rice with plums & feta

in an effort to use some items that definitely needed to be used - over ripe plums & leftover brown rice - i put on my thinking cap and developed this simple recipe.  the dish's mild, fresh flavor with the pungent punch of feta made for a delicious side dish to our pesto chicken last night.

here's what you'll need:

1 small onion, thinly sliced
2 plums (or 4 small sugar plums), sliced
2 cups cooked brown rice (i used "minute rice")
1-2 oz crumbled feta
1/4 cup prunes, chopped
salt & pepper
olive oil

1. in a pan, saute onions in a bit of olive oil until caramelized.
2. add plums and saute a minute longer.  season with salt & pepper.
3. add in rice & prunes and toss (rice will become a lovely blush color).
4. toss in feta and mix rice until feta begins to melt.  season with more salt & pepper.

the subtle flavors of the rice and sweet plums & prunes are beautifully balanced by the feta.  as i mentioned, we enjoyed our rice with chicken, but it would work well with fish or shrimp as well.

no plums?  why not try another stone fruit, like peaches or cherries?  no prunes?  how about raisins or dried cranberries?  no feta?  try another pungent cheese like parmesan or bleu.  get creative and keep it simple.  cooking is supposed to be fun!

cherries

i have been loving the fresh cherries that have been available the past few weeks.  they are so sweet and delicious.  i've been snacking on them ever since they came into season.  i know some people avoid cherries because of the work involved to remove the pits, but believe me, this time of year it's so worth it.  my favorite way is to enjoy them fresh, but there are lots of other simple ways to celebrate this lovely little fruit. 

new to cherries?  check out the basics - like how to check for ripeness, how to store, etc. {here}

i <3 cheesecake.  and no-bake is even better.  how i wish i had a slice of this cherry-topped delight right now!  recipe {here}

cherries aren't only for dessert.  they make for a great sweet/savory side, too.  check out this recipe for cherry couscous salad {here}.  yum!

so, if you haven't been enjoying this seasonal treat, get yourself to the grocery store or farmers' market asap!  (pretty-please-with-a-cherry-on-top)

healthy snack-attacks

i am a snacker.  and i eat several times throughout the day.  i find that if i go more than 3-4 hours (sometimes 2-3 hours) without food, my stomach starts rumbling, and i find my mind wandering toward "what can i eat?"

as i sit here with my cut up apple, munching away, i thought i'd share some of my all-time favorite (healthy) snacks with you. 

- fruit - my "go-tos" are apples, oranges and grapes, but i also love all the fresh berries that are available this time of year.  i just got some cherries that are to-die-for!

- yogurt - i love yogurt because you can dress it up so many different ways.  sometimes i top it with bananas, raisins and cinnamon, other times granola (or cereal) and pb.  anyway you make it, yogurt is yummy and super good for you.

- cheese & olives - lately i've been enjoying string cheese and olives.  this small savory snack is really satisfying.

- nuts - i personally adore pecans, though almonds are super good too.  for a sweet treat i mix a few tbsp of pecans with some raisins and a dash of cinnamon - eat it all together and it tastes like an oatmeal raisin cookie - no joke!

- hummus & crackers - this is a great option if you're craving something crunchy.  plus hummus comes in so many flavors & varieties, you're bound to find one that suits your fancy.  (also, try hummus with apples or carrot sticks for an even healthier version.)

me & my apple snack

so there you have it.  my list of go-to snacks.  but before i release you back into the snacking wilderness, there are a few other things to keep in mind.

portion control - because i eat/snack throughout the day, i am conscious of portion control.  i never sit down with the whole box of crackers and container of hummus.  instead, i plate up a small portion and then sit and enjoy it.

thirsty? - i am so guilty of this.  thinking i'm hungry when i'm actually thirsty.  keep hydrated and listen for your true hunger so that you don't overdo it.

slow it down - if you're going with small meals/snacks to satisfy you, it's really important to eat slowly and chew thoroughly.  if you rush through your mini-meals, they won't even register, and you'll just leave yourself feeling unsatisfied.  take your time to taste your food : )

so, mavens, what healthy, wholesome snacks do you love?

quinoa with chicken sausage & veggies

last night for dinner, i was in the mood for something simple and fresh.  i had some zucchini and onion, found some quinoa (say keen-wa) in the pantry and took out some sundried tomato chicken sausage to defrost.

here's what you'll need (but feel free to improvise and use what you have handy)
serves 2

1/2 large zucchini
1/2 large onion
1/2 cup frozen peas
1 cup quinoa
2 cups water
5 oz chicken sausage (links)
garden greens
red curry
fresh rosemary
olive oil
salt & pepper

1. saute veggies in a bit of olive oil until golden brown.  season with salt & pepper.

2. bring 2 cups water to a boil in a medium pot.  add a few dashes of red curry.  add quinoa to boiling water, stir and reduce to simmer.  cook for 20 minutes or until water is absorb.

3. set veggies aside.  prep pan for chicken sausage by adding a bit of olive oil.  over medium heat, sear the chicken sausage on both sides to create a nicely browned crust.  add 1/4 cup water  to pan and cover.  allow sausage to continue cooking until cooked through (5+ minutes).

4. while chicken cooks, defrost peas in microwave.

5. once chicken is done, slice it into coins and toss it with veggies (zucchini, onion, peas) and rosemary.

when all is ready, serve quinoa topped with chicken sausage and veggies over a bed of garden greens. 

we topped ours with fresh tomato sauce and a bit of sharp provolone to add some zing!

other combos to consider:
- use a red pepper sausage and top with salsa and sour cream
- use an italian sausage and top with grated parmesan, herbs and olive oil
- try other veggies - peppers, carrots, shallots, broccoli, the sky's the limit!

bon appetit!

sweet potato fries

the other day at the natural foods market i found local sweet potatoes.  upon seeing them i knew what i wanted to make - baked sweet potato fries.

when i started peeling them, i noticed something peculiar.  the flesh was not bright orange, as i am accustomed to, it was pearly white.  hmmm...intriguing...

don't worry, they tasted amazing - even better than the orange-colored fries i've made before.  i'm not sure if it was the fact that they were fresh & local or perhaps white-fleshed sweet potatoes are just better, but they were seriously the sweetest sweet potatoes i've ever enjoyed.

1 large sweet potato (will make 2 hearty side portions or 4 small servings)
1-2 tsp olive oil
salt & cracked pepper
red curry

preheat oven to 400

1. peel the potato and cut into 1/4 in sticks

2. place on an oiled baking sheet and spray/drizzle with more olive oil

one of my favorite cooking tools -  my olive oil mister

3. season with salt, pepper and curry and give them a light toss

4. make sure fries are laying flat on the baking sheet, and bake for 25-35 min until golden brown, flipping fries 1/2 way through

we enjoyed ours with an easy dipping sauce i whipped up quickly.

1 part bbq sauce
4 parts salsa

i used honey bbq for subtle sweetness and corn & chipotle salsa for a little smoky heat.  yum!

p.s. oh happy day is giving away a 7 day trip to PARIS for 2!  enter {here}

potato & mushroom tarte tatin

still lovin' me some whole foods.  yesterday, i went to a nearby natural foods store and also a local farmers' market in order to gather the necessary groceries for the week.  the two stores i visited yesterday i liked even better than the markets i went to last week.  they had a better selection overall and had a lot more local produce, dairy products and eggs!  very exciting : )

so last night - excited to use my farmers' market bounty - i improvised a vegetable tarte tatin using potatoes, mushrooms and onions.  it was simple and delicious...and looked really pretty too.  attractive food always tastes better - have you ever noticed that?

potato & mushroom tarte tatin

1/4 shallot, diced
3 small potatoes, thinly sliced
1/2 vidalia onion, thinly sliced
3-4 baby bella mushrooms, thinly sliced
1 green onion
salt & pepper
olive oil

preheat oven to 400

1. spray a 10" cast iron skillet (or pan) with olive oil.
2. saute shallots until golden brown.

3. arrange the veggie over shallots in a circular fan design.

4. season with salt & pepper and spray with more olive oil.
5. snip green onion over top with cooking shears.

6. bake for 30 or so minutes until potatoes are tender and golden around edges.

we enjoyed our tarte tatin over local lettuce and topped it with chicken apple sausage, goat milk feta (from another local dairy) and a drizzle of balsamic vinaigrette.  yummy!

summer in a bottle...i mean blog...

with memorial day just around the corner, summer won’t be far behind.  (thank god.)  so, to get us all in the mood for summertime, summertime, summer, summer, summertime, here’s an outline of some simply fabulous ways to channel warm-weather energy : )

eat this: capitalize on what’s fresh, local and abundant.  fresh berries, juicy tomatoes, sweet corn.  revel in the flavors of summer.  need some inspiration?  check out this killer (healthy) sandwich recipe {here}. 

credit {here}

wear this: cottony summer dresses are my go-to in warm weather.  they’re versatile, chic and simple.  makes getting ready for the day super easy.  and they keep you cool when things heat up  

credit {here}

do this: yoga sun salutations.  warm up your body and get ready for summer sun (and swimsuits).  yoga tones your body, calms your mind and brings you joy – the ultimate trifecta!  (if saluting outside, don’t forget the sunscreen.) don’t know what the heck a sun salutation is?  check it out {here}.

think about this: one who is at peace with herself is in harmony with the universe.  meaning…if you like yourself, good things come your way.  i like that idea : )

drink this: vodka, club & cranberry.  refreshing & summery, this is one of my go-tos in warm weather.  1.5 oz vodka, splash of cranberry, 3 (or so) oz club, squeeze of fresh lime.  sip & smile.  recipe video {here} bonus:  it’s low-calorie and any bartender can make it. 

happy (almost) summer!

roasted asparagus & brie pizza

omg.  this pizza was truly awesome.  very a-typically as far as toppings go, but what it lacked in tradition it made up tenfold in buttery goodness.
ok, so here's what went down...

earlier in the day i made some super easy, no-knead bread dough.  i know i've shared this recipe before, but if you're anything like me, when i first heard "bread dough", i shunned it in fear.  i always thought homemade bread was an undertaking for only the bravest and most patient of cooks.  i mean, don't bakers have to start working at 3am just so they can open at 7am?  but have no fear - this recipe is truly simple and easy.  it takes about 5 min to mix together all the ingredients, and then you let it rise.  then you mold it and bake.  super easy i promise.  (have i convinced you yet?  here is the recipe.)

back to the pizza.

1/4 of bread dough recipe or 12oz pizza dough
6-8 stalks of asparagus (from a nearby farm)
1/2 shallot
2-3 fingerling potatoes
1/2 small meyer lemon, thinly sliced
3 oz brie
1 tbsp (or 3 tsp) olive oil
rosemary
salt & pepper

1. preheat oven to 400.

2. wash asparagus & potatoes well.  snap the woody part of the stems off of the aparagus and thinly slice the potatoes.

3. place veggies on baking sheet and drizzle with 1 tsp olive oil over veggies and sprinkle with salt & pepper.  roast for 10-15 in the oven until asparagus is tender and potatoes are golden brown around edges.

4. while the veggies are in the oven, thinly slice the shallots and saute in 1 tsp olive oil until caramelized.  set aside.

5. sprinkle cornmeal over pizza stone (or baking tray) and spread dough.

6. once asparagus & potatoes are done roasting and slightly cooled, arrange on the dough.  add the lemon, shallots and brie.

7. drizzle final teaspoon of olive oil over top and season with salt & cracked pepper.

8. bake for 25 min or until crust is golden and cheese is bubbly.  remove from oven and allow to cool for a few minutes.  sprinkle with fresh rosemary before serving.

this pizza was seriously delicious.  and the asparagus - both green and purple - from the local farmers' market was so fresh and sweet.  even with the brie cheese, the asparagus stole the show.

avocado sandwich

i just love avocado.  it's so creamy and delicious.  and adds an indescribable richness when you cook with it.  plus, it's chock-full of MUFAs (i.e. healthy fats).  bonus!

last night for a light dinner, i made avocado sandwiches.  i had just bought some awesome fresh baked multigrain bread and was inspired to make use of some of my other recent farmers' market finds.

avo. sandwiches  (makes 2 open face servings)

2 large slices of multigrain bread
1/2 shallot, thinly sliced
1/2 tbsp olive oil
3 large leaves of romaine lettuce
1/2 avocado
10 cherry tomatoes, cut in half
herbs (i used basil & rosemary from my garden : )
salt & pepper
(ham or turkey, optional)

1. saute shallots in olive oil.  set aside.

2. quickly saute lettuce in same pan.

3. thinly slice avocado & arrange avocado on toasted bread.

4. top with lettuce, shallots, tomatoes, herbs, salt & pepper

so simple.  so yummy.  i put some freshly sliced ham on craig's, but opted for just veggies for mine.  both versions got two thumbs up.

check out more awesome, healthy recipes over at 33 shades of green.