed the method a bit but the general idea is still there. The result is a beautiful brightly colored pasta with great flavor. It reheats wonderfully as well!

Ingredients:

  • 3 beets, peeled and finely grated in a food processor
  • 1 1/2 cups whole milk ricotta
  • 1/4 teaspoon finely grated orange zest, more to taste, plus more for garnish
  • 1 1/2 teaspoons chopped fresh sage, plus more for garnish
  • 1 teaspoon kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 5 tablespoons unsalted butter
  • 1 16 oz box gemelli (or other pasta of your choice)
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped pistachios

Continue reading Gemelli with Brown Butter Beet Sauce and Herbed Citrus Ricotta

Peach-Glazed Salmon with Raspberries

February is Heart Health Month, which brings awareness to heart disease, the leading cause of death for men and women, and how to prevent it. A simple way to keep your heart healthy is to maintain a healthy diet, filled with fruits and vegetables (It is recommended that you eat at least 5 servings of fruits and vegetables daily), as well as choosing foods low in saturated fat, trans fat, and cholesterol and high in fiber.

This recipe for Peach-Glazed Salmon with Raspberries is packed with heart-healthy benefits:

  • Salmon’s omega-3 fatty acids help to reduce blood pressure and blood clots. Having two servings of salmon a week can reduce your risk of having a fatal heart attach by up to one-third! (You can read more about it here).
  • Raspberries have 4 grams of fiber per half cup, with 25% of your daily recommended amount of vitamin C and manganese. (More info here.)

 

Driscoll’s sent me a few coupons so that I could add some yummy raspberries to recipes throughout February.  Their raspberries are certified by the American Heart Association and have received the trusted Heart-Check Mark as a heart-healthy food.

Not only is this recipe a great way to keep your heart healthy, it can also be made in under 20 minutes!

 

Ingredients:

  • 1/2 cup peach spread (such as Polaner All Fruit)
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 1 cup fresh raspberries
  • 1 tablespoon olive oil
  • 4 (6-ounce) salmon fillets
  • Salt and pepper, to taste
  • Cooking spray

Continue reading Peach-Glazed Salmon with Raspberries

Exit mobile version